Author: Tina Miller
Author: Rocco DiSpirito
Author: Kenna Jo Lambertsen
Beurre blanc is an emulsified butter-based sauce that's perfect with fish and seafood. It's easy to make as long as you take care while whisking.
Author: Danilo Alfaro
Using just fresh mint, sugar, and vinegar, mint sauce is quite simple to make. It's a must with roast lamb and pairs well with other meats, too.
Author: Peggy Trowbridge Filippone
Chermoula is a tasty Moroccan marinade for fish made of cilantro, garlic, and spices. You can adjust the heat to your taste.
Author: Christine Benlafquih
Author: Rick Tramonto
Author: Dede Wilson
(Vietnamese Lime Sauce) This recipe is used to prepared Grilled Lemongrass Beef and Noodle Salad. Can be prepared in 45 minutes or less.
Arugula pesto made with fresh arugula leaves, garlic, olive oil, walnuts, and Parmesan cheese.
Author: Elise Bauer
Author: Pat Neely
Author: Andrea Albin
Espagnole is a basic brown sauce that is one of the five mother sauces of classical cuisine and the starting point for making a demi-glace.
Author: Danilo Alfaro
Author: Rick Archbold
This simple, flavorful tomato sauce is a weeknight savior. Make a big batch and stash it in the freezer. Add to pastas, braises, soups, and stews in the weeks to come.
Author: Anya Hoffman
This rich, old-fashioned-style ice cream topping recipe originally comes from the candy shop at the Old Occidental Hotel in Muskegon, Michigan.
Author: John Mitzewich
This basic tomato basil sauce recipe is made using fresh or canned tomatoes, fresh basil, onions, garlic, and olive oil. This traditional red sauce can be served with pasta dishes, or used as a base for...
Author: Lucas Delmas
Author: Patricia Wells
Author: Lucy Metcalf
Author: Andrew Friedman
Author: James Beard