Our favorite homemade sauce recipes - 180 recipes
More Sauce recipes
Pressure Cooker Creamy Mushroom Sauce
By Foodiewife, A Feast for the Eyes
If you don't own a pressure cooker, I'm sure that this recipe can be adapted on a stove top
- 1/4 cup olive oil
- 1 onion, minced
- Salt and pepper, to taste
- 1 tablespoon all-purpose flour
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme, minced or 1 1/2 teaspoons dried
- 1 1/4 cups low-sodium chicken broth
- 1/4 cup dry sherry
- 10 ounces shiitake mushrooms, stemmed and sliced thin
- 10 ounces cremini mushrooms, stemmed and slice thin
- 10 ounces portobello mushroom caps, gills removed, caps halved and sliced thin
- 1/2 cup heavy cream
- 1 ounce Parmesan cheese, grated (1/2-cup)
- 2 tablespoons fresh parsley, minced
Cod in Creamy al Ajillo Sauce
By garciamoss
You will need to use a saute pan with a lid
- 1 lb cod fillets, seasoned with a sprinkling of salt and pepper
- 3 tbsp extra virgin olive oil
- 1 tbsp butter
- 1/2 cup onion, finely diced
- 4 cloves garlic, minced
- 1 bay leaf
- 1/4 cup parsley, finely chopped
- 1/2 cup sherry or white wine
- 1/4 cup heavy cream
Crispy Crab cakes with tartar sauce
By á-42947
Make the tartar sauce: Mix the mayonnaise, pickles, scallions, parsley, lemon juice, mustard, Worcestershire sauce ...
- For the tartar sauce:
- 1 cup mayonnaise
- 1/3 cup chopped dill pickles
- 1 1/2 tablespoons finely chopped scallions
- 1 tablespoon finely chopped fresh parsley
- 2 teaspoons fresh lemon juice
- 1 teaspoon dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- For the crab cakes:
- 1 cup mayonnaise
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons dijon mustard
- 2 tablespoons fresh lemon juice
- 2 teaspoons Old Bay Seasoning
- 1 1/2 cups panko breadcrumbs
- 2 pounds lump crabmeat, sorted through for cartilage and shell bits
- Vegetable oil, for frying
- Lemon wedges, for serving
Seared Beef Tenderloin Filet with Béarnaise Sauce
By á-13856
PREHEAT oven to 425 degrees with a rack in the center
- Béarnaise Sauce:
- 1 beef tenderloin (6-8lbs)
- salt & black pepper
- 2 T olive oil
- 1/4 c white wine vinegar
- 1/4 c dry white wine
- 3 T minced shallots
- 1 T chopped fresh tarragon
- 2-3 T water
- 4 egg yolks
- 2 sticks unsalted butter, melted
- Juice of half a lemon, salt, white pepper, and cayenne pepper to taste
SWEET AND TANGY BBQ SAUCE II
By Beefman-2
PLACE ALL INGREDIENTS INTO A 2 OR 3 QUART CROCK POT TURN ON HIGH, MIX THOROUGHLY WITH A WHISK, LET COOK AS YOU ...
- 1/2 CUP APPLE JUICE
- 1/2 CUP WORCESTERSHIRE
- 1/4 CUP BALSAMIC VINEGAR
- 1/4 CUP BUTER
- 4 CUP KETCHUP
- 1/2 -1 CUP PREPARED MUSTARD
- 1/4 CUP CLOVER HONEY
- 1/4 CUP MOLASSES
- 1/2-1 CUP BROWN SUGAR
- 1 TBSP MUSTARD POWDER
- 1/2 TBSP ONION POWDER
- 1/2 TBSP GARLIC POWDER
- 1/2 TBSP CAYENNE
- 1/2 TBSP CHILI SEASONING
Wing Sauces
By Mary Anne Daino
Mix together and put on cooked wings
- Parmesan Garlic
- 1/2 cup butter, melted
- 1 teaspoon garlic powder
- 1/2 teaspoon onion salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup parmesan cheese, grated
- Asian Zing
- 2 teaspoons cornstarch
- 4 teaspoons rice wine vinegar
- 1/2 cup corn syrup
- 1/3 cup sugar
- 1/4 cup chili-garlic sauce (sriracha!)
- 1 tablespoon soy sauce
- 1 teaspoon lemon juice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
Roasted Pork Loin with Peach BBQ Sauce
By á-4084
For the pork and peach bbq sauce: Preheat the oven to 400 degrees F
- PORK AND PEACH BBQ SAUCE:
- 4 cups peaches, peeled and sliced
- 1 cup brown sugar
- 2/3 cup ketchup
- 2/3 cup apple cider vinegar
- 1/4 cup soy sauce
- 2 tablespoons garlic, minced
- 2 tablespoons ginger, minced
- One 2 1/2-pound boneless pork loin roast
- Kosher salt and cracked black pepper
- 1/4 cup low-sodium chicken stock
- SMASHED POTATOES:
- 1 1/2 pounds small Yukon gold potatoes
- Kosher salt
- 1/2 cup half-and-half
- 3 tablespoons unsalted butter, melted
- 1/2 cup cream cheese, softened
- Freshly cracked black pepper
Hot Fudge Sauce
By á-46353
This is my grandmothers recipe
- 3/4 cup sugar
- 1/2 cup cocoa
- 2/3 cup evaporated milk
- 1/3 cup light corn syrup
- 1/3 cup butter
- 1 teaspoon vanilla
SHRIMP SCAMPI RECIPE WITH SAUCE
By DeliciouslyDished
(You will find thing's you do not find here, there) Follow or friend me on Facebook for even more recipe's,etc: htt...
- 16 large shrimp (size 16-20),
- 1 Tbsp. butter,
- 1/2 cup diced roma tomatoes,
- 3 oz. heavy cream,
- 1 garlic clove, crushed and chopped,
- 1 pinch chili flakes,
- 1 Tbsp. Worcestershire sauce,
- dash of Tabasco,
- sea salt and black pepper to taste.
CONEY SAUCE for HOT DOGS~
By francesn
1). Chop Onion 2). Mix Hamburger & Onion in skillet 3)
- 1 &1/4 Lbs.- Hamburger
- 1 - Large Onion
- 1/2 - C. Sugar
- 1/2 - C. Chili Powder
- 1/2 - C. Ketchup
- 1 &1/2- C. Water
Individual Beef Wellingtons with Sherry Cream Sauce
By ROBandSEAN
Sprinkle fillets evenly with 1 tsp
- 12 (4 oz.) 1 1/2 inch thick beef tenderloin fillets
- 2 tsp. salt, divided
- 1 tsp. ground black pepper
- 4 tablespoons butter
- 2 (8 oz.) pkgs. sliced baby bella mushrooms, minced
- 1 shallot, minced
- 1/3 c. dry sherry
- 1/4 c. heavy whipping cream
- 2 tablespoons chopped fresh parsley
- 3 (17.3 oz.) boxes of frozen puff pastry, thawed
- 2 large eggs, lightly beaten
- Garnish: 12 sprigs fresh rosemary
- Sherry Cream Sauce
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups beef broth
- 1/2 cup dry sherry
- 1 cup heavy whipping cream
Pumpkin Meatballs with Cinnamon-Sage Tomato Sauce
By Pikachutherecipereader
The Kitchen Autumn Eats
- Cinnamon-Sage Tomato Sauce:
- Ingredients
- 1 1/3 pounds 93 percent lean ground turkey breast
- 1 cup canned 100 percent pumpkin puree
- 1 1/2 tablespoons chopped fresh sage
- 1 tablespoon brown sugar
- 1 1/4 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1 egg, slightly beaten
- Cinnamon-Sage Tomato Sauce, recipe follows
- Spaghetti Squash Pasta, recipe follows, for serving
- 3 cups reduced-sodium chicken or vegetable broth
- One 24-ounce jar of your favorite tomato or marinara sauce
- One 15-ounce can 100 percent pumpkin puree
- 2 teaspoons dried basil
- 1 teaspoon garlic powder
- 1 teaspoon ground cinnamon
- 6 fresh sage leaves, minced
- Salt and black pepper
- Crushed red pepper, optional
- Spaghetti Squash Pasta:
- 1 large spaghetti squash
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