condiments and sauces

Hollandaise Sauce is a rich, creamy sauce recipe, perfect for poached eggs, veggies, fish, and streak. All the tips you need for the best sauce out there.

Hollandaise Sauce

eggs

tbsp white wine vinegar

cayenne pepper

Cut the butter on cubes and add to a saucepan. Place over medium-high heat and let it melt completely. Once bubbles start to form, remove from the heat.

Add eggs, egg yolk, and balsamic vinegar (or lemon juice) to a measuring bowl (or in a blender jug). Season with black pepper. Using a blender or an immersion blender, blend until the mixture is pale and fluffy.

Slowly, gradually, pour the hot melted butter in a thin stream into the egg mixture while blending on high speed. When the sauce begins to thicken, you can start pouring the butter in quicker (this will be approx. after you've used half of the hot melted butter). The sauce will be thick, creamy and velvety. Season to taste with salt and cayenne pepper. Serve warm, immediately.

If you’ve got a huge harvest of basil from the garden or market, this vibrant vinaigrette with a little chili kick is a great way to use it up. Drizzle it over any favorite salad, including sliced tomatoes with burrata cheese, and try it over grilled chicken, pork, or seafood. The dressing, which makes 1 ¼ cups, keeps 1 week in the fridge — good thing, because you’re going to want to add it to everything. The recipe is a Yummly original created by [Ashley Strickland Freeman](https://www.yummly.com/dish/author/Ashley-Strickland-Freeman).

Fresh Basil Vinaigrette

shallot

garlic

basil leaves

olive oil

white wine vinegar

lemon juice

sugar

red pepper flakes

salt

black pepper

Step 1: In a food processor…

In a food processor with the motor running, drop the shallot and garlic through the feed tube and whirl until minced. Remove the lid and add basil, olive oil, vinegar, sugar, lemon juice, sugar, and red pepper flakes.

Step 2: Process until the v…

Process until the vinaigrette is very smooth, 1-2 minutes. Season to taste with salt and black pepper. Serve, or transfer vinaigrette to a refrigerator-safe container and refrigerate for up to 1 week.

Thai Peanut Dipping Sauce

peanut oil

galangal

lemongrass

peanuts

coconut milk 13.5 ounces

tamarind paste

fish sauce

lime juice

brown sugar

Thai chili optional; end trimmed and seeded

water

Step 1: Equipment: 3-4 quar…

Step 2: Heat a sauce pot on…

Heat a sauce pot on medium high heat and add peanut oil. Reduce heat to medium and add the sliced shallots, garlic, galangal, and lemongrass. Saute until fragrant, about 3-4 minutes, stirring occasionally to prevent burning. Add in the peanuts, and stir with a large spoon to fully coat the peanuts in the mixture. Continue to saute for another 2-3 minutes to toast the peanuts.

Step 3: Add coconut milk, t…

Add coconut milk, tamarind paste, fish sauce, lime juice, brown sugar, chili (if using), and water. Cover and allow to simmer for 10-12 minutes, stirring occasionally.

Step 4: Remove pot from hea…

Remove pot from heat. Attach the pan guard to the arm of your KitchenAid® Corded Hand Blender. Attach the arm of the hand blender to the base and submerge the blender into the pot to blend. Start at a slower speed while the pieces are large, then increase speed as the mixture becomes smoother. (NOTE: You may find it easier to slightly tip the pot so there’s a deeper portion where you’re blending.) Blend until smooth, about a minute.

Step 5: Sauce will be thick…

Sauce will be thick. If you desire a thinner sauce, add an additional tablespoon of water at a time and blend again until you reach desired consistency.

https://gv.yummlystatic.com/0b5daaa3-5dc3-41a2-a870-44b7e3921720/hls/3CUnAgOOSVOFCpP9dUAw_CordedHB_PeanutSauce_GLOBAL_FINAL.m3u8

Cooking video for Thai Peanut Dipping Sauce by KitchenAid on Yummly

Thai peanut sauce is a delicious condiment to serve with satay chicken skewers or fresh spring rolls. A little bit spicy, a little bit sweet, this addictive sauce is easy to make — and is ready in just five minutes!

Yummly Recipe Basics: How To Make Thai Style Peanut Sauce

ginger

peanut butter

rice vinegar

soy sauce

honey

sriracha sauce

peanuts chopped, for garnish, optional

Step 1: Warm peanut butter…

Warm peanut butter in a microwave in 30-second intervals until soft.

Step 2: Combine all ingredi…

Combine all ingredients except for chopped peanuts in a bowl and whisk until smooth. Sprinkle with chopped peanuts and serve.

Preparing the perfect pasta sauce is a talent. This Pasta Sauce recipe is guaranteed to be a pleasure for the palate. It has only 130 calories. Ingredients include tomatoes, butter, onions, water, sugar, salt, ground black pepper, and optional tomato sauce. It may not be your great-great-great grandmother’s secret sauce, but it is perfect paired with pasta of any kind, including lasagna, spaghetti, rigatoni, and stuffed shells.

Pasta Sauce

tomatoes ripe

butter

onion

tomato sauce optional

Step 1: Cook the tomatoes i…

Cook the tomatoes in boiling water for 3 minutes. Remove them from the water and place them in cold water for a few moments. Take them out, peel them and either mash them up or chop into small pieces.

Step 2: Add the tomatoes, b…

Add the tomatoes, butter, onion, water, and a pinch of sugar to a pot. Mix well.

Step 3: Cook everything on…

Cook everything on medium heat and once the mixture begins to boil, lower the heat and cover the pot. Allow everything to cook for 40 minutes.

Step 4: Once the excess liq…

Once the excess liquid has evaporated and the sauce is somewhat thick, remove the onion.

Step 5: Add a pinch of salt…

Add a pinch of salt and black pepper. Turn up the heat and bring to a boil. Add a couple of tablespoons of tomato sauce if needed.

Step 6: Pour on your favori…

Pour on your favorite pasta or set it aside to use for other pasta sauce recipes.

easy and yummy I wanted to make dinner for mothers day but I didn't have sause

Good, but I used more and different spices. https://t.me/veraafanasyeva/6385

If you just stick to the 40 Minutes of it simmering is a little liquid so I would suggest to boil it a little longer.

Really tasty💗 my whole family loves it, I made it 1 day every 3 weeks! it's something that's easy to make

This sauce truly makes my pasta pop. Whenever I cook I make leftovers for the next day, but instead of doubling this recipe,
 I use 5 fresh tomatoes and make up for the remainder by adding four 29 oz. cans of tomato sauce to make it really saucy. I also added an abundance of 
chili powder
onion powder
minced dried onion
Vegetable Magic®. - Chef Paul Prudhomme
garlic salt
Soul Food seasoning and
olive oil, all according to taste.
This is just what I used to make it well seasoned, if anyone else just so happens to have these same spices, you won't be disappointed if you try it out. :)
This pasta sauce paired very well with Mozzarella Chicken Pasta Bakehttp://www.yummly.com/recipe/Mozzarella-Chicken-Pasta-Bake-1175862?columns=4&position=11%2F36

This rich chocolate hazelnut spread is so easy to make – we love it topped on bread, toasted banana bread or eaten straight off the spoon.

Healthy Homemade Nutella Spread Recipe

hazelnuts

coconut milk

tbsp vanilla extract

raw cacao

maple syrup

tsp sea salt

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6046752592001&=domain=kidspot

5348771529001-6046752592001

Roasted garlic is easy to make and a great staple to have in your kitchen.

Easy Roasted Garlic

Step 1: Preheat the oven to…

Step 2: Remove the papery s…

Remove the papery skins from the outside of the garlic heads (do not separate the cloves). Slice the pointed tops from the heads, creating a flat surface exposing the cloves.

Step 3: Cut four square she…

Cut four square sheets of aluminum foil. Place one head of garlic cut side up in the center of each sheet.

Step 4: Drizzle the heads o…

Drizzle the heads of garlic evenly with the olive oil and sprinkle with the salt.

Step 5: Wrap the aluminum f…

Wrap the aluminum foil tightly around each head of garlic. Place the heads on a baking sheet.

Step 6: Roast the garlic on…

Roast the garlic on middle rack of oven until a toothpick easily pierces the cloves, 45-50 minutes.

Step 7: Check to see that g…

Check to see that garlic is done. Remove from oven or add time as needed.

Step 8: Allow garlic to coo…

Allow garlic to cool for at least 20 minutes. Once garlic is cool enough to handle, unwrap the heads. Serve whole, or squeeze the roasted cloves from their skins into a bowl.

Worked great. Squeeze garlic from hulls, place in small lidded container, and over slightly with olive oil.

Wonderful! If you are heating the oven to 400* anyway, make enough for everyone to have an entire head, if they so desire. Put thinly sliced baguettes nearby and some sliced fruit, and you’ll have appetizer heaven. 
Any leftover garlic can be wrapped and kept for the next day. You might want to keep a mint nearby, as not everyone loves the garlic smell…go figure.

Pretty simple and easy with good results.  Made several heads and stored the cloves in EVO.

yum! i love garlic & this was so easy. my new favorite way to eat garlic.

Fabulous the garlic is so sweet.
Used basil olive oil for added flavor

Very good! First attempt, on my part, turned out great, based on family feed back!

This new chef adores this method of cooking garlic. Potatoes are not in my diet. If you mash the roasted garlic you get a delicious potato like consistency. Versatile, easy, and oh so Yummly!

I've made this before but it was a while back. Very delicious! We love roasted garlic!

Fantastic! Added some parsley and thyme to it before popping it in the oven. Delicious!

https://gv.yummlystatic.com/fa54596c-a29c-4833-8bf3-ce9fea4d9e7b/yiJjvTdyQwOyJBPcXVtQ_Montage_Easy_Roasted_Garlic/hls.m3u8

Cooking video for Easy Roasted Garlic by Yummly on Yummly

Chimichurri Sauce With Parsley Leaves, Cilantro Leaves, Garlic Clove, Kosher Salt, Ground Cumin, Crushed Red Pepper Flakes, Extra Virgin Olive Oil, Red Wine Vinegar

Chimichurri Sauce

parsley leaves packed, about 1 bunch

cilantro leaves packed, about 1 bunch

garlic each, peeled

cumin

extra virgin olive oil

red wine vinegar

Step 1: Combine parsley, ci…

Combine parsley, cilantro, garlic, salt, cumin and crushed red pepper flakes in KitchenAid® 3.5 Cup Food Chopper Work Bowl. Set to Chop and Process 20 seconds or until finely chopped, scraping sides and bottom of Work Bowl as needed.

Step 2: Add olive oil throu…

Add olive oil through Drizzle Basin with machine running followed by vinegar until fully incorporated.

Step 3: Chef’s Tip: Sauce c…

Chef’s Tip: Sauce can be made up to a day in advance by omitting the vinegar and adding it right before serving. Marinate 2# of skirt steak, chicken breast, or pork tenderloin in 75% of the finished product.  After your protein of choice is seared, grilled, or baked, you can slice, spoon the rest over the meat, and then serve.

You might find this sauce in squeeze bottles set on the table or in a basket at restaurants or food carts serving street-style tacos. The sauce is emulsified in a blender and seems creamy even though the sauce contains no cream. This recipe makes a big batch, but you’ll find yourself spooning or pouring it on just about anything, including a good turkey sandwich, a burger, and of course, tacos. Bottle it and give it as a gift. It keeps in the refrigerator for several weeks. Uses [KitchenAid® K150 Blender](https://www.kitchenaid.com/countertop-appliances/blenders/blender-products/p.k150-3-speed-ice-crushing-blender.ksb1325pa.html).

Mexican Orange Sauce

Roma plum tomatoes

avocado oil oil

dried chiles de årbol packed, stemmed

guajillo chile pod

apple cider vinegar

fine sea salt

Step 1: Special Equipment…

Step 2: Position an oven ra…

Position an oven rack in the upper third of the oven and preheat the broiler to high. Line a medium-sized rimmed baking sheet with parchment paper. Halve the tomatoes and remove the seeds. Place cut side down on the baking sheet. Slice the onions into 1/4-thick rounds and arrange in a single layer on the baking sheet. Broil until the tomatoes and onions are soft and the tomato skins and edges of the onions are charred, about 10 to 12 minutes. 

Step 3: While tomatoes and…

While tomatoes and onions are broiling, in a medium skillet set over medium-high heat, warm 2 tablespoons of the oil. Swirl to coat the bottom of the pan. Add the garlic cloves and use tongs to turn to brown all sides, about 3 minutes. Add both chiles and stir frequently to toast them, about 2 minutes. They will darken but remove from the heat before they blacken. 

Step 4: Transfer the chiles…

Transfer the chiles and garlic and any oil remaining in the pan to the blender. Add the vinegar, water, and salt and let the chiles soften in the liquid for 5 minutes. Add the broiled tomatoes and onions along with the remaining oil. Blend on speed 3 until the sauce is emulsified and creamy orange in color. The sauce will be thick. Transfer to bottles or a glass quart-size jar with a tight-fitting lid. Refrigerate until ready to serve. The sauce will keep for up to 3 weeks.

This recipe says it makes 64 SERVINGS?? What is a serving please? Does this recipe actually make 4 cups worth, so if so a serving would be 1 TB, but I don't see 4 cups worth of ingredients so if someone knows I would really appreciate. Or if you have measured how much total (cups, grams, etc) your recipe made I can calculate from there.

I personally wouldn't take out the vinegar. Vinegar and lime have different flavors and can compliment each other very well. I would maybe reduce the vinegar to 1/4 cup and then add the juice of a lime. I did lime in addition to the 1/3 cup of vinegar and it actually reduced the vinegarry scent a bit and made it brighter along with the serrano I added, thanks to Jeremy for the add.

use more garlic. smoke the tomatoes and onions. added 1 serrano.

I made it. It’s really good however , the smell of apple cider vinegar is too strong. Can I substitute the vinegar to lime instead?

https://gv.yummlystatic.com/135e6ab5-c634-42a9-9fab-101f752d9897/AbrbMqVhR3CC45e61BNZ_KA_MexicanOrangeSauce_Full_GLOBAL/hls.m3u8

Cooking video for Mexican Orange Sauce by KitchenAid on Yummly

Pair with our recipe for [Coffee-Rubbed Ribs on Crostini](https://www.yummly.com/recipe/Coffee-Rubbed-Ribs-on-Crostini-9756472).

Quick BBQ Sauce

ketchup

agave syrup

white vinegar

worcestershire

coffee

paprika

chili powder

Step 1: Combine all ingredi…

Combine all ingredients and whisk until fully combined. Set aside until ready to use.

Step 2: Sauce can be used f…

Sauce can be used for Coffee-Rubbed Ribs on Crostini.

Top 10 condiments and sauces recipes from across the web

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Top Tags

Hollandaise Sauce

Fresh Basil Vinaigrette

Thai Peanut Dipping Sauce

Yummly Recipe Basics: How To Make T...

Pasta Sauce

Healthy Homemade Nutella Spread Rec...

Easy Roasted Garlic

Chimichurri Sauce

Mexican Orange Sauce

Quick BBQ Sauce

Top 10 condiments and sauces recipes from across the web

The most viewed condiments and sauces recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hollandaise Sauce

Fresh Basil Vinaigrette

Thai Peanut Dipping Sauce

Yummly Recipe Basics: How To Make T...

Pasta Sauce

Healthy Homemade Nutella Spread Rec...

Easy Roasted Garlic

Chimichurri Sauce

Mexican Orange Sauce

Quick BBQ Sauce

The most viewed condiments and sauces recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine