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Our favorite homemade sauce recipes - 180 recipes

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Preheat saute pan on high heat for 2 minutes

  • 1 Tbsp. Pompeian Olive Oil
  • 1 Lb. Publix Bay Scallops, thawed
  • 1/4 Cup Redwood Creek Sauvignon Blanc
  • 1 Cup Buitoni Alfredo Sauce
5/5 (2 Votes)

By

Crust: Preheat oven to 325° F

  • Crust:
  • Chocolate oreo cookie crumb pie crust
  • or make your own
  • 20 Oreo cookie sandwiches filling removed
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoon butter melted
  • 2 to 3 teaspoon milk
  • Filling:
  • 2 teaspoons instant coffee (I used Starbuck instant - Colombia blend) but I guess any will do.
  • 1 tablespoon hot water
  • 12 ounces mascarpone cheese (can use a mixture of mascarpone and cream cheese will work also).
  • 4 ounces melted bittersween chocolate
  • 1 teaspoon vanilla extract
  • 1 cup heavey or whipping cream
  • 1/2 cup confectioners' sugar
  • Mocha Sauce:
  • 1/2 cup heavy cream
  • 1 tablespoon instant coffee
  • 2 tablespoons butter
  • 1 cup chocolate chips
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon vanilla extract
4.8/5 (4 Votes)

By

Preheat oven to 45o degrees

  • Sauce:
  • 4 Salmon Fillets
  • 3 Tbsp Olive Oil
  • 2 Tbsp Dijon Mustard
  • 1/2 can Whole Cranberry Sauce
  • 1/4 c Brown Sugar
  • 2 Tbsp each: Olive Oil, Dijon Mustard, Chopped Shallots, Red Wine Vinegar
4.6/5 (8 Votes)

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1. In small bowl, mix sauce ingredients

  • Sauce
  • 1/2 cup mayonnaise or salad dressing
  • 2 tablespoons (from 4.5-oz can) Old El Paso® chopped green chiles, drained
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon finely chopped onion
  • Fish
  • Vegetable oil
  • 1 1/4 cups Original Bisquick® mix
  • 1 lb tilapia fillets, about 1/2 inch thick, cut into 4 serving pieces
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 3/4 cup regular or nonalcoholic beer
  • 1 egg
  • 1 small lemon, cut into quarters
5/5 (2 Votes)

By

Good

  • Apricot cinnamon sauce:
  • 2/3 cup white rice flour
  • 1/4 cup potato starch
  • 1/4 cup tapioca flour
  • 1/2 tsp xanthan gum
  • 1 tsp baking powder
  • 1 tsp baking soda
  • good pinch of nutmeg
  • 1/4 tsp all spice
  • 1/4 tsp cloves
  • 3/4 tsp cinnamon
  • 3/4 tsp sea salt
  • 2 tsp pure vanilla extract
  • 3 TBSP apricot preserves
  • 8 ounces plain greek yogurt
  • 2/3 cup white sugar
  • 1/2 cup packed dark brown sugar
  • 2 large eggs
  • 1 large apple, chopped
  • 1 carrot, finely grated
  • 2/3 cup powdered sugar
  • 2 1/2 tbsp apricot preserves
  • 1/2 tsp cinnamon
  • 1 tbsp cold water
5/5 (3 Votes)

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Preheat oven to 450 F. Place pieces of fresh sage around tenderloin and tie with string to keep in place

  • For the Pork:
  • Sage leaves (optional)
  • 1 1/4 pound pork tenderloin, trimmed
  • 1 tablespoon olive oil
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • For the Sauce:
  • 1 tablespoon unsalted butter
  • 1 cup minced onions
  • 1 tablespoon minced fresh garlic
  • 1 1/2 cups apple cider
  • 1/2 cup low-sodium chicken broth
  • 1 sprig fresh sage
  • 1 tablespoon cornstarch
  • 1 tablespoon cider vinegar
  • 1 tablespoon minced fresh sage
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 Pink Lady apple, diced, tossed with 1 tablespoon fresh lemon juice
5/5 (2 Votes)

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Fresh Tartar sauce is heaven, but a little ketchup can make it pretty in pink

  • 1/2 cup mayonnaise
  • 1 tablespoon ketchup
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon finely grated lemon zest
  • 1 teaspoon fresh lemon juice
  • Dash of tabasco sauce
  • 1/4 cup sweet pickle relish, drained
  • 1 tablespoon chopped flat-leaf parsley
  • 1 tablespoon finely minced shallots
  • 1 teaspoon tiny capers, drained
  • Salt and freshly ground pepper, to taste
3.6/5 (5 Votes)

By

Best on Granny's Pinto Beans but also good on eggs, or as a dip for French fries

  • 3 Tbs oil
  • 2-3 Tbs flour
  • 1/3 cup chili powder
  • 1/3 cup paprika
  • 2 Tbs cumin
  • Salt and Pepper
5/5 (1 Votes)

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Bread Pudding Heat milk to scalding and pour over bread crumbs

  • Pudding
  • 2 C. milk
  • 4 C. coarse bread crumbs
  • 1/4 C. melted butter
  • 1/2 C. sugar
  • 2 eggs slightly beaten
  • 1/4 t. salt
  • 1/2 C. raisins
  • 1 t. cinnamon or nutmeg
  • Brandy Hard Sauce
  • 1/4 C. butter, softened
  • 1 C. sifted powdered sugar
  • 1 T. brandy (or Rum)
5/5 (1 Votes)

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Whisk in Small Bowl all Ingredients & Refrigerate 30 Minutes

  • 1 10oz Bottle Mae Ploy Chili Sauce
  • 1/2 C Soy Sauce
  • 3 T Rice Vinegar
  • 1 T Seasame Seed Oil
5/5 (1 Votes)

By

Prepare the beef: Place in a heavy, zippered food storage bag

  • For the beef:
  • 1 pound beef sirloin, cut into 1 -inch cubes
  • 1/4 cup olive oil
  • 2 Tbsp. fresh rosemary, chopped, plus sprigs for skewers
  • 2 Tbsp. Worcestershire sauce
  • 2 Tbsp. port
  • 1 Tbsp. freshly grated or drained bottled horseradish
  • 1 1/2 Tbsp. red wine or balsamic vinegar
  • For the horseradish dip:
  • 1 cup creme fraiche or sour cream
  • 2 Tbsp. freshly grated or drained bottled horseradish
  • 1/2 tsp. Dijon mustard
  • 1/2 tsp. salt
  • 2 Tbsp. chopped chives, plus more for garnish
5/5 (1 Votes)

By

In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon

  • 3 tablespoons White vinegar
  • 3 tablespoons White wine
  • 10 Peppercorns; crushed
  • 2 tablespoons Finely-chopped shallots
  • 1 tablespoon Chopped tarragon
  • 1 tablespoon Water
  • 3 Egg yolks
  • 1 cup Unsalted butter; melted
  • Salt; to taste
  • Freshly-ground black pepper;
  • 1 tablespoon Finely-chopped parsley
5/5 (1 Votes)

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Bernaise Sauce Publix Bay Scallops in Alfredo Sauce