See the Recipe. André Baranowski

No matter your condiment of choice, you are sure to find it among these 18 sauce recipes from SAVEUR magazine.


Green Chile Sauce

This spicy condiment is popular in Thailand, but we¿ve mellowed ours with the addition of eggplant. See this Recipe

Horseradish Sauce

Fresh horseradish is essential to this simple to make sauce. See this Recipe

Beurre Blanc

How lucky are we that the richest sauce is the simplest to make. See this Recipe

Piri-Piri Sauce

This recipe is based on one by Jorge Jordao, the chef at Zambi, a restaurant in Maputo, Mozambique. See this Recipe

Foriana Sauce

Savory and sweet, this rustic Mediterranean nut-and-raisin sauce is a staple on the Italian island of Ischia, off the coast of Naples. See this Recipe

Hickory House Barbeque Sauce

This sweet, ketchup-based sauce is typical of the Oklahoma City barbecue style.

Filet Mignon with Bordelaise Sauce

This luscious, wine-enriched sauce is often paired with a hanger steak, a shell steak, or a tender filet mignon. See this Recipe

Vietnamese Dipping Sauce

This classic Vietnamese condiment-balancing sweet, spicy, and sour flavors-pairs perfectly with fried spring rolls. See this Recipe

Tartar Sauce

Escoffier made sauce tartare with hard-cooked egg yolks, oil and vinegar, salt and pepper, and chives or scallions. At the Watermen’s Inn in Crisfield, this is how it done. See the Tartar Sauce recipe »

Veal Paillards with Chasseur Sauce

This white wine-based “hunter’s sauce” has a zingy flavor that marries well with lean, mild-tasting meats. See this Recipe

Georgian Cilantro Sauce

An abundance of fresh herbs makes up the bulk of this unique sauce, while apricot preserves add just a hint of sweetness. See this Recipe

Black Mole Sauce

Contrary to popular opinion, there’s more to mole than “chicken in chocolate sauce.” See this Recipe

Red Chile Sauce

This spicy sauce is a staple of authentic “border food” cuisine. See this Recipe

Egg-Caper Sauce

This briny, creamy but chunky sauce is the perfect contrast to the richness of poached salmon. See this Recipe

Duck Breast with Brandied Fig Sauce

Four small pekin breasts or two large magret breasts make a rich, meaty counterpoint to the sweet, chunky figs in brandy. See this Recipe

Mint Sauce

This light, Spring sauce is a perfect match with lamb but can also work with other light meats. See this Recipe

Pork Noisettes with Charcutiere Sauce

Flavored with white wine, mustard, onion, and sliced cornichons, this tangy sauce pairs well with sauteed pork dishes. See this Recipe

Mustard-Dill Sauce

This is the perfect partner to gravlax. See this Recipe