Sauce Recipes
50 sauce recipes converted from YouTube cooking videos.
Sour Cream Seasoning (Chive Blend)
A tangy, herb‑forward sour‑cream seasoning made by dehydrating fresh chives and blending them with milk powder, onion powder, black pepper and citric acid. Perfect for ranch dressing, blooming onions, fries, hash browns, and any dish that needs a creamy, savory boost.
Homemade sodium citrate = smooth cheese sauce
A quick, homemade cheese sauce that mimics the meltiness of processed cheese without buying sodium citrate. By reacting lemon juice with baking soda you create a sodium citrate solution, then melt cheddar with milk and butter for a silky, stretchy dip perfect for nachos, veggies, or mac & cheese.
The 5 Steak Sauces Every Chef Needs to Learn
A comprehensive guide to six classic steak sauces featured on the Fallow YouTube channel: Béarnaise (Bernese), Red Wine Reduction, Chimichurri, Café de Paris Butter, and Peppercorn (Steak au Poivre). Includes step‑by‑step instructions, ingredient costs, equipment, storage, and troubleshooting so home cooks can recreate restaurant‑quality sauces.
Classic Mustard Sauce (Sauce à la Moutarde)
A velvety French‑style mustard sauce made with a nutty butter‑flour roux, white wine, hot chicken stock, fresh tarragon, Dijon mustard, and a splash of cream. Perfect over chicken, fish, or pork.
How to Make Fire Honey - Easy Hot Honey Recipe - Infused with Habanero Peppers
A fiery, sweet hot honey made by infusing fresh orange habanero peppers into pure North Alabama wildflower honey. Perfect for drizzling over fried chicken, pork chops, pancakes, waffles, eggs, and more.
Nashville Hot Ranch Dressing
A fiery twist on classic ranch dressing that combines creamy ranch with Nashville hot chicken oil. Perfect for sandwiches, burgers, fries, or as a dip for veggies. Adjust the heat to your liking and enjoy a sauce that brings together the Midwest love of ranch with Southern spice.
Homemade Pistachio Cream for your Dubai Chocolates
A smooth, bright‑green pistachio butter blended with white chocolate and powdered sugar, perfect for filling homemade Dubai‑style chocolate bars. This recipe shows how to soften, skin, and process pistachios for a velvety spread without buying expensive pre‑made pistachio cream.
Peruvian Tartar Sauce (Salsa Tártara al estilo peruano)
A bright, creamy Peruvian‑style tartar sauce made with homemade mayonnaise, mustard, finely diced onion, scallions, parsley and a hard‑boiled egg. Perfect for fried fish, calamari, chicken chicharrón, fries or as a sandwich spread.
Jamaican Green Seasoning
A vibrant, all‑natural Jamaican green seasoning made from fresh herbs, aromatics, and olive oil. Perfect for marinating meats, flavoring stews, soups, rice & peas, or any Caribbean dish. This recipe shows how to blend the herbs, store the seasoning, and keep it fresh for weeks.
Fermented Lemons Changed My Life
A powerful fermented lemon that acts as an anti‑inflammatory, alkalizing gut tonic. The lemons are salted and left to ferment for two weeks, creating a probiotic‑rich condiment you can use in dressings, marinades, sparkling tonics, or straight from the jar. The video emphasizes its health benefits for arthritis, gout, acid reflux, and bloating.
Thai Chili Paste (Nam Prik Pao)
This sweet‑salty, slightly smoky red chili paste, called Nam Prik Pao, is an essential condiment in Thai cuisine. It adds depth and heat to fried rice, soups, and meats. The homemade version uses dried chilies, shallots, garlic, dried shrimp, fermented shrimp paste, tamarind, palm sugar, fish sauce, and oil. The paste keeps for 3 to 4 months in an airtight jar.
Duke's Mayonnaise
A homemade version of the classic Duke's mayonnaise with a richer flavor and perfect emulsion. This recipe uses a blend of apple cider and distilled white vinegars, paprika, mustard powder, and a neutral oil, all emulsified with an immersion blender for a silky, tangy spread.
Umami Seasoning Blend (Salt & Pepper Style)
A versatile, umami‑rich seasoning inspired by classic salt and pepper chicken wings. Toasted cumin, coriander, and black pepper are blitzed with sugar, MSG, salt, garlic powder, seaweed powder, and citric acid to create a shelf‑stable blend that adds instant depth to fries, peppers, popcorn, and any dish that needs a savory boost.
Homemade Powdered Seasoning Blend
A vibrant, homemade powdered seasoning made from dehydrated onions, garlic, scotch bonnet peppers, ginger, herbs and spices. Perfect for seasoning meats, fish, vegetables or anything that needs a Caribbean kick.
All Purpose Indian Base Gravy
A versatile Indian‑style base gravy that can be used for veg, vegan or non‑vegetarian curries. Made with a fragrant spice paste, caramelized onions, tomatoes and a silky cashew puree, this gravy stores well for up to a week in the fridge or six months in the freezer, saving you time on busy weeknights.
Five Classic French Mother Sauces with Variations (Béchamel, Velouté, Espagnole, Hollandaise/Béarnaise, Tomato‑Romesco)
Learn to master the five foundational French mother sauces – Béchamel, Velouté, Espagnole, Hollandaise (and its Béarnaise twist) and a classic Tomato sauce with a Romesco twist. Detailed step‑by‑step instructions, tips, troubleshooting, and storage advice make these sauces approachable for home cooks while preserving the professional techniques taught in Michelin‑star kitchens.
Spicy mango-carrot chutney
A sweet‑salty Indian chutney made with mango and carrot, spiced with fenugreek, cumin, nigella and chilies. Perfect to accompany rice dishes, grilled foods or as a fresh condiment. Keeps for one week in the refrigerator.
How To Make Mayonnaise At Home 🥚
A simple, safe, and delicious homemade mayonnaise made with a pasteurized egg, avocado oil, Dijon mustard, lemon juice, and red wine vinegar. Using an immersion blender creates a smooth, glossy emulsion that keeps in the fridge for weeks.
Meat Church BBQ Seasonings explained - Part 1
A classic Texas‑style BBQ rub from Meat Church BBQ. Holy Cow blends salt, cracked black pepper, garlic powder and a touch of smoked paprika for a bright red finish. Perfect for brisket, beef ribs, steak, turkey, eggs, popcorn, and even vegetables.
How To Make The WORLD'S HOTTEST HOT Sauce!
A blisteringly hot homemade sauce made with Carolina Reaper peppers, red bell peppers, jalapeños, cayenne, garlic, onion and distilled white vinegar. Processed in a food processor and strained for a smooth, Frank's‑Red‑Hot‑style consistency, this sauce packs extreme heat in a convenient 12‑ounce bottle.
Homemade Thick Chamoy Sauce & Candy
A sweet, sour, and spicy Mexican chamoy made with hibiscus powder, dried prunes, apricots, Tajín, and Miguelito candy powder. Perfect as a dip for gummy worms, sour candy, fruit, or as a glaze for snacks. Made in a simple saucepan and blended to a chunky‑smooth texture.
My Foolproof Hollandaise Recipe (Ready in 5 Minutes)
A simplified, home‑cooking version of classic French Hollandaise sauce made with heavy cream and cold butter in a double boiler. No clarified butter or tricky emulsification required—just whisk, melt, and season for a silky, pourable sauce perfect for Egg Benedict, smoked salmon toast, or any brunch favorite.
Greek Tzatziki Sauce
A classic Greek tzatziki sauce made with fresh cucumber, Greek yogurt, dill, garlic, lemon juice, and extra‑virgin olive oil. Perfect as a dip for pita, a topping for grilled meats, or a refreshing side for vegetables.
Parsley Lemon Sauce for Fish
A bright, creamy parsley and lemon white sauce that elevates any fried, sautéed, or grilled fish. Made with a quick deglaze of white wine, heavy cream, fresh lemon, and parsley, this sauce is ready in under 30 minutes and adds a restaurant‑quality finish to simple fish dishes.
McDonald's Special Sauce (Homemade Big Mac Sauce)
A quick, no‑cook copycat of McDonald’s iconic Big Mac special sauce. Made with mayonnaise, sweet pickle relish, yellow mustard, vinegar and a few pantry spices, this sauce tastes just like the real thing and is perfect for burgers, sandwiches, or as a dip.
How to Make Chocolate Hot Fudge Sauce From Scratch
A glossy, rich dark chocolate fudge sauce that stays smooth after refrigeration and can be quickly reheated for a hot fudge topping on ice cream, brownies, or fruit. Made with sugar, milk, cocoa, unsweetened chocolate, butter, and vanilla, this sauce is both easy to prepare and perfect for make‑ahead storage.
There's a Secret Ingredient In My Enchiladas
A quick, smoky pumpkin‑based enchilada sauce that uses pantry staples like canned pumpkin, dried guajillo and chipotle peppers. The sauce is blended smooth, then used to roll cheese‑filled corn tortillas, baked, and finished with fresh cilantro and avocado. Makes enough for about three dozen enchiladas and stores well for a week.
Homemade Pesto
A simple and flavorful homemade pesto, made with fresh basil, toasted pine nuts, roasted garlic, parmesan and olive oil. Perfect to accompany pasta, toast or as a sauce base.
Masterchef Australia - Fresh Mayonaise Recipe
A quick, no‑heat homemade mayonnaise made with a handheld blender. Using whole eggs, mustard as an emulsifier, and a splash of white balsamic vinegar, this sauce comes together in minutes and can be customized with your favorite flavors.
Rick Bayless Beginner's Mole
A streamlined, small‑batch version of classic Mole Poblano that captures the deep, complex flavors of traditional Mexican mole without the multi‑day effort. Made with three dried chilies, toasted nuts, raisins, Mexican chocolate, and a blend of warm spices, this sauce can be served over chicken, pork, enchiladas, or vegetables.
Jamaican Mixed Spice Blend (7‑Spice Mix)
A fragrant homemade Jamaican mixed spice blend featuring allspice, cinnamon, nutmeg, mace, cloves, ginger, star anise and orange zest. Perfect for Caribbean baked goods, spiced drinks and desserts. Made from scratch for maximum flavor and aroma.
How to make fire honey for cold and flu season
A fast-acting, immune‑boosting fire honey tonic made with raw honey, ginger, cinnamon, turmeric, black pepper and cayenne. Perfect for soothing colds, congestion, coughs, digestive upset, and giving your metabolism a gentle kick. Mix a spoonful into tea or take straight for quick relief.
Red Wine Sauce
Classic red wine sauce, inspired by bordelaise sauce but without marrow. Ideal to accompany red meats, poultry or fish. Red wine reduction, beef stock and butter mounting for a velvety texture.
Honey Garlic Sauce
A quick, sweet‑and‑savory honey garlic sauce that blends minced fresh garlic, soy sauce, rice vinegar, honey, brown sugar, and a hint of heat. Perfect for drizzling over crispy tofu, chicken, stir‑fries, or steamed veggies. Made in under 25 minutes and stores well in the refrigerator.
Mushroom Gravy
A rich, deep brown mushroom gravy made with sautéed button mushrooms, a buttery roux, beef broth, soy sauce, and a touch of sugar and Dijon mustard. Perfect for drizzling over meatloaf, mashed potatoes, roasts, chicken, or noodles.
Why yeast extract is in tons of foods (and why it's delicious)
A DIY vegan yeast extract that mimics the umami‑rich flavor of Marmite. By autolyzing active dry bread yeast at a gentle 50 °C for 24 hours, then reducing the liquid and seasoning with onion powder and celery seed, you get a thick, savory spread perfect for toast, soups, or as a vegan gravy base.
Thai Curry Pastes (Red, Yellow, Green, Panang, Massaman)
Homemade Thai curry pastes for the five most popular Thai curries—Red, Yellow, Green, Panang, and Massaman. This recipe walks you through creating a versatile aromatic base using a pestle and mortar, then customizing each paste with the right chilies and spices. The pastes can be stored in the fridge or freezer for weeks and used in a variety of dishes.
Traditional Ragù alla Bolognese Recipe
A traditional Italian ragù made with pancetta, ground beef and pork, simmered for hours with tomatoes, wine, and aromatics. Perfect for tagliatelle, lasagna, or any pasta dish that needs a rich, meaty sauce.
Sriracha Butter Sauce
A quick, emulsified butter sauce with a kick of sriracha and bright lemon juice. Perfect for chicken wings, cod, veggies, or any dish that needs a spicy, buttery finish.
Traditional, Authentic, Italian Homemade Tomato sauce (Passata) from scratch
Learn how to make authentic Italian passata using garden tomatoes, a traditional tomato processing machine, and simple kitchen tools. This step‑by‑step guide follows the exact method used by the Coia family in Abruzzo, Italy, and adapts it for home cooks in Canada.
Greek Tzatziki Sauce
A fresh, creamy Greek tzatziki sauce made with Greek strained yogurt, grated cucumber, garlic, olive oil, white wine vinegar, and dill. Perfect as a dip for pita, a topping for souvlaki, gyro, kebab, or any grilled meat and vegetables.
Vietnamese Spring Roll Dipping Sauce
A quick and easy Vietnamese-style dipping sauce (nuoc cham) perfect for spring rolls, fried rolls, banh xeo, and other Asian appetizers. Sweet, salty, tangy, and optionally spicy, this sauce can be made in minutes and keeps in the refrigerator for up to a month.
EASY Caramel Recipe
A quick, five-ingredient salted caramel sauce made in one pan. Perfect for drizzling over ice cream, dipping apples, filling cupcakes, or any dessert that needs a sweet‑salty boost. The recipe emphasizes using a heavy‑bottomed pan, warm cream, and a candy thermometer for consistent results.
Every Kitchen Should Have This
A silky, low‑and‑slow garlic confit that yields a fragrant oil and a smooth garlic puree. Perfect for spreading on toast, folding into mashed potatoes, whisking into dressings, or using as a base for sautéed vegetables.
How to make mayonnaise with Jamie Oliver
Learn how to make smooth, glossy homemade mayonnaise the Jamie Oliver way using just egg yolks, Dijon mustard, olive oil, vinegar and a few simple seasonings. This quick, no‑heat recipe yields a fresh, flavorful mayo that can be stored in the fridge for up to a week.
SAUCE TOMATE TOUT USAGE AFRICAINE (RECETTE GHANA)
A versatile Ghanaian‑style tomato sauce that can be used as a base for Jollof rice, a dip for fries, a marinade, or any dish that needs a rich, spiced tomato flavor. Made with onions, ginger, garlic, chilies, smoked paprika, curry, rosemary and a pinch of baking soda to tame acidity.
Homemade Taco Seasoning Recipe
A quick, smokey, and mildly spicy homemade taco seasoning blend with no additives. Perfect for tacos, burritos, fajitas, and any Mexican‑inspired dish. One 2½‑tablespoon serving replaces a store‑bought packet.
Homemade Hot Honey 🍯
A quick and easy homemade hot honey made with local honey, red crushed pepper flakes, and a splash of apple cider vinegar. Perfect for drizzling over pizza, fried chicken, roasted vegetables, or anything that needs a sweet‑spicy kick.
Higher protein cottage cheese Alfredo sauce
A creamy, protein‑packed Alfredo sauce made with low‑fat cottage cheese and a light roux. It delivers the rich flavor of traditional Alfredo while cutting fat and boosting protein, perfect over fettuccine, spaghetti squash, or tossed with grilled chicken or shrimp.
Classic Capricorn Sauce
A timeless pepper‑forward steak sauce passed down through generations. Toasted black pepper, shallots, flambéed brandy, double cream, reduced beef stock, green peppercorns, lemon juice and parsley combine for a silky, aromatic finish that never gets overly creamy.