Recipes by category

Sauces

Butter sauces, reductions, gastriques, and roux — what's left in the pan. 19 recipes from the How to Cook series.

A thick, glossy barbecue sauce with a brush

Barbecue Sauce Sauces

A glossy dark teriyaki sauce with sesame seeds

Teriyaki Sauce Sauces

A creamy black-pepper sauce au poivre

Sauce au Poivre Sauces

A dark, glossy red wine sauce bordelaise in a pan

Sauce Bordelaise Sauces

A glossy Marsala and mushroom sauce in a skillet

Sauce Marsala Sauces Beurre Blanc Sauces

A smooth, finished béchamel sauce

Béchamel Sauces

A smooth, glossy cheddar cheese sauce

Cheese Sauce Sauces

A creamy whole-grain mustard sauce

Mustard Sauce Sauces

Sausage gravy over biscuits in a skillet

Sausage Gravy Sauces

A ladle of creamy, pepper-flecked country gravy

Country Gravy Sauces

A glossy reddish-brown plum dipping sauce

Plum Sauce Sauces

A velouté sauce built on stock instead of milk

Velouté Sauces

A silky, emulsified beurre monté being whisked

Beurre Monté Sauces

A glossy port and red wine vinegar reduction sauce

Port Reduction Sauce Sauces

A bowl of vivid orange-red buffalo hot wing sauce

Hot Wing Sauce Sauces

A dark, glossy Japanese tare sauce in a bowl

A vivid roasted red pepper butter sauce

Roasted Red Pepper Sauce Sauces

A bright tomato basil sauce with fresh basil

Tomato Basil Sauce Sauces