Savory Sauces

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

Green Chile Sauce
Green Chile Sauce
This spicy condiment is popular in Thailand, but we¿ve mellowed ours with the addition of eggplant. See this RecipeChristopher Hirsheimer
Horseradish Sauce
Horseradish Sauce
Fresh horseradish is essential to this simple to make sauce. See this RecipeHugh Palmer
Beurre Blanc
Beurre Blanc
How lucky are we that the richest sauce is the simplest to make. See this RecipeAndré Baranowski
Piri-Piri Sauce
Piri-Piri Sauce
This recipe is based on one by Jorge Jordao, the chef at Zambi, a restaurant in Maputo, Mozambique. See this RecipeAndré Baranowski
Foriana Sauce
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 RecipeAndré Baranowski
Hickory House Barbeque Sauce
Hickory House Barbeque Sauce
This sweet, ketchup-based sauce is typical of the Oklahoma City barbecue style.Christopher Hirsheimer
Filet Mignon with Bordelaise Sauce
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 RecipeAndré Baranowski
Vietnamese Dipping Sauce
Vietnamese Dipping Sauce
This classic Vietnamese condiment-balancing sweet, spicy, and sour flavors-pairs perfectly with fried spring rolls. See this RecipeAndré Baranowski
Tartar Sauce
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 »Christopher Hirsheimer
Veal Paillards with Chasseur Sauce
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 RecipeAndré Baranowski
Georgian Cilantro Sauce
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 RecipeSusie Cushner
Black Mole Sauce
Black Mole Sauce
Contrary to popular opinion, there's more to mole than "chicken in chocolate sauce." See this RecipeLaurie Smith
Red Chile Sauce
Red Chile Sauce
This spicy sauce is a staple of authentic "border food" cuisine. See this RecipeLaurie Smith
Egg-Caper Sauce
Egg-Caper Sauce
This briny, creamy but chunky sauce is the perfect contrast to the richness of poached salmon. See this RecipeChristopher Hirsheimer
Duck Breast with Brandied Fig Sauce
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 RecipeAndré Baranowski
Mint Sauce
Mint Sauce
This light, Spring sauce is a perfect match with lamb but can also work with other light meats. See this RecipeJames Baigrie
Pork Noisettes with Charcutiere Sauce
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 RecipeDavid Brabyn
Mustard-Dill Sauce
Mustard-Dill Sauce
This is the perfect partner to gravlax. See this RecipeAndré Baranowski