Sauce

We didn’t know how much this sauce was missing from our lives until we had it.

There are a lot of aioli recipes out there. This one uses a coddled egg instead of raw, and the blender method ensures a successful emulsion.

This thin red sauce gets its name since you can frequently brush or "mop" it onto a variety of foods for an extra kick of spice.

Splash liberally on fried eggs, toss with grilled veg, or spread on a sub.

This hoisin BBQ sauce, along with ginger-scallion relish and cucumber spears dipped in gochugaru, helps make up the Ssam Dog.

When late-season and bruised tomatoes show up at the market, stock up.

Let’s put it this way: If you like salsa verde, you’ll love charmoula, a spiced marinade central to Algerian, Libyan, Moroccan, and Tunisian cooking. 

Try this mayonnaise with our Ultimate BLT. Would this also be good on an egg salad sandwich, or as a dip for crunchy summer veggies?! Why, yes!

This peanut satay sauce, along with pickled carrots, red chiles, cilantro, and crushed peanuts, helps make up the Banh Mi Dog.

This Russian dressing, along with Swiss cheese, caramelized onions, sauerkraut, and sweet relish, helps make up the Reuben Dog.

Chocolate can burn, which would ruin an otherwise impeccable sauce. Make sure to stir all the way down to the bottom of the pan after adding the chocolate and cocoa. This is part of BA's Best, a collection of our essential recipes.

Cheaper, tastier, better: It's time to learn how to make homemade barbecue sauce.

A warm, sultry peanut sauce makes even bean sprouts feel indulgent. Learn how to make this recipe and more in our online cooking class with Sur la Table.

XO sauce can be used as an all-purpose condiment. It’s great over rice, steamed or roasted veggies, or roast chicken.

In addition to looking at the color of the liquid butter as it cooks, keep your eyes trained on the solids; the butter is ready when the bits are very dark brown. Serve on Vivian Howard's Roast Oysters.

Add another ½ tsp. red pepper flakes if you like it fiery; omit them all if you don’t. This sauce pairs perfectly with our mozzarella sticks.

Delicious on its own or stirred into oatmeal or yogurt; also great as a side for pork chops and potato pancakes.

Think of this as a universal buttermilk ranch dressing that you could use to dunk your veggies or onion rings or drizzle onto your pizza.

Why you should be putting harissa on your pasta—really!

Far less sweet than the bottled version, but equally delicious whether on a salad or tossed with some soba noodles.

Bright and cooling, this side helps round out any meal—but especially one that packs a little heat.

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Granny Smith apples have lots of pectin, which makes them ideal for this sauce; it will set up without adding any gelatin to the mixture.

The intensity of this ganache balances out the other sweeter components in our Bûche de Noël. If you prefer rounder, less sharp flavors, use semisweet or milk chocolate instead of bittersweet.

Wondra is much more finely ground than all-purpose flour and is one step on the way to super-silky sauce. AP will work too, of course, but Wondra is wonderful.