Sauces

 Romesco is a tomato-based sauce that originated from Valls, Tarragona, Catalonia. The fishermen in this area made this sauce to be eaten with fish.  

Green sauce has a long history in many parts of Europe. It was certainly present in the Middle Ages, and may date to the Classical period.

A recipe for bright and colorful South American salsa made with chopped bell peppers, onion, tomato and garlic tossed with red wine vinegar and olive oil. This is the Argentinian version.

This salsa di noci recipe (also known as walnut sauce) hails from Liguria, often being prepared to dress gnocchi and pasta or simply served as a dip or spread. The rich, creamy flavor makes it perfect for colder weather and it can be made in minutes.

 Shrewsbury Sauce

Elegant and richly flavored, Shrewsbury Sauce is a traditional British accompaniment that adds a touch of sophistication to roasted or grilled meats. Made with a base of stock, mustard, and a hint of wine or vinegar, it balances savory depth with gentle tang and spice. The result is a velvety sauce that enhances without overpowering—perfect for bringing warmth, character, and a classic English flair to any hearty dish.

 Pesto, or pesto alla genovese, is a sauce originating in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano or Pecorino  all blended with olive oil

Bolognese sauce is a meat-based sauce in Italian cuisine, typical of the city of Bologna. It is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese.

Authentic chimichurri from  Argentina is the best accompaniment to any barbecued or grilled meats!  There are so many variations in the world of Chimichurri, that it’s now difficult to say which is the closest to the most authentic recipe there is.

This balsamic chimichurri sauce recipe is made with oregano, parsley, garlic, olive oil, balsamic vinegar, chili powder, and green onions. It has different consistency than the previous blended chimichurri recipe.  The flavor is also slightly different because of replacing red wine vinegar with balsamic vinegar, and by using more oregano than parsley.  

Provençale Sauce

Bright, rustic, and full of Mediterranean charm, Provençale Sauce captures the essence of southern France in every spoonful. Made with ripe tomatoes, garlic, onions, olives, and fragrant herbs, it’s a lively blend that brings depth and freshness to fish, chicken, or vegetables. The sauce embodies the sun-drenched flavors of Provence—simple, wholesome, and bursting with the vibrant aroma of the seaside countryside.

Brown butter is a traditional French sauce made simply of heated, unsalted butter. Called beurre noisette in French, which translates to hazelnut butter, it is thusly named for its rich, nutty flavor. It’s often used in pastry making, and is classically paired with pasta in northern Italy. It can be used as a sauce for ravioli, gnocchi, and tortellini—you really don't need to add anything else to it, but you can dress it up further with Italian sausage, shaved Parmesan, or breadcrumbs, if you prefer.

Hawaiian Pesto

Vibrant, tropical, and full of island flair, Hawaiian Pesto offers a fresh twist on the classic Italian sauce. Blending bright herbs with macadamia nuts, garlic, and a touch of pineapple, it delivers a perfect balance of savory richness and subtle sweetness. The result is a sunny, aromatic pesto that pairs beautifully with grilled fish, chicken, pasta, or vegetables—bringing a taste of the islands to every bite.

Creamy Mushroom Sauce

Rich, velvety, and deeply flavorful, Creamy Mushroom Sauce is a timeless classic that elevates any dish it touches. Sautéed mushrooms lend earthy depth, while cream and a touch of garlic create a luscious, silky texture. Perfect over steak, chicken, pasta, or vegetables, this sauce brings warmth and elegance to the table—comforting yet refined, and irresistibly satisfying.

Béchamel sauce is a sauce traditionally made from a white roux and milk. Béchamel may also be referred to as besciamella, besamel, or white sauce. French, Italian and Greek Béchamel sauce recipes include salt and nutmeg as a seasoning base. Béchamel sauce is one of the "mother sauces" of French cuisine.

Tzatziki Sauce

Cool, creamy, and refreshingly tangy, Tzatziki Sauce is a beloved staple of Greek cuisine. Made with thick yogurt, crisp cucumber, garlic, and a touch of lemon and dill, it delivers a perfect balance of brightness and richness. Whether served as a dip, spread, or accompaniment to grilled meats and pita, this classic sauce brings a burst of Mediterranean freshness to any meal.

Beurre Blanc (Classic French Butter Sauce)

Elegant and indulgent, Beurre Blanc is a quintessential French butter sauce known for its silky texture and delicate balance of flavor. Made by emulsifying butter into a reduction of white wine, vinegar, and shallots, it creates a light yet luxurious sauce with subtle tang and richness. Perfect for drizzling over fish, seafood, or vegetables, Beurre Blanc adds a touch of sophistication to any dish—simple in ingredients, yet beautifully refined in execution.

Cajun Rémoulade

Bold, zesty, and irresistibly creamy, Cajun Rémoulade is a Southern twist on the classic French sauce. Blending mayonnaise with Creole mustard, paprika, hot sauce, and a medley of spices, it delivers a punch of flavor that’s both smoky and tangy. Perfect for dipping fried seafood, topping po’ boys, or adding flair to grilled meats, this lively sauce brings the vibrant spirit of Louisiana to every bite.

Creamy Mushroom Marsala Sauce

Rich, aromatic, and irresistibly smooth, Creamy Mushroom Marsala Sauce is a luxurious blend of earthy mushrooms and sweet Marsala wine. The sauce simmers to perfection, developing deep, caramelized notes that are balanced by a touch of cream for silky richness. Perfect over chicken, veal, or pasta, it’s an elegant yet comforting sauce that turns any meal into a restaurant-worthy experience.

Savory Apricot-Mustard Sauce

Sweet, tangy, and perfectly balanced, Savory Apricot-Mustard Sauce is a versatile condiment that adds instant sophistication to any dish. The natural sweetness of apricot is brightened by the sharp bite of mustard, creating a rich, glossy sauce that pairs beautifully with roasted meats, poultry, or even grilled vegetables. Whether brushed on as a glaze or served alongside as a dipping sauce, it delivers a vibrant depth of flavor that’s both comforting and refined.

The Café de Paris sauce it is a warm butter sauce that goes well with many meat, fish and vegetable dishes. The sauce originated  in the 1930s in the Boubier family's "Restaurant du Coq d'Or" in Geneva. Madame Boubier's daughter marries the owner of the Café de Paris, after whom the sauce is named. The restaurant Chez Boubier - Café de Paris in Geneva still exists today and what is special about this restaurant is that there is only one warm dish here: Entrecôte Café de Paris with a side dish.

Olive-Basil Sauce

Fresh, vibrant, and full of Mediterranean character, Olive-Basil Sauce combines the briny richness of olives with the bright, aromatic notes of fresh basil. Blended with garlic, olive oil, and a hint of lemon, it creates a bold yet balanced sauce that’s as versatile as it is flavorful. Perfect for spooning over grilled fish, pasta, or roasted vegetables, this sauce brings a burst of sunny, herbaceous freshness to any dish.

Aioli

Luxurious yet simple, Aioli is a classic Mediterranean sauce that transforms basic ingredients into something extraordinary. Made from fresh garlic, egg yolk, lemon juice, and olive oil, it’s creamy, aromatic, and full of rich flavor. Traditionally served with seafood, vegetables, or crusty bread, aioli adds a touch of elegance and depth to any meal—a true testament to the beauty of homemade simplicity.

Eggplant-Tomato Sauce

Hearty, rustic, and full of Mediterranean warmth, Eggplant-Tomato Sauce transforms simple ingredients into a rich, flavorful masterpiece. Slow-cooked eggplant melts into a vibrant tomato base, creating a velvety texture infused with garlic, herbs, and olive oil. The result is a deeply satisfying sauce that pairs beautifully with pasta, grilled meats, or crusty bread—an authentic taste of Italian comfort with every bite.

Puttanesca Sauce

Bold, briny, and bursting with personality, Puttanesca Sauce is a classic Italian favorite known for its vibrant, robust flavors. Made with tomatoes, garlic, anchovies, olives, and capers, it strikes a perfect balance between salty, spicy, and savory. This rustic sauce comes together quickly yet delivers incredible depth, making it an ideal choice for pasta lovers who crave something hearty, aromatic, and full of Mediterranean flair.

Amatriciana Sauce

Classic, hearty, and full of Roman soul, Amatriciana Sauce is a beloved Italian staple that celebrates simplicity and bold flavor. Made with crisp guanciale, ripe tomatoes, Pecorino Romano, and a touch of chili, it delivers the perfect balance of savory richness and subtle heat. Originating from the town of Amatrice, this sauce embodies the essence of traditional Italian cooking—rustic, satisfying, and irresistibly delicious.

Creamy Pasta Sauce with Fresh Herbs
Silky, aromatic, and full of garden-fresh flavor, Creamy Pasta Sauce with Fresh Herbs transforms a simple pasta dish into something extraordinary. The rich cream base is infused with garlic and a medley of fragrant herbs—such as basil, parsley, and thyme—creating a sauce that’s both luxurious and bright. Perfect for coating tender noodles or drizzling over grilled vegetables and chicken, it’s a comforting yet elegant sauce that celebrates the freshness of the season.

Light Mushroom Sauce

Delicate, savory, and beautifully balanced, Light Mushroom Sauce brings the earthy depth of mushrooms to your table without the heaviness of cream. Sautéed mushrooms are simmered with aromatics, herbs, and a splash of broth or wine, creating a silky sauce that enhances meats, pasta, or vegetables with subtle richness. It’s a versatile, elegant accompaniment that delivers full flavor in a lighter, more refined way.