Sauce and Marinade Recipes & Ideas

No one has to know you didn't make it from scratch.

Don’t forget the steamed rice!

Brown butter and sage are a classic couple that will never steer you wrong. Whether you use the sauce to dress a bowl of pasta or add another dimension to a simple risotto, it’s instant success with very little effort!The process of browning butter consists of gently heating it in a skillet until the water evaporates and the milk solids begin to brown, at which point it acquires a wonderful flavor complexity and a pleasant toasty note that makes it a real treat.

Trust me, it’s really that good.

So delicious in so many ways.

The silky texture of traditional fettuccini Alfredo is created by a balanced emulsion of grated Parmesan cheese, butter, and starchy pasta water. But if mealtime calls for serving the garlicky Parmesan cream sauce without pasta (or its cooking liquid!), you need a new approach. Don’t tell my Italian in-laws, but a dose of dairy is the secret to my five-ingredient, everyday Alfredo sauce. It’s a weeknight staple.

A roux, pronounced “roo,” is one of the building blocks of cooking. It’s a fundamental technique for new cooks to learn, and one of the first things taught in culinary school. It’s the secret to making silky sauces, rich gravies, and luscious mac and cheese. In fact, if you’ve ever made a homemade cheese sauce before, chances are you’ve made a roux — even if you didn’t realize it.

Sweet and tangy.

It’s a sauce! It’s a dip! It’s a dressing!

The secret’s in the sauce.

Plus, two ingredients not normally found in chili.

It’s that good!

Tomato gravy is savory and tangy, forgiving and uncomplicated. It’s the answer to all our Southern breakfast prayers. Southern-style tomato gravy is a thick sauce made with canned or fresh tomatoes, a blonde roux (bacon fat or butter and flour), chicken broth, and the occasional splash of cream. It’s most commonly served with biscuits, meatloaf, or fried eggs. It also goes well with creamy grits, mashed potatoes, toast, pasta, and rice.

In a matter of minutes, you can whip up white gravy in a saucepan for the perfect creamy, savory topping for your favorite dishes. This basic sauce is prepared with ingredients you likely already have on hand: butter, flour, milk, salt, and pepper. For a bit of heat, a pinch of cayenne can be added as well. I suggest trying your first batch spooned over a homemade buttermilk biscuit. The creamy gravy pairs perfectly with the warm, fluffy layers. It’s a Southern classic.

It’s all about the fresh herbs.

I've been making it for years.

It’s so delicious.

Gremolata is one of those things where the whole is definitely greater than the sum of its parts. Sprinkled over any number of dishes, it will make every mouthful pop with its bright, fresh flavors. Along with classic basil pesto and chimichurri sauce, it’s one of the essential condiments made with fresh herbs that you can add to practically anything grilled or roasted. Plus it’s a great way to use up a bunch of parsley!

Creamy, peppery perfection.

If you love heat, this one’s for you.

Being the primary cook in my household, I was shocked to realize recently that I had no idea how to make one of my favorite marinades. My partner always handles the grilling of galbi (Korean short ribs) plus firm tofu for me, but it seemed silly not to know what went into the sauce for this deeply flavored, salty and sweet Korean-style barbecue. Fortunately, it’s pretty simple and now that I know, I can share it with you, too.

Just 7 ingredients come together for big flavor.

It’s no secret that McDonald’s Big Macs are beloved all over the world, primarily for the sweet and tangy sauce that’s slathered onto the burger buns. And while there have been plenty of rumors suggesting the special sauce is simply Thousand Island dressing in disguise, McDonald’s says otherwise.

It’s so versatile.

A good hollandaise sauce, whether it’s over eggs Benedict on Saturday morning or steamed asparagus for dinner, truly levels up anything on your plate. Maybe you didn’t know that this creamy, buttery, slightly tangy sauce that you love so dearly could be made at home in about two minutes using just a blender. Want to impress your friends this weekend? Invite them for Sunday brunch or a steak dinner and tell them you’re making hollandaise sauce.

Breakfast just got its own special sauce.

It’s a five-star recipe.

It tastes just like the original.

My first restaurant job was at a little lunch cafe famous for its giant cookies, towering hummus sandwiches, and cold peanut noodles. This husband-and-wife-run neighborhood joint was regularly filled with young professionals slurping cold, spicy soba noodles from plastic clamshell containers. While the owners were always generous with recipes — they gave me their cookie recipes when I left that job — they would not share the secrets to their peanut sauce.

In the past, I’ve reserved lamb for special occasions. While roasted leg of lamb is absolutely worthy of such, pan-seared lamb chops, lamb burgers, or lamb meatballs deserve to be everyday affairs. They are just as easy to cook as pork, chicken, or beef, but come with a rich and savory flavor that can’t be beat.While lamb is great on its own, it’s even better served with a sauce — be it creamy or herby.

It’s just that good.

Peppercorn sauce is a creamy, spicy, and lightly smoky pan sauce made from beef stock, peppercorns, shallots, brandy, and cream. Originating from the French dish steak au poivre, it’s traditionally created from the fond (the brown bits and residue) left behind from the seared steaks, which are packed with flavor. Peppercorn sauce is a delicious accompaniment to a variety of proteins and vegetables — not just steak. To make it more versatile, this recipe doesn’t rely on fond.

This is the ultimate pasta dish.

It's unreal with eggs.

After I scraped my bowl clean, I immediately wanted more.

Tastes like a ticket to Paris.

Your kitchen will feel like a fancy restaurant.

It tastes even better than the real thing.

Make now, eat later.

Sauces are the magic touch that makes vegetables more satisfying, and grains even more exciting. Here are 16 easy sauces to learn, memorize, and enjoy.

Besides spaghetti because, duh.

It's liquid gold, y'all.

It does what the can can’t.

Take a plate of greens from blah to ooh-la-la.

A zesty, vibrant herb-packed sauce for everything from meat to potatoes.

Plus, you'll have enough leftovers for days.

Ready in minutes.

Boneless, skinless chicken breasts don't have to be boring.

Freeze it now, enjoy great lasagna later.

A simple sauce is the best thing you can do for your meal.

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. Liquid, in a combination of wine or stock, is used to deglaze the pan and a little butter is added to make things rich.