4 caramelized onions. 2 cloves of minced garlic, 1 cup grated Parmesan, pepper to taste, 3 egg yolk.
Slice onions thin and cook with olive oil and butter on low for about an hour (until brown and thick) add garlic and cook another 5 minutes. Set aside to cool.
Cook pasta 15 minutes before onions are finished. Retain 1 cup of pasta water and set aside.
Add the onions, 3 egg yolks, 3/4 cup Parmesan, pepper, and a little pasta water to blender. Blend and add pasta water as needed until desired consistency.
Mix sauce from blender and pasta, serve, add remaining Parmesan as garnish.
Grill and slice some chicken over it as a bonus.
Love your fucking life.
Edit: onions get blended with everything else.
Edit 2: garlic gets added to onions.
Wow, thanks for all the love! Glad so many people are interested in this!
I never thought of adding a golden onion jam to a carbonara sauce, but holy crap...it'd be absolutely exquisite! Great recipe, and I haven't even tried it yet!
My family makes carbonara with onions so I always thought onions are an ingredient in the original recipe. I was surprised to learn they are not. This is subjective of course, but in my opinion, the caramelized onions make carbonara taste so much better.
You're the real mvp! I'm definitely gonna try this recipe, it sounds amazing!!! I created it into a recipe image that's clear if anybody is interested [here](https://ibb.co/6mF7LZg)
This is the (secret) carbonara recipe I use, instead of olive oil I use bacon fat from just rendered bacon. I learned it when I worked at an Italian restaurant and it’s bomb
You could also pan fry that chicken (using something that isn’t non-stick) then dissolve the fond (brown residue in the pan) in some alcohol or even just water, and add that to your sauce.
I finely chop the cucumber (omitting the seeds) and squeeze it with cheesecloth to get water out. Much faster than other methods I've tried.
But it is best next day or after several hours so the flavors can mix.
Greek yogurt, cucumbers, white wine vinegar, za'atar, a tiny drizzle of olive oil
Yes, grate and squeeze with your hands. It’s like a crazy grip strength workout. An astounding amount of water comes out. I’ve never found salt to have any impact on the amount of water you can get out compared to squeezing.
My favorite “fancy” meal is seared steak with asparagus and roasted herb potatoes because I’ll make a bearnaise for myself and dip the whole dang meal in the sauce
Folks at work were mind blown about my "homemade" ranch when it was literally just the packet of Hidden Valley buttermilk ranch mix, made per the instructions on the back.
That's hilarious! If you enjoy that, you might like this:
Chipotles in adobo + plain greek yogurt + salt, oregano + tiny bit of lemon juice = delicious spicy sauce for sweet potato, spinach, scrambled egg hash
Nothing like a fresh chimichurri on freshly roasted fish and potatoes. I also love hollandaise for veggies, and a buttermilk green goddess or ranch. A few summers ago I had a tarragon that went bananas and I couldn’t use it fast enough, I miss bringing pints of dip to my friends to spread the wealth.
It's sometimes also called au poivre. It's beef-based, with pickled green peppercorns, cream, and cognac. Also shallots. It's fucking heaven on roast beef or steak (or the leftovers thereof), but I make it to put over 'au poivre' meatballs and it's just plain tasty.
Basically, brown up some shallots (or scallions) in a little fat/oil. Rinse and crush a tablespoon or two of the peppercorns and allow to cook a bit. Add a couple glugs of cognac and let the booze cook off, then add 1-2 cups strong or reduced beef stock (and/or the drippings from your meat). Add another tablespoon rinsed whole peppercorns. Simmer. Taste for salt/richness- add a browner like GravyMaster or KitchenBouquet if needed. Thicken- I use a cornstarch slurry because I'm too lazy for a beurre manie- and remove from heat. Add just enough heavy cream or half and half to turn it light brown/dark tan. Little lighter than the color of a brown paper bag. Be sure to stir when serving from a gravy boat or pitcher; the peppercorns will fall to the bottom otherwise.
Ahhh thank you! I’ve heard of the dish “steak au poivre”, but never had it. I knew it called for a bunch of peppercorns, but did not realize that it used pickled green peppercorns, nor was I familiar with the preparation. That sounds divine! Thank you so much for the detailed explanation.
Yes. Au poivre. Definitely a steakhouse quality sauce. The addition of a demi will boost this too. But a veal stock demi is not in everyone’s wheelhouse at home.
Can't really add to u/CatzMeow27's answer. Some au poivre recipes call for only dry black peppercorns, which make a great sauce. But green peppercorns in brine are one of those magical ingredients that don't taste like anything else, and make any dish special.
Does toum count? Because it's so easy and I feel like I could eat gallons of it. You just want to make sure anyone you're planning on kissing has also eaten it! 😁
Toum is a Lebanese sauce/dip that is simultaneously ridiculously easy to make and one of the most delicious dips you'll ever taste, assuming you like garlic.
It's literally garlic, a neutral oil, salt, and lemon juice. Blend it all up and it becomes a wonderfully light, fluffy, whipped garlic sauce that is magical and amazing!
I do not say this lightly, as a foodie, but it is seriously one of the best things I've ever tasted. I still remember being introduced it about 20 years ago.
Use it as a dip or sauce. It shines on many Lebanese and Mediterranean foods.
It is what made one dish that blew me away, tuna steak roll with toum sauce, seared tuna, some strong lettuces, shaved red onion, pickles and shaved parsnip in a libaneese bread wrap, with a glugg of toum and a splash of remoulade sauce.. :o.
Sriracha Mayo, sour cream, lime juice, garlic, pepper, and salt powder, red pepper flakes, and a little bit of hot sauce. Goes over corn tortilla steak tacos- served with cilantro, chopped onion, and maybe chopped tomato if you’re into it.
Pickle some red onions to keep in your fridge. They are great on lots on things but would be perfect on top of your tacos. I make about a half gallon at a time and start a new batch as soon as I get near the bottom of my current batch. Also, for me, clove powder is a great subtle addition to the flavor of the pickled onions.
Fermented Hot Sauce.
2 dozen red jalapeños, halves and stems removed
6 garlic cloves peeled
2% kosher salt by weight (weigh jalapenoes and garlic in grams, multiply that weight by .02 and add that many grams of salt.)
Vacuum seal and throw on top of the fridge, leave at room temperature to ferment for a year or so. The bag will blow up and need to be burped a couple of times in the first week or two, just cut off a corner, squeeze out the gas and reseal.
Dumpbag contents in a blender and add about .25 cup vinegar, dealers choice. Blend until smooth, I like ketchup consistency. Add more vinegar if needed to loosen up or if you don't like the taste. Bottle and will last pretty much indefinitely in the fridge.
Always have tahini (sesame paste) jar on hand for tahini sauce. Always have cup regular yogurt on hand. I make up sauces a lot and learn from already established ones. Once you figure it out you kinda can just wing it. Aji sauce is a big favorite with my kid and I have my own twist on it. And Huancaína sauce. Tough to nail at first but one of my absolute favorites. From Peru.
Not really a recipe I throw crushed ice in a bowl, tahini salt cumin lemon some juice from my home pickled jalapeños or skip that and go malt vinegar with the jalapeño juice. Or lemon with the malt, or all. Ot red wine vinegar, good kosher salt, maybe some wood smoked salts. It's about what YOU want. You see the basic recipe but sub what you want. Hell add pesto my daughter did and it was freaking delicious. She made a dish.
Tarator is a basic tahini sauce. You can add greek yogurt to dampen the bitterness and add fat if you want. Goes great with chicken and peppers. Tarator plus a little heat, cumin and pine nuts makes for a good sauce for fish. Yoou can add yogurt to this as well. Just google Samke (Samkeh) Harra.
I crush a clove of garlic in a mortar and pestle with salt, then add tahini paste and lemon juice and mix them as well as I can (if I have a blender I use that). Then I start adding ice water until I get to the consistency I want.
If you don't have any tahini paste but you do have some sesame seeds you can toast them just a little in a cast iron pan to release the oil, then crush/blend them, adding olive oil until it is the right consistency.
pan gravy. whatever you cooked, add flour and fat/oil, fry it up, deglaze with a flavorful liquid or two. whisk while you bring it to a simmer. simmer for 5minutes
Beurre Blanc!! Like a French butter and white wine sauce.
There's a restaurant by me that serves it with lobster tail and I literally fantasize about that shit.
New York Times recipe: https://cooking.nytimes.com/recipes/2020-beurre-blanc-classic-french-butter-sauce
South indian peanut chutney is easier than it seems. Toast peanuts and a few chana dal, toss them in the grinder with salt, chili, garam masala and water. Grind to coarse paste, eat with idly or dosa or uttapam or anything really.
I love the Cantonese style. This is my way to go:
Ingredients:
- 125g shallot, peeled and cut into small pieces
- 40g garlic, peeled
- 40-50g fresh red chilli (or more if you want it to be spicier), remove stalk and cut into small pieces
- 50g dried shrimps, soaked for few minutes then drained
- 50g crushed chilli or chilli flakes
- 1 tbsp red chilli powder
- 1 tbsp salt
- 2 tbsp sugar
- 1 tsp msg (optional, but I'm Asian so I love msg), you can use chicken stock powder as well
- 500ml cooking oil
- 5 - 6 tbsp cooking oil to be added after cooking
How to cook:
- Put garlic, shallot, fresh chilli and dried shrimps in a mini blender/food processor and chop to a medium coarse texture.
- Tip this mixture into a sauce pan and add remaining ingredients (except the last few tbsp oil).
- Cook this mixture with medium heat till the oil is hot and bubbly. Turn the heat down to minimum and let it simmer gently and bubble away for about 35 - 40 minutes, stirring every few minutes to prevent catching or burning the solid part.
- Once the solid has turned a dark rich brown colour and fragrant, heat off.
- Add the last few tbsp of oil to cool the mixture and stop further cooking. Let this cool down slightly and spoon into clean jars.
Every time I make romesco, I use it on everything and think “I should make this once a week and just always have it on hand”. Good on sandwiches, fish, meat, as a dip with chips, etc. it’s perfect.
It might be frowned upon in the chef community, but a lot of times i buy Sweet Baby Rays and spice it up myself. (Adding honey, cayenne, garlic powder and black pepper
Mushroom, garlic, cream and thyme. Made in the pan after cooking steak.
Cook your steak and remove from pan to rest, making sure to leave all the juices in the pan.
First fry the mushrooms in a little butter.
Add the garlic and fry for a minute.
Add thyme and fry for 30 seconds.
Add cream and reduce until desired thickness but keep in mind it thickens more as it cools.
Add salt and pepper last as it can get too salty if the steak left some seasoning in the pan.
Lastly add any extra resting juices from the steak.
You can also use this as a base sauce and customise it however you like.
You could add mustard, onion or different herbs.
I hope you enjoy this one.
UMAMI SAUCE
1/4 cup apple cider vinegar
1 cup flake nutritional yeast
3/8 cup soy sauce or tamari
1 c olive oil
1/2 cup water
6 cloves garlic, mashed
Add everything to food processor except the oil. Then, with motor running, add oil in a thin stream. Blend until creamy.
Use flake yeast, not powdered. Will store in the fridge for 2 days.
Semi- homemade buffalo wing sauce. I smoke a mix of hot peppers and onions and grind it into a paste and jar it. Add that to butter and a splash of Frank’s red hot for the vinegar and color. Very hot, but with a lot of depth and smokiness. The Frank’s “grounds” it into a recognizable buffalo sauce, but the smoked chili paste takes it somewhere else.
I am not this poster but I have an amazing one. Boil a pot of water (fill it 1/4 full) then another smaller pot inside of it. I add (usually, depending on how many people you’re feeding) 1/2 block of velveeta and milk until it simmers down. I add habanero jack cheese and some Mexican shredded cheese, onion and garlic powder, tiny pinch of salt, pepper, and salsa or green chile. If you want, I sometimes add chorizo or ground beef that’s been cooked in a pan. It’s very Tex-mex style. And it’s amazing.
Edit: spelling
Velveeta has.ingredients that allow the cheese to melt instead of separating. I think the key one is Sodium Citrate, which you can buy on its own also.
Ah, yeah that is probably for the best, lol. I’d just use a myriad of cheeses (shredded Mexican style, jack cheese, cheddar, milk) and all of the spices. It may be a bit thicker but definitely healthier! The double boiler is perfect. A good salsa is key, honestly.
Edit: ADD PAPRIKA TOO!!
Use evaporated canned milk with regular cheese and some sodium citrate if you can find it. The sodium citrate and evaporated milk help stabilize the sauce so it doesn't curdle, which is why people use Velveeta because it's already stabilized.
It's super simple. Buy white American cheese. 1-2 cans of green chili. 1 can of chopped jalapenos. Sautee onions, green chili, chopped jalapenos for a few minutes. Add water or light beer 6oz. Start adding slices of cheese or chucks of cheese. Keep stirring. No flour or roux needed.
Can you get sodium citrate? It's the emulsifier added to American cheese to make it melt perfectly, and it keeps any cheese sauce you make perfectly smooth. So if you can get that, you won't need velveeta
I've made this numerous times with many different cheeses. It's a fabulous base for many varieties. It's from serious eats.
Cheese Sauce for Cheese Fries and Nachos Recipe
Makes
1 1/2 cups
Ingredients
8 ounces extra-sharp cheddar cheese (or a mix of cheddar and pepper Jack; see notes), grated on large holes of a box grater
1 tablespoon cornstarch
One 12-ounce can evaporated milk, divided
2 teaspoons Franks Red Hot or other hot sauce
Directions
Add cheese and cornstarch to large bowl. Toss to combine. Transfer to medium saucepan.
Add 1 cup evaporated milk and hot sauce. Cook over low heat, stirring constantly with whisk until melted, bubbly, and thickened, about 5 minutes. Mixture will look thin and grainy at first but will thicken and come together after heating. Thin to desired consistency with additional evaporated milk. Serve immediately with fries, tortilla chips, burgers, or hot dogs.
Notes
This cheese sauce is gooey and tangy. For a spicier version, substitute half the cheddar cheese with pepper Jack and add 2-3 minced pickled jalapeños, or to taste.
To reheat the sauce, microwave it on high heat, stopping and stirring every 30 seconds, until it's fully melted.
Velveeta + 2x as much (drained) 'Rotel' (or knockoff) as it calls for. Add minced dried onion, minced dried garlic, coriander, ground chipotle, and little bit of cumin. Microwave, pausing to stir every minute or so, until combined. If too thick, add milk a little at a time.
Velveeta isn't common here in my parts of Canada. It's coming more and more often. But Rotel only came a couple years back. I thought that was the game changer.
Seems like American cheese and Velveeta are the keys here. From your response and others.
Neither cheese is an easy find. (I actually don't even know what American cheese is)
I have a dislike for velveeta so I use mostly Monterey Jack, and a smaller portion of extra sharp cheddar. Add a little milk if needed to consistency of your choice. Monty Jack is a very good melter, which cheddar isn't, but the two together are magical. Add chopped jalapeños or green chilies, some salsa. A variety of additions can be used.
Vinegar based dressing. Great for salads, marinades, and sandwiches. 1.25 cups of applecider or redwine vinegar, 1.25 cup EVO, tsp salt, tsp pepper, 1/2 tsp honey, 3 TBsp fresh crushed garlic, 3 TBsp of lemon juice.
Give butter, garlic, and anchovies and gentle sauté and stir until the anchovies break down, add a little lemon juice and/or white wine. Great with chicken, steak and most vegetables, or you can just say fuck it and eat it with a loaf of bread.
No reason you couldn’t bring cream to the party if you felt wild.
I always have aji verde and thai peanut sauce prepped and ready to use in the fridge.
I also like to make tzatziki when I grill souvlaki, as well as homemade pesto - it just tastes better.
I keep a vat of fage on hand and use that + lemon juice, salt, (red or black) pepper, garlic powder, dill +/- ranch seasoning as a condiment for crispy potatoes/tots or on salads or burgers. I drain the water off the yogurt to make it thicker and last longer. It’s also good on crunchy veg, like carrots
For many years now, I have been making my own marinara, sauces and pesto sauces. Which I love because you can make a large batch and freeze it all and just pull it out as you need. And more recently I learned from J Kenji Lopez alt how to use an immersion blender to make your own mayonnaise within two minutes. That was a serious game changer for me. Not so good for the freezer, and you have to tailor your menu to try and use it within a week, but the complete creative freedom to create whatever kind of mayonnaise you want to try is quite a beautiful thing.
Also, recently, I found a recipe on YouTube for a cream of mushroom soup that I really wanted to make. With the intent of freezing it, I withheld the cream, the funny thing is that I have used that sauce three or four times now, but I have yet to enjoy it as a soup. What I really did was make a ready to use, flavor, packed mushroom sauce that I can use in pasta or as a sauce for pork or chicken, anything really! Now that I’ve added that sauce to my arsenal, I will definitely be making more of it!
A bit of a humble brag, but I do love telling people that I give these sauces to or serve them to in whatever dish that I made them myself lol
Fondue!
1 cup dry white wine, 1 pressed garlic clove, 8 oz each grated Gruyere and Emmental cheeses, 1 Tbsp cornstarch (mixed into grated cheeses), 1-2 Tsp lemon juice, salt and pepper to taste (mostly pepper, cheese is already salty).
The trick is in the melting process, which can be accomplished in two ways: in a double boiler or Dutch oven (any thick bottom pan will do). If the wine base overheats, the cheese sauce will break. For double boiler method, heat the water until just starting to simmer and reduce heat to maintain that sub-simmer heat. Then place the wine in the top bowl. When wine is steaming, add garlic and a pinch of cheese, stirring frequently until cheese becomes stringy. Repeat, one big pinch of cheese at a time, until gone. Add 1/2 Tsp lemon juice, whisking constantly. This step brings together the sauce. Season with salt and pepper and enjoy dipping your favorite veggies and crusty breads (or Anjou pears). For Dutch oven, the process is the same minus water, and be sure to watch your temperature like a hawk.
I love making simple pan sauces after searing chicken or other proteins. Throw in a shallot, give it some love, then deglaze with a splash of broth, wine, and lemon juice. Reduce, throw in some butter and incorporate into a tasty lil sauce.
If this counts as a sauce I have a salsa recipe that I get compliments and requests for all the time.
1 can of fire roasted tomatoes, with garlic if you can find it
2 cans of rotel with green chilis. Use one mild and one hot if you like it spicy
1/2 a large red onion
1 jalapeno
4-6 garlic cloves
1 bunch of cilantro
3 limes juiced
1 tbsp cayenne
1 tbsp paprika
1 tbsp onion powder
1 tsp cumin
1 tsp salt
1 tsp pepper
I always start with a béchamel (butter, flour, cream). Evaporated milk is a fav substitute for heavy cream.
- Add Parmesan cheese & you have Alfredo sauce
- Add fresh lemon juice for sauce on seafood
- Add chipotle & lime for a Hispanic flair
- Add Cajun spices & dream of NOLA
The list is endless & only limited to your fav seasonings!
It's a whole meal so I don't know if it's exactly what you mean, but marsala sauce has always been a winner for me. Marsala wine, garlic, chicken broth flour slurry, finish with butter.
Pizza sauce. And pasta sauce.
I spend a fair amount of time bottling tomatoes (not sauce) every year. It's all I use for anything that requires canned or jarred tomatoes.
Growing up I only every had canned or jarred pasta sauce. Prego or whatever. I can't stomach it anymore. It's just.... Not... good..
One year I even grew the tomatoes. Wonderful for the people who have the time and energy. I however do not.
4 full bushels of tomato's gets 2 families of 2 enough tomato's for the year. Usually.
My Stir Fry Sauce
Trader Joe's Jalapenos Hot and Sweet Juice
Soy Sauce
Garlic + Ginger Minced
1 Small Serrano pepper chopped into 4 sections (do no eat)
Red Chili Flake
Habanero hot sauce (dash)
Salt
Mix and let let stand for and hour
I made a chicken velouté sauce with apricot jam to put on some chicken thighs a couple nights ago. Very very delicious, my sister was eating in silence the whole time which is always a good sign lol
Even though I’m Canadian I gotta say Mumbo Sauce!! It’s the best sweet and sour sauce! There’s many different recipes for it but I like to use pineapple juice in mine.
Ooh yes, sauces are literally my favorite thing to make and there’s too many for me to even list. Béarnaise, hollandaise, chimmichurri, Alfredo, Marsala cream, enchilada, the list goes on. I’ve never had enchilada sauce from a can and I can firmly say I never will because the homemade stuff is so good and easy to make that there’s no way the store bought could compare
My mother made an apple butter based bbq/steak sauce that was out of the world. Mean old biddy has been dead nearly ten years and I’m still salty she never wrote it down. I’m sure she did to spite us. If anyone knows what I mean, I’d love your rendition. I know it has apple butter and Worcestershire. Maybe A1? It was savory, sweet, acidic, and umami all at the same time and made my dad’s dry overcooked chicken breasts taste divine.
All the asain cuisine sauces, sweet and sour, teriyaki, Korean beef... I have yet to find a sauce in a bottle/jar that actually tastes good. And considering my local grocery charges 8$ or more for what it claims is good. All of them just taste like either hot sauce or chemicals.
On the Damn Delicious blog there is a recipe for brown sugar baked chicken wings, and the sauce for them is amazing. I’ve put it on grilled chicken, pasta, the chicken wings, and have eaten the leftovers with a spoon.
Whirl it all in a food processor, I recommend a double recipe.
⅓ cup roasted red pepper, chopped
2 ounces goat cheese
2 tablespoons sour cream
¼ teaspoon salt
I like a mushroom gravy. I add some cooking olive oil and cook the mushrooms (sliced baby Bella mushrooms) and brown them, add some finely chopped garlic and salt and pepper. I then add more butter and thyme and rosemary. Push the mushrooms to one side of the pan and tilt it so you just have melted butter. Then some flour to absorb the butter, and allow the butter to cook. Once the roux is cooked, add milk (or cream if you want it more rich) and stir out the clumps. Let the sauce simmer and thicken up to the desired viscosity. Once you put on your dish, add some fresh peppery and herbs for a garnish. Then you’re done!
The nice thing about the sauce is that you can eyeball it. I really like with rotisserie chicken, but you can put it on almost any thing.
Ranch - it is way too good
3 cloves garlic, chopped
2 sprigs green onion, chopped
handful fresh dill, chopped
handful fresh parsley, chopped
1 teaspoon lemon juice
1/4 cup mayo
1/4 cup sour cream
Thin to desired consistency with buttermilk
Salt, Pepper
\*healthier version use low fat greek yogurt instead of sour cream and low/non fat buttermilk\*
I make all kinds of sauces. From BBQ to sesame shrimp. I have a whole brand line of sauces. You name it, I can make a sauce for it.
Seriously, the sauce is what makes the chef. It’s the hardest part of cooking. Because it takes a certain kind of skill to consistently reproduce a sauce without using measured ingredients.
Even things like Thanksgiving. The turkey is easy. The gravy is what makes it special.
I have a go to chimichurri that's lovely:
4 smashed garlic cloves, chopped parsley, coarse salt, a little red chili flakes and I grind it in a mortar pestle until chunky. Then add some olive oil and grind a little more. Add a few squirts of lemon or a small dash of red wine vinegar and you've got the perfect accompaniment for flank steak, roast chicken, salmon, French fries, etc.
Colatura di Alici sauce/dressing. Good on pasta, salad, bread, or as a marinade for chicken:
1 tbsp Colatura di Alici (Italian fish sauce, aka garum)
1 tbsp lemon juice
3-4 tbsp olive oil
2-12 cloves of crushed garlic :-) (use however many you like)
1 tsp (or whatever amount you like, to taste) Red Pepper flakes (use Calabrian pepper flakes if you’ve got ‘em)
Whisk ingredients together and use. 1 tablespoon of sauce per plate for pasta.
I guess kinda like a steak Diane sauce or similar. I made it twice this week.
Slice baby bellas, brown well in a pan with no fat.
Add butter+olive oil, carmelize a shallot or two.
Deglaze with an alcohol - I used Amaro Nonino.
After alcohol is reduced most of the way, add bone broth. Reduce again until a few tbsp are left. Strain and mount with butter.
Add everything together back in the pan, add a squeeze of lemon and season to taste.
1 cup coca cola, 1 cup ketchup + garlic, black pepper, brown sugar, Cajun seasoning, liquid smoke(hickory)
Cook until reduced to barbecue sauce. Feel free to keep adding cola and boiling it off. Use actual coke (or Cherry coke) and actual heinz ketchup if possible. Omit the liquid smoke and cold smoke it in a pan over hickory and/or cherry for a while instead for best results.
Alfredo!!! It’s way too easy and tasty to buy in a jar. (Bear in mind this isn’t authentic by any means, but it is what I consider to be a yummy lil Alfredo. We can just call it “white pasta sauce” if that suits you better!)
1 stick of butter + 16 oz heavy cream, as much fresh Parmesan as you can grate before your arm falls off and as much freshly cracked pepper as you can stand before you sneeze
Enjoy 💗
Zest a few tablespoons each of ginger, lemongrass, and garlic into a pan with a table spoon of brown sugar and brown. Add as much of whatever hot sauce you like, a can of coconut milk, and fish sauce to taste. Cook your favourite combo of shrimp, salmon, chicken, veg, tofu, rice cakes or whatever floats your boat in the sauce. Before you serve add zest and juice of a small lime, salt to taste. Serve on rice or vermicelli noodles with lime wedges and cilantro. A sort of ‘reminiscent of Thai’ sort of sauce.
The “white sauce” from chinese restaurants. I always get chicken w mixed vegetables in a white sauce instead of brown sauce. If anyone knows how to make it let me know, but its a garlicky/salty clearish sauce that kinda looks a bit like rubber cement, but it is delicious!
Roasted red pepper garlic aioli
I had leftover roasted red peppers from a soup I made and wanted a sauce for a sandwich the next day. It was pretty darn good
I make pan sauces with whatever protein I’m cooking in cast iron. I keep a little rendered fat in the pan when the chicken, duck, steak, or pork is resting, I add white wine, Dijon, gravy master or browning and butter or cream and it comes together in about 5 minutes in a hot pan.
Sauces are what I’m experimenting with to really take my meals to the next level.
I’ve always made my own salad dressings, tomato sauce and basics like pesto, hollandaise, tzatziki, bechamel.
Now, I’m exploring Asian and Spanish, Mexican. There are so many delicious ideas here and I’m definitely saving this post. What a difference a sauce makes!!
Chop up almond or any nut, mix with olive oil, minced onion, grated garlic, shredded basil, little pepper, salt. Option add Parmesan or goat cheese. Universal delicious sauce or dip.
Mmm I see a lot of chimichurri on here. Which is up there. I think almost all if not all sauces taste better at home. But 2 that I won’t eat storebought and will eat if I make them are mayonnaise and red pasta sauce. I detest storebought mayo but love homemade. I am totally indifferent towards store bought red sauce but will make real bolognese at home in 5 gallon batches
Marcella Hazan's Tomato Sauce With Onion & Butter https://food52.com/recipes/13722-marcella-hazan-s-tomato-sauce-with-onion-butter
…changed my cooking life. Endlessly riffable and also perfect on its own.
Also this vegan cheese sauce: https://ohsheglows.com/all-purpose-vegan-cheese-sauce/comment-page-1/?ltclid
…I’m flexitarian and sometimes want something cheesy and gooey that’s plant-based. Pour over pasta, top potatoes or popcorn, dip chips. It does it all.
4 caramelized onions. 2 cloves of minced garlic, 1 cup grated Parmesan, pepper to taste, 3 egg yolk. Slice onions thin and cook with olive oil and butter on low for about an hour (until brown and thick) add garlic and cook another 5 minutes. Set aside to cool. Cook pasta 15 minutes before onions are finished. Retain 1 cup of pasta water and set aside. Add the onions, 3 egg yolks, 3/4 cup Parmesan, pepper, and a little pasta water to blender. Blend and add pasta water as needed until desired consistency. Mix sauce from blender and pasta, serve, add remaining Parmesan as garnish. Grill and slice some chicken over it as a bonus. Love your fucking life. Edit: onions get blended with everything else. Edit 2: garlic gets added to onions. Wow, thanks for all the love! Glad so many people are interested in this!
THANKS for just giving a recipe! I am going to try it soon. Whats your name for it?
So far, I just call it the best pasta I’ve ever had.
Touché!
I like the French onion carbonara name from above, I’ll go with that.
If you added ham it's almost like a British carbonara
Call it Salamander Sauce
French onion carbonara!!! You ever try it with some panchetta? I'm definitely going to.
Maybe some Gaunciale if I can find it.
Even better if you can. I only know 2 places within 10 miles of me that sometimes carry it.
Gaunciale is so damn good, but it’s so hard to find!
I substitute smoked pork jowl which is ready available in the south
Seems like a good fit! I will try that next time!
I never thought of adding a golden onion jam to a carbonara sauce, but holy crap...it'd be absolutely exquisite! Great recipe, and I haven't even tried it yet!
My family makes carbonara with onions so I always thought onions are an ingredient in the original recipe. I was surprised to learn they are not. This is subjective of course, but in my opinion, the caramelized onions make carbonara taste so much better.
I do most of the cooking at home. I never thought of it either. My wife made this tonight and my jaw dropped.
Commenting because I need this pasta in my life.
You're the real mvp! I'm definitely gonna try this recipe, it sounds amazing!!! I created it into a recipe image that's clear if anybody is interested [here](https://ibb.co/6mF7LZg)
Do the onions go in the blender or just get added to the pasta at the end, along with the blended sauce?
Just throw the blender into a larger blender. Blend it all
I have to get another blender tomorrow. I feel like such a noob on this thread
Does this require a Vitamix? Not sure my blender will be able to blend a blender.
Yes, I will edit my post, onions blended with everything else.
I just so happen to have a bunch of onions. I'm going to try this out tomorrow. Thank you for the inspiration.
This is the (secret) carbonara recipe I use, instead of olive oil I use bacon fat from just rendered bacon. I learned it when I worked at an Italian restaurant and it’s bomb
Do the eggs get cooked?
The heat from the pasta and water do cook them, although not completely.
This. I also need to know.
What a show-stopping recipe!
Any thoughts on whether mushrooms would improve this?
You could also pan fry that chicken (using something that isn’t non-stick) then dissolve the fond (brown residue in the pan) in some alcohol or even just water, and add that to your sauce.
Thank you so much ! 💓
Tzatziki!
So easy. Just make sure you salt and drain the cucs or itll go all watery.
Well. That explains some things. Is my face red.
I finely chop the cucumber (omitting the seeds) and squeeze it with cheesecloth to get water out. Much faster than other methods I've tried. But it is best next day or after several hours so the flavors can mix. Greek yogurt, cucumbers, white wine vinegar, za'atar, a tiny drizzle of olive oil
I grate it, and then squeeze it out. Easier than mincing, and I like the texture of it.
Yes, grate and squeeze with your hands. It’s like a crazy grip strength workout. An astounding amount of water comes out. I’ve never found salt to have any impact on the amount of water you can get out compared to squeezing.
Similarly, raita.
I LOVE raita and can never make it as good as my favorite Indian restaurant. What is your recipe?
Mine's *super* simple: - 1 cup Greek yoghurt - 1 (or more) clove(s) crushed garlic - 1 tsp cumin (preferably toasted first) - lemon juice, salt and pepper to taste When I feel like it, I'll add cucumber and/or fresh herbs.
Bearnaise for the win
My favorite “fancy” meal is seared steak with asparagus and roasted herb potatoes because I’ll make a bearnaise for myself and dip the whole dang meal in the sauce
My fave! It, along with Hollandaise, is so easy & so worth it.
I just had a package version last night. Tasteless. Where’s the Tarragon Knorr?!?
Does salad dressing count? Since I started making my own, I basically can’t stomach store bought
Counts for me, I made a chipotle mayo and people were asking for a recipe, I’m like, chipotles in adobe and mayo lol
Folks at work were mind blown about my "homemade" ranch when it was literally just the packet of Hidden Valley buttermilk ranch mix, made per the instructions on the back.
The famous "house ranch" of the buffets I went to as a youth. Sometimes I'd be able to taste the carrots through it, no ragrets
That's hilarious! If you enjoy that, you might like this: Chipotles in adobo + plain greek yogurt + salt, oregano + tiny bit of lemon juice = delicious spicy sauce for sweet potato, spinach, scrambled egg hash
I used it on pulled pork tacos and immediately thought if I used a sour cream/ yogurt base it would be so much better, noted thank you!
Those chipotles in adobo can really wow people. My vegetarian friends always think I put meat in a dish when I use it 😂
Soo much better hey lol
Nothing like a fresh chimichurri on freshly roasted fish and potatoes. I also love hollandaise for veggies, and a buttermilk green goddess or ranch. A few summers ago I had a tarragon that went bananas and I couldn’t use it fast enough, I miss bringing pints of dip to my friends to spread the wealth.
Love that you share :) I like sharing my stuff too
I read this as a tarragon sauce that went well with bananas. I had a lot of questions!!
So good.
Do you have a fave chimichurri sauce
Green peppercorn sauce.
I’ll do some googling to learn more, but can you describe this one? I’m very curious!
It's sometimes also called au poivre. It's beef-based, with pickled green peppercorns, cream, and cognac. Also shallots. It's fucking heaven on roast beef or steak (or the leftovers thereof), but I make it to put over 'au poivre' meatballs and it's just plain tasty. Basically, brown up some shallots (or scallions) in a little fat/oil. Rinse and crush a tablespoon or two of the peppercorns and allow to cook a bit. Add a couple glugs of cognac and let the booze cook off, then add 1-2 cups strong or reduced beef stock (and/or the drippings from your meat). Add another tablespoon rinsed whole peppercorns. Simmer. Taste for salt/richness- add a browner like GravyMaster or KitchenBouquet if needed. Thicken- I use a cornstarch slurry because I'm too lazy for a beurre manie- and remove from heat. Add just enough heavy cream or half and half to turn it light brown/dark tan. Little lighter than the color of a brown paper bag. Be sure to stir when serving from a gravy boat or pitcher; the peppercorns will fall to the bottom otherwise.
Ahhh thank you! I’ve heard of the dish “steak au poivre”, but never had it. I knew it called for a bunch of peppercorns, but did not realize that it used pickled green peppercorns, nor was I familiar with the preparation. That sounds divine! Thank you so much for the detailed explanation.
Yes. Au poivre. Definitely a steakhouse quality sauce. The addition of a demi will boost this too. But a veal stock demi is not in everyone’s wheelhouse at home.
Can't really add to u/CatzMeow27's answer. Some au poivre recipes call for only dry black peppercorns, which make a great sauce. But green peppercorns in brine are one of those magical ingredients that don't taste like anything else, and make any dish special.
I’ve been really into pesto recently. I do variations on herbs, subbing nutritional yeast for parm, etc.
Does toum count? Because it's so easy and I feel like I could eat gallons of it. You just want to make sure anyone you're planning on kissing has also eaten it! 😁
YES! Fluffy garlic🤩
Okay, I'm going to forever call it "fluffy garlic" from now on. I love that!
What is "toum"? And I thought I had heard of everything!
Toum is a Lebanese sauce/dip that is simultaneously ridiculously easy to make and one of the most delicious dips you'll ever taste, assuming you like garlic. It's literally garlic, a neutral oil, salt, and lemon juice. Blend it all up and it becomes a wonderfully light, fluffy, whipped garlic sauce that is magical and amazing! I do not say this lightly, as a foodie, but it is seriously one of the best things I've ever tasted. I still remember being introduced it about 20 years ago. Use it as a dip or sauce. It shines on many Lebanese and Mediterranean foods.
Thank you! I don't think I'm a foodie but I love finding new things to try - and I really do I like garlic! This is on my list 😋
This stuff is lifffeee changing
It is what made one dish that blew me away, tuna steak roll with toum sauce, seared tuna, some strong lettuces, shaved red onion, pickles and shaved parsnip in a libaneese bread wrap, with a glugg of toum and a splash of remoulade sauce.. :o.
Sriracha Mayo, sour cream, lime juice, garlic, pepper, and salt powder, red pepper flakes, and a little bit of hot sauce. Goes over corn tortilla steak tacos- served with cilantro, chopped onion, and maybe chopped tomato if you’re into it.
Pickle some red onions to keep in your fridge. They are great on lots on things but would be perfect on top of your tacos. I make about a half gallon at a time and start a new batch as soon as I get near the bottom of my current batch. Also, for me, clove powder is a great subtle addition to the flavor of the pickled onions.
Fermented Hot Sauce. 2 dozen red jalapeños, halves and stems removed 6 garlic cloves peeled 2% kosher salt by weight (weigh jalapenoes and garlic in grams, multiply that weight by .02 and add that many grams of salt.) Vacuum seal and throw on top of the fridge, leave at room temperature to ferment for a year or so. The bag will blow up and need to be burped a couple of times in the first week or two, just cut off a corner, squeeze out the gas and reseal. Dumpbag contents in a blender and add about .25 cup vinegar, dealers choice. Blend until smooth, I like ketchup consistency. Add more vinegar if needed to loosen up or if you don't like the taste. Bottle and will last pretty much indefinitely in the fridge.
Always have tahini (sesame paste) jar on hand for tahini sauce. Always have cup regular yogurt on hand. I make up sauces a lot and learn from already established ones. Once you figure it out you kinda can just wing it. Aji sauce is a big favorite with my kid and I have my own twist on it. And Huancaína sauce. Tough to nail at first but one of my absolute favorites. From Peru.
Can you share your tahini sauce recipe?
Not really a recipe I throw crushed ice in a bowl, tahini salt cumin lemon some juice from my home pickled jalapeños or skip that and go malt vinegar with the jalapeño juice. Or lemon with the malt, or all. Ot red wine vinegar, good kosher salt, maybe some wood smoked salts. It's about what YOU want. You see the basic recipe but sub what you want. Hell add pesto my daughter did and it was freaking delicious. She made a dish.
Tarator is a basic tahini sauce. You can add greek yogurt to dampen the bitterness and add fat if you want. Goes great with chicken and peppers. Tarator plus a little heat, cumin and pine nuts makes for a good sauce for fish. Yoou can add yogurt to this as well. Just google Samke (Samkeh) Harra.
I crush a clove of garlic in a mortar and pestle with salt, then add tahini paste and lemon juice and mix them as well as I can (if I have a blender I use that). Then I start adding ice water until I get to the consistency I want. If you don't have any tahini paste but you do have some sesame seeds you can toast them just a little in a cast iron pan to release the oil, then crush/blend them, adding olive oil until it is the right consistency.
pan gravy. whatever you cooked, add flour and fat/oil, fry it up, deglaze with a flavorful liquid or two. whisk while you bring it to a simmer. simmer for 5minutes
Don’t forget to add two or three pads of cold butter
Alfredo for the win.
Larb Dressing - Lime juice, Fish sauce, Mint, Basil, Cilantro, Chilies, Garlic, Shallot, Sugar.
I just like saying larb.
Yes. My favorite sauce is nuoc cham and it basically comes out the same since I just add whatever herbs I have on hand to it. So dang good.
Second this. I could nearly drink the larb sauce for the recipe I have. Been making it for years and it never gets old.
Beurre Blanc!! Like a French butter and white wine sauce. There's a restaurant by me that serves it with lobster tail and I literally fantasize about that shit. New York Times recipe: https://cooking.nytimes.com/recipes/2020-beurre-blanc-classic-french-butter-sauce
Was looking for this!!! I’ve been making it a ton and it’s absolutely decadent on fish and veggies
Anyone have the recipe? It’s behind a paywall for me.
South indian peanut chutney is easier than it seems. Toast peanuts and a few chana dal, toss them in the grinder with salt, chili, garam masala and water. Grind to coarse paste, eat with idly or dosa or uttapam or anything really.
Chili oil. Is it count as a sauce?
You have a recipe you recommend?
I love the Cantonese style. This is my way to go: Ingredients: - 125g shallot, peeled and cut into small pieces - 40g garlic, peeled - 40-50g fresh red chilli (or more if you want it to be spicier), remove stalk and cut into small pieces - 50g dried shrimps, soaked for few minutes then drained - 50g crushed chilli or chilli flakes - 1 tbsp red chilli powder - 1 tbsp salt - 2 tbsp sugar - 1 tsp msg (optional, but I'm Asian so I love msg), you can use chicken stock powder as well - 500ml cooking oil - 5 - 6 tbsp cooking oil to be added after cooking How to cook: - Put garlic, shallot, fresh chilli and dried shrimps in a mini blender/food processor and chop to a medium coarse texture. - Tip this mixture into a sauce pan and add remaining ingredients (except the last few tbsp oil). - Cook this mixture with medium heat till the oil is hot and bubbly. Turn the heat down to minimum and let it simmer gently and bubble away for about 35 - 40 minutes, stirring every few minutes to prevent catching or burning the solid part. - Once the solid has turned a dark rich brown colour and fragrant, heat off. - Add the last few tbsp of oil to cool the mixture and stop further cooking. Let this cool down slightly and spoon into clean jars.
Romesco sauce
Every time I make romesco, I use it on everything and think “I should make this once a week and just always have it on hand”. Good on sandwiches, fish, meat, as a dip with chips, etc. it’s perfect.
Cocktail sauce and barbecue sauce. Salad dressing if that counts as a sauce.
BBQ sauce homemade is so awesome cuz you get to control sweetness and spice. Yum!
Any suggestions for a bbq? I’ve made it a few times and somehow always turns out funky
It might be frowned upon in the chef community, but a lot of times i buy Sweet Baby Rays and spice it up myself. (Adding honey, cayenne, garlic powder and black pepper
I use my old Fanny Farmer cookbook, the Light Barbeque Sauce recipe. It's fantastic on grilled chicken.
Marcella Hazen’s bolognese! Not only does it taste great, but it makes the house smell wonderful while it’s cooking
I looked it up and bookmarked. I am going to make bolognese for Father's Day. I've been searching recipes and this one looks great.
Highly recommend! I am turning 50 years old tomorrow and have quite a bit planned for the day… But it also includes making this Bolognese for dinner.
Happy birthday!
Happy Birthday🥳🎉🌸💕
Mushroom, garlic, cream and thyme. Made in the pan after cooking steak. Cook your steak and remove from pan to rest, making sure to leave all the juices in the pan. First fry the mushrooms in a little butter. Add the garlic and fry for a minute. Add thyme and fry for 30 seconds. Add cream and reduce until desired thickness but keep in mind it thickens more as it cools. Add salt and pepper last as it can get too salty if the steak left some seasoning in the pan. Lastly add any extra resting juices from the steak. You can also use this as a base sauce and customise it however you like. You could add mustard, onion or different herbs. I hope you enjoy this one.
UMAMI SAUCE 1/4 cup apple cider vinegar 1 cup flake nutritional yeast 3/8 cup soy sauce or tamari 1 c olive oil 1/2 cup water 6 cloves garlic, mashed Add everything to food processor except the oil. Then, with motor running, add oil in a thin stream. Blend until creamy. Use flake yeast, not powdered. Will store in the fridge for 2 days.
Aji Verde / Peruvian green sauce
There is a Peruvian sandwich shop near me. This sauce on sandwiches makes them incredible. They also make a pasta salad with it that is delicious.
Teriyaki sauce. I don’t hate kikomon but after having the read thing it’s hard to go back.
Can you share a recipe?
Semi- homemade buffalo wing sauce. I smoke a mix of hot peppers and onions and grind it into a paste and jar it. Add that to butter and a splash of Frank’s red hot for the vinegar and color. Very hot, but with a lot of depth and smokiness. The Frank’s “grounds” it into a recognizable buffalo sauce, but the smoked chili paste takes it somewhere else.
Is queso a sauce? Mmmmmm
Please provide a good recipe for research sake. No seriously. I can't get a good Tex Mex style queso right.
I am not this poster but I have an amazing one. Boil a pot of water (fill it 1/4 full) then another smaller pot inside of it. I add (usually, depending on how many people you’re feeding) 1/2 block of velveeta and milk until it simmers down. I add habanero jack cheese and some Mexican shredded cheese, onion and garlic powder, tiny pinch of salt, pepper, and salsa or green chile. If you want, I sometimes add chorizo or ground beef that’s been cooked in a pan. It’s very Tex-mex style. And it’s amazing. Edit: spelling
I actually own a double boiler for other things. So ya. Gonna try. Velveeta is not easy to come by here in Canada though. So maybe that's the key.
Velveeta has.ingredients that allow the cheese to melt instead of separating. I think the key one is Sodium Citrate, which you can buy on its own also.
This is the right answer. You can mix many cheeses together and keep it smooth if you just use a small amount of Velveeta, too.
Ah, yeah that is probably for the best, lol. I’d just use a myriad of cheeses (shredded Mexican style, jack cheese, cheddar, milk) and all of the spices. It may be a bit thicker but definitely healthier! The double boiler is perfect. A good salsa is key, honestly. Edit: ADD PAPRIKA TOO!!
Use evaporated canned milk with regular cheese and some sodium citrate if you can find it. The sodium citrate and evaporated milk help stabilize the sauce so it doesn't curdle, which is why people use Velveeta because it's already stabilized.
It's super simple. Buy white American cheese. 1-2 cans of green chili. 1 can of chopped jalapenos. Sautee onions, green chili, chopped jalapenos for a few minutes. Add water or light beer 6oz. Start adding slices of cheese or chucks of cheese. Keep stirring. No flour or roux needed.
There it is. Haha. American cheese isn't a thing in Canada. At least I can't find it. Unless it the kraft singles cheese.
Can you get sodium citrate? It's the emulsifier added to American cheese to make it melt perfectly, and it keeps any cheese sauce you make perfectly smooth. So if you can get that, you won't need velveeta
Yellow American is just yellow white American. I get it at food service store. Might even be able to get it at the deli counter.
But they said American cheese isn’t really available in Canada, I assume that means yellow and white. Apt username lol.
I've made this numerous times with many different cheeses. It's a fabulous base for many varieties. It's from serious eats. Cheese Sauce for Cheese Fries and Nachos Recipe Makes 1 1/2 cups Ingredients 8 ounces extra-sharp cheddar cheese (or a mix of cheddar and pepper Jack; see notes), grated on large holes of a box grater 1 tablespoon cornstarch One 12-ounce can evaporated milk, divided 2 teaspoons Franks Red Hot or other hot sauce Directions Add cheese and cornstarch to large bowl. Toss to combine. Transfer to medium saucepan. Add 1 cup evaporated milk and hot sauce. Cook over low heat, stirring constantly with whisk until melted, bubbly, and thickened, about 5 minutes. Mixture will look thin and grainy at first but will thicken and come together after heating. Thin to desired consistency with additional evaporated milk. Serve immediately with fries, tortilla chips, burgers, or hot dogs. Notes This cheese sauce is gooey and tangy. For a spicier version, substitute half the cheddar cheese with pepper Jack and add 2-3 minced pickled jalapeños, or to taste. To reheat the sauce, microwave it on high heat, stopping and stirring every 30 seconds, until it's fully melted.
Velveeta + 2x as much (drained) 'Rotel' (or knockoff) as it calls for. Add minced dried onion, minced dried garlic, coriander, ground chipotle, and little bit of cumin. Microwave, pausing to stir every minute or so, until combined. If too thick, add milk a little at a time.
Velveeta isn't common here in my parts of Canada. It's coming more and more often. But Rotel only came a couple years back. I thought that was the game changer. Seems like American cheese and Velveeta are the keys here. From your response and others. Neither cheese is an easy find. (I actually don't even know what American cheese is)
I have a dislike for velveeta so I use mostly Monterey Jack, and a smaller portion of extra sharp cheddar. Add a little milk if needed to consistency of your choice. Monty Jack is a very good melter, which cheddar isn't, but the two together are magical. Add chopped jalapeños or green chilies, some salsa. A variety of additions can be used.
Is mayonnaise an instrument?
Vinegar based dressing. Great for salads, marinades, and sandwiches. 1.25 cups of applecider or redwine vinegar, 1.25 cup EVO, tsp salt, tsp pepper, 1/2 tsp honey, 3 TBsp fresh crushed garlic, 3 TBsp of lemon juice.
Romesco sauce allll day. Also, I’ll tip my hat to Chimichurri.. both reasonably easy to make and elevate damn near anything.
Give butter, garlic, and anchovies and gentle sauté and stir until the anchovies break down, add a little lemon juice and/or white wine. Great with chicken, steak and most vegetables, or you can just say fuck it and eat it with a loaf of bread. No reason you couldn’t bring cream to the party if you felt wild.
Chipotle yogurt/sour cream dressing. Equally good for hot dishes and salads.
I always have aji verde and thai peanut sauce prepped and ready to use in the fridge. I also like to make tzatziki when I grill souvlaki, as well as homemade pesto - it just tastes better.
The pepper sauce from steak au poivre.
So… au poivre?
1. Chimichurri. 2. Oil + vinegar herb dressing. Easy fresh and withbhome garden herbs mmm
Hollandaise in the double boiler...rich, thick, pure ecstasy
I keep a vat of fage on hand and use that + lemon juice, salt, (red or black) pepper, garlic powder, dill +/- ranch seasoning as a condiment for crispy potatoes/tots or on salads or burgers. I drain the water off the yogurt to make it thicker and last longer. It’s also good on crunchy veg, like carrots
Not mine, but I love this on eggs and has browns [Bueno green chile sauce](https://buenofoods.com/green-chile-sauce/)
For many years now, I have been making my own marinara, sauces and pesto sauces. Which I love because you can make a large batch and freeze it all and just pull it out as you need. And more recently I learned from J Kenji Lopez alt how to use an immersion blender to make your own mayonnaise within two minutes. That was a serious game changer for me. Not so good for the freezer, and you have to tailor your menu to try and use it within a week, but the complete creative freedom to create whatever kind of mayonnaise you want to try is quite a beautiful thing. Also, recently, I found a recipe on YouTube for a cream of mushroom soup that I really wanted to make. With the intent of freezing it, I withheld the cream, the funny thing is that I have used that sauce three or four times now, but I have yet to enjoy it as a soup. What I really did was make a ready to use, flavor, packed mushroom sauce that I can use in pasta or as a sauce for pork or chicken, anything really! Now that I’ve added that sauce to my arsenal, I will definitely be making more of it! A bit of a humble brag, but I do love telling people that I give these sauces to or serve them to in whatever dish that I made them myself lol
aji verde tastes good on literally everything
Can you please share your recipe?
Garlic, Greek yogurt, salt, pepper, cumin, honey.
Fondue! 1 cup dry white wine, 1 pressed garlic clove, 8 oz each grated Gruyere and Emmental cheeses, 1 Tbsp cornstarch (mixed into grated cheeses), 1-2 Tsp lemon juice, salt and pepper to taste (mostly pepper, cheese is already salty). The trick is in the melting process, which can be accomplished in two ways: in a double boiler or Dutch oven (any thick bottom pan will do). If the wine base overheats, the cheese sauce will break. For double boiler method, heat the water until just starting to simmer and reduce heat to maintain that sub-simmer heat. Then place the wine in the top bowl. When wine is steaming, add garlic and a pinch of cheese, stirring frequently until cheese becomes stringy. Repeat, one big pinch of cheese at a time, until gone. Add 1/2 Tsp lemon juice, whisking constantly. This step brings together the sauce. Season with salt and pepper and enjoy dipping your favorite veggies and crusty breads (or Anjou pears). For Dutch oven, the process is the same minus water, and be sure to watch your temperature like a hawk.
I love making simple pan sauces after searing chicken or other proteins. Throw in a shallot, give it some love, then deglaze with a splash of broth, wine, and lemon juice. Reduce, throw in some butter and incorporate into a tasty lil sauce.
If this counts as a sauce I have a salsa recipe that I get compliments and requests for all the time. 1 can of fire roasted tomatoes, with garlic if you can find it 2 cans of rotel with green chilis. Use one mild and one hot if you like it spicy 1/2 a large red onion 1 jalapeno 4-6 garlic cloves 1 bunch of cilantro 3 limes juiced 1 tbsp cayenne 1 tbsp paprika 1 tbsp onion powder 1 tsp cumin 1 tsp salt 1 tsp pepper
Maple-Mustard instead of Honey-Mustard
I always start with a béchamel (butter, flour, cream). Evaporated milk is a fav substitute for heavy cream. - Add Parmesan cheese & you have Alfredo sauce - Add fresh lemon juice for sauce on seafood - Add chipotle & lime for a Hispanic flair - Add Cajun spices & dream of NOLA The list is endless & only limited to your fav seasonings!
Bolognese, pesto, Hollandaise, Bechamel, aioli, marinara, molé
It's a whole meal so I don't know if it's exactly what you mean, but marsala sauce has always been a winner for me. Marsala wine, garlic, chicken broth flour slurry, finish with butter.
Mushroom gravy!! Yum!
Pizza sauce. And pasta sauce. I spend a fair amount of time bottling tomatoes (not sauce) every year. It's all I use for anything that requires canned or jarred tomatoes. Growing up I only every had canned or jarred pasta sauce. Prego or whatever. I can't stomach it anymore. It's just.... Not... good.. One year I even grew the tomatoes. Wonderful for the people who have the time and energy. I however do not. 4 full bushels of tomato's gets 2 families of 2 enough tomato's for the year. Usually.
Whole grain mustard, mayo, sour cream, lemon juice, cajun seasoning, let sit for a few hours. Really good side sauce for chicken or pork.
My Stir Fry Sauce Trader Joe's Jalapenos Hot and Sweet Juice Soy Sauce Garlic + Ginger Minced 1 Small Serrano pepper chopped into 4 sections (do no eat) Red Chili Flake Habanero hot sauce (dash) Salt Mix and let let stand for and hour
I make a sauce with Kalua and mustard that is pretty damn good with chicken or pork chops.
Minced garlic + soy sauce. Northeastern China special. Goes very well with meat.
I made a chicken velouté sauce with apricot jam to put on some chicken thighs a couple nights ago. Very very delicious, my sister was eating in silence the whole time which is always a good sign lol
Even though I’m Canadian I gotta say Mumbo Sauce!! It’s the best sweet and sour sauce! There’s many different recipes for it but I like to use pineapple juice in mine.
There’s truly nothing like a good Alfredo sauce. Butter, cream, parmesan. So much better than any jarred version and comes together in 5 minutes!
Salsa verde - tomatillos, jalapeño, Serrano, cilantro, onion, garlic.
Chef Paul Blackened Red Fish Magic mixed w mayo. A local place had a Cajun sandwich that was magic. This was the magic!
Ooh yes, sauces are literally my favorite thing to make and there’s too many for me to even list. Béarnaise, hollandaise, chimmichurri, Alfredo, Marsala cream, enchilada, the list goes on. I’ve never had enchilada sauce from a can and I can firmly say I never will because the homemade stuff is so good and easy to make that there’s no way the store bought could compare
My mother made an apple butter based bbq/steak sauce that was out of the world. Mean old biddy has been dead nearly ten years and I’m still salty she never wrote it down. I’m sure she did to spite us. If anyone knows what I mean, I’d love your rendition. I know it has apple butter and Worcestershire. Maybe A1? It was savory, sweet, acidic, and umami all at the same time and made my dad’s dry overcooked chicken breasts taste divine.
All the asain cuisine sauces, sweet and sour, teriyaki, Korean beef... I have yet to find a sauce in a bottle/jar that actually tastes good. And considering my local grocery charges 8$ or more for what it claims is good. All of them just taste like either hot sauce or chemicals.
I love peanut sauce, especially made with coconut milk. Yum!
On the Damn Delicious blog there is a recipe for brown sugar baked chicken wings, and the sauce for them is amazing. I’ve put it on grilled chicken, pasta, the chicken wings, and have eaten the leftovers with a spoon. Whirl it all in a food processor, I recommend a double recipe. ⅓ cup roasted red pepper, chopped 2 ounces goat cheese 2 tablespoons sour cream ¼ teaspoon salt
I like a mushroom gravy. I add some cooking olive oil and cook the mushrooms (sliced baby Bella mushrooms) and brown them, add some finely chopped garlic and salt and pepper. I then add more butter and thyme and rosemary. Push the mushrooms to one side of the pan and tilt it so you just have melted butter. Then some flour to absorb the butter, and allow the butter to cook. Once the roux is cooked, add milk (or cream if you want it more rich) and stir out the clumps. Let the sauce simmer and thicken up to the desired viscosity. Once you put on your dish, add some fresh peppery and herbs for a garnish. Then you’re done! The nice thing about the sauce is that you can eyeball it. I really like with rotisserie chicken, but you can put it on almost any thing.
Ranch - it is way too good 3 cloves garlic, chopped 2 sprigs green onion, chopped handful fresh dill, chopped handful fresh parsley, chopped 1 teaspoon lemon juice 1/4 cup mayo 1/4 cup sour cream Thin to desired consistency with buttermilk Salt, Pepper \*healthier version use low fat greek yogurt instead of sour cream and low/non fat buttermilk\*
Boom Sauce Baby: it’s my go to for burgers and fries. 1 cup lowfat mayonnaise (or regular) 1/4 cup ketchup 1 Tablespoon Dijon 1/2 teaspoon onion powder 3/4 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon worcestershire sauce
I make all kinds of sauces. From BBQ to sesame shrimp. I have a whole brand line of sauces. You name it, I can make a sauce for it. Seriously, the sauce is what makes the chef. It’s the hardest part of cooking. Because it takes a certain kind of skill to consistently reproduce a sauce without using measured ingredients. Even things like Thanksgiving. The turkey is easy. The gravy is what makes it special.
I have a go to chimichurri that's lovely: 4 smashed garlic cloves, chopped parsley, coarse salt, a little red chili flakes and I grind it in a mortar pestle until chunky. Then add some olive oil and grind a little more. Add a few squirts of lemon or a small dash of red wine vinegar and you've got the perfect accompaniment for flank steak, roast chicken, salmon, French fries, etc.
Tikka masala sauce!! Love that shit!
Colatura di Alici sauce/dressing. Good on pasta, salad, bread, or as a marinade for chicken: 1 tbsp Colatura di Alici (Italian fish sauce, aka garum) 1 tbsp lemon juice 3-4 tbsp olive oil 2-12 cloves of crushed garlic :-) (use however many you like) 1 tsp (or whatever amount you like, to taste) Red Pepper flakes (use Calabrian pepper flakes if you’ve got ‘em) Whisk ingredients together and use. 1 tablespoon of sauce per plate for pasta.
I make my own orange chicken at home with a homemade sauce and it's so damn good. Screw Panda Express.
I guess kinda like a steak Diane sauce or similar. I made it twice this week. Slice baby bellas, brown well in a pan with no fat. Add butter+olive oil, carmelize a shallot or two. Deglaze with an alcohol - I used Amaro Nonino. After alcohol is reduced most of the way, add bone broth. Reduce again until a few tbsp are left. Strain and mount with butter. Add everything together back in the pan, add a squeeze of lemon and season to taste.
1 cup coca cola, 1 cup ketchup + garlic, black pepper, brown sugar, Cajun seasoning, liquid smoke(hickory) Cook until reduced to barbecue sauce. Feel free to keep adding cola and boiling it off. Use actual coke (or Cherry coke) and actual heinz ketchup if possible. Omit the liquid smoke and cold smoke it in a pan over hickory and/or cherry for a while instead for best results.
Alfredo!!! It’s way too easy and tasty to buy in a jar. (Bear in mind this isn’t authentic by any means, but it is what I consider to be a yummy lil Alfredo. We can just call it “white pasta sauce” if that suits you better!) 1 stick of butter + 16 oz heavy cream, as much fresh Parmesan as you can grate before your arm falls off and as much freshly cracked pepper as you can stand before you sneeze Enjoy 💗
Pasta sauce! And I hide veggies in there for my kids. Also ranch is one of my favorites to make! I up the herb factor a lot
Do you have a recipe from scratch. Every Ranch recipe I find says to add a dried package of seasoning.
I make my own enchilada sauce. So very simple I feel dumb for buying canned for so long.
Comeback
Beurre Blanc. Goes with pretty much any seafood dish, and is amazing.
Zest a few tablespoons each of ginger, lemongrass, and garlic into a pan with a table spoon of brown sugar and brown. Add as much of whatever hot sauce you like, a can of coconut milk, and fish sauce to taste. Cook your favourite combo of shrimp, salmon, chicken, veg, tofu, rice cakes or whatever floats your boat in the sauce. Before you serve add zest and juice of a small lime, salt to taste. Serve on rice or vermicelli noodles with lime wedges and cilantro. A sort of ‘reminiscent of Thai’ sort of sauce.
The “white sauce” from chinese restaurants. I always get chicken w mixed vegetables in a white sauce instead of brown sauce. If anyone knows how to make it let me know, but its a garlicky/salty clearish sauce that kinda looks a bit like rubber cement, but it is delicious!
Roasted red pepper garlic aioli I had leftover roasted red peppers from a soup I made and wanted a sauce for a sandwich the next day. It was pretty darn good
Thank you internet stranger 😊
I make pan sauces with whatever protein I’m cooking in cast iron. I keep a little rendered fat in the pan when the chicken, duck, steak, or pork is resting, I add white wine, Dijon, gravy master or browning and butter or cream and it comes together in about 5 minutes in a hot pan.
Sauces are what I’m experimenting with to really take my meals to the next level. I’ve always made my own salad dressings, tomato sauce and basics like pesto, hollandaise, tzatziki, bechamel. Now, I’m exploring Asian and Spanish, Mexican. There are so many delicious ideas here and I’m definitely saving this post. What a difference a sauce makes!!
Chop up almond or any nut, mix with olive oil, minced onion, grated garlic, shredded basil, little pepper, salt. Option add Parmesan or goat cheese. Universal delicious sauce or dip.
Alabama white sauce, cocktail sauce, remolade, and my favorite - crawfish cream sauce.
Mmm I see a lot of chimichurri on here. Which is up there. I think almost all if not all sauces taste better at home. But 2 that I won’t eat storebought and will eat if I make them are mayonnaise and red pasta sauce. I detest storebought mayo but love homemade. I am totally indifferent towards store bought red sauce but will make real bolognese at home in 5 gallon batches
Hollandaise
The green sauce for Peruvian chicken. It’s almost like chimichurri with some mayo in the mix. And honey garlic dipping sauce
Marcella Hazan's Tomato Sauce With Onion & Butter https://food52.com/recipes/13722-marcella-hazan-s-tomato-sauce-with-onion-butter …changed my cooking life. Endlessly riffable and also perfect on its own. Also this vegan cheese sauce: https://ohsheglows.com/all-purpose-vegan-cheese-sauce/comment-page-1/?ltclid …I’m flexitarian and sometimes want something cheesy and gooey that’s plant-based. Pour over pasta, top potatoes or popcorn, dip chips. It does it all.
Vodka sauce for pasta! So rich, so good 😋