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Crème Anglaise

An easy Crème Anglaise recipe.

Crème Anglaise (Classic Vanilla Custard Sauce)

This crème anglaise recipe is a classic vanilla custard sauce, using milk instead of heavy cream. For drizzling over cake, fruit, ice cream, and more.

Author: Danilo Alfaro

Romesco Sauce

Author: Soa Davies

Lemon Dill Sauce

This sauce would also taste great served with a variety of fish, as well as sautéed scallops, shrimp or lobster.

Classic Tomato Sauce

Since everyone has his or her version of this sauce, we spent a lot of time getting this one right. No surprise, the best results came from using the best ingredients. When it comes to tomato sauce, using...

Author: Daniel Holzman

3 Ingredient Cheese Sauce

This velvety-smooth sauce uses real cheddar (not the processed stuff) and comes together in less than 10 minutes. Serve as is with chips, fries, or chili dogs, or transform it into the best queso you've...

Author: Rhoda Boone

Asian Barbecue Sauce

An easy Asian Barbecue Sauce recipe.

Homemade Dulce de Leche

Below are two different ways to make this delicious caramel spread: One is more classic-cooking down milk and sugar-but it requires a fair amount of attention and stirring. The other uses sweetened condensed...

Neely's Barbecue Sauce

Author: Pat Neely

Classic Coleslaw Dressing

If you're craving the traditional picnic favorite, try this recipe, which makes enough to dress 8-9 cups of shredded cabbage and vegetables.

Author: Bon Appétit Test Kitchen

Espagnole Sauce

Espagnole is a classic brown sauce, typically made from brown stock, mirepoix, and tomatoes, and thickened with roux. Given that the sauce is French in origin, where did the name come from? According to...

Korean BBQ Marinade

Author: Bon Appétit Test Kitchen

Peanut Sauce

Peanut butter has a place on the dinner table. This recipe makes enough for two or three different meals.

Author: Bon Appétit Test Kitchen

Red Chile Sauce (Chile Colorado)

An easy Red Chile Sauce (Chile Colorado) recipe

Garlic Mojo Sauce

It's not just a marinade-this classic mojo sauce can also be spooned over chicken or fish for a piquant finishing touch, and deployed as a flavorful stir-in for rice.

Author: David Tamarkin

Dill Sauce

This dill sauce recipe accompanies Fish Mixed Grill .

Author: James Beard

Peter Luger Style Steak Sauce

We love this cross between steak and cocktail sauce so much, we had to create our own version. The ketchup base has a well-balanced combination of molasses, Worcestershire, vinegar, and horseradish that...

Author: Rhoda Boone

Béarnaise Sauce

Béarnaise and steak are a match made in heaven, but this sauce has a few other divine uses. Try it spooned over poached eggs or spread over roast fish.

Author: Jean Touitou

The Only Marinade You'll Ever Need

If I could use only one marinade for the rest of my life, it would be this one. Redolent with garlic, piquant with fresh lemon juice, and fragrant with extra virgin olive oil, it instantly transports you...

Author: Steven Raichlen

Maple Barbecue Grilled Chicken

Sweet, sticky, charred, and crispy: Barbecued chicken is one of the surest signs of summer. Store-bought sauce has nothing on this easy homemade version, which uses maple syrup for sweetness and Sriracha...

Author: Chris Morocco

Easy Homemade Chocolate Syrup

This rich, dark chocolate syrup is better than Hershey's! With just 5 ingredients and 10 minutes, you'll have your own homemade chocolate syrup. Recipe as written makes a nice dark chocolate version; add...

Author: Kare for Kitchen Treaty

Spicy Asian Marinade

This all-purpose marinade can be used for chicken or turkey breast, pork cutlets, firm-pressed tofu, and seafood. If you prefer to omit the chile flakes or paste, use 5 or 6 slices of smashed fresh ginger...

Author: Nina Simonds

Spicy Cola Barbecue Sauce

Notes of vanilla and nutmeg-found in Coca-Cola-are layered with aromatics and tangy ketchup to produce a barbecue sauce recipe that's great with ribs.

Author: Brigid Washington

Tartar Sauce

This recipe originally accompanied Ale-Battered Shrimp with Tartar Sauce .

Cranberry, Apple, and Walnut Conserve

Adding the cranberries in three stages, along with crumbled nuts, results in a wonderful conserve with layers of texture and flavor. The turbinado sugar imparts subtle caramel undertones.

Joe's Mustard Sauce

Editor's note: This recipe is reprinted from Jo Ann Bass and Richard Sax's book Eat at Joe's: The Joe's Stone Crab Restaurant Cookbook. At Joe's, the stone crabs are served cold, already cracked. They...

Author: Jo Ann Bass

My Mother's Butter, Tomato, and Onion Sauce

The easiest tomato sauce recipe for pasta only has 3 ingredients.

Author: Guiliano Hazan

Bourbon Sauce

An easy Bourbon Sauce recipe

Mixed Berry Compote

Use any mixture of berries in this simple, quick compote. It tastes great with the raspberry torte and over ice cream or pound cake. Active time: 5 min Start to finish: 5 min

Beef Rib Marinade

This marinade adds a lot of flavor to beef ribs. The acid from the lemon juice and vinegar will keep the meat tender as they are grilled or smoked.

Author: Derrick Riches

Bolognese Sauce

This recipe is an accompaniment for Pappardelle Bolognese .

Author: Mario Batali

Bourbon and Brown Sugar Barbecue Sauce

Bourbon brings out a smoky flavor in this homemade barbecue sauce.

Author: Steven Raichlen

Tuna, Lemon, and Caper Sauce

Author: Joie Warner

Classic Pesto

Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Ligurians mix a small ladle of the cooking water into the pesto just before adding the...

Author: Bon Appétit Test Kitchen

Mustard Cream Sauce

An easy Mustard Cream Sauce recipe

Homemade Mexican Crema

Author: Lourdes Castro

Vegetarian Skillet Stuffed Shells

Stuffed-shells don't have to be a weekend project. This one-pan, stovetop-only version turns mushroom-and-spinach stuffed shells into an easy weeknight dinner. The quick but deeply flavorful sauce is made...

Author: Anna Stockwell

Ranchero Sauce

An easy Ranchero Sauce recipe

Author: Linda Archer

Bucatini with Onion, Bacon, and Tomato

Author: Lidia Matticchio Bastianich