Stellar Collection of Awesome Best Ever Sauce Recipes
This collection of the best sauce recipes is in a convenient form. Simple scroll through to find the sauce to suit a particular occasion. There is a great range of options to choose from.
Classic Venezuelan Guasacaca Sauce
Ingredients
- 1/4 cup olive oil
- Kosher salt to taste
- 1 lime, Zest and juice
- 2 tablespoons rice vinegar
- 1 avocado, pitted and chopped
- 1/2 cup chopped parsley leaves
- 1 jalapeño, stemmed and chopped
- 1/2 cup chopped cilantro leaves
- Freshly ground black pepper to taste
- 1 large garlic cloves, peeled chopped
Method
In a blender, food processor or using mortar and pestle, combine the jalapeño, vinegar, avocado, lime zest and juice, garlic clove, half the chopped cilantro and parsley, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Purée in a blender or pound in a mortar and pestle to form a coarse mixture. Slowly drizzle in 1/4 cup olive oil and 1 tablespoon water at room temperature, while mixing or Puréeing until the sauce it is smooth and creamy. Taste and adjust the seasoning if necessary.
Classic Salsa Verde Recipe
Ingredients
- 1 lemon, zested
- 1 cup mint leaves
- 1 tablespoon capers
- 1 small clove garlic
- 1 cup flat-leaf parsley leaves
- 1/2 cup chives (about 1 bunch)
- 1/2 cup extra virgin olive oil
Method
Finely chop the capers and garlic and transfer them in a small mixing bowl. Roughly chop the mint and parsley and add to the bowl. Next, finely slice the chives and add to the bowl together with the lemon zest. Add the olive oil and mix until well combined. Mix in the olive oil. Taste with a spoon and season as required.
Homemade Sweet Chilli and Ginger Sauce
Ingredients
- 2 cups sugar
- 2 cups white vinegar
- 8 garlic cloves, peeled
- 2 tablespoons fish sauce
- 5 cm ( inch) piece ginger, peeled, roughly chopped
- 2–3 red bird’s-eye chillies, whole, stalks trimmed
- 200 g (7 oz) long red chillies, whole, stalks trimmed and discarded
Method
Combine all the chillies, garlic and ginger in the bowl of a small food processor and pulse until just finely chopped. Next, combine the vinegar and sugar in a saucepan over a low heat and mix while stirring to dissolve the sugar, but do not boil the mixture. Add the garlic, chilli, and ginger paste to the hot sugar syrup and simmer for 25–35 minutes, while stirring regularly until the sauce thickens. Next, add the fish sauce and simmer for an additional 2–3 minutes. Transfer to sterilised bottles and refrigerate. It can be stored for up to 6 months.
Homemade Worcestershire Style Sauce (Bulk Recipe)
Ingredients
- 1 cup treacle
- 250 g (9 oz) salt
- 80 g (3 oz) sugar
- 2 fresh red chillies
- 2 garlic cloves, chopped
- 1 onion, coarsely chopped
- 2 teaspoon ground allspice
- 100 g (3.5 oz) peppercorns
- 1/2 teaspoon ground cloves
- 1 tablespoon tamarind pulp
- 4 litres (4 quarts) apple cider vinegar
- 1 kg apples (2 lb) (or plums or a combination of both), coarsely chopped
Method
Place the onion, garlic and apples in a large saucepan. Just cover with cold water. Bring the pan to the boil over high heat. Then, reduce the heat to low and simmer for 60-75 minutes or until the apples are cooked to a pulp. Press the mixture through a fine sieve into a bowl and retain the material in the sieve. Wash out the pan and place the strained paste into the pan. Add the salt, spices, chilli, vinegar, tamarind and sugar. Stir over medium heat until the sugar has dissolved. Increase the heat to high and keep the liquid on a rolling boil for about 3 hours. Add the treacle and boil for an additional 30 minutes.
Strain the mixture and pour the liquid into sterilised bottles. Set aside for 2-3 months to allow it to mature before using. This sauce keeps for several years unopened. However, once a bottle is open, store in the refrigerator to keep the flavour fresh.
Classic Kansas City BBQ Sauce
Ingredients
- 1/2 cup water
- 1/2 teaspoon molasses
- 2 teaspoons celery salt
- 1/2 teaspoon chilli sauce
- 1/2 teaspoon smoked paprika
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon ground black pepper
- 1 1/2 cups tomato sauce (ketchup)
- 1 cup brown sugar, tightly packed
- 1 tablespoon Worcestershire sauce
Method
Place all the ingredients in a small heavy pot or Dutch oven. Bring to the boil and then reduce the heat and simmer for 5-8 minutes until the sauce thickens. Allow to cool and store in a glass jar in the refrigerator.
Chilean Salsa Recipe (Pebre)
Ingredients
- sea salt
- 2 lemons, juiced
- 2 garlic cloves, crushed
- 1 white onion, finely diced
- 1 1/4 tablespoons boiling water
- 50 ml(1 3/4 fl oz) red wine vinegar
- 2 tomatoes, de-seeded and finely diced
- 2 bunches coriander (cilantro), washed
- 1 long green chilli or 2 aji chileno chillies, with seeds, finely chopped
- 1 tablespoon red chilli sauce (if possible, use aji chileno or sriracha sauce)
Method
Combine the garlic and onion in a large mixing bowl. Add the tomatoes and chilli and mix well. Roughly chop the coriander including the roots which provide texture, taste and freshness to the pebre. Add the chopped coriander to the mix and season with sea salt and freshly ground black pepper. Add more chilli if desired.
Add the vinegar and the chilli sauce. Mix thoroughly and then add the lemon juice. Next, gradually pour the boiling water into the mixture. Combine well. Season to taste. Keep the sauce in the refrigerator.
Classic Satay Sauce
Ingredients
- 1/2 cup water
- pinch of paprika
- 1/4 cup peanut oil
- 1 tablespoon sugar
- 1/2 cup coconut milk
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 teaspoons curry powder
- pinch of salt or to taste
- 1 teaspoons ground turmeric
- 1/2 cup peanuts, coarsely ground
- 2 dried red chillies, reconstituted in water
- 2 lemongrass stems, white part only, finely chopped
Method
Use a blender or a mortar and pestle to pound the garlic, lemongrass, onion and chillies until a paste forms. Add the paste to the peanut oil heated in a small saucepan. Cook the paste over moderate–high heat for several minutes until fragrant. Stir in the turmeric, paprika and curry powder. Add the peanuts, coconut milk and water. Bring slowly to the boil while stirring. Season with salt and sugar and then simmer for about 20-25 minutes until the oil has risen to the surface in the pan. Set aside to cool, and serve the sauce at room temperature.
Sambal Belachan Malaysian Sauce Recipe
Ingredients
- 20 g belachan
- Salt to taste
- White pepper to taste
- 3 teaspoons tamarind paste
- 5 long red chillies, sliced
- 1/2 cup rice bran or grape seed oil
- 3 medium brown onions, peeled and sliced
- 3 tablespoons caster sugar, more or less to taste
- 5 large fresh red chillies, de-seeded, snipped into small pieces, (see Note)
- 20 small dried red chillies, soaked in freshly boiled water for about 30 minutes or until soft
Method
Prepare the belachan, by wrapping in a double layer of foil, squeezing the edges to seal. Roast in the oven for about 15-20 minutes or until the belachan is dry, fragrant and crumbly. Pulse in a food processor with the re-hydrated dried chillies, fresh chillies, tamarind paste and chilli water, until a fine paste is formed. Next, heat the oil in a medium-size saucepan over moderate heat. Add the chilli paste, stirring frequently and cooking for about 5-7 minutes, until the mixture thickens and darkens in colour. Add several tablespoons of water to dilute the mixture. Cook until it becomes caramelised with a deep mahogany colour, and the oil begins to pool around the edges of the pan. Next, add the sugar and onions and adjust the seasoning. Remove from the heat after several minutes. Add a few teaspoons of water if the paste is too thick. Then, taste the sauce and add more salt, sugar or tamarind to achieve the right balance. Cool before serving. The sauce can be stored in an airtight container in the refrigerator for about a month or for 3 months in the freezer.
French Style Tomato and Basil Vierge Sauce
Ingredients
- Salt to taste
- 1/3 cup olive oil
- 1 tablespoon lemon juice
- 8 basil leaves, shredded
- 1 teaspoon ground coriander
- 2 tomatoes, peeled, seeded and diced
- Freshly ground black pepper to taste
Method
Heat the olive oil gently in a small heavy saucepan over moderate to low heat until the oil is just warm. Pour in the lemon juice, stir through, and then immediately remove from the heat. Then, stir in the shredded basil and ground coriander and set aside to infuse through the mixture for 2-4 minutes. Add the tomato, season to taste and serve warm or cold.
French Style Tomato and Basil Vierge Sauce
Ingredients
- Salt to taste
- 1/3 cup olive oil
- 1 tablespoon lemon juice
- 8 basil leaves, shredded
- 1 teaspoon ground coriander
- 2 tomatoes, peeled, seeded and diced
- Freshly ground black pepper to taste
Method
Heat the olive oil gently in a small heavy saucepan over moderate to low heat until the oil is just warm. Pour in the lemon juice, stir through, and then immediately remove from the heat. Then, stir in the shredded basil and ground coriander and set aside to infuse through the mixture for 2-4 minutes. Add the tomato, season to taste and serve warm or cold.
Truly Awesome Dipping Sauce Recipe
Ingredients
1 cup mayonnaise
1/4 teaspoon paprika
1 tablespoon soy sauce
1/4 teaspoon seasoned salt
2 tablespoon minced chives
1 tablespoon crushed garlic
2 tablespoons spicy brown mustard
1 tablespoon Worcestershire sauce
1/2 cup butter, melted and cooled
1/4 teaspoon cayenne pepper (more or less to taste)
Method
Combine all ingredients in a small bowl and whisk thoroughly to a thick sauce.
Cover the bowel and refrigerate for at least 60 minutes to allow the flavors to meld together and evolve.
The sauce is very versatile as a dipping sauce or as a dressing or flavor enhancer for a large variety of meat and vegetable dishes.
Green Tahini Sauce
Ingredients
- 1/2 cup water
- 1/4 cup tahini
- 1 clove garlic
- 1/2 teaspoon salt
- one large bunch of parsley
- one large bunch of cilantro
- 1/2 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- Freshly ground black pepper to taste
Method
Blend up all the ingredients in a blender or food processor until relatively smooth. Taste and adjust the seasoning. Also adjust the texture to your liking by adding more tahini if the sauce is too runny. The sauce is ideal for roasted vegetables, boiled vegetables such as beans, roasted and grilled meats. It can also be used as a dip.
Best Ever Peanut Sauce Recipe with Garlic and Ginger
Ingredients
1/4 cup of water
1/2 cup peanut butter
2 tablespoons rice vinegar
1/3 cup low sodium soy sauce
1 clove of fresh garlic, peeled
2–3 tablespoons sugar, honey, or agave
2 tablespoons sambal oelek or chili paste
2 tablespoons sesame oil (toasted or dark)
1 medium-size piece of fresh ginger, peeled
Method
Blend all the sauce ingredients together in a food processor or a bowl or hand blender until smooth and creamy.
Store in sealed jars in the refrigerator.
Roasted Red Pepper Sauce Recipe with Almonds, Garlic and Fresh Herbs
Ingredients
- 1 clove garlic
- 1/2 cup almonds
- 1/2 cup olive oil
- juice of one lemon
- 1/2 cup parsley, chopped
- 1/2 teaspoon coarse salt (more or less to taste)
- 2 cups of roasted red peppers, freshly cooked or canned
Method
Blend all the red pepper sauce ingredients together in a food processor or small blender until semi-thick and with some texture retained. Add more almonds to thicken the sauce if desired. Store in a sealed jar in the refrigerator.
Jalapeño, Parsely and Dill Ranch Dressing Recipe
Ingredients
- 1 clove garlic
- 1/2 cup olive oil
- 1/4 cup fresh parsley
- 1 teaspoon coarse salt
- 1/2 teaspoon onion powder
- 1 tablespoon white vinegar
- 1 1/4 cup plain Greek yogurt
- 1 tablespoon freeze-dried dill
- 1 jalapeño pepper, ribs and seeds removed
Method
Blend all the sauce ingredients together using a food processor or a small hand blender until smooth and creamy.
Simple Garlic Butter with Tomato Sauce Recipe
Ingredients
- Salt to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups ripe cherry tomatoes
- 2 tablespoons balsamic vinegar
- Freshly ground black pepper to taste
Method
Add the tomatoes to a heavy non-stick skillet over moderate to high heat with no oil added. Cook until the skins of tomatoes are partially blistered and the tomatoes begin to soften. Then, add the olive oil and garlic and fry until the garlic softens without darkening.
Crush the tomatoes with the back of a wooden spoon, to break them open and release the juices. Add the balsamic vinegar and simmer the mixture until it reduces a little and thickens (about 5-10 minutes). Add a knob of butter and adjust the seasoning before serving.
Simple Cilantro Vinaigrette Recipe
Ingredients
1 clove garlic
1/2 cup olive oil
1 teaspoon kosher salt
2 tablespoons white vinegar
1/2 teaspoon red pepper flakes
1/4 to 1/2 cup water, if neede
2 cups fresh cilantro ( packed)
Method
Blend all ingredients for 1-3 minutes until smooth. Add some water if needed for the blender to run smoothly. Season to taste with salt and pepper. Add red chilli slices as an option.
Easy Creamy Parsley Sauce
Ingredients
- 40 g (2 oz) butter
- 500 ml (17 fl oz) milk
- 40 g (2 oz) plain flour
- salt and white pepper to taste
- 5 tablespoons finely chopped parsley
Method
Melt the butter in a small heavy saucepan over moderate heat. Slowly add the flour and cook it while stirring for 1–2 minutes. Remove the pan from the heat and slowly blend in one-third of the milk, a little at a time. Return the pan to the heat and simmer, while stirring, adding small batches of the milk until all of it is absorbed. Slowly add the rest of the milk in the same way. Simmer gently for 5 minutes, stirring several times. Season with salt and white pepper. Add the parsley and stir through. Serve the sauce warm, using a microwave oven to heat sauce stored in the refrigerator.
Classic Fresh Mint Sauce Recipe
Ingredients
- pinch salt
- 4 tablespoons boiling water
- 2 cups of freshly picked mint
- 4 tablespoons white wine vinegar
- 1 level tablespoons caster sugar
Method
Strip off the mint leaves, discarding the stalks. Sprinkle the leaves with salt and chop finely. Add the chopped leaves to a jug. Add the sugar one tablespoon at a time. Then, and in the boiling water, mix thoroughly and set aside to cool. Stir in the white wine vinegar and taste the sauce. Add more water, vinegar, salt and pepper to suit your taste.
Classic French Béarnaise Sauce Recipe
Ingredients
- 2 egg yolks
- Kosher salt, to taste
- 1 teaspoon of lemon juice
- 1/4 cup white-wine vinegar
- 1 small shallot, peeled and minced
- 3 tablespoon chopped tarragon leaves
- 12 tablespoons unsalted butter, melted
- 1/2 teaspoon freshly cracked black pepper
Method
Add the vinegar, shallots, 1 tablespoon of tarragon leaves and black pepper into a small heavy saucepan. Bring just to a boil over moderate heat, stirring twice. Then, lower the heat and gently simmer until the liquid reduces leaving only 2-3 tablespoons of liquid remaining. This generally takes about 5 minutes. Remove from heat, and set aside to cool. Add a small amount of water to a small saucepan so that there is about 1-2 inches (2-5 cm) depth of water in the pan. Bring the water to a boil over moderate heat. Transfer the eggs yolk to a metal mixing bowl and add the cooled tarragon and shallot mixture you set aside, along with a tablespoon of water. Whisk to combine thoroughly. Reduce the heat beneath the saucepan of water down, to the lowest possible setting. Place the metal mixing bowl on top of the pan, ensuring that the bowl does not come into contact with the water directly. Continually whisk the yolks until they thicken. This may take 5-7 minutes, or even longer and so be patient. The yolks should double in volume after being whisked. Slowly add the melted butter, a tablespoon at a time, while continually and slowly whisking the mixture to combine and emulsify. Remove the bowl from the pan of simmering water occasionally, to ensure the eggs are not overcooked. Taste the sauce and season with salt and pepper to your liking. Add a splash of lemon juice if you want to add acidity and freshness to the sauce. If the sauce is too thick, whisk through a splash of hot water. Add the remaining tarragon leaves, and serve.
Sauce Gribiche Style Sauce for Meat and Vegetables
Ingredients
- 1/2 teaspoon salt
- 1 tablespoon capers
- 3 tablespoons olive oil
- 1 tablespoon wine vinegar
- 1 tablespoon Dijon mustard
- Freshly ground black pepper
- 2 cornichons, finely chopped
- 1 tablespoon chopped parsley
- 1 hard-boiled egg, very finely chopped
Method
Add all the ingredients to a small bowl except for the parsley. Taste and adjust seasonings with salt and pepper to suit your taste preference. Mix through parsley just before the sauce is served.
Classic Dill and Mustard Sauce Recipe
Ingredients
3 tablespoons sugar
1 tablespoon Cognac
Salt to taste, if desired
1/2 cup chopped fresh dill
2 tablespoons Dijon mustard
3 tablespoons white vinegar
2 tablespoons spicy brown mustard
1/2 cup grape seed or rice bran oil
Freshly ground black pepper to taste
Method
Transfer the vinegar, sugar, two mustards, salt and pepper into a small mixing bowl. Beat thoroughly with a metal whisk. Then slowly drizzle in the oil in a thin stream. Once all the oil is added, stir well. Then, add the dill and Cognac and mix well before serving.
French Style Bordelaise Sauce Recipe
Ingredients
- 1/2 garlic bulb
- 3 black peppercorns
- 3 fresh thyme sprigs
- 1 fresh rosemary sprig
- 1/2 teaspoons sea salt
- 2 tablespoons olive oil
- 150 g (2 oz) bone marrow
- 100 g (2oz) shallots, sliced
- 500 ml (18 fl oz) jellied beef stock
- 375 ml (13 fl oz) good quality red Bordeaux wine
Method
Heat the oil in a large saucepan over a moderate to high heat. Add the garlic, rosemary, shallots, thyme, peppercorns and salt while stirring frequently. Stir-fry for 5-7 minutes. Next, add the wine to the pan and increase the heat setting. Simmer slowly to reduce the volume of the liquid by two-thirds.
Cook the bone marrow in another small saucepan over moderate heat, until the fat has melted and starts to sizzle. Transfer any remaining solids to a board and chop them into very small pieces. Set the processed bone marrow solids aside. Then, add the beef stock to the liquid fat in the pan to warm through. Once the wine has reduced, add the bone marrow mixture and warm stock into the wine pan and bring to a rolling boil. Keep simmering the sauce until only half the original volume remains and the sauce has thickened. Carefully use a wire strainer to sieve the sauce into a clean saucepan. Discard the cooked vegetables and herbs. Continue reducing the sauce until it thickens. The sauce is ready when it coats the back of a spoon. Finally, add the chopped bone marrow and serve.