Sauce
33 recipes found
Fresh Strawberry Sauce from Magnolia Bakery
"Nothing screams summer like strawberries. Make any dessert instantly fresher and brighter with this strawberry sauce."--Bobbie Lloyd
Homemade Aioli by Chef Eyal Shani
This bold, garlicky aioli—made with eggs, mustard, and a blend of canola and olive oil—comes together in minutes using a food processor or Thermomix.
Homemade Ketchup by Claire Dinhut
This easy homemade ketchup recipe from Claire Dinhut (aka Condiment Claire) skips the sugar and brings bold, customizable flavor—plus, no cooking required.
Disco Fries
The Garden State's answer to poutine, make the Jersey diner staple at home with this easy recipe.
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15-Minute Coconut Chutney
This is the blueprint for the classic coconut chutney, often eaten alongside idlis and dosas, although it's versatile enough to serve with grilled fish or vegetables.
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3-Ingredient Strawberry Compote
Make the most of berry season with this easy strawberry compote, which requires just three ingredients and is ready in 20 minutes. Spread it on toast, swirl it into yogurt, and dollop it onto ice cream—or just eat it by the spoonful.
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Grilled Peaches and Pound Cake With Cider Vinegar Caramel Sauce
Smoky and sweet grilled peaches, tender and toasted grilled poundcake, and even a sweet-tart caramel sauce spiked with cider vinegar that's whipped up on the grill. If this isn't the perfect summer dessert, we don't know what is.
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Quick and Easy Lemon Curd
This easy lemon curd takes just six minutes to cook and requires the most basic ingredients. Use it to make zesty thumbprint cookies, lemon bars, and lemon meringue pie.
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The Genius Ingredient for Perfect Gooey Cheese Sauce
Alka-Seltzer contains two key ingredients—baking soda and citric acid—that react to form sodium citrate, the emulsifying salt that is the secret to all processed cheese sauces. This recipe leverages that salt to give you the smoothest, creamiest cheese sauce in under 5 minutes.
Oven-Braised Short Rib Ragu With Rigatoni
If you've never made a short rib ragu, start here. This recipe shares the best techniques and methods so you can make a perfectly seasoned ragu using the (best quality) ingredients you have on hand.
Preserved Lemon Caramel
Note: For preserved lemon purée, finely chop one preserved lemon and using an immersion blender or a small food processor blend the lemon pulp and skin until smooth.
Dill Pickle Salsa
For this extra-briny twist on Italian salsa verde, fresh dill and parsley are combined with punchy cornichons (or pickles) for bright, light flavor.
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Pappardelle With Tuscan Pork Ragù
This shredded pork sauce is rich and herbaceous, and pairs perfectly with thick, fresh pappardelle noodles.
Mignonette Sauce
Our food editor's secret for the best mignonette recipe for your oyster platter? A few drops of fish sauce, added right before serving.
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Crème Anglaise
Churn this velvety sauce into ice cream, serve it with your favorite sweets, or pour it over fresh fruit for a simple dessert.
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Shack Sauce
A Shake Shack Shack Burger wouldn't be complete without creamy, tangy Shack Sauce. This versatile condiment is a great fit for a variety of burgers, though, or even a grilled chicken or vegetable sandwich.
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Soubise (French Onion Sauce)
Made from only three ingredients—butter, onions, and cream—this classic French onion sauce is elegant, luxurious, and incredibly simple to make. Our recipe also gives the option to add French Vadouvan curry powder.
Espresso Caramel Sauce
While most caramel sauces are tooth-achingly sweet, this one is anything but. The secret? A big spoonful of instant espresso powder, which takes a cue from Starbucks-famous caramel macchiatos, and turns this sauce into something bittersweet and complex. A couple other tricks: Take the sugar as dark as possible, which brings out all the malty, butterscotchy flavors of a truly good caramel. And salt it to taste. I call for a ½ teaspoon—a good starting point—but once it’s cooled down a bit, try it for yourself and add more until it’s good enough to go back for another spoonful. Adding an acidic ingredient, like vinegar or lemon juice, as soon as the sugar turns clear helps sidestep crystallization (aka, messed-up caramel sauce). This is, of course, great on ice cream. But don’t let that stop you from pouring it all over a slice of pound cake, or a walnut brownie, or a blondie, or even some apple slices. You get the idea.
Magical Three-Ingredient Dressing
Mayonnaise-haters, look away. This magical dressing—which leans entirely on the creamy, tanginess of mayo and the spicy, garlicky Huy Fong sauce I eat by the jarful—is my secret weapon for any quick salad, grain bowl, seared protein, or sautéed green in need of some zhooshing up. It asks pretty much nothing of you, and gives you everything in return.
Lemon Marmalade (Marmellata di Limoni)
The Lemon Marmalade recipe requires first boiling the lemons whole (oh, the perfume of citrus!) rather than chopping peel, sieving out the pith, or any of that.
Mosto Cotto (Grape Must Syrup)
A one-ingredient, versatile Italian condiment, mosto cotto, only gets better with age. Also known as sapa, saba, or vincotto, you can use this recipe for almost everything.
Bagna Cauda (Hot Garlic and Anchovy Sauce)
This bagna cauda, hot garlic and anchovy sauce, is a traditional autumn recipe from Piedmonte. As a fall dish, it usually features typical seasonal vegetables.
Soy Sauce Butter Popcorn
I found a recipe from Kikkoman for Sriracha butter popcorn, but thought using a different product (soy sauce) in butter would be even better.
Grilled Green Onion Dip (Charred Scallion Dip)
This recipe is inspired by my need to find a homemade French onion dip. With charred scallions or grilled green onions, this recipe hits the perfect note.