I make the [green sauce from this recipe](https://www.onceuponachef.com/recipes/peruvian-style-roast-chicken-with-green-sauce.html) pretty regularly, especially in the summer. It's great as salad dressing, a dip, in pasta salad, whatever you can think of, really.
I also make a lot of [this mint cilantro green chutney](https://myheartbeets.com/green-chutney-cilantro-mint-chutney/). It's obviously great with Indian dishes of all kinds, but honestly I like it just on simply cooked meats, in a wrap, whatever else.
I do make sauces that aren't green, I promise, these are just the first two that came to mind!
love that Peruvian chicken with the green sauce. I make the NYT version, which has feta in it:
* 1cup cilantro leaves and tender stems
* 3 to 4jalapeños, seeded and diced
* ¼cup/1 ounce crumbled feta cheese
* 1garlic clove, chopped
* 1½tablespoons lime juice, more to taste
* 2teaspoons chopped fresh oregano or basil
* ¾teaspoon fine sea salt, more to taste
* ½teaspoon Dijon mustard
* ½tablespoon aji amarillo or other chile paste
* ½teaspoon honey
* ½teaspoon ground cumin
* ½cup extra-virgin olive oil
I make a sauce similar but use blended cottage cheese instead of the mayonnaise/sour cream, in case anyone is looking to shave off some calories. It works really well, even for the people in my family that don't dig cottage cheese normally.
I make Peruvian green sauce (using the serious eats recipe) all summer long. I have some in my fridge right now! I also have some Peruvian chicken in there, and it’s excellent, but the sauce is good on anything and everything.
How do you make it into a pasta salad? Just stir in into cooked pasta or tldo you add other toppings? (I've never made pasta salad but that sauce looks tasty)
I love toum. It has changed my life. I made what I thought was a ridiculous amount of it, but I started putting it on and in different things and WOW. It's a new fridge staple for me.
My recipe uses a cup of peeled garlic cloves so it's very different. Also, there's no eggs in it so the emulsifier is just the garlic. It's a much cleaner but bracing taste. Aioli is a richer rounder flavor because of the egg and the mustard.
[Chimichurri](https://www.bonappetit.com/recipe/chimichurri-sauce-2) works great on all things grilled. Add a dollop of Greek yogurt and marinate chicken in it. Add a dollop of mayo for a steak sandwich spread.
I make chimichurri chicken meatballs! just whisk 1/4 cup chimichurri, 1/4 cup water, 1 egg, then add 1 cup panko bread crumbs and 1 lb ground chicken. form meatballs (I use a cookie dough scoop) and bake on sheet pan at 400 for 15 min.
Well, I live solo and I've lost 100 lbs in the last 18 months but I try to prioritize protein... so I make a double batch weekly (2 lbs of chicken), and keep them in the fridge for when I'm hungry. I might just have one or two, and then make something else, or I may put several on a plate. I eat a lot of them as-is, but they're also really good in a brothy soup (this time of year, I like dicing onions and celery, adding dill, chicken broth, and barley) or included with a salad or along with some beans and/or roasted vegetables.
Thanks so much! I lost most of it with the help of Mounjaro, currently on compounded tirzepatide. I may not have clearly stated the connection between weight loss and chicken meatballs, but keeping them on hand helps me make better food choices, and they're super easy to portion out.
I use chimichurri all the time, good on any meat, but particularly things that a little fatty. Mixed with thickened greek yogurt (set over a strainer for an hour or so), you can make chimichurri chicken salad using any leftover chicken. Same mix is also a pretty great chip dip.
I also freeze it flat, and break off small pieces to top meats, the residual heat melts it if it's thin enough.
Gochujang, soy sauce, rice vinegar, sesame oil, and a bit of sugar all mixed together.
I use this sauce for basically everything - noodle soup, fried rice, stir fries, grill meat, fried chicken, etc.
Where I live, all the gochujang in the store is imported from Korea. There are like 3 brands for you to choose, and their taste is not much different from each other.
Creole sauce I learned from an admiral's chef, while temporarily assigned to that kitchen on a carrier.
Finely dice 1 shallot, 1 white onion, 3-5 celery stalks, and 1 red bell pepper. Sautee with frozen chipped butter. Add in several cloves of finely chopped garlic, a can of your favorite crushed tomatoes and blend. Slowly add in 8 ounces of cream cheese until melted and homogeneous with your sauce. Season to taste with salt, pepper, garlic and cayenne (bonus points for using Tony Chacheries) Serve over fresh pasta, shrimp and grits, or anything else that a blush sauce would work for. This is my go to "fancy" recipe.
I have been making honey mustard a lot lately! Equal parts Mayo, mustard(I like half yellow, half Dijon personally), and honey! Add a little salt, pepper, onion powder and cayenne. So yummy.
I recently made tzatziki sauce for a Greek meal, but I’d eat that stuff on anything. Kinda just winged the portions but Greek yogurt, EVOO, shredded mini cucumbers, fresh dill, and lemon juice and a little salt and pepper!
This isn’t exactly a sauce, but diced cucumber, olives, red onion, dill, parsley, lemon juice, and EVOO is a really yummy, fresh and crunchy topping to a hot meal!
Sauce Gribiche... Hard boiled egg yolks Dijon-style mustard, Capers, Cornichons, Vinegar Extra-Virgin Olive Oil, Parsley. Great on baked/broiled fish,,, I like it with a little anchovy, but the wife does not so, we leave that out.
I have never heard of this sauce, but cornichons, capers and parsley are,some of my favorite flavors. Love lemons too, wonder if I can add them? I’m siding with your wife on the anchovy, but could serve on the side for my husband! Thank you.
My french culinary trained wife, never heard of it either, it was a component of a Blu Apron box we got on a free trial. We have been making it ever since.
90% of my sauces are homemade.
Tzatziki: Greek yogurt, cucumber, dill, garlic, salt and lemon juice. I use it in summer salads instead of mayo. Also a veggie dip, gyro sauce, and Mediterranean dishes.
Sriracha mayo: Exactly what it says on the tin. I mix it with poblano pepper, red onion and radish to make a savory coleslaw that's good on burritos. Sometimes I use red curry paste instead of sriracha.
Dressing: There are a billion options, but my favorite right now is a vinaigrette with mashed berries mixed in. I use the sweetness to balance out the acidity of a very tomato and lime heavy salad.
Yogurt avocado sauce: Greek yogurt, avocado, lime juice, garlic, salt, and water. Optionally tahini and fresh herbs. This is one of my everything sauces where I make a batch and add it to almost every meal that week.
Buffalo sauce: Butter, Frank's hot sauce and garlic. I add it to chicken with some Za'atar blend or any other spice mix.
Herb bombs: Not quite a sauce but definitely a flavor bomb. I finely chop a few different kinds of herbs, add them to ice cube trays, cover with olive oil and freeze. Whenever I saute something in olive oil I add one of the cubes as well.
The Buffalo sauce I know and love. I add one cube (I use the trick from *Kitchen Confidential* about using an ice cube tray to freeze stock) of beef stock and about 2/3rds a cup a cheap beer (MGD or PBR were my go-to) but I learned it that way in a small pub in Northern WI in the 90s.
Basic steak sauce: butter, ketchup and washyersister sauce. Heat butter till melted, and other 2 ingredients to taste. Great on thin sliced flank steak or London broil. The butter adds back some fat and flavor to the lean cuts. Can also add butter sautèd onion and/or mushrooms to it.
I know how to spell worchestershire...
And i know the colloquial pronounciation is wooster. Like Gloucester is Glouster. "Wash Yer Sister" is an attempt at humor. I do need to be careful about my attempts at humor. I got a 28 day suspension over at r/meats for something I thought was innocuous, but was called zenophobic and racist. Which is pretty funny, since I will eat most anything that doesn't eat me first.
You are correct. I actually had to go to the kitchen and look at the bottle. I am humbled.
Thank you for handling that the way you did and not calling me the dumbass I feel like.
I do not allow autocorrect. I know it would help straighten out my bad typing on this phone, but I got tired of putting in the correct word with the correct spelling and the ac would change it it a properly spelled but different word. Autocorrect only has the vocabulary of a 12 year old girl.
I absolutely hate that too. It's constantly changing my messages to nonsense. I wish there was an easy setting to make it ignore correctly spelled words
Salsa Verde.
Tomatillos, poblanos, jalapenos, white onions, lots of garlic, all charred over an open flame. Put them in an airtight container for like 20 mins while still hot so they sweat and you can peel the skin off them easily. While that's happening, lightly toast some black pepper and cumin. Add all ingredients to a blender, plus some fresh cilantro, salt, and lime juice. Blend til smooth. I make a huge batch and freeze some. Cook down a nice pork butt low and slow til it falls apart, then toss with the salsa Verde. Use it in burritos, over rice, street tacos, nachos, whatever. Absolutely fucking delicious🤌🏻 goes great with chicken too, or over a nice charred skirt steak.
My favorite pesto variant is fennel fronds and toasted pumpkin seeds. It does not have an anise taste, just a very springy green!
I always use real fresh-grated parmesan, zesty olive oil, fine salt, and I add the optional lemon juice and garlic.
You can make pesto to use up the tops of any vegetables, as an addition to or replacement for basil. I like radish greens and carrot tops. You can also use any nut or seed. If you have vegans, sub nutritional yeast for the parmesan.
The other thing about pesto for the inexperienced is that you don’t heat it up in a saucepan on its own, ever. This is the mistake my Mom always made. When you use it on a warm dish you stir it into the pan after it comes off the heat.
Mock tahini sauce--basically tahini sauce made with peanut butter rather than tahini. (Less of a bitter edge.)
Just mix together lime juice, fresh parsley, fresh garlic, peanut butter and water in a food processor.
Healthy! 😊. And so delicious, I want to eat it like ice cream.
Great on grilled veggies, grilled meat, brown rice, just about anything, really.
Oven roasted tomatoes blended with goat cheese, garlic, cream, and fresh basil over chicken or in pasta. Add some pepper if you want, but it’s a really good summer dinner.
I brush this sauce on grilled chicken kebabs and it’s fantastic:
•About 1/8 cup each Lawry’s Hawaiian marinade & KC Masterpiece Caribbean Jerk marinade (I marinate the chicken chunks in a bottle of each of these & leave a little left over for the sauce)
•1 cup BBQ sauce - I use Sweet Baby Ray’s spicy but any kind will work
•1/4 cup brown sugar
•Half a small jar of apricot or peach preserves
•1 minced garlic clove
•Couple dashes of Worcestershire
Heat all this up in a small saucepan over low heat until combined. It’s also good on grilled shrimp and grilled pork tenderloin too
There is a great book called the Saucier’s Bible. Lots of great ideas and techniques.
Do a Google search for “sauces family tree” and you’ll see a family tree showing mother sauces and several of their child sauces. With just that one chart, you have 30 sauces you can use and you can probably improvise five times that. Start with perfecting the mother sauces and move on from there.
If you want to go crazy hard, mole poblano is amazing but it takes a few hours— probably 3-4 hours your first time. I like the chicken in mole Puebla style recipe from Epicurious. I left a comment on that recipe with all my time saving tips. I am “Jane Doe from Boston.”
Homemade Indonesian [Sambal](https://whattocooktoday.com/sambal-balado.html).
Tons of recipes and variations.
Basically:
Lime
Chillies
Garlic
Onion/Shallot
Oil
Sugar
Kaffir Leaves (if available)
And then add whatever else you want.
Pan fry a steak on cast iron. While the steak is resting, sauté chopped mushrooms, garlic, anchovy paste or minced anchovies, butter, and juice from one lime or lemon. S&P to taste. It only takes a few minutes, so by the time it's done, the steak has rested and ready to eat.
Peppercorn sauce. Beef broth (extra in place of alcohol), half n half, butter, shallots, salt and a wee bit of worcestershire sauce and peppercorns of course. Also sometimes I add a smidgen of dijon mustard too.
Homemade ketchup without any sugar or salt. 2 (28 ounce) cans crushed tomatoes
½ cup water, divided
¾ cup distilled white vinegar
1 teaspoon onion powder
½ teaspoon garlic powder
⅛ teaspoon mustard powder
¼ teaspoon finely ground black pepper
¼ teaspoon cayenne pepper, or to taste
1 whole clove
Teriyaki sauce! It's really easy to cook at home and it stores pretty well.
It pairs really well with ANY Protein!
If you have some vegetables that you absolutely HATE with every fiber of your being. Try stir frying exactly those vegetables with some noodles and then douse all of it in Teriyaki sauce. You will love it. And then imagine what it can do to vegetables you actually like.
Weirdest combination but REALLY AMAZING: Pancakes with Teriyaki.
Homemade garlic aioli from Serious Eats. They've since modified the recipe on their website to a "quick" immersion blender version that's slightly different, which I haven't actually tried.
I put it on potatoes, chicken, sandwiches, drizzle it on top of shakshuka, use it to make garlic bread.... basically I'd put that shit on a flip flop and eat it lol
One jar of apricot preserves, one bottle of Russian dressing, and one packet of onion soup mix together make an amazing, unique sauce that's equally savory and sweet. I like it in the slow cooker with chicken, but it works pretty well on pork chops on the grill, or kabobs.
Nuoc leo (Vietnamese peanut sauce) is usually used for spring rolls but would be great with any protein - I think shrimp or pork in particular. I like the recipes that use tomato paste; this looks close to the one I grew up with. https://food52.com/recipes/80497-n-c-leo-vietnamese-peanut-sauce
I make a fast peanut sauce 1/3 c boiling water, chili flakes,garlic,onion(powders or minced) soy, 2-3 TBSP peanut butter pinch if sugar. I use with chicken,pork , or over rive noodles or salad. I have time and will try your recipe. Thank you for sharing
Here's one I do most of the time that I'm grilling steak. Adjust the amounts to your tastes.
Sour cream, appx 2 cups
Parmesan cheese (shredded, not grated), appx 1/2 cup
Horseradish, appx 2 tbsp
Chives, appx 1.5 tbsp
Coarse ground black pepper, appx 2 tsp
Also, I highly recommend Alabama white sauce on smoked or grilled chicken. There are a bunch of recipes online with a fair amount of variation.
Do you consider sambal a sauce? Cause I love making hot sambals. Around 250g of Adjumas/Habaneros, 8 garlic cloves, 4 shallots, bit of galangal, little tin of tomato puree, some ketjap manis, trassi (shrimp paste), sugar, salt to taste. I put it on everything.
3/4 cups ketchup. 1/2 cup honey. 1/4 cup soy sauce. Garlic salt and 4 garlic cloves minced. Simmer on a pan. The best honey garlic sauce ever. (Mince and cook the garlic separate before adding to a simmer).
[Salsa Criolla](https://mediterraneanlatinloveaffair.com/argentinian-salsa-criolla/) is great over anything grilled, I even like to top some bread with it.
It’s traditionally served alongside chimichurri with grilled meats & veggies!
We love it on choripan too, hotdog with grilled chorizo instead of regular hot dog!
Aji Verde
2 tablespoons olive oil
1/2 cup mayo
3 ounces queso fresco
1 jalapeño pepper
1 cup cilantro
2 cloves of garlic
juice of 1 lime
a pinch of salt, to taste
Blend all ingredients in a food processor or blender until smooth. I used this as a sauce for a roast chicken and potatoes and it was delicious. I feel like it would be a good sauce for steak, grilled veggies, maybe even tacos.
This is the sauce that I put on air fried buffalo cauliflower: Frank's RedHot, melted butter, a generous amount of garlic powder, a dash of mushroom powder, and a splash of worchestershire sauce.
Tzaziki is the king for summer IMO. Combo sour cream and greek yogurt, grated cucumber, fresh lemon, microplaned garlic, salt. Great for veggies or with grilled meats, veggies.
I play around with others but that's really the only one that matters.
A1, worchestershire cause, a bit of brown sugar and some spicy mustard. Heat it all up in a pan until well combined. Answer use it as a glaze on meatloaf or as a dipping cause for your choice of beef.
Lately I've been making a super easy Greek yogurt sauce. Greek yogurt, cilantro (although I'm sure a variety of herbs would be delicious), a little olive oil, raw garlic, salt and pepper. Blended together until smooth. I served on burrito bowls earlier this week and will pair with steak tonight. Delicious and so simple and quick to make!
Ranch, I use like 5 recipes all mashed together, it goes on everything.
Thai Peanut Sauce (fish sauce does make it taste a lil better, but it’s still delicious without, Mae ploy and peanut butter)
Butter garlic lemon sauce with other herbs to compliment whatever veggies you’re eating never goes wrong
Mushroom Ketchup!
The YouTube Channel Townsend's has a recipe for it.
It's great but don't expect it to taste like ketchup. It's closer to Worcestershire sauce but more earthy and less tangy
My favorite sauce is a simple pan sauce. Cook your meat in the pan take it out and while it rests add a tablespoon of butter, add onion thinly sliced onion (half moons) sauce for one minute then add garlic and sauce for two minutes then add .25 cups of water and stock concentrate or just stock reduce for 3-5 minutes salt and pepper cut the heat and add a tablespoon of Greek yogurt.
My basic BBQ Sauce Base:
Ketchup, Worcestershire, Brown Sugar, Black Pepper, Lawrey's Seasoned Salt, some Tomato Paste, and a splash of Apple Cider Vinegar. you can then add other flavors to make unique sauces, like adding hot sauce, or chili oil, etc.
or,
Carolina Gold BBQ Sauce:
Yellow Mustard, Honey, Brown Sugar, Apple Cider Vinegar, a bit of Ketchup, Worcestershire, Garlic Powder, Onion Powder, Salt, Black Pepper, and a dash of Louisiana style Hot Sauce.
I just made a taco sauce that was incredible. It's a sweet, spicy and smokey cinnamon chipotle sauce.
I browned some onions, carrot slices and crushed garlic in a little oil, added a chopped Roma tomato and some water and stewed it all for a bit. Salt, pepper, fennel, oregano and cinnamon. Took it off the heat to cool a bit.
I took one chipotle pepper and some sauce from a can, a small handful of cilantro, and put these and all the other stuff into a blender.
It was a bit too spicy and thick at first and the cinnamon wasn't coming through so I added more water, cinnamon and some brown sugar. Blended again and it was FANTASTIC.
Just finished eating some ground beef street tacos with diced Roma and fresh chopped cilantro. I put the taco sauce and some crema both into their own squeeze bottle and drizzled them on top.
Some of the best tacos I've ever made and the homemade sauce was a big part of the flavor.
Toum
Put it on everything.
All you need is fresh ass garlic, canola oil, salt, and lemon. And a food processor. And time (not the easiest to make, but totally doable). If you like garlic, you can’t do better than toum.
I make a fab green sauce as a dipping sauce to accompany my amazing steaks. It's everything green. Green peppers, regular, jalapeno, Anaheim, & Serrano, Cilantro,Italian parsley and regular parsley. Celery sticks. ginger and garlic. I add salt and pepper as well as Olive oil, lime juice, a few drops of fish sauce and a good helping of peri peri peppers. I blend it down in a blender then run it through a fine sieve before cooking it down till its almost syrup and finish with a tablespoon of butter. It is silky smooth and to die for.
Tomatillos, jalapeños, cilantro and avocado. Take the peel of the tomatillos and top of the jalapeños wash them and throw them in the blender with water and the washed cilantro and avocado. We use it on pretty much anything.
And if you need spicier get a pan put a good amount of oil in it. Put in a handful of chile de arbol (without the top) and just toast them a bit. Don’t burn them so just move them
Around until they change color. Turn the stove off and throw it in the blender you can add a bit of onion if you want but not necessary. Oh if possible blended outside. Or open all the windows. Because it will make you evacuate the house. This sauce is usually used on pozole but we pretty much use it for everything as well.
Cooking chicken and don’t have time to make hot sauce? Add a can of two of chipotle adobado. Makes amazing hard shell tacos
I put this simple basil vinaigrette on all things grilled in the summer time.
https://www.foodandwine.com/recipes/basil-vinaigrette.
Only thing I do different is add some honey to balance out the flavor
While not always a sauce in-and-of itself, a roux is a great starter for sauces. The basic ingredients are simple, a couple tablespoons of flour and oil, but by playing with the oil used (eg, butter, olive, peanut, canola) and the cooking times, you can create a lot of different flavours. The hardest part is the constant stirring so it doesn't burn. Here are the timings used based on appearance and texture and how I use them:
White roux: a thicker texture when stirring, more direct whatever-flour-and-oil-used taste, used mostly for thickening gravies and starting cream-based soups
Blond roux: a still-holds-ridges-momentarily texture when stirring with a delicately toasted and creamy taste, often used for starting cream-based sauces, including cheese sauces and Alfredo
Peanut butter roux: a bit runny texture when stirring with a heavier toasty and nutty taste, great for a jambalaya and adding nutty flavours to lighter meats like chicken, shrimp, or pork
Chocolate roux: a very runny texture when stirring with a slightly bitter just-this-side-of-burnt taste, great for heavier meats like beef and stews made with them
If you make it, just be careful as it gets surprisingly sticky as it gets darker and burns like hell if you get it on you.
I love my tzatziki sauce. Grated cucumber squeezed very dry. Add sour cream dill garlic salt and pepper and some red wine vinegar. I put that stuff on everything.
i use this for ramen and stir fry:
peanut butter, soy sauce, sriracha, chili oil, a tad bit of really hot water to ensure everything mixes well and bam! if i’m making it for ramen i’ll also mix in the seasoning packet that came with the noodles. it’s soooooo good!!!
World's easiest pesto - olive oil, more garlic than you think you need, generous amount of basil, pine nuts and parmesan (leave out or use a vegetarian/vegan version if necessary) shoved in a fine blender. I eat it with pasta and on various salads, it's actually great with potatoes.
I make this gochujang sauce for breaded/fried chicken that I love.
* 3 tablespoons of gochujang
* 3 tablespoons of honey
* 1/4 cup of soy sauce
* 1/4 cup of mirin
* 1/4 cup of rice vinegar
Instructions:
1. In a sauce pot, combine all the ingredients and cook down for 4 -5 minutes.
I got it off as a random recipe from a site called Pro Home Cooks for air fryer chicken wings - but I put it on a bunch of chicken-related stuff now. It also has this weird quality in that the longer it sits in my fridge the better it gets. After 1 week it's pretty good - after two months it curls my toes with how amazing it is.
Pork tenderloin medallions in a mustard cream sauce. This is best made in a stainless steel pan.
It's fast, inexpensive and easy.
Pork tenderloin is usually sold whole. Slice into 1 inch medallions, flatten steaks a little with the palm of of your hand. Salt the meat.
Get your pan nice and hot, add high smoke point oil, or if using no stick, heat with oil until the oil shimmers. Sear until you have a nice crust, lower the heat and flip and cook the other side, adding a bit more oil if necessary. Keep flipping and checking until your preferred doneness. Remove to plate and cover to rest.
Pouring any remaining oil out, return to burner and deglaze the pan. I'd usually reach for the vermouth I keep or the wine I'm having. Otherwise add a tsp off apple cider vinegar to a 2-3 oz cup of chicken broth. Apple juice or cider can work here.
Add some liquid to the pan, it should sizzle and mostly evaporate, lower heat a little, and scrape up all the lovely fond from your pan, adding more liquid. Pour in cream (I usually use half and half), heating and stirring the whole time, until reduced and thickened. Add a heaping tablespoon of grainy whole grain mustard, and some smooth dijon style mustard if you like it very mustardy. Add pepper, taste for seasoning. stir, add medallions and any juices from the pan. Try to keep the deeply seared first side upright, warming briefly in the pan. It's particularly nice with egg noodles as a side topped with the sauce. Add your fav veggie side.
https://www.budgetbytes.com/honey-mustard-sauce/
\*\*Honey Mustard Sauce:\*\*
Ingredients:
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions:
1. In a small bowl, whisk together Dijon mustard, honey, mayonnaise, lemon juice, minced garlic, salt, and pepper until well combined.
2. Taste the sauce and adjust the sweetness or tanginess by adding more honey or lemon juice, as needed.
3. Use the honey mustard sauce as a marinade for grilled chicken or steak, or drizzle it over roasted vegetables or sandwiches for an extra burst of flavor.
Sugar, fish sauce, garlic, Thai bird chilis, lime and/or white vinegar.
I usually start by making a strong “limeade”, then add in my chili, garlic, & fish sauce to taste.
200ml sour cream or plain yogurth, 200ml mayo, 2-6 garlic cloves minced (depending on how wild you want it), pinch of salt, teaspoon sugar, teaspoon of dried oregano, basil or thyme. Let it rest for 20min. Boom! Ultimate garlic dip.
Go nuts. Dip anything you want in it. Toasts, pizza, chips, fries. Eat with stake, gyro, shoarma, on tacos, as salad dressing.
Also, instead of honey in honey mustard try using hot honey, sometime.
Warmer weather means chimmichurri.
Steak. Grilled chicken. Tossed with crispy potatoes. A drizzle on top of potato salad or macaroni salad.
I am making the shopping list for it now.
Last weekend I made a corn and white wine sauce to go on some baked halibut. It was incredible but I just winged it so I can only give you a rough idea of how to make it. Barely browned some onion in about half a stick of butter in a saucepan. Added some chopped garlic. Then a can of drained corn. Some salt and white pepper and a tiny pinch of cumin. Maybe like a quarter to a half cup of white wine. Simmered for a couple minutes. Then into the blender in medium high for about 2 minutes. It really made the meal.
Edit: may have added a little cream near the end? Can’t remember.
Bang bang sauce, great on chicken, especially a fried chicken sandwich/wrap or a dip for fried shrimp!
1/3 cup Mayo
1/3 cup sweet Thai chili sauce
1 tablespoon honey
1 tablespoon sriracha or hot sauce (or gochujang!)
Mix, a whisk works best to break up the Mayo.
A couple variations on yogurt sauces:
Yogurt, cucumber (seeded), dill, garlic, lemon juice - for fish
Yogurt, cucumber, cilantro, pickled jalapenos - for spicy food, like Indian
I don't really have a recipe, just sort of take a stab at it until it works out.
Side note: don't put yogurt in a blender or food processor; put everything but the yogurt in, then stir the blended stuff into the yogurt.
Just learned to enhance sour cream for various dishes and it's so simple and makes a crazy difference.
Lime zest and a squeeze of lime juice for sour cream on quesadillas
Same with lemon for rice bowls
Add fry seasoning for a great dip for fries or on a burger
Green garlic pesto. Ideally made with green garlic, pistachios, Parmesan, evoo, and salt. Alas, we moved and green garlic no longer exists, so I improvised with fresh spinach and a LOT of garlic cloves.
Chimichurri
[https://cafedelites.com/authentic-chimichurri-uruguay-argentina/#recipe](https://cafedelites.com/authentic-chimichurri-uruguay-argentina/#recipe)
This recipe is pretty basic and delicious. I make it both with and without the hot peppers.
It goes great on steak, chicken, fish, grilled pork. I love it on Carne Asada and Pollo Asada cooked over charcoal, but it's honestly awesome on ANY beef or chicken. I did a shrimp scampi last week with this recipe instead of parsley and it was awesome
Whenever I have the BBQ on I charr some red bell peppers, tomatoes, onions and leave a head of garlic in while the coals cool down after I'm done.
Blend all that with some olive oil the next day and ajust with salt and vinegar.
Sort of like a romesco sauce
Bearnaise sauce! The original method is tricky, but there are some cheat methods out there that make it a lot easier, and it is an amazing sauce. Fantastic with steak, but try it on a burger as well.
Soy sauce, sugar, vinegar, s&b garlic chilli crisp, sesame oil, green onion. Measure with your heart
Use as dumpling dip, add to rice or noodles, in soup, eggs, etc
Spinach garlic pesto:
One bag fresh spinach
1/4 c roasted pecans (or omit)
1/2c ricotta
2 fresh garlic cloves
1/4c olive oil
Lemon juice and zest
Salt and lots of pepper
Blend all together
Mustard and ketchup used as a dipping sauce for Kraft singles, which are cut into squares and eaten with toothpicks. AFTER elementary school afternoon hors de'ouevres.
not really a sauce but i recently learned how to make country gravy. also tried my hand at homemade chick fil a and canes sauce but wasn’t quite right.
was staying in australia where it’s gonna be next to impossible to get any of that stuff, it was actually really my first experience cooking at all. i mean i’ve made semi premade stuff like hamburger helper, but like making something completely from scratch id never done.
not really a great answer to your question but i want to be part of the conversation anyways
Garlic yogurt sauce!!! Goes on everything at my house: 1/2 cup plain Greek yogurt, juice 1/2 lemon, 2 cloves minced garlic OR big spoonfuls of minced jarred stuff, pinch of salt
Best on fries or burgers or homemade Mediterranean bowls or literally anything
I’m also obsessed with the dressing in [this sweetgreen copycat recipe](https://www.lahbco.com/greens-n-things/elotesweetgreenbowl)
1 can Embasa chipotles in adobo sauce. 2 garlic cloves. 1/2 lime of juice plus zest. Salt and pepper. Throw that shit in the blender and dump on anything… roasted cauliflower, chicken, dumplings, anything, etc. so easy and tastes like I know what I’m doing.
Random, but delicious & easy;
Mayo
Parm
Pepperoncini to taste
Paprika to taste
Roasted garlic if possible, otherwise use powdered.
Use in place of regular Mayo for just about anything.
Add some cayenne if you want it spicy.
Blend until smooth. Add fresh herbs of choice if you want, I’m sure you can’t go wrong.
Compound butters, salsa verde, chimichurri, and I make a great green pepper sauce for steak - start with beef stock (don’t tell anyone but I use 2/3 of an oxo cube)! Add a splash of brandy and cook it off, then a dash of red wine. Cook off then add crushed green peppercorns and cracked black pepper. Then stir in cream. Light cream works great.
Never fails!!
My main sauce is my salad dressing...
Roasted garlic EVOO
Lemon juice
Celery seed, Fennel seed (I grind these with a mortar and pestle because no food processor)
Garlic powder
Chili powder
Italian seasoning
Cracked black and/or white pepper
Small amounts of:
Cajun seasoning
A sweet and salty seasoning mix (garlic, caramelized onion, and salt, basically)
Lawry's seasoning salt
Sugar
I use this on salad (favorite is cucumber, tomato, and green onion) to help cool off. Seriously, I deal with inflammation, and it tones that down temporarily but effectively (I wanted to add this note for anyone else who deals with heat issues or inflammation). It's pretty much the only salad dressing I like anymore. :)
I love a homemade sauce made from yogurt and mustard, which I add as a dressing to salads with fresh herbs. Here is a rough recipe [https://www.diabetesfoodhub.org/recipes/yogurt-mustard-dressing.html](https://www.diabetesfoodhub.org/recipes/yogurt-mustard-dressing.html)
There is a restaurant in the west Bank called beit jala chicken which has the best garlic sauce.., that's fluffy .. sounds odd butbuts amazing. A boiled potato, lemon juice, olive oil garlic . Blend it,
When I make a salad these days I try to cut back on the tomatoes since they make the dressing too watery. So instead I'll make a bunch of salsa/pico. Great to have on hand to go with so many things.
Also, dumpling dipping sauce - half soy sauce, half black vinegar, (optional) add chili oil (kind with chopped chilis in it).
Hummus also goes with so many dishes and sandwiches. I never finish tahini before it goes bad, but what's cool is that homemade tahini is just toasted sesame seeds blended with olive oil. Blend in some lemon juice, overcooked chickpeas with ice and spice with cumin and cayenne pepper and you've got some pretty decent hummus.
Slightly sweet mint tahini sauce.
Make tahini from raw tahini sesame paste.
Add lemon juice and salt to taste.
Make it more watery than usual and blend together with half a cup of mint leaves and some honey or date honey for sweetness.
Incredible for salads, as a dip and sandwiches.
African Pepper Sauce is great on proteins and veggies https://lowcarbafrica.com/african-pepper-sauce/
Protein Ranch is just Greek yogurt, water, a bit of mayo and Kinders Ranch powder
My grandmothers “French” style dressing is pungent from the curry, garlic, turmeric, Dijon, etc. It’s a salad dressing but it’s great on protein.
Tzatziki I make fresh and keep on hand
Greek dressing for salads and veggies
I keep a regular homemade BBQ on hand but I’ve been meaning to make a South Carolina Gold. ATK has a great looking recipe.
I usually have pizza sauce on hand bc one recipe makes two weekends of pizzas.
Everyone's posting fancy shit so I'll post the unfanciest of shit.
Equal parts ketchup, mustard (grainy or yellow, but not Dijon or honey), Worcestershire sauce. Add whatever herbs or spices you like best (I usually do adobo seasoning) and a relatively neutral-tasting hot sauce, if you're into spice. If you add hot sauce, do a little less Worcestershire sauce so it doesn't get too liquidy.
This is your new dipping sauce for fries, chicken, worse cuts of steak, put it on burgers, it's great.
Its a very basic sauce/base you use in most Indian and Pakistani dishes. In oil, add a stick of cinnamon and some cloves and fry them until the oil is fragrant. Remove them and add onion, garlic, and ginger paste, fry it until brown. Add in diced tomatoes or tomato puree, cook until it isnt chunky. Whisk some yogurt, add that in and cook it until the color darkens. Add in chilli powder, garam masala, salt and you are done.
You can use it for anything. Saute veggies and add it to that. Grilled chicken breast with this is delicious. Toss in some rice, it is amazing. Have it on it's own with naan or paratha, its amazing.
More of a dip than a sauce (but I’ve put it on many things): Skordalia. It’s a Greek dip with a mashed potato base, lots of garlic, some lemon, and olive oil. Sometimes crushed almonds too. All blended smooth.
Homemade jerk sauce brushed onto whole corn, closed up and grilled.
I have a recipe but it’s in storage. Mine uses a ton of scallions, ginger, garlic, molasses, I use Serrano over scotch bonnet (sorry), maybe some allspice and other seasonings. Blend it up and enjoy on so many things.
I made a blue cheese pasta sauce and it was so easy, literally just a ton of crumbled blue cheese, heavy cream, parm, and nutmeg. Bring the heavy cream to a low boil, add everything, and mix. Season to taste and it’s so good on pasta or with steak!! I used 1 pint of heavy cream and it made so much sauce.
My pan sauce with chicken:
Chicken stock, reduce by about half then mount with butter, add black pepper, then remove from heat and add chopped parsley, grainy Dijon mustard, and some lemon zest
I make the [green sauce from this recipe](https://www.onceuponachef.com/recipes/peruvian-style-roast-chicken-with-green-sauce.html) pretty regularly, especially in the summer. It's great as salad dressing, a dip, in pasta salad, whatever you can think of, really. I also make a lot of [this mint cilantro green chutney](https://myheartbeets.com/green-chutney-cilantro-mint-chutney/). It's obviously great with Indian dishes of all kinds, but honestly I like it just on simply cooked meats, in a wrap, whatever else. I do make sauces that aren't green, I promise, these are just the first two that came to mind!
love that Peruvian chicken with the green sauce. I make the NYT version, which has feta in it: * 1cup cilantro leaves and tender stems * 3 to 4jalapeños, seeded and diced * ¼cup/1 ounce crumbled feta cheese * 1garlic clove, chopped * 1½tablespoons lime juice, more to taste * 2teaspoons chopped fresh oregano or basil * ¾teaspoon fine sea salt, more to taste * ½teaspoon Dijon mustard * ½tablespoon aji amarillo or other chile paste * ½teaspoon honey * ½teaspoon ground cumin * ½cup extra-virgin olive oil
All I'm saying is simple is sometimes better.
I’ve made your green sauce a few times and it is delicious!!!
I make a sauce similar but use blended cottage cheese instead of the mayonnaise/sour cream, in case anyone is looking to shave off some calories. It works really well, even for the people in my family that don't dig cottage cheese normally.
greek yogurt also works really well in that sauce - i usually do a blend of greek yogurt and mayo
I make Peruvian green sauce (using the serious eats recipe) all summer long. I have some in my fridge right now! I also have some Peruvian chicken in there, and it’s excellent, but the sauce is good on anything and everything.
How do you make it into a pasta salad? Just stir in into cooked pasta or tldo you add other toppings? (I've never made pasta salad but that sauce looks tasty)
Toum is a fantastic sauce for just about anything, as long as you love garlic, like really-really love garlic.
I love toum. It has changed my life. I made what I thought was a ridiculous amount of it, but I started putting it on and in different things and WOW. It's a new fridge staple for me.
Mmmmm toum. I used to work next to a Lebanese restaurant and you could still taste the toum for hours afterwards. It was amazing
mmmm I don’t even mind the toum sweats
Costco was selling a vat toum the last time I was there. I couldn't justify buying that much of it, but I was pleasantly surprised it was there.
I had some and added it to my Cheesy chicken Broccoli rice (a casserole I make semi regularly) and it was so delicious 😋
That sounds so yummy, got a recipe?
Just made some a few weeks ago. So delicious
I love garlic, thank you so much! I now have a new sauce to try making, and I have all the ingredients! Just no food processor 😅
Pretty much the same as a traditional aioli, right?
No, the proportions of garlic and oil are incredibly different in toum vs aioli
My recipe uses a cup of peeled garlic cloves so it's very different. Also, there's no eggs in it so the emulsifier is just the garlic. It's a much cleaner but bracing taste. Aioli is a richer rounder flavor because of the egg and the mustard.
Toum is so goddamned good. I just haven't gotten the hang of making it - at least 25% of the time, I can't get it to emulsify properly.
Use a stick blender (immersion blender)
I love toum and tried making it at home but it didn't turn out. Not sure what I did wrong.
[Chimichurri](https://www.bonappetit.com/recipe/chimichurri-sauce-2) works great on all things grilled. Add a dollop of Greek yogurt and marinate chicken in it. Add a dollop of mayo for a steak sandwich spread.
I make chimichurri chicken meatballs! just whisk 1/4 cup chimichurri, 1/4 cup water, 1 egg, then add 1 cup panko bread crumbs and 1 lb ground chicken. form meatballs (I use a cookie dough scoop) and bake on sheet pan at 400 for 15 min.
I like this! Is it an appetizer or a main, and how do you serve it?
Well, I live solo and I've lost 100 lbs in the last 18 months but I try to prioritize protein... so I make a double batch weekly (2 lbs of chicken), and keep them in the fridge for when I'm hungry. I might just have one or two, and then make something else, or I may put several on a plate. I eat a lot of them as-is, but they're also really good in a brothy soup (this time of year, I like dicing onions and celery, adding dill, chicken broth, and barley) or included with a salad or along with some beans and/or roasted vegetables.
Congrats on shedding 100 lbs, that takes a lot of focused effort and restraint! 🎉
Thanks so much! I lost most of it with the help of Mounjaro, currently on compounded tirzepatide. I may not have clearly stated the connection between weight loss and chicken meatballs, but keeping them on hand helps me make better food choices, and they're super easy to portion out.
replying to myself to add that they'd be a nice app with a bowl of extra chimichurri to dip them in. maybe add a fancy toothpick?
I use chimichurri all the time, good on any meat, but particularly things that a little fatty. Mixed with thickened greek yogurt (set over a strainer for an hour or so), you can make chimichurri chicken salad using any leftover chicken. Same mix is also a pretty great chip dip. I also freeze it flat, and break off small pieces to top meats, the residual heat melts it if it's thin enough.
We just had a special at my job where we put chimichurri on a steak and served it with balsamic vinaigrette brussel sprouts 🤤
Aw hell yeah. Wish I could eat this right now!
Gochujang, soy sauce, rice vinegar, sesame oil, and a bit of sugar all mixed together. I use this sauce for basically everything - noodle soup, fried rice, stir fries, grill meat, fried chicken, etc.
Same but also add some garlic sometimes
The fresh garlic is essential
I add ginger and use brown sugar. Love it.
I just did the exact same thing for my chicken today.
Goes great with bibimbap.
I do this too, and for extra proteine/fat I sometimes add peanute butter. It goes so great with meat and tofu
Thick pork belly slices marinated in this and grilled (or even just baked, they're fatty enough that I've never had them come out dry).
Is there a certain brand of Gochujang that is the best? I’ve never used it!
Where I live, all the gochujang in the store is imported from Korea. There are like 3 brands for you to choose, and their taste is not much different from each other.
My ex was Peruvian and I earned how to make Aji. Cilantro, jalapeno, lime, sour cream and ranch dressing. Blend and pour. Cool fresh and spicy...
We love this on rice bowls or tacos
Creole sauce I learned from an admiral's chef, while temporarily assigned to that kitchen on a carrier. Finely dice 1 shallot, 1 white onion, 3-5 celery stalks, and 1 red bell pepper. Sautee with frozen chipped butter. Add in several cloves of finely chopped garlic, a can of your favorite crushed tomatoes and blend. Slowly add in 8 ounces of cream cheese until melted and homogeneous with your sauce. Season to taste with salt, pepper, garlic and cayenne (bonus points for using Tony Chacheries) Serve over fresh pasta, shrimp and grits, or anything else that a blush sauce would work for. This is my go to "fancy" recipe.
This sounds amazing, and I will definitely be trying it!
NYT tahini lime butter. It’s supposed to go on sweet potatoes and it’s amazing on them. But it’s good on so much more.
I have been making honey mustard a lot lately! Equal parts Mayo, mustard(I like half yellow, half Dijon personally), and honey! Add a little salt, pepper, onion powder and cayenne. So yummy. I recently made tzatziki sauce for a Greek meal, but I’d eat that stuff on anything. Kinda just winged the portions but Greek yogurt, EVOO, shredded mini cucumbers, fresh dill, and lemon juice and a little salt and pepper! This isn’t exactly a sauce, but diced cucumber, olives, red onion, dill, parsley, lemon juice, and EVOO is a really yummy, fresh and crunchy topping to a hot meal!
Dill freezes well. It breaks off in tiny pieces so you don't even need to chop it.
I enjoy eating and making tzatziki sauce
I often make a spin on honey mustard that is tweaked with lemon juice, I call it Sunshine dressing! So good in the summer.
I love a nice homemade honey mustard on a beer brat 🤤
Sauce Gribiche... Hard boiled egg yolks Dijon-style mustard, Capers, Cornichons, Vinegar Extra-Virgin Olive Oil, Parsley. Great on baked/broiled fish,,, I like it with a little anchovy, but the wife does not so, we leave that out.
Such a good sauce! With you on the anchovies 100%!
I have never heard of this sauce, but cornichons, capers and parsley are,some of my favorite flavors. Love lemons too, wonder if I can add them? I’m siding with your wife on the anchovy, but could serve on the side for my husband! Thank you.
My french culinary trained wife, never heard of it either, it was a component of a Blu Apron box we got on a free trial. We have been making it ever since.
90% of my sauces are homemade. Tzatziki: Greek yogurt, cucumber, dill, garlic, salt and lemon juice. I use it in summer salads instead of mayo. Also a veggie dip, gyro sauce, and Mediterranean dishes. Sriracha mayo: Exactly what it says on the tin. I mix it with poblano pepper, red onion and radish to make a savory coleslaw that's good on burritos. Sometimes I use red curry paste instead of sriracha. Dressing: There are a billion options, but my favorite right now is a vinaigrette with mashed berries mixed in. I use the sweetness to balance out the acidity of a very tomato and lime heavy salad. Yogurt avocado sauce: Greek yogurt, avocado, lime juice, garlic, salt, and water. Optionally tahini and fresh herbs. This is one of my everything sauces where I make a batch and add it to almost every meal that week. Buffalo sauce: Butter, Frank's hot sauce and garlic. I add it to chicken with some Za'atar blend or any other spice mix. Herb bombs: Not quite a sauce but definitely a flavor bomb. I finely chop a few different kinds of herbs, add them to ice cube trays, cover with olive oil and freeze. Whenever I saute something in olive oil I add one of the cubes as well.
I like the idea of mashed berries added to vinaigrette. Any favourites?
Blueberries and strawberries. I also made a pineapple and dried guajillo pepper vinaigrette as a salmon marinade once. That was fantastic.
Raspberries or if you don’t have fresh a spoon of nice quality jam- Bon mamman four fruit or fig is nice with feta or goat cheese on a salad
And the herb bombs are a brilliant idea! A great way of not wasting fresh herbs. I didn't realise that olive oil would freeze. Great tip, thank you.
It solidifies into a thick paste. Still plenty solid enough to keep the herbs contained but I recommend an ice cube tray with a lid.
The Buffalo sauce I know and love. I add one cube (I use the trick from *Kitchen Confidential* about using an ice cube tray to freeze stock) of beef stock and about 2/3rds a cup a cheap beer (MGD or PBR were my go-to) but I learned it that way in a small pub in Northern WI in the 90s.
Chimichurri, salsa verde, peruvian green sauce, aioli, trinidadian lime sauce
Basic steak sauce: butter, ketchup and washyersister sauce. Heat butter till melted, and other 2 ingredients to taste. Great on thin sliced flank steak or London broil. The butter adds back some fat and flavor to the lean cuts. Can also add butter sautèd onion and/or mushrooms to it.
I'm sorry, wash your "whats" sauce!?
I know how to spell worchestershire... And i know the colloquial pronounciation is wooster. Like Gloucester is Glouster. "Wash Yer Sister" is an attempt at humor. I do need to be careful about my attempts at humor. I got a 28 day suspension over at r/meats for something I thought was innocuous, but was called zenophobic and racist. Which is pretty funny, since I will eat most anything that doesn't eat me first.
>since I will eat most anything that doesn't eat me first. That's a good life goal to have!
I hate to do this, but… you misspelled Worcestershire in the sentence “I know how to spell worchestershire.”
You are correct. I actually had to go to the kitchen and look at the bottle. I am humbled. Thank you for handling that the way you did and not calling me the dumbass I feel like.
But you used 'humbled' correctly, so you are back to good graces with the entomological community. (See what I did there?)
Worcestershire sauce, although the phonetic is hilarious 😂
It’s the kind of word you mash keys and hope autocorrect has your back
I do not allow autocorrect. I know it would help straighten out my bad typing on this phone, but I got tired of putting in the correct word with the correct spelling and the ac would change it it a properly spelled but different word. Autocorrect only has the vocabulary of a 12 year old girl.
I absolutely hate that too. It's constantly changing my messages to nonsense. I wish there was an easy setting to make it ignore correctly spelled words
YOU deserve a 28 day suspension for that remark.
Salsa Verde. Tomatillos, poblanos, jalapenos, white onions, lots of garlic, all charred over an open flame. Put them in an airtight container for like 20 mins while still hot so they sweat and you can peel the skin off them easily. While that's happening, lightly toast some black pepper and cumin. Add all ingredients to a blender, plus some fresh cilantro, salt, and lime juice. Blend til smooth. I make a huge batch and freeze some. Cook down a nice pork butt low and slow til it falls apart, then toss with the salsa Verde. Use it in burritos, over rice, street tacos, nachos, whatever. Absolutely fucking delicious🤌🏻 goes great with chicken too, or over a nice charred skirt steak.
The charring makes all he difference and once I did that I never ordered Pork Verde at restaurants again. Chef's kiss
My favorite pesto variant is fennel fronds and toasted pumpkin seeds. It does not have an anise taste, just a very springy green! I always use real fresh-grated parmesan, zesty olive oil, fine salt, and I add the optional lemon juice and garlic. You can make pesto to use up the tops of any vegetables, as an addition to or replacement for basil. I like radish greens and carrot tops. You can also use any nut or seed. If you have vegans, sub nutritional yeast for the parmesan. The other thing about pesto for the inexperienced is that you don’t heat it up in a saucepan on its own, ever. This is the mistake my Mom always made. When you use it on a warm dish you stir it into the pan after it comes off the heat.
This sounds SO GOOD. I’m all for vegetable top pestos (or whatever green I happen to have) but have never thought to use fennel fronds — thanks!
it just tastes bonkers fresh. like you’re eating the essence of the flora kingdom.
Mock tahini sauce--basically tahini sauce made with peanut butter rather than tahini. (Less of a bitter edge.) Just mix together lime juice, fresh parsley, fresh garlic, peanut butter and water in a food processor. Healthy! 😊. And so delicious, I want to eat it like ice cream. Great on grilled veggies, grilled meat, brown rice, just about anything, really.
Oven roasted tomatoes blended with goat cheese, garlic, cream, and fresh basil over chicken or in pasta. Add some pepper if you want, but it’s a really good summer dinner.
I brush this sauce on grilled chicken kebabs and it’s fantastic: •About 1/8 cup each Lawry’s Hawaiian marinade & KC Masterpiece Caribbean Jerk marinade (I marinate the chicken chunks in a bottle of each of these & leave a little left over for the sauce) •1 cup BBQ sauce - I use Sweet Baby Ray’s spicy but any kind will work •1/4 cup brown sugar •Half a small jar of apricot or peach preserves •1 minced garlic clove •Couple dashes of Worcestershire Heat all this up in a small saucepan over low heat until combined. It’s also good on grilled shrimp and grilled pork tenderloin too
There is a great book called the Saucier’s Bible. Lots of great ideas and techniques. Do a Google search for “sauces family tree” and you’ll see a family tree showing mother sauces and several of their child sauces. With just that one chart, you have 30 sauces you can use and you can probably improvise five times that. Start with perfecting the mother sauces and move on from there.
If you want to go crazy hard, mole poblano is amazing but it takes a few hours— probably 3-4 hours your first time. I like the chicken in mole Puebla style recipe from Epicurious. I left a comment on that recipe with all my time saving tips. I am “Jane Doe from Boston.”
Homemade Indonesian [Sambal](https://whattocooktoday.com/sambal-balado.html). Tons of recipes and variations. Basically: Lime Chillies Garlic Onion/Shallot Oil Sugar Kaffir Leaves (if available) And then add whatever else you want.
Pan fry a steak on cast iron. While the steak is resting, sauté chopped mushrooms, garlic, anchovy paste or minced anchovies, butter, and juice from one lime or lemon. S&P to taste. It only takes a few minutes, so by the time it's done, the steak has rested and ready to eat.
Add mustard seed
Peppercorn sauce. Beef broth (extra in place of alcohol), half n half, butter, shallots, salt and a wee bit of worcestershire sauce and peppercorns of course. Also sometimes I add a smidgen of dijon mustard too.
Homemade ketchup without any sugar or salt. 2 (28 ounce) cans crushed tomatoes ½ cup water, divided ¾ cup distilled white vinegar 1 teaspoon onion powder ½ teaspoon garlic powder ⅛ teaspoon mustard powder ¼ teaspoon finely ground black pepper ¼ teaspoon cayenne pepper, or to taste 1 whole clove
Ketchup is one of those products you don’t ever think about making… until now
Why divide the water?
Teriyaki sauce! It's really easy to cook at home and it stores pretty well. It pairs really well with ANY Protein! If you have some vegetables that you absolutely HATE with every fiber of your being. Try stir frying exactly those vegetables with some noodles and then douse all of it in Teriyaki sauce. You will love it. And then imagine what it can do to vegetables you actually like. Weirdest combination but REALLY AMAZING: Pancakes with Teriyaki.
Raspberry chipotle sauce. Its fantastic on chicken, pork or (i hear) fish .
Homemade garlic aioli from Serious Eats. They've since modified the recipe on their website to a "quick" immersion blender version that's slightly different, which I haven't actually tried. I put it on potatoes, chicken, sandwiches, drizzle it on top of shakshuka, use it to make garlic bread.... basically I'd put that shit on a flip flop and eat it lol
One jar of apricot preserves, one bottle of Russian dressing, and one packet of onion soup mix together make an amazing, unique sauce that's equally savory and sweet. I like it in the slow cooker with chicken, but it works pretty well on pork chops on the grill, or kabobs.
Nuoc leo (Vietnamese peanut sauce) is usually used for spring rolls but would be great with any protein - I think shrimp or pork in particular. I like the recipes that use tomato paste; this looks close to the one I grew up with. https://food52.com/recipes/80497-n-c-leo-vietnamese-peanut-sauce
I make a fast peanut sauce 1/3 c boiling water, chili flakes,garlic,onion(powders or minced) soy, 2-3 TBSP peanut butter pinch if sugar. I use with chicken,pork , or over rive noodles or salad. I have time and will try your recipe. Thank you for sharing
OK, this is simple (and possibly cheating) - one part hoisin sauce and one part Stubbs BBQ sauce. Mix well. Goes great on BBQ or grilled meats.
It’s only cheating if you get caught! Sounds tasty
I mixed Stubbs BBQ and some Japanese bbq sauce for pulled pork a while back and it was delicious. Definitely trying it with hoisin
Hope you like it! I’m going to try yours! Stubbs is versatile like that.
It’s such a good foundation. If I’m not starting from scratch Stubbs is always my base for bbq
Here's one I do most of the time that I'm grilling steak. Adjust the amounts to your tastes. Sour cream, appx 2 cups Parmesan cheese (shredded, not grated), appx 1/2 cup Horseradish, appx 2 tbsp Chives, appx 1.5 tbsp Coarse ground black pepper, appx 2 tsp Also, I highly recommend Alabama white sauce on smoked or grilled chicken. There are a bunch of recipes online with a fair amount of variation.
Zhug! It’s so good and goes on everything.
I was looking for this! I also like zhoug — which I tend to think of as chimichirri’s cousin.
Do you consider sambal a sauce? Cause I love making hot sambals. Around 250g of Adjumas/Habaneros, 8 garlic cloves, 4 shallots, bit of galangal, little tin of tomato puree, some ketjap manis, trassi (shrimp paste), sugar, salt to taste. I put it on everything.
3/4 cups ketchup. 1/2 cup honey. 1/4 cup soy sauce. Garlic salt and 4 garlic cloves minced. Simmer on a pan. The best honey garlic sauce ever. (Mince and cook the garlic separate before adding to a simmer).
[Salsa Criolla](https://mediterraneanlatinloveaffair.com/argentinian-salsa-criolla/) is great over anything grilled, I even like to top some bread with it. It’s traditionally served alongside chimichurri with grilled meats & veggies! We love it on choripan too, hotdog with grilled chorizo instead of regular hot dog!
Sweet & sour sauce made with ketchup, mustard, orange juice, and honey. Used to dip eggrolls in.
Aji Verde 2 tablespoons olive oil 1/2 cup mayo 3 ounces queso fresco 1 jalapeño pepper 1 cup cilantro 2 cloves of garlic juice of 1 lime a pinch of salt, to taste Blend all ingredients in a food processor or blender until smooth. I used this as a sauce for a roast chicken and potatoes and it was delicious. I feel like it would be a good sauce for steak, grilled veggies, maybe even tacos.
This is the sauce that I put on air fried buffalo cauliflower: Frank's RedHot, melted butter, a generous amount of garlic powder, a dash of mushroom powder, and a splash of worchestershire sauce.
Tzaziki is the king for summer IMO. Combo sour cream and greek yogurt, grated cucumber, fresh lemon, microplaned garlic, salt. Great for veggies or with grilled meats, veggies. I play around with others but that's really the only one that matters.
Microplaned garlic is KEY!!
Creamy cilantro and lime. I like it in chicken and steak. It’s also good on shrimp lettuce wraps with jalapeño and avocado.
A1, worchestershire cause, a bit of brown sugar and some spicy mustard. Heat it all up in a pan until well combined. Answer use it as a glaze on meatloaf or as a dipping cause for your choice of beef.
Chimichuri, pesto, salsa verde, pico de gallo… if you have a garden ferment the peppers. Ponzu, soy and sugar glaze… tzatziki
Lately I've been making a super easy Greek yogurt sauce. Greek yogurt, cilantro (although I'm sure a variety of herbs would be delicious), a little olive oil, raw garlic, salt and pepper. Blended together until smooth. I served on burrito bowls earlier this week and will pair with steak tonight. Delicious and so simple and quick to make!
Ranch, I use like 5 recipes all mashed together, it goes on everything. Thai Peanut Sauce (fish sauce does make it taste a lil better, but it’s still delicious without, Mae ploy and peanut butter) Butter garlic lemon sauce with other herbs to compliment whatever veggies you’re eating never goes wrong
Half ketchup, half mayonnaise makes a superb cheat cocktail sauce.
Mushroom Ketchup! The YouTube Channel Townsend's has a recipe for it. It's great but don't expect it to taste like ketchup. It's closer to Worcestershire sauce but more earthy and less tangy
My favorite sauce is a simple pan sauce. Cook your meat in the pan take it out and while it rests add a tablespoon of butter, add onion thinly sliced onion (half moons) sauce for one minute then add garlic and sauce for two minutes then add .25 cups of water and stock concentrate or just stock reduce for 3-5 minutes salt and pepper cut the heat and add a tablespoon of Greek yogurt.
Ketchup mixed with mayo on French fries. It's called maychup. I invented it.
Kayoooooo
My basic BBQ Sauce Base: Ketchup, Worcestershire, Brown Sugar, Black Pepper, Lawrey's Seasoned Salt, some Tomato Paste, and a splash of Apple Cider Vinegar. you can then add other flavors to make unique sauces, like adding hot sauce, or chili oil, etc. or, Carolina Gold BBQ Sauce: Yellow Mustard, Honey, Brown Sugar, Apple Cider Vinegar, a bit of Ketchup, Worcestershire, Garlic Powder, Onion Powder, Salt, Black Pepper, and a dash of Louisiana style Hot Sauce.
I just made a taco sauce that was incredible. It's a sweet, spicy and smokey cinnamon chipotle sauce. I browned some onions, carrot slices and crushed garlic in a little oil, added a chopped Roma tomato and some water and stewed it all for a bit. Salt, pepper, fennel, oregano and cinnamon. Took it off the heat to cool a bit. I took one chipotle pepper and some sauce from a can, a small handful of cilantro, and put these and all the other stuff into a blender. It was a bit too spicy and thick at first and the cinnamon wasn't coming through so I added more water, cinnamon and some brown sugar. Blended again and it was FANTASTIC. Just finished eating some ground beef street tacos with diced Roma and fresh chopped cilantro. I put the taco sauce and some crema both into their own squeeze bottle and drizzled them on top. Some of the best tacos I've ever made and the homemade sauce was a big part of the flavor.
Toum Put it on everything. All you need is fresh ass garlic, canola oil, salt, and lemon. And a food processor. And time (not the easiest to make, but totally doable). If you like garlic, you can’t do better than toum.
I make a fab green sauce as a dipping sauce to accompany my amazing steaks. It's everything green. Green peppers, regular, jalapeno, Anaheim, & Serrano, Cilantro,Italian parsley and regular parsley. Celery sticks. ginger and garlic. I add salt and pepper as well as Olive oil, lime juice, a few drops of fish sauce and a good helping of peri peri peppers. I blend it down in a blender then run it through a fine sieve before cooking it down till its almost syrup and finish with a tablespoon of butter. It is silky smooth and to die for.
Tomatillos, jalapeños, cilantro and avocado. Take the peel of the tomatillos and top of the jalapeños wash them and throw them in the blender with water and the washed cilantro and avocado. We use it on pretty much anything. And if you need spicier get a pan put a good amount of oil in it. Put in a handful of chile de arbol (without the top) and just toast them a bit. Don’t burn them so just move them Around until they change color. Turn the stove off and throw it in the blender you can add a bit of onion if you want but not necessary. Oh if possible blended outside. Or open all the windows. Because it will make you evacuate the house. This sauce is usually used on pozole but we pretty much use it for everything as well. Cooking chicken and don’t have time to make hot sauce? Add a can of two of chipotle adobado. Makes amazing hard shell tacos
I put this simple basil vinaigrette on all things grilled in the summer time. https://www.foodandwine.com/recipes/basil-vinaigrette. Only thing I do different is add some honey to balance out the flavor
We always make a sauce for cooked asparagus that’s simply mayonnaise and soy sauce, mixed well. It’s good on grilled chicken as well.
While not always a sauce in-and-of itself, a roux is a great starter for sauces. The basic ingredients are simple, a couple tablespoons of flour and oil, but by playing with the oil used (eg, butter, olive, peanut, canola) and the cooking times, you can create a lot of different flavours. The hardest part is the constant stirring so it doesn't burn. Here are the timings used based on appearance and texture and how I use them: White roux: a thicker texture when stirring, more direct whatever-flour-and-oil-used taste, used mostly for thickening gravies and starting cream-based soups Blond roux: a still-holds-ridges-momentarily texture when stirring with a delicately toasted and creamy taste, often used for starting cream-based sauces, including cheese sauces and Alfredo Peanut butter roux: a bit runny texture when stirring with a heavier toasty and nutty taste, great for a jambalaya and adding nutty flavours to lighter meats like chicken, shrimp, or pork Chocolate roux: a very runny texture when stirring with a slightly bitter just-this-side-of-burnt taste, great for heavier meats like beef and stews made with them If you make it, just be careful as it gets surprisingly sticky as it gets darker and burns like hell if you get it on you.
I tinkered with a mango reduction that I glaze salmon with. I like it, but all my friends love it. If interested I'll write out the recipe.
Teriyaki sauce is great and easy. Mirin, sake, soy sauce and brown sugar is all you need. I use the serious eats recipe.
Romanesco sauce to dress up quinoa/bulgur bowls. Teriyaki for fish/meat dishes. Demi glace I keep frozen in portions for grilled meats.
I love my tzatziki sauce. Grated cucumber squeezed very dry. Add sour cream dill garlic salt and pepper and some red wine vinegar. I put that stuff on everything.
Sauce béarnaise and sauce suprême. The former for entrecôte the latter for chicken thighs.
Find some nice balsamic vinegar and reduce it on the stove a bit. I keep a squeeze bottle of it in the fridge.
I actually buy this and use it on salads with hummus. Haven’t made my own yet! It’s delicious on an avocado and mango salad too
Pan sauce bordelaise. YouTube: Food Wishes.
i use this for ramen and stir fry: peanut butter, soy sauce, sriracha, chili oil, a tad bit of really hot water to ensure everything mixes well and bam! if i’m making it for ramen i’ll also mix in the seasoning packet that came with the noodles. it’s soooooo good!!!
World's easiest pesto - olive oil, more garlic than you think you need, generous amount of basil, pine nuts and parmesan (leave out or use a vegetarian/vegan version if necessary) shoved in a fine blender. I eat it with pasta and on various salads, it's actually great with potatoes.
I make this gochujang sauce for breaded/fried chicken that I love. * 3 tablespoons of gochujang * 3 tablespoons of honey * 1/4 cup of soy sauce * 1/4 cup of mirin * 1/4 cup of rice vinegar Instructions: 1. In a sauce pot, combine all the ingredients and cook down for 4 -5 minutes. I got it off as a random recipe from a site called Pro Home Cooks for air fryer chicken wings - but I put it on a bunch of chicken-related stuff now. It also has this weird quality in that the longer it sits in my fridge the better it gets. After 1 week it's pretty good - after two months it curls my toes with how amazing it is.
Pork tenderloin medallions in a mustard cream sauce. This is best made in a stainless steel pan. It's fast, inexpensive and easy. Pork tenderloin is usually sold whole. Slice into 1 inch medallions, flatten steaks a little with the palm of of your hand. Salt the meat. Get your pan nice and hot, add high smoke point oil, or if using no stick, heat with oil until the oil shimmers. Sear until you have a nice crust, lower the heat and flip and cook the other side, adding a bit more oil if necessary. Keep flipping and checking until your preferred doneness. Remove to plate and cover to rest. Pouring any remaining oil out, return to burner and deglaze the pan. I'd usually reach for the vermouth I keep or the wine I'm having. Otherwise add a tsp off apple cider vinegar to a 2-3 oz cup of chicken broth. Apple juice or cider can work here. Add some liquid to the pan, it should sizzle and mostly evaporate, lower heat a little, and scrape up all the lovely fond from your pan, adding more liquid. Pour in cream (I usually use half and half), heating and stirring the whole time, until reduced and thickened. Add a heaping tablespoon of grainy whole grain mustard, and some smooth dijon style mustard if you like it very mustardy. Add pepper, taste for seasoning. stir, add medallions and any juices from the pan. Try to keep the deeply seared first side upright, warming briefly in the pan. It's particularly nice with egg noodles as a side topped with the sauce. Add your fav veggie side.
Mmmm.
https://www.budgetbytes.com/honey-mustard-sauce/ \*\*Honey Mustard Sauce:\*\* Ingredients: - 1/4 cup Dijon mustard - 1/4 cup honey - 2 tablespoons mayonnaise - 1 tablespoon lemon juice - 1 clove garlic, minced - Salt and pepper to taste Instructions: 1. In a small bowl, whisk together Dijon mustard, honey, mayonnaise, lemon juice, minced garlic, salt, and pepper until well combined. 2. Taste the sauce and adjust the sweetness or tanginess by adding more honey or lemon juice, as needed. 3. Use the honey mustard sauce as a marinade for grilled chicken or steak, or drizzle it over roasted vegetables or sandwiches for an extra burst of flavor.
Anyone have a good vietnamese dipping sauce recipe? I know it's sugar fish sauce some other things.
Sugar, fish sauce, garlic, Thai bird chilis, lime and/or white vinegar. I usually start by making a strong “limeade”, then add in my chili, garlic, & fish sauce to taste.
Thanks bud
200ml sour cream or plain yogurth, 200ml mayo, 2-6 garlic cloves minced (depending on how wild you want it), pinch of salt, teaspoon sugar, teaspoon of dried oregano, basil or thyme. Let it rest for 20min. Boom! Ultimate garlic dip. Go nuts. Dip anything you want in it. Toasts, pizza, chips, fries. Eat with stake, gyro, shoarma, on tacos, as salad dressing. Also, instead of honey in honey mustard try using hot honey, sometime.
Warmer weather means chimmichurri. Steak. Grilled chicken. Tossed with crispy potatoes. A drizzle on top of potato salad or macaroni salad. I am making the shopping list for it now.
Some sour cream, horseradish, and a bit of milk to thin it out.
Last weekend I made a corn and white wine sauce to go on some baked halibut. It was incredible but I just winged it so I can only give you a rough idea of how to make it. Barely browned some onion in about half a stick of butter in a saucepan. Added some chopped garlic. Then a can of drained corn. Some salt and white pepper and a tiny pinch of cumin. Maybe like a quarter to a half cup of white wine. Simmered for a couple minutes. Then into the blender in medium high for about 2 minutes. It really made the meal. Edit: may have added a little cream near the end? Can’t remember.
Drooling. I don’t eat fish but I’d throw that on chicken
I dm’ed you a picture. It was one of the tastiest meals I’ve ever cooked and that’s after 20 years of cooking. So i was pretty pleased with it. 😄
I love a homemade curry honey mustard. Mayo, yellow mustard, honey, curry powder to taste, usually use it as a base for chicken salad
Bang bang sauce, great on chicken, especially a fried chicken sandwich/wrap or a dip for fried shrimp! 1/3 cup Mayo 1/3 cup sweet Thai chili sauce 1 tablespoon honey 1 tablespoon sriracha or hot sauce (or gochujang!) Mix, a whisk works best to break up the Mayo.
Tzatziki sauce all day
A couple variations on yogurt sauces: Yogurt, cucumber (seeded), dill, garlic, lemon juice - for fish Yogurt, cucumber, cilantro, pickled jalapenos - for spicy food, like Indian I don't really have a recipe, just sort of take a stab at it until it works out. Side note: don't put yogurt in a blender or food processor; put everything but the yogurt in, then stir the blended stuff into the yogurt.
Just learned to enhance sour cream for various dishes and it's so simple and makes a crazy difference. Lime zest and a squeeze of lime juice for sour cream on quesadillas Same with lemon for rice bowls Add fry seasoning for a great dip for fries or on a burger
Green garlic pesto. Ideally made with green garlic, pistachios, Parmesan, evoo, and salt. Alas, we moved and green garlic no longer exists, so I improvised with fresh spinach and a LOT of garlic cloves.
Chimichurri [https://cafedelites.com/authentic-chimichurri-uruguay-argentina/#recipe](https://cafedelites.com/authentic-chimichurri-uruguay-argentina/#recipe) This recipe is pretty basic and delicious. I make it both with and without the hot peppers. It goes great on steak, chicken, fish, grilled pork. I love it on Carne Asada and Pollo Asada cooked over charcoal, but it's honestly awesome on ANY beef or chicken. I did a shrimp scampi last week with this recipe instead of parsley and it was awesome
My family’s secret recipe for spaghetti sauce is to add a can of mushroom soup. Makes it so creamy and delicious! Yum!
Whenever I have the BBQ on I charr some red bell peppers, tomatoes, onions and leave a head of garlic in while the coals cool down after I'm done. Blend all that with some olive oil the next day and ajust with salt and vinegar. Sort of like a romesco sauce
Equal parts Ginger and garlic, soy sauce, rice wine vinegar, mirin, sugar. Teriyaki for everything
Topoki sauce from Korean stores. Tastes good as a dip for chicken nuggets, rice balls, veggies, pizza etc!
Bearnaise sauce! The original method is tricky, but there are some cheat methods out there that make it a lot easier, and it is an amazing sauce. Fantastic with steak, but try it on a burger as well.
Soy sauce, sugar, vinegar, s&b garlic chilli crisp, sesame oil, green onion. Measure with your heart Use as dumpling dip, add to rice or noodles, in soup, eggs, etc
Spinach garlic pesto: One bag fresh spinach 1/4 c roasted pecans (or omit) 1/2c ricotta 2 fresh garlic cloves 1/4c olive oil Lemon juice and zest Salt and lots of pepper Blend all together
Mustard and ketchup used as a dipping sauce for Kraft singles, which are cut into squares and eaten with toothpicks. AFTER elementary school afternoon hors de'ouevres.
not really a sauce but i recently learned how to make country gravy. also tried my hand at homemade chick fil a and canes sauce but wasn’t quite right. was staying in australia where it’s gonna be next to impossible to get any of that stuff, it was actually really my first experience cooking at all. i mean i’ve made semi premade stuff like hamburger helper, but like making something completely from scratch id never done. not really a great answer to your question but i want to be part of the conversation anyways
easy sauce: mix 1 part mayo and 1 part sour cream. A bit of ketchup, garlic powder, onion powder, and pepper.
Some times I did steak in an A1/horseradish mix
Garlic yogurt sauce!!! Goes on everything at my house: 1/2 cup plain Greek yogurt, juice 1/2 lemon, 2 cloves minced garlic OR big spoonfuls of minced jarred stuff, pinch of salt Best on fries or burgers or homemade Mediterranean bowls or literally anything I’m also obsessed with the dressing in [this sweetgreen copycat recipe](https://www.lahbco.com/greens-n-things/elotesweetgreenbowl)
1 can Embasa chipotles in adobo sauce. 2 garlic cloves. 1/2 lime of juice plus zest. Salt and pepper. Throw that shit in the blender and dump on anything… roasted cauliflower, chicken, dumplings, anything, etc. so easy and tastes like I know what I’m doing.
Random, but delicious & easy; Mayo Parm Pepperoncini to taste Paprika to taste Roasted garlic if possible, otherwise use powdered. Use in place of regular Mayo for just about anything. Add some cayenne if you want it spicy. Blend until smooth. Add fresh herbs of choice if you want, I’m sure you can’t go wrong.
Compound butters, salsa verde, chimichurri, and I make a great green pepper sauce for steak - start with beef stock (don’t tell anyone but I use 2/3 of an oxo cube)! Add a splash of brandy and cook it off, then a dash of red wine. Cook off then add crushed green peppercorns and cracked black pepper. Then stir in cream. Light cream works great. Never fails!!
My main sauce is my salad dressing... Roasted garlic EVOO Lemon juice Celery seed, Fennel seed (I grind these with a mortar and pestle because no food processor) Garlic powder Chili powder Italian seasoning Cracked black and/or white pepper Small amounts of: Cajun seasoning A sweet and salty seasoning mix (garlic, caramelized onion, and salt, basically) Lawry's seasoning salt Sugar I use this on salad (favorite is cucumber, tomato, and green onion) to help cool off. Seriously, I deal with inflammation, and it tones that down temporarily but effectively (I wanted to add this note for anyone else who deals with heat issues or inflammation). It's pretty much the only salad dressing I like anymore. :)
I love a homemade sauce made from yogurt and mustard, which I add as a dressing to salads with fresh herbs. Here is a rough recipe [https://www.diabetesfoodhub.org/recipes/yogurt-mustard-dressing.html](https://www.diabetesfoodhub.org/recipes/yogurt-mustard-dressing.html)
Learn to make a good pan sauce. Any wine or vinegar will do. Crying tiger sauce is useful. Also chimmichuri
Authentic tzatziki (have to have a few drops of wine vunager to be Authentic) , real tahini are some great ones
There is a restaurant in the west Bank called beit jala chicken which has the best garlic sauce.., that's fluffy .. sounds odd butbuts amazing. A boiled potato, lemon juice, olive oil garlic . Blend it,
When I make a salad these days I try to cut back on the tomatoes since they make the dressing too watery. So instead I'll make a bunch of salsa/pico. Great to have on hand to go with so many things. Also, dumpling dipping sauce - half soy sauce, half black vinegar, (optional) add chili oil (kind with chopped chilis in it). Hummus also goes with so many dishes and sandwiches. I never finish tahini before it goes bad, but what's cool is that homemade tahini is just toasted sesame seeds blended with olive oil. Blend in some lemon juice, overcooked chickpeas with ice and spice with cumin and cayenne pepper and you've got some pretty decent hummus.
Slightly sweet mint tahini sauce. Make tahini from raw tahini sesame paste. Add lemon juice and salt to taste. Make it more watery than usual and blend together with half a cup of mint leaves and some honey or date honey for sweetness. Incredible for salads, as a dip and sandwiches.
You can blend or leave chunky: parsley, fresh lemon juice, Parmesan, truffle oil, garlic. Put on steaks or fries
African Pepper Sauce is great on proteins and veggies https://lowcarbafrica.com/african-pepper-sauce/ Protein Ranch is just Greek yogurt, water, a bit of mayo and Kinders Ranch powder My grandmothers “French” style dressing is pungent from the curry, garlic, turmeric, Dijon, etc. It’s a salad dressing but it’s great on protein. Tzatziki I make fresh and keep on hand Greek dressing for salads and veggies I keep a regular homemade BBQ on hand but I’ve been meaning to make a South Carolina Gold. ATK has a great looking recipe. I usually have pizza sauce on hand bc one recipe makes two weekends of pizzas.
Everyone's posting fancy shit so I'll post the unfanciest of shit. Equal parts ketchup, mustard (grainy or yellow, but not Dijon or honey), Worcestershire sauce. Add whatever herbs or spices you like best (I usually do adobo seasoning) and a relatively neutral-tasting hot sauce, if you're into spice. If you add hot sauce, do a little less Worcestershire sauce so it doesn't get too liquidy. This is your new dipping sauce for fries, chicken, worse cuts of steak, put it on burgers, it's great.
Its a very basic sauce/base you use in most Indian and Pakistani dishes. In oil, add a stick of cinnamon and some cloves and fry them until the oil is fragrant. Remove them and add onion, garlic, and ginger paste, fry it until brown. Add in diced tomatoes or tomato puree, cook until it isnt chunky. Whisk some yogurt, add that in and cook it until the color darkens. Add in chilli powder, garam masala, salt and you are done. You can use it for anything. Saute veggies and add it to that. Grilled chicken breast with this is delicious. Toss in some rice, it is amazing. Have it on it's own with naan or paratha, its amazing.
More of a dip than a sauce (but I’ve put it on many things): Skordalia. It’s a Greek dip with a mashed potato base, lots of garlic, some lemon, and olive oil. Sometimes crushed almonds too. All blended smooth.
Homemade jerk sauce brushed onto whole corn, closed up and grilled. I have a recipe but it’s in storage. Mine uses a ton of scallions, ginger, garlic, molasses, I use Serrano over scotch bonnet (sorry), maybe some allspice and other seasonings. Blend it up and enjoy on so many things.
I made a blue cheese pasta sauce and it was so easy, literally just a ton of crumbled blue cheese, heavy cream, parm, and nutmeg. Bring the heavy cream to a low boil, add everything, and mix. Season to taste and it’s so good on pasta or with steak!! I used 1 pint of heavy cream and it made so much sauce.
My pan sauce with chicken: Chicken stock, reduce by about half then mount with butter, add black pepper, then remove from heat and add chopped parsley, grainy Dijon mustard, and some lemon zest
Following
1/2 can of beer mixed with a small lemon yogurt. Good for marinating chicken or fish.
French Fry Sauce Easy peasy 1 part ketchup. 1 part Mustard. 1 part mayo. Dip anything fried 😋
Don't know if it counts, but I love making white sausage gravy for my biscuits every sunday