sauces andamp marinades

A creamy, briny dressing perfect for coleslaw, grilled chicken, and beyond. 

Coleslaw Dressing

mayonnaise

apple cider vinegar or pickle brine

sugar

salt

celery seeds

black pepper

Make ahead: The dressing can be made up to 4 days ahead and refrigerated in an airtight container.Storage: Coleslaw dressing can be refrigerated in an airtight container for up to 4 days.

The Kitchn

Laura Manzano

Step 1

Place 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar or pickle brine, 1 1/2 teaspoons granulated sugar, 1 teaspoon kosher salt, 1/2 teaspoon celery seeds, and 1/4 teaspoon black pepper in a small bowl  and whisk to combine. If desired, drizzle over 12 ounces coleslaw mix and toss just before serving.

Whether you toss it with pasta or serve it over creamy polenta, you can&#x27;t go wrong with this cozy Italian-style meat sauce.

Beef Ragù

onion

carrot

celery

garlic

boneless beef chuck roast

kosher salt, divided,

olive oil, divided

fennel seeds

red pepper flakes

tomato paste

dry red wine

tomatoes

thyme

bay leaf

Make ahead: The ragù can be made up to 1 day ahead of time. Let cool before refrigerating in an airtight container or in the pot you cooked it in. Reheat on the stovetop over medium-low heat.Storage: Leftover ragù can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.

Sheela Prakash

Dice 1 medium yellow onion (about 1 1/2 cups). Peel and dice 1 medium carrot (about 1/2 cup). Dice 1 medium celery stalk (about 1/4 cup). Mince 4 garlic cloves.

Step 2

Trim any large pieces of fat from 2 pounds boneless beef chuck roast, then cut the roast into rough 2-inch cubes. Pat dry with paper towels and season all over with 1 teaspoon of the kosher salt.

Step 3

Heat 1 tablespoon of the olive oil in a large Dutch oven or other heavy-bottomed pot over medium until shimmering. Add half the beef and sear until the bottom is browned, 2 to 4 minutes. Flip the beef and sear until the second side is browned, 2 to 4 minutes more. Transfer to a plate. Add 1 tablespoon olive oil and the remaining beef to the pot and repeat browning.

Step 4

Heat the remaining 1 tablespoon olive oil in the now-empty pot. Add the onion, carrot, and celery, and sauté until translucent and softened, 5 to 7 minutes. Add the garlic, 1/2 teaspoon fennel seeds, and 1/2 teaspoon red pepper flakes. Cook, stirring often, until fragrant, about 1 minute.

Step 5

Add 2 tablespoons tomato paste and stir to coat the vegetables. Cook, stirring occasionally, until the tomato paste is darkened in color and some of it sticks to the bottom of the pot, 1 to 2 minutes. Pour in 1 cup dry red wine and scrape up any browned bits that have formed on the bottom of the pot with a wooden spoon. Simmer until the wine is reduced by about half, 1 to 2 minutes.

Step 6

Add 1 (28-ounce) can whole peeled tomatoes with their juices, 3 fresh thyme sprigs, 1 dried bay leaf, and the remaining 1 teaspoon kosher salt. Cover and bring to a boil over high heat. Add the reserved beef and any accumulated juices on the plate, and stir to combine.

Step 7

Reduce the heat to low. Cover and simmer, stirring occasionally, until the meat is fork tender, 2 1/2 to 3 1/2 hours. Remove the pot from the heat. Remove and discard the bay leaf and thyme sprigs. Use a potato masher to break the meat apart into shreds and break up any large pieces of tomatoes. (Alternatively, transfer the meat to a plate, shred it with two forks, and stir it back into the sauce.) Served tossed with pasta, gnocchi, or over creamy polenta.

This simple, classic sauce pairs well with gnocchi, ravioli, tortellini, or really any pasta.

How To Make a Brown Butter and Sage Sauce

unsalted butter

sage leaves

Kosher salt

Salted butter variation: You can use half salted butter if you like your sauce to be less sweet.Storage: The cooled sauce can be refrigerated a few days, or frozen in ice cubes trays for up to 2 months. Let frozen cubes sit out until room temperature before using.

Valeria Necchio

Make the brown butter. Cut 8 tablespoons unsalted butter into 8 pieces. Place in a medium light-colored frying pan over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. Continue to cook, swirling the pan occasionally, until the color goes from lemony-yellow to golden-tan to, finally, a toasty-brown that’s the color of toasted hazelnuts, about 8 minutes total. Meanwhile, pat 15 small fresh sage leaves dry if they’re damp.

Fry the sage. Add the sage leaves to the pan and cook until they crisp up, which will take a few seconds. Immediately scrape the mixture into a heatproof bowl. Let cool slightly, then taste and season with kosher salt as needed. Use the sage sauce on pasta, tortellini, ravioli, gnocchi, or risotto.

This recipe makes a classic gravy that&#x27;s perfect for gluten-free holiday tables. 

How To Make Gluten-Free Gravy

turkey fat, unsalted butter, or olive oil

sweet rice flour

Optional seasonings: 1 teaspoon tamari or minced fresh herbs

Using pan juices: If you have more than 1/2 cup of pan juices and want to use them, replace an equal part of the stock with the skimmed pan juices. Use about 4 1/2 cups of liquid for this gravy (any more than that and the gravy gets thin).Make ahead: Store the cooled gravy in the refrigerator for up to 3 days or freeze for up to 1 month. When you&#x27;re ready to serve, warm over low heat and whisk in the pan juices if you didn&#x27;t have them when making the gravy. Thin out the gravy with additional stock as needed.

Elizabeth Barbone

Make a gluten-free roux. Heat the fat over medium-low heat in a small saucepan until shimmering. Sprinkle in the flour. When it hits the fat, it will be very thick. After 30 seconds or so, the mixture relaxes into a creamy, bubbling paste. Whisk constantly during this process to keep the roux from burning. Cook, whisking constantly, until golden-brown, 2 to 4 minutes.

Add the stock. Whisk in 1 cup of the stock. Cook, whisking constantly, until smooth. Add the remaining 3 cups stock in a slow and steady stream. (For a thicker gravy, add only 2 to 2 1/2 cups of stock.) Cook the gravy until it gently bubbles and thickens, about 5 minutes. This step improves both the flavor and texture.

Season the gravy. Stir in the pan juices, if using. Taste and season with salt and pepper as needed. Add the additional seasonings as desired.

This 3-ingredient cranberry sauce will be the crown jewel of your holiday table.

How To Make Cranberry Sauce: The Simplest, Easiest Method

Valencia oranges

cranberries

Make ahead: Cranberry sauce can be refrigerated in an airtight container for up to 2 weeks or frozen for up to 1 month. Thaw overnight in the refrigerator before serving.

Meghan Splawn

Zest and juice the oranges. Use a vegetable peeler to remove a 1-inch-thick strip of orange peel from 1 large Valencia or navel orange. Juice 2 oranges into a measuring cup. Remove any seeds from the juice. There should be about 1 cup of juice. If you do not have enough juice, add enough water to get to 1 cup.

Simmer the juice and sugar. Place the orange juice, 1/2 cup granulated sugar, and orange peel in a small saucepan. Bring to a simmer over medium-high heat. Stir to dissolve the sugar.

Simmer the cranberries. Add 12 ounces cranberries and bring to a boil. Reduce the heat and simmer uncovered until the cranberries are tender and pop open and appear glossy, 11 to 15 minutes. Remove and discard the orange peel. Transfer the sauce into a bowl.

Cool and serve. For a looser cranberry sauce, the sauce can be served warm. If you prefer a thicker consistency, cover and refrigerate overnight. 

This is a classic "dump it and forget it" recipe that will show you how to make the easiest batch of cranberry sauce to feed the whole crowd.

Recipe: Slow Cooker Cranberry Sauce

orange juice

water

Make ahead: The cranberry sauce can be made up to 1 week in advance and stored in an airtight container in the refrigerator.Storage: Cranberry sauce can be stored in an airtight container in the refrigerator for up to 2 weeks or frozen for up to 1 month. Thaw overnight in the refrigerator before serving.

Kelli Foster

Place all of the ingredients in a 6-quart or larger slow cooker and stir together. Cover. For a looser cranberry sauce, cook for 3 to 3 1/2 hours on the HIGH setting or 7 hours on the LOW setting. For thicker cranberry sauce, cook on the HIGH setting 4 to 5 hours or the LOW setting 8 to 9 hours. The sauce will continue to thicken as it cools.

Stir the sauce again. Serve warm or cool and store in the refrigerator until ready to serve.

Seasoned with parsley, sage, rosemary, and thyme, this flavored butter tastes just like Thanksgiving and can be used for dipping or as a compound butter.

Thanksgiving Butter

parsley

sage

rosemary

Dried herbs: Dried herbs (besides the parsley) can be used in place of fresh, but the flavor will be sharper. Thanksgiving butter made with dried herbs is best used for basting or placing under the skin of chicken or turkey before roasting. Use 1/4 teaspoon dried sage, 1/8 teaspoon dried thyme, and 1/8 teaspoon dried rosemary in place of the fresh herbs.Using salted butter: Salted butter can be substituted for the unsalted; just omit the kosher salt.Storage: Thanksgiving butter can be refrigerated in an airtight container or rolled up in plastic wrap for up to 5 days or frozen for up to 2 months. Let thaw overnight in the refrigerator before using.

Christine Gallary

Prepare the following, adding each to the same small bowl as you complete it: Finely chop 2 garlic cloves. Pick the leaves from the following herbs and finely chop until you have the listed amount: 2 fresh parsley sprigs (1 teaspoon), 2 fresh sage sprigs (1 teaspoon), 5 fresh thyme sprigs (1/2 teaspoon), and 2 fresh rosemary sprigs (1/2 teaspoon). Add 3/4 teaspoon kosher salt.

Step 1: Option 1: Dipping Butter

Melt 1 stick unsalted butter in a small saucepan or small frying pan over medium-low heat. Add the herb mixture and cook, stirring often, for 1 1/2 minutes to let the flavors meld. Do not let the garlic brown or the butter boil.

Step 1: Option 2: Compound Butter

Place 1 stick unsalted butter in a small bowl and let sit at room temperature until softened. (If you want to speed things up, grate the cold butter on the large holes of a box grater first.) Add the garlic mixture and smash and stir into the butter until combined.

Step 2: Option 2: Compound Butter

To shape the compound butter into a roll: If not using immediately, spoon the compound butter lengthwise onto a sheet of plastic wrap a few inches longer than a stick of butter. Roll the compound butter up tightly in the plastic wrap. Twist the plastic wrap at each end (like how a Tootsie roll is wrapped). Holding a twisted end in each hand, roll the log along the work surface to tighten and shape the roll. If the plastic wrap is long enough, tie a knot at each end; otherwise, tie a piece of kitchen twine at each end. Refrigerate or freeze until ready to use (thaw overnight if frozen before using). To use, unwrap and cut crosswise into rounds.

This spicy, slightly smoky, cream pan sauce is made from beef stock, peppercorns, shallots, brandy, and cream.

Peppercorn Sauce

shallot

chives

black peppercorns

green peppercorns

unsalted butter, divided

kosher salt, divided

brandy

beef stock

heavy cream

cornstarch (optional)

Substitutions: You can omit the green peppercorns in brine and use dried whole black (or mixed) peppercorns. Increase the black peppercorns to 2 teaspoons. In Step 4, add 1 1/2 teaspoons coarsely crushed pepper, then taste and season with more coarsely crushed pepper if needed. Storage: Leftover sauce can be refrgerated in an airtight container for up to 3 days.

Tara Holland

Mince 1 large shallot. Finely chop 1/2 bunch fresh chives until you have about 3 tablespoons. Place 1/2 teaspoon whole black peppercorns in a mortar and pestle or spice grinder and coarsely crush. Drain and rinse 1 1/2 tablespoons green peppercorns in brine.

Place the shallot, 1 tablespoon of the unsalted butter, and 1/4 of the teaspoon kosher salt in a medium skillet over medium heat. Cook, stirring occasionally, until shallots have softened and are lightly browned at the edges, 2 to 3 minutes. 

Remove the skillet from the heat. Carefully add 1/2 cup brandy or Cognac. Return to medium-high heat and cook until reduced by half, about 1 minute.

Whisk in 1 cup beef stock, green peppercorns, and 1/4 teaspoon of the black peppercorns. Bring to a rapid simmer. Simmer until reduced by half, about 3 minutes. 

Add 1/3 cup heavy cream and the remaining 1 tablespoon unsalted butter and whisk to combine. Bring to a simmer. Reduce the heat to medium-low and simmer until slightly thickened, 4 to 5 minutes. If you would like an even thicker sauce, mix 2 teaspoons cornstarch with 2 tablespoons water and add to sauce, whisking continuously. Cook for 1 minute more.

Add the remaining 1/4 teaspoon kosher salt. Taste and add season with more kosher salt and crushed black pepper as needed. Serve sauce spooned over steak, chicken, or grilled mushrooms. Garnish with the chives. 

This plant-based Bolognese looks the same as the classic and has the same meaty texture, but swaps ground beef for Beyond Beef.

Beyond Beef Bolognese

olive oil

Italian seasoning

Beyond Beef

dry white wine

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Finely dice 1 medium yellow onion and 1 medium celery stalk, peel and finely dice 1 medium carrot, and mince 2 garlic cloves. Heat 2 tablespoons olive oil in a Dutch oven or heavy bottom pot over medium heat until shimmering. Add the vegetables and garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. 

Add 1 pound Beyond Beef, 1 teaspoon dried Italian seasoning, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Break up the Beyond Beef into small pieces with a wooden spoon, and cook until lightly browned liquid is released, 6 to 8 minutes. Pour in 1/2 cup dry white wine and simmer until reduced completely, about 1 minute. Add 1 (28-ounce) can whole peeled tomatoes and their juices, breaking up the tomatoes with your hands as you add them to the pot. Bring the sauce to a simmer and cook until thickened slightly and the flavors are developed, about 15 minutes.

Recipe: Butter Beans in Tahini Sauce over Lemony Millet

millet

water, divided

salt,

lemons

red pepper flakes (optional)

tahini

butter beans, drained and rinsed

golden raisins

parsley leaves

You can substitute quinoa for the millet and garbanzo beans for the butter beans in this recipe.

Heat 1 tablespoon of the oil in a medium saucepan over medium heat until shimmering. Add the millet and cook, stirring occasionally, until the millet is toasted and golden brown, about 4 minutes. Add 2 cups of the water and 1/4 teaspoon salt and bring to a boil. Cover the pan, reduce the heat to low, and simmer 15 minutes. Remove from the heat and let sit covered for 10 minutes. Meanwhile, make the butter bean mixture.

Cut the onion into small dice. Finely chop the garlic. Finely zest one of the lemons and set the zest aside. Juice both lemons and set the juice aside.

Heat the remaining 2 tablespoons olive oil in a large frying pan over medium heat until shimmering. Add the onion, garlic, and red pepper flakes if using, and season with salt. Cook, stirring occasionally, until translucent and very tender, about 10 minutes. Meanwhile, whisk together the remaining 2/3 cup water, 1 teaspoon salt, tahini, 1/4 cup of the lemon juice, and sugar in a small bowl until smooth and set aside.

When the onion is ready, add the tahini mixture, butter beans, and raisins and stir to combine. Heat just until the edges of the pan begin to bubble (do not let the mixture boil). Taste and season with salt as needed. Remove from the heat, cover to keep warm, and set aside until the millet is ready.

When the millet is ready, add in 1 tablespoon of the lemon juice and the reserved zest and fluff with a fork. Taste and season with salt and more lemon juice as needed. Stir the parsley into the butter bean mixture and serve over the millet.

The secret to making any steak taste like it&#x27;s from a fancy restaurant.

Creamy Mushroom Sauce for Steak

cremini or white button mushrooms

beef broth

Dijon mustard

Worcestershire sauce

black pepper,

Make ahead: The sauce can be made up to 2 days ahead and refrigerated in an airtight container. Reheat over low heat.Storage: Leftover sauce can be refrigerated in an airtight container for up to 4 days. Reheat over low heat.

Patty Catalano

Thinly slice 8 ounces cremini or white button mushrooms. Mince 2 garlic cloves.

Melt 2 tablespoons unsalted butter in a medium skillet over medium heat. Add the mushrooms and sauté until browned, 8 to 10 minutes. Add the garlic and sauté until fragrant, about 30 seconds.

Add 1/2 cup beef broth, 1/2 cup water, 2 tablespoons heavy cream, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon dried thyme, and 1/4 teaspoon black pepper. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Simmer until the sauce is reduced and thickened slightly, 4 to 6 minutes.

Spoon over cooked steak, and top with more black pepper, if desired.

Add some spice and umami-rich flavor to your favorite pasta.

Gochujang Carbonara

Parmesan cheese (3/4 packed cup freshly grated

gochujang (Korean pepper paste)

rice vinegar

honey

scallions

pancetta

neutral oil,

dry spaghetti

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

James Park

Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, finely grate 3 ounces Parmesan cheese (3/4 packed cup), or measure out 1 cup store-bought grated. Place 2 tablespoons gochujang, 1 tablespoon rice vinegar, and 1 teaspoon honey in a small bowl and stir until combined. Finely chop 3 garlic cloves. Thinly slice 2 medium scallions. Cook the pancetta.

Dice 8 ounces pancetta. Place the pancetta and 1 tablespoon neutral oil in a large nonstick skillet. Cook over medium heat until starting to sizzle, about 2 minutes. Cook, stirring occasionally, until the pancetta is browned and crisp, 8 minutes. Using a slotted spoon, transfer the pancetta to a plate. Remove all but 1/4 cup of the fat in the pan. (If you have less than that, add more oil to get 1/4 cup.)

Add the garlic and scallions to the pan. Cook over medium heat until the garlic starts to brown and the scallions are tender, about 1 minute. Add the gochujang mixture and cook, stirring and scraping any browned bits from the bottom of the pan with a wooden spoon, until starting to bubble, 1 to 2 minutes. Turn off the heat.

Add 1 pound dry spaghetti to the boiling water and cook according to the package directions until just al dente, 8 to 10 minutes. Meanwhile, place 4 large egg yolks in a medium bowl and whisk until combined. Add the Parmesan, a pinch of kosher salt, and 2 teaspoons coarsely ground black pepper. Whisk until combined.

When the spaghetti is ready, use tongs to transfer the spaghetti to the skillet. Add 1/4 cup of the pasta water to the skillet and toss until the pasta is well-coated with the sauce. While tossing the pasta constantly, slowly pour the egg mixture into the skillet, pouring into the center.

Turn the heat on to the lowest setting. Return the pancetta to the skillet and cook, tossing constantly, until the sauce starts to thicken and coat the pasta, 1 to 2 minutes. If the pasta looks dry, toss in more pasta water 1/4 cup at a time.

Turn off the heat. Taste and season with more kosher salt and black pepper as needed. Transfer to a large bowl or individual serving bowls and serve immediately with more grated Parmesan cheese and a few grinds of pepper on top if desired.

Ginger Scallion Noodles

ginger

neutral oil

noodles

Ginger Scallion Oil, raw

General Tips: Note: Salt your scallions before adding oil. It’s hard to season oil with salt so we add salt to the scallions, which releases water, which then dissolves the salt, which finally coats and is reabsorbed by the scallions.Reprinted with permission from Kung Food: Chinese American Recipes from a Third-Culture Kitchen by Jon Kung © 2023. Photographs © 2023 by Johnny Miller. Published by Clarkson Potter, an imprint of Penguin Random House.

Andrea Kaufman

To make raw ginger scallion oil: Place 2 cups finely minced scallions and 2 teaspoons kosher salt (see Recipe Note below) in a large bowl and mix well with a large spoon, then add 1/2 cup finely minced ginger and mix again. Stir in 2 cups neutral oil, then place the bowl in the refrigerator and let steep for at least 2 hours or up to 12 hours before using. Use within 1 day of making.

To make cooked ginger scallion oil: Place 2 cups finely minced scallions and 2 teaspoons kosher salt in a large heat-safe bowl and mix well with a large spoon before adding 1/2 cup finely minced ginger and mixing again. In a saucepan, heat 2 cups neutral oil over medium-high heat until it reaches 300°F. Slowly pour the oil into the bowl over the scallion mixture and stir to combine. Let cool to room temperature, then transfer to an airtight container and store in the fridge for up to 1 week.

To make the noodles: Cook the noodles according to the package directions and drain well. Stir in the ginger scallion oil and divide among shallow serving bowls. Serve additional oil alongside, as well as any of the suggested toppings.

This old-school sauce is the absolute best for dipping crispy french fries and all types of fried seafood.

Homemade Tartar Sauce

lemon

dill pickle spears

drained nonpareil capers

parsley leaves, fresh dill,

Storage: The tartar sauce can be refrigerated in an airtight container for up to 1 week. Stir again before serving.

Kristina Razon

Prepare the following, adding each to the same medium bowl as you complete it: Juice 1/2 medium lemon until you have 1 tablespoon. Finely chop 1 small shallot (about 2 tablespoons). Coarsely chop 2 dill pickle spears (1/3 cup) and 2 tablespoons drained nonpareil capers. Finely chop the leaves and tender stems from 2 tablespoons fresh parsley leaves, fresh dill, or a combination.

Add 1 cup mayonnaise and stir to combine. Taste and season with freshly ground black pepper. Let sit for 30 minutes to allow the flavors to meld before serving.

This “recipe” couldn’t be easier to make.

Breakfast Sauce (3 Ingredients!)

ketchup

maple syrup, plus more as needed

hot sauce, plus more as needed

Make ahead: The sauce can be made up to 3 days ahead. Refrigerate in an airtight container.Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.

Rachel Perlmutter

Place 1/2 cup ketchup, 1/4 cup maple syrup, and 1 to 3 teaspoons hot sauce in a small bowl and stir until smooth. Taste and adjust with more maple syrup and/or hot sauce to taste. Serve at room temperature, or cover and refrigerate for 1 hour to serve chilled.

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