Sauces

All the best recipes, from masterchefs.


A popular dip from the Mediterranean, hummus is the life and soul of every Mezze platter or pita platter. The Egyptian native is made from cooked mashed chickpeas – and occasionally using other varieties of beans – blended with lime

An enchilada is a Mexican dish, which consists of a corn tortilla wrapped around a filling made with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables or combinations. The roll is topped with a fiery chili pepper sauce

Lo Mein is essentially a Chinese preparation that features wheat noodles, vegetables, and a type of meat or seafood, usually beef, chicken, pork, shrimp or wontons. The term ‘lo mein’ translates from the Cantonese lou min, which means stirred noodles.

Basil Pesto Recipe

Pesto is a sauce originating in Genoa, the capital city of Liguria, Italy. Now, it’s easily available in stores, but why buy them when you can easily whip them up in your kitchen! You can spread it on a sandwich,

Chinese sauces are a delight in every form. Whether you add delicious chunks of meat to it, sautéed veggies, deep-fried koftas or meatballs, or simply add some hot water and have it as soup, they are delicious. One such versatile

Print Recipe Chicken In Red Wine Sauce Recipe Piquant taste of chicken cooked with pepper, mushrooms, rice and red wine. Learn how to make chicken in red wine sauce. Votes: 0 Rating: 0 You: Rate this recipe! Prep Time 20

‘Timpano’ is Italian for gluttony. Kidding! The dish, which is from Italy so no jokes there, consists of layers of pasta, chees, choice of sauce and meat(s) and any other ingredients that you may desire. These layers are then put

Every dish needs a BFF a.k.a. chutney or a dip to step up the flavors. There are a number of types of chutneys. Some are yogurt based, some spice laden, some thick and chunky and some spiced and heavy like

Indian food is complete without spices that’ll send you looking for some water and honey. Right from the street chaats to main curries boast of either a hint or a dollop of chili. And the dishes that don’t can take

Print Recipe FETTUCCINE ALFREDO This famous cream sauce is named after its creator, Alfredo Di Lelio, who made it for his wife when she lost her appetite after the birth of their son. Alfredo’s dish was made of egg-rich fettuccine,

Print Recipe BÉCHAMEL SAUCE In case you were wondering (you’re probably not, actually, but I’m going to tell you anyway), this sauce is named after the Marquis de Béchamel. In Italian it’s called balsamella or besciamella. The original and full

Print Recipe ARUGULA PESTO A spicy sauce that’s perfect tossed with pasta. Be sure to wash your arugula thoroughly, in at least two changes of cold water, to remove any soil and grit, which you definitely don’t want in your

Print Recipe SPINACH AND PINE NUT PESTO In the past few years, Americans have been treated to a dazzling array of new convenience food; the supermarket aisles are lined with items you can eat right now! I’m not a big

Print Recipe TUNA AND TOMATO SAUCE This is another straight-from-the-pantry dish for days when there’s no time to cook. My mother relied on it very heavily when I was growing up, and everyone loved it. The lemon zest wakes up

Vodka sauce Recipe

Print Recipe VODKA SAUCE This tasty Italian-American invention (you just won’t find it in Italy) looks like it’s a heavy dish, but the vodka kicks in and heats up the back of your throat to cut through the heavy cream.

Print Recipe SIMPLE BOLOGNESE When we were kids, this was our favorite sauce, hands down. I used to love it on everything—pasta, rice, bread, potatoes, and polenta—you name it, I covered it in bolognese. We went through a lot of

Print Recipe SPICY TOMATO SAUCE The sauce known as all’arrabbiata—or “in the angry style”—is made with hot red pepper flakes (and sometimes fresh chilies for an extra kick). I like to use the briny elements of olives and capers and

Print Recipe MARINARA SAUCE This is the basic tomato sauce that I use the most. It takes a bit of time to make, but it’s worthwhile because the sauce is so versatile—and during the hour of simmering I can be

Print Recipe WHITE BEAN DIP WITH PITA CHIPS This dip is the Italian version of hummus, and in my opinion it’s smoother and tastier. This is a staple antipasto when I’m entertaining. The pita chips aren’t Italian, but they work

Print Recipe BEURRE NOIR-BEURRE NOISETTE [Brown Butter Sauce] For: shirred eggs, calf’s brains, boiled or sautéed fish, chicken breasts, vegetables A properly made brown butter sauce has a deliciously nutty smell and taste, but is never black despite the poesy