Cashew Sauce! Just four easy ingredients: cashews, garlic, salt, and water! Perfect base sauce recipe for pasta, dips, or cheesy sauce alternatives. Vegan.
Author: Pinch of Yum
Our Italian vinaigrette is made with extra-virgin olive oil rather than salad oil, and it features minced garlic, oregano, and chopped fresh parsley.
Author: Danilo Alfaro
It's easy to make this copycat version of Chipotle's Honey Vinaigrette dressing at home in just 5 minutes, perfect for tossing with your favorite salad!
Author: Whitney Bond
This is a classic recipe for an easy cheese and wine fondue using either Swiss or Gruyere cheese and white wine.
Author: Jolinda Hackett
Try this Asian-flavored barbecue sauce on ribs or chicken.
Author: Land O'Lakes
Indonesian salad served with a super awesome peanut sauce with a tang of tamarind, sweetness of palm sugar, the umami of shrimp paste, and a kick of chili.
Author: Anita Jacobson
Easy garlic butter sauce recipe is perfect for steak, pasta, fish, shrimp, vegetables, and more! Make ahead and freezer friendly!
Author: Jessica Formicola
Author: Lillian Chou
Author: Diane Rossen Worthington
Author: John Shields
This Yogurt Dill Sauce can be whipped up in 5 minutes and works well with cold poached fish as well as a dip for vegetables.Low FODMAP Serving Size Info: Makes a generous 1 cup (240 ml); serving size 2...
Author: Dédé Wilson
An easy Mexican Crema recipe. This recipe originally accompanied Baja Fish Tacos .
Author: Michael Laiskonis
Author: Melissa Hamilton
Making a classic Béchamel sauce is a skill every home cook should have. It's easy to make and one of the most versatile sauces to cook with.
Author: Alida Ryder
Author: Paula Deen
Smoky, spicy and with a citrus tang, this chipotle lime mayo is so easy to make and really can liven up a simple salad or wrap. It's really versatile and is an easy way of adding a kick to your usual...
Author: Corina Blum
Author: Abigail Kirsch
Author: Susan Feniger
Author: Sol Schott
Red Pepper Jelly has just three-ingredients, is sweet, can be spicy (or not), and is the perfect thing to serve over soft cheese and set out with crackers in the fall and over the holidays. It also makes...
Author: Jess Smith via Inquiring Chef
Author: Miriyam Glazer