This simple vanilla sauce can be made in about 10 minutes with water, butter, vanilla extract, cornstarch, sugar, and a bit of cream.
Author: Diana Rattray
Keeping the garlic whole and removing once it has added enough flavor will keep the flavor more mild, but if you want more of a punch, grate it before adding and leave it in.
Author: Mina Stone
This satisfyingly viscous, tomatoey condiment is richer and more rustic in flavor than commercial brands. It is absolutely delicious.
Author: Ian Knauer
Wonderfully tangy, barely sweetened with raw honey, this easy tomato salad dressing is perfect drizzled over fresh greens, mixed into pasta salad, or used as a marinade for steak or chicken! Nothing mixes...
Author: Wardee Harmon
Pomegranate vinaigrette combines pomegranate juice, honey, and oil for a tasty salad topper or as a bright sauce over grilled seafood.
Author: Barbara Rolek
Creamy, savory-sweet peanut sauce made with 5 ingredients! Perfect for spring rolls, salad rolls, Pad Thai, salads, and more!
Author: Minimalist Baker
Stanley Tucci made this simple, all-purpose sauce on his Instagram, and now we're obsessed! It's a freezer-friendly favorite that's perfect for pasta, pizza, gnocchi and more.
Author: Alison Ashton
Author: Patricia Wells
Author: Tina Miller
An easy and perfect A1 Steak Sauce Copycat made in just 20 minutes and for so much less money! Made with raisins, Worcestershire sauce, ketchup and balsamic vinegar.
Author: Sabrina Snyder
Though I'm all for high- quality prepared sauces and such to use as shortcuts, I've never found a bottled vegan barbecue sauce I really like. But this nearly instant sauce is so easy that I've ended the...
Author: Nava Atlas
When tomatoes are at their best, we recommend making the salsa roja. During the rest of the year (even in winter), tomatillos still have plenty of flavor and can be your go-to salsa base.
Author: Rick Martinez
My easy Au Jus Sauce uses beef drippings and just 3 ingredients for the most amazing homemade au jus recipe! Ready in 5 minutes to use with your favorite beef roast recipes and French Dip sandwiches. You'll...
Author: Isabel Laessig
This recipe was created to accompany Chicken Sates with Peanut Dipping Sauce .
This chimichurri recipe is full of bright, garlicky flavor! This classic Argentinian sauce is ideal with steak, fish, vegetables and more.
Author: Sonja Overhiser
This easy homemade Japanese teriyaki sauce recipe is sweet and savory. It's perfect for use with chicken, beef, seafood, or other Asian dishes.
Author: Setsuko Yoshizuka
Author: Susan Feniger
Author: Suzanne Tracht
This homemade chili sauce recipe is a great combination of sweet and savory, perfect as a condiment, marinade, or all around flavor builder. So many uses!
Author: Mike Hultquist
Learn how to make ultra creamy tahini sauce! The best tahini sauce is ultra creamy, deliciously tangy and irresistible. This recipe is easy to make, too. You'll just need a whisk! Recipe yields 1 to 1...
Author: Cookie and Kate
Author: Jeanne Kelley
This is the best London Broil Marinade recipe for tender, juicy steaks with so much flavor! It's easy to whip up in minutes and tastes incredible.
Author: Isabel Laessig
Homemade pesto is one of the best ways to enjoy a bounty of fresh basil. It's great on pasta, baked potatoes, pizza, or bread. Make it in just 15 minutes!
Author: Elise Bauer
Homemade apple sauce doesn't get easier than using your slow cooker!!
Author: Gina
Ginger scallion sauce is a savory oil based sauce. Some people call ginger & green onion sauce. In Chinese, it called ( gēung yùng or jīang rōng) 薑蓉 which means grind ginger. The sauce is so versatile...
Author: Tracy O.
This dry rub recipe is filled with sweet and spicy flavors, and it's perfect for pork, ribs, chicken, and so much more! Comes together in less than 10 minutes and includes brown sugar, garlic powder,...
Author: Malinda Linnebur
Author: Gale Gand
Editor's note: The recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition, by Steven Raichlen. To read more about Raichlen and barbecue, go to our feature The Best Barbecue...
Author: Steven Raichlen