sauced

This sauce is sweet, sticky, and good on absolutely (okay, almost) everything.

Thai Sweet Chili Sauce Recipe

cornstarch

sugar

rice vinegar

salt

In a small bowl, whisk together 2 tablespoons water and cornstarch. Set aside.

In a medium saucepan, mix together remaining 1 cup water, garlic, peppers, sugar, vinegar, and salt. Bring to a boil over medium heat, reduce heat and simmer for 3 to 5 minutes.

Stir cornstarch mixture to re-combine, then whisk into simmering sauce and cook until thickened, about 1 minute more. Remove from heat, let cool, and use immediately or store in an airtight container in the refrigerator.

Homemade sweet and sour sauce is quick, easy, and the perfect condiment for Chinese takeout or your own fried chicken.

Sweet and Sour Sauce Recipe

cornstarch (about 1/4 ounce; 7 grams)

(15 milliliters) water

(160 milliliters) pineapple juice

(80 milliliters) rice vinegar

(74 grams) light brown sugar

(45 milliliters) ketchup

(15 milliliters) soy sauce

In a small bowl, whisk together cornstarch and water. Set aside.

In a medium saucepan, combine pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce and bring to a boil over medium heat. Stir in cornstarch slurry and cook until thickened, about 1 to 2 minutes. Remove from heat and use immediately or store in an airtight container in the refrigerator for up to 2 weeks.

Creamy, tangy, spicy, and garlic-y, this incredible supersauce that adorns many sushi rolls can be achieved with two simple cupboard staples—sriracha and mayonnaise.

Spicy Mayo for Sushi Recipe

mayonnaise,

Sriracha hot sauce,

lime juice (optional)

In a small bowl, mix together mayonnaise, Sriracha, and lime juice. Taste and add more Sriracha to desired spiciness. Serve immediately or transfer to an airtight container and store in refrigerator for up to a month.

For what tastes like a complex sauce, the thick, sweet, and salty tonkatsu sauce is incredibly easy to throw together to go along with your fried golden and crispy panko-crusted cutlets.

Tonkatsu Sauce (Japanese-Style Barbecue Sauce) Recipe

ketchup

Worcestershire sauce

soy sauce

mirin

Dijon mustard

garlic powder

In a small bowl, stir together ketchup, Worcestershire, soy sauce, mirin, sugar, mustard, and garlic powder. Use immediately or store in an airtight container in the refrigerator for up to a month.

Chipotle mayonnaise is a pretty hot condiment, and I'll say its popularity is well-deserved. With just a few ingredients, you can create a complex mixture of spicy, cool, earthy, and smoky that becomes an excellent spread for sandwiches and burgers, or a dip for fries, chips, and veggies.

Chipotle Mayonnaise Recipe

mayonnaise

sour cream

chipotle chiles

lime juice

Place mayonnaise, sour cream, lime juice, and chipotles in jar of a blender. Puree until smooth and chipotles are completely chopped. Pour into an airtight container, cover, and store in the refrigerator until ready to use.

When working on this marinara recipe, I realized I had probably never made marinara the same way twice. I've done versions that are no more than tomatoes, garlic, and onion; others have me scouring the cupboards for every ingredient I can possibly find to throw in and see what cooks up. The tomatoes stay dominant in this one but other flavors—small amounts of carrot, celery, as well as the ubiquitous onion and garlic—add nice undertones.

Marinara Sauce Recipe | Sauced

olive oil

yellow onion, diced

carrot,

celery stalk, finely chopped

garlic, minced

oregano

red pepper

basil

Kosher salt

black pepper

Heat oil in a medium sauce pan until shimmering. Add onions and cook until softened, but not browned, about 5 to 7 minutes. Add in carrot and celery and cook until softened, about 3 to 5 minutes. Add in garlic and cook until fragrant, about 30 seconds.

Add in tomatoes, oregano, and crushed red pepper, stir to combine, and bring to boil. Reduce to a simmer and cook until slightly thickened, about 30 minutes, stirring occasionally.

Remove from heat, stir in basil, and season with salt and pepper to taste. Use immediately or let cool to room temperature and store in an airtight container in refrigerator for up to a week, or freeze up to 6 months.

Horseradish cream sauce is the perfect accompaniment for beef of all kinds, particularly roasts and steaks.

Horseradish Cream Sauce Recipe

heavy cream

crème fraîche

horseradish

chives

lemon juice

Kosher salt,

black pepper,

In a medium bowl, whisk heavy cream until thickened, but not yet at soft peaks.

Fold in crème fraîche, horseradish, chives, lemon juice, salt, and pepper. Refrigerate for 30 to 60 minutes before using, or transfer to airtight container and refrigerate up to 2 weeks.

Mayonnaise is the base for this remoulade brimming with fresh herbs and spices.

New Orleans Remoulade Sauce Recipe

parsley

Louisiana-style hot sauce

whole-grain mustard

garlic,

capers, roughly chopped

worcestershire sauce

mild paprika

scallion, finely chopped

cayenne pepper

In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, whole-grain mustard, garlic, capers, Worcestershire sauce, paprika, scallion, salt, and cayenne pepper. Let sit for 1 hour for flavors to combine, then serve or cover and store in the refrigerator.

Sweet and sour, this tamarind sauce is a flavorful Indian staple that's easy to prepare at home.

Sweet Tamarind Chutney Recipe

water

tamarind concentrate (see note)

jaggery sugar (see note)

black salt salt

cumin

ginger powder

Heat water over medium-high heat until just boiling. Add in tamarind concentrate and stir until completely incorporated. Add jaggery, salt, cayenne, cumin, and ginger. Stir until sugar and salt are completely dissolved.

Reduce heat to a simmer and cook until thickened to a point that it's slightly syrupy, about 20 minutes, stirring occasionally. Let cool for 10 minutes. Use immediately or transfer to an airtight container and store in refrigerator for up to 1 month. 

Barbecue sauce on pizza, yay or nay? I couldn't decide, so came up with this hybrid that has the deep tomato flavor of pizza sauce, but also comes with a sweet and tangy barbecue kick.

Barbecue Pizza Sauce Recipe

onion

garlic (about 2 medium cloves)

red pepper flakes

tomato sauce

dark brown sugar

tomato paste

honey

apple cider vinegar

molasses

yellow mustard

salt and black pepper

Heat oil in a medium saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and red pepper flakes and cook until fragrant, about 30 seconds. 

Stir in tomato sauce, brown sugar, tomato paste, honey, cider vinegar, molasses, mustard, Worcestershire sauce, and oregano. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 20 minutes, stirring occasionally.

Using an immersion blender, or transferring to a regular blender, puree sauce until smooth. Use on pizza the same day, or transfer to a jar and store in refrigerator for up to two weeks.

Onions, peppers, garlic, and fresh herbs are combined in the food processor for a powerfully flavorful Puerto Rican sofrito.

Puerto Rican Sofrito From Scratch Recipe

medium Spanish onions,

cubanelle peppers, stemmed, seeded, and cut into large chunks (about 2 cups)

garlic, peeled

cilantro,

ajices dulces (see note)

culantro (see note)

plum tomatoes,

red bell pepper, cored, seeded, and roughly chopped (about 1 1/2 cups)

Kosher salt (optional)

Place onions and cubanelle peppers in workbowl of a food processor fitted with a steel blade. Pulse until coarsely chopped.

With the motor running, add the remaining ingredients one at a time through the feed tube and process until smooth. Season to taste with salt. Transfer to container and store in refrigerator for up to three days, or freeze.

Think beyond seafood—creamy, tangy, and briny tartar sauce is good on so many things.

Extra Tangy Tartar Sauce Recipe

dill pickles

shallots

drained capers, minced

Italian parsley

lemon

hot sauce

In a medium bowl, mix together mayonnaise, dill pickles, shallots, capers, parsley, lemon juice, mustard, black pepper, salt, and hot sauce. Let sit for 30 minutes, then use immediately or store in an airtight container in the refrigerator for up to a week.

This "Memphis-style" is my favorite to make at home—it takes the aspects of sweet tomato-based sauces I grew up on, but by dialing back the sugar and amping up the vinegar, creates a sauce where seasonings and spice are more defined and achieves a pleasing balance between the main defining aspects of a barbecue sauce.

Memphis-Style Barbecue Sauce Recipe

unsalted butter

onion,

cider vinegar

Louisiana hot sauce

Melt butter in medium saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

Add tomato sauce, cider vinegar, rice vinegar, molasses, Worcestershire sauce, brown sugar, mustard, hot sauce, salt, black pepper, and cayenne and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 15-20 minutes, stirring occasionally.

Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month.

A robust, hearty blue cheese sauce that's so good it can have blue cheese haters defecting to the other side.

Chunky Blue Cheese Burger Sauce Recipe

blue cheese, crumbled (about 1 1/4 cups)

buttermilk

mustard powder

In a medium bowl, stir together blue cheese, sour cream, buttermilk, Worcestershire sauce, garlic, lemon juice, salt, pepper, and mustard powder. Transfer to a an airtight container and place in refrigerator for 30 minutes for flavors to blend. Use immediately or store in refrigerator for up to a week.

After finding smoked turkey drippings to be a little too smoky for gravy, I vowed to find a gravy that could deliver the deep flavors pan drippings produce, but without the drippings, which is exactly what this recipe does.

All-Purpose Gravy Recipe

rib celery

all-purpose flour

chicken broth

low-sodium beef broth

bay leaf

thyme

black peppercorns

In food processor, pulse carrot until broken into rough 1/4-inch pieces, about five 1-second pulses. Add celery and onion; pulse until all vegetables are broken into 1/8-inch pieces, about five 1-second pulses.

Heat butter in large heavy-bottomed saucepan over medium-high heat; when foaming subsides, add vegetables and cook, stirring frequently, until softened and well browned, about 7 minutes. Reduce heat to medium; stir in flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes. Whisking constantly, gradually add broths; bring to boil, skimming off any foam that forms on surface. Reduce heat to medium-low and add bay leaf, thyme, and peppercorns; simmer, stirring occasionally, until thickened and reduced to 3 cups, 20 to 25 minutes.

Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids. Adjust seasonings with salt and pepper. Serve immediately or store in an air-tight container and refrigerate for up to a week or freeze; reheat before serving.

Sometimes it's the simplest of sauces that can save the day. With my chili-spiced skirt steak tacos missing something, this four-ingredient cilantro cream quickly added cool, fresh tang to round out the tacos.

Cilantro Cream Recipe | Sauced

lime

roughly chopped fresh cilantro

green onion

Place sour cream, lime juice, cilantro, and green onion in the jar of a blender. Puree into smooth. Transfer to a small container and refrigerate until ready to serve.

This sweet and sour Vietnamese dipping sauce can brighten seafood, add a salty tang to beef or pork, soak into a bowl of vermicelli for a delicious snack, and a whole lot more.

Nuoc Cham Recipe | Sauced

white sugar

Vietnamese fish sauce

bird’s eye chili, minced optional

In a small bowl, whisk together water and sugar until sugar dissolves. Add in lime juice, fish sauce, garlic, and chili (if using) and stir to combine. Use immediately or store in an airtight container in the refrigerator. 

A satisfying thick, hearty, and meaty gravy that only requires sausage, flour, milk, and a watchful eye to make right every time.

Sausage Gravy Recipe

lb bulk pork breakfast sausage

milk

sage (optional)

red pepper (optional)

Place sausage in medium saucepan over medium-high heat. Cook sausage, breaking apart with wooden spoon, until browned and cooked through. Using a slotted spoon, transfer sausage to a plate, leaving drippings in pan. If less than 3 tablespoons of drippings remain, melt enough butter in pan to equal about 3 tablespoons.

Whisk flour into sausage drippings and cook, stirring constantly, until mixture turns light brown, about 1 minute. Slowly whisk in milk and bring to a boil. Reduce to a simmer and cook until slightly thickened, about 4 minutes, stirring occasionally.

Stir in sausage, sage (if using), and crushed red pepper (if using). Remove from heat and season with salt and pepper to taste. Use immediately.

It would be remiss of me to leave Ranch out of Sauced any longer. Ranch has always been a little heavy-handed for me. Unless I had a reason to drown the flavor of whatever I was eating, I rarely dipped into it. This homemade version, on the other hand, strikes a mellower tone with creamy, rich buttermilk and fresh parsley, chives, and dill.

Ranch Dressing Recipe

dill

onion powder

In a medium bowl, whisk together buttermilk, sour cream, and mayo. Mix in parsley, chives, dill, lemon juice, mustard, onion powder, salt, and black pepper. Place in an airtight container and refrigerate for at least one hour before using. Store up to one week in the refrigerator.

I spent a semester of my college career in Tel Aviv and developed a strong taste for Israeli salad, which more correctly traces its roots to a Palestinian origin. The combo is a simple mix of diced fresh vegetables, lemon, juice, and oil.

Israeli Salad Recipe

roma tomatoes, seeded and diced (about 3/4 cup)

English cucumber, diced (about 2 cups)

red pepper, diced (about 1/2 cup)

red onion, diced (about 1/2 cup)

flat-leaf parsley

za’atar

In a large bowl, mix together tomatoes, cucumber, red pepper, onion, and parsley.

Add oil, lemon juice, and za’atar and toss to combine. Season with salt and pepper to taste. Serve immediately.

Char Siu doesn't refer to a sauce particularly, but the final product after this "Chinese barbecue sauce" is applied to pork that is hung onto fork skewers and roasted. Still, there's a fairly common base set of ingredients including hoisin, honey, soy sauce, sherry, Chinese five spice powder that imparts the ubiquitous flavor and glossy sheen to Char Siu.

Char Siu Sauce Recipe | Sauced

hoisin sauce

dry sherry

Chinese five spice powder

In a small bowl, mix together Hoisin sauce, honey, soy sauce, sherry, and five spice powder.

Ever since discovering Mojo sauce as the "secret" ingredient to one of my favorite rotisserie chickens, I've been all over this stuff. As a marinade, baste, or dip, this pungent, acidic sauce packs a massive amount of flavor.

Mojo Sauce Recipe | Sauced

Place garlic in a mortar and pestle. Add 1/2 teaspoon of salt and work into a smooth paste.

Top 27 sauced recipes from across the web

The most viewed sauced recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 27 sauced recipes from across the web

The most viewed sauced recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai Sweet Chili Sauce Recipe

Sweet and Sour Sauce Recipe

Spicy Mayo for Sushi Recipe

Tonkatsu Sauce (Japanese-Style Barb...

Chipotle Mayonnaise Recipe

Marinara Sauce Recipe | Sauced

Horseradish Cream Sauce Recipe

New Orleans Remoulade Sauce Recipe

Sweet Tamarind Chutney Recipe

Barbecue Pizza Sauce Recipe

Puerto Rican Sofrito From Scratch R...

Extra Tangy Tartar Sauce Recipe

Memphis-Style Barbecue Sauce Recipe

Chunky Blue Cheese Burger Sauce Rec...

All-Purpose Gravy Recipe

Cilantro Cream Recipe | Sauced

Nuoc Cham Recipe | Sauced

Sausage Gravy Recipe

Ranch Dressing Recipe

Israeli Salad Recipe

Char Siu Sauce Recipe | Sauced

Mojo Sauce Recipe | Sauced

Chimichurri Sauce Recipe

Creole Sauce Recipe

Basic Teriyaki Sauce Recipe

Hollandaise Recipe | Sauced

How To Cook Frozen Cauliflower Rice

The most viewed sauced recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine