Sauces thread - What are some of the sauces you make yourself?


True & Honest Fan
What are some sauces you routinely make for yourself in the kitchen? Either for cooking or as a condiment? These are my favorite go too things. Keep in mind I eye ball all the ratios so i am kinda guessing on the ratios.

Basic bitch BBQ sauce.

Diced onion lightly sauteed in butter
Worstechire sauce
A little brown sugar
A little paprika
A little garlic powder
A little onion powder
A few dashes of hot sauce.
A little black pepper
A little salt

Sometimes I substitute the brown sugar with maple syrup.

I use this mostly with any leftover pork or chicken I have. Makes some slammin sammiches


Balsamic Reduction Sauce

1/4 cup of balsamic vinegar into a frying pan
1 tablespoon of butter
Pinch of salt
Tablespoon of brown sugar
Some black pepper
Some garlic powder
Pinch of ground chipotle powder

Pour cup of balsamic vinegar into a fry pan with butter and slowly melt the butter into it. You dont want things to get too hot. Once the butter has melted in add the sugar and seasonings. Heat and stir until it starts steaming good. Keep an eye on it. The goal is to get most of the water out without burning it.

Once done it should have the consistency of syrup. I love putting this shit on round roast and London broil. Basically any of your oven cooked red meats. Good on mashed potatoes too or as a way to finish off carrots as a side or onions as a topping for a burger or hot dog.

Basic Asian Sticky Sauce

1/2 cup of soy sauce
2 tablespoons of rice wine vinegar
A pinch of ground ginger
2 cloves of garlic, minced
A tablespoon of peanut butter
A tablespoon of brown sugar
A tablespoon of corn starch
A dash of chinese 5 spice powder if you got it but not necessary. The big things you want out of it is peppercorn and cinnamon which every kitchen should have. Pinch of both.
You can add some chinese or mexican whole chilies to the entire thing to make it spicy or chinese chili sauce if you got it. Sriracha is good too.

Add the olive oil, garlic and chinese spices to the pan. Heat until recently browned. Add in the soy sauce, vinegar and sugar. Stir until its halfway reduced. Add the peanut butter. Stir until mixed in completely. Then add the corn starch. Keep stirring until it combines and becomes sticky. If it doesnt congele add a bit more corn starch. If it congealed too much add more soy sauce.

I use this one for my asian stir fries. It's great on rice too and holds up in the fridge for left overs

Seregios (Att. at Law)

Causing bleeding damage
Used to be a line chef a few years ago. We did a lamb shank in a sauce like this with added rosemary puree and smoked poblano hotel butter

Francis York Morgan

FBI Special Agent
True & Honest Fan
Don't have the time right now to post one of my recipes, but I do have some advice for people who want to make their own sauces.

1. Learn how to make a good roux. It's an essential part of three of the five mother sauces and the best gravy.

2. Rehydrated peppers are your friends. I like to rehydrate my dried peppers in a good broth rather than water because it adds a little more richness.

Curious Addie
Steak au poivre with a creamy pan sauce is both easy and delicious.

Take a couple steaks (I prefer ribeye) and salt them, then thoroughly encrust them in cracked green peppercorns.
Pan fry in butter. Use a heavy cast iron skillet.
Remove the steaks and turn down to medium-low.
Taking the pan off the heat, give it a splash of brandy or cognac.
Return to heat, light the brandy, and scrape the pan.
Add some heavy cream and simmer for a few minutes, stirring constantly, until it reaches the desired thickness.


Middleman who didn't do diddly
True & Honest Fan
Its a massive pain in the ass to make right (and a good forearm workout), but sauce bearnaise is the ultimate steak sauce. I really need to get a proper double boiler so I don't have to constantly adjust while trying to whisk the melted butter into the egg yolks.

A lot of online recipes insist on shallots and white wine vinegar but the shallots are entirely unnecessary and soaking the tarragon leaves in white wine instead makes the end sauce far richer than if you tried to reduce vinegar.


Sworn Brother of the Cult of Browning
Not exactly my invention, by a long shot, but it is my own recipe:

French Fry Sauce
(Forgive the lack of exact measurements, I just eyeball it)

About 3/4ths mayonnaise (Must be mayonnaise! Not miracle whip!) to 1/4th ketchup
A dash of Worcestershire sauce
A sprinkle of garlic powder
A sprinkle of onion powder
A sprinkle of black pepper
A sprinkle of cayenne pepper

Shrimp sauce

Mayonnaise as desired
To mayonnaise add:
A generous squirt of sriracha (About 4:1 mayo-sriracha)
A fair dash of soy sauce
A small dash of sesame oil
A sprinkle of onion powder
A spoon full of lao gan ma, or a dash of hot chilli oil if you don't have that or you don't like the texture of lao gan ma

Does gravy count as a sauce?

Sausage Gravy

1 lb good breakfast sausage (tube-bought sausage will work, but the real stuff out of a good meat counter is better)
6 cups whole mìlk
1/3rd cup all-purpose flour

Break up sausage into small crumbles in a large, deep skillet or similar pan on medium heat. I use a chicken fryer. Cook until mostly brown, but a little pink is fine, you're not done cooking. If the sausage is too lean, add a couple tablespoons of butter, or a tablespoon of bacon grease if you have it. You want a fair bit of grease in the bottom of the pan for the next step

Sprinkle the flour over the meat and stir until the meat is completely coated in the flour, which will then absorb the grease.

Continue to cook the meat for about three or four minutes, until the flour is toasty.

Reduce the heat to about 1/3rd (I use 3 on electric stove), and add in two cups of mìlk.

Then add...

Worcestershire sauce to taste (Approximately a teaspoon)
Course-ground black pepper (A generous amount, 1-2 tsp)
White pepper (1/4th teaspoon)
Cayenne pepper (1/4th teaspoon, 1/2 if you like it spicier)
Garlic powder, maybe a half teaspoon
Powdered sage (1/4th teaspoon)
Dried onion flakes (2 teaspoons)
Salt (1/2 teaspoon)

Stir frequently. As it begins to thicken up, add another two cups of mìlk. Continue stirring. When it begins to thicken again, add the final mìlk. Cook until it reaches your desired thickness. Remember to be sure to scrape the bottom and the walls of the pan, the mìlk will form a layer on the pan that you want to scrape off and let it dissolve into the gravy, it helps it thicken.

Serve over biscuits (for breakfast), or mashed potatoes (for a different, but delicious, supper)

Freshly Baked Socks

what would YOU do with a brain if you had one?
True & Honest Fan
I learned this pro-tip from a greasy spoon diner that produced tasty food. It goes a long way towards the ease/pleasure of making eggs benedict regularly.

How can you make "dried packet" Hollandaise sauce mix taste better/palatable? Two things, instead of adding milk, use half and half. Also, add fresh lemon juice as a final step - it helps the cream thicken in the sauce (and adds flavor). I've even tried champagne & cream instead of milk in a pinch - which is also luscious.


Most common sauces I make from scratch are Alfredo (pathetically easy), teriyaki (also pathetically easy) and sausage gravy for biscuits.

Alfredo is basically "make a roux with butter, add cream/half and half, a little salt and garlic, and then whatever else you want to tart it up with". Teriyaki is soy sauce with some honey/brown sugar, maybe garlic and fresh grated ginger, maybe a dash of sesame oil". Gravy is "make a roux with sausage grease and a little butter if needed, add half and half or whole milk, season with sage, paprika and chili powder, salt to taste". There's also sauce for pad thai, typically involves tamarind, fish sauce, sugar (preferably palm sugar) and chili flakes.