Sauce Recipes to Elevate Your Next Meal

It’s often said, “The proof is in the pudding.”  When it comes to creating new, flavorful dishes, we’ve found that the proof is actually in the sauce.  Finding a dip or dressing that can elevate a boring grain bowl or a few pounds of unseasoned meat can be the difference between a regular dinner and an outstanding dining experience.  The right sauce recipe or dip can take a bunch of ingredients and evolve them into a dish that will leave your family and/or friends raving over your culinary prowess.

The beauty of most of these recipes from is that regardless of whether you’ve got a well-stocked fridge or just a couple of kitchen staples, it’s entirely possible to create a killer sauce that can provide for a menagerie of delicious meals. Leftover dips can be thinned to make a dressing for salads.  Thicker sauces can be used as sandwich spreads.  We recommend experimenting with all of these sauces at home. Below are tops on our lists – and may you never have to worry about flavorless meats and veggies again.

Chili Crisp

Fair warning!  This tangy, spicy, crunchy, and addictive sauce is so versatile it will give all of your other sauces and condiments a run for their money.  Throw it on eggs, meat, seafood, and salads for a fiery, flavorful kick.  This recipe can also be adapted to suit your tastes – try different chilies and spices and substitute ingredients for different crunches to your heart’s content.

Cilantro Chutney

Earthy, bright, fresh and delicious, This chutney is whipped up in minutes and can be used to step up everything from rice to roasted vegetables and even eggs.  Get creative with garlic, mint and other spices/herbs if you dare!  We can’t wait to try this with Indian appetizers such as Samosa and Pakoras, as sandwich spread, or just a dip for traditional naan.

All Day Every Day Sauce

Talk about simple!  Greek yogurt, fresh lemon juice and salt.  Throw it on meats and veggies for a simple boost of flavor.  Too simple?  When you’re ready, toasted nuts, minced herbs, spices (cumin, turmeric, or coriander), and/or finely chopped dried fruit (raisins, apricots, and/or dates) in this sauce will bring vegetables and proteins to a level you’ve never experienced before!

Salsa Macha

Salsa Macha is a very thick and unusual salsa from the state of Veracruz along the coast of the Gulf of Mexico.  Described as a chile-spiced peanut butter, you’re going to have to resist putting this sweet and savory sauce on everything from breakfast foods to Mexican entrees.

Coconut-Chile Palapa Sauce

Looking for something to bring a funky sweet and spicy element to boring grilled fish, chicken, noodles, eggs – really anything? Then look no further than this spicy, sweet, earthy, and garlicky Filipino condiment.

Caramelized Shallot Dip

Never use that dried stuff again – welcome to the world of intensely flavorful shallot dip. The taste of real onions brings an earthiness you’ll love, and the crunch of fresh ingredients is perfection.  Use it as a dip for pita chips, throw it on a baked potato, fries/tots, whatever.  And trust us that those “everything” bagels will never be the same!


Strange name, sure, but if you’ve had Greek food, you know that delicious yogurt and cucumber goodness you can’t get enough of. Use it on grilled meats (homemade gyros?) or roasted vegetables.  This one even stands alone as an appetizer dip, and we certainly wouldn’t judge you for eating it straight from the spoon.

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Cheese Stuffed Mountain Meatballs Recipe

These giant cheese-stuffed meatballs have yet to meet someone who didn’t love them!  Everybody loves a good comfort food, and I’ve got just the thing for you! Made with a cheddar cheese filling and simmered in a rich red sauce, these Mountain Meatballs are the perfect, easy-to-make meal to fill rumbling stomachs. Pair them with a side of mashed potatoes and a veggie for a well-rounded meal.

This dish makes eight meatballs and takes a little over an hour to prepare.



  • 2 teaspoon Olive Oil
  • 2 red onions (finely chopped)
  • 3lbs lean ground beef
  • 1 tsp Dijon Mustard
  • 1 tsp Dried Oregano
  • 1/4 tsp Ground Cumin
  • 1 tsp Coriander Seeds crushed
  • 2 cups fresh breadcrumbs
  • 3 large eggs
  • Salt (to taste)
  • Black Pepper (to taste)
  • 2/3 cup grated cheddar cheese


  • 1 tablespoons Olive Oil
  • 1 red onion (finely chopped)
  • 1 red bell pepper (chopped)
  • 1 yellow bell pepper (chopped)
  • 2 tablespoons fresh grated garlic
  • 2 Red Chili Peppers (de-seeded and finely chopped)
  • 1/2 tsp Paprika
  • 1/3 cup Tomato Sauce
  • 1/3 cup Worcestershire Sauce
  • 1/3 cup Cider Vinegar
  • 1/3 cup Molasses
  • 2 tablespoons Dijon Mustard
  • 5 cups Coffee hot, strong
  • 1 cup Cherry Tomatoes (halved)
  • 1 tablespoons parsley (chopped)


First, pre-heat the oven to 460 Fahrenheit and spray a large roasting dish with cooking oil.

For the meatballs, heat the oil in a large skillet and saute the red onion until soft (about 3-5 minutes), then remove from skillet and leave to cool completely. Place the ground beef, dijon mustard, oregano, cumin, coriander seeds, breadcrumbs, and the eggs in a large mixing bowl, add the cooled red onion you cooked previously, and mix thoroughly. Add salt and pepper to taste. Then, divide the mixture in eight equal portions, roll into balls (slightly larger than tennis balls).

Divide cheese into eight equal portions and add into each meatball. Press meatballs to close securely. Arrange the meatballs in the prepared dish and bake 40-45 minutes or until golden, then remove from oven.

Meanwhile, in the same skillet, heat the oil for the sauce and saute the onion, both bell peppers, garlic, chili, and paprika until soft. Stir in tomato sauce, Worcestershire sauce, cider vinegar, molasses, mustard, coffee, and tomatoes. Reduce heat to medium low, and simmer for about 20 minutes or until the sauce has thickened.

Spoon out most of the fat in the meatball pan and pour the prepared sauce over the meatballs. Place in the oven for about 5 minutes or until sauce is heated thoroughly. Remove from oven, sprinkle with parsley, and serve.

If you have any leftover, place into a tupperware container with a sealed lid and keep up to a week (if they last that long!). These taste even better heated up the next day for lunch – especially with a side of mashed potatoes!

Even better – you can meal prep this easily! Prepare meatballs how you would, but instead of putting them in the oven, put them in a container and pop in the freezer for later (you can do the same with the sauce!)

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Beef Wellington Is What’s For Dinner

Looking for a more difficult recipe? Try Food Network’s Beef Wellington. It is for sure to work up an appetite and is worth every bit of the effort it takes.  It’s also sure to please a crowd.

What’s needed for your Beef Wellington:

  • 2 pounds of center-cut beef tenderloin, make sure it is tied up, the fresher the better
  • 1 sheet of frozen puff pastry, but it needs to be thawed, a 17.3 ounce package
  • 1 pound of button mushrooms
  • 1 large egg
  • 1 shallot, make sure it is minced
  • 1 ½ tablespoons of prepared horseradish
  • 2 tablespoons of fresh parsley, chopped up finely
  • 2 tablespoons of dried breadcrumbs
  • 4 tablespoons of butter
  • 3 tablespoons of olive oil
  • 2 tablespoons of heavy cream
  • Freshly ground black pepper
  • Kosher salt
  • Flaky sea salt, used for sprinkling
  • Flour, used for dusting

Utensils and Tools

  • Large skillet
  • Food processor
  • Parchment paper
  • A baking sheet


The first step is to season the tenderloin. Use the freshly ground black pepper and salt to season both sides of the tenderloin; don’t be afraid to use a decent amount. Once the tenderloin is seasoned, take 2 tablespoons of oil and place in a large skillet.  Place the heat on high to start heating up the oil. Place the tenderloin in the pan and sear it on all of its’ sides. This will take about 8 to 10 minutes Once the searing is done, place the tenderloin on the baking sheet so it can cool. This should take about 20 minutes, but make sure the tenderloin is completely cooled.

The next step is to set up the food processor, add half of the mushrooms needed for the recipe. FInely chop the mushrooms by using the pulse setting. Place the chopped mushrooms in a bowl and then repeat the same process for the other half of mushrooms. Place this on the side to be used later.

Using a large skillet and medium to high heat, heat up the rest of the olive oil and the butter. Once the butter is melted and starting to foam, place the shallots in the skillet. They need to be softened and this should take about 4 minutes. Once they are soft, add in the mushrooms. The mushrooms need to be sauteed for about 10 minutes to release all of the moisture. Once the mushrooms are dry, add in the heavy cream. Continue to simmer the ingredients until the cream begins to thicken, this will take about 2 minutes. After the 2 minutes are up, turn the heat off. Add in the parsley and the breadcrumbs. Remove the mushrooms and place them in a small bowl and allow them to cool. Then place them in the fridge so it can chill for an hour, at least. It should look like a paste by now.

Place the horseradish and Dijon in a small bowl; mix them together. Take the cooled tenderloin and cut off the twine that is tied around it. Discard it and then begin to cover the entire tenderloin in the horseradish and Dijon mixture. Once it is covered, place it in the fridge for an hour so it can chill.

The rack in the oven should be in the center and it should be preheated to 400 degrees fahrenheit. Place the parchment paper on the baking sheet.

The next step is to prepare the puss pastry. Dust the area you will be rolling it on with flour and crack the egg into a bowl. Beat the egg until it is smooth. The puff pastry needs to be rolled out 6 to 7 inches wider than the tenderloin and 4 inches longer. Use the beaten egg and brush it on the edge of the pastry, 3 inches to be exact. Place the mushroom mixture on the sides and top of the tenderloin. Place the beef onto the middle of the puff pastry with the mushroom mixture placed down and cover the exposed sided with the rest of the mushroom mixture. Fold in the sides of the pastry and place it seam down onto the baking sheet. Take the egg wash and cover the pastry in it. 3 slits should be cut into the top and sprinkle the flaky sea salt on top.

Roast the beef for about 40 minutes, when inserting the thermometer make sure it reads 120 degrees farenheit before taking the tenderloin out. When you finally remove it, let it rest for about 20 minutes and then slice it. 1 inch thick pieces are the perfect size.

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Butternut Squash-Apricot Chicken Noodle Curry

Pasta and chicken makes the perfect combination for this Butternut Squash-Apricot Chicken Noodle Curry posted by Country Living. Pretty soon it will be warm enough for soup, but until then, this pasta dish will work wonderfully. Creamy and filling, this dish will for sure be a crowd pleaser. The presentation will look like it took hours to prepare, when in fact, it will only take about an hour to make. Carbs and protein make a pretty balanced meal.

Ingredients for Chicken Noodle Curry

To begin the chicken noodle curry you’ll need a dutch oven or large part to start.

The first step is to cook the noodles. Make sure to follow the packaging directions because this is the base of the recipe and the noodles need to be cooked perfectly. Double check that you are buying rice noodles. The next step is to season the chicken. Take the freshly ground black pepper and kosher salt, seasoning the chicken on both sides.

Place the Dutch oven or large pot on the burner with the heat on medium-high. Heat the oil in the pan and add the chicken. Once the chicken is added to the pot/oven add the onion and garlic. This will need to be cooked for about 7 to 9 minutes, making sure to stir it occasionally . Once it is browned add the chili powder, cinnamon and curry powder. This will need to be stirred constantly for about 1 minute.

After stirring, add the chickpeas, apricots, and chicken stock. This needs to be brought to a boil. Once the stock begins to boil, reduce the heat. It needs to be set on low to allow the ingredients to simmer for 20 minutes, uncovered. Stir the ingredients occasionally. Once the 20 minutes is up add the butternut squash. Cook for about 8 to10 minutes. This is to allow the soup to thicken and allow the butternut squash time to soften up.

After the 8-10 minutes, add the coconut milk into the soup, Continue to cook for 2 to 3 minutes, remove the pot or oven from the heat. Once you place the pot/oven down, add the lime juice and scallions. Stir during this process so everything mixes equally. Season the soup with more freshly ground black pepper and kosher salt.

Take the noodles that were cooked earlier and serve them in bowls. Pour the soup over the rice noodles. The last step is the use the cilantro to garnish the pasta.

This recipe serves about 8 people.

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Pork Carnitas Recipe Anyone Can Try

Looking for something for dinner, but want a little extra to freeze later? We have the perfect Pork Carnitas recipe for you posted by Recipetineats. This recipe could be used for a whole mexican fiesta or just for a quick meal. Use tortillas to make soft tacos or use hard shells to add a little crunchiness. The best part? This recipe is perfect for freezing, so have a meal for tonight and eat it again next week without having to recook it!


  • 4 pounds of boneless, skinless pork shoulder (or butt)
  • 1 tablespoon of ground cumin
  • 1 tablespoon of dried oregano
  • 2 limes, juiced
  • 2 bay leaves
  • 3-4 teaspoons of salt
  • 1 teaspoon of pepper
  • 8 cloves of garlic, smashed
  • ¾ cup of coke (original)
  • 1 large white or brown onion, cut up into wedges
  • 2 large oranges, juiced, or ¾ cup of natural orange juice
  • Tortillas or taco shells


  • 6-quart slow cooker
  • Baking sheet


The first step is to rinse the pork and pat it dry. Place the pork into the slow cooker. Add: bay leaves, orange juice, coke, garlic, lime juice, cumin, onion, oregano, salt, and pepper. Making sure that the pork is evenly covered in all of the dry spices. Set the slow cooker to the low heat setting and cook the pork for about 8 to 10 hours. If you want it to be done quicker set the slow cooker to high heat for 5 to 6 hours. Make sure the meat is falling apart, that’s how you know it’s done.


Once the pork is falling apart, remove it and shred it with two forks. Make sure to leave the liquid in the slow cooker because you will need it later on! Once the pork is pulled apart, place it on the baking sheet. Remember to spray the baking sheet with non stick spray or line the sheet with aluminium foil. Pour about 1 cup of the liquid from the slow cooker over the pork on the baking sheet.

Broil the pork for about 5 to 10 minutes on the highest heat. The meat should be golden brown and crispy on the edges.


In a non stick pan, add about 1 tablespoon of oil. Heat the pan on high heat and once it is hot enough, start adding the pork in batches and begin to sear it. Just before the pork starts to crisp, pour about ½ of a cup of the liquid from the slow cooker on top of the pork in the skillet. Cook until the liquid begins to reduce and the meat starts to crisp.

Remove the pork from the skillet and serve!

If you want to prepare extra to freeze for the future, make sure you stop once you pull apart the pork. Store the pork in a separate container/bag and store the juice from the slow cooker in a separate bag/container. The pork and juice can stay in the fridge for up to 3 days and it can stay in the freezer or up to 3 months.

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Beef Bourguignon Anyone Can Make

Looking for the perfect hearty meal? Martha Stewart has given the perfect recipe for a filling Beef Bourguignon. The total preparation and cooking time takes about 3 hours and 15 minutes. But the preparation itself only takes 40 minutes. This meal will serve about 8 people, which is perfect for larger families or dinner parties.


  • 3 pounds of boneless beef rump roast. They need to be cut into 1-inch pieces
  • 8 ounces of button mushrooms.  They need to be trimmed and quartered if they are too large
  • 4 carrots, cut and peeled into 1-inch pieces
  • 10 ounces of pearl onions.  They need to be peeled
  • 5 strips of bacon.  It needs to be cut into ½ inch pieces
  • 2 cups of low-sodium chicken broth
  • 3 tablespoons of olive oil
  • 2 tablespoons of all-purpose flour
  • 1 tablespoon of butter, cut up
  • 1 tablespoon of tomato paste
  • 1 garlic clove.  It needs to be smashed and peeled
  • 1 bay leaf
  • Ground pepper
  • Coarse salt
  • 3 cups of dry red cooking wine



The first step to this delicious beef bourguignon is to preheat the oven to 350 degrees. Take the large dutch oven or pot and place the 2 tablespoons of olive oil in. Turn the burner on to medium-high heat. Once the oil is slightly heated, add the mushrooms to the pot. They need to be browned, which will take about 10 minutes. Once the mushrooms are done, take them out of the pot and place them onto the plate.

The next step is to season the beef. Use the salt and pepper to generously season the meat. Once you are done, add 1 tablespoon of oil to the pot that you cooked mushrooms in. Begin to brown the beef, doing it in batches. It will take about 2 to 3 minutes each batch. If the oil starts to run out add up to 1 tablespoon of oil per batch. Make sure to watch the pot to know when to add the oil.

Once the beef is done cooking transfer it to the other plate. Save 1 tablespoon of fat in the pot and pour the rest of it out. This is when the bacon needs to be cooked. Add the bacon to the pot and cook for about 5 minutes or until the bacon is browned.

The tomato paste needs to be added next. Stir the bacon and tomato paste for about 30 seconds and then add the flour. Also stirring for 30 seconds to cook. Take the plate of beef and add it back to the pot. Add the wine, bay leaf, garlic, and broth. Bring the pot to a boil. Place the top on top of the pot and place the pot into the oven. This should be cooked for 1 ½ hours. Once the timer goes off, add the carrots and onions.

Continue to cook for another hour to an hour and a half (until the meat is tender). 15 minutes before the time is done, add the mushrooms to the pot. Once it is done cooking, remove the pot from the oven and stir the butter into the stew. Top it with parsley, serve and enjoy a delicious bowl of beef bourguignon.

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