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Pesto sauce is another very flavorful sauce that is simple to prepare. The basil and garlic provide a bright strong flavor base. The cheese and pine nuts add richness and texture. If you have fresh basil and garlic on hand (we highly recommend your own herb garden) this is an option for a quick and refreshing pasta dish. The pesto sauce recipe below is for a classic pesto.

2 cups basil
3-4 garlic cloves
1/3 cup pine nuts
1/3 cup grated parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup lemon juice
1/4 cup olive oil

Combine all ingredients in a food processor or blender and puree until it forms a smooth paste. The sauce can be stored covered in the refrigerator for 2-3 days, or it can be frozen.

Nothing can evoke more passionate debate than a discussion about where the best BBQ can be found. BBQ styles and sauces vary widely across the great expanse of the US. From the vinegar based sauces of the Carolinas to the tomato based sauces of Kansas City. In Texas it’s all about the beef, while in Memphis it’s the ribs and North Carolina the pulled pork. The tastes and styles vary, but that low slow smoky goodness they all share is all delicious!

In eastern North Carolina they use a vinegar sauce with spice and a little bit of sweetness to balance it out. South of there, in southern North Carolina and South Carolina, they add mustard to this concoction. West of there they add ketchup. These vinegar based BBQ sauces are a wonderful complement to a tender slowly smoked pork shoulder. The BBQ sauce recipe below is a classic eastern North Carolina vinegar sauce.

2 cups cider vinegar
1 tablespoon brown sugar
1 tablespoon cayenne pepper
1 tablespoon hot pepper sauce, or to taste
1 teaspoon salt
1 teaspoon ground black pepper

For the best results, make this 1-2 days in advance to allow the flavors to blend. Combine all of the ingredients in a jar with a tight-fitting lid. Shake vigorously to blend. Store the sauce in the refrigerator for up to 2 months.

Red curry is a staple in the Thai household. This coconut based curry is bold and spicy, while hitting all of the taste areas of the pallet. Red is the most popular of the coconut based curries, but there are also green and yellow versions as well.

The curry sauce recipe below calls for several ingredients that can be found at asian markets or in the international section of some supermarkets (Thai red curry paste, unsweetened coconut milk & fish sauce). Our favorite store bought Thai red curry paste is Mae Ploy brand. The red curry paste has a lot of heat to it, so you may want to start out with a little less and work your way up to 1/2 tablespoon. However, if you’re more adventurous and impervious to pain, you can use more!

2 tablespoons vegetable oil
1/2 tablespoon Thai red curry paste
1 14-ounce can unsweetened coconut milk
1/4 cup finely chopped fresh lemongrass or 1 tablespoon grated lemon peel
1 tablespoon brown sugar
1 lime, juiced
2 tablespoons asian fish sauce

Heat vegetable oil in small sauce pan over medium heat. Add curry paste and stir for about 30 seconds until it gets aromatic. Add coconut milk slowly, stirring to incorporate. Add the chopped lemongrass, brown sugar, lime juice and fish sauce. Simmer to thicken and reduce the mixture, about 5-10 minutes.

Now it’s time for a little sweetness! A ganache is typically made from equal parts of chocolate and heavy cream. When a ganache cools it has the consistency of spreadable frosting, so it’s technically not a sauce. However, when it’s warm, the velvety smooth chocolate richness can be poured over your favorite cake or brownie for the ultimate in decadence.

Always use a good quality chocolate. This is the most important element to the quality of the ganache. The better the chocolate, the better the ganache. Taste the chocolate before you use it to make sure it will give you the flavor and texture that you desire.

8 ounces semisweet or bittersweet chocolate, chopped into small pieces
3/4 cup heavy whipping cream
2 tablespoons unsalted butter

Heat the cream and butter in a sauce pan over medium heat. Bring it just to a boil. Pour the hot cream over the chocolate. Stir to melt chocolate. The butter will give it a shiny finish. If that is not a consideration you can omit the butter. You can also choose to add a flavoring or liqueur if you desire. Extracts, such as vanilla, can be added (1 teaspoon), or liqueurs such as cognac or brandy are often used (1 tablespoon).

This recipe will make enough ganache to cover a 9in cake.

This classic French sauce is a creamy emulsion of butter and egg yolks. The richness of the sauce goes wonderfully with beef, but equally well with chicken or vegetables. Preparation of the sauce requires close attention to achieve the proper consistency. Try this recipe over a filet mignon for a wonderful and elegant dish.

2 Tablespoons tarragon vinegar
2 Tablespoons dry white wine
1/4 Cup very finely chopped shallot
1 Tablespoon finely chopped tarragon leaf
3 large egg yolks
1/2-3/4 Cup unsalted butter, soft and cut into small pieces
1 Tablespoon Lemon juice
1/4 Teaspoon ground black pepper
Kosher salt, to taste

In a small saucepan simmer vinegar, wine, shallots and tarragon until reduced to about 1 Tbsp. Remove from heat and set aside. In a separate saucepan whisk beaten yolks, salt and pepper and lemon juice over low heat until thickened to consistency of heavy cream. Beat constantly and add butter a piece at a time until whisk is coated heavily. Fold in wine mixture and serve. If desired, a pinch of cayenne pepper can be added as well.

A Chimichurri is an Argentinian sauce typically used with grilled meats. It is a blend of herbs, garlic, olive oil, spices, vinegar and lemon juice. This very tangy and flavorful sauce can be used as both a sauce and a marinade. Chimichurri sauce will keep for up to 3 days when refrigerated in a well sealed container.

Here is a classic Chimichurri sauce recipe. Try this with some grilled flank steak or skirt steak.

1/4 cup olive oil
2/3 cup sherry vinegar
3/4 cup fresh parsley, chopped
3 tablespoons fresh oregano, chopped
3 tablespoon fresh lemon juice
6 large cloves garlic, chopped
Salt & freshly ground pepper

Simply combine all of the ingredients. If using as a marinade and a sauce, reserve about 1/3 of the Chimichurri for the sauce and use the remainder for the marinade.

One basic sauce recipe that every chef needs in their portfolio is a Marinara, not only because it is great on pasta, but also because it can be used as a base for so many other sauces and dishes. In the US it is known as a tomato sauce, while in Europe it often includes seafood.

Here is a sauce recipe for a good basic Marinara that is quick and easy to prepare. While this can be prepared in about 30 minutes and served immediately, the flavors will develop even more if prepared a day in advance. The sauce can be refridgerated for up to 5 days, or it can be frozen for future use.

1 can of Italian tomatoes (35 oz)
1/4 cup of olive oil
4 cloves of garlic, finely chopped
3 leaves of freshly chopped basil
1/2 tsp of dried oregano
salt and pepper to taste

Crush the tomatoes using a fork or potato masher and reserve the juice from the can. Heat the olive oil over medium heat in a medium sized saucepan. Add the garlic and saute until light brown. Then add the tomatoes, the juice from the can, the basil, the oregano, and salt and pepper to the saucepan. Bring the mixture to the boil, stirring occasionally. Once the sauce begins to boil, reduce the heat to low and simmer gently for 25 - 30 minutes or until the sauce has thickened. Serve immediately or store in an air tight container.

Sauces can provide the perfect compliment to another ingredient, or they can be the star of the show. They can provide flavor to an otherwise bland plate, or bring balance by complimenting and enhancing the other flavors of the dish. In short, sauces are an essential tool for every cook’s portfolio. Whether you are trying to punch up the dish or create a complex layering of flavors, sauces are often a very simple way of completing that masterpiece.

Our objective at FoodSauces.com is to provide you with a complete resource for everything sauce related! As you’re planning your menu, browse the sauce recipes and look for ideas. We’ve categorized the sauce recipes by both the ingredients they can be used with, as well as their ethnic origins. We’re always open to questions and suggestions. If there’s something you’d like to see, or if there’s a sauce recipe you’d like to share, please let us know!

Saucy!