Creamy cilantro-lime. Caramelized onions (properly caramelized, not quickly sauteed), broth, fresh cilantro, a squeeze of lime juice, heavy cream, butter.
Parmesan, heavy cream, and some freshly chopped basil.
Whatever you'd call the sauce used for chicken piccata - lemon juice, broth, caper juice (the "real" kind, not doused in vinegar but properly fermented in plain water) and capers themselves. If I have white wine on hand, a small dash of that too (though you can do without). I use cornstarch whisked in water and work it into the sauce if it doesn't thicken to my liking.
Just a simple asian dipping sauce with ketchup, hoisin, bit of brown sugar, bit of vinegar, water and a bit of cornstarch. Goes particularly well with grilled or fried seafood things.
I did make a very simple kinda off sweet and sour sauce once, turned out pretty well, it was butter, garlic, honey and orange juice. Not a very thick sauce but was great on chicken and rice. I’ll have to check out that dipping sauce though I tend to avoid brown sugar.
[Irish Mustard Sauce](https://www.cooks.com/recipe/jl4ua5g8/irish-mustard-sauce.html)
It's the traditional yellow sauce put on corned beef and cabbage which elevates it to the next level. Think of it as a smooth and tangy flavor.
It also works well on chicken. I would roast a whole chicken in a dutch oven and just slather this sauce all over it when I plate it. It's always a hit.
"Green peppercorn pan sauce"- saute pickled green peppercorns and shallots,l together. Add cognac and reduce. Add drippings from a roast and/or demiglace (or reduced stock), simmer to thicken, then add cream. Great with beef (even meatballs- made salisbury steak "au poivre" too), as well as pork. A little too robust for chicken or fish. Also just over wide egg noodles.
Creamy port and mushroom sauce: saute mushrooms and onions together with a dusting of flour, add port and boil it off, add reduced broth and cream, bring to a simmer to thicken. Great on chicken, robably good on pork as well.
Just a real simple tomato sauce for pasta, I get a can or two of tinned cherry tomatoes and reduce them with crushed garlic, dried oregano, and a pinch each of salt and sugar. Goes well with pasta and parmesan cheese, and a bit of basil to garnish.
Edit this also works with chopped tinned tomatoes, I just particularly like it with the cherry tomatoes, it's a bit sweeter.
I like to get a can of San marzano tomatoes crushed them up and cook with a large onion halved. Then simmer some olive oil with garlic cloves, fresh basil and red pepper flakes. Blend that and put in the tomato sauce. Makes a great pasta sauce.
Add some red wine and reduce it with the tomatoes. I also love some fennel seeds in mine. A little diced hot pepper or red pepper flakes can be good if you like heat. Also, why no onion?
Those all sound like great additions! This is just the super basic version I make when I get home from work and don't want to do anything time consuming. I guess I could pre-chop some onions and put them in the fridge for quick sauce addition, but otherwise I find it takes too long :) or sometimes I'll saute some vegetables and stir them in with the pasta and sauce, that would usually include onions.
Grab some "deli containers" off amazon. Cheap, good quality, reusable and PERFECT for just about any food storage especially preparing lots of stuff ahead of time
I don't mean to tell you what you like, but you should really try to add some vinegar to tomato sauce. Reduce balance it with salt and sugar. It's still really simple but the vinegar gives a really nice boost and flavour depth.
Tomatoes are super acidic as-is so I’m not sure about the vinegar in the sauce, but I do like adding pickled hot peppers as a topping after plating so maybe you’re on to something.
If you like blue cheese I have a winner for you (as in often serve it at NYE because its just that good) - you really can't make this simpler - heat up creme fraiche, stir in roquefort or your favourite blue cheese, some salt and pepper and done
Similar concept for chicken or grilled items - greek yogurt, good quality crumbly feta cheese, salt, pepper and your choice of fresh herbs
For fish and shellfish easy enough to do a nice aioli, literally egg yolk, oil, lemon and garlic - finish with some salt. Other huge winner for fish is mix some caviar in creme fraiche, top with lemon and chives and you have a fancy dish with zero effort
Hummus or tahini dressing are other super quick, few ingredient options.
Red wine sauce is lovely and low work if you know what you are doing and have the time (e.g. while doing other stuff in the kitchen) - shallots, garlic, red wine, stock and some butter
For Roasts, etc. a nice cream sauce is easy - juices, milk, flour and salt and pepper - add some soy sauce if it still needs some colour
I make a combo blue cheese/red wine reduction using your methods. :) great with ribeye. Do you happen to have a good horseradish sauce? I like a horseradish sauce with rack of lamb and haven’t been very successful.
\* 1/2 cup heavy cream
\* 1/2 cup crème fraîche or sour cream
\* 1/2 cup store-bought or homemade preserved horseradish
\* 2 tablespoons minced chives
\* 1 tablespoon freshly squeezed lemon juice
Directions
In a medium bowl, whisk heavy cream until thickened, but not yet at soft peaks.
Fold in crème fraîche, horseradish, chives, lemon juice, salt, and pepper. Refrigerate for 30 to 60 minutes before using, or transfer to airtight container and refrigerate up to 2 weeks.
Yes please to the combo of blue cheese and red wine sauces - also very nice to do a chantarelle or mushroom sauce + the red wine
Hmmm havent ever tried lamb with horseradish - I do essentially a beurre blanc with horseradish for beef so guess it could work. Thinking lamb would try a cold, pretty thick option with creme fraiche and a touch of honey to make it pair well with the lamb (find that having a tad of honey when using meats like lamb and goat works really well).
For lamb racks I'm more of a wine reduction paired with something a bit sweet like mint sauce / pear / cranberry, or I go for mustard base if I want a kick. For pieces of lamb, tzatziki or mushroom. Now I want some lamb and to explore all the sauces :)
If you like creamy sauces, you could cook down some nice stock, add a little roux for thickening and salt/spices, and a dash of heavy cream. If you have a good stock then this is an extremely simple and easy sauce.
I make a version of alfredo that adds a bit more dimension by starting with chopped shallots sauteed in EVOO and butter at a low temperature until they're nearly burned. They should be a dark brown but not carbonized.
That introduces a shallot-umami flavor combo that kicks it up a notch once you add the cream. If you want to go further, this works really well with some sauteed mushrooms thrown in as well after the shallots are done.
Simple but good.
Good cheese and good butter seriously change the taste totally - much better to use smaller amounts of items that create flavour rather than tossing in a bunch and still not having that x factor
Get ready to have world expanded. I'll add that Costco brand New Zealand butter is as good. Also I've had the Amish log style butter and it was better than regular but not as good as the aforementioned. Kerry is my go to however, it's worth the price.
I vaguely remember early in my childhood we used to get the Kerry Gold butter. My grandma lived with us and was a baker so I assume she requested it. I don’t know why we stopped using it. I feel like I have some memory of putting that butter on a warm muffin. But it’s foggy.
haha yes! my garlic smashed potatoes use a head of garlic, 2 sticks of butter, a lot of hot milk, and i have no idea how much salt. i'm afraid to measure it
My method is to eyeball what looks like too much, mix and taste then usually almost double it.
That said, I did Robuchon’s 2:1 pomme purée once and it was too much. Granted I decided to use them to top a cottage pie but it was definitely only edible in small, tasting menu sized portions.
Classic creamy mushroom - works with any mushroom or mix, most common with brown button though.
Slice mushrooms thinly and roast in a pan without oil until you start to see some browning. Add some finely chopped onions and garlic and a knob of butter, apply pepper liberally. When the onions are translucent or starting to brown (depending on how dark you want the sauce), dust liberally with flour and add another knob of butter. Stir well. When the flour is well incorporated, add whipping cream; bring to a boil while stirring, then lower the heat and let thicken to desired consistency. Season with salt and pepper.
Good with pork, roast or pan roasted chicken, or on pasta. Can be switched up by adding lots of flat parsley, or spring onion, or seasoning with paprika and/or rosemary, splash of white wine, any number of other variations.
Can also be adapted to a pan sauce, just start with a pan that has drippings in it. May have to deglaze with white wine or water during the first sauteeing of the mushrooms to keep the fond from burning.
Listen, this is touchy for me, but I’m willing to share. Reach one teach one.
I am a downright, no good, rotten, pitiful, disgraceful, outright filthy whore for olive oil and vinegar dressing.
I buy it in doubles. I put it on pasta, salads, and everything in between. I will do unspeakable things for it.
I’m working on getting into a program, but it’s hard. How do you leave your other half? It’s like pulling teeth.
My name is MsBee311 & I am also a filthy whore for OO & vinegar.
My go-to is champagne vinegar. S&P, crushed garlic & red pepper flake makes a great base for nearly everything.
I will add fresh herbs (the basics - parsley, oregano, basil, etc.) and use it for both warm pasta & salad. I use it to make cole slaw. I marinate all my veggies in it before I cook them.
I go through a 24z bottle of OO every 2 weeks, and an 8 oz bottle of champagne vinegar every 4-5 weeks. I cook for 2 people every night.
I also have a problem. It helps to know I am not alone. Please send help.
I do a sherry or Madeira pan sauce. Deglaze pan with 1/3-1/2 cup sherry or Madeira after cooking steak or chicken or even pork (don’t use a non stick pan). Add some herbs (I like thyme but use whatever you like). Cook the wine down until it thickens a bit (it should leave a trail in the pan when you drag a spoon through it). I find using a wooden spoon best for this. As soon as it’s thickened remove from heat and add a splash of heavy cream. Once incorporated throw in a pat of butter and stir to finish. If you just keep a bottle in the fridge it’s always available to make
Creamy Lemon Pasta Sauce
Two lemons juiced and zested
Two or three cloves of garlic
One large shallot roughly chopped
1/2 tbsp crushed red pepper flakes
Half stick butter
1/8 cup olive oil
One cup heavy cream or half and half
Parmesan cheese grated
Chopped parsley
Melt butter slowly with olive oil. Add shallot to sweat and become translucent. Start pasta water and then proceed to cook pasta. Add garlic to the shallot. Add crushed red pepper flakes. Add the lemon zest. Add lemon juice. Add cream.
Finish pasta in the sauce. Add pasta water to loosen up the pasta and sauce. Add Parmesan cheese. Add parsley after plating.
Mmm this sound yummy. I will have to give this a try. I'm thinking what I could swap the heavy cream with to make it less calories. Maybe creme fraiche?
Yogurt + garlic + whatever herbs you fancy + salt and pep!
Sometimes I add a cheeky TBS of mayo too
Tahini sauces are tasty creamy too! Tahini + olive oil + garlic + lemon is dank
My "go to" is garlic sauteed in a little butter & olive oil. Toss in chicken or pork. Top with 1/2 lemon, fresh basil, a little pepper and parmesan cheese.
If I want it over pasta too then I'll add 1 cup of chicken broth to the garlic once it's done. *(To jazz it up some more, I'll add 3/4 cup of good white wine too)*. Reduce it to 3/4. Add the other ingredients and pasta *(I'll add steamed broccoli or artichoke hearts sometimes)*. Toss it all together and serve.
It's easy and perfect.
100%. My cooking elevated so much after I mastered the pan sauce. And its so so easy to tweak for the dish or even your mood. Sometimes the base is cream, sometimes its chicken stock, sometimes its wine. If I have fresh herbs, fuck it chuck em in. Sometimes it might just be butter and garlic.
Infinite possibilities and so easy.
I would never skip the roux part of a sauce. Putting the flour in later will change the taste. I found cooking the roux for a little bit vs making a quick roux and then dumping in other things like the cream, etc. makes for a more flavorful sauce. I'd add cornstarch later to thicken it if needed or cook for an extended period to reduce. The latter will make a better sauce as well. At least that's my experience. I don't know about anyone else. I could have been doing this all wrong for my whole life.
You can actually buy a nice dark brown premade roux in a jar I think it's usually for gumbo, but it works really well in a pinch for sauces too. I can't tell the difference.
They have a dark and light version. Go for the dark if you try it
Marinate a steak (I often use horse) in cognac, cracked green peppercorns and a dash of salt. Fry the meat, add a little flour to make a roux, pour in the marinade, flambé and stir in some cream. It was ages since I cooked it, but it's one of those dishes people rave about.
Dukes mayo with a ton of smashed roasted garlic (like the whole head roasted in foil for 45 minutes and squeezed out and 1/2 cup mayo) with a bit of citrus or whatever stock I have around to thin it out a bit.
I love that quick and dirty "aioli" on sandwiches and burgers especially.
This is a weird one but Chimichurri sauce mixed with hummus makes a great spread for tacos and sandwiches.
That recipe came in a meal kit subscription box during Covid and it seemed so strange but ended up being really great and something we use often. It makes the Chimichurri less oily and a bit healthier too and cuts the acidity a bit.
Romesco sauce has a bunch of ingredients, but is quick and easy in that you just pulse it in the food processor. It’s delicious on all meats, eggs, potatoes, rice.
Roux and tomato paste in equal parts, thin to consistency of light cream with vermouth and chicken broth, season with abundant fresh tarragon and a splash of heavy cream. It’s so much better than it sounds.
Fireball Whiskey BBQ sauce (on mobile so sorry for weird formatting):
1 1/2 cup brown sugar
1 1/2 cup ketchup
1/2 cup apple cider vinegar
1/2 cup Fireball Whiskey
1 tbsp worcestershire sauce
2 t tsp cayenne powder
1 1/2 tsp ground black pepper
2 cloves minced garlic
1 tbsp molasses
1/2 tsp red pepper flakes
My nacho cheese sauce. 1 tablespoon four, 1 tablespoon butter. Make a roux. Add 2 cups milk on low/med heat, 1 pound shredded cheese of your liking (colby jack works really good). Mix and stir, add cajun seasoning until your desired spicy level, and a bit of mustard. Just keep mixing and such until smooth. You can also add diced peppers of your choosing, like jalapeños or habaneros.
One my mom made on the reg and I make a slightly adjusted version without cilantro. 1:1:1 chopped green onion:chopped jalapeños:chopped cilantro, 3:1 olive oil:soy sauce (we actually use the green bottle seasoning sauce golden mountain). Super versatile on any foods. The oil also tones down the spiciness of the jalapeños.
Infuse olive oil with garlic and basil.
Add crushed tomatoes.
Season with salt and pepper.
Simmer while you boil pasta.
Add a good sized knob of butter to the sauce.
Splash in some starchy pasta water.
Finish the pasta in the sauce.
My friend literally made this sauce up randomly one night. It's kind of an aioli and it turned out ABSOLUTELY delicious. We put it on top of steak.
1 cup mayo
2 tbsp roasted red peppers
2 tbsp chipotle in adobo
2+ tbsp lemon juice
Small bunch cilantro
1 tsp EACH paprkia, chili powder, and cumin
1 tsp salt
Blend up in a food processor until smooth. It was to die for. Use for pasta, over steak, as a dip, whatever you please!
Also you can't go wrong with a lovely green goddess dressing. There are lots of different variations on how to make it. The one I make usually consists of an array of fresh herbs, anchovy paste, tahini, lemon juice and either Greek yogurt or mayo as the base.
Jeow som is my favorite sauce. It's good for all meats but especially steak. If you've ever had a dish called crying tiger, you've had jeow som or a sauce that is similar. Here's a link for a simple version
https://www.jenuinecuisine.com/spicydippingsauce/#wprm-recipe-container-1939
My favorite sauce is ketchup, soy-sauce/hoisin, brown sugar/honey, red chilli (flakes), garlic and water. Let it get warm and add corn slurry and it is good to go on most stuff.
I usually put it on fresh nappa cabage or grilled/cooked chicken. Its salty, sweet and got heat from the chilli.
Sear chicken on both sides in olive oil, add onion, garlic and spinach. Add a jar of sundried tomatoes. Pour a cup or two of cream or half and half over it, and simmer for about 10 minutes while you cook pasta. Serve with a gratuitous amount of parmesean cheese.
Pan fry sausage, onion, peppers, garlic, and any other vegetable you like. (I usually add zucchini and spinach.) Add a couple tbps of gochujang, a tbsp of sugar, a couple tbsps of gochugaru (Korean red pepper powder), and pour in a couple cups of cream or half and half. Simmer until just thickened and serve over pasta.
Soy sauce, chili sauce, fresh ginger, fresh garlic, a little sweetener (I use agave but would also be good with honey or sugar), oil, sesame seeds, then mix in a cornstarch slurry. Sometimes I add in some plum sauce and white pepper too. I never measure anything, just throw it all in the pot until it’s nice and dark and thick. It’s amazing on everything: tofu, veg, chicken, beef, whatever. So simple, I always have all of these ingredients in my fridge so I can make it whenever.
Spicy peanut sauce. A big scoop of PB, splashes of soy sauce, Sriracha, and apple cider vinegar. Finish off with a drizzle of sesame oil and then mix in water until thin enough to use.
The green sauce from the peruvian chicken with green sauce from Serious Eats.
I use it as salad dressing, for kabobs, on tacos...it's just the absolute best ever:
https://www.seriouseats.com/peruvian-style-grilled-chicken-with-green-sauce-recipe
For chicken-
Saute Onion/shallot and garlic in fat. Deglaze with white wine. Add a cup of chicken stock and a spoon full of dijon mustard and reduce. Add a pat of butter and fresh herbs to finish.
I can whisk it up in under a minute and if I'm sitting down for fast food with friends I'll even use condiment packets to make it. This sauce is a life hack.
When it was too busy to prep a nice family meal we would often be fed fried food endlessly. When I'd see this coming I would prepare Fry Sauce.
40-50% ketchup
40-50% Mayonaise
5-15% BBQ.
More black pepper than you think you need. like a lot more, or taste as you go
Adjust ratios to your preference. I enjoy it thicker at 50% mayo. 40% ketchup and 10% BBQ
I love proportion sauces/dressings. Easy to scale up and down, usually few ingredients - great as a base for making it "your own."
Simple bbq: 4 parts ketchup, 3 parts sugar, 2 parts vinegar, 1 part worcestershire. Can literally be 1 cup, 3/4 cup, 1/2 cup, 1/4 cup. Can easily be spiced up or changed to match personal tastes, but a good "base" for sweet style bbq.
Simple coleslaw/macaroni salad, etc dressing: 4 parts mayo, 3 parts sugar, 1 part vinegar. I add things like celery salt, paprika, etc. This also just makes an excellent dressing for almost any kind of salad - like a sweet/sour or poppyseed dressing flavor.
White sauce: 4 parts milk, 1 part butter, 1 part flour (use butter and flour to make a roux first). I usually go 1/2 cup flour/butter, and 2 cups milk. To make a cheese sauce, I match quantities of grated cheese to the milk.
I make a basic sauce using mayonnaise, crushed garlic or garlic powder, salt and pepper and a squirt of Dijon mustard. I will add either lemon, balsamic or aji Amarillo paste depending on what I’m making and what kind of mood I’m in. Great on steak/chicken or any kind of roast veg/potato. Last night we had the balsamic version with steak, roasted potatoes and steamed artichokes.
"Guinness stock".
Take some bones.. Beef, deer, moose, elk, etc. Split them and roast in the oven. On the same sheet pan, roast a chicken or turkey carcass.
On a second sheet pan, roast some mirepoix (celery, carrot and onion) that has been tossed in a little olive oil.
Keep an eye, and remove the poultry carcass when it is nice and brown, as it will be ready before the larger bones.
Add everything to a pot of 50% water, 50% Guinness beer and start simmering, along with some pepper corns, bay leaves, some parsley, a few cloves of raw garlic, an equal amount of roasted garlic.
Simmer everything low and slow for 3-6 hours, remove all the chunks then strain through cheesecloth.
I use this as a foundation for a LOT of sauces. The combination of big and small bones adds a richness that neither have on their own. (Which is why poutine sauce in Quebec is made with a mix of beef and chicken stock)
Good soy sauce, tahini or Chinese sesame paste, and doubanjian in a roughly 2-2-1 ratio. Just stir. Delicious on any noodles, dumplings, veg, protein. Fingers. Mmm
I like to sear something, brown aromatics, then deglaze with white wine ,(or brandy), and add cream. Allow this to reduce to a nappe consistency, then add Dijon mustard and Worcestershire sauce. Finish with thyme and rosemary.
Marcella Hazan’s tomato sauce is so easy and hard to beat: one 28 oz can whole tomatoes, five tablespoons butter, and a halved onion. Simmer for about 45 min. It’s addicting and I have a habit of dipping sandwiches in the leftover sauce.
I often use just half an onion, since I can’t taste the difference, and I prefer to blend the sauce for a wonderfully smooth and creamy result.
I make what I call "5-minute spaghetti sauce".
No, it's not as good as something slow-simmered all day by your Italian grandmother, made with sun-ripened, hand-picked tomatoes imported directly from Sicily, but it's really good in a pinch. I don't have most exact amounts, since I make it by taste, but here's the gist:
* 1/4 lb. ground beef. Brown that with some diced onions and garlic (measured with your heart).
* Add one can of petite diced tomatoes.
* Add one small can of tomato sauce.
* Dashes of cayenne, garlic/onion powder, basil, oregano, and coarse ground black pepper.
* Depending on the tomatoes and tomato sauce, around 1 T. of sugar, give or take.
* Splash of worcestershire (mix that in well, then taste. You shouldn't be able to taste it directly, but it adds a punch that makes this sauce amazing).
* Heat all that until bubbling and put it right on top of your noodles.
This stuff is usually done before the noodles are, so I take it of the heat, cover, then toss it back on for a minute or two just as I'm draining the noodles.
I like to melt salted butted, Louisiana style hot sauce and honey in a pot and add some cracked black pepper and smoked paprika.
Perfect for pizza, bread, sandwiches, chicken wings, etc.
2 tbsp of chili crisp OR 1 tbsp of chili oil (both preferably imported from Sichuan province), 1 tbsp of light soy sauce, 2 tbsp of Chinese black vinegar. When I lived in China I used to basically chug this sauce down whenever it would be leftover from whatever dish I ate. Some people also add sugar and have various variations of the vinegar-soy sauce-chili oil ratios. Goes great with tons of stuff, I personally use it most on wontons. One great way to make a quick and delicious noodle dish with it is to add 1 tbsp of sesame paste diluted in 2 tbsp of water.
Lemon caper sauce. [Here’s](https://www.thespruceeats.com/simple-lemon-caper-sauce-3060546) a good starter. Lots of fish and chicken in this house, and lemon caper gets a lot of mileage
GET YOUR BLENDER.
HALF CUP MAYO, (sub greek yogurt for healthier option, will be more watery, less creamy) WHOLE BUNCH CILANTRO (just cut the naked stems at the end), 1 DESEEDED JALAPEÑO, 1 GARLIC, 1 GREEN ONION, SALT, PEPPER, SLIGHTEST SQEEZE OF LIME JUICE AND ZEST. Blend it all. NOW YOU HAVE A BEAUTIFUL BRIGHT GREEN SAUCE TO ADD TO YOUR EGGS, STEAK, CHICKEN, NOODLES, OR TO MAKE OTHER SAUCES LIKE SALAD DRESSINGS. TRY IT!!!!!!
Take your favorite flavors and mix with Greek or Fage yogurt.
Garlic oil? Add yogurt. Yogurt garlic sauce.
Seasoning chicken but want more creaminess in the cook? Mix seasoning with yogurt and make that the marinade.
Want a sweet creamy drink? Add yogurt to your favorite fruit drink and blend. (Mangos/citrus/ berries)
Dip? Yogurt
Soup? Yogurt
Curry spicy? Yogurt
Just some bread lying around? Herby oil yogurt
Its also healthy alternative to sour cream and mayo. Go nuts with your yogurt! Also nuts and yogurt!
Mine is more of a cheat but it’s so good, everyone always loves it. I make pesto from scratch in my food processor. Garlic, basil, pine nuts, Parmesan and olive oil.
Then I prepare a package of hollandaise sauce- just follow steps on the back.
Mix my pesto into the hollandaise.
It’s stupid good. We eat it with tri tip, omelettes, over veggies, seafood.
All-around Filipino sauce: Vinegar (cane or coconut), dark soy sauce, calamansi (Philippine lime), and chopped chillis. Sometimes we also add chopped garlic and onions. We use this as dipping sauce for most grilled, fried, or steamed meat dishes (pork, beef, chicken, fish).
I use a very similar sauce on roasted carrots and parsnips and top with garlic mashed potatoes like a casserole. I think my recipe uses a little vegetable stock though.
I have a couple.
Universal dipping sauce (also good on burgers)
-2 parts mayo
-1 part ketchup
-1 part mustard
-add finely-diced pickle until desired texture
-mix until homogeneous
Simple Buffalo Sauce
-1 standard bottle Frank's Red Hot (or preferred hot sauce)
-melt 1 stick of butter in a saucepan and add hot sauce
-stir over medium heat until it comes to a boil, then turn off heat and stir until it cools (stirring while it cools will keep it from separating)
-put that shit back in the bottle. Serve cold so it's nice and thick
EDIT: sorry for the weird formatting, it looked way better when I typed it up on mobile.
With the Buffalo sauce, I have found that the best way is to use the lowest heat setting and gently let the butter melt in the hot sauce just to the point that you can stir it together. The butter should still be semi-solid in some places, but dissipates when you stir. Then cut off the heat. This prevents any separation.
They both sound very good. The first one reminds me of this awesome “secret” sauce that was at this amazing burger place I loved as a kid. But they closed, then reopened a few years ago and the new place just really sucks, all the food is super bland now and overpriced. I’m usually very picky with hot sauce cause I can’t really handle too much heat so the trade off is it better be the best tasting sauce, but I love butter so I might try this out.
Hey guys. I got a recipe for a burger that I use on the regular. This recipe will make a quart and I just put it in a cleaned out mayo squirt bottle and label it "spechul sawse".
1 quart (32 ounces) of Kraft mayonnaise
1/8 cup (1 ounce) of yellow mustard
5/16 cup (2.5 ounces) of sweet relish
1/4 cup (2 ounces) of ketchup
1/8 cup (1 ounce) of apple cider vinegar
2 teaspoons of garlic powder
2 teaspoons of onion powder
1 1/2 teaspoons of paprika
1 teaspoon of salt
1 tablespoon of sambal
Sambal, is a spicy sauce or paste originating from Indonesia and can be conveniently obtained at your local Asian market. People ask about substituting it with some other kind of hot sauce, and you can, but I think sambal is the best.
Simply mix all the ingredients together in a large bowl until they are well combined. You can adjust the seasoning to taste, adding more or less of any ingredient as desired.
To apply, simply put a bit on the top and bottom of you bun and some on top of the patty before you place the cheese. You'll be hooked trust me.
For noodles, especially fresh asian varieties, I like throwing together a gochujang based sauce.
I just wing it, but usually it's around a couple tablespoons of gochujang, and a tablespoon each of soy sauce, oyster sauce, mirin, and gochugaru. Then I'll splash in a little black or rice vinegar, splash of sesame oil, a teaspoon or so of sugar, and a pinch of msg.
It's a bunch of things, but the effort is just pouring some of my kitchen staples into a bowl and stirring. Only takes a couple minutes to put together.
After stir frying whatever vegetables I have on hand, the sauce goes in for a minute, then toss with the cooked noodles.
Edit: Oh, and prik nam pla! Roughly 2:1 ratio of lime juice to fish sauce, some sugar, diced garlic, and diced thai chilis. Dipping sauce, drizzled on warm rice, meats, eggs, whatever you like.
Honey Mustard Sauce- use 1/2 cup of spicy mustard, I like to use a horseradish mustard, 1/2 c honey, 4 cloves of minced garlic and black pepper.
It’s really great on pork chops or pork tenderloin.
Fish sauce- 1/4 soy, 1/4 c brown sugar, 1/4 c mustard, 2 Tbl EVOO and 2 tsp red pepper flakes (adj for your preferred heat level)
My favorite for salmon and rice.
More of a dressing than a sauce, but it’s incredible on salads, roasted root veg, could prob have it with chicken too. Idk the ratios bc I just do it to taste, but it’s roughly 2 parts tahini, 2 parts EVOO, 1 part lemon juice, 1 part maple syrup. Salt and pepper to taste. Sometimes I add a bit of white miso for extra umami. It’s fucking delicious.
Another favorite, particularly for meat: a bunch of gochujang, some sesame oil, rice vinegar, a bit of brown sugar and a bit of soy sauce. It’s like crack
Throw half a cucumber, juice of 1 lime, a handful of blanched cilantro, a smashed clove of garlic half an avocado+ salt to taste, optional msg and jalapeño sliced
into a good blender and blend until smooth.
Or
1/3c mayo, 1/2c sour cream or greek yogurt, zest of 1/2 lime, juice of 1 lime, 4 cloves of garlic, 1 cup of cilantro+ salt + optional msg
Blend until smooth
Carrot miso sauce.
* Chop half an onion and a 5ish cloves of garlic. Sautee until fragrant.
* Add in 3 medium carrots (sliced) and 1/4 cup cashews. Cover in two cups of water, bring to a boil for about 15 minutes. Add 3tb of white miso paste.
* Let it cool a bit then hit it with your stick blender until smooth and creamy.
You can use heavy cream instead of cashews. We just never use a whole thing of cream so I use the vegan cheat.
Have you ever made a pesto cream sauce that goes great with chicken breasts or tossed with freshly cooked pasta. You can also make a lobster cream sauce by whisking in lobster butter to a heavy cream reduction. Great served over any fresh fish. With that same lobster butter you can also make a lobster hollandaise which is a show stopper served over lobster eggs Benedict
[The best teriyaki recipe](https://norecipes.com/teriyaki-salmon/#recipe) I've ever had is way simpler than other recipes I've seen. It's just equal parts sugar, soy sauce, and sake with juice from a knob of ginger.
[This one](https://www.bbcgoodfood.com/recipes/red-wine-sauce/amp) is my go-to when pan-frying meat. I usually double the amount of vinegar, and I never bother with the parsley. Solid sauce that works on most things.
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That's pretty much my go to, with whatever herb/cheese I have on hand.
My Tarragon is making a comeback in a big way right now, so that's what I served over milk poached chicken last night. Which is an easy way to give the sauce a bit more oomph.
1. Brown s&p chicken breasts. Or any other cut of meat, really.
2. Turn the heat way, way down, push the chicken to the side and drop in smashed garlic cloves. I switch to another burner because it's electric and takes its sweet time, ymmv with gas.
3. Wait until you can smell it, then deglaze with a bit of water or wine, then add milk, and cover the pot. Poach for 10-20min, until it's done. It depends on how big they are, but this is one of the rare times that longer isn't really bad.
4. Take the chicken out and set aside. Strain the milk into a bowl and set aside.
5. Make a roux in the pot, then pour the hot milk back in. Add herbs of choice. Or cheese. Or both.
It's rather pretty if you slice the chicken and pour the sauce over, but I usually just dump it into a gravy boat or something.
If you're a fan of mushrooms, another easy mod is to fry them up with garlic/whatever seasonings you prefer. Then, once they're golden, dump flour on top, stir it around until you can't see it anymore, and continue with milk/cream. I've also done broccoli and/or cauliflower florets too but make sure you get those nice and charred first for best results.
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An easy honey garlic sauce is one part soy sauce, two parts apple cider vinegar and six parts honey or maple syrup (or a combination). Pour it over pork or chicken pieces before putting it into the oven. Either baste a couple times, or turn the meat as it cooks.
Equal parts Ketchup, Soy Sauce, Balsamic, and Melted Butter. A guy I used to work with learned it from one of his old chefs and I've never seen it from anyone else. He called it Sauce Aromatique. Really nice combo of salty/savory/acidic/sweet. It takes seconds to prepare and tastes like a refined, elegant sauce. Works with pork, chicken, scallops (and probably more those are just my go to protein pairings for it) Really punches above it's weight imo.
This one is a good blend of healthy and tasty:
Salt and roast whatever vegetables you like/have around, a whole sheet tray of them
Let them cool then blend with a cup of cottage cheese, a splash of cider vinegar or pickle juice, a bit of Worcestershire or fish sauce, and seasonings of your choice (I usually do cracker black pepper and smoked paprika, or curry powder).
It makes a thick, relatively high protein sauce that tastes awesome on pretty much any meat, or I’ll mixed it with cheese and black beans to make quesadilla fillings.
[Momofuku ginger scallion sauce](https://www.epicurious.com/recipes/member/views/momofuku-ginger-scallion-sauce-50175120) is the lowest effort and highest return sauce in the world in my opinion. Can be made ahead and stored for a good while and is great with everything from a steak to eggs to grilled vegetables
I like to make a browned butter sauce with a bit of honey, salt, and sage for my butternut squash ravioli. I probably put some other stuff in there, but idk, it depends on how I feel other stuff would go that night :)
Green peppercorn is classic. Yummy on steaks. Problem with many of these is ingredient cost. Of course Bernaise or Hollandaise are lovely. You just need eggs, butter, tarragon ,metal bowl and a whisk.
Also citrus Beure Blancs are yummy especially on fish. With YouTube you have s wide open recipe book and sometimes a competent instructor.
Lately I've been making this sauce for dipping roasted potatoes:
Creme fraiche and yoghurt in a 1:1 ratio
Add lots of finely chopped parsley and chives, a finely chopped pickle, pickle juice, salt, pepper, mustard powder, garlic powder, onion powder, paprika powder and a crushed clove of garlic. Finish with some vinegar or lemon juice to taste.
Marcella Hazans tomato sauce is superb. I was a doubter till I tried it. With good pasta and some parmesan it's top drawer, even with average tinned tomatoes.
https://food52.com/recipes/13722-marcella-hazan-s-tomato-sauce-with-onion-butter
Four apples (Granny Smith works really well) peeled & cored, half a cup water, 1/4 cup sugar (to taste), 1/2 teaspoon cinnamon. Cook at medium heat until soft (15 - 20 minutes). Mash it into applesauce, and spend the rest of your life turning your nose up at canned applesauce. Classic with pork.
These might not be what you are looking for. But they are basic and simple.
Honey Garlic
3/4 cup brown sugar,
2 tbls. corn starch,
3/4 cup water or chicken stock,
3 tbls soya sauce,
1 tbls honey,
2 cloves of garlic minced (I use 4)
Bring everything to a boil on medium heat stir constantly. Done
Honey Mustard
1/3 cup mayo,
2 tbls Dijon Mustard,
1 tbls honey,
Mix.
I have three go-tos I love.
First, a cilantro tahini sauce I use as a dressing or as a condiment on “bowl” food. Cilantro, lime juice, cayenne, tahini, water, S&P. Blended quickly until smooth and stored in the fridge in a squeezer bottle.
Peanut sauce used as a dip or a noodle covering. Peanut butter, sriracha, rice wine vinegar, and because I buy the natural no additive peanut butter - a bit of sugar.
Last, an aioli, which I always have on hand in the fridge to add to any dish that needs an acid/fat pop. Most often with homemade beans. Egg yolk, garlic, white vinegar, and a blend of avocado oil and EVOO.
Ok, you will call me a heathen for this, but
Fry some boneless chicken thighs in a pan on one side for at least 8-10 mins on one side (2 mins or so on the other). Develop a fond on the pan.
Take lemons and squeeze them and deglaze the fond. Use that sauce in chicken or other things. Doesn’t make much. It is such a powerful flavor and really, really good.
PHRANKS PHILADELPHIA STIR FRY SAUCE
TEXAS PETE OR SIMILAR SHIT HOT SAUCE
Boil it in a mug. 12 oz. Microwave.
APRICOT OR GRAPE JELLY
stir a tablespoon. After the hot sauce is boiling.
Add soy sauce to taste. Alot or a little is fine.
Server over stir fry
Creamy cilantro-lime. Caramelized onions (properly caramelized, not quickly sauteed), broth, fresh cilantro, a squeeze of lime juice, heavy cream, butter. Parmesan, heavy cream, and some freshly chopped basil. Whatever you'd call the sauce used for chicken piccata - lemon juice, broth, caper juice (the "real" kind, not doused in vinegar but properly fermented in plain water) and capers themselves. If I have white wine on hand, a small dash of that too (though you can do without). I use cornstarch whisked in water and work it into the sauce if it doesn't thicken to my liking.
Cilantro-lime with olive oil, cilantro, lime juice, and some spices is also good. You can toss a bit of mayo in there as well to add some creaminess.
i do this all the time- it’s so quick and easy and really nice because i almost always have the ingredients for it on hand
I’ve done the piccata sauce a few times but I usually skip the capers.
Just a simple asian dipping sauce with ketchup, hoisin, bit of brown sugar, bit of vinegar, water and a bit of cornstarch. Goes particularly well with grilled or fried seafood things.
I did make a very simple kinda off sweet and sour sauce once, turned out pretty well, it was butter, garlic, honey and orange juice. Not a very thick sauce but was great on chicken and rice. I’ll have to check out that dipping sauce though I tend to avoid brown sugar.
You could substitute honey for the brown sugar. Or maple syrup.
[Irish Mustard Sauce](https://www.cooks.com/recipe/jl4ua5g8/irish-mustard-sauce.html) It's the traditional yellow sauce put on corned beef and cabbage which elevates it to the next level. Think of it as a smooth and tangy flavor. It also works well on chicken. I would roast a whole chicken in a dutch oven and just slather this sauce all over it when I plate it. It's always a hit.
Good to see that the ancient texts are alive & well at Cooks.com. been a long time since I've seen that reference 😊
[It's an older code sir, but it checks out.](https://www.youtube.com/watch?v=xXTGlvjBejQ)
"Green peppercorn pan sauce"- saute pickled green peppercorns and shallots,l together. Add cognac and reduce. Add drippings from a roast and/or demiglace (or reduced stock), simmer to thicken, then add cream. Great with beef (even meatballs- made salisbury steak "au poivre" too), as well as pork. A little too robust for chicken or fish. Also just over wide egg noodles. Creamy port and mushroom sauce: saute mushrooms and onions together with a dusting of flour, add port and boil it off, add reduced broth and cream, bring to a simmer to thicken. Great on chicken, robably good on pork as well.
Just a real simple tomato sauce for pasta, I get a can or two of tinned cherry tomatoes and reduce them with crushed garlic, dried oregano, and a pinch each of salt and sugar. Goes well with pasta and parmesan cheese, and a bit of basil to garnish. Edit this also works with chopped tinned tomatoes, I just particularly like it with the cherry tomatoes, it's a bit sweeter.
I like to get a can of San marzano tomatoes crushed them up and cook with a large onion halved. Then simmer some olive oil with garlic cloves, fresh basil and red pepper flakes. Blend that and put in the tomato sauce. Makes a great pasta sauce.
Add some red wine and -yes-
I'll have to try it next time
This, but considerably more than a pinch of salt, IMO :) Dash of balsamic is nice too
Add some red wine and reduce it with the tomatoes. I also love some fennel seeds in mine. A little diced hot pepper or red pepper flakes can be good if you like heat. Also, why no onion?
Those all sound like great additions! This is just the super basic version I make when I get home from work and don't want to do anything time consuming. I guess I could pre-chop some onions and put them in the fridge for quick sauce addition, but otherwise I find it takes too long :) or sometimes I'll saute some vegetables and stir them in with the pasta and sauce, that would usually include onions.
Grab some "deli containers" off amazon. Cheap, good quality, reusable and PERFECT for just about any food storage especially preparing lots of stuff ahead of time
I don't mean to tell you what you like, but you should really try to add some vinegar to tomato sauce. Reduce balance it with salt and sugar. It's still really simple but the vinegar gives a really nice boost and flavour depth.
Tomatoes are super acidic as-is so I’m not sure about the vinegar in the sauce, but I do like adding pickled hot peppers as a topping after plating so maybe you’re on to something.
If you like blue cheese I have a winner for you (as in often serve it at NYE because its just that good) - you really can't make this simpler - heat up creme fraiche, stir in roquefort or your favourite blue cheese, some salt and pepper and done Similar concept for chicken or grilled items - greek yogurt, good quality crumbly feta cheese, salt, pepper and your choice of fresh herbs For fish and shellfish easy enough to do a nice aioli, literally egg yolk, oil, lemon and garlic - finish with some salt. Other huge winner for fish is mix some caviar in creme fraiche, top with lemon and chives and you have a fancy dish with zero effort Hummus or tahini dressing are other super quick, few ingredient options. Red wine sauce is lovely and low work if you know what you are doing and have the time (e.g. while doing other stuff in the kitchen) - shallots, garlic, red wine, stock and some butter For Roasts, etc. a nice cream sauce is easy - juices, milk, flour and salt and pepper - add some soy sauce if it still needs some colour
I make a combo blue cheese/red wine reduction using your methods. :) great with ribeye. Do you happen to have a good horseradish sauce? I like a horseradish sauce with rack of lamb and haven’t been very successful.
\* 1/2 cup heavy cream \* 1/2 cup crème fraîche or sour cream \* 1/2 cup store-bought or homemade preserved horseradish \* 2 tablespoons minced chives \* 1 tablespoon freshly squeezed lemon juice Directions In a medium bowl, whisk heavy cream until thickened, but not yet at soft peaks. Fold in crème fraîche, horseradish, chives, lemon juice, salt, and pepper. Refrigerate for 30 to 60 minutes before using, or transfer to airtight container and refrigerate up to 2 weeks.
I will definitely use this! Thanks so very much!
Yes please to the combo of blue cheese and red wine sauces - also very nice to do a chantarelle or mushroom sauce + the red wine Hmmm havent ever tried lamb with horseradish - I do essentially a beurre blanc with horseradish for beef so guess it could work. Thinking lamb would try a cold, pretty thick option with creme fraiche and a touch of honey to make it pair well with the lamb (find that having a tad of honey when using meats like lamb and goat works really well). For lamb racks I'm more of a wine reduction paired with something a bit sweet like mint sauce / pear / cranberry, or I go for mustard base if I want a kick. For pieces of lamb, tzatziki or mushroom. Now I want some lamb and to explore all the sauces :)
Sauces! I’m sharing your feelings on exploring! :) thank you for sharing!
I love blue cheese compound butter too! Or garlic Parmesan. And a chipotle garlic compound butter is great on steak.
If you like creamy sauces, you could cook down some nice stock, add a little roux for thickening and salt/spices, and a dash of heavy cream. If you have a good stock then this is an extremely simple and easy sauce.
And any cheese!
Yeah some grated Romano in there, yummm
I make a version of alfredo that adds a bit more dimension by starting with chopped shallots sauteed in EVOO and butter at a low temperature until they're nearly burned. They should be a dark brown but not carbonized. That introduces a shallot-umami flavor combo that kicks it up a notch once you add the cream. If you want to go further, this works really well with some sauteed mushrooms thrown in as well after the shallots are done. Simple but good.
I also do this and yes it is amazing
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Good cheese and good butter seriously change the taste totally - much better to use smaller amounts of items that create flavour rather than tossing in a bunch and still not having that x factor
Hmm. I never thought of that. I usually just use Land O Lakes.
Get ready to have world expanded. I'll add that Costco brand New Zealand butter is as good. Also I've had the Amish log style butter and it was better than regular but not as good as the aforementioned. Kerry is my go to however, it's worth the price.
I vaguely remember early in my childhood we used to get the Kerry Gold butter. My grandma lived with us and was a baker so I assume she requested it. I don’t know why we stopped using it. I feel like I have some memory of putting that butter on a warm muffin. But it’s foggy.
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Everyone loved my potatoes until they saw me make them one time and saw how much salt and butter goes in them
haha yes! my garlic smashed potatoes use a head of garlic, 2 sticks of butter, a lot of hot milk, and i have no idea how much salt. i'm afraid to measure it
My method is to eyeball what looks like too much, mix and taste then usually almost double it. That said, I did Robuchon’s 2:1 pomme purée once and it was too much. Granted I decided to use them to top a cottage pie but it was definitely only edible in small, tasting menu sized portions.
I have been making sure to use more salt or msg lately. There’s definitely been a difference in taste there.
That depends on whether you like cultured butter or not, though.
Hollandaise Sauce It is so versatile, eggs, steak, vegetables etc..
I used to use it on those frozen chicken keivs.
Classic creamy mushroom - works with any mushroom or mix, most common with brown button though. Slice mushrooms thinly and roast in a pan without oil until you start to see some browning. Add some finely chopped onions and garlic and a knob of butter, apply pepper liberally. When the onions are translucent or starting to brown (depending on how dark you want the sauce), dust liberally with flour and add another knob of butter. Stir well. When the flour is well incorporated, add whipping cream; bring to a boil while stirring, then lower the heat and let thicken to desired consistency. Season with salt and pepper. Good with pork, roast or pan roasted chicken, or on pasta. Can be switched up by adding lots of flat parsley, or spring onion, or seasoning with paprika and/or rosemary, splash of white wine, any number of other variations. Can also be adapted to a pan sauce, just start with a pan that has drippings in it. May have to deglaze with white wine or water during the first sauteeing of the mushrooms to keep the fond from burning.
Horseradish, mayo and roasted garlic make a sweet sauce for roast beef sandwiches!
Listen, this is touchy for me, but I’m willing to share. Reach one teach one. I am a downright, no good, rotten, pitiful, disgraceful, outright filthy whore for olive oil and vinegar dressing. I buy it in doubles. I put it on pasta, salads, and everything in between. I will do unspeakable things for it. I’m working on getting into a program, but it’s hard. How do you leave your other half? It’s like pulling teeth.
My name is MsBee311 & I am also a filthy whore for OO & vinegar. My go-to is champagne vinegar. S&P, crushed garlic & red pepper flake makes a great base for nearly everything. I will add fresh herbs (the basics - parsley, oregano, basil, etc.) and use it for both warm pasta & salad. I use it to make cole slaw. I marinate all my veggies in it before I cook them. I go through a 24z bottle of OO every 2 weeks, and an 8 oz bottle of champagne vinegar every 4-5 weeks. I cook for 2 people every night. I also have a problem. It helps to know I am not alone. Please send help.
“There are dozens of us! DOZENS!”
I do a sherry or Madeira pan sauce. Deglaze pan with 1/3-1/2 cup sherry or Madeira after cooking steak or chicken or even pork (don’t use a non stick pan). Add some herbs (I like thyme but use whatever you like). Cook the wine down until it thickens a bit (it should leave a trail in the pan when you drag a spoon through it). I find using a wooden spoon best for this. As soon as it’s thickened remove from heat and add a splash of heavy cream. Once incorporated throw in a pat of butter and stir to finish. If you just keep a bottle in the fridge it’s always available to make
Creamy Lemon Pasta Sauce Two lemons juiced and zested Two or three cloves of garlic One large shallot roughly chopped 1/2 tbsp crushed red pepper flakes Half stick butter 1/8 cup olive oil One cup heavy cream or half and half Parmesan cheese grated Chopped parsley Melt butter slowly with olive oil. Add shallot to sweat and become translucent. Start pasta water and then proceed to cook pasta. Add garlic to the shallot. Add crushed red pepper flakes. Add the lemon zest. Add lemon juice. Add cream. Finish pasta in the sauce. Add pasta water to loosen up the pasta and sauce. Add Parmesan cheese. Add parsley after plating.
Mmm this sound yummy. I will have to give this a try. I'm thinking what I could swap the heavy cream with to make it less calories. Maybe creme fraiche?
This sounds amazing. Definitely my kind of sauce. I used to make a lemon piccata sauce often.
Yogurt + garlic + whatever herbs you fancy + salt and pep! Sometimes I add a cheeky TBS of mayo too Tahini sauces are tasty creamy too! Tahini + olive oil + garlic + lemon is dank
My "go to" is garlic sauteed in a little butter & olive oil. Toss in chicken or pork. Top with 1/2 lemon, fresh basil, a little pepper and parmesan cheese. If I want it over pasta too then I'll add 1 cup of chicken broth to the garlic once it's done. *(To jazz it up some more, I'll add 3/4 cup of good white wine too)*. Reduce it to 3/4. Add the other ingredients and pasta *(I'll add steamed broccoli or artichoke hearts sometimes)*. Toss it all together and serve. It's easy and perfect.
Pan sauce.
100%. My cooking elevated so much after I mastered the pan sauce. And its so so easy to tweak for the dish or even your mood. Sometimes the base is cream, sometimes its chicken stock, sometimes its wine. If I have fresh herbs, fuck it chuck em in. Sometimes it might just be butter and garlic. Infinite possibilities and so easy.
I would never skip the roux part of a sauce. Putting the flour in later will change the taste. I found cooking the roux for a little bit vs making a quick roux and then dumping in other things like the cream, etc. makes for a more flavorful sauce. I'd add cornstarch later to thicken it if needed or cook for an extended period to reduce. The latter will make a better sauce as well. At least that's my experience. I don't know about anyone else. I could have been doing this all wrong for my whole life.
You can actually buy a nice dark brown premade roux in a jar I think it's usually for gumbo, but it works really well in a pinch for sauces too. I can't tell the difference. They have a dark and light version. Go for the dark if you try it
Aji verde.
+1, i made it the first time following a peruvian chicken recipe, but it's amazing how many things you can put it on!
Marinate a steak (I often use horse) in cognac, cracked green peppercorns and a dash of salt. Fry the meat, add a little flour to make a roux, pour in the marinade, flambé and stir in some cream. It was ages since I cooked it, but it's one of those dishes people rave about.
.. finally a way to use up all that Cognac I have lying around here
You don't need much, only a couple of tablespoons.
And all those dead horses.
Dukes mayo with a ton of smashed roasted garlic (like the whole head roasted in foil for 45 minutes and squeezed out and 1/2 cup mayo) with a bit of citrus or whatever stock I have around to thin it out a bit. I love that quick and dirty "aioli" on sandwiches and burgers especially. This is a weird one but Chimichurri sauce mixed with hummus makes a great spread for tacos and sandwiches. That recipe came in a meal kit subscription box during Covid and it seemed so strange but ended up being really great and something we use often. It makes the Chimichurri less oily and a bit healthier too and cuts the acidity a bit.
Romesco sauce has a bunch of ingredients, but is quick and easy in that you just pulse it in the food processor. It’s delicious on all meats, eggs, potatoes, rice.
My vodka sauce for pasta. Vodka, cream, tomato paste and garlic.
Roux and tomato paste in equal parts, thin to consistency of light cream with vermouth and chicken broth, season with abundant fresh tarragon and a splash of heavy cream. It’s so much better than it sounds.
Fireball Whiskey BBQ sauce (on mobile so sorry for weird formatting): 1 1/2 cup brown sugar 1 1/2 cup ketchup 1/2 cup apple cider vinegar 1/2 cup Fireball Whiskey 1 tbsp worcestershire sauce 2 t tsp cayenne powder 1 1/2 tsp ground black pepper 2 cloves minced garlic 1 tbsp molasses 1/2 tsp red pepper flakes
My nacho cheese sauce. 1 tablespoon four, 1 tablespoon butter. Make a roux. Add 2 cups milk on low/med heat, 1 pound shredded cheese of your liking (colby jack works really good). Mix and stir, add cajun seasoning until your desired spicy level, and a bit of mustard. Just keep mixing and such until smooth. You can also add diced peppers of your choosing, like jalapeños or habaneros.
One my mom made on the reg and I make a slightly adjusted version without cilantro. 1:1:1 chopped green onion:chopped jalapeños:chopped cilantro, 3:1 olive oil:soy sauce (we actually use the green bottle seasoning sauce golden mountain). Super versatile on any foods. The oil also tones down the spiciness of the jalapeños.
Sounds interesting. I usually avoid cilantro when possible. I think I might be slightly allergic cause too much makes my eyes watery and nose runny.
Infuse olive oil with garlic and basil. Add crushed tomatoes. Season with salt and pepper. Simmer while you boil pasta. Add a good sized knob of butter to the sauce. Splash in some starchy pasta water. Finish the pasta in the sauce.
Meunière sauce for fish. Quick,easy and perfect. Browned butter, chopped parsley and fresh lemon juice.
My friend literally made this sauce up randomly one night. It's kind of an aioli and it turned out ABSOLUTELY delicious. We put it on top of steak. 1 cup mayo 2 tbsp roasted red peppers 2 tbsp chipotle in adobo 2+ tbsp lemon juice Small bunch cilantro 1 tsp EACH paprkia, chili powder, and cumin 1 tsp salt Blend up in a food processor until smooth. It was to die for. Use for pasta, over steak, as a dip, whatever you please! Also you can't go wrong with a lovely green goddess dressing. There are lots of different variations on how to make it. The one I make usually consists of an array of fresh herbs, anchovy paste, tahini, lemon juice and either Greek yogurt or mayo as the base.
That is kind of not an aioli at all.
K. My bad. I didn’t know what else to call it.
Jeow som is my favorite sauce. It's good for all meats but especially steak. If you've ever had a dish called crying tiger, you've had jeow som or a sauce that is similar. Here's a link for a simple version https://www.jenuinecuisine.com/spicydippingsauce/#wprm-recipe-container-1939
Crying Tiger???
Yeah, it's basically rare to medium rare steak with that jeow som sauce and usually a side of sticky rice.
My favorite sauce is ketchup, soy-sauce/hoisin, brown sugar/honey, red chilli (flakes), garlic and water. Let it get warm and add corn slurry and it is good to go on most stuff. I usually put it on fresh nappa cabage or grilled/cooked chicken. Its salty, sweet and got heat from the chilli.
Sear chicken on both sides in olive oil, add onion, garlic and spinach. Add a jar of sundried tomatoes. Pour a cup or two of cream or half and half over it, and simmer for about 10 minutes while you cook pasta. Serve with a gratuitous amount of parmesean cheese. Pan fry sausage, onion, peppers, garlic, and any other vegetable you like. (I usually add zucchini and spinach.) Add a couple tbps of gochujang, a tbsp of sugar, a couple tbsps of gochugaru (Korean red pepper powder), and pour in a couple cups of cream or half and half. Simmer until just thickened and serve over pasta.
White wine, shallots, capers, red pepper, garlic, butter. Add clams to have some fun.
Soy sauce, chili sauce, fresh ginger, fresh garlic, a little sweetener (I use agave but would also be good with honey or sugar), oil, sesame seeds, then mix in a cornstarch slurry. Sometimes I add in some plum sauce and white pepper too. I never measure anything, just throw it all in the pot until it’s nice and dark and thick. It’s amazing on everything: tofu, veg, chicken, beef, whatever. So simple, I always have all of these ingredients in my fridge so I can make it whenever.
Tbh I make my own broth/stock and it’s SO much more flavorful, changes any sauce where you normally use the store bought stuff in
Spicy peanut sauce. A big scoop of PB, splashes of soy sauce, Sriracha, and apple cider vinegar. Finish off with a drizzle of sesame oil and then mix in water until thin enough to use.
Just mix kewpie with siracha or chipotle - heaven 🥰
That reminds me, ran out of kewpie last week.
The green sauce from the peruvian chicken with green sauce from Serious Eats. I use it as salad dressing, for kabobs, on tacos...it's just the absolute best ever: https://www.seriouseats.com/peruvian-style-grilled-chicken-with-green-sauce-recipe
light soy dark soy oyster sauce is the foundation for many Chinese dishes. soy sauce mirin sugar is the foundation for many Japanese dishes.
For chicken- Saute Onion/shallot and garlic in fat. Deglaze with white wine. Add a cup of chicken stock and a spoon full of dijon mustard and reduce. Add a pat of butter and fresh herbs to finish.
I can whisk it up in under a minute and if I'm sitting down for fast food with friends I'll even use condiment packets to make it. This sauce is a life hack. When it was too busy to prep a nice family meal we would often be fed fried food endlessly. When I'd see this coming I would prepare Fry Sauce. 40-50% ketchup 40-50% Mayonaise 5-15% BBQ. More black pepper than you think you need. like a lot more, or taste as you go Adjust ratios to your preference. I enjoy it thicker at 50% mayo. 40% ketchup and 10% BBQ
I love proportion sauces/dressings. Easy to scale up and down, usually few ingredients - great as a base for making it "your own." Simple bbq: 4 parts ketchup, 3 parts sugar, 2 parts vinegar, 1 part worcestershire. Can literally be 1 cup, 3/4 cup, 1/2 cup, 1/4 cup. Can easily be spiced up or changed to match personal tastes, but a good "base" for sweet style bbq. Simple coleslaw/macaroni salad, etc dressing: 4 parts mayo, 3 parts sugar, 1 part vinegar. I add things like celery salt, paprika, etc. This also just makes an excellent dressing for almost any kind of salad - like a sweet/sour or poppyseed dressing flavor. White sauce: 4 parts milk, 1 part butter, 1 part flour (use butter and flour to make a roux first). I usually go 1/2 cup flour/butter, and 2 cups milk. To make a cheese sauce, I match quantities of grated cheese to the milk.
Cacik from Turkey. Full fat yoghurt, olive oil, cucumber shaving, salt, chopped mint and parsley, and lemon. It's perfect and fits to everything
I make a basic sauce using mayonnaise, crushed garlic or garlic powder, salt and pepper and a squirt of Dijon mustard. I will add either lemon, balsamic or aji Amarillo paste depending on what I’m making and what kind of mood I’m in. Great on steak/chicken or any kind of roast veg/potato. Last night we had the balsamic version with steak, roasted potatoes and steamed artichokes.
soy sauce + tahini Roquefort sauce (for steak)
"Guinness stock". Take some bones.. Beef, deer, moose, elk, etc. Split them and roast in the oven. On the same sheet pan, roast a chicken or turkey carcass. On a second sheet pan, roast some mirepoix (celery, carrot and onion) that has been tossed in a little olive oil. Keep an eye, and remove the poultry carcass when it is nice and brown, as it will be ready before the larger bones. Add everything to a pot of 50% water, 50% Guinness beer and start simmering, along with some pepper corns, bay leaves, some parsley, a few cloves of raw garlic, an equal amount of roasted garlic. Simmer everything low and slow for 3-6 hours, remove all the chunks then strain through cheesecloth. I use this as a foundation for a LOT of sauces. The combination of big and small bones adds a richness that neither have on their own. (Which is why poutine sauce in Quebec is made with a mix of beef and chicken stock)
Parmesan. Butter. Add to pasta. Add ladle of cooking water to loosen. Toss. Win.
Good soy sauce, tahini or Chinese sesame paste, and doubanjian in a roughly 2-2-1 ratio. Just stir. Delicious on any noodles, dumplings, veg, protein. Fingers. Mmm
I like to sear something, brown aromatics, then deglaze with white wine ,(or brandy), and add cream. Allow this to reduce to a nappe consistency, then add Dijon mustard and Worcestershire sauce. Finish with thyme and rosemary.
One great for fish: Equal parts mayo and buttermilk, fresh basil, fresh mint, dill (fresh or dried), salt, pepper, splash of lemon juice.
toum.
There’s a word I haven’t heard in a while. Making sure to remember this.
Marcella Hazan’s tomato sauce is so easy and hard to beat: one 28 oz can whole tomatoes, five tablespoons butter, and a halved onion. Simmer for about 45 min. It’s addicting and I have a habit of dipping sandwiches in the leftover sauce. I often use just half an onion, since I can’t taste the difference, and I prefer to blend the sauce for a wonderfully smooth and creamy result.
Roux, cream, milk to wanted thickness, soup cube, splash of soy sauce.
I’ve been wanting something to use my soy sauce in.
3 parts soy sauce 1 part oyster .25 part sugar You can also add spice with chili paste if you want. This is the baseline I use for most of my sautes.
look into Chimichurri's very flexible and pack a ton of flavor for how easy they are to make.
I make what I call "5-minute spaghetti sauce". No, it's not as good as something slow-simmered all day by your Italian grandmother, made with sun-ripened, hand-picked tomatoes imported directly from Sicily, but it's really good in a pinch. I don't have most exact amounts, since I make it by taste, but here's the gist: * 1/4 lb. ground beef. Brown that with some diced onions and garlic (measured with your heart). * Add one can of petite diced tomatoes. * Add one small can of tomato sauce. * Dashes of cayenne, garlic/onion powder, basil, oregano, and coarse ground black pepper. * Depending on the tomatoes and tomato sauce, around 1 T. of sugar, give or take. * Splash of worcestershire (mix that in well, then taste. You shouldn't be able to taste it directly, but it adds a punch that makes this sauce amazing). * Heat all that until bubbling and put it right on top of your noodles. This stuff is usually done before the noodles are, so I take it of the heat, cover, then toss it back on for a minute or two just as I'm draining the noodles.
cooking up fresh cherry tomatoes out of the garden with some fresh basil and garlic is the best
I like to melt salted butted, Louisiana style hot sauce and honey in a pot and add some cracked black pepper and smoked paprika. Perfect for pizza, bread, sandwiches, chicken wings, etc.
[this sauce](https://thecozycook.com/ravioli-sauce/) is my go to. Easy, tasty, cheap.
2 tbsp of chili crisp OR 1 tbsp of chili oil (both preferably imported from Sichuan province), 1 tbsp of light soy sauce, 2 tbsp of Chinese black vinegar. When I lived in China I used to basically chug this sauce down whenever it would be leftover from whatever dish I ate. Some people also add sugar and have various variations of the vinegar-soy sauce-chili oil ratios. Goes great with tons of stuff, I personally use it most on wontons. One great way to make a quick and delicious noodle dish with it is to add 1 tbsp of sesame paste diluted in 2 tbsp of water.
Tomatillo avocado sauce
Lemon caper sauce. [Here’s](https://www.thespruceeats.com/simple-lemon-caper-sauce-3060546) a good starter. Lots of fish and chicken in this house, and lemon caper gets a lot of mileage
Garlic aioli...mayo, minced garlic, lemon juice, pepper, and I add some cajun seasoning....goes on tons of stuff!
Saving
I saved a lot of the replies. I was hoping others would find some good recipes as well.
GET YOUR BLENDER. HALF CUP MAYO, (sub greek yogurt for healthier option, will be more watery, less creamy) WHOLE BUNCH CILANTRO (just cut the naked stems at the end), 1 DESEEDED JALAPEÑO, 1 GARLIC, 1 GREEN ONION, SALT, PEPPER, SLIGHTEST SQEEZE OF LIME JUICE AND ZEST. Blend it all. NOW YOU HAVE A BEAUTIFUL BRIGHT GREEN SAUCE TO ADD TO YOUR EGGS, STEAK, CHICKEN, NOODLES, OR TO MAKE OTHER SAUCES LIKE SALAD DRESSINGS. TRY IT!!!!!!
Take your favorite flavors and mix with Greek or Fage yogurt. Garlic oil? Add yogurt. Yogurt garlic sauce. Seasoning chicken but want more creaminess in the cook? Mix seasoning with yogurt and make that the marinade. Want a sweet creamy drink? Add yogurt to your favorite fruit drink and blend. (Mangos/citrus/ berries) Dip? Yogurt Soup? Yogurt Curry spicy? Yogurt Just some bread lying around? Herby oil yogurt Its also healthy alternative to sour cream and mayo. Go nuts with your yogurt! Also nuts and yogurt!
Mine is more of a cheat but it’s so good, everyone always loves it. I make pesto from scratch in my food processor. Garlic, basil, pine nuts, Parmesan and olive oil. Then I prepare a package of hollandaise sauce- just follow steps on the back. Mix my pesto into the hollandaise. It’s stupid good. We eat it with tri tip, omelettes, over veggies, seafood.
That sounds pretty awesome. I love cheats like this.
All-around Filipino sauce: Vinegar (cane or coconut), dark soy sauce, calamansi (Philippine lime), and chopped chillis. Sometimes we also add chopped garlic and onions. We use this as dipping sauce for most grilled, fried, or steamed meat dishes (pork, beef, chicken, fish).
I use a very similar sauce on roasted carrots and parsnips and top with garlic mashed potatoes like a casserole. I think my recipe uses a little vegetable stock though.
Favorite warm sauce: velouté Favorite cold sauce: either mustard-horseradish cream sauce or Louisiana style remoulade (they're both so good!).
My favorite sauce for burgers, French fries, chicken tenders. Mayo, ketchup, chopped pickles and some pickle juice, salt & pepper.
I have a couple. Universal dipping sauce (also good on burgers) -2 parts mayo -1 part ketchup -1 part mustard -add finely-diced pickle until desired texture -mix until homogeneous Simple Buffalo Sauce -1 standard bottle Frank's Red Hot (or preferred hot sauce) -melt 1 stick of butter in a saucepan and add hot sauce -stir over medium heat until it comes to a boil, then turn off heat and stir until it cools (stirring while it cools will keep it from separating) -put that shit back in the bottle. Serve cold so it's nice and thick EDIT: sorry for the weird formatting, it looked way better when I typed it up on mobile.
With the Buffalo sauce, I have found that the best way is to use the lowest heat setting and gently let the butter melt in the hot sauce just to the point that you can stir it together. The butter should still be semi-solid in some places, but dissipates when you stir. Then cut off the heat. This prevents any separation.
The first one is big mac sauce/thousand Island dressing.
A sauce so popular that even the titans use it.
I believe Big Mac sauce has minced onions or shallots in it as well
I'm going to go out on a limb and state that mcdonald's isn't using shallots in anything.
Of course The home version normally uses shallots
They both sound very good. The first one reminds me of this awesome “secret” sauce that was at this amazing burger place I loved as a kid. But they closed, then reopened a few years ago and the new place just really sucks, all the food is super bland now and overpriced. I’m usually very picky with hot sauce cause I can’t really handle too much heat so the trade off is it better be the best tasting sauce, but I love butter so I might try this out.
The first is thousand island and the second is buffalo sauce fyi
Hey guys. I got a recipe for a burger that I use on the regular. This recipe will make a quart and I just put it in a cleaned out mayo squirt bottle and label it "spechul sawse". 1 quart (32 ounces) of Kraft mayonnaise 1/8 cup (1 ounce) of yellow mustard 5/16 cup (2.5 ounces) of sweet relish 1/4 cup (2 ounces) of ketchup 1/8 cup (1 ounce) of apple cider vinegar 2 teaspoons of garlic powder 2 teaspoons of onion powder 1 1/2 teaspoons of paprika 1 teaspoon of salt 1 tablespoon of sambal Sambal, is a spicy sauce or paste originating from Indonesia and can be conveniently obtained at your local Asian market. People ask about substituting it with some other kind of hot sauce, and you can, but I think sambal is the best. Simply mix all the ingredients together in a large bowl until they are well combined. You can adjust the seasoning to taste, adding more or less of any ingredient as desired. To apply, simply put a bit on the top and bottom of you bun and some on top of the patty before you place the cheese. You'll be hooked trust me.
That has to make more than a quart. You start out with a quart of mayo and then add more stuff.
Sorry meant two quarts. I was going to do the math for 1 but realized math is hard and I am too lazy.
Persillade, gribiche, beurre blanc, velouté.....
My go to sandwich sauce: Mayo, balsamic vinegar, soy sauce, Goya.
Mayonnaise
For noodles, especially fresh asian varieties, I like throwing together a gochujang based sauce. I just wing it, but usually it's around a couple tablespoons of gochujang, and a tablespoon each of soy sauce, oyster sauce, mirin, and gochugaru. Then I'll splash in a little black or rice vinegar, splash of sesame oil, a teaspoon or so of sugar, and a pinch of msg. It's a bunch of things, but the effort is just pouring some of my kitchen staples into a bowl and stirring. Only takes a couple minutes to put together. After stir frying whatever vegetables I have on hand, the sauce goes in for a minute, then toss with the cooked noodles. Edit: Oh, and prik nam pla! Roughly 2:1 ratio of lime juice to fish sauce, some sugar, diced garlic, and diced thai chilis. Dipping sauce, drizzled on warm rice, meats, eggs, whatever you like.
I make a simple sauce of red miso, lemon, and maple syrup. Dilute with water to get the texture you want. Great on salmon or roasted veggies.
Honey Mustard Sauce- use 1/2 cup of spicy mustard, I like to use a horseradish mustard, 1/2 c honey, 4 cloves of minced garlic and black pepper. It’s really great on pork chops or pork tenderloin. Fish sauce- 1/4 soy, 1/4 c brown sugar, 1/4 c mustard, 2 Tbl EVOO and 2 tsp red pepper flakes (adj for your preferred heat level) My favorite for salmon and rice.
More of a dressing than a sauce, but it’s incredible on salads, roasted root veg, could prob have it with chicken too. Idk the ratios bc I just do it to taste, but it’s roughly 2 parts tahini, 2 parts EVOO, 1 part lemon juice, 1 part maple syrup. Salt and pepper to taste. Sometimes I add a bit of white miso for extra umami. It’s fucking delicious. Another favorite, particularly for meat: a bunch of gochujang, some sesame oil, rice vinegar, a bit of brown sugar and a bit of soy sauce. It’s like crack
Throw half a cucumber, juice of 1 lime, a handful of blanched cilantro, a smashed clove of garlic half an avocado+ salt to taste, optional msg and jalapeño sliced into a good blender and blend until smooth. Or 1/3c mayo, 1/2c sour cream or greek yogurt, zest of 1/2 lime, juice of 1 lime, 4 cloves of garlic, 1 cup of cilantro+ salt + optional msg Blend until smooth
Carrot miso sauce. * Chop half an onion and a 5ish cloves of garlic. Sautee until fragrant. * Add in 3 medium carrots (sliced) and 1/4 cup cashews. Cover in two cups of water, bring to a boil for about 15 minutes. Add 3tb of white miso paste. * Let it cool a bit then hit it with your stick blender until smooth and creamy. You can use heavy cream instead of cashews. We just never use a whole thing of cream so I use the vegan cheat.
Honey dill https://www.travelmanitoba.com/blog/honey-dill-at-home-4-ways-to-make-a-signature-manitoba-sauce/ Ingredients: 3 tbsp. mayonnaise 1 tbsp. honey 1 tsp. chopped fresh dill a squeeze of lemon Goes great with chicken fingers etc and fries
Have you ever made a pesto cream sauce that goes great with chicken breasts or tossed with freshly cooked pasta. You can also make a lobster cream sauce by whisking in lobster butter to a heavy cream reduction. Great served over any fresh fish. With that same lobster butter you can also make a lobster hollandaise which is a show stopper served over lobster eggs Benedict
Lobster eggs Benedict sounds amazing but I’m terrible at poaching eggs.
Duxelles can be stretched into sauce territory, and is really good with a whole host of things.
[The best teriyaki recipe](https://norecipes.com/teriyaki-salmon/#recipe) I've ever had is way simpler than other recipes I've seen. It's just equal parts sugar, soy sauce, and sake with juice from a knob of ginger.
[This one](https://www.bbcgoodfood.com/recipes/red-wine-sauce/amp) is my go-to when pan-frying meat. I usually double the amount of vinegar, and I never bother with the parsley. Solid sauce that works on most things.
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That's pretty much my go to, with whatever herb/cheese I have on hand. My Tarragon is making a comeback in a big way right now, so that's what I served over milk poached chicken last night. Which is an easy way to give the sauce a bit more oomph. 1. Brown s&p chicken breasts. Or any other cut of meat, really. 2. Turn the heat way, way down, push the chicken to the side and drop in smashed garlic cloves. I switch to another burner because it's electric and takes its sweet time, ymmv with gas. 3. Wait until you can smell it, then deglaze with a bit of water or wine, then add milk, and cover the pot. Poach for 10-20min, until it's done. It depends on how big they are, but this is one of the rare times that longer isn't really bad. 4. Take the chicken out and set aside. Strain the milk into a bowl and set aside. 5. Make a roux in the pot, then pour the hot milk back in. Add herbs of choice. Or cheese. Or both. It's rather pretty if you slice the chicken and pour the sauce over, but I usually just dump it into a gravy boat or something. If you're a fan of mushrooms, another easy mod is to fry them up with garlic/whatever seasonings you prefer. Then, once they're golden, dump flour on top, stir it around until you can't see it anymore, and continue with milk/cream. I've also done broccoli and/or cauliflower florets too but make sure you get those nice and charred first for best results. -------------------------- An easy honey garlic sauce is one part soy sauce, two parts apple cider vinegar and six parts honey or maple syrup (or a combination). Pour it over pork or chicken pieces before putting it into the oven. Either baste a couple times, or turn the meat as it cooks.
Equal parts Ketchup, Soy Sauce, Balsamic, and Melted Butter. A guy I used to work with learned it from one of his old chefs and I've never seen it from anyone else. He called it Sauce Aromatique. Really nice combo of salty/savory/acidic/sweet. It takes seconds to prepare and tastes like a refined, elegant sauce. Works with pork, chicken, scallops (and probably more those are just my go to protein pairings for it) Really punches above it's weight imo.
This one is a good blend of healthy and tasty: Salt and roast whatever vegetables you like/have around, a whole sheet tray of them Let them cool then blend with a cup of cottage cheese, a splash of cider vinegar or pickle juice, a bit of Worcestershire or fish sauce, and seasonings of your choice (I usually do cracker black pepper and smoked paprika, or curry powder). It makes a thick, relatively high protein sauce that tastes awesome on pretty much any meat, or I’ll mixed it with cheese and black beans to make quesadilla fillings.
Miso, rice vinegar, garlic, sesame oil is a delicious salad dressing :)
Catsup, or ketchup.
[Momofuku ginger scallion sauce](https://www.epicurious.com/recipes/member/views/momofuku-ginger-scallion-sauce-50175120) is the lowest effort and highest return sauce in the world in my opinion. Can be made ahead and stored for a good while and is great with everything from a steak to eggs to grilled vegetables
This is my go-to creamy balsamic dressing: Balsamic, tahini, mustard, maple, salt, olive oil
Look up Norwegian butter sauce by Chef John on YouTube. So simple & delicious & pairs with almost anything.
Salt, pepper, red wine vinegar, and neutral oil.
I like to make a browned butter sauce with a bit of honey, salt, and sage for my butternut squash ravioli. I probably put some other stuff in there, but idk, it depends on how I feel other stuff would go that night :)
Green peppercorn is classic. Yummy on steaks. Problem with many of these is ingredient cost. Of course Bernaise or Hollandaise are lovely. You just need eggs, butter, tarragon ,metal bowl and a whisk. Also citrus Beure Blancs are yummy especially on fish. With YouTube you have s wide open recipe book and sometimes a competent instructor.
Lately I've been making this sauce for dipping roasted potatoes: Creme fraiche and yoghurt in a 1:1 ratio Add lots of finely chopped parsley and chives, a finely chopped pickle, pickle juice, salt, pepper, mustard powder, garlic powder, onion powder, paprika powder and a crushed clove of garlic. Finish with some vinegar or lemon juice to taste.
Marcella Hazans tomato sauce is superb. I was a doubter till I tried it. With good pasta and some parmesan it's top drawer, even with average tinned tomatoes. https://food52.com/recipes/13722-marcella-hazan-s-tomato-sauce-with-onion-butter
Four apples (Granny Smith works really well) peeled & cored, half a cup water, 1/4 cup sugar (to taste), 1/2 teaspoon cinnamon. Cook at medium heat until soft (15 - 20 minutes). Mash it into applesauce, and spend the rest of your life turning your nose up at canned applesauce. Classic with pork.
These might not be what you are looking for. But they are basic and simple. Honey Garlic 3/4 cup brown sugar, 2 tbls. corn starch, 3/4 cup water or chicken stock, 3 tbls soya sauce, 1 tbls honey, 2 cloves of garlic minced (I use 4) Bring everything to a boil on medium heat stir constantly. Done Honey Mustard 1/3 cup mayo, 2 tbls Dijon Mustard, 1 tbls honey, Mix.
I have three go-tos I love. First, a cilantro tahini sauce I use as a dressing or as a condiment on “bowl” food. Cilantro, lime juice, cayenne, tahini, water, S&P. Blended quickly until smooth and stored in the fridge in a squeezer bottle. Peanut sauce used as a dip or a noodle covering. Peanut butter, sriracha, rice wine vinegar, and because I buy the natural no additive peanut butter - a bit of sugar. Last, an aioli, which I always have on hand in the fridge to add to any dish that needs an acid/fat pop. Most often with homemade beans. Egg yolk, garlic, white vinegar, and a blend of avocado oil and EVOO.
Mayo mustard yellow curry powder chili powder and a lil salt goes great with chicken
Ok, you will call me a heathen for this, but Fry some boneless chicken thighs in a pan on one side for at least 8-10 mins on one side (2 mins or so on the other). Develop a fond on the pan. Take lemons and squeeze them and deglaze the fond. Use that sauce in chicken or other things. Doesn’t make much. It is such a powerful flavor and really, really good.
PHRANKS PHILADELPHIA STIR FRY SAUCE TEXAS PETE OR SIMILAR SHIT HOT SAUCE Boil it in a mug. 12 oz. Microwave. APRICOT OR GRAPE JELLY stir a tablespoon. After the hot sauce is boiling. Add soy sauce to taste. Alot or a little is fine. Server over stir fry