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Beurre Blanc (Classic French Butter Sauce)

This is a classic butter sauce. It works well with fish. It's flexible, too, and can take on flavors like chile, ginger and mustard.

Author: Craig Claiborne And Pierre Franey

Creamy Lobster Sauce

Author: Barbara Kafka

Blue Cheese Dressing

Author: Craig Claiborne

Pear And Cranberry Chutney

Author: Nigella Lawson

Sauce Gribiche

Sauce gribiche has a category problem - is it a vinaigrette, a mayonnaise, a condiment, a sauce? - but that liability turns out to be its strongest asset;...

Author: Gabrielle Hamilton

Big Batch Ranchero Sauce

There is no other aroma coming from the kitchen - not truffle, not freshly peeled orange, not a chocolate cake baking - that will stop you in your tracks...

Author: Gabrielle Hamilton

Bagna Cauda

This sauce is a Northern Italian classic, and tastes delicious on pretty much anything. It is a traditional dipping sauce for vegetables, but try drizzling...

Author: Craig Claiborne And Pierre Franey

Romesco Sauce With Marcona Almonds

Author: Florence Fabricant

Comeback Sauce

Author: Ellen Ann Fentress

Red Wine Sauce

Author: Nancy Harmon Jenkins

Tropical Fruit Custard Sauce

Author: Craig Claiborne

Chinese Chile Scallion Oil

This formula, adapted from the chef Barbara Tropp, yields both a fragrant, fiery oil and a brick-red chile sludge. They work as well in a wok as they do...

Author: Julia Moskin

Currant Apple Vinaigrette

Author: Rozanne Gold

Piquant Sauce For Smoked Fish

Author: Christopher Idone

Cream of Chicken Sauce

Author: Wolfgang Puck

Sweet and Sour Dipping Sauce

Author: Molly O'Neill

Cider Butter Sauce

Author: Marian Burros

Quick Harissa Sauce

Author: Molly O'Neill

Caramel Sauce

Author: Craig Claiborne And Pierre Franey

Clam sauce with Pernod or Ricard

Author: Craig Claiborne And Pierre Franey

Brown Butter Vinaigrette

Author: Christine Muhlke

Chile Tomato Not Too Hot Sauce

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Author: Mark Bittman

Rich Sesame Sauce

Author: Craig Claiborne And Pierre Franey

Rouille

Author: Amanda Hesser

Devon Cream Yogurt

Author: Jean F. Tibbetts

Mustard sauce

Author: Marian Burros

Red Wine Sauce

Author: Nancy Harmon Jenkins

Beurre Blanc (Classic French Butter Sauce)

This is a classic butter sauce. It works well with fish. It's flexible, too, and can take on flavors like chile, ginger and mustard.

Author: Craig Claiborne And Pierre Franey

Mayonnaise

Author: Craig Claiborne With Pierre Franey

Gravy for Turkey

Author: Isabel Costa

Bread Sauce

Author: Moira Hodgson

Chile Tomato Not Too Hot Sauce

...

Author: Mark Bittman

Quick Harissa Sauce

Author: Molly O'Neill

Romesco Sauce With Marcona Almonds

Author: Florence Fabricant