Sauce Week: What’s Your Favorite Sauce Recipe?

February 19, 2014 | By | COMMENTS

Hey folks! Are you having a good Sauce Week? There are still plenty of posts coming–two pesto posts, two hot sauce posts, two more chef posts and a post about Jean-Georges’ caper raisin sauce (which I served on top of scallops and cauliflower, yum)–but in the meantime, I’d like to know: What’s YOUR favorite sauce recipe? Share it in the comments and, who knows, maybe I’ll make one of them for next year’s Sauce Week. Stay saucy.

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Categories: Sauce Week

  • Hellbent Living

    I love this arugula basil coulis. It goes great with almond crusted cod, white asparagus soup and other fish and soups. http://hellbentliving.com/arugula-basil-coulis/

  • Jean

    I consider gravy a sauce. A good cream gravy to go with my fried chicken, chicken fried steak, biscuits, etc.

  • WendyR

    I’m enjoying sauce week! I’m not much of a sauce eater or maker, but I love getting so many great new posts in one week. I’d love more themed weeks like this, I guess my favorite sauce is peanut sauce. Bon Appetit has a great recipe that’s my go-to.

  • Anonymous

    http://www.nytimes.com/2007/07/11/dining/111arex.html?_r=0

    The sauce that you make with this dish is ridiculously good, and easy to make. I throw in a bit of coconut milk too. It’s totally unique delicious. I can’t recommend it enough.

    1 cup roasted, salted cashew nuts
    6 tablespoons chopped cilantro, with some stems
    1/4 cup canola or safflower oil
    4 garlic cloves, roughly chopped
    2 tablespoons soy sauce
    2 teaspoons brown sugar
    1 to 2 jalapeño peppers, sliced (discard seeds or not, to taste)
    Juice of 1 lime

    In a blender or food processor, combine nuts, 2 tablespoons cilantro, oil, garlic, soy sauce, sugar, jalapeño, lime juice and 2 tablespoons water. Blend until smooth, scraping down sides as necessary. Taste and season with salt and pepper if desired

  • Derek

    For me, it’s Mark Ruhlman’s blender Béarnaise (referenced in your steak with Béarnaise entry earlier this week). Easy and delicious. I need to branch out more, but that’s a special one for me.