This udon noodle sauce delivers deep, restaurant-style flavor in minutes- soy, oyster sauce, mirin, sesame oil and a touch of white pepper for warmth. Thicken until glossy, then toss with hot udon and finish with chili crisp if you like heat.

Gather This

You can usually find these ingredients at your local grocery store down the international aisle. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Soy sauce – I like to use low sodium soy sauce, because it is a rather salty ingredient. If using regular (not low-sodium) soy, taste before adding all the saltier components to ensure your sauce isn’t overly salty.

How to Make Udon Noodle Sauce (Step-by-Step)

This silky sauce could not be easier to make and enjoy.

1. Warm & dissolve: In a small saucepan over low heat, stir soy, oyster, mirin, brown sugar, sesame oil, white pepper until the sugar dissolves.
2. Thicken: Whisk cornstarch and water to make a cornstarch slurry; stream into sauce, whisking until glossy and lightly thickened (30–60 seconds).
3. Finish: Remove from heat; stir in chili crisp (if using). This step is optional, but I love the flavor chili crisp adds to it.
4. Toss: Pour over hot, drained udon noodles; toss with tongs to coat.

Variations

You can jazz up this udon noodle sauce any way you’d like! Here are a few suggestions.

• Garlic-ginger: sauté grated ginger and minced garlic clove in a few drops of oil before adding liquids.
• Vegetarian: swap oyster sauce for mushroom “oyster” sauce or hoisin. It makes it sweeter while also reducing sugar.
• Citrus lift: Add some citrus flavor by finishing your sauce with a dash of yuzu juice or lemon juice.

Perfect Pairings

Toss your udon noodle sauce with udon noodles, scallions and sesame seeds for the most traditional use. I also like to add vegetables like snow peas, mushrooms or bokchoy.

You can also add proteins like shrimp, tofu or chicken. It’s also great as a stir-fry sauce or dumpling dip. If it’s too thick, you can thin with hot water.

Also use it on other types of noodles, I love mine on rice noodles (pad Thai noodles) or even soba.

More Asian Inspired Sauces

If you know me, you know how much I love a good homemade sauce. Here are some of my favorites.

Homemade Sweet and Sour Sauce Recipe

5 from 10 votes

Ponzu Sauce

5 from 6 votes

Teriyaki Sauce Recipe

4.80 from 5 votes

Chinese Chili Oil

5 from 6 votes

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Udon Noodle Sauce

Make a quick udon noodle sauce with pantry ingredients and a cornstarch slurry for a glossy finish. Optional chili crisp for heat.

Course Sauce

Cuisine Asian

Keyword sauce for udon sauce, thai noodle sauce, udon noodle sauce

Cook Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Calories 41kcal

Ingredients

• 3 tablespoons light soy sauce
• 2 tablespoons oyster sauce
• 1 1/2 tablespoons mirin
• 2 teaspoons brown sugar
• 1 teaspoon sesame oil
• 1/8 teaspoon white pepper
• 1 teaspoons cornstarch
• 1 tablespoons water
• 1-2 teaspoons chili crisp oil* optional

Instructions

• In a very small saucepan, combine the 3 tablespoons light soy sauce, 2 tablespoons oyster sauce, 1 1/2 tablespoons mirin, 2 teaspoons brown sugar, 1 teaspoon sesame oil and 1/8 teaspoon white pepper. Stir over low heat until the sugar has dissolved.
• In a small bowl, whisk together the 1 teaspoons cornstarch and 1 tablespoons water. Whisk into the sauce until thickened and glossy.
• Remove from the heat and stir in the 1-2 teaspoons chili crisp oil*, if using.
• Pour the sauce over udon noodles and with tongs, toss lightly in the sauce.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Storage: Keep in an airtight container for up to 1 week in the fridge.

Freezing: Freezing is not ideal (cornstarch gels oddly); make fresh for best texture.

Nutrition

Calories: 41kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 1049mg | Potassium: 36mg | Fiber: 0.2g | Sugar: 4g | Vitamin C: 0.02mg | Calcium: 8mg | Iron: 0.4mg

The post Udon Noodle Sauce appeared first on My Sauce Recipes.

All the coziness of leeks, none of the fuss in this Creamy Leek Sauce. We’ll coax sweetness, add gentle acidity, and build a sauce that hugs whatever it touches whether that be pasta, chicken, pork, salmon or veggies.

Why You’ll Love This Creamy Sauce

With a unique flavor and silky texture, this creamy leek sauce is going to be one of your new favorites. Here’s why.

• 15 minutes, one pan – Can you really beat a homemade sauce that’s ready in only 15 minutes with only one pan to wash?
• Balanced flavor – With acidity from the lemon and the richness from fresh Parmesan, this sauce is flavorful without being heavy.
• Endless uses – This sauce is nothing if not versatile. Use it on any number of proteins, pasta, roasted veggies or grains.

Recipe Essentials

A lot of the ingredients needed to make this sauce you might already have on hand. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Leeks – You want to use the whites and light green parts only. Make sure to properly clean them. Check the section below for detailed instructions.

How to Clean & Prep Leeks

What looks like a giant scallion is also part of the onion family, but leeks offer a unique and subtle flavor that can be described as a sweet onion-y flavor. Unique in flavor, but also in prep, leeks require the extra step of washing because grit often gets stuck in the layers.

1. Trim– Cut off the root end, called the beard, and the long, softer, dark green ends, leaving just the white and long green parts. The darker green ends can be used for seasoning stock, soup or making into a pesto or salad dressing.
2. Cut– Chop the leeks according to your recipe. This is typically sliced into rings, sliced further into half-moons or julienned.
3. Fan– Fan the layers apart, which will reveal the grit between, and place into a bowl.
4. Soak or Rinse– If you are soaking, cover the leeks with cold water and swish around to release the dirt. Lift the leeks out with your hands or a spider spoon, don’t just tip and pour, the dirt will have settled to the bottom and stay on the leeks. If rinsing, place into a colander and rinse, moving around with your hands to access all of the grit.

1. Dry– Use a salad spinner or place the leeks on a paper towel lined plate and pat dry.

How to Serve

Sometimes referred to as creamed leeks, this can also be served as a side dish, using a slotted spoon, much like creamed spinach, but I prefer it as a silky sauce instead.

Serve the sauce over seared chicken cutlets, pork chops, salmon, shrimp, scallops, ravioli/gnocchi, roasted asparagus, green beans or smashed potatoes.

More Homemade Sauces

If you know me, you know how much I love a good sauce. From pasta sauces to dipping sauces, here are some of my favorites.

Beurre Blanc Sauce

5 from 5 votes

Brown Butter Sage Sauce

5 from 5 votes

Creamy Peppercorn Sauce (No Brandy)

5 from 7 votes

French Choron Sauce

5 from 5 votes

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Creamy Leek Sauce Recipe

Silky, onion-sweet creamy leek sauce in 15 minutes. Perfect for chicken, salmon, pork, pasta or veggies. The perfect addition making restaurant fancy, but weeknight easy.

Course Sauce

Cuisine American

Keyword creamed leeks, creamy leek sauce, leek cream sauce, leek sauce for chicken, leek sauce for pasta

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2 cups

Calories 532kcal

Equipment

• Salad spinner
• Colander

Ingredients

• 1/4 cup unsalted butter
• 2 leeks white and light greens only, sliced and cleaned
• 2-3 cloves fresh garlic minced
• 2 tablespoons flour
• 1 cup half & half
• 1/4 cup low sodium vegetable broth
• 1 fresh lemon juiced and zested
• 1/3 cup parmesan cheese finely grated
• 1/2 teaspoon coarse sea salt
• 1/4 teaspoon ground black pepper

Instructions

• In a medium saucepan over low-medium heat, melt the 1/4 cup unsalted butter.
• Add the cleaned and sliced 2 leeks, stirring to coat and then cooking down for 4-5 minutes. Leek should cook down, but not be browned. Add the minced 2-3 cloves fresh garlic, cooking for an additional minute.
• Stir in the 2 tablespoons flour, creating a roux paste.
• Whisk in the 1 cup half & half and 1/4 cup low sodium vegetable broth, reduce heat to low.
• Remove from the heat and whisk in the zested and juiced 1 fresh lemon, finely grated 1/3 cup parmesan cheese, 1/2 teaspoon coarse sea salt and 1/4 teaspoon ground black pepper. Mixture should coat the back of a spoon when the cheese has melted.
• Serve hot over chicken, pork, seafood, pasta or veggies.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Storage: Store any leftover creamy leek sauce in an airtight container in the refrigerator. It should last for up to three days.

Freezing: Unfortunately I do not recommend freezing cream based sauces. They tend to separate. 

Nutrition

Calories: 532kcal | Carbohydrates: 31g | Protein: 13g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 945mg | Potassium: 440mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2765IU | Vitamin C: 41mg | Calcium: 408mg | Iron: 3mg

The post Creamy Leek Sauce appeared first on My Sauce Recipes.

There’s really nothing quite like an Italian Sunday gravy. Some may think it’s just spaghetti sauce, but this slow-simmered succulent sauce is so full of flavor that standard spaghetti sauce can’t even compare.

Gather This

These simple ingredients, and the warmth of your stove, do most of the work to bring this simple sunday gravy together! A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Tomatoes – I like to use both crushed tomatoes and diced tomatoes. Crushed makes the sauce hearty and bright, while diced tomatoes add a bit of texture and flavor in contrast.
• Cooked Meatballs – Meatballs are not just a protein addition; they add tons of flavor! You can buy prepared meatballs at the store or make your own homemade meatballs. For the best results, form them into 1-inch balls before baking and then add them to your sauce.

Perfect Pairings

We love to just simply serve this sunday gravy over our favorite al dente pasta. But it’s made even better with garlic knots or a simple garlic bread to soak up all that savory sauce. It’s also perfectly paired with a simple salad or minestrone soup.

You can also add apps or sides like a caprese salad or skewers, polenta, bruschetta, or easy broccolini. You can even spoon it over your morning eggs!

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Sunday Gravy

This slow-simmered succulent Sunday gravy is so flavorful it will knock your socks off — you'll never go back to standard spaghetti sauce!

Course Sauce

Cuisine Italian

Keyword sunday gravy

Prep Time 40 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 40 minutes minutes

Servings 12

Calories 365kcal

Ingredients

• 1/4 cup olive oil
• 2 medium yellow onions chopped *see notes
• 4-6 cloves garlic pressed or finely minced *see notes
• 84 ounces crushed tomatoes
• 28 ounces diced tomatoes
• 2 tablespoons fresh oregano minced
• 2 teaspoon ground black pepper
• 4 bay leaves
• 1-2 pounds cooked meatballs
• 1 pound Italian sausage cooked and cut into bite-size pieces*
• 14 ounces canned mushrooms drained

Instructions

• In a large Dutch oven or stock pot, heat the 1/4 cup olive oil over medium heat. Add the chopped 2 medium yellow onions and minced 4-6 cloves garlic, sauteing until translucent.
• Add the 84 ounces crushed tomatoes and 28 ounces diced tomatoes, juice and all. Everything that is in the can.
• Stir in the chopped 2 tablespoons fresh oregano, 2 teaspoon ground black pepper and 4 bay leaves. Add the 1-2 pounds cooked meatballs, cut 1 pound Italian sausage and drained 14 ounces canned mushrooms.
• Lower to the least amount of heat possible. Cover with the lid ajar for steam to release.
• Simmer for 4-6 hours, stirring every so often to prevent scorching.
• When ready to serve, cook desired pasta.
• Remove and discard the bay leaves.
• Spoon over pasta and top with cheese or crushed red pepper flakes, if desired.
• If you’ve tried this recipe, come back and let us know how it was in the comments or ratings.

Notes

About 2 cups yellow onions.
Amount of garlic will depend heavily on your taste and the size of your garlic cloves. It you are using a large head, use 4, a small head will call for 6. If you really love garlic, use more and if you don’t, use less. To cook sausage, bake at 350 degrees for approximately 25 minutes. Allow to cool, then slice into 1/2 inch pieces. Drain well on a paper towel lined plate before adding to sauce.

Nutrition

Calories: 365kcal | Carbohydrates: 22g | Protein: 17g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 56mg | Sodium: 708mg | Potassium: 999mg | Fiber: 6g | Sugar: 12g | Vitamin A: 525IU | Vitamin C: 27mg | Calcium: 125mg | Iron: 5mg

Storage and Freezing

Common Questions About Sunday Gravy

More Savory Sauces

There’s nothing I love more than a good homemade sauce. Here are a few of our favorites.

Homemade Country Gravy

5 from 5 votes

Chicken Nugget Dipping Sauce

4.38 from 8 votes

Egg Roll Dipping Sauce

4.50 from 12 votes

Bang Bang Sauce

5 from 5 votes

The post Sunday Gravy (Spaghetti Sauce) appeared first on My Sauce Recipes.

Puttanesca sauce (spaghetti alla puttanesca) is an easy Italian sauce that comes together in a snap, is make-ahead friendly, freezer friendly and jammed-packed with flavor and veggies.

What is Puttanesca Sauce?

The base ingredients for Puttanesca are tomato, anchovies, capers and olives, but the exact amounts vary from recipe to recipe and there are unlimited ways to make this sauce your own.

In fact, while the exact origins are debated (but generally agreed upon developed in Naples, Italy in the 20th century), this simple pasta sauce recipe is known for being able to use up random things in the fridge. And staples in any Italian kitchen include these base ingredients.

The literal translation is Italian and Latin and comes to (I’m just the messenger!) in the style of the wh0re.” In Italian “wh0re” and in latin “stinking”. Most folks refer to it as a cheap, but fragrant and colorful sauce.

Gather This

Simple pantry staples come together to make this excellent bold puttanesca sauce. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Whole Italian tomatoes with juices– I love how crushing tomatoes with my hands gives this a rustic and authentic texture. Crushed tomatoes in a can are just a coarser tomato sauce. In a pinch, use diced canned tomatoes. It’s the closest you’ll get to old school roasting your own fresh tomatoes. San marzano tomatoes are the most popular. If you want, you can also use roasted tomatoes.
• Anchovy paste– Before you turn your nose up, know that anchovies offer a spicy and peppery base that is not fishy at all. Most recipes call for whole anchovy fillets, but I prefer using the paste. This can be omitted if you can’t get past its reputation.

What Pasta to Use

Did you know there are thousands of types of pastas and each one was developed for a very specific use. While technically speaking, you can serve this puttanesca sauce with any pasta you prefer, some are better suited to chunky, thick, and meaty sauces. These include:

• Spaghetti- the most traditional and common.
• Linguine- a wider noodle.
• Bucatini– Hollow spaghetti noodles, a little toothier. Common in carbonara.
• Fettuccine– Another wide, flat long strand.
• Angel Hair or Capellini– Long, thin pasta. Often though for more delicate sauces, I do like it with this one.

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Easy Puttanesca Sauce Recipe

Make this flavorful and easy dish in just 20 minutes! Make-ahead and freezer friendly, it offers layers of sophisticated flavor in a snap.

Course Main Course

Cuisine Italian

Keyword puttanesca, puttanesca sauce recipe, spaghetti alla puttanesca

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 171kcal

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 shallot chopped
• 3 fresh garlic cloves thinly sliced
• 2 teaspoons anchovy paste optional
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons tomato paste
• 35 ounces whole Italian tomatoes with juices
• 1/4 cup capers drained
• 1 tablespoon kalamata olives coarsely chopped
• 1 tablespoon sugar
• 1 teaspoon coarse Kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 cup fresh basil leaves chiffonade cut

Instructions

• Heat the 3 tablespoons extra virgin olive oilin a large skillet over medium-high heat.
• Add the minced 1 shallot, sauteing for 2-3 minutes. Add the minced 3 fresh garlic cloves, 2 teaspoons anchovy paste and 1/2 teaspoon crushed red pepper flakes, sauteing for 2 more minutes or until it is fragrant.
• Stir in the 2 tablespoons tomato paste and 35 ounces whole Italian tomatoes with juices. Using clean hands, hand squeeze each tomato into the sauce, breaking apart with your hands. Allow the sauce to come to a simmer, stirring occasionally.
• Stir in the 1/4 cup capers, 1 tablespoon kalamata olives, 1 tablespoon sugar, 1 teaspoon coarse Kosher salt and 1/2 teaspoon ground black pepper. Cook for another 5 minutes or until sauce has thickened.
• Right before serving, stir in the hand torn 1/4 cup fresh basil leaves. Serve over your favorite pasta.
• If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

This sauce is meant to be used sparingly because it is so flavorful. It won’t engulf the pasta. Double the recipe if you want a super saucy dish. 

Nutrition

Calories: 171kcal | Carbohydrates: 16g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 1449mg | Potassium: 603mg | Fiber: 4g | Sugar: 10g | Vitamin A: 591IU | Vitamin C: 26mg | Calcium: 100mg | Iron: 3mg

Storage & Freezing

More Pasta Sauces

If you know me, you know how much I love a good homemade sauce. Here are some of my favorites.

Lemon Caper Sauce

5 from 4 votes

Piccata Sauce

4.60 from 10 votes

Pink Sauce for Pasta (Rose Sauce)

5 from 4 votes

Pomodoro Sauce

No ratings yet

The post Easy Puttanesca Sauce appeared first on My Sauce Recipes.

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Lemon Butter Sauce

This EASY Lemon Butter Sauce recipe is an elegant, smooth sauce you’ll want to drizzle all over proteins, pasta, veggies!

Course Sauce

Cuisine American

Keyword lemon butter sauce

Cook Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 cup

Calories 1716kcal

Equipment

• Heavy Bottom Sauce Pan

Ingredients

• 1 cup unsalted butter
• 1 fresh lemon zest and juice, divided
• 1 clove garlic grated
• 1/2 teaspoon coarse kosher salt
• 1/4 teaspoon ground white pepper
• 1 tablespoon heavy cream
• 2 teaspoon flat parsley chopped, optional

Instructions

• Melt the 1 cup unsalted butter in a small saucepan over low heat. Add the zest from 1 lemon, grated 1 clove garlic, 1/2 teaspoon coarse kosher salt and 1/4 teaspoon ground white pepper. Simmer for 3-4 minutes.
• Take the sauce off the heat and whisk in the fresh juice from the zested lemon, 1 tablespoon heavy cream and chopped 2 teaspoon flat parsley, if using.
• Use immediately or set aside and reheat when ready to use.
• If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

This sauce will have little white floaters, these are the milks solids and totally normal to not 100% emulsify. Either whisk again or reheat. Using clarified butter and no cream will prevent this from happening, but will not impact the flavor- it tastes better with both, YOU ARE WELCOME 🙂

Nutrition

Calories: 1716kcal | Carbohydrates: 12g | Protein: 4g | Fat: 190g | Saturated Fat: 120g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 49g | Trans Fat: 7g | Cholesterol: 505mg | Sodium: 1195mg | Potassium: 232mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5934IU | Vitamin C: 59mg | Calcium: 100mg | Iron: 1mg

If you’ve been on the hunt for a way to take nearly any savory meal to the next level, your search is over! This easy lemon butter sauce is an elegant, smooth sauce you’ll want to pair with all of your proteins, pasta, veggies, and anything else you can find! 

Ingredients

Just a handful of ingredients is all you need to make this luscious lemon butter sauce. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Unsalted Butter – The base of the sauce, butter makes it rich, creamy, and full of buttery flavor. 
• Fresh Lemon Juice and Zest – Lemon lends its bright and tangy taste to the sauce. The acidity and freshness beautifully balance the richness of the butter.

Perfect Pairings

This rich lemon butter sauce can brighten up so many dishes! Try it on seafood like salmon, lobster, cod, tilapia recipes or shrimp, or use it to make a more elevated version of buttered noodles. 

It’s also perfect for tossing with roasted vegetables, asparagus, cauliflower, and broccoli or as a dipping sauce for nearly any type of bread. You can also drizzle it over meats like chicken, steak, or pork. 

Storage and Freezing

Common Questions About Lemon Butter Sauce

More Savory Sauces

There’s no meal that a good homemade sauce can’t elevate. Here are some of our favorites.

Creamy Chipotle Sauce

5 from 4 votes

Teriyaki Sauce Recipe

4.80 from 5 votes

Boiling Crab Sauce (Whole Sha-Bang Sauce Recipe)

5 from 5 votes

Avocado Crema

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The post Lemon Butter Sauce appeared first on My Sauce Recipes.

Whether I want a rich sauce to coat all sides of my pasta, or a simple sauce that envelops my shrimp or chicken, this creamy basil pesto sauce does the trick. The plus is that it’s dotted with flavorful fresh basil, garlic, and pine nuts. 

What is Creamy Pesto Sauce?

Have you tried the beautiful bright green sauce that is the typical pesto? If you love the mix of parmesan, basil, and nuttiness, then you’ll love this creamy pesto sauce.

It starts with a roux (this is fancy talk for a whisked mixture of butter and flour) and then you mix in cream as well as a traditional homemade pesto whipped up quickly in your food processor.

The mix of fresh herbs and hard cheese with the creamy sauce makes it the perfect topping for pasta, seafood, meat, and vegetables. It’s even amazing on pizza (or as a dip for your pizza crusts).

One of my favorite things about this decadent sauce is that it’s so simple yet elegant. It’s the kind of topping that seems like you spent a ton of time making it, yet it’s easier and more efficient than running to the store to grab jars of similar sauces.

If you have fresh basil leaves from your basil plants, that’s obviously the way to go with this pesto recipe, but if not, wherever you can source it – the farmers’ market, a local grocery store — will work. The same is true for the parsley. 

The next time you need a creamy yet brightly flavored sauce, make this your go-to. It’s one of my favorite ways to liven up dinnertime, no matter what’s on the table.

Gather This

The ingredients needed to make this creamy basil pesto sauce are all easily found at your local grocery store. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Pine nuts– For this recipe be sure to toast the pine nuts ahead of time. In a typical pesto, toasting is an option but to really bring out the nuttiness through the cream, toasting is optimal. 
• Fresh basil leaves– This is the main ingredient – pack those leaves in there! Make sure to fill that measuring cup until you just can’t fill it any more. 

Perfect Pairings

You can use this creamy fresh pesto recipe for so many things. My absolute favorite way is to toss it with my favorite pasta (especially varieties like linguini, tagliatelle, and pappardelle). Here are some other ideas:

• Transform eggs benedict by using this sauce instead of hollandaise
• Substitute it for the balsamic in a chicken caprese recipe
• Add color and creaminess to a white pizza
• Mix with your ricotta when making stuffed shells or lasagna, or stuffing homemade ravioli, for an even creamier filling or layer
• Dip your favorite bread into it. Slice of garlic bread are a great choice, but you can also just use pieces of a baguette or even pita.
• Make your mashed potatoes brighter and even creamier by stirring it in
• Use this creamy sauce as a dip for french fries or baked zucchini sticks
• Drizzle it over any roasted or steamed vegetables, especially fresh steamed green beans

Storage and Freezing

More Homemade Sauces

If you know me, you know how much I love a good homemade sauce recipe. Here are some of my favorites.

Spicy Aioli Recipe

5 from 4 votes

Big Mac Sauce Recipe

5 from 5 votes

Tartar Sauce Recipe

5 from 6 votes

Bang Bang Sauce

5 from 5 votes

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Creamy Basil Pesto Sauce Recipe

If you're looking for a simple sauce with herbs look no further than this creamy basil pesto sauce that will add flavor to pasta and proteins!

Course Condiment

Cuisine American

Keyword creamy basil pesto sauce

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 403kcal

Equipment

• food processor
• Heavy Bottom Sauce Pan
• whisk

Ingredients

• 1/4 cup pine nuts , toasted
• 4 cloves garlic
• 2 cups fresh basil leaves , packed
• 1/4 cup flat parsley, , packed
• 3 tablespoons extra virgin olive oil
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon unsalted butter
• 1 tablespoon flour
• 1 cup heavy cream
• 2 tablespoons Parmesan cheese melted

Instructions

• Place the 1/4 cup pine nuts in a large food processor. Pulse until a paste forms.
• Add the 4 cloves garlic, 2 cups fresh basil leaves, 1/4 cup flat parsley,, 3 tablespoons extra virgin olive oil, 1/4 teaspoon fine sea salt and 1/4 teaspoon ground black pepper. Pulse until a grainy pesto is formed. Set aside.
• In a small saucepan over medium heat, melt the 1 tablespoon unsalted butter and whisk with 1 tablespoon flour until a paste forms.
• Whisk in the 1 cup heavy cream until smooth and then whisk in the 2 tablespoons Parmesan cheese.
• Remove from the heat and stir in pesto sauce until blended.
• Use over pasta, on chicken, seafood or vegetables.
• If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings!

Nutrition

Calories: 403kcal | Carbohydrates: 6g | Protein: 5g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 205mg | Potassium: 182mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1934IU | Vitamin C: 9mg | Calcium: 104mg | Iron: 1mg

The post Creamy Pesto Sauce Recipe appeared first on My Sauce Recipes.

After traveling to Italy and visiting Rome, the Amalfi coast and Tuscany, I believe I have perfected homemade pomodoro sauce.

What to Gather

You can find all of these pomodoro sauce ingredients at your local grocery store… or your pantry. I’m always stocked with Italian classic! A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Whole tomatoes in puree – You can find these canned tomatoes at your local grocery store. I prefer them to fresh tomatoes for this quick recipe. I like San Marzano tomatoes.

How to Serve Pomodoro Sauce

Toss with your favorite pasta, which is my daughter’s case is “long springs,” also known as long fusilli, and dinner is served.

Ok, not totally, because no meal in Italy would be served without bread or breadsticks with quality olive oil for dipping. If you haven’t tried our garlic knots, give them a whirl!

If you want to add protein, try serving this pasta with shrimp, homemade italian sausage or Italian style meatballs. You could even use it as pizza sauce on homemade pizza!

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Pomodoro Sauce Recipe

A quick and easy tomato sauce made from chopped tomatoes, garlic, olive oil and basil, this Pomodoro Sauce is perfect for pasta and dipping!

Course Sauce

Cuisine Italian

Keyword pomodoro sauce

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 507kcal

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons white onion chopped
• 2 cloves garlic minced or pressed
• 1 28-ounce can whole tomatoes in puree
• 1 tablespoon fresh basil minced
• ½ teaspoon sugar
• ½ teaspoon coarse Kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 pound favorite pasta cooked to al dente and drained

Instructions

• Heat the olive oil in saucepan and add the onions and garlic. Sauté until they start to soften and are fragrant.
• garlic and onions in olive oil
• Roughly chop the whole tomatoes, adding to the pan along with any leftover puree. Also stir in the basil, sugar, salt and pepper.
• how to make pomodoro sauce recipe
• Allow to simmer, stirring occasionally, for 10 minutes. Sauce should be a little chunky.
• chunky sauce on wood spoon
• Toss with your favorite cooked pasta and top with a fresh grates of Fresh Parmesan cheese.
• If you’ve tried this recipe, come back and let us know how it was in the comments or ratings!

Nutrition

Calories: 507kcal | Carbohydrates: 90g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 445mg | Potassium: 463mg | Fiber: 5g | Sugar: 6g | Vitamin A: 148IU | Vitamin C: 10mg | Calcium: 61mg | Iron: 3mg

Storage & Freezing

More Homemade Pasta Sauces

If you know me, you know I love a good pasta dish; you can’t have a good pasta without a homemade sauce. Here are some of our favorites.

Pink Sauce for Pasta (Rose Sauce)

5 from 4 votes

Easy Garlic Alfredo Sauce Recipe

5 from 5 votes

Shrimp Scampi Sauce

5 from 5 votes

Meatball Sauce

5 from 6 votes

The post Pomodoro Sauce appeared first on My Sauce Recipes.

This white wine sauce is the kind of simple goodness that instantly elevates a meal. Whether you’re swirling it into pasta, spooning it over seafood, or dunking warm bread into it, it’s guaranteed to become your go-to sauce.

What Goes Into It

The key to this sauce turning out perfectly is quality — good wine, fresh garlic, and real butter go a long way when you’re building a sauce that feels fancy without a whole lot of effort. A full list of ingredients with measurements is available in the printable recipe card below.

• White Wine – This is the star of the sauce, of course! It adds acidity and depth. Try using a dry white like Sauvignon Blanc or Pinot Grigio.
• Unsalted Butter – Butter ties everything together and gives the sauce its richness. Unsalted is best — then you can control the saltiness.
• Extra Virgin Olive Oil – High-quality olive oil gives the sauce subtle fruity undertones and helps to keep the butter from burning.
• Ground White Pepper – Use white pepper to give the sauce an even appearance. It’s also a little milder than black pepper.
• Coarse Sea Salt – Salt rounds out the flavors of the other ingredients.
• Fresh Garlic – Use freshly minced garlic for the most vibrant flavor.
• Italian Parsley – This herb adds a pop of color and a fresh, herby finish.

Ready, Set, Cook!

This sauce comes together in one pan with minimal fuss. It’s as perfect for parties as it is for busy weeknights.

1. Combine. Add all of the ingredients to a small pan over medium heat. Stir until the butter is fully melted and the mixture is smooth.
2. Serve. Pour over your favorite pasta or protein, or serve it as a dipping sauce. 

What Completes the Meal

This white wine sauce is ridiculously versatile, so there are lots of ways to use it! Serve it over linguine with parmesan cheese, or ladle it onto seared scallops or grilled chicken for a fast-yet-fancy dinner. 

For veggies, try drizzling it over asparagus, broccolini, or roasted cauliflower. It also makes a perfect dip for crusty bread!

Storage and Freezing

Store any leftovers in an airtight container in the fridge — it’s super easy to heat it back up! You can prep the sauce ahead of time and gently reheat it before serving. Just stir often and don’t let it boil again.

How to Store

Keep the sauce in the fridge for up to 4 days. A quick warm-up on the stove or in the microwave (in intervals) will have it ready to serve in nearly no time.

Can I Freeze White Wine Sauce?

We don’t recommend freezing this sauce. Because of the butter and wine base, it can separate and lose its silky texture once it’s frozen and thawed.

Helpful Tips & Answers

More Savory Sauces

Looking for other simple ways to jazz up a meal? Check out more of our most popular sauce recipes! 

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5 from 5 votes

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5 from 5 votes

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5 from 5 votes

Avocado Crema

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White Wine Sauce

Whether you’re swirling it into pasta, or spooning it over seafood, this White Wine Sauce is guaranteed to become your go-to sauce!

Course Sauce

Cuisine American

Keyword white wine sauce

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1.5 cups

Calories 893kcal

Ingredients

• 3/4 cup white wine
• 1/2 cup unsalted butter
• 1/4 cup extra virgin olive oil
• 1 teaspoon ground white pepper
• 1 teaspoon coarse sea salt
• 2 teaspoons fresh garlic minced
• 2 teaspoons Italian parsley minced

Instructions

• In a small saucepan combine the 3/4 cup white wine, 1/2 cup unsalted butter, 1/4 cup extra virgin olive oil, 1 teaspoon ground white pepper, 1 teaspoon coarse sea salt, 2 teaspoons fresh garlic, and 2 teaspoons Italian parsley.
• Whisk together until melted and bubbling, then remove from the heat and use as intended.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Nutrition

Calories: 893kcal | Carbohydrates: 3g | Protein: 1g | Fat: 97g | Saturated Fat: 44g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 42g | Trans Fat: 2g | Cholesterol: 163mg | Sodium: 1570mg | Potassium: 83mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 1903IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg

The post White Wine Sauce appeared first on My Sauce Recipes.

This vodka cream sauce combines the heartiness of a traditional marinara with the silky smooth texture of a creamy Italian-herbed sauce. It’s the perfect topping for your favorite pasta but it can upgrade nearly any other dish you might smother with tomato sauce.

What I love about this tomato cream sauce is that it’s so easy to make and store. You can make it on the fly for last-minute guests or you can make it ahead and just reheat when you’re ready after work — or you can whip it up and serve it for an elevated dinner, too.

The next time you’re looking for a homemade sauce that’s easy and affordable, try this delicious vodka cream sauce.

What is Vodka Cream Sauce?

Vodka cream sauce is a rich, decadent sauce with a tomato base that is infused with cream, herbs, aromatics, and vodka. It’s a heavenly mixture of flavors that will elevate anything from pasta to proteins. 

There are debates about its origins in the 1970s — either Italy or New York. However, few will debate about whether or not this is an incredible savory sauce.

Why You’ll Love Creamy Vodka Sauce

This sauce is a classic that’s loved by all, but here are a few specific reasons why we love it.

• Delicious – This sauce has the brightness of tomatoes, silkiness from the cream and butter, and just the right amount of saltiness from the pancetta. And, of course, it has the slight bite from the vodka.
• Versatile – There are plenty of ways to use this sauce other than with pasta. Plus, while it’s perfect for parties or date night, it’s also easy enough to make on a busy weeknight.
• Customizable – You can make your own signature vodka sauce by adding or substituting your favorite ingredients.

Ingredients

These ingredients all mingle together to create a perfectly balanced, creamy sauce.

• Butter – You can use salted or unsalted butter. If you choose salted, make sure to taste as you go before adding more salt to the sauce.
• Yellow onion – Dice onions evenly so that there aren’t any large chunks in the sauce. 
• Garlic – Mince the garlic cloves so that the pieces are fine. You can also use a grater or microplane to achieve perfectly fine slices.
• Pancetta – You can often find diced pancetta at the grocery store which makes preparation even more of a breeze. If you can’t find pancetta, use prosciutto or ham — country ham will add extra salty flavor.
• Vodka – Just like when using wine, use a vodka that appeals to your taste buds. If you’re not sure which to choose, try asking a liquor-loving friend who can give some tips.
• Petite diced tomatoes – We prefer to use San Marzano tomatoes, but you can choose any brand that you like.
• Heavy cream – Since this is a creamy sauce, don’t skimp on the fat — make sure to get heavy cream rather than light or half-and-half.
• Fresh basil leaves – Hand tear this herb for a rustic feel. 
• Fine sea salt – Add this to taste depending on how much saltiness the butter and the meat bring to the sauce.
• Ground black pepper – Grind it yourself before adding or use your table shaker.
• Cooked pasta – If you’re using this sauce over pasta, cook the noodles to al dente just before serving. You can use it with nearly any pasta shape.

Variations on Homemade Vodka Sauce

This creamy sauce can be changed up however you like to suit the palates in your house (or for guests). 

• Heat – Add crushed red pepper flakes or cayenne pepper powder to spice it up. 
• Liquor – Of course, if you leave out the vodka, it won’t be a vodka sauce. But you can use wine, or cooking wine, instead, for a different flavor.
• Meat – You can omit the meat or use your favorite meat substitute. 
• Onion – Use a different variety of onion (like white onion or red onion) or substitute onion powder. 
• Garlic – While we prefer fresh garlic, you can use minced garlic that is jarred as well. 
• Cheese – You can always add cheese to a sauce. This one is best dressed with fresh parmesan cheese.
• Oil – Substitute extra virgin olive oil for some of the butter.
• Consistency – If you want a thinner pasta sauce, try adding a bit of chicken stock or a cup of pasta water to the tomato mixture. If you want a thicker sauce, add some tomato paste — either way, adjust the seasonings to taste.

How to Make Vodka Cream Sauce

Despite it’s complex and delicious flavors, this incredible pasta sauce is actually quite easy to make.

1. Sauté onion, garlic and pancetta. In a large skillet, melt butter. Add onion, sauteing for a few minutes. Add garlic and pancetta, sauteing for another few minutes.
2. Add vodka and tomatoes. After onion and garlic have softened, stir in vodka and crushed tomatoes, bringing to a low a simmer. Allow to reduce and thicken.
3. Add cream and basil. Stir in cream, basil, salt and pepper until combined. Toss with pasta, allowing to heat for a few minutes and serve immediately.

What To Serve With this Easy Vodka Sauce

Vodka sauce pairs well with any pasta dish, but there are other uses for it, too. 

• Dipping sauce – Instead of traditional marinara, use this sauce for dipping bread sticks, mozzarella sticks, or warm, crusty bread. 
• Pizza topping – Elevate your next at-home pizza with this creamy sauce instead of pizza sauce. 
• Chicken parmigiana – Top your chicken parmigiana with this silky sauce.
• Eggs – Make an Italian-American riff on the Middle Eastern dish, shakshuka, by frying up eggs in this vodka sauce.
• Vegetables – Toss steamed or grilled veggies in vodka cream sauce to entice even the pickiest eaters.

Storage and Freezing

Since the sauce will last for several days in the refrigerator, you can make it ahead. Just heat sauce at a low simmer just before you’re ready to serve.

How to Store Vodka Cream Sauce

After cooling to room temperature, store vodka cream sauce in the fridge for 4-5 days in an airtight container.

Can I Freeze Vodka Sauce?

You can freeze this vodka sauce in a freezer-safe container or freezer bag for up to six months.

Common Questions About Vodka Cream Sauce

More Savory Sauces

If you know me, you know there’s nothing I love more than a good homemade sauce. Here are some of my favorites.

Honey Sriracha Sauce

5 from 6 votes

Parmesan Cream Sauce

5 from 4 votes

Quesadilla Dipping Sauce

4.75 from 8 votes

Beer BBQ Sauce

4.80 from 5 votes

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Vodka Cream Sauce Recipe

This Vodka Cream Sauce combines the heartiness of a traditional marinara with the silky smooth texture of a creamy Italian-herbed sauce.

Course Sauce

Cuisine American

Keyword creamy vodka sauce

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 848kcal

Ingredients

• 1/2 cup unsalted butter
• 1 yellow onion , chopped
• 4 cloves garlic , minced
• 1 cup pancetta prosciutto or ham , chopped
• 2 cups vodka
• 56 ounces petite diced tomatoes , drained
• 2 cups heavy cream
• 1 cup hand torn basil
• 1/2 teaspoon coarse sea salt
• 1/4 teaspoon ground black pepper
• 1 pound cooked pasta al dente

Instructions

• In a large skillet, melt the butter over medium-high heat.
• Add the onion, sauteing for 2-4 minutes. Add the garlic and pancetta, sauteing for another 3 minutes.
• After onion and garlic have softened, stir in vodka and tomatoes, bringing to a low a simmer. Allow the sauce to reduce and thicken, approximately 10 minutes.
• Stir in the cream, basil, salt and pepper until combined. Toss with pasta, allowing to heat for 1-2 minutes. Serve immediately.
• If you tried this recipe, come back and let us know how it was in the comments or star ratings.

Nutrition

Calories: 848kcal | Carbohydrates: 61g | Protein: 17g | Fat: 46g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 626mg | Potassium: 863mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1826IU | Vitamin C: 21mg | Calcium: 135mg | Iron: 4mg

The post Vodka Cream Sauce appeared first on My Sauce Recipes.

This meatball sauce recipe is a combination of traditional Italian seasonings with a simple tomato sauce that goes well with anything you’d use marinara on.

What You’ll Need

This meatball sauce uses primarily pantry staples making it a quick and easy sauce to make any time. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Extra virgin olive oil – Since there are so few ingredients, try to use a high quality olive oil for the best results.
• Yellow onion – Chop the onion finely and uniformly.
• Garlic cloves – Mince each garlic clove or use a microplane to grate them.
• Plain tomato sauce – Be sure to get just the sauce and not an already prepared marinara. 
• Dried basil – If you don’t have this on hand you can easily find it in the spice section of your local grocery store.
• Sugar – Just a little bit of sugar will help balance the flavors of the sauce.
• Coarse salt – Salt helps to bring out the flavors of the other ingredients.
• Bay leaf – Be sure to remove the bay leaf after cooking.

Let’s Get Cooking!

Making meatball sauce might be easier than you think! Just follow these simple steps.

1. Cook meatballs. If you’re making homemade meatballs, make sure to cook them ahead of time. I like to use a mixture of ground beef, ground pork, breadcrumbs and seasonings. Cook in batches in a skillet or bake on a baking sheet.
2. Sauté onion and garlic. In a large Dutch oven or pot, heat the olive oil over medium heat. Add the onion and sauté until soft and fragrant. Add the garlic, sauteing for an additional minute.
3. Add remaining ingredients. Stir in the tomato sauce, sugar, basil, salt and bay leaf. Simmer until flavors marry. Remove and discard the bay leaf.
4. Add meatballs to pan. Add your meatballs to the sauce, or gravy if you are Italian!, and simmer for an additional hour.

Perfect Pairings

There are all sorts of options for serving this meatball sauce. 

• Meatballs – The obvious pairing is homemade meatballs! Make spaghetti and meatballs, a meatball sub, or just a large bowl of meatballs topped with parmesan cheese. 
• Dipping sauce – Serve this with cheesy breadsticks, mozzarella sticks, or garlic bread.
• Burgers and chicken – Top grilled hamburgers or chicken with this sauce and some provolone for a pizza-style sandwich. 
• Pizza – Use this sauce in place of your typical pizza sauce. 
• Pasta – Top your favorite type of pasta — from linguine to penne or even egg noodles — with this tasty sauce.

Storage and Freezing

You can easily store this meatball sauce and reheat it when you’re ready to serve. You can chop the onions and mince the garlic ahead of time. Keep refrigerated until ready to use.

How to Store Homemade Meatball Sauce

Once it has cooled to room temperature, store this sauce in an airtight container or ziploc bag in the refrigerator for up to 1 week.

Can I Freeze Meatball Sauce?

Freeze this meatball sauce in a freezer-safe container or freezer bag for up to six months.

Common Questions About Meatball Sauce

Other Savory Sauces

There is nothing I love more than a good homemade sauce. Here are a few of our favorites.

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5 from 7 votes

Romesco Sauce

5 from 4 votes

Swedish Meatball Sauce

5 from 9 votes

Big Mac Sauce Recipe

5 from 5 votes

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Meatball Sauce

This meatball sauce recipe is a combination of traditional Italian seasonings and olive oil with a simple tomato sauce and aromatics.

Course Sauce

Cuisine Italian

Keyword meatball sauce

Prep Time 5 minutes minutes

Cook Time 1 hour hour 35 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 8

Calories 94kcal

Ingredients

• 1/4 cup extra virgin olive oil
• 1 yellow onion chopped
• 5-6 cloves garlic minced
• 28 ounces plain tomato sauce
• 1 teaspoon dried basil
• 1 teaspoon sugar
• 1/2 teaspoon coarse salt
• 1 dried bay leaf

Instructions

• In a large Dutch oven or pot, heat the olive oil over medium heat. Add the onion and saute for 3-4 minutes until soft and fragrant. Add the garlic, sauteing for 1 additional minute.
• Stir in the tomato sauce, sugar, basil, salt and bay leaf. Simmer for 20-30 minutes or until flavors marry. Remove and discard the bay leaf.
• Add your meatballs to the sauce and simmer for an additional hour.
• If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Use premade meatballs or make homemade Italian meatballs.

Nutrition

Calories: 94kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 617mg | Potassium: 326mg | Fiber: 2g | Sugar: 5g | Vitamin A: 432IU | Vitamin C: 9mg | Calcium: 24mg | Iron: 1mg

The post Meatball Sauce appeared first on My Sauce Recipes.