Meal Prepping? Here Are 50+ Sauce Recipes in One Place.

Three highly flavored ingredients are at the core of this sauce and together can go from salad dressing to a sauce for pasta with no more than a whirl in the blender and a shower of salt. Of course the addition of herbs makes this sauce sing louder, but the mix of brown butter, the vinegar of your choice, and Dijon still makes a sauce to bring into your cooking at every twist and turn.

This recipe makes enough for a couple of BBQ chicken pizzas (which is where it’s going tonight) or for several pulled pork sandwiches. If you want to marinate a bunch of chicken breasts, you may want to double it.

Forget jars of red sauce — homemade marinara is where it’s at. This tomato sauce takes 20 minutes to make and requires zero planning. If marinara doesn’t already have a spot in your repertoire of easy weeknight recipes, it will soon. Here’s a step-by-step look at how to make this super-simple sauce.

You’ll fall in love with it on every dish. Made with sungold or cherry tomatoes, a little honey, a few anchovies, a sprinkle of red pepper flakes, and some aromatics, it’s the perfect celebration of summer.

This No-Cook Tomato Sauce would also make a great topping for bruschetta, a dip for flat bread or pita, or as the base for a Tuscan soup.

This pink-hued sauce falls somewhere between commonplace condiment and cult food obsession with every chef and local claiming to have a favorite, secret recipe.

Chimichurri is a piquant sauce of fresh herbs, vinegar, and olive oil from Argentina. Parsley makes up the bulk of the herbs, with some recipes excluding cilantro, basil, or mint in favor of just parsley. The herbs, lemon juice, vinegar, olive oil, and often aromatics like garlic and onion are worked with a mortar and pestle to make a thick, silky paste.

A pan sauce feels like something you read on a menu, doesn’t it? A bit of fancy chef magic that should only be attempted by trained professionals. But here’s the real secret: pan sauces are so incredibly simple. And fast. In the time it takes your steak or pork chop to rest, you can turn those pan drippings into a fantastic sauce, no culinary school degree required.

Pan sauces are designed to turn the browned bits in the bottom of a pan, lovingly known as fond, into a base for making sauce or gravy for the cooked meat. You can turn that pan of drippings into a tasty sauce for your steaks with a little broth or wine, a few aromatics, mustard, and a pat of cold butter.

Doesn’t vanilla butter sauce just sound delicious? This four-ingredient sauce is a real game-changer when it comes to summer fruit desserts. No need to make or buy ice cream or whipped cream — just warm a little cream, scent with vanilla, sweeten with sugar, and add a luscious knob of butter.

This sauce doesn’t take on the same nutty, butterscotch flavor as traditional caramel, nor does it get quite as gooey and sticky. Instead, you’re rewarded with a summery caramel sauce that’s much, much better. Slow cooking transforms watermelon from a once light and bright snack, to a thick sauce with rich, deep sweet undertones. It might even remind you of an ultra-ripe summer tomato.

ave you ever wondered what would happen if Goldilocks jumped down Alice’s rabbit hole? Well it might look a little something like my quest for amazing homemade churros. It took some experimenting, you see. The first round of churros? Good but not great. The second batch? Still not quite. Third time? Well you know what they say — third time’s the charm!

There are no Oreos in this fudge sauce. But (and this is an important but) this fudge sauce gets the Oreoesque label because of its special darkness, its extra-sweet and cocoa-y flavor that is actually, yes, just like that of an Oreo cookie. It’s sweet, cocoa-laden, and really, truly dark. And there’s nothing to stop you from putting it on an Oreo cookie.