Sauces

Cooked, spoonable, pourable, plated, and finishing sauces for everyday meals and special dishes.

A Classic French Mustard Sauce with Creamy, Tangy Depth

Sauces

Sauce Moutarde Recipe

Sauce Moutarde is a creamy, umami-rich French recipe built from veal or chicken demi-glace, dry white wine, Dijon mustard, wholegrain mustard.

Read recipe

A Classic French Béchamel Enriched with Melted Cheese

Sauces

Sauce Mornay Recipe

Sauce Mornay is a creamy, umami-rich French recipe built from béchamel sauce, Gruyère cheese, Parmesan cheese, heavy cream. It is made for spooning over…

Read recipe

A Classic French Reduction with Deep, Glossy Flavor

Sauces

Demi-Glace Sauce Recipe

Demi-Glace Sauce is a smoky, umami-rich French recipe built from brown veal stock, red wine, mirepoix, tomato paste. It is made for spooning over…

Read recipe

Sauces

Velouté Sauce Recipe

Velouté Sauce is a creamy, tangy, umami-rich French recipe built from unsalted butter, plain flour, chicken or fish stock, fine salt. It is made…

Read recipe

Sauces

Samfaina Sauce Recipe

Samfaina is a Catalan preparation of slowly cooked aubergine, zucchini, peppers, onion, garlic, and tomato. It is served warm or at room temperature with…

Read recipe

Rustic bowl of French sauce gribiche with chopped hard-boiled eggs, capers, pickles, mustard, and fresh herbs on a warm brown background.

Sauces

Sauce Gribiche (French Egg & Herb Sauce)

Sauce Gribiche is a classic French cold sauce made with hard-boiled eggs, mustard, vinegar, capers, pickles, and fresh herbs. It’s creamy without mayo, bright…

Read recipe

A bowl of dark glossy hoisin sauce on a warm brown background with garlic cloves, sesame seeds, scallions, and a wooden spoon.

Sauces

Hoisin Sauce (Chinese Sweet-Savory Stir-Fry & Dipping Sauce)

Hoisin sauce is a classic Chinese pantry staple—sweet, savory, and deeply umami. It’s used as a glaze, marinade, and dipping sauce, especially for roasted…

Read recipe

Sauces

Guasacaca (Venezuelan Avocado–Cilantro Sauce)

Guasacaca is Venezuela’s beloved green sauce—looser and tangier than guacamole, blended with avocado, cilantro, parsley, green pepper, vinegar, and oil. It’s zesty, herby, and…

Read recipe

Mojo Verde is a zesty green sauce from Spain’s Canary Islands, made with fresh cilantro, garlic, cumin, vinegar, and olive oil. It’s the classic partner for papas arrugadas (wrinkled potatoes) and a vibrant drizzle for seafood, chicken, and grilled vegetables.

Sauces

Mojo Verde (Canary Islands Green Cilantro Sauce)

Mojo Verde is a zesty green sauce from Spain’s Canary Islands, made with fresh cilantro, garlic, cumin, vinegar, and olive oil. It’s the classic…

Read recipe

Salsa Brava is the bold, signature sauce of Spain’s patatas bravas—a silky tomato base lifted with Spanish paprika, a touch of vinegar, and gentle heat. It’s quick, versatile, and perfect for tapas, roasted potatoes, and grilled proteins.

Sauces

Salsa Brava (Spanish Spicy Tomato–Paprika Sauce)

Salsa Brava is the bold, signature sauce of Spain’s patatas bravas—a silky tomato base lifted with Spanish paprika, a touch of vinegar, and gentle heat. It’s…

Read recipe

Mojo Rojo is a classic sauce from Spain’s Canary Islands—bold with roasted red peppers, paprika, garlic, and vinegar. It’s the traditional partner for papas arrugadas (wrinkled potatoes) and a knockout with grilled seafood, chicken, and vegetables.

Sauces

Mojo Rojo (Canary Islands Red Pepper & Paprika Sauce)

Mojo Rojo is a classic sauce from Spain’s Canary Islands—bold with roasted red peppers, paprika, garlic, and vinegar. It’s the traditional partner for papas arrugadas (wrinkled…

Read recipe

Sauces

Italian Salsa Verde (Parsley–Caper Herb Sauce)

Italian Salsa Verde is a zesty green sauce made with fresh parsley, capers, anchovies, garlic, lemon, and olive oil. It’s punchy, aromatic, and adds instant…

Read recipe

Also known as a lemon–dill variation of piccata, this zesty pan sauce combines fresh lemon, briny capers, and fragrant dill. It’s quick to make and elevates everything from seared salmon and roasted chicken to asparagus and new potatoes.

Sauces

Lemon–Dill Piccata Sauce

Also known as a lemon–dill variation of piccata, this zesty pan sauce combines fresh lemon, briny capers, and fragrant dill. It’s quick to make and…

Read recipe

Sauces

Sauce Gribiche

Sauce Gribiche transforms mayonnaise into a piquant relish with chopped hard‑cooked eggs, capers, cornichons and fresh herbs. Originating in 19th‑century France, it’s traditionally served…

Read recipe

Sauces

Sauce Mousseline Recipe

Also called Sauce Chantilly when applied to Hollandaise derivatives, Mousseline lightens Béarnaise by folding in softly whipped cream, yielding an airy, cloud‑like finish perfect for…

Read recipe

Sauces

Sauce Diable Recipe

“Devil’s sauce” brings heat and zing—an Espagnole‑based sauce spiked with mustard, vinegar and cracked pepper. It’s a fiery accent for meats and game. Ingredients…

Read recipe

Sauces

Sauce Bordelaise

Named after Bordeaux wine country, Bordelaise sauce unites red wine, shallots and beef demi‑glace into a luxurious partner for steaks, roasts and red meats.…

Read recipe

Sauces

Sauce Chasseur Recipe

Literally “hunter’s sauce,” Chasseur combines earthy mushrooms, tomatoes and herbs with a brown sauce base. It’s perfect alongside game, steak or chicken. Ingredients Method…

Read recipe

Sauces

Sauce Nantua Recipe

Hailing from the town of Nantua in eastern France, Sauce Nantua showcases delicate crayfish flavors in a creamy velouté base. Traditionally served with quenelles…

Read recipe

Sauces

Caponata

Caponata is a classic Sicilian dish that combines eggplant and other vegetables with sweet and sour flavors. It’s a versatile, rich stew that can…

Read recipe

Sauces

Alfredo Sauce Recipe

Alfredo sauce is an Italian-American favorite, blending butter, cream, and Parmesan for a rich, luxurious flavor. Ideal for pasta dishes like fettuccine Alfredo, this…

Read recipe