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The secret is often in the sauce—it literally brings a dish together! This term goes broad and deep and covers your basic cooking sauces to relish, pesto, chimichurri, chutney, vinaigrette, and dressing. Sauces are a simple way to elevate just about any meal.
Best Summer BBQ Sauces
Hank Shaw
Dr Pepper Barbecue Sauce
Barbecue sauce made with Dr. Pepper soda, onion, tomatoes, orange juice, vinegar, honey, and cayenne. Great with pork ribs or brisket.
Hank Shaw
Bourbon Barbecue Sauce
Outrageously good homemade barbecue sauce with molasses, chili, onion, lemon juice, tomato sauce, Worcestershire sauce, and bourbon.
Recent Sauce Recipes & Ideas
Sara Bir
Vanilla Roasted Strawberries
Jammy roasted strawberries burst with sweetness! Roasting them with a vanilla bean takes them to the next level. Serve over ice cream, yogurt, or stir into oatmeal. Freezes brilliantly!
Sally Vargas
Easy Aioli
10 min
Dairy-Free, Low Carb
Aioli is easy to make at home and serves as a garlicky, flavor-boosting accompaniment to vegetables, fish, BLTs, or fries. This mayo-like sauce is the extra special something you’ve been craving!
Aaron Hutcherson
Pork Chops with Cherry Pan Sauce
These are the best pan fried pork chops! Simply seasoned bone-in chops are treated with an extra special thyme and cherry pan sauce to make weeknight dinner seem like a weekend affair! On the table start to finish in 45 minutes.
Sally Vargas
Vegan Mushroom Gravy
45 min
Dairy-Free, Vegan, Vegetarian
Vegan Mushroom Gravy is rich with the earthy flavor of cremini mushrooms and intensified with an umami kick from soy sauce and miso. Pour this vegan gravy over mashed potatoes on your Thanksgiving table. Freezes well, too!
Elise Bauer
Homemade Tartar Sauce
Homemade tartar sauce with mayonnaise, dill pickles, capers, and more. It's quick, easy to make, and much better than anything you can buy in a jar! Serve it with fish or crab cakes.
Hank Shaw
Ramp and Parsley Pesto
If you find ramps at your local farmer's market, make this ramp pesto! Ramps have a bright, garlicky flavor that is perfect for pesto. Toss it with pasta, spread on sandwiches, or swirl it into a spring soup.
Sally Vargas
Mint Pesto
Bring a little flavor into your life with this zippy, bright, and fresh mint pesto. It's made with loads of fresh mint, parsley, and almonds. Use it on everything from salad to pasta to toast!
Garrett McCord
Sun-Dried Tomato Pesto
When basil isn't in season, try Sun-Dried Tomato Pesto! Made with walnuts, it's punchy and sweet. Try it with pasta (of course), but also as a spread on sandwiches, as a dip with veggies, or stirred into soup!
Elise Bauer
Caramel Sauce
Homemade Caramel Sauce is EASY to make! Takes only 10 minutes, and all you need is sugar, butter, and cream. Spoon it over ice cream, swirl it into brownies, or add it to your morning coffee.
Elise Bauer
Cranberry Sauce
20 min
Gluten-Free, Vegan, Vegetarian
Classic, easy and delicious homemade Thanksgiving cranberry sauce! Here's how to make cranberry sauce from scratch. It's so EASY! Perfect with turkey.
Summer Miller
Blue Cheese Sauce
Blue cheese lovers, look here! Here's a blue cheese sauce that's just begging to go with burgers, steak, and wings. Make a double batch for your next cookout!
Erin Alderson
How to Make Creamy Vegan Cashew “Cheese” Sauce
5 min
Allergy-Friendly, Dairy-Free, Vegan, Vegetarian
Use this creamy vegan cashew cream sauce in place of dairy-based salad dressings and pasta sauces! Just because you're not eating dairy doesn't mean you can't have something creamy in your meal. Make a big batch and use it all week long.
Elise Bauer
Basil Vinaigrette
Have extra garden basil? Make a quick basil vinaigrette for a salad dressing or sauce for chicken, fish, potatoes, or pasta.
Elise Bauer
Carrot Top Pesto
10 min
Paleo, Vegan, Vegetarian
Don't throw away those carrot tops! Make this delicious carrot top pesto with them to toss with pasta, beans, or eat straight up as a dip.
Elise Bauer
Chimichurri
Argentinean chimichurri is made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. A colorful and flavorful addition, chimichurri sauce takes just 10 minutes to make!
Elise Bauer
Kale Pesto
Missing summer pesto? Make this Kale Pesto with lemon, almonds, garlic, Parmesan, and fresh leafy kale. Perfect winter pesto and great with pasta!
Elise Bauer
Fresh Basil Pesto
15 min
Gluten-Free, Vegetarian
Classic, simple basil pesto recipe with fresh basil leaves, pine nuts, garlic, Romano or Parmesan cheese, extra virgin olive oil, and salt and pepper.
Elise Bauer
Cranberry Sauce
20 min
Gluten-Free, Vegan, Vegetarian
Classic, easy and delicious homemade Thanksgiving cranberry sauce! Here's how to make cranberry sauce from scratch. It's so EASY! Perfect with turkey.
Elise Bauer
Giblet Gravy
Classic gravy made with the giblets (neck, liver, heart, gizzard) from a turkey or chicken.
Elise Bauer
Chimichurri
Argentinean chimichurri is made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. A colorful and flavorful addition, chimichurri sauce takes just 10 minutes to make!
Elise Bauer
Cranberry Relish
Holiday and Thanksgiving Cranberry Relish recipe. Fresh cranberries ground up with apples and orange. Great with turkey sandwiches.
Elise Bauer
Remoulade Sauce
Louisiana-style remoulade, great sauce for po boy sandwiches and crab cakes, or a dip for artichokes or fried green tomatoes!
Elise Bauer
Caramel Sauce
Homemade Caramel Sauce is EASY to make! Takes only 10 minutes, and all you need is sugar, butter, and cream. Spoon it over ice cream, swirl it into brownies, or add it to your morning coffee.
Elise Bauer
Basic Tomato Sauce
40 min
Gluten-Free, Vegan, Vegetarian
A good tomato sauce is the basis for so many dishes—pizza, pasta, chicken, and fish. Here is a delicious basic tomato sauce recipe. Marinara sauce.
Elise Bauer
Homemade Tartar Sauce
Homemade tartar sauce with mayonnaise, dill pickles, capers, and more. It's quick, easy to make, and much better than anything you can buy in a jar! Serve it with fish or crab cakes.
50 Things to Make with Pasta Sauce
1. Spanish Rice Cook 1 cup rice according to the package directions, substituting 1 cup pasta sauce for 1 cup of the water stir in capers, Spanish olives and chopped scallions.
2. Potato Casserole Mix mashed potatoes, some pasta sauce and grated Parmesan cheese in a casserole dish top with more sauce and cheese and bake at 425 degrees F for 30 minutes.
3. Baked Brie Slice the top rind off a small wheel of Brie. Cover lightly with pasta sauce and seasoned breadcrumbs, and bake at 400 degrees for 15 minutes. Sprinkle with fresh herbs.
4. Mussels Marinara Saute sliced garlic in olive oil in a deep skillet. Add a pinch of saffron, 1/2 cup white wine, 2 cups tomato sauce and 3 pounds mussels cover and cook until the mussels open, 5 minutes.
5. Zesty Chip Dip Combine equal parts sour cream and pasta sauce in a bowl stir in grated Parmesan cheese, ground pepper and oregano.
6. Quick Ratatouille Saute chopped bell peppers, zucchini, onion, eggplant and garlic in olive oil. Add 2 parts pasta sauce to 1 part water and some fresh basil simmer until vegetables are tender.
7. Cocktail Sauce Mix pasta sauce with horseradish and hot sauce to taste serve with shrimp.
8. Minestrone Soup Boil 1 jar pasta sauce and 5 cups water. Stir in cooked small pasta, chopped mixed vegetables, canned beans and grated Parmesan cheese cook until vegetables are tender.
9. Tomato Butter Blend 1 stick butter and 1/4 cup pasta sauce in a food processor stir in chopped parsley. Use plastic wrap to roll into a log refrigerate.
10. Olive Tapenade Combine 1 cup pasta sauce with 1/2 cup chopped Kalamata olives, 1/2 cup chopped roasted peppers, a big spoonful of capers and some parsley serve with crackers.
11. African Stew Saute chopped onion, garlic and ginger with curry powder add 1 jar pasta sauce, 2 cups water, 1 can white beans and a diced sweet potato simmer until tender. Stir in 1/4 cup peanut butter.
Kansas City Barbecue Sauce
Kansas City sauces are the most popular on the market. This one, so much better than bottled, has all the richness you want in a great barbecue sauce. The perfect combination of tangy and sweet works with everything and you can kick up the heat if your taste demands.
This classic, sticky barbecue sauce has a ketchup base and uses sugar and molasses to achieve the thickness it's famous for. Add vinegar, spices and a generous teaspoon of cayenne (more or less to taste) and cook for 30 minutes. The sauce should be cooled off before using.
Keeps in the fridge for 5 days.
Sauce Recipes
Sauce Recipes is a free app that will introduce you to the biggest and curated collection of relishes that suits your food choices. A sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves. They add flavor, moisture, and visual appeal to a dish. Sauces need a liquid component. These relishes are an essential element in cuisines all over the world.
Sauces can be also used as a soup or a gravy considering the food presentation. It is also well known for chili recipes. You can use this cookbook for any of these above-mentioned scenarios. Sauces are generally used in Asian cuisines. It is also used as a popular side dish in countries like Italy and France.
Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. They may be freshly prepared by the cook, especially in restaurants, but today many sauces are sold premade and packaged like soy sauce or ketchup. Sauces for salad are called salad dressing. Sauces made by deglazing a pan are called pan sauces. A chef who specializes in making sauces is called a saucier. Some sauces in Chinese cuisine are hoisin sauce, sweet bean sauce, chili sauces, oyster sauce, and sweet and sour sauce.
Sauce recipes app is simple to navigate and also has multiple tutorials available on how to use the app.
As the recipe is a set of instructions for cooking, our app also provides nutritional information, servings, total time for preparation and recommendations so that nothing can go wrong when you’re cooking.
Protect your eyes from being hurt by a bright screen at night by enabling dark mode.
Make your cooking experience more comfortable at night.
Smart Shopping List for Your Relishes
An organized shopping list allows the user to create ingredients list so you won’t miss any for the recipe. Users can also add items directly from recipes.
It also has offline access.
Search 1M+ Relishes for Food
Apart from shopping list our app also provides a global search feature
where you can find the recipes you looking for or discover new recipes
Collect Your Favorite Gravy
Use our bookmark button to save and organize soup recipes in your favorite recipe list. They also have offline access.
Do you have a wonderful sauce recipe that you’d like to share? We would love for you to upload it. To submit your tasty recipe all you need to create an account. In addition to that, you can also upload your tasty food photos, and leave feedback, comments, and tips over our chef community.
Another key feature of our app is it supports multiple languages.
Currently, we offer around 13 main languages.
Recipes Finder for Chilies
Recipe Finder can help you find a good recipe based on what you have in your fridge. You can provide a list of ingredients you have and bounce ideas off recipe finder so you never end up wasting any food!
Hot Sauce-Spiked Mushroom Veggie Burgers
Andre Springer is the creator and founder of Shaquanda's Hot Pepper Sauce. The Queen's sauces were featured on Serious Eats in 2019. The Queen enjoys building flavors through multi-step processes and strongly believes that any dish can be enhanced with a sauce!
Editor's Note: To celebrate Pride Month, we invited Andre Springer, a.k.a. Shaquanda Coco Mulatta, to develop two burger recipes that use Shaquanda's Hot Pepper Sauce, the line of hot sauces that pay homage to Andre's Brooklyn upbringing, his family’s Barbadian roots, and his identity as a drag queen.
Texture, flavor, and mouthfeel are the keys to a fantastic veggie burger, but that's where many bean burgers go wrong they combine everything into a patty without much care or consideration, and the result is a mushy burger. This recipe, modeled on the approach Kenji used in his black bean burger recipe, focuses on how each individual ingredient can both offer flavor and texture, then combines them into a patty that delivers on all fronts.
The veggie patty starts with mushrooms that have been flavored with soy sauce, balsamic vinegar, and olive oil and then roasted to remove their high moisture content and deepen their savory flavor. The mushrooms are combined with yellow split peas, which have been boiled until they're just tender, but not mushy (they should still retain their shape), and then roasted in the oven until dry and a little crispy. The mushrooms and yellow split peas are then mixed with a a flavorful combination of sautéed onions with kale stems, tomato paste, and ground pine nuts for nutty depth.
I further flavor the mixture with my very own Oooohmami hot sauce, which combines spicy habanero heat with the sweetness of blackberries, blueberries, and caramelized onions, and the umami depth of black garlic. It's not an easy flavor to replicate, but in a pinch you could mix another chile-forward hot sauce with Worcestershire and a touch of sugar.
To take it even further over the top, I dress the veggie burgers with an oniony, herbal mayo packed with plenty of lemon, sweet relish, and a little more of my hot sauce to hit all the critical flavor notes of sweet, sour, salty, bitter, and umami.
Tie the sachet ingredients into a cheesecloth sack using a piece of kitchen twine.
In a heavy, oven-safe Dutch oven, render the salt pork over low heat until the fat liquefies.
Add the carrots, celery, onions and garlic and sauté for a few minutes until the onion is translucent but not brown.
Add the tomatoes, the ham bone, the stock and the sachet.
Bring to a boil, cover, and transfer the pot to the oven. Simmer in the oven, partially covered, for two hours.
Remove from oven. Remove sachet and ham bone and purée sauce in a blender or food processor until smooth, working in batches if necessary.
Season to taste with Kosher salt and a small amount of sugar — just enough to cut the acid edge of the tomatoes. Serve hot. If not serving the sauce right away, keep it covered and warm until you're ready to use it.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.
Recipe Summary
- 3 eggs, beaten
- 1 ½ cups white sugar
- 2 tablespoons light brown sugar
- ½ teaspoon ground cinnamon
- ¼ cup butter, melted
- 3 cups whole milk
- 10 slices hearty farmhouse-style bread, toasted and cut into cubes
- 1 cup raisins
- ½ cup light brown sugar
- 1 tablespoon all-purpose flour
- 1 pinch ground cinnamon
- 1 egg
- 2 tablespoons butter, melted
- 1 ¼ cups whole milk
- 1 pinch salt
- 1 tablespoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.
Asian Sauces
General Tao’s Sauce
1/4 cup cornstarch
3 tablespoons water
1/8 teaspoon garlic powder
1/4 teaspoon ginger
1/2 cup chicken stock
1/2 cup sugar
1/4 cup good-quality soy sauce
3 tablespoons white vinegar
4 red chilies or use Pepper flakes (optional)
Stir fry Sauce
2/3 cup soy sauce
1/2 cup chicken broth
1/3 cup rice wine
3 1/2 tablespoons sugar
1 tablespoon sesame oil
1/4 teaspoon white pepper
2 tablespoons cooking oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons cornstarch
1/4 cup water
Sweet and Sour Sauce
1/4 cup ketchup
1/4 cup sugar
1/4 cup vinegar
1 tablespoon soy sauce
1 1/2 tablespoons cornstarch
3/4 cup pineapple juice or 3/4 cup water (I use pineapple juice)
2 teaspoons oil
Mongolian Grill Sauce
1 teaspoon olive oil or 1 teaspoon canola oil
1/2 teaspoon ginger powder
1 tablespoon minced garlic
1/2 cup soy sauce
1/2 cup water
1/4 cup brown sugar
Dipping Sauce
3/4 cup water
2 teaspoons cornstarch
1/3 cup seasoned rice vinegar
1/4 cup brown sugar
1 1/2 tablespoons reduced sodium soy sauce
1 tablespoon fresh ginger, grate
2 cloves garlic, smashed
1/2 teaspoon crushed red pepper flakes
Basic Chinese White Sauce
In a measuring cup, combine:
2 Tablespoons soy sauce, shoyu, or Bragg’s
3/4 cup water
1 Tablspoon grated ginger
1/2 teaspoon chopped garlic (1 small clove)
1 Tablespoon cornstarch
Basic Chinese Brown Sauce
In a measuring cup, combine:
2 Tbl. soy sauce, shoyu, or Bragg’s
3/4 c. water
0.5 – 1 Tbl. grated ginger
1 tsp. chopped garlic (1 clove)
1 Tbl. cornstarch
1 Tbl. Molasses
Spicy Orange Glaze
In a measuring cup, combine: 1/2 cup OJ
2 Tbl. soy sauce, shoyu, or Bragg’s
1/3 c. water
1 tsp grated ginger
1-2 tsp. chopped garlic (1-2 cloves)
1 Tbl. cornstarch
Basic Chinese Sauce
4 ts Soy sauce
1 ts Sesame oil
1 ts Oyster sauce
1 ts Chili paste
Basic Asian Brown Sauce
1/2 cup granulated sugar
1 tablespoon cornstarch
1 cup chicken broth
2 tablespoons soy sauce
1 clove garlic, finely chopped
Chinese Lemon Sauce
1/4 cup sugar
1/3 cup chicken broth
1 teaspoon grated lemon peel
3 tablespoons lemon juice
2 tablespoons light corn syrup
2 tablespoons rice vinegar
1/4 teaspoon salt
1 garlic clove , minced
2 teaspoons cornstarch
1 teaspoon cold water
Peanut Sauce
1 tablespoon peanut butter (i used crunchy)
3 tablespoons skim milk or 3 tablespoons soymilk or 3 tablespoons coconut milk (will do)
1 teaspoon garlic powder
1 teaspoon soy sauce or 1 teaspoon oyster sauce
1 tablespoon chili sauce or 1 tablespoon ketchup
1 dash chili flakes
salt and pepper , to taste
Ginger Sauce
1 yellow onion
2 tablespoons peeled and grated fresh ginger
1/4 cup fresh lemon juice
1/2 cup white vinegar
1 cup soy sauce
Mustard Sauce
2 tablespoons dry mustard
1 1/2 teaspoons sugar
5 tablespoons milk
2 tablespoons cream
2 tablespoons hot water
1 tablespoon sesame seeds, lightly toasted
1/4 cup soy sauce
1 garlic cloves, minced
Teriyaki Sauce
1 cup soy sauce
1/2 cup brown sugar
2 garlic cloves, minced
Sriracha Sauce
1 1/2 cups chopped Chili Peppers
1 Tablespoon fresh lime juice
3 garlic cloves
2 Tablespoons palm sugar (or brown sugar)
2 teaspoons salt
1/4 cup white vinegar
Spicy Sushi Sauce
1/2 cup mayonnaise ( use vegan mayo to make this sauce vegan)
2 tablespoons sriracha sauce
1/4 teaspoon toasted sesame oil
Thai Sweet Chili Sauce
3 garlic cloves, peeled
2 hot red peppers ( jalapeno, serrano, thai, cayenne, etc.)
1/2 cup sugar
3/4 cup water
1/4 cup vinegar
1/2 teaspoon salt
1 tablespoon cornstarch
2 tablespoons water
Wasabi Sauce
1/3 cup mayonnaise
2 teaspoons wasabi paste or 2 teaspoons wasabi powder
2 tablespoons honey
Asian Barbecue Sauce
6 tablespoons hoisin sauce
2 tablespoons rice vinegar ( not seasoned)
1/2 teaspoon lemon juice
1 tablespoon asian fish sauce
1 tablespoon soy sauce
1 tablespoon honey
1/3 cup minced shallots
2 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1/8 teaspoon Chinese five spice powder
1/3 cup sugar
Tabasco Sauce
3 dozen long hot red peppers
1 garlic cloves
1 tablespoon granulated sugar
1/2 teaspoon salt
1 teaspoon horseradish
1 cup hot vinegar
Hoisin Sauce
4 tablespoons soy sauce
1 tablespoon peanut butter or 1 tablespoon black bean paste
1 tablespoon honey or 1 tablespoon molasses or 1 tablespoon brown sugar
2 teaspoons white vinegar
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
2 teaspoons sesame oil
20 drops chinese hot sauce ( or habenero or jalapenos)
1/8 teaspoon black pepper
Asian Plum Sauce
6 cups pitted chopped red plums
1 1/2 cups packed brown sugar
1 cup sugar
1 cup vinegar
1 small onions ( 1/2 cup minced)
1 teaspoon crushed dried chili pepper flakes
4 garlic cloves, minced
1 tablespoon fresh ginger, minced
2 tablespoons soy sauce or 1 tablespoon salt
1 tablespoon Thai basil or 1 tablespoon tarragon, minced
1 tablespoon basil, minced
Lumpia Dipping Sauce
1/2 cup water
1/2 cup sugar
1/4 cup apple cider vinegar
1 tablespoon cornstarch
1 tablespoon ketchup
1 garlic cloves, finely minced
1/4 teaspoon crushed red pepper flakes
Homemade BBQ Sauce FAQS
Store your new favorite condiment in an airtight container or a mason jar in the fridge for up to a week.
You sure can! If you find you’d like a little more sweet or maybe a touch more tang to your sauce you can always adjust the measurements to add more of your preference after the fact. Pro tip though, some flavor profiles change from hot to cold. So if you do want to adjust any seasonings, wait until the sauce has had a chance to cool down before tasting.
Absolutely! This recipe is so easy it practically begs to be a double (or triple) batch, perfect for any summer soiree. Just be sure to adjust the cook time if necessary to accommodate the extra volume in ingredients.
