Delicious Sauces Recipes
Whether you use them to dip seasoned potato wedges in, to keep your sandwich moist, or to drizzle all over your perfectly al dente pasta, sauces are part of most meals, most days.
Find out how to make the perfect sambal oelek or Schezwan sauce for your fried rice, master the making of traditional Bolognese sauce!
💎 Featured Sauces
💡 Quick Insights
- Sauces are the secret to bringing a dish to life, transforming simple meals into extraordinary experiences. They're incredibly versatile – perfect for drizzling, dipping, or cooking, and always add that extra zing.
- My collection includes favorites like the fiery sambal oelek chili paste, great for stir-fries and noodles, and the homemade chili paste, ideal for sandwiches and fries.
- There's also the rich bolognese sauce for pasta, and for a refreshing twist, the wasabi – it adds heat to sushi and seafood. Have you tried adding a little wasabi sauce to your mayonnaise? Thank me later!
👩🏻🍳 More Sauces
- The Best Spaghetti Puttanesca with Pantry Staples
- The best Homemade Gravy Recipe
- 20 Minute Italian Bucatini Pomodoro
- Best Italian Rigatoni Bolognese Recipe
- Easy Andhra Style Peanut Chutney Without Coconut
- Sambal Oelek Chili Paste: Indonesia's Best Kept Secret!
- What is Wasabi and How to Make it from Scratch
- The Perfect White Coconut Chutney
- Easy 4 Ingredients German Goulash Without Tomatoes
- Sicilian Eggplant Caponata
- Easy and Hot Schezwan Sauce Recipe
- Delicious Bolognese Sauce The Italian Way
- Super Easy and Tasty Rigatoni Arrabbiata
- The Art of Making Garlic Butter
🙋♀️ People Also Ask [FAQs]
Homemade sauces can be stored in airtight containers in the refrigerator for up to one week. Some sauces can also be frozen for longer storage, while others, like Bolognese Sauce, are better frozen if not used within 3-4 days.
The key to a smooth sauce is often in the roux (a mixture of fat and flour) and whisking. Ensure to cook the roux properly to eliminate the taste of raw flour. Gradually add your liquid, whisking constantly to prevent lumps. A low and steady heat helps to thicken the sauce smoothly. You will require this process when making bechamel sauce, also known as white sauce.
There are several ways to thicken a sauce without using flour or cornstarch. One method is to reduce the sauce by simmering it on low heat until it reaches your desired consistency. Another option is to use a vegetable puree or a roux made with a gluten-free flour substitute.
Sauce separation can occur for several reasons, including overheating, insufficient whisking, or using incompatible ingredients. To prevent this, ensure all your ingredients are at similar temperatures before combining them and whisk continuously during cooking.