This sweet and sour sauce is glossy, tangy, and perfectly balanced with pineapple juice, vinegar, ketchup, and soy sauce. If you want an easy homemade sauce that tastes better than takeout and comes together in minutes, this is a great one to keep in your back pocket.

What is Sweet and Sour Sauce?

Sweet and sour sauce (or just sweet sour sauce or Chinese red sauce) is a condiment that is typically associated with Asian cuisine but is actually used in many global cuisines. It refers to any sauce that combines sweet flavors with a puckery acidic balance.

Is duck sauce the same thing as sweet and sour sauce? No, duck sauce is very sweet but with no “sour.” It is typically made with many fruit purees and juices including apricots, plums, peaches or pineapples.

Gather This

You are going to love that a lot of these sweet and sour sauce ingredients you might already have on hand in your kitchen. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Ketchup– The base for the sauce and also what will give it color without having to use food coloring.

Variations

There are lots of ways to add variety to this homemade Chinese sauce. You can easily customize it to make your own tasty sauce.

• Orange – Use orange juice instead of pineapple.
• Ginger – Add fresh ginger for additional flavor.
• Heat – Throw in some red pepper flakes for a little heat.
• Maple syrup – Substitute maple syrup for some of the sugar.
• Seasonings – Use onion powder or garlic powder to punch up the flavor.
• Soy sauce – Throw a dash of light soy sauce in for a bit saltiness.

If you’re looking for another good homemade sauce that’s Asian-inspired and perfect for dipping or marinating, try Teriyaki sauce or this Sweet Thai Chili sauce.

How to Make Sweet and Sour Sauce (Step-by-Step)

Making this dipping sauce is literally as easy as one, two three!

1. Whisk ingredients. Whisk together all of the ingredients except the cornstarch, the mixture will not completely blend until fully heated.
2. Heat thoroughly. Continue to heat until small bubbles form, but be mindful to keep the heat at medium. This mixture is heavy with sugar and has the tendency to boil over easily. The sugar can also scald easily, so whisk frequently.
3. Combine with cornstarch. In a small bowl, whisk together the cornstarch with 2 tablespoons of water, and then combine with the sauce and remove from the heat.

One thing to make sure you do when you’re making this recipe is to avoid adding cornstarch on its own. Instead, you’ll want to make a cornstarch slurry. Add a little cold water to the cornstarch and mix until you get the perfect consistency before combining it with the other ingredients.

Perfect Pairings

This versatile sauce is used mostly as a dipping sauce in the States, but it can also be used as a marinade or as the star sauce on sweet and sour chicken or sweet and sour shrimp.

While you can obviously use this as an accompaniment to Chinese cuisine like a homemade stir fry, I like it with lots of other foods as well. It may even make some picky eaters more excited about meal time.

Next time you make chicken nuggets or pork chops try whipping up this easy recipe and serve a little bit on the side with your meal. Or you can slather your sweet and sour sauce on while you’re cooking a great recipe like sweet and sour chicken or even on veggies like bell peppers.

More Homemade Sauces

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

Teriyaki Sauce Recipe

4.80 from 5 votes

Jack Daniels BBQ Sauce Recipe

5 from 5 votes

Crab Cake Sauce Recipe

4.89 from 17 votes

Bang Bang Sauce

5 from 5 votes

Print

Homemade Sweet and Sour Sauce Recipe

Sweet and Sour Sauce is an amazing dipping sauce. This EASY recipe will make you think it came from your local Chinese takeout!

Course Sauce

Cuisine Chinese

Keyword sweet and sour sauce

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 10

Calories 105kcal

Ingredients

• 1 cup sugar
• 1 cup pineapple juice
• 1/3 cup white vinegar
• 1/4 cup ketchup
• 2 tablespoons soy sauce
• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions

• In a small saucepan, whisk together the 1 cup sugar, 1 cup pineapple juice, 1/3 cup white vinegar, 1/4 cup ketchup and 2 tablespoons soy sauce over medium heat.
• Continue to heat until small bubbles form, whisking continually and until sugar dissolves and the ingredients have fully combined.
• In a small bowl, whisk together the 2 tablespoons cornstarch with 2 tablespoons water, when blended, whisk into the sweet and sour sauce and then remove from heat.
• Serve hot or allow to cool fully before storing.
• If you tried this recipe, come back and let us know how it was in the comments or ratings!

Video

Notes

Storage: Store homemade sweet and sour sauce in an airtight container in the refrigerator for up to 1 week. As it chills, it may thicken slightly, so stir it well before using again.

Freezing: Sweet and sour sauce can be frozen in a freezer-safe container for up to 2 months. Thaw it in the refrigerator overnight and whisk well after reheating.

Nutrition

Calories: 105kcal | Carbohydrates: 26g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 257mg | Potassium: 56mg | Fiber: 0.1g | Sugar: 24g | Vitamin A: 32IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 0.2mg

The post Homemade Sweet and Sour Sauce Recipe appeared first on My Sauce Recipes.

This red chimichurri sauce is a bold, smoky twist on classic chimichurri, made with roasted red peppers, fresh herbs, garlic, and red wine vinegar. It’s a quick sauce recipe that adds bright, punchy flavor to steak, chicken, seafood, vegetables, and grain bowls.

What is Red Chimichurri Sauce?

Red chimichurri sauce is a vibrant, herbaceous condiment similar to traditional green chimichurri, but with the addition of roasted red peppers and smoked paprika for a richer color and deeper flavor. It still keeps the bright acidity and garlicky bite that chimichurri is known for, but it feels slightly sweeter, smokier and more robust.

Because it is uncooked and made with pantry-friendly ingredients plus fresh herbs, it’s an easy way to add restaurant-style flavor to grilled or roasted foods.

Gather This

Lots of fresh ingredients come together to make this red chimichurri sauce. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Roasted red peppers – These add sweetness, color, and body, making the sauce smoother and a little less sharp than green chimichurri.

How to Make Red Chimichurri Sauce (Step-by-Step)

Grab your food processor, this sauce couldn’t be easier to make!

1. Combine red peppers, garlic and shallot in food processor. In a large food processor, pulse the roasted red peppers, fresh garlic and shallot.
2. Add parsley, cilantro and seasonings. When the mixture is coarsely chopped, add the parsley, cilantro, smoked paprika, coarse kosher salt, ground black pepper and crushed red pepper flakes, pulse again.
3. Add olive oil and vinegar and emulsify. Pour in the extra virgin olive oil and red wine vinegar, pulse again until emulsified.
4. Serve or store. Serve immediately or cover and store in the fridge.

Perfect Pairings

Red chimichurri sauce can be paired with just about anything you’d like! But here are some of my favorites.

Mix Things Up!

Take this red chimichurri sauce into your own hands and mix things up a little.

• Spice it up – Add more red pepper flakes or a small amount of fresh chili powder or cayenne.
• No cilantro – For my “cilantro tastes like soap” friends, you can replace the cilantro with extra parsley.
• Chunky – Instead of a smoother sauce, pulse in the food processor a little less for a chunkier sauce.
• Smoky – Add a little bit more smoky paprika, or even liquid smoke to give your sauce a smokier flavor.

More Homemade Sauce Recipes

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

Bang Bang Sauce

5 from 5 votes

Beurre Blanc Sauce

5 from 5 votes

Big Mac Sauce Recipe

5 from 5 votes

Birria Broth (Birria Consome)

5 from 6 votes

Print

Red Chimichurri Sauce Recipe

This red chimichurri sauce is smoky, herby, and easy to make with roasted red peppers, parsley, cilantro, garlic, and red wine vinegar.

Course Sauce

Cuisine American

Keyword chimichurri sauce with roasted red peppers, easy red chimichurri sauce, homemade red chimichurri, red chimichurri recipe, red chimichurri sauce, red pepper chimichurri, roasted red pepper chimichurri

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 cups

Calories 379kcal

Ingredients

• 10 ounce jar roasted red peppers drained and coarsely chopped
• 4 cloves fresh garlic coarsely chopped
• 2 tablespoons shallot coarsely chopped
• 1/2 cup flat parsley leaves only loosely packed
• 1/4 cup cilantro leaves only, loosely packed
• 1 teaspoon smoked paprika
• 1/2 teaspoon coarse kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon crushed red pepper flakes
• 1/3 cup extra virgin olive oil
• 1/3 cup red wine vinegar

Instructions

• In a large food processor, pulse the drained and coarsely chopped 10 ounce jar roasted red peppers, coarsely chopped 4 cloves fresh garlic and coarsely chopped 2 tablespoons shallot.
• When the mixture is coarsely chopped, add the1/2 cup flat parsley, 1/4 cup cilantro, 1 teaspoon smoked paprika, 1/2 teaspoon coarse kosher salt, 1/2 teaspoon ground black pepper, and 1/2 teaspoon crushed red pepper flakes, pulse again.
• Pour in the 1/3 cup extra virgin olive oil and 1/3 cup red wine vinegar, pulse again until emulsified.
• Serve immediately or cover and store in the fridge.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Storage: Store red chimichurri sauce in an airtight container in the refrigerator for up to 1 week. A mason jar works well for storing your homemade chimichurri.

Freezing: It can be frozen in a freezer-safe container or freezer bag for up to 3 months. If you want to freeze it in small portions, try using an ice cube tray.

Nutrition

Calories: 379kcal | Carbohydrates: 11g | Protein: 3g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Sodium: 2546mg | Potassium: 413mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2780IU | Vitamin C: 89mg | Calcium: 104mg | Iron: 3mg

The post Red Chimichurri Sauce appeared first on My Sauce Recipes.

This Asian chicken marinade is a perfect balance of sweet, savory and umami flavors made with soy sauce, honey, garlic and fresh ginger. It’s an easy chicken marinade that transforms simple chicken thighs into juicy, flavorful meat whether you grill, bake or pan sear.

Why This Asian Chicken Marinade Works

Packed with flavor for the best chicken, what’s not to love about this juicy marinade?

• Perfect blend of flavors – This marinade works because it balances key flavor components: salty, sweet, acidic and umami.
• Keeps chicken moist – The oil helps carry flavor into the chicken while keeping it moist during cooking, resulting in tender, juicy chicken with a flavorful exterior.
• Multiple cooking methods – Whether you’re grilling, baking or searing on the stove, this marinade allows for any option.

Recipe Essentials

You’re almost guaranteed to have at least some of these asian chicken marinade ingredients on hand. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Chicken thighs – Boneless, skinless chicken thighs are ideal, as they are the most flavorful cut of chicken. You could also use chicken quarters (bone-in), chicken drumsticks or chicken breasts.

How to Make Asian Chicken Marinade (Step-by-Step)

With several cooking options, making this chicken couldn’t be easier!

1. Make marinade. In a medium bowl or measuring cup, whisk together the soy sauce, honey, oil, water, fresh garlic, fresh ginger, seasoned rice vinegar, sesame oil, fish sauce, ground black pepper and optional crushed red pepper flakes.
2. Pour over chicken. Pour the marinade over the chicken thighs. Marinate for 2-12 hours. When ready to cook, discard the marinade.
3. Cook in skillet. Heat oil in a large skillet. Add the chicken, cooking on all sides until the internal temperature reaches 165°F. Press down to make contact with the hot pan and sear.
4. Or cook in oven. Preheat the oven to 425°F and place the chicken in an oven-safe dish. Bake for 20 minutes. Change the oven to broil and allow to sizzle for 2 minutes, or until they get a caramelized top. Watch closely!
5. Allow to rest. Rest the chicken for 3-4 minutes before cutting against the grain.

Tips for Best Chicken Marinade

This asian chicken marinade is as easy as it gets, but I do have a few tips to make sure it turns out perfectly.

• Chicken thighs for max flavor – Although you can use chicken breasts, chicken thighs stay juicier and absorb marinade better than chicken breast.
• Pat chicken dry before cooking – Removing excess marinade helps achieve better browning.
• Do not reuse marinade – Always discard marinade after raw chicken has been in it for food safety.

Make it A Meal

The flavors of this asian chicken marinade pair well with just about anything you’d like to serve it with! For a starch, I like to serve it with jasmine ginger rice or cilantro lime coconut rice.

Of course, a vegetable is always a necessity. PF Chang’s spicy green beans are usually my go-to. And in sticking with the asian theme, I like to serve mine with a bowl of mushroom egg drop soup too.

More Sauce Recipes for Chicken

If you know me, you know how much I love a good sauce. These chicken sauces are some of my favorites.

Beer BBQ Sauce

4.80 from 5 votes

Chick-fil-A Sauce

5 from 5 votes

Chicken Fajita Marinade

No ratings yet

Chicken Nugget Dipping Sauce

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Asian Chicken Marinade Recipe

This Asian chicken marinade is sweet, savory and packed with flavor. Learn how to make the best marinade for grilling or skillet cooking.

Course Sauce

Cuisine Asian

Keyword asian chicken marinade

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Marinating Time 2 hours hours

Servings 4

Calories 276kcal

Ingredients

• 3/4 cup light soy sauce
• 1/3 cup honey
• 1/4 cup vegetable or canola oil
• 1/4 cup water
• 4 cloves fresh garlic minced or grated
• 2 tablespoons fresh ginger grated
• 2 tablespoons seasoned rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon fish sauce
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon crushed red pepper flakes optional
• 1 -1.5 pound(s) boneless chicken thighs

Instructions

• In a medium bowl or measuring cup, whisk together the 3/4 cup light soy sauce, 1/3 cup honey, 1/4 cup vegetable or canola oil, 1/4 cup water, minced or grated 4 cloves fresh garlic, grated 2 tablespoons fresh ginger, 2 tablespoons seasoned rice vinegar, 1 tablespoon sesame oil, 1 tablespoon fish sauce, 1/2 teaspoon ground black pepper and optional 1/2 teaspoon crushed red pepper flakes.
• Pour the marinade over the 1 -1.5 pound(s) boneless chicken thighs . Marinate for 2-12 hours. When ready to cook, discard the marinade.

Skillet:

• Heat 1-2 teaspoons of a neutral oil in a large skillet. Add the chicken, cooking on all sides for 4-5 minutes or until the internal temperature reaches 165°F. Press down to make contact with the hot pan and sear.

Oven Baked:

• Preheat the oven to 425°F and place the chicken in an oven-safe dish. Bake for 20 minutes.
• Change the oven to broil and allow to sizzle for 2 minutes, or until they get a caramelized top. Watch closely!
• Rest the chicken for 3-4 minutes before cutting against the grain.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Storage: If you have leftover marinade that has not touched raw chicken, store it in an airtight container in the refrigerator for up to 5 days. Cooked marinated chicken can be stored in the refrigerator for 3-4 days.

Freezing: You can freeze chicken directly in the marinade, which actually enhances flavor. Place raw chicken and marinade in a freezer-safe bag, remove excess air and seal tightly, freeze for up to 3 months.

When ready to use, thaw overnight in the refrigerator. The chicken will continue marinating as it thaws.

Nutrition

Calories: 276kcal | Carbohydrates: 28g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 0.2mg | Sodium: 2790mg | Potassium: 155mg | Fiber: 1g | Sugar: 24g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

The post Asian Chicken Marinade appeared first on My Sauce Recipes.

This chipotle chicken marinade delivers bold, smoky heat balanced with citrus, honey and warm spices for perfectly juicy chicken every time. Whether you’re grilling, baking or cooking in a cast iron skillet, this spicy chipotle lime marinade infuses deep flavor in just a few hours.

Gather This

This chipotle chicken marinade ingredient list might look lengthy, but you probably have a lot in your spice cabinet or pantry already. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Chipotle peppers in adobo sauce – Chipotle peppers are smoked and dried jalapeños that are rehydrated and canned in a tangy, slightly sweet tomato-based sauce called adobo. They bring smoky depth and moderate heat, making them ideal for marinades and grilled meats. The can is able to be found in the Hispanic foods section at your grocery store.
• Chicken thighs – Boneless, skinless chicken thighs are ideal, as they are the most flavorful cut of chicken. You could also use chicken quarters (bone-in), chicken drumsticks or chicken breasts.

How to Marinate Chicken for Maximum Flavor

In order to marinate your chicken, you first have to make the chipotle chicken marinade.

1. Make the marinade. In a large food processor, combine the peppers, garlic, zest and juice of limes, water, vegetable oil, orange juice, honey, apple cider vinegar, Worcestershire sauce, paprika, cumin, oregano, salt and black pepper. Pulse on high until the mixture is emulsified.
2. Prepare chicken. Place the chicken into a shallow dish and pierce it several times with a fork. This allows the marinade to penetrate more deeply into the meat.
3. Marinate. Pour the marinade over the chicken. Cover and chill for 4-6 hours. Avoid marinating longer than 12 hours, because the acidity starts to change the texture of the chicken.

How to Cook Chipotle Chicken (Step-by-Step)

After marinating, follow these simple steps to cook your chicken.

1. Prep oven and chicken. When ready to cook, preheat the oven to 350°F. Remove the chicken from the marinade and discard excess liquid.
2. Sear chicken. Heat cast iron skillet over medium high heat, adding vegetable oil. Sear the chicken on each side for 4-5 minutes, or until browned.
3. Move to oven. Transfer the pan to the hot oven until the internal temperature reaches 165°F using a digital thermometer.

What to Serve with Chipotle Chicken

This chipotle chicken marinade adds so much flavor, and that flavor is paired nicely with just about anything you can think up. I personally like to pair mine with refried beans, Mexican street corn or spanish rice.

Once you’ve figured out your sides, I like to top my chicken with either pico de gallo, crema mexicana or a homemade ranchero sauce. Whether you add your chicken to a burrito bowl, turn it into tacos or serve it how it is, it’s sure to be delicious.

Frequently Asked Questions

More Chicken Sauces and Marinades

Chicken doesn’t have to be boring! With these sauces and marinades, they are anything but.

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5 from 5 votes

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No ratings yet

Chilis Honey Mustard Sauce

5 from 15 votes

Asian Chicken Marinade

No ratings yet

Print

Chipotle Chicken Marinade Recipe

This smoky chipotle chicken marinade makes juicy, flavorful chicken every time. Perfect for grilling or baking with bold chipotle flavor.

Course Sauce

Cuisine Mexican

Keyword chipotle chicken marinade

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Marinating Time 5 hours hours

Total Time 5 hours hours 25 minutes minutes

Servings 4

Calories 407kcal

Equipment

• food processor

Ingredients

• ¾ cup chipotle peppers in adobo sauce
• 4 cloves garlic peeled and coarsely chopped
• 2 fresh limes zested and juiced
• ½ cup water
• ¼ cup vegetable oil
• ¼ cup orange juice
• 3 tablespoons honey
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons smoked paprika
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon coarse kosher salt
• ½ teaspoon ground black pepper
• 1.25 pounds boneless skinless chicken thighs , about 5 medium filets
• Vegetable oil for cookin

Instructions

• In a large food processor, combine the ¾ cup chipotle peppers in adobo sauce, 4 cloves garlic, zest and juice of 2 fresh limes, ½ cup water, ¼ cup vegetable oil, ¼ cup orange juice, 3 tablespoons honey, 2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce, 2 teaspoons smoked paprika, 2 teaspoons ground cumin, 2 teaspoons dried oregano, 1 teaspoon coarse kosher salt and ½ teaspoon ground black pepper. Pulse on high until the mixture is emulsified.
• Place the 1.25 pounds boneless skinless chicken thighs into a shallow dish and pierce it several times with a fork. Pour the marinade over the chicken. Cover and chill for 4-6 hours.
• When ready to cook, preheat the oven to 350°F (if using stovetop instructions). Remove the chicken from the marinade and discard excess liquid.
• To Make in A Grill Pan or Cast Iron (or other oven safe pan)- Heat over medium high heat, adding 1-2 teaspoons vegetable oil. Sear the chicken on each side for 4-5 minutes, or until browned. Transfer the pan to the hot oven for 10-12 minutes or until the internal temperature reaches 165°F using a digital thermometer.
• Remove and allow to rest for 5 minutes before slicing.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings!

Notes

Storage: Store cooked chipotle chicken in an airtight container in the refrigerator for up to 4 days. Allow it to cool completely before sealing to prevent excess condensation.

Freezing cooked chicken: Freeze cooked and sliced chicken in freezer-safe bags for up to 3 months. Thaw overnight in the refrigerator and reheat gently to maintain moisture.

Freezing in marinade: You can freeze raw chicken directly in the marinade for up to 3 months. As it thaws, it will marinate simultaneously, enhancing flavor.

Nutrition

Calories: 407kcal | Carbohydrates: 29g | Protein: 33g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 2g | Cholesterol: 85mg | Sodium: 721mg | Potassium: 717mg | Fiber: 6g | Sugar: 18g | Vitamin A: 577IU | Vitamin C: 19mg | Calcium: 64mg | Iron: 4mg

The post Chipotle Chicken Marinade appeared first on My Sauce Recipes.

Worcestershire sauce is the secret ingredient that adds depth, tang and umami to everything from burgers to Bloody Marys. This easy homemade Worcestershire sauce recipe comes together in just 10 minutes and tastes even better than store-bought.

What is Worcestershire Sauce?

Worcestershire sauce is a widely used condiment with a distinctive and complex flavor profile. This thin sauce is known for its ability to add depth, umami richness, and a savory kick to a variety of dishes. Its origins trace back to Worcester, England, where it was first created.

Although the exact recipe is a closely guarded secret, Worcestershire sauce typically contains ingredients such as anchovies, vinegar (often malt vinegar), molasses, tamarind, garlic, onions, salt, sugar, and a blend of spices and seasonings. These components are carefully fermented, aged, and then strained to create the flavorful sauce used in many global cuisines.

The sauce’s popularity stems from its ability to balance sweet, sour, savory, and spicy elements, making it a versatile ingredient. This popular sauce adds a distinctive and robust flavor that elevates the overall taste of many dishes.

Use it as a marinade, a seasoning in sauces, or a flavor enhancer in cocktails and soups.

What You’ll Need

You only need a handful of pantry ingredients to make this homemade Worcestershire sauce. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Tamarind paste or liquid aminos– These are both naturally gluten-free, and tamarind is used in the original, but soy sauce can be used.

Ways to Use It

One of the funniest memes I’ve ever seen was a picture of a Worcestershire bottle and someone saying they only buy one every decade. Well, foodie friends, I use mine a lot and probably buy a bottle once per month!

1. Marinades: Combine Worcestershire sauce with other ingredients like olive oil, garlic, herbs, and spices to create flavorful marinades for meats, chicken, seafood, or tofu. It is also acidic, so it digs deep into fibers and helps to tenderize.
2. Steak Sauce: Drizzle Worcestershire sauce over cooked steaks or mix it with melted butter for a classic steak sauce. Or even top it was a Red Wine Mushroom Sauce that is amped with Worcestershire.
3. Bloody Mary: Add a dash or two to your Bloody Marys for an extra layer of umami flavor and richness.
4. Caesar Salad Dressing: Incorporate Worcestershire sauce into your Caesar salad dressing recipe to enhance the depth of flavor. Some even use it instead of anchovies.
5. Barbecue Sauce: Use it as an ingredient in homemade barbecue sauces to give them a tangy and savory kick.
6. Soups and Stews: Add a few dashes to soups and stews, such as beef stew or chili recipes, for a deeper, richer flavor in a flash.
7. Burgers: Mix Worcestershire sauce into your ground meat when making burgers for added juiciness and flavor.
8. Glazes: Create glazes for baked or grilled meats, such as ham or chicken, by combining Worcestershire sauce with other ingredients like honey, brown sugar, or Dijon mustard.
9. Seafood: Use Worcestershire sauce as a dipping sauce for seafood, such as oysters or shrimp cocktail.
10. Beef Jerky: Include Worcestershire sauce in your homemade beef jerky marinade for a unique flavor profile.

How to Make Worcestershire Sauce (Step-by-Step)

Once you make your own, you’ll never go back to buying it in the grocery store!

1. Combine ingredients. Combine the vinegar, water, tamarind (or liquid aminos), brown sugar, ground mustard, onion powder, garlic powder, salt and hot sauce in a small saucepan. Bring to a low simmer.
2. Simmer on low and whisk for 5 minutes.
3. Cool and use immediately or store.

Recipes that Use Worcestershire Sauce

There are many recipes that use Worcestershire sauce across our sites; here are a few, but click the link above for a full list. 

We love to use Worcestershire sauce to boost the flavor in crab cake egg rolls, Skyline chili, and sloppy Joe sliders. It’s also a great addition to homemade turkey injection seasoning, skirt steak marinade, meatloaf glaze and remoulade sauce. 

Your Questions, Answered

Print

Homemade Worcestershire Sauce Recipe

Make your own homemade Worcestershire Sauce with simple ingredients so that you can have the popular sauce handy all the time!

Course Sauce

Cuisine American

Keyword homemade worcestershire sauce

Cook Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12

Calories 8kcal

Ingredients

• 1/2 cup white vinegar
• 1/4 cup water
• 3 tablespoons tamarind or liquid aminos
• 1 tablespoon dark brown sugar
• 1 teaspoon ground mustard
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon coarse kosher salt
• 1-3 dabs hot sauce

Instructions

• Combine the vinegar, water, tamarind (or liquid aminos), brown sugar, ground mustard, onion powder, garlic powder, salt and hot sauce in a small saucepan. Bring to a low simmer.
• Simmer on low and whisk for 5 minutes.
• Cool and use or immediately.
• If you’ve tried this recipe, come back and let us know how you liked it in the comments or star ratings.

Video

Notes

Storage: While the jury is out on whether it’s necessary to refrigerate Worcestershire sauce, it will most definitely last far longer in the fridge in an airtight container or mason jar — up to a couple of years. 

Freezing: You can freeze Worcestershire sauce, but since it keeps well in the refrigerator, there’s little need to do so.

Nutrition

Calories: 8kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.04g | Sodium: 100mg | Potassium: 8mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 0.2IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.05mg

Other Savory Sauces

There’s no meal that a good sauce can’t upgrade! Here are a few of our favorite savory sauces that we know you’ll love.

Ranchero Sauce

5 from 10 votes

Homemade Tzatziki Sauce Recipe

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Beer BBQ Sauce

4.80 from 5 votes

Brown Butter Sage Sauce

5 from 5 votes

The post Homemade Worcestershire Sauce appeared first on My Sauce Recipes.

This quick Pad Thai sauce delivers the classic sweet-savory-tangy profile with pantry staples- no tamarind required. Blend it silky for tossing with noodles, drizzling as a pad thai dressing, or using as an ultra-flavorful dipping sauce.

Gather These Items

All of these simple ingredients are easy to keep stocked in your kitchen so you can whip up this quick sauce any time! A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Fish Sauce – This condiment is a staple in Asian cuisine and packs a punch of umami flavor. 

How to Make Pad Thai Sauce (Step-by-Step)

You are going to love how easy it is to make this flavorful sauce.

1. Combine ingredients. Combine the broth, brown sugar, rice wine vinegar, fish sauce, peanut butter, soy sauce and lime juice in a small food processor.
2. Blend. Blend until smooth.
3. Enjoy. Use as a dipping sauce, on salad or toss in your favorite stir fry.

Test Kitchen Tips

I’ve tested this pas thai sauce recipe to be able to bring you tips and tricks for the best sauce possible.

• Sauce tastes bolder on its own than on noodles- aim slightly punchy in the bowl.
• Warm the peanut butter 10-15 seconds in the microwave for faster emulsifying.
• For restaurant-style cling, reserve some starchy noodle water to loosen and gloss after tossing.

Perfect Pairings

In our house, there are few savory foods we won’t put pad Thai sauce on! I love to serve it as a dipping sauce for veggies like broccoli and broccolini or for vegetable spring rolls, crab rangoons, or dumplings. 

It’s also a great addition to any stir-fry (we love a good shrimp stir-fry) or coconut soup — or enjoy it drizzled over Thai chicken pizza. You can also use it to liven up nearly any protein from grilled shrimp and salmon to baked chicken, tofu, and pork. 

Quick Q&A

More Asian-Inspired Sauces

A good sauce is a great way to elevate almost any dish. Here are a few of our favorite Asian Inspired Sauces that we know you’ll love.

Egg Roll Dipping Sauce

4.50 from 12 votes

Chinese Chili Oil

5 from 6 votes

Pot Sticker Sauce

4.89 from 9 votes

Ginger Sauce Recipe

5 from 8 votes

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Pad Thai Sauce Recipe

Pad Thai Sauce has layers of flavor from sweet brown sugar, umami-laden soy sauce and fish sauce, acidic vinegar, and creamy peanut butter!

Course Sauce

Cuisine Asian

Keyword pad thai sauce

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Calories 809kcal

Equipment

• small food processor

Ingredients

• 1/2 cup low sodium chicken broth
• 1/4 cup light brown sugar packed
• 1/3 cup rice wine vinegar
• 1/3 cup fish sauce
• 1/3 cup creamy peanut butter
• 2 tablespoons low sodium soy sauce
• 2 tablespoons fresh lime juice

Instructions

• Combine the 1/2 cup low sodium chicken broth, 1/4 cup light brown sugar, 1/3 cup rice wine vinegar, 1/3 cup fish sauce, p1/3 cup creamy peanut butter, 2 tablespoons low sodium soy sauce and 2 tablespoons fresh lime juice in a small food processor. Blend until smooth.
• Use as a dipping sauce, on salad or toss in your favorite stir fry.
• If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

This sauce can be whisked, but it might have little bits of peanut butter. If you are putting it into a hot stir fry, this will melt easily. if are using it for a dressing or dipping sauce, I highly recommend blending it to make it smooth.

Storage: Place the sauce in an airtight container or tightly sealed jar and refrigerate for up to 1 week. 

Freezing: Place the sauce in a freezer-safe container, silicone ice cube tray, or a resealable freezer bag and freeze for up to 3 months. 

Nutrition

Calories: 809kcal | Carbohydrates: 82g | Protein: 29g | Fat: 45g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 22g | Sodium: 7645mg | Potassium: 1032mg | Fiber: 4g | Sugar: 66g | Vitamin A: 24IU | Vitamin C: 9mg | Calcium: 145mg | Iron: 3mg

The post Pad Thai Sauce appeared first on My Sauce Recipes.

This fajita marinade blends fresh lime juice, neutral oil, and bold homemade fajita seasoning for juicy, tender chicken and sizzling vegetables. Use it for chicken fajitas, then pile everything into warm tortillas with your favorite toppings.

Why This Marinade Works

A fajita marinade that is full of flavor, easy to make and tenderizes the meat- what’s not to love!

• Acid + fat + spices: the lime juice tenderizes, the oil carries flavor and the spices penetrate.
• Flexible timing: 1–12 hours marinade window is flexible for both weeknights and meal prep.
• Multiple cooking methods: Grill or skillet method instructions included; perfect for chicken fajitas.

Gather This

Fajitas marinade ingredients are simple and easy to find! A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Fajita seasoning – Making your own spice mix at home will save money, but also allow you to control the ingredients, making as much or as little as you like.

How to Make Fajita Marinade (Step-by-Step)

You are going to love how easy it is to marinate meat for fajitas at home.

1. Make marinade. In a medium bowl, whisk together the fajita seasoning, lime juice and vegetable oil. Set aside.
2. Tenderize and marinate chicken. Using a meat tenderizer, pound into uniform thickness, approximately 1/2 inch. Add the chicken to the marinade. Cover and chill.
3. Prepare grill. Heat the grill to medium-high heat, clean and oil the grates.
4. Cook chicken. Remove the chicken from the marinade, discarding the leftover marinade, and add the chicken to indirect heat on the grill. Cooking time will vary based on thickness of chicken. Internal temperature should be 165°F. Continue to flip until it reaches the desired temperature. Remove and allow to rest before slicing.
5. Slice chicken against the grain into thin strips. Set aside.
6. If preparing the vegetables indoors, heat a large skillet over medium heat and add the vegetable oil. Add the cut bell peppers and onion. Cook until vegetables are soft. Toss with the fajita seasoning and spritz with fresh lime wedges.
7. If preparing the vegetables on the grill, use a grill basket. Toss the vegetables in the vegetable oil and then add to the basket. Toss every few minutes to get evenly cooked until soft, but still snappy. Remove and toss in the fajita seasoning and fresh lime.
8. Add to tortillas with toppings. Top each tortilla with a few slices of chicken, vegetables and top with your favorite fajitas toppings.

Pro Tips

Follow these tips and tricks for the perfect fajitas every time.

• Lime at the end brightens without over-“cooking” the protein.
• Uniform thickness = even cook and juicier slices.
• Don’t reuse marinade that touched raw chicken; discard or boil 3–5 minutes to use as a sauce.
• Rest meat before slicing; retains juices.

Frequently Asked Questions

More Marinades and Sauces for Chicken

We love homemade sauces here, and these sauces for chicken are some of our favorites.

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Fajita Marinade Recipe

Whip up the best fajita marinade with lime, oil and fajita seasoning. Juicy grilled chicken, sizzling peppers & onions, and assembly tips.

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Marinating Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 4

Calories 522kcal

Ingredients

For the Fajita Chicken:

• 3 tablespoons homemade fajita seasoning divided
• 1/4 cup fresh lime juice
• 1/4 cup vegetable oil
• 3-4 boneless skinless chicken breasts

For the Fajita Vegetables:

• 1 tablespoon vegetable oil
• 2 bell peppers cut into thin slices
• 1 sweet onion cut into thin slices
• 1 teaspoon homemade fajita seasoning
• 1 fresh lime cut into wedges for spritzing

Assembling the Fajitas:

• 10-12 flour tortillas

Instructions

For the Grilled Fajita Chicken:

• In a medium bowl, whisk together the fajita seasoning, lime juice and vegetable oil. Set aside.
• Using a meat tenderizer, pound into uniform thickness, approximately 1/2 inch. Add the chicken to the marinade. Cover and chill for 1-12 hours.
• Heat the grill to medium-high heat, clean and oil the grates.
• Remove the chicken from the marinade, discarding the leftover marinade, and add the chicken to indirect heat on the grill. Cook for 7-8 minutes on each side. Cooking time will vary based on thickness of chicken. Internal temperature should be 165°F. Continue to flip every 2-3 minutes until it reaches the desired temperature. Remove and allow to rest for 5 minutes before slicing.
• Slice chicken against the grain into thin strips. Set aside.

For the Fajita Vegetables:

• If preparing the vegetables indoors, heat a large skillet over medium heat and add the vegetable oil. Add the cut bell peppers and onion. Cook for 10-12 minutes, or until vegetables are soft. Toss with the fajita seasoning and spritz with fresh lime wedges.
• If preparing the vegetables on the grill, use a grill basket. Toss the vegetables in the vegetable oil and then add to the basket. Toss every 2-3 minutes to get evenly cooked until soft, but still snappy. Remove and toss in the fajita seasoning and fresh lime.
• Top each tortilla with a few slices of chicken, vegetables and top with your favorite fajitas toppings.
• If you’ve tried this recipe, come back and let us know how it was in the comment or star ratings.

Notes

Storage

• Marinade: mix up to 3 days ahead (refrigerated).
• Cooked chicken/veg: refrigerate 3–4 days; reheat gently in a skillet with a splash of water or lime.
• Freeze: marinate chicken in a freezer bag, freeze up to 2 months; thaw overnight, then cook.

Nutrition

Calories: 522kcal | Carbohydrates: 51g | Protein: 26g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 2g | Cholesterol: 54mg | Sodium: 814mg | Potassium: 666mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2083IU | Vitamin C: 91mg | Calcium: 142mg | Iron: 4mg

The post Chicken Fajita Marinade 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.

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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.

From the Sichuan Province of China, Szechuan sauce is a sweet and spicy combination of soy sauce, vinegar, sugar, garlic, and spiciness!

Gather This

You may already have most of these szechuan sauce ingredients in your pantry, which means you can easily whip this sauce up whenever you want! A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Low-Sodium Soy Sauce – Using a low-sodium sauce lets you better control the saltiness of the Szechuan sauce. If you prefer for it to be more salty, you can add more salt after combining the ingredients. Be sure to check the label if you’re trying to make your sauce gluten-free.
• Black Vinegar or Rice Vinegar – Either of these types of vinegar will balance the sauce with its acidity. Black vinegar adds another layer of umami flavor, but since it can be challenging to find sometimes, you can substitute rice vinegar instead.

What To Serve Szechuan Sauce With

While it is often used as a spicy stir-fry sauce, this Szechuan sauce can add a pop of flavor to tons of dishes. Use it as a dipping sauce for spring rolls, crab rangoons, Chinese dumplings, and even chicken nuggets. Or, spoon it over steamed veggies, shrimp, beef, chicken, or pork. 

You can also stir it into rice bowls, use it to jazz up cauliflower rice, or take sandwiches or pizza to the next level with it. And, don’t sleep on using it as a tasty marinade for proteins.

Common Questions About Szechuan Sauce

Other Savory Sauces

A simple sauce is a great way to elevate any meal. Here are a few of our favorites that you will love too.

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Blue Cheese Dressing

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Homemade Szechuan Sauce Recipe

From the Sichuan Province of China, Szechuan sauce is a sweet and spicy combination of soy sauce, vinegar, sugar, garlic, and spiciness!

Course Sauce

Cuisine Chinese

Keyword szechuan sauce

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 1 cup

Calories 221kcal

Ingredients

• 1/2 cup low sodium soy sauce
• 2 tablespoons black vinegar or rice vinegar
• 2 tablespoons brown sugar
• 1 clove garlic , minced or grated
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon sichuan peppercorns , optional and ground
• 1 tablespoon cornstarch
• 1/4 cup water

Instructions

• In a small saucepan, whisk together the 1/2 cup low sodium soy sauce, 2 tablespoons black vinegar or rice vinegar, 2 tablespoons brown sugar, minced or grated 1 clove garlic and 1 teaspoon crushed red pepper flakes. Heat over low heat until small bubbles form. If using 1 teaspoon sichuan peppercorns, add them now.
• In a small mixing bowl, whisk together the 1 tablespoon cornstarch and 1/4 cup water. Whisk into the hot sauce until fully combined and no lumps remain (except for the pepper flakes).
• Continue to heat for another 2-3 minutes or until the sauce starts to thicken and becomes glossy.
• Remove from the heat until ready to use or pulse in a blender to make smooth.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Storage: Store the sauce in an airtight container for up to 1 week in the refrigerator. Reheat it in the microwave or by stovetop.

Freezing: Place in a freezer-safe container or resealable freezer bag in the freezer for up to 3 months. Thaw in the fridge overnight or use the defrost function of the microwave. Reheat as you would leftovers.

Nutrition

Calories: 221kcal | Carbohydrates: 43g | Protein: 13g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 4635mg | Potassium: 591mg | Fiber: 3g | Sugar: 24g | Vitamin A: 617IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 3mg

The post Szechuan 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.

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Avocado Crema

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