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
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.
These pesto-filled pastries can be made ahead. Just bake early in the day and reheat just before serving. Look for the easy directions in the recipe tip.
No need to save this recipe for Sunday...it's so tasty, you'll want to make it on weekdays too! Diced garlic toast is the secret ingredient that makes the meatballs delectable, and using prepared Italian sauce makes it as easy as it is good.
Creamy, mustard-laced salad dressing features reduced-fat mayonnaise. This savory dressing is perfect for salad greens, pasta or potato salads, and can be made ahead and kept 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.
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.