A sauce is a delicious way to bring together the different components of of a meal. The next time you eat out, inspect your plate. More likely than not, you'll find a sauce there - it's part of the reason restaurant food tastes better than home-cooked fare. When you're looking for sauce recipes, consider what you want your sauce to do. A rich, buttery Hollandaise gives your eggs Benedict a luxurious note, while a sweet, tangy gastrique (a pared-down sweet-and-sour sauce) drizzled over your roasted chicken lends sophistication. Nowhere is this more evident than the world of pasta. Spaghetti without sauce? No way. Fetticcini alfredo without the sauce? Useless! The best part is, many of them are easy to make once you know some basic techniques: Creating a rich pan sauce after sautéing meat is simply a matter of adding some wine and butter - and it takes less than 10 minutes.See Popular Sauces Recipes
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It's time to roll out the grill and jump-start the Great American Cookout. But don't just concentrate on wonderful chicken, ribs, and pork. Learn how to craft your own homemade barbecue sauces to make those meats really shine.
A sort of cross between A1 and Lea & Perrins, two steak sauces Jean-Georges Vongerichten admires for their assertive flavors, the chef created this rich, tamarind-inflected blend for his J&G Steakhouse in Scottsdale, Arizona. The sauce will keep for weeks in the refrigerator.
Sizzling steak on the grill is irresistible. Top it with vibrant bean and corn relish and you'll have diners dashing to dinner.
Persimmons and pomegranates add vibrant color and a touch of sweet-tart tang to this holiday must-have. This recipe is amazing with roast turkey or pork.
For a sauce option to serve with sauteed chicken breasts rather than beef, substitute dry white wine and reduced-sodium broth for the red wine and beef broth.
This glaze gives a beautiful, burnished sheen that makes a stuffed bird even more special. It's also delicious on plain, unstuffed birds.
For a taste of France, toss a knob of this butter with roasted vegetables as soon as they come out of the oven. It's especially nice on roasted asparagus, Brussels sprouts, butternut squash, carrots, fennel, green beans, mushrooms, parsnips, potatoes, and sweet potatoes.
You can vary the heat of this vegetable appetizer dip by adding more or less wasabi or horseradish.