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Best Sauce Recipes

Best Sauce Recipes

Top Rated Sauce Recipes

Created by chef Kyle Bailey at Washington, D.C.'s GBD ,this recipe was inspired by the sweet condiment found in some Chinese carry-out bags. Sugar and fiery ingredients like Frank's Red Hot Sauce and Tabasco sauce make it the perfect sweet and spicy sauce to douse your barbecue with.Click here to read how to Make the Ultimate Barbecue Sauce

Imagine fresh apples, spicy cinnamon and fragrant lemon; that’s exactly what this recipe tastes like.

Most people associate cucumbers with fresh salads, vinaigrettes, and dill dip, but I like to pair it with something savory in the form of tzatziki sauce. Traditionally served as a Greek condiment with lamb, tzatiki sauce is a great pairing for whatever protein is on your plate and is the perfect summertime sauce because it's refreshing and light.See all Greek recipes.Click here to see 6 Cool and Creative Ways to Use Cucumber.

A product of traditional British kitchens, parsley sauce is a versatile condiment that goes well on fish, meat, vegetables, and pasta.

This barbeque sauce is ready in just 20 minutes. Try it next time you grill out for a change of pace — maybe even throw in some Australian food slang during the meal.This recipe is courtesy of threeovens via

Whenever I find a food or an ingredient I like, the first thing I want to do, after eating it, is find a way to make it better myself. And typically, when I go to do that I end up adding bourbon to whatever recipe I am creating. This time I also added maple syrup and it was a great decision. This barbecue sauce is a definitely a little on the sweet side with just enough of a kick!Click here to see Cooking with Maple Syrup — 8 Recipes.

Comeback sause is one of the South's most loved condiments. It's great on burgers and sandwhices.

The next time you’re going to make Alfredo sauce, make it with cream cheese. It’s rich, decadent, and your Alfredo sauce will coat the pasta perfectly.

This sauce is creamy, lovely, and only has one ingredient. Yes you heard that right! One ingredient.

"My boys use to spend their summers with their grandmother in Alabama. She would treat them to a meal at a restaurant that served white barbecue sauce over chicken and my family thought it was wonderful. I started making it at home and every time I make the sauce, it brings back memories of those summers in Tuscaloosa. The white sauce should be applied only at the very end of your grilling or smoking because it will breakdown and separate if it is heated too long."— Sabrina Everett, Thomasville, Ga.Click here to see 10 Iconic Recipes That Define America

Texas barbecue pitmasters raise eyebrows at people who sauce their barbecue. Excellent brisket, ribs and sausages are supposed to be so good on their own that they don’t need a sauce. But every barbecue restaurant in Texas (except the famous Kreuz Market) has bottles of sauce on offer, and many bottled versions are so good, they sell them. Classic Texas barbecue includes tomato sauce, vinegar, Worchestershire sauce, spices and a bit of sugar.

Carolina Reaper Hot Sauce Recipe

This homemade Carolina Reaper hot sauce recipe is incredibly hot, made with roasted Carolina Reaper peppers, the hottest peppers in the world, garlic, and onion. If you love your hot sauce &ldquohot&rdquo, it doesn&rsquot get any hotter!

This is for you, my true chilihead friends. I know you love your hot sauce HOT, and it really doesn&rsquot get much hotter. I&rsquom sure you have your own collection of artisan Carolina Reaper hot sauces in your stash, and there are a lot of great ones out there for sure. I&rsquove tried so many and enjoyed a lot of them

But like anything, it&rsquos fun to make hot sauces on your own, like this one &ndash my Homemade Carolina Reaper Hot Sauce. Yes!

This hot sauce is made exclusively with Carolina Reaper Peppers, the official world&rsquos hottest pepper in the world at the moment, according to the Guinness world records. Yes, there are many other superhot peppers out there in the world and I have cooked with many of them.

Some of them can match the heat of the reaper pepper when comparing pod for pod, and even seems hotter, but no other pepper has achieved the peak heat of 2.2 Million Scoville Heat Units. That is incredibly hot!

If you&rsquod like a comparison, consider it next to a typical jalapeno pepper, which averages about 5,000 Scoville Heat Units, and you&rsquoll find that the hottest Carolina Reaper is up to 440 times hotter. Or consider the ghost pepper, which you know is very hot. It reaches around 1 Million SHU, making the hottest reaper over twice as hot. Talk about heat.

The Carolina Reaper is more comparable to other superhots like the Trinidad Moruga Scorpion Pepper or the Trinidad Scorpion Butch T.

Here&rsquos a little information about the Carolina Reaper.

Chicken Suprême Sauce

The suprême sauce is a finished sauce made by enriching a chicken velouté sauce with heavy cream. It is a luxurious sauce that is the ideal accompaniment for sautéed chicken. Serve it alongside grilled asparagus or roasted vegetables for a simple dinner turned elegant.

Suprême sauce is also the base from which a number of other classical sauces are built and due to that, it is called a secondary mother sauce. It is the base for the ivory sauce, creamy mushroom sauce, or aurora sauce.

If you don't happen to have chicken velouté sauce on hand, you will have to make it. This is not a difficult process as you use chicken stock, make a roux of clarified butter and flour, and then add that to the heated chicken stock to thicken it. Backing it up another step, you can either buy chicken stock ready-made or make your own.

One thing to keep in mind is that it is tricky to reheat cream sauces, so it is best to make only the amount you will be using for the meal. If you want to do some of the prep ahead of time, the velouté sauce can be made and refrigerated or frozen.

The Best Ranchero Sauce Recipe

The Best Ranchero Sauce Recipe Ever – This silky sauce adds a perky punch of flavor to any dish!

So instead of throwing a wrench in your meticulously planned Thanksgiving menu, I thought I’d share a quickie recipe that is completely unrelated to the holidays.

I guarantee once you make this recipe, you will use it over and over again. It’s a creamy smoky sauce with tons of zest and a little hint of spice.

In fact, I believe this to be absolutely The Best Ranchero Sauce Recipe Ever!

You could put “The Best Ranchero Sauce Recipe” on just about anything, and it would improved it…

Eggs, potatoes, steaks, pork chops, fish, grilled vegetables, risotto or grits, leftover Thanksgiving dishes, old shoes.

Anytime I make The Best Ranchero Sauce Recipe my family rants and raves about whatever I spoon it over. The says things like, “This is the best chicken ever!” and “This is the best roasted asparagus ever!”

Yet in reality… It’s always the sauce that brings out this reaction.

Make a batch to keep in the fridge this week. Warm it up and serve it over your leftover turkey, dressing, or green beans. You won’t believe what a difference it will make.

How To Make The Best Ranchero Sauce Recipe

Sauté onions and garlic in a little oil.

Add canned tomato sauce, roasted piquillo peppers (or roasted red peppers), green chiles, chicken stock, ground cumin, a little brown sugar, and a splash of liquid smoke.

Simmer for a few minutes, then puree the sauce. Stir in just enough heavy cream to make the sauce silky.

I like to use an immersion blender to blend the sauce in the pot. It creates less dishes to wash, and it is a little safer than using an standard jar blender.

However, if you don’t have an immersion blender, you can definitely puree the sauce in a regular blender or food processor. Just be careful to open a vent for the steam to escape, and place a dish towel over the top, to protect you from hot sauce splashing.


  • 3 tbsp. clarified butter
  • 3 tbsp. all-purpose flour
  • 1 qt. beef or brown veal stock, hot
  • 1 tbsp. bacon fat or substitute unsalted butter
  • 1 small onion, coarsely chopped (½ cup)
  • 1 small carrot, coarsely chopped (¼ cup)
  • 1 ⁄2 stalk stalk celery, coarsely chopped (¼ cup)
  • Kosher salt and freshly ground black pepper
  • 2 tbsp. tomato puree
  • 1 bay leaf
  • 1 sprig sprig of thyme
  • 1 sprig sprig of Italian parsley

Living in the Pacific Northwest we only get to enjoy Zaxby's when we travel. The closest location to us is in Utah. We always try to make it a point to pick up Zaxby's while we are on the road traveling since it is such a rare treat.

One of the things I always crave is Zax's Sauce. It has such an amazing flavor and is the perfect dipping sauce.

While we were in Gulf Shores, Alabama a few weeks ago I decided it was time to see if the Zaxby Sauce recipe I had been working on actually tasted like the restaurant's sauce. LOL!

It had been a few years since we had been able to get it straight from the restaurant and I wanted to make sure that my copycat recipe was as good as you can get.

Since my sister-in-law was with us in Gulf Shores I had her do a blind taste test. She LOVES Zaxby's Sauce and said she would be able to know instantly which sauce was the restaurant version versus my copycat version.

Guess what. She thought my recipe was the restaurant sauce! WOOOHOOO.

Now to work on perfecting making the Tater Chips which I could eat by the bucketful. Dang, they are delicious.

I was so excited our condo at Turquoise Place in Orange Beach had a kitchen so I could work on making this recipe. I never thought I would go to the grocery store to pick up ingredients for copycat recipes while traveling but somedays you just have to make sure the recipe is as good as you think it is.

We keep hoping Zaxby's will expand west more but until then we will keep making our favorite sauce at home. Thankfully it only takes a few minutes to whip up this restaurant sauce recipe. We try to keep it in the fridge as often as possible so we can dip air fryer french fries and air fryer tater tots in it.

We need to work on an air fryer chicken finger recipe so we can try it with this sauce.


All you need is a few pantry staples to make this amazing dipping sauce for chicken fingers, french fries, or really anything!

Equipment Needed

I try to use a medium-size bowl so there is enough room to fully mix the ingredients together.

This Zaxby's Sauce recipe is so dang easy to make at home! All you need to do is combine mayo, ketchup, and garlic powder in a bowl and stir. Add Worcestershire sauce and give it a mix and then cover the surface of the sauce with black pepper until just coated and mix together.

That is all it takes! Just plan a couple of hours for the sauce to rest in the refrigerator to get the best flavor. If you can't wait don't worry it still tastes great right when you make it.

Recipe Tips

Make sure to plan time for this Zax's Sauce to rest in the refrigerator after you mix it together. This will give the sauce time for the flavors to meld together and really get the best flavor.

This recipe makes a small/medium-size bowl of sauce. You can easily double it or more if you are making it for a large barbecue or party.

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Excellent! I get requests for this all the time!

Awesome sauce. The one thing I did to give it a little kick was to replace the chili sauce with a "Chili Garlic Sauce" and 1-1/2 tablespoons on Horseradish.

I forgot to add to my previous review that the sauce is kind of an unfortunate coral/pink colour. Next time I will add some finely chopped parsley to break up that colour a bit.

I really liked this. I gave it four forks, but with a few changes. I didn't have Heinz chili sauce or horseradish sauce, so I used cocktail sauce instead (which is basically Heinz chili sauce with horseradish anyway). I also added 2 cloves of garlic that I diced finely. Other than that, the heat/spice was perfect. If I decide to up the heat factor next time, I will add a few splashes of sriracha (garlic chili sauce). Definitely give this sauce a try.

I ran onto this recipe while reading at a dentist's office back in the 90's. I "borrowed" the magazine for the recipe and have used it yearly since then as a sauce for crab at our local "All You Can Eat" crab feed. Everyone now requests that I bring this great sauce!

It's rich, delicious and reminds me of Crab Louie dressing. bought some more shrimp for tonight and will enjoy this for the second time in two nights.

I served this sauce with cold Shrimp and crudites at a Summer Wine Tasting and everyone (36 of them) raved about the sauce.

Used this dressing for a big shrimp louie. Didn't realize it was a dipping sauce, but very good with romaine, tiny shrimp, sliced boiled eggs, pickled beets, slivered red onion & sourdough garlic croutons. Very good.

This one really lived up to its name!

I made this just as the recipe was written and thought it was just a bit thin. I like a little thicker sauce. Next time I will try reducing the mayo and adding some sour cream. Too much mayo for me. I like remoulade better. Will try again.

I've been making this sauce since the recipe was first published. I substitute sour cream for 1/2 cup of the mayo and use lemon juice instead of lime. Make the sauce early in the day. It is the best ever sauce.

Great, easy. Add a dash of hot sauce in addition to worcestershire to finish. The Bahamians have been serving a simpler version of this (ketchup, mayo, lemon/lime and hot sauce) with conch fritters for years. I remember my father mixing ketchup and mayo as a salad dressing when we ran out of bottled as a kid.

I didn't measure I just added things by eye. Minor modifications: lemon juice instead of lime, dijon mustard instead of dry, and a dash of worcestershire. Get everything else who you like it and add mayo last, to taste.

I understand where the cook's who say there's too much mayo taste are coming from. We happen to like the mayo taste, but I might try reducing the amount of mayo next time just to see the difference. Otherwise we found it to be a very good sauce for dipping shrimp. I added more garlic, cayenne and dry mustard and only let it set for about an hour and it was still good.

Great sauce for shrimp. We cut the mayo by a 1/3 the last time and it was even better. I think this is the same shrimp sauce served at Outback Steak House for shrimp and blooming onions.

This is the most wonderful shrimp sauce for boiled/peeled shrimp. I've made this for two parties and everyone raves about it! I'm making another batch for a 3rd party tonight! It's almost a ramoulade(sp?) sauce, but VERY good. I'm not a huge shrimp fan, but I can't get enough shrimp when it's dipped in this sauce!

Way to much mayo, tasted like 1000 island dressing.

The suace was great, very easy and quick to make. I would make it a few hours ahead of serving time for the best results. Be sure to have plenty of shrimp on hand.

Living on the Texas Gulf Coast, we get great fresh shrimp. I've tried many sauce recipes and this is the best ever. It goes well with both boiled or steamed shrimp as well as fried shrimp. Make it early in the day as it improves after a few hours in the refrigerator.

Too much mayo for our taste.

Fabulous! Made the sauce and served it with the 'Prosciutto-Wrapped Shrimp' recipe instead of the garlic dipping sauce. Go for it and make it, you will not be disapointed. This is not the same old ketchup and horseradish cocktail sauce!

At a recent summer party I made five highly-rated epicurious recipes. This is the one that my guests raved about.

Wonderful sauce! I am a shrimp fan, and therefore often create shrimp/prawn dishes for dinners/potlucks and hors d'ouevres, so I frequently call upon this sauce to update recipes for appetizers and main course. This sauce is SO adaptable and delicious. For instance, try some of it stirred into a (cocktail-size) shrimp salad for luncheon bun-wiches, or, it is a fantastic new taste to introduce when looking for a different dipping sauce for jumbo prawns. think Thousand Island, but much more complex!

How to Make Red Enchilada Sauce &ndash The Recipe Method

Toast the Peppers. First, heat a large pan to medium heat and dry toast the dried chili peppers a few minutes per side, until the skins begin to puff up a bit. Be sure to remove the stems and seeds from the peppers first.

Toasting is an important step, as it helps to release the oils in the skins, which is HUGE for flavor. You can skip this step if you&rsquod like and you will still get a delicious sauce, but I usually dry toast them. Some people use a toaster to toast their dried peppers.

Soak the Peppers. Set the peppers into a large bowl and pour hot water over them, just enough to cover them. Let them soak for 15 minutes to 20 minutes, or until they become very soft.

Food Processor or Blender. Remove the softened red chilies and set them into a food processor or blender.

Next, pour in some of the soaking liquid. You&rsquoll notice that it has become quite dark from the peppers. This water has plenty of nutrients leached from the peppers, so I like to use it. You can also use clean water if you&rsquod like, as the steeping water can be somewhat bitter. Add about 1/2 to 1 cup to start.

Cook the Onion and Peppers. Next, cook down some onion and garlic in a pan with oil, then add them to the food processor along with the rehydrated peppers. Add sea salt to your preference.

Process the mixture until the sauce becomes very smooth. It will be very thick at this point. Add in more water, a half cup at a time, until you achieve your desired consistency.

Strain the Sauce. You can strain the sauce, if desired, for a smoother sauce, though it isn&rsquot necessary. The choice is yours.

Gorgeous, isn&rsquot it? So rich and vibrantly red. And super easy to make. Quick and easy is great for a slow cook like me.

You'll Need

½ Tbsp olive oil
3 cloves garlic, minced
1 medium carrot, diced
2 stalks celery, finely chopped
1 medium yellow onion, diced
6 oz ground turkey
6 oz ground pork
6 oz ground sirloin
1 can (28 oz) diced tomatoes
2 Tbsp tomato paste
1 cup reduced-sodium chicken or beef broth
1 cup milk
2 bay leaves
Salt and black pepper to taste
1 package fresh or 1 lb dried fettuccine
Parmesan, grated

1 15 oz. can tomato sauce
1 8 oz. can tomato paste
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt

  1. Mix all the ingredients together in a bowl.
  2. Store the pizza sauce in a Mason jar or container that will seal tight.
  3. This recipe makes enough sauce for four 12" pizza pies.

Eat This! Tip

Want to freeze this sauce? Separate the Italian pizza sauce above into 4 small freezable jars (I like using these Ball wide-mouth mason jars). Then, 24 hours before making your pizza, defrost the sauce in the refrigerator, or let it defrost on the counter until it's back to being a liquid and ready to spread on the pie.

RELATED: Easy, healthy, 350-calorie recipe ideas you can make at home.