Raita Recipe- an Indian yogurt sauce with cucumber, mint and cilantro. Cooling and refreshing, serve this with spicy Indian dishes to cool the palate.
Author: Sylvia Fountaine
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
This authentic and spicy Jamaican jerk sauce recipe can be used on chicken, pork, beef, or seafood. Learn the history and make enough for leftovers.
Author: Christine Morin
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
Learn how to make a classic French bordelaise sauce from Bordeaux by reducing red wine. The sauce is superb with meat or poured over roasted potatoes.
Author: Rebecca Franklin
These Southeast Asian dumpling filling���inspired pork burgers will become your new go-to favorite weeknight meal. Get the recipe.
Author: Tara O'Brady
Learn how to make the best aji verde sauce! Aji verde is spicy Peruvian green sauce, made with cilantro, jalapeños, and a little mayonnaise and Parmesan. It is utterly irresistible drizzled onto tacos...
Author: Cookie and Kate
Espagnole is a basic brown sauce that is one of the five mother sauces of classical cuisine and the starting point for making a demi-glace.
Author: Danilo Alfaro
This raisin sauce is a nice combination of flavors and is the perfect sauce to serve with baked ham, a ham steak, or pork chops.
Author: Diana Rattray
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. The addition of ketchup in this slightly sweeter vinegar sauce distinguishes it...
Author: Elizabeth Karmel
This delicious Creole sauce recipe is perfect for topping chicken, fish, and seafood. Vegetables, herbs, spices, and tomatoes make a flavorful sauce.
Author: Diana Rattray
An easy Bourbon Sauce recipe
This easy barbecue sauce recipe combines ginger and mustard, honey, and garlic. It has a palpable zing with ribs, chicken, or grilled cauliflower.
Author: Brigid Washington
Author: Myron Mixon
Creamy, sweet and tangy-Thousand Island Dressing is so good made from scratch. Use it on burgers, Reubens, salads, and more.
Author: Summer Miller
Author: Ruth Cousineau
Fresh herb butter is great with fish, steak, chicken, vegetables, or spread thinly on small pieces of crostini. Feel free to change up the herbs.
Author: Leda Meredith
Author: Joe Gannon
Author: Lourdes Castro
Spiced rum is a sweetened version of the popular spirit flavored with such spices as vanilla, cinnamon, and nutmeg. This sauce would also be sublime served over ice cream. This recipe is an accompaniment...
Author: Fred Thompson
This is part of the recipe Chicken Wings Five Ways.
Author: Alexis Touchet
Author: Rhoda Boone
Using just fresh mint, sugar, and vinegar, mint sauce is quite simple to make. It's a must with roast lamb and pairs well with other meats, too.
Author: Peggy Trowbridge Filippone
This can be used to lighten any casserole that calls for a white sauce.
Cool and creamy, this tangy cucumber dip, called tzatziki, is the perfect complement to grilled meat and vegetables, as well as pita for dipping.
Author: Lynn Livanos Athan
An easy Spicy Tomato Sauce
This thick, glossy sauce makes chocolate syrup taste ho-hum. It's wonderful on the Frozen Chocolate Caramel Parfaits or poured over any flavor of ice cream to create a luscious hot fudge sundae.
Bourbon brings out a smoky flavor in this homemade barbecue sauce.
Author: Steven Raichlen
Author: Mai Pham
This thick, savory sauce is inspired by Papa John's breadstick-dipping sauce. But this one is made with real butter, so it tastes even more delicious.
Author: The Epicurious Test Kitchen
Zhoug is a spicy herb sauce of Yemenite origin that you find in Syria and Israel. It's often the go-to condiment for falafel and is eaten with bread for those who want heat with every bite. It's a must...
Author: Ana Sortun