🥫 Sauce Recipes — Homemade & Classic
Homemade sauce recipes — from simple tomato sauce to rich meat marinades. Make your dishes more delicious with the right sauce.
Chermoula
North African marinade of coriander, cumin, garlic and preserved lemon — made for fish above all.
Blue Cheese Dressing
Chunky blue cheese in a buttermilk and soured cream base — thick enough to cling to a wedge or a wing.
Muhammara
Syrian roasted red pepper and walnut dip, sweet-sharp with pomegranate molasses.
Toum
Lebanese garlic sauce — a fierce white emulsion of nothing but garlic, oil, lemon and salt, with no egg at all.
Green Goddess Dressing
A herb-heavy creamy dressing — anchovy, tarragon, chives and parsley blended into buttermilk and mayonnaise.
Hoisin Sauce
The sweet-savoury Chinese glaze, built from fermented bean paste rather than bought in a bottle.
Adjika
Georgian red chilli and spice paste — dry-toasted, pounded and used in spoonfuls rather than dollops.
Ajvar
The Balkan roasted red pepper relish — long-cooked, oil-rich and jarred for the winter.
Mint Sauce
Chopped mint steeped in vinegar and sugar — the sharp British accompaniment to roast lamb.
Remoulade Sauce
Mayonnaise sharpened with mustard, capers, gherkins and herbs — the French cousin of tartare, with more bite.
Allemande Sauce
Veloute enriched with egg yolk, cream and lemon — Careme called it a mother sauce, Escoffier demoted it to a daughter.
Gremolata
Lemon zest, garlic and parsley chopped together — not really a sauce, but it lifts everything it touches.
Zhoug
Yemeni green chilli and coriander relish — fiercely hot, fragrant with cardamom, and good on almost anything.
Tapenade
Provencal black olive paste with capers and anchovy — pounded, not puréed.
Apple Sauce
Bramley apples cooked to a fluff with butter and a strip of lemon — the classic partner to roast pork.
Horseradish Sauce
Fresh grated horseradish folded into cream — the only thing roast beef really needs.
Ponzu Sauce
Japanese citrus soy — soy sauce steeped with kombu, bonito and sharp citrus juice.
Lyutenitsa
The Bulgarian autumn preserve — roasted peppers, tomatoes and carrot cooked down for hours into a thick, sweet, faintly smoky spread.
Kyopolou
Bulgarian roasted aubergine and pepper relish, sharp with garlic and vinegar — lighter and fresher than lyutenitsa.
Tahini Sauce
Tahini loosened with iced water and lemon until it turns from stiff paste to pale, pourable cream.
Cranberry Sauce
Cranberries cooked with orange and sugar until they burst — sharp enough to cut through roast poultry.
Balsamic Vinaigrette
The everyday dressing — balsamic, mustard and oil emulsified in the right order and the right ratio.
Peri Peri Sauce
African birds eye chillies blended with garlic, lemon, paprika and vinegar into the Portuguese-Mozambican marinade.
Salsa Roja
Toasted dried chillies and roasted tomato blended into a deep red table salsa.
Gochujang Sauce
Korean fermented chilli paste thinned with vinegar, sesame and honey into a glaze for anything grilled.
Tomatillo Salsa Verde
Mexican green salsa — tomatillos charred until blistered, blended with chilli, onion and coriander.
Tkemali
The Georgian sour plum sauce — unripe plums cooked down with garlic, coriander and the herb ombalo, served with meat.
Nuoc Cham
The Vietnamese dipping sauce — fish sauce, lime, sugar, garlic and chilli in careful balance, on every table.
Romesco Sauce
Catalan sauce of roasted peppers, tomatoes, almonds and fried bread — served with grilled spring onions or anything from the fire.
Veloute Sauce
One of Escoffier's five mother sauces — a blond roux loosened with white stock into something velvet, as its name promises.
Classic Mayonnaise
Egg yolk, mustard and oil beaten into a stable emulsion — five minutes of work and nothing like the jar.
Espagnole Sauce
The dark mother sauce — a brown roux, roasted bones and mirepoix, cooked down for hours into the base of demi-glace.
Sauce Tomat
Escoffier's tomato mother sauce — salt pork, mirepoix and tomatoes cooked down long and slow, thickened without a drop of cream.
Mornay Sauce
Bechamel enriched with Gruyere and egg yolk — the sauce that turns pasta, eggs or cauliflower into a gratin.
Beurre Blanc
A white butter sauce from the Loire — shallots reduced in wine and vinegar, then mounted with cold butter into an emulsion.
Harissa
North African chilli paste — rehydrated dried chillies pounded with toasted spices, garlic and olive oil.
Italian Salsa Verde
Parsley, capers, anchovy and garlic chopped into a rough green sauce — the classic partner to boiled meat and fish.
Hummus
Chickpeas blended with a large amount of good tahini, lemon and garlic — smooth because the chickpeas are overcooked, not underblended.
Baba Ganoush
Aubergine charred whole over a flame until the flesh collapses, then whipped with tahini, lemon and garlic.
Aioli
Provencal garlic emulsion — traditionally pounded in a mortar with nothing but garlic, salt, yolk and olive oil.
Dairy-Free Basil Pesto
Vibrant and aromatic basil pesto without Parmesan. Nutritional yeast and extra garlic deliver the same bold, savoury depth in this completely dairy-free version.
Dairy-Free Ranch Dressing
Tangy, herby ranch dressing without a trace of dairy. Made with a cashew base and fresh herbs — the perfect dip for veggies and salads.
Cashew Cream Sauce
The ultimate dairy-free cream sauce made from blended cashews. Neutral and versatile — works as a base for pasta, soups, and dips.
Dairy-Free Alfredo Sauce
Velvety smooth Alfredo-style sauce made with cashews and nutritional yeast instead of cream and Parmesan. Pairs perfectly with fettuccine or any pasta.
Dairy-Free Tzatziki
The classic Greek cucumber dip made dairy-free using coconut yogurt. Just as cool and refreshing, with cucumber, garlic, and dill.
Sugar-Free Strawberry Jam
Fruity, thick strawberry jam with no added sugar and no pectin required. Made with strawberries and ground chia seeds for a beautiful spreadable consistency.
Homemade BBQ Sauce
A rich, smoky, sweet, and tangy barbecue sauce made from pantry staples. Better than anything from a bottle and ready in under 20 minutes.
Alfredo Sauce
The Roman original — butter and Parmesan emulsified with starchy pasta water into a glossy, indulgent cream without a drop of actual cream.
Basil Pesto
Genoa's greatest gift — fresh basil, Parmesan, pine nuts, garlic, and olive oil blended into vivid green perfection. Toss with pasta or spread on anything.
Béchamel Sauce
The mother of all white sauces — butter, flour, and warm milk whisked into a silky, versatile cream sauce. The base for lasagna, moussaka, and mac and cheese.
Marinara Sauce
The foundation of Italian-American cooking — crushed tomatoes, garlic, and fresh basil simmered into a deeply flavourful red sauce. Ready in 30 minutes.
Thai Peanut Sauce
Silky, nutty, and perfectly spiced — peanut butter, coconut milk, and Thai aromatics blended into an irresistible sauce for satay, noodles, and spring rolls.
Bolognese Sauce
The slow-cooked Bologna meat ragù — beef, pork, wine, and milk simmered for hours into the most satisfying pasta sauce in Italian cooking.
Mushroom Cream Sauce
A luxurious pan sauce of sautéed mushrooms, garlic, thyme, and cream — the perfect finishing sauce for pasta, steak, or chicken.
Sweet and Sour Sauce
The iconic Chinese-American dipping sauce — a perfect balance of tangy vinegar, sweet pineapple, and umami ketchup. Ready in 10 minutes.
Teriyaki Sauce
Japan's beloved sweet-savoury glaze — soy, mirin, sake, and sugar reduced to a shiny, thick sauce that transforms any protein or vegetable.
Buffalo Sauce
The fiery hot sauce from Buffalo, NY that launched a thousand wing nights. Hot sauce blended with butter into a glossy, tangy, medium-heat coating sauce.
Caesar Dressing
The bold, creamy anchovy dressing that made a salad world-famous — garlic, lemon, Worcestershire, and Parmesan in one powerful flavour punch.
Cheese Sauce
A velvety sharp cheddar sauce built on a simple roux — the essential companion for nachos, broccoli, mac and cheese, and loaded fries.
Chimichurri
Argentina's vibrant herb sauce — flat-leaf parsley, garlic, red chili, and oregano in olive oil and red wine vinegar. The ultimate steak companion.
Brown Gravy
A rich, glossy beef gravy made with pan drippings and stock. The essential finishing sauce for roast dinners, mashed potatoes, and chicken fried steak.
Hollandaise Sauce
The luxurious French emulsion sauce — egg yolks and clarified butter whisked into a rich, velvety yellow sauce with bright lemon. Essential for Eggs Benedict.
Tzatziki
The cooling Greek yoghurt dip with cucumber, garlic, and dill. A perfect counterpoint to grilled meats and warm pita — minimal effort, maximum flavour.
Ranch Dressing
America's favourite dip and dressing — tangy buttermilk, creamy mayo, and a blend of herbs and garlic. Perfect for wings, salads, and everything in between.
Tartar Sauce
The classic cold condiment for fish and seafood — creamy mayo, briny capers, pickled gherkins, and fresh herbs combined into a sharp, tangy dip.
Spicy Mayo
The sauce that elevated sushi rolls and became a global obsession — creamy mayo with sriracha and a hint of sesame. Takes 2 minutes, goes on everything.