In a pinch when out of tartar sauce I’ve mixed green relish with mayo and it’s, passable.
For that matter, mayo with hot sauce and ketchup was my accompaniment to some otherwise bland pizza and tater tots this afternoon.
Microwave Hollandaise sauce. Can go wrong easily, but when I wanted it quick it works fairly well. Just have to tend the microwave every 15-20 seconds to mix it before it coagulates. But it’s done its job more than once for me.
Lotta mayo+ contraptions here so I’ll add mine, and hard agree with the lemon in handmade tartar sauce it makes all the difference.
Mayo and Cajun seasoning, or if going for more Mediterranean, mayo and greek seasoning if you don’t have sub oil, or if you do mayo and sub oil. All great ways to get moisture on a sandwich
1/3 cup Kewpie mayo, 3 Tbsp sweet chili sauce, 1-1.5 Tbsp Sriracha. Makes a nice dipping sauce that is basically bang bang sauce with less sweetness.
Warm some sour cream, mix it with enough yellow curry powder that it starts to look a bit like light mustard. That sauce on top of white rice got me through undergrad, and it’s also good on food that costs money
I like mixing various spices with olive oil to dip bread in. Literally just whatever catches my eye in the cabinet.
Guajillo Sauce, many meals I cook I use this sauce.
- 6-10 dried Guajilo peppers, stems/seeds removed
- Half white onion
- 2-4 garlic cloves
- 2 whole tomatoes
- 2 spicy peppers of your choosing, Serrano/jalapeño
- 6ish cups of water
Boil the water in a large pot and add all ingredients. Simmer for 15-20 mins. Drain half the water out, either blend in a blender or use an immersion blender until smooth. Season with salt, pepper, and desired spices. Pass through a sieve if you’d like for further smoothness (I never do)
Made this last night, and poured it over a seared spoon roast (my once a year beef purchase) in the crock pot. Low for 6 hours, had the best shredded beef tacos.
You can see the sauce be made here: La Herencia de las Viudas YT
Butter sauce, grab a bunch of butter, melt it and pour.
Throw a bit of minced garlic in there and I’m sold.
Immersion blend two egg yolks with a tsp of water and lemon juice, then stream in your melty hot butter from the sauce pan while you keep immersion blending and you got a banger hollandaise.
Put in some garlic powder, Italian seasoning, and a little sugar and you have a nice way to flavor many things.
Add a little garlic salt, dip fresh broccoli florets in it. Surprisingly good.
some of y’all have very loose concepts of ‘sauce’
Olive oil, grated parmesan cheese, black pepper.
Fresh crushed garlic too!
It’s so easy and so good!
I throw in some butter too
Erős Pista (Hungarian paprika paste) or Sambal Oelek + a fuckton of freshly grated garlic + a pinch of sugar = surprisingly close Huy Fong Sriracha alternative (great if you boycott US products or if there is yet another shortage). Can be enhanced even further with a couple drops of liquid smoke.
Mayo + sriracha goes with everything, from sushi to fries.
Sriracha is life.
Try Mayo + maple syrup+ Sriracha
Alfredo sauce:
500 grams of heavy cream with salt to taste heated to boiling on medium heat. Boil for 3 minutes. Add 250 grams of shredded real parmesan (don’t use bagged or canned as the cellulose added may fuck up the consistency of the sauce). Turn off the heat and mix until fully melted. Let the sauce sit for 5-10 minutes before adding to 500 grams of pasta. Feeds 4.
I make something like this, only I use milk instead of heavy cream and I add a bunch of garlic powder. I call it alfraudo sauce.
I call it alfraudo sauce.
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Being human is terribly interesting in the way I can simultaneously hate and love something at the same time. 👍
A personal variation on this: a dollop or two of cream cheese added as the cream is heating gives a nice texture boost, imo.
Sauces for what? A lot of sauces you can buy pre-made and are perfectly acceptable—also some sauces you would not normally make yourself, e.g. soy sauce.
Sauces as in dipping sauces, I normally use pre-made hot sauce.
You can also make a lot of passable pasta sauces very easily. One way is to fry up garlic, chilli, and any other aromatics you like in a pan. Add white wine. Add parsley. Add pasta water. Add spaghetti (or other pasta).
Another pasta sauce I like that’s very easy to make is just putting silken tofu and miso paste into a blender/food processor and blending until creamy smooth. There should not be any chunks; it should be completely smooth and creamy. If you see any lumps at all, keep blending—it will get smooth. That makes for a good creamy vegan sauce you can put on pasta or other things.
I like to make my own pizza sauce as my local grocer usually has near expired tomatoes for pennies. It’s easy to make, but a bit time consuming.
For around 10oz or so of finished sauce
- 4 large tomatoes
- 1/2 onion
- 1 clove of garlic or 1/2 tsp garlic powder
- 1 tbsp dried oregano
- 2 tsp dried basil
- 1/4 tsp salt
- Pepper to taste
Boil water, core tomatoes, cut an X into the bottom of the tomatoes, boil for 30 seconds or so until skin starts to curl, place tomatoes in an ice bath for a few minutes.
Peel the skins and blend the tomatoes. Pour into a sauce pan and add onions, garlic, oregano, basil, salt, and pepper. Simmer for 60 minutes stirring occasionally. Blend one more time. I like to chill it overnight to let the flavors develop.
Thank you
any time you use a pan to cook meat throw some onions, or whatever in with a little more oil, get them going, pour in wine, and cook till thick. ad a couple pates of butter to finish for extra gloss and richness, season to taste, serve
You need a shot of lemon juice in your quick tartar sauce (mayo, relish, lemon juice)
Yes, yes I do. Ty.
Soy sauce + mirin + honey/sugar. Add some Sake if you have it. That’s the basic sauce for most Japanese rice meals (oyakodon, gyudon, etc.). If you literally just want one sauce, Knorr liquid seasoning works on almost any savory dish.
