This sage brown butter sauce recipe features butter, garlic, and sage and is a luxurious addition, poured over butternut squash or savory mashed potatoes.
Author: Rebecca Franklin
The elegantly sharp flavors of Dijon mustard come together with chicken stock, heavy cream, and Worcestershire to form a velvety pan sauce perfect with seared meats, seafood, and poultry! This sauce is...
Author: Isabel Laessig
A bright and flavorful chicken marinade made with a trio of fresh citrus! Because why just use one when you can use three? It's made with orange, lemon and lime which is perfect for creating a vibrant...
Author: Jaclyn
How to make the best Thai Peanut Sauce ever! This Peanut Sauce Recipe can be used as a dipping sauce, salad dressing, for peanut noodles or with chicken satay.
Author: Meghan McMorrow | Fox and Briar
A yogurt-cucumber sauce with lots of garlic and olive oil is a traditional Greek tzatziki recipe which is often made and served in Germany.
Author: Jennifer McGavin
Author: Rhoda Boone
An easy Nuoc Cham recipe - Vietnamese Dipping Sauce. This recipe originally accompanied Crispy Spring Rolls. Nuoc cham is a must at every Vietnamese table, no matter what is served.
Author: Mai Pham
Author: Melissa Hamilton
This authentic and spicy Jamaican jerk sauce recipe can be used on chicken, pork, beef, or seafood. Learn the history and make enough for leftovers.
Author: Christine Morin
The famous Japanese steakhouse sauce that's phenomenal for dipping, drizzling and enjoying with your grilled meats, seafood, vegetables, rice, noodles and more! Super easy to make and at least a hundred...
Author: Kimberly Killebrew
Author: Jennifer Iserloh
Author: Joe Carroll
The Very Best Peanut Sauce! Smooth, drizzle-able, garlicky, and gingery with a good spicy sesame kick. Perfect for noodles, salads, protein, or as a dipping sauce!
Author: Lindsay
Author: Suzanne Goin
If you're short on time for this Thai Red Curry Paste, you can substitute bottled red curry paste (we recommend Mae Ploy brand) for homemade, but the flavor will not be as nuanced.
Author: Catherine McCord
Author: Alexis Touchet
Author: Myron Mixon