6 Sauces Everyone Should Master

You know how to grill chicken,
 fry an egg, sear a steak. 
Now what? Sass them up with one of
 these game-changing sauces.


Brown-Butter Caper-
Raisin Sauce

Photo by Mitchell Feinberg

How to use it: Drizzle over roasted vegetables, seared scallops, or chicken paillard.

Keep in mind: Brown butter gives this sauce a deep, nutty flavor, and it’s easier to make than 
it sounds. (Basically: Cook the
 butter.) Call on this sauce, with the classic raisin, caper, parsley combo, to add richness to lean foods, like 
 cauliflower, flaky white fish, chicken, or even plain couscous.

Get the recipe.


Smoky Salsa Verde

How to use it: Spoon it over fried eggs, 
a broiled skirt steak, or a
 roasted pork tenderloin.

Keep in mind: It’s not just sauce; it’s salsa—which means you want cohesive flavor but a little chunkiness, too. Don’t pulse
 the food processor so long that you end up with a puree.
 Got leftovers? It’s great with chips.

Get the recipe.


Fresh Chile-Lime

How to use it: Over sautéed shrimp, brushed onto corn on the cob, or drizzled over a simple soup, like butternut squash.

Keep in mind: This is essentially a homemade Tabasco, with a hint of sweetness 
and a little less tang. (Think lime instead of vinegar.) It gets its vibrant red color from fresh Fresno chiles or red jalapeños. If you can’t find them fresh, soak dried red chiles in hot water, drain, then blend with the remaining ingredients.

Get the recipe.



How to use it: Spoon it over roasted chicken thighs, steamed green beans, 
or boiled baby potatoes.

Keep in mind: The trick to a silky sauce is getting the oil and vinegar to mix—and stay mixed. Use a blender, and consider making a double batch: Extra sauce makes a great salad dressing or a dip for kids’ chicken fingers.

Get the recipe.



How to use it: Dollop on lamb chops or salmon, or try it on a baked potato 
as a sour cream alternative.

Keep in mind: This sauce works well as a marinade, too. The yogurt’s lactic acid can help tenderize meat while infusing it with a tangy herb flavor. Coat chicken, steak, or lamb, then cover and refrigerate for 2 to 24 hours.

Get the recipe.


Almond-Arugula Gremolata

How to use it: Top salmon with a generous helping, or scatter
 it over flatbread with melted 
fontina or taleggio for a vegetarian pizza.

Keep in mind: Hand-chopping ensures that each ingredient maintains its own texture and taste—a pop of pungent garlic, bright citrus, peppery arugula. The sauce is bold enough to stand up to strong flavors like braised lamb and cheese.

Get the recipe.