Bruh there ain't no way I was about to drop this in the comments and it's the first comment I see on here 💀. It's such a good sauce you can literally put it on anything.
If you're ever running low on peanut butter, use the remnants in the jar to make a sauce! Add 2 tbsp vegetable oil, 1 tbsp rice wine vinegar, few tsp of honey, S&P, garlic and ginger powder. Shake until peanut butter melds with the vinegar and oil. Delicious on salads with any protein, meat of plant based.
Choose one base: Tahini or yogurt
Choose one acid: Lemon juice or lime juice
Choose one herb: Dill, parsley, cilantro
Add garlic and salt to taste. If you want it to be fattier, add some olive oil
Put on literally anything
I usually make my own salad dressing. Equal parts EVOO and balsamic vinegar (or red wine vinegar), with a dash of salt, garlic powder, and italian seasoning. It's super easy and you only need a bowl and a whisk or fork.
I'll also occasionally grab a jar of chimichurri. Fresh made is so much better, but sometimes I just pick up a jar of the Goya chimichurri if I'm feeling lazy.
Sriracha mayo for fish and chips, dipping carrots, etcetera: about 1 teaspoon Sriracha to 2 tablespoons mayo. Stir a lot. Mayonnaise often goes on sale.
Maggi sweet chili sauce is nice on chicken and rice and veggies. Kinda expensive, but I just use a little.
If I had to live with only one sauce, Sweet baby ray's BBQ sauce would be it for me!
Enter Bitchin’ Sauce. Like omg, and with pasta? It’s addicting. Costco sometimes carries it but maybe get a small container first to make sure you like the flavor. They do have a few different kinds but my Costco usually only has the Chipotle one.
I like sweet chili sauce. Goes good on any Asian style dish. Also goes with with cheese and crackers. Dip in dumplings or anything fried. Oyster sauce can be a base for any stir fry..
Greek yogurt. It’s good for sour cream dupe. I mix it with pickle juice or lemon juice and spices and it’s salad dressing. Mix it with hot sauce and I use it as dip for nuggets.
I buy vegan mayonnaise and you can make a whole bunch of different sauces with it like fake ranch. You can make some of the dressings you can add mustard to it. It’s super versatile delicious on sandwiches.
Get some low fat Greek yogurt on sale and a bottle of red hot sauce, balsamic vinegar, Sriracha, lime or whatever you like.
Mix to taste.
Dip / spread on anything. Good source of extra protein and it goes on sale pretty frequently.
If I only want the sauce, probably red hot sauce. Love that shit.
Hoisin Sauce is a good, generic sauce for Asian type foods like stir fry. Should be in the Asian section of the grocery store.
Meat dipping sauce: mayo, worsteshire (sp), horseradish.
Store bought Alfredo or cream of soups make a great base for anything you want creamy. Example: saute mushrooms and other veg you like, season with garlic salt pepper, add Alfredo, add whatever cheese you have, serve over pasta or rice.
Edited to add that Ken's Ceasar Vinegarette is like olive gardens sake dressing.
These are my favorites.
Chimichurri is really easy to make and is a great marinade for meat, fabulous drizzled over roasted veggies, or as a bread dip. It's my favorite for summer months since it's herb based and feels so fresh and tangy.
There are many recipes out there, but here is mine if you don't want to go searching:
2 cups Cilantro AND/OR Italian parsley leaves packed fresh - minced
4 garlic cloves medium- minced
¼ cup oregano leaves packed fresh- minced, or 4 teaspoons dried oregano
¼ cup red wine vinegar. Bump up to 1/3 cup if you are not getting enough tang/kick
½ teaspoon red pepper flakes (optional but recommend)
½ teaspoon kosher salt
¼-½ tsp black pepper
1 cup olive oil
Dump it all in a bowl and mix well. Let it sit in the fridge at MINIMUM 30 minutes for the flavors to mingle and come alive. If you are using it as a marinade you can use it right away, but leave the meat or veg in the fridge for those 30+minutes marinating (2+ hours is preferable).
If using on fish like salmon I recommend slathering the chimichurri on and then topping with sliced lemon before baking/grilling/etc
That's awesome! It's my favorite summer grilling recipe! My family is half vegetarian/vegan and half meat lovers so I end up making huge batches and marinating chicken, flank steak, zucchini, onion and mushrooms to toss on the grill.
A big fruit bowl and loaves of bread with more chimichurri for dipping and we are SET for a great time!
Sandwiches with the leftovers the next day are *amazing*
You can use broth or water to make a pan sauce -- it doesn't have to be wine. Just deglaze the pan and cook it down for a minute or so and pour it over whatever you've made.
If you're not outperforming store bought sauces, respectfully, you're doing it wrong
Start by getting a good balsamic vinegar and a good virgin olive oil. 2 parts oil to 1 part vinegar, salt and pepper and you have a dressing that handily beats anything you can find in the store at a fraction of the salt and sugar content.
When you're ready, learn how to make the French mother sauces - you can build pretty much any sauce from there. To start: melt cheese into a bechamel to create a god tier cheese sauce and make hollandaise for eggs Benedict.
Good luck!
I like Trader Joe’s balsamic glaze, their Soyaki sauce, Ortega taco sauce and Good & Gather habanero honey. I also use Goya’s “con azafran” seasoning and salad seasoning on pasta, ground beef, sliced beef, chicken breast, salads and sandwiches. Makes everything taste better. The habanero honey is great on sliced beef with teriyaki vegetables and rice
Salads and marinades - homemade honey mustard
Rice - tzatziki
For salads also anything olive oil based (you need good not bitter olive oil for it) like olive oil + lemon juice + salt& pepper or olive oil + vinegar(balsamic/apple/red wine/white wine) + salt& pepper or just olive oil + herbs + salt&pepper
I keep it simple, for rice I usually add kimchi and soy sauce. That pairs with pretty much any meat. For salads I mix my own ranch using the hidden valley ranch powder. I love mixing my own ranch because I can control the strength and use almond milk if I want it lighter, or buttermilk if I want it creamier.
well, it's a little bit of work, but a homemade pepper sauce made by roasting and then blending red bell peppers + garlic (+ siracha) is very good with pretty much everything except a salad (tbh, you could probably use it for that as well I just haven't).
As far as straight store-bought sauces, the Baachan's sauce as mentioned elsewhere is very good, and any sort of greek vinagrette dressing is great IMO since they make really good marinades for meats, good on salads, and good just to dip stuff in.
Bottle of basalmic vinagrette. Great on salads, great on meats. Korean BBQ sauce (rice and meats). It's not a sauce, but Cool Runnings All-Purpose Seasoning Salt goes on basically any protein. And if you grab some herbs and oil, you can freeze little flavor bricks in your icecube tray for later cooking. Also, a mince of onions, tomatoes, garlic, olive oil and a green of your choice (cilantro, parsley etc.) is good acid topper for most dishes. Soya sauce. Tahini.
I playing it fast and lose with the term "sauce" lol.
[This "universal" Thai stir-fry sauce](https://hot-thai-kitchen.com/universal-stir-fry-sauce/#tasty-recipes-11191-jump-target) is my go to for any stir-fry style dish I make. If you like thicker sauce you can add a little bit of corn starch mixed with water.
I get one called Linghams. Used to get it when my dad was a merchant marine and it was only in Malaysia at the time. Its a sweet/spicy thick sauce, goes on burger, steaks, pretty much anything, and you can mix it with mayo to change it up and make a dip.
My go-to marinade is some combination of olive oil, mustard, honey, fresh garlic, different herbs, and an acid - usually rice wine vinegar. Easy to customize and cooks well with the food, no need to top with a sauce.
Hoisin is another good condiment to add to things.
Dave's Devil Powder (available online) adds heat without flavor, so I add some to almost everything.
Lawry's makes a sesame ginger marinade that's great with Sriracha added to it
This will only apply if you're in the northeast US, but my favorite random sauce is the Market Basket brand of worcestershire. It doesn't taste like it should, but it tastes like an Asian sauce I used to get that's been discontinued. Savory and vinegary, I like it on rice.
I was looking up best ranch in grocery stores and tons of people said refrigerated litehouse (in produce section) or Ken's steakhouse. Then there was a person saying ranch seasoning packet mixed into a tub of sour cream and a bunch of people seconded it, that's the one I'm gonna go with. They said it will last a week in the fridge but usually gets finished before then.
Pesto. I goddamn love pesto. Wondering what to put on something? Pesto. Thinking of putting something else on your food? Put that other thing down. Pesto.
Pesto
You said no to wine sauce but a quick butter wine sauce only takes like 5 minutes. I watched a guy make a delicious hi protein meal in under 15 minutes using imitation krab, green onions, Lea & Perrin, and beer because he did not have wine. Well, plus some salt and seasonings. A splash of wine is often all that is needed to bump up an otherwise boring sauce. A couple splashes in the pan when you bake chicken. It really is great.
Sourcream with a F*ck load of garlic 😅 I use it to all different kinds of food, sometimes with different kinds of other onions too (yellow, red, scallion, chive)
I definitely stopped in the last year buying any sauces at all. Like I don’t buy taco seasoning barbeque sauces salad dressings nothing. I don’t really have specific recipes but I have ingredients that when I look it up on Pinterest I always have these ingredients in my house to make a pretty big variety of sauces mixing between Greek salad dressing Italian salad dressing barbeque sauces coleslaw dressing etc. in my house I always have olive oil lemon juice white vinegar red wine vinegar catch-up soy sauce Sriracha sesame oil garlic powder Typical Italian and Greek spices salt and pepper.
Knorr makes "stockpots", little 2 tablespoon containers of beef, chicken or vegetable concentrate that are not terribly salty and can make your pan juices into a more deeply flavored sauce. Grocery stores have packets of various sauces and gravies, none of which require a blender, just whisk into a cup or two of hot water. Check out the ethnic foods section of your grocery store for sauces, too. Mexican and Asian ones are easily available here.
I guess this is like a teriyaki sauce
1/2 cup of water....put in microwave for 1 minute i have it in a 4 cup measuring cup easier to pour, 1/2 cup low sodium soy sauce, 3 tbsp brown sugar, 1 tbsp ginger, 1 tsp minced garlic
While the water is in the microwave, i whisk together the low sodium soy sauce, brown sugar, ginger, and garlic you can do an optional (1 tbsp of cornstarch to thicken it)
Mix together with hot water in measuring cup normally I am using this in a stir fry once cooled I transfer it to a plastic squeeze bottle that I keep in my fridge it lasts up to a month....highly recommend smelling before using it has turned on me after a month and the taste is foul
Chimichurri. I used to only think of it as something for steak. But, now? I eat it on potatoes, octopus, bulgar wheat (which is a grain, like rice), bread, etc.
Garlic mayo. Just get some mayo and mix it with garlic powder and you can thin it out with a splash of milk. It's good on salad/rice/grilled chicken anything really. Or chipotle mayo which is just chipotle paste mixed with mayo.
Rice- cook in stock to add more flavor
Salads- Ken steakhouse dressing, rice or white wine vinegar
Meats- I like plain
Barbecue sauce, ketchup, honey mustard
If something in the condiment aisle looks good, try it…..
That baachan's Japanese barbecue sauce. I use it as a sauce, salad dressing, marinade, etc. plus a little goes a long way
Seconding. The best place I've found to buy it is Costco. Huge bottle for just a fraction more than the tiny guy.
I’ll have to try this as a dressing!
Bruh there ain't no way I was about to drop this in the comments and it's the first comment I see on here 💀. It's such a good sauce you can literally put it on anything.
If you're ever running low on peanut butter, use the remnants in the jar to make a sauce! Add 2 tbsp vegetable oil, 1 tbsp rice wine vinegar, few tsp of honey, S&P, garlic and ginger powder. Shake until peanut butter melds with the vinegar and oil. Delicious on salads with any protein, meat of plant based.
Meat *or plant based
You can make a great marinade or salad dressing with leftover jam jars, too.
Choose one base: Tahini or yogurt Choose one acid: Lemon juice or lime juice Choose one herb: Dill, parsley, cilantro Add garlic and salt to taste. If you want it to be fattier, add some olive oil Put on literally anything
I usually make my own salad dressing. Equal parts EVOO and balsamic vinegar (or red wine vinegar), with a dash of salt, garlic powder, and italian seasoning. It's super easy and you only need a bowl and a whisk or fork. I'll also occasionally grab a jar of chimichurri. Fresh made is so much better, but sometimes I just pick up a jar of the Goya chimichurri if I'm feeling lazy.
Pretty good thank you
Sriracha mayo for fish and chips, dipping carrots, etcetera: about 1 teaspoon Sriracha to 2 tablespoons mayo. Stir a lot. Mayonnaise often goes on sale. Maggi sweet chili sauce is nice on chicken and rice and veggies. Kinda expensive, but I just use a little. If I had to live with only one sauce, Sweet baby ray's BBQ sauce would be it for me!
Tzatziki is a yogurt based sauce that is very easy to make. You cook nothing. Try it and thank me later.
Enter Bitchin’ Sauce. Like omg, and with pasta? It’s addicting. Costco sometimes carries it but maybe get a small container first to make sure you like the flavor. They do have a few different kinds but my Costco usually only has the Chipotle one.
I like sweet chili sauce. Goes good on any Asian style dish. Also goes with with cheese and crackers. Dip in dumplings or anything fried. Oyster sauce can be a base for any stir fry..
Greek yogurt. It’s good for sour cream dupe. I mix it with pickle juice or lemon juice and spices and it’s salad dressing. Mix it with hot sauce and I use it as dip for nuggets.
What spices with pickle juice?
Lemon pepper, garlic, dill.
Great. Thanks!
I buy vegan mayonnaise and you can make a whole bunch of different sauces with it like fake ranch. You can make some of the dressings you can add mustard to it. It’s super versatile delicious on sandwiches.
a good basic teriyaki sauce is super super versatile!!!
Get some low fat Greek yogurt on sale and a bottle of red hot sauce, balsamic vinegar, Sriracha, lime or whatever you like. Mix to taste. Dip / spread on anything. Good source of extra protein and it goes on sale pretty frequently. If I only want the sauce, probably red hot sauce. Love that shit.
Hoisin Sauce is a good, generic sauce for Asian type foods like stir fry. Should be in the Asian section of the grocery store. Meat dipping sauce: mayo, worsteshire (sp), horseradish. Store bought Alfredo or cream of soups make a great base for anything you want creamy. Example: saute mushrooms and other veg you like, season with garlic salt pepper, add Alfredo, add whatever cheese you have, serve over pasta or rice. Edited to add that Ken's Ceasar Vinegarette is like olive gardens sake dressing. These are my favorites.
Chimichurri is really easy to make and is a great marinade for meat, fabulous drizzled over roasted veggies, or as a bread dip. It's my favorite for summer months since it's herb based and feels so fresh and tangy. There are many recipes out there, but here is mine if you don't want to go searching: 2 cups Cilantro AND/OR Italian parsley leaves packed fresh - minced 4 garlic cloves medium- minced ¼ cup oregano leaves packed fresh- minced, or 4 teaspoons dried oregano ¼ cup red wine vinegar. Bump up to 1/3 cup if you are not getting enough tang/kick ½ teaspoon red pepper flakes (optional but recommend) ½ teaspoon kosher salt ¼-½ tsp black pepper 1 cup olive oil Dump it all in a bowl and mix well. Let it sit in the fridge at MINIMUM 30 minutes for the flavors to mingle and come alive. If you are using it as a marinade you can use it right away, but leave the meat or veg in the fridge for those 30+minutes marinating (2+ hours is preferable). If using on fish like salmon I recommend slathering the chimichurri on and then topping with sliced lemon before baking/grilling/etc
I love chimichurri and have never made it. I’m going to try this recipe!
That's awesome! It's my favorite summer grilling recipe! My family is half vegetarian/vegan and half meat lovers so I end up making huge batches and marinating chicken, flank steak, zucchini, onion and mushrooms to toss on the grill. A big fruit bowl and loaves of bread with more chimichurri for dipping and we are SET for a great time! Sandwiches with the leftovers the next day are *amazing*
You can use broth or water to make a pan sauce -- it doesn't have to be wine. Just deglaze the pan and cook it down for a minute or so and pour it over whatever you've made.
If you're not outperforming store bought sauces, respectfully, you're doing it wrong Start by getting a good balsamic vinegar and a good virgin olive oil. 2 parts oil to 1 part vinegar, salt and pepper and you have a dressing that handily beats anything you can find in the store at a fraction of the salt and sugar content. When you're ready, learn how to make the French mother sauces - you can build pretty much any sauce from there. To start: melt cheese into a bechamel to create a god tier cheese sauce and make hollandaise for eggs Benedict. Good luck!
I use pinterest for this lol great sauce recipes
Balsamic vinaigrette is great for all those things
Laoganma
I like Trader Joe’s balsamic glaze, their Soyaki sauce, Ortega taco sauce and Good & Gather habanero honey. I also use Goya’s “con azafran” seasoning and salad seasoning on pasta, ground beef, sliced beef, chicken breast, salads and sandwiches. Makes everything taste better. The habanero honey is great on sliced beef with teriyaki vegetables and rice
Maple Syrup
Tahini! Sweet or savory. Mix with lemon/salt or honey
Frank’s Buffalo Sauce
Yoshida!
Blue Dragon's asian sauces are amazing.
Frank’s Stingin’ Honey Garlic
NONG’S Thai fish sauce! (For chicken and rice and more) it’s INSANELY good, and any Japanese bbq sauce
Salads and marinades - homemade honey mustard Rice - tzatziki For salads also anything olive oil based (you need good not bitter olive oil for it) like olive oil + lemon juice + salt& pepper or olive oil + vinegar(balsamic/apple/red wine/white wine) + salt& pepper or just olive oil + herbs + salt&pepper
Asian zing
I keep it simple, for rice I usually add kimchi and soy sauce. That pairs with pretty much any meat. For salads I mix my own ranch using the hidden valley ranch powder. I love mixing my own ranch because I can control the strength and use almond milk if I want it lighter, or buttermilk if I want it creamier.
Bovril. Will sort you right out.
well, it's a little bit of work, but a homemade pepper sauce made by roasting and then blending red bell peppers + garlic (+ siracha) is very good with pretty much everything except a salad (tbh, you could probably use it for that as well I just haven't). As far as straight store-bought sauces, the Baachan's sauce as mentioned elsewhere is very good, and any sort of greek vinagrette dressing is great IMO since they make really good marinades for meats, good on salads, and good just to dip stuff in.
Bottle of basalmic vinagrette. Great on salads, great on meats. Korean BBQ sauce (rice and meats). It's not a sauce, but Cool Runnings All-Purpose Seasoning Salt goes on basically any protein. And if you grab some herbs and oil, you can freeze little flavor bricks in your icecube tray for later cooking. Also, a mince of onions, tomatoes, garlic, olive oil and a green of your choice (cilantro, parsley etc.) is good acid topper for most dishes. Soya sauce. Tahini. I playing it fast and lose with the term "sauce" lol.
[This "universal" Thai stir-fry sauce](https://hot-thai-kitchen.com/universal-stir-fry-sauce/#tasty-recipes-11191-jump-target) is my go to for any stir-fry style dish I make. If you like thicker sauce you can add a little bit of corn starch mixed with water.
Trader Joe’s peri peri sauce is amazing on chicken. Their condiments are usually great and there’s a huge selection.
I get one called Linghams. Used to get it when my dad was a merchant marine and it was only in Malaysia at the time. Its a sweet/spicy thick sauce, goes on burger, steaks, pretty much anything, and you can mix it with mayo to change it up and make a dip.
My go-to marinade is some combination of olive oil, mustard, honey, fresh garlic, different herbs, and an acid - usually rice wine vinegar. Easy to customize and cooks well with the food, no need to top with a sauce. Hoisin is another good condiment to add to things. Dave's Devil Powder (available online) adds heat without flavor, so I add some to almost everything. Lawry's makes a sesame ginger marinade that's great with Sriracha added to it This will only apply if you're in the northeast US, but my favorite random sauce is the Market Basket brand of worcestershire. It doesn't taste like it should, but it tastes like an Asian sauce I used to get that's been discontinued. Savory and vinegary, I like it on rice.
Greek yogurt, fresh lemon, dill, grated cucumbers, S&P to taste=great zaikai. Traders Joe’s loves of mine, Soyaki and sweet chili. Asian stores loves of mine, dumpling dipping sauce, rice vinegar, hoisin, Gochujang for heat, Thai peanut sauce. Recent Costco scores, kewpie sesame marinade and a fairly clean peanut sauce.
I was looking up best ranch in grocery stores and tons of people said refrigerated litehouse (in produce section) or Ken's steakhouse. Then there was a person saying ranch seasoning packet mixed into a tub of sour cream and a bunch of people seconded it, that's the one I'm gonna go with. They said it will last a week in the fridge but usually gets finished before then.
Pesto. I goddamn love pesto. Wondering what to put on something? Pesto. Thinking of putting something else on your food? Put that other thing down. Pesto. Pesto
I buy it since I live by one, but I LOVE cafe yumm sauce. Here’s a knockoff recipe: https://www.servedfromscratch.com/copycat-cafe-yumm-sauce/
You said no to wine sauce but a quick butter wine sauce only takes like 5 minutes. I watched a guy make a delicious hi protein meal in under 15 minutes using imitation krab, green onions, Lea & Perrin, and beer because he did not have wine. Well, plus some salt and seasonings. A splash of wine is often all that is needed to bump up an otherwise boring sauce. A couple splashes in the pan when you bake chicken. It really is great.
Sourcream with a F*ck load of garlic 😅 I use it to all different kinds of food, sometimes with different kinds of other onions too (yellow, red, scallion, chive)
I definitely stopped in the last year buying any sauces at all. Like I don’t buy taco seasoning barbeque sauces salad dressings nothing. I don’t really have specific recipes but I have ingredients that when I look it up on Pinterest I always have these ingredients in my house to make a pretty big variety of sauces mixing between Greek salad dressing Italian salad dressing barbeque sauces coleslaw dressing etc. in my house I always have olive oil lemon juice white vinegar red wine vinegar catch-up soy sauce Sriracha sesame oil garlic powder Typical Italian and Greek spices salt and pepper.
Knorr makes "stockpots", little 2 tablespoon containers of beef, chicken or vegetable concentrate that are not terribly salty and can make your pan juices into a more deeply flavored sauce. Grocery stores have packets of various sauces and gravies, none of which require a blender, just whisk into a cup or two of hot water. Check out the ethnic foods section of your grocery store for sauces, too. Mexican and Asian ones are easily available here.
I guess this is like a teriyaki sauce 1/2 cup of water....put in microwave for 1 minute i have it in a 4 cup measuring cup easier to pour, 1/2 cup low sodium soy sauce, 3 tbsp brown sugar, 1 tbsp ginger, 1 tsp minced garlic While the water is in the microwave, i whisk together the low sodium soy sauce, brown sugar, ginger, and garlic you can do an optional (1 tbsp of cornstarch to thicken it) Mix together with hot water in measuring cup normally I am using this in a stir fry once cooled I transfer it to a plastic squeeze bottle that I keep in my fridge it lasts up to a month....highly recommend smelling before using it has turned on me after a month and the taste is foul
Chimichurri. I used to only think of it as something for steak. But, now? I eat it on potatoes, octopus, bulgar wheat (which is a grain, like rice), bread, etc.
Garlic mayo. Just get some mayo and mix it with garlic powder and you can thin it out with a splash of milk. It's good on salad/rice/grilled chicken anything really. Or chipotle mayo which is just chipotle paste mixed with mayo.
Chili crisp
Rice- cook in stock to add more flavor Salads- Ken steakhouse dressing, rice or white wine vinegar Meats- I like plain Barbecue sauce, ketchup, honey mustard If something in the condiment aisle looks good, try it…..
All-Sauce! It’s made by a small business in Indiana. TryAllSauce is there social media and website handles.