My Sauce Recipes

Lemon Caper Sauce

Beurre Blanc Sauce

Bearnaise Sauce

Easy Remoulade Sauce Recipe

This remoulade sauce is creamy, tangy and easy to make with mayo, Dijon, garlic, lemon and seasoning. Perfect for seafood, fries and more.

Course Sauce

Cuisine American

Keyword easy remoulade sauce

Prep Time 5

Total Time 5

Servings

Calories 151kcal

Ingredients

3/4 cup mayonnaise
1/4 cup Dijon mustard
1 clove garlic , grated
2 tablespoons fresh lemon juice
2 teaspoons prepared horseradish
1 teaspoon Old Bay seasoning or similar seafood seasoning
1 teaspoon Worcestershire sauce
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika

Instructions

In a medium mixing bowl, whisk together the 3/4 cup mayonnaise, 1/4 cup Dijon mustard, grated 1 clove garlic, 2 tablespoons fresh lemon juice, 2 teaspoons prepared horseradish, 1 teaspoon Old Bay seasoning, 1 teaspoon Worcestershire sauce, 1/2 teaspoon onion powder and 1/4 teaspoon smoked paprika .
Cover and chill for at least 30 minutes.
Stir again before using.
If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Storage: You can store the remoulade in an airtight container in the fridge for three to five days.

Make ahead: The remoulades flavor deepens when it’s refrigerated so it’s perfect for making ahead. Just mix the ingredients together and refrigerate until ready to use.

Freezing: Unfortunately, it does not maintain its temperature when thawed, so I do not recommend freezing it.

Nutrition

The post Easy Remoulade appeared first on My Sauce Recipes.

Sweet Coconut Sauce

Tayler — Wed, 27 May 2026 15:50:50 +0000

This sweet coconut sauce is creamy, buttery, sweet and full of coconut flavor with just the right amount of texture from shredded coconut. Serve it warm over pancakes, waffles, French toast, crepes, pound cake, ice cream, or fresh fruit and suddenly an everyday breakfast or dessert feels a little more special.

What Makes This Sweet Coconut Sauce Special

Ready in about 10 minutes. No candy thermometer, no complicated technique, and no long simmering time. Just whisk, warm, stir, and pour.
Works for breakfast and dessert. Spoon it over pancakes and waffles in the morning, then drizzle the leftovers over ice cream, pound cake, brownies, or fruit later.
Real coconut flavor and creamy texture. Coconut milk and shredded sweetened coconut give this sauce tropical flavor, while heavy cream and butter make it silky and rich.

Ingredients to Make Sweet Coconut Sauce

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

Heavy cream – Heavy cream gives this sweet coconut sauce its rich, silky texture. It helps create a sauce that feels more luxurious than a thin syrup and gives it enough body to coat pancakes, waffles, and desserts beautifully.
Light coconut milk – Coconut milk adds the coconut flavor while keeping the sauce from feeling overly heavy. Shake the can well before measuring because coconut milk can separate as it sits.
Cornstarch – Cornstarch thickens the sauce and gives it a more traditional syrup-like consistency. If you want a thinner, pourable coconut syrup, leave it out. If you want a thicker coconut dessert sauce, use it.
Sugar – This sweetens the sauce and helps create that glossy, syrupy finish. Regular granulated sugar works well here because it dissolves quickly into the warm cream and coconut milk.
Butter – Butter adds richness, shine, and a slightly caramel-like flavor. It makes the sauce taste more rounded and gives it that irresistible “what is in this?” quality.
Vanilla extract – Vanilla brings warmth and balances the coconut flavor. It also helps the sauce feel more like a sweet brunch or dessert topping instead of simply sweetened coconut milk.
Baking soda – This may seem like a surprising ingredient, but it helps the sauce foam slightly and gives it a lighter texture. Make sure to remove the pan from the heat before adding it, since the mixture can bubble up.
Shredded sweetened coconut – Shredded coconut adds texture and boosts the coconut flavor. If you prefer a smoother sauce, you can finely chop the coconut or strain the sauce before serving.

How to Make Sweet Coconut Sauce

You can have this sweet sauce ready as easy as 1, 2, 3!

Combine heavy cream, coconut milk and cornstarch. In a large saucepan over medium heat, whisk together the heavy cream and coconut milk with the cornstarch, if using.
Add sugar, butter and vanilla. When smooth, reduce the heat to low and whisk in the sugar, butter and vanilla extract. Continue to heat until sugar dissolves, approximately 5 minutes.
Add baking soda and coconut. Remove from the heat and stir in the baking soda and coconut. Use immediately.

Ways to Use Sweet Coconut Sauce

Sweet coconut sauce works especially well with tropical, chocolate, vanilla, caramel, and berry flavors. Pair it with pineapple, mango, banana, lime, chocolate cake, vanilla ice cream, or toasted nuts. Here are some specific ideas.

Pancakes
Waffles
French toast
Crepes
Ice cream

Pound cake
Angel food cake
Brownies
Bread pudding
Rice pudding

Cheesecake
Fresh fruit
Yogurt bowls
Oatmeal
Banana splits

Chef Tips

I’ve made this sweet coconut sauce in my test kitchen to be able to bring you the best tips and tricks.

Use a large saucepan. The baking soda can cause the sauce to bubble up, so give it plenty of room.
Whisk the cornstarch into cold or room-temperature liquid first. This helps prevent lumps before the sauce warms.
Do not boil the sauce aggressively. A gentle heat is all you need. Boiling can make dairy-based sauces separate or become grainy.
Adjust the thickness. Use cornstarch for a thicker sauce. Skip it for a thinner coconut syrup. If the sauce gets too thick after chilling, warm it gently and whisk in a splash of coconut milk or cream.
Serve it warm. This sauce is best when warm and pourable, especially over pancakes, waffles, and French toast.
Strain for a smoother sauce. The shredded coconut gives texture, but if you want a silky dessert sauce, strain it before serving.

Storage and Freezing

This sweet coconut sauce keeps well, so make a batch and enjoy it throughout the week! Whip up a batch in advance and store it in an airtight container until you’re ready to use it.

Storage: Keep leftovers in the fridge for up to a week. Just warm it up before serving to bring back that silky texture.

Freezing: This sauce isn’t the best candidate for freezing, but if you do, store it in a freezer-safe container and thaw it in the fridge before reheating.

Frequently Asked Questions

Can I use full-fat coconut milk?

Yes. Full-fat coconut milk will make the sauce richer and thicker. Light coconut milk keeps it a little lighter while still giving coconut flavor.

Why did my coconut sauce get thick in the fridge?

The butter, cream, coconut milk and cornstarch all firm up when chilled. Warm it slowly and whisk in a splash of liquid if needed.

Is this sauce served warm or cold?

It is best served warm, especially over pancakes, waffles, French toast, or ice cream. It can also be served room temperature over cakes and fruit.

Can I make this sauce smooth?

Yes. Strain the sauce through a fine mesh sieve to remove the shredded coconut, or blend it carefully with an immersion blender for a smoother texture.

More Sweet Sauces

Whether pouring over desserts or eating with a spoon, these dessert sauces are all winners.

Apple Cider Caramel Sauce

Blackberry Simple Syrup

Blueberry Sauce

Bourbon Sauce

5 from 9 votes

Sweet Coconut Sauce Recipe

This sweet coconut sauce is creamy, buttery and full of coconut flavor. Use it as syrup for pancakes, waffles, French toast and desserts.

Course Dessert, Sauce

Cuisine American

Keyword coconut dessert sauce, coconut milk sauce, coconut pancake sauce, coconut sauce, coconut syrup, coconut waffle sauce, creamy coconut sauce, homemade coconut sauce, sweet coconut sauce

Cook Time 10

Total Time 10

Servings cups

Calories 930kcal

Ingredients

½ cup heavy cream
½ cup light coconut milk
1 tablespoon cornstarch optional
1 cup sugar
1/4 cup butter
1 teaspoon vanilla extract
¼ teaspoon baking soda
¼ cup shredded sweetened coconut

Instructions

In a large saucepan over medium heat, whisk together the ½ cup heavy cream and ½ cup light coconut milk with the 1 tablespoon cornstarch, if using.
When smooth, reduce the heat to low and whisk in the 1 cup sugar, 1/4 cup butter and 1 teaspoon vanilla extract. Continue to heat until sugar dissolves, approximately 5 minutes.
Remove from the heat and stir in the ¼ teaspoon baking soda and ¼ cup shredded sweetened coconut. Use immediately.
If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

*Cornstarch is optional for a thicker, traditional maple syrup consistency. For a thinner syrup, omit this.

Storage: Keep leftovers in the fridge for up to a week. Just warm it up before serving to bring back that silky texture.

Freezing: This sauce isn’t the best candidate for freezing, but if you do, store it in a freezer-safe container and thaw it in the fridge before reheating.

Nutrition

The post Sweet Coconut Sauce appeared first on My Sauce Recipes.

Homemade Eel Sauce (Unagi Sauce)

Chef Jessica Anne Formicola — Wed, 20 May 2026 15:46:52 +0000

This eel sauce, also known as Unagi sauce) is exactly the kind of small recipe I love because it does not take much effort, but it makes food look and taste so much more intentional. It is sweet, savory, glossy, and the kind of finishing sauce that instantly makes sushi rolls, dumplings, and spring rolls even leftovers feel like they got a better plan.

Ingredients for Eel Sauce

You only need a few ingredients to whip up this savory sauce. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

Mirin – Mirin, a sweet rice wine that is similar to sake, balances the sauce with its acidity. If you want to skip the alcohol, use rice vinegar instead.
Soy sauce – This is the salty, savory backbone of the recipe, and the type you use will noticeably affect the final flavor. Dark mushroom soy will taste deeper and richer, while lighter soy sauces can keep the sauce a little cleaner and less intense.
Sugar – Sugar gives the sauce its sweetness and helps it reduce into that classic glossy finish.
Cornstarch – While this is not required, it can help you thicken the sauce faster and more predictably if you want a quicker result.

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

Making this unagi sauce couldn’t be easier! Just follow these simple steps.

Combine the soy sauce, sugar and mirin in a small saucepan. Bring to a simmer over low heat, whisking continuously until sugar has dissolved. Watch carefully, sugar has the tendency to burn or bubble over even at low heats. If it starts to build, remove from the heating element immediately.
Add cornstarch slurry. In a small bowl, whisk together the cornstarch with water and then whisk this into the eel sauce. Continue to whisk for 1-2 minutes.
Remove from heat. The sauce will thicken as it cools. It can also be placed in the fridge to speed up the process.

What to Serve with Eel Sauce

It should come as no surprise that eel sauce is a classic condiment to serve with eel! But, it is also a perfect pairing with sushi rolls, grilled fish, or a salmon poke bowl.

You can also drizzle it over fried rice, or mix it into a stir fry. And, if you’re looking for a way to dress up roasted veggies, it can do that, too!

Chef Tips

I’ve made this eel sauce in my test kitchen to e able to bring you the best tips and tricks.

Use low heat and watch closely – Sugar-based sauces can bubble over fast, even when the heat seems low.
Choose your soy sauce carefully – Dark or mushroom soy will make the sauce deeper and more intense, while lighter soy keeps the flavor more classic and balanced.
Let the sauce cool before judging thickness – It will continue to thicken as it cools, so do not overcompensate with cornstarch too early.

Storage and Freezing

Storage: You can store this sauce in the fridge for up to one week in an airtight container.

Freezing: Yes! Freeze this sauce for up to 3 months in a resealable plastic bag, freezer-safe container, or ice cube tray.

Commonly Asked Questions

What is eel sauce made of?

It’s made of a simple blend of mirin, soy sauce, and sugar. Some recipes may include a cornstarch slurry to more quickly thicken the sauce.

Is eel sauce just teriyaki sauce?

No, it is not quite the same as teriyaki sauce. Teriyaki sauce uses brown sugar instead of granulated sugar and eel sauce can have a slightly saltier flavor.

Is eel sauce fishy?

Actually, this sauce does not contain any fish, so it is not fishy.

More Asian-Inspired Homemade Sauces

Sauces can elevate just about any meal- especially when they’re homemade! Here are a few of our favorite Asian-inspired sauces.

Szechuan Sauce

Curry Sauce

5 from 9 votes

Egg Roll Dipping Sauce

4.50 from 12 votes

Ponzu Sauce

Homemade Eel Sauce (Unagi Sauce)

Homemade Eel Sauce is a delightfully rich, sweet sauce that’s the perfect accompaniment for sushi, dumplings, spring rolls, and proteins!

Course Sauce

Cuisine Asian

Keyword eel sauce, homemade eel sauce, Japanese eel sauce, sushi sauce, sweet soy sauce, unagi sauce, unagi tare

Cook Time 5

Total Time 5

Servings cups

Calories 329kcal

Ingredients

1/2 cup soy sauce*
1/2 cup sugar
1/2 cup mirin
1 tablespoons cornstarch optional

Instructions

Combine the 1/2 cup soy sauce*, 1/2 cup sugar and 1/2 cup mirin in a small saucepan. Bring to a simmer over low heat, whisking continuously until sugar has dissolved. Watch carefully, sugar has the tendency to burn or bubble over even at low heats. If it starts to build, remove from the heating element immediately.
In a small bowl, whisk together the 1 tablespoons cornstarch with 2 tablespoons of water and then whisk this into the eel sauce. Continue to whisk for 1-2 minutes.
Remove from heat. The sauce will thicken as it cools. It can also be placed in the fridge to speed up the process.
If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Any type of soy sauce can be used, but will heavily influence the flavor profile. I like using a dark mushrooms flavored soy or light soy sauce.

The cornstarch is optional and the sauce will thicken on its own if given enough time to simmer (about 15-20 minutes). I like using cornstarch to speed up the process, give it a glossy look and make sure I get the same degree of thickness every time.

Storage: You can store this sauce in the fridge for up to one week in an airtight container.

Freezing: Yes! Freeze this sauce for up to 3 months in a resealable plastic bag, freezer-safe container, or ice cube tray.

Nutrition

The post Homemade Eel Sauce (Unagi Sauce) appeared first on My Sauce Recipes.

Secret Burger Sauce

Chef Jessica Anne Formicola — Wed, 13 May 2026 18:13:06 +0000

This secret burger sauce takes a handful of very normal ingredients and turns them into something that makes dinner taste a lot more deliberate. It is creamy, tangy, sweet, a little smoky, and the kind of sauce that instantly makes burgers, fries, sandwiches, and wraps feel less homemade in the best possible way.

Why You’ll Love This Secret Burger Sauce

Use it on anything – Yes, it is great on burgers, but it also works as a dipping sauce, sandwich spread, wrap sauce, and fry sauce, which makes it worth keeping around.
Upgrade your burger – This sauce makes a basic burger taste like a burger someone actually thought about.
Uses basic ingredients – This recipe takes basic ingredients that most people have on hand already and turns them into an out-of-this-world condiment.

Ingredients for Secret Burger Sauce

A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

Mayonnaise – This is the rich, creamy base and what gives the sauce its smooth texture.
You can use store bought or try making your own mayonnaise.
Ketchup – Ketchup adds sweetness, acidity, and that classic burger-joint flavor note. Same here, use store bought or try making homemade ketchup.
Yellow mustard – Yellow mustard gives the sauce bite and keeps it from feeling too flat or sweet.
Sweet pickle relish – Relish gives little pops of texture and that familiar sweet-tangy “special sauce” flavor.
Dill pickle juice – Pickle juice sharpens the whole sauce and helps make it taste less heavy.
Worcestershire sauce – Impossible to pronounce, but delicious to add to this sauce. It adds depth and a subtle savory note.
White vinegar – This reinforces the tang of the sauce while also making the flavor brighter. You can swap for another type of vinegar if you’d like.
Seasonings – I use a blend of paprika, garlic powder, onion powder, ground black pepper and sugar to round out the flavors.

How to Make Secret Burger Sauce

Making this sauce is as easy as combining the ingredients and allowing them to chill!

Combine all ingredients. In a small mixing bowl, whisk together the mayonnaise, ketchup, yellow mustard, relish, pickle juice, Worcestershire sauce, white vinegar, paprika, garlic powder, onion powder, ground black pepper and sugar.
Chill. Cover and chill for at least 30 minutes to let flavors marry.

Ways to Use Secret Burger Sauce

As previously stated, this sauce can be used on so much more than just burgers! Here are some ideas.

Cheeseburgers
Smash burgers
Chicken sandwiches
Wraps
Deli sandwiches
Big mac tacos

Fries
Onion rings
Burger bowls
Grilled chicken
Hot dogs

Chef Tips

I’ve tested this secret burger sauce in my test kitchen several times to be able to bring you these tips and tricks!

Don’t skip the chill – This is one of the biggest flavor upgrades in the recipe. A short chill helps all the ingredients blend together instead of tasting separate and sharp.
Taste before serving on food – If you want it tangier, add a little more pickle juice. If you want it sweeter, add a tiny bit more sugar. Small adjustments go a long way here.
Use it as a spread, not just a drizzle – This sauce is thick enough to work really well on burger buns, sandwich bread, and wraps.
Don’t skip the Worcestershire – It’s only a teaspoon, but it gives the sauce more savory depth and makes it taste less one-dimensional.

Storage and Freezing

Storage: Store secret burger sauce in an airtight container in the refrigerator for up to 5 days. Stir before using if it has been sitting for a day or two.

Freezing: I would not recommend freezing it. Mayo-based sauces do not usually thaw back with the same texture.

FAQs

What is secret burger sauce made of?

Secret burger sauce is usually made with mayonnaise and a combination of ketchup, mustard, relish, pickle juice, vinegar, and spices. This version also uses Worcestershire sauce for more depth.

Is burger sauce the same as special sauce?

They are very similar. “Burger sauce” and “special sauce” are often used interchangeably for creamy, tangy burger condiments.

Why does burger sauce taste better after chilling?

The ingredients have time to settle and blend together, which makes the flavor smoother and more balanced.

What can I use secret burger sauce on besides burgers?

It is great on fries, chicken sandwiches, wraps, deli sandwiches, onion rings, and more.

More Savory Sauce Recipes

Whether you dip, slather or spoon, these sauce recipes are sure to be winners.

Asian Chicken Marinade

Au Jus Sauce (with or without drippings)

4.78 from 9 votes

Balsamic Reduction Sauce

Bang Bang Sauce

Secret Burger Sauce Recipe

This secret burger sauce is creamy, tangy, sweet and smoky. An easy homemade burger sauce for burgers, fries, sandwiches and more.

Course Condiment

Cuisine American

Keyword secret burger sauce

Prep Time 5

Chilling Time 30

Total Time 35

Servings cup

Calories 1140kcal

Ingredients

1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon yellow mustard
1 tablespoon sweet pickle relish
2 teaspoons dill pickle juice
1 teaspoon Worcestershire sauce
1 teaspoon white vinegar
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1 teaspoon sugar

Instructions

In a small mixing bowl, whisk together the 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon yellow mustard, 1 tablespoon sweet pickle relish, 2 teaspoons dill pickle juice, 1 teaspoon Worcestershire sauce, 1 teaspoon white vinegar, 1 teaspoon paprika , 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon ground black pepper ,1 teaspoon sugar.
Cover and chill for at least 30 minutes to let flavors marry.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Storage: Store secret burger sauce in an airtight container in the refrigerator for up to 5 days. Stir before using if it has been sitting for a day or two.

Freezing: I would not recommend freezing it. Mayo-based sauces do not usually thaw back with the same texture.

Nutrition

The post Secret Burger Sauce appeared first on My Sauce Recipes.

Blue Cheese Butter

Chef Jessica Anne Formicola — Wed, 06 May 2026 13:09:01 +0000

Blue cheese butter is one of those little kitchen tricks that makes dinner feel wildly more expensive than it actually is. It is rich, tangy, creamy, and just bold enough to make a steak blush.

A pat of this melty magic on top of grilled steak, roasted vegetables, burgers, or even warm bread turns an ordinary meal into a “wow, look at me” situation. The best part is that it takes just a few minutes to make and can be prepped ahead.

This compound butter is packed with creamy butter, sharp blue cheese, a little garlic, fresh herbs, and just enough lemon juice to brighten and honey to sweeten.

Why You’ll Love This Blue Cheese Butter

It is creamy, savory, tangy, and loaded with bold flavor.

Quick and easy to make.
Packed with rich, tangy flavor.
Perfect for steak, burgers, chicken, and vegetables.
Easy to customize with herbs or other spices.
Stores well in the fridge or freezer so you can make it in larger batches and defrost as needed.

What is Blue Cheese Butter?

Blue cheese butter is a compound butter, which is just a lovely culinary way of saying butter mixed with flavorful ingredients. In this case, it gets mashed together with crumbled blue cheese, garlic, herbs, and a little lemon juice for balance.

Once chilled, it can be sliced into rounds or scooped straight from the fridge. It melts over hot foods like a dream.

Ingredients for Blue Cheese Butter

You only need a handful of ingredients for this compound butter. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

Unsalted butter– Softened so it blends easily and lets you control the salt level.
Blue cheese crumbles – Use your favorite variety for the flavor profile you like best. There is the standard, usually just labeled “blue cheese”, but gorgonzola can be used for a creamier and milder flavor. For more funk, opt for stilton or roquefort.
Garlic – Fresh grated garlic adds depth and just the right savory bite.
Fresh chives – Brightens the butter and adds a fresh finish and color.
Lemon juice & zest – A little acidity balances the richness.
Honey- Balances the garlic, funky cheese and tang.
Black pepper & Kosher Salt – Gives it a subtle kick and the salt is only used if needed. Since blue cheese is salty, taste it to see if it is necessary.

How to Make Blue Cheese Butter

Making this easy compound butter couldn’t be quicker or more simple.

Combine butter and blue cheese. In a medium bowl, mash together the softened butter and blue cheese using a fork, blending, but leaving some texture.
Add remaining ingredients. Add the garlic, chives, lemon juice, lemon zest, honey, black pepper and salt. Taste before adding the salt- blue cheese is salty and varies from brand to brand.
Chill. Form into a log or a ramekin and cover. Chill for a minimum of 30 minutes before using to allow flavors to marry.
Serve over steak, chicken, fish or grilled veggies.

Chef Tips

I’ve tested this recipe over and over to be able to bring you the best recipe and these tips and tricks.

Use softened butter and room-temperature cheese – They blend more evenly and make the finished butter smoother.
Taste before adding the salt – This is one of the most important steps because blue cheese can vary a lot in saltiness.
Chill it before serving – A short chill gives the flavors time to settle and makes the butter easier to slice or scoop.
Form it into a log if you want clean rounds – A ramekin works well for serving, but a log is better if you want to slice medallions for steak.

How to Use Blue Cheese Butter

This flavored butter can be put onto just about anything you’d like! But here are a few options.

Steak
Burgers
Grilled chicken
Pork chops
Salmon

Roasted potatoes
Grilled asparagus
Mushrooms
Corn on the cob
Warm bread

Storage and Freezing

Storage: You can store in an airtight container or wrapped tightly in parchment paper for up to two weeks.

Freezing: Form the butter into the shape of a log and wrap it tightly with plastic wrap, parchment paper, or wax paper; then tightly wrap it with foil. Alternatively, you can spoon it into a freezer-safe container. Store for up to 6 months. Then, thaw overnight in the refrigerator before using.

More Savory Steak Sauces

If you love a homemade sauce as much as I do, you’ll love these ones!

Bearnaise Sauce

Blue Cheese Sauce

Cowboy Butter

Creamy Horseradish Sauce

Blue Cheese Butter Recipe

Blue cheese butter is rich, creamy and packed with blue cheese, garlic, lemon and pepper. A compound butter for steak, chicken or vegetables.

Course Condiment

Cuisine American

Keyword blue cheese butter, blue cheese compound butter, compound butter, easy blue cheese butter recipe, flavored butter for steak, homemade compound butter, steak butter

Prep Time 5

Chilling Time 30

Total Time 35

Servings

Calories 191kcal

Ingredients

1/2 cup unsalted butter , softened
3 to 4 ounces blue cheese , crumbled and room temperature
1 teaspoon fresh garlic , grated
1 teaspoon fresh chives , chopped
1 teaspoon lemon juice
1 teaspoon lemon zest
1 teaspoon honey
1/2 teaspoon ground black pepper
1/4 teaspoon coarse Kosher salt

Instructions

In a medium bowl, mash together the softened 1/2 cup unsalted butter and crumbled 3 to 4 ounces blue cheese using a fork, blending, but leaving some texture.
Add the grated 1 teaspoon fresh garlic, chopped 1 teaspoon fresh chives, 1 teaspoon lemon juice, , 1 teaspoon lemon zest, 1 teaspoon honey, 1/2 teaspoon ground black pepper and 1/4 teaspoon coarse Kosher salt. Taste before adding the salt- blue cheese is salty and varies from brand to brand.
Form into a log or a ramekin and cover. Chill for a minimum of 30 minutes before using to allow flavors to marry.
Serve over steak, chicken, fish or grilled veggies.
If you've tried this recipe come back and let us know how it was in the comments or star ratings.

Notes

Storage: You can store in an airtight container or wrapped tightly in parchment paper for up to two weeks.

Nutrition

The post Blue Cheese Butter appeared first on My Sauce Recipes.

Honey Walnut Cream Cheese

Chef Jessica Anne Formicola — Wed, 29 Apr 2026 10:37:43 +0000

This honey walnut cream cheese is exactly the kind of small recipe I love because it takes almost no effort, but it makes breakfast feel so much better. It is sweet, creamy, lightly spiced and just textured enough from the walnuts to feel like more than a basic flavored spread.

Why This Honey Walnut Cream Cheese Works

Not just for bagels – Of course a schmear of cream cheese is perfect on bagels, but it’s also great on toast, muffins, waffles and brunch boards.
Bagel shop flavor – Very similar to Panera’s honey walnut cream cheese, this spread turns your ordinary bagel into something that tastes like a bagel shop order.
Balance of flavors – The honey gives it sweetness, the walnuts add texture, the vanilla softens everything, and the cinnamon and nutmeg make it feel warmer and more rounded instead of just sugary.

Ingredients for Honey Walnut Cream Cheese

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

Cream cheese – Softened cream cheese gives you the smooth, rich base that makes this spread actually feel luxurious enough for a bagel or toast.
Honey – Honey is the main sweetener and gives the spread a softer, more floral sweetness than plain sugar would.
Vanilla extract – Vanilla rounds out the flavor and makes the whole spread taste more warm and finished.
Cinnamon and nutmeg – Cinnamon adds warmth and gives the spread that bakery-style flavor. Just a small amount of nutmeg makes the cinnamon feel fuller and more balanced.
Kosher salt – Adding salt to sweet recipes elevates all the sweeter flavors and keeps the spread from tasting flat.
Walnuts – Walnuts add the classic honey-walnut crunchy texture and a little savory nuttiness.

How to Make Honey Walnut Cream Cheese (Step-by-Step)

Making this flavored cream cheese is as easy as one, two, three!

Whip the cream cheese. In the bowl of a stand mixer fitted with the paddle attachment or a large food processor, whip the cream cheese until smooth.
Add remaining ingredients. Add the honey, vanilla, cinnamon, salt and nutmeg until fully mixed.
Fold in walnuts. By hand, fold in the chopped walnuts.
Chill before use. Transfer to a container with a lid and chill for 30-60 minutes before using.

Ways to Use Honey Walnut Cream Cheese

Whether you’re slathering, dipping or eating with a spoon, this cream cheese spread can be used in so many ways.

Bagels
English muffins
Toast
Waffles
Pancakes

Banana bread
Muffins
Stuffed french toast
Crepes
Brunch boards

Chef Tips

I’ve tested this recipe several times to be able to bring you not only a great recipe, but also tips and tricks for along the way.

Use softened cream cheese – If the cream cheese is too cold, it will not blend smoothly and you are more likely to end up with a lumpy spread. Fully softened cream cheese makes a big difference here.
Chill before serving – Right after blending, the mixture can feel a little soft. Giving it 30 to 60 minutes in the refrigerator helps it firm back up into that better bagel-spread texture.
Fold in the walnuts at the end – That preserves the contrast between creamy spread and crunchy nut pieces, which is a big part of what makes this recipe work.

Storage and Freezing

Storage: Store in an airtight container in the refrigerator for up to 5 days. Because it contains dairy, it should stay chilled until you are ready to use it.

Freezing: Freezing is not ideal for the best texture. Cream cheese spreads can sometimes become grainy or separate slightly after thawing, especially once mixed with other ingredients.

If you do freeze it, store it in an airtight freezer-safe container for up to 1 month and thaw it in the refrigerator. Stir well before serving. The flavor should still be fine, but the texture may be less smooth than fresh.

Frequently Asked Questions

Is this a copycat Panera honey walnut cream cheese?

Yes, this recipe is inspired by that style of spread, with a slightly more homemade flavor profile thanks to the cinnamon and small touch of nutmeg.

Can I make this smoother?

Yes, but I would still keep the walnuts folded in at the end rather than blending them completely smooth. The texture is part of what makes it so good.

What do you put honey walnut cream cheese on?

Bagels are the obvious answer, but it is also really good on toast, English muffins, waffles, muffins, and brunch boards.

More Sweet Sauces and Spreads

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

Strawberry Cream Cheese

Apple Cider Caramel Sauce

Blackberry Simple Syrup

Blueberry Sauce

Honey Walnut Cream Cheese Recipe

Honey walnut cream cheese is sweet, creamy and easy to make with honey, walnuts and cinnamon. A copycat spread perfect for bagels and toast.

Course Condiment

Cuisine American

Keyword bagel spread, breakfast spread, cream cheese spread, honey walnut cream cheese

Prep Time 5

Total Time 1 5

Servings

Calories 133kcal

Ingredients

8 ounces cream cheese softened
2 tablespoons honey
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon coarse kosher salt
1/8 teaspoon ground nutmeg
2 tablespoons walnuts finely chopped

Instructions

In the bowl of a stand mixer fitted with the paddle attachment or a large food processor, whip the 8 ounces cream cheese until smooth.
Add the 2 tablespoons honey, ½ teaspoon vanilla extract, ¼ teaspoon ground cinnamon ¼ teaspoon coarse kosher salt and 1/8 teaspoon ground nutmeg until fully mixed.
By hand, fold in the chopped 2 tablespoons walnuts.
Transfer to a container with a lid and chill for 30-60 minutes before using.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Storage: Store in an airtight container in the refrigerator for up to 5 days. Because it contains dairy, it should stay chilled until you are ready to use it.

Freezing: Freezing is not ideal for the best texture. Cream cheese spreads can sometimes become grainy or separate slightly after thawing, especially once mixed with other ingredients.

Nutrition

The post Honey Walnut Cream Cheese appeared first on My Sauce Recipes.

Strawberry Cream Cheese

Chef Jessica Anne Formicola — Wed, 22 Apr 2026 12:46:52 +0000

If you love strawberry cream cheese but want something that tastes fresher and more real than the tub from the store, this is the version I make. It uses actual strawberries, not just flavoring, so it has that bright fruit flavor that tastes homemade in the best possible way.

Why This Strawberry Cream Cheese is Better Than Store Bought

Real strawberry flavor – Instead of using artificial strawberry flavoring with lots of extra sweetener, this homemade version is made with fresh strawberries for a brighter flavor.
Texture control – When you make it at home, you can decide whether you want it smoother and more whipped or a little chunkier with visible bits of strawberry throughout.
Chef tested – I tested this recipe many times to ensure it wasn’t too watery- most recipes just throw in strawberries, but it wasn’t the same thick texture I enjoy in a cream cheese.

Ingredients Needed for Strawberry Cream Cheese

You only need three simple ingredients to make this flavored cream cheese. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

Fresh strawberries – Fresh strawberries are what make this recipe stand out. They give the cream cheese a bright, real berry flavor that feels much fresher than jam-based versions.
Sugar – The sugar helps pull moisture out of the strawberries and sweetens the final spread. It is doing more than just adding sweetness.
Cream cheese – Softened cream cheese gives you the smooth, rich base that makes this spread actually feel luxurious enough for a bagel or toast.

How to Make Strawberry Cream Cheese (Step-by-Step)

Making this flavored cream cheese is as easy as one, two, three!

Macerate strawberries. In a large mixing bowl, toss the strawberries with some of the sugar, allow to sit. Turn the mixture out onto a paper towel lined plate. Pat dry, as best as you can.
Combine strawberries, sugar and cream cheese. Transfer the dried strawberries, sugar and cream cheese to a large food processor. Blend until fairly smooth. Some smaller bits of strawberry will remain.
Chill before use. Transfer to a container with a lid, cover and chill before using to come back to a more spreadable consistency.

Ways to Use Strawberry Cream Cheese

Whether you’re slathering, dipping or eating with a spoon, this cream cheese spread can be used in so many ways.

Bagels
English muffins
Toast
Waffles
Crepes

Stuffed french toast
Tea sandwiches
Graham crackers
Fruit dip
Brunch boards

Chef Tips

I’ve tested this recipe several times to be able to bring you not only a great recipe, but also tips and tricks for along the way.

Use softened cream cheese – If the cream cheese is too cold, it will not blend smoothly and you are more likely to end up with a lumpy spread. Fully softened cream cheese makes a big difference here.
Chill before serving – Right after blending, the mixture can feel a little soft. Giving it 30 to 60 minutes in the refrigerator helps it firm back up into that better bagel-spread texture.
Blend to your preferred texture – If you like a smoother, pinker whipped spread, blend a little longer. If you want more visible strawberry bits, stop earlier.
Use while the strawberries are still fresh – This is best when the berry flavor is still bright. It is a small-batch recipe for a reason.

Storage and Freezing

Storage: Store in an airtight container in the refrigerator for up to 5 days. Because it contains dairy and fresh herbs, it should stay chilled until you are ready to use it.

Freezing: Freezing is not ideal for the best texture. Cream cheese spreads can sometimes become grainy or separate slightly after thawing, especially once mixed with other ingredients.

Frequently Asked Questions

Why does macerating and drying the strawberries matter?

Fresh strawberries are delicious, but they also carry a lot of water. If you just throw them straight into the cream cheese, the spread can get loose, watery, and less stable than you want. Tossing the berries with sugar first helps draw out some of that extra moisture. Then patting them dry before blending keeps the final strawberry cream cheese flavorful without thinning it out too much.

Why is my strawberry cream cheese runny?

The most common reason is excess moisture from the berries. Macerating the strawberries with sugar and patting them dry before blending helps keep the spread thicker and creamier.

Can I use frozen strawberries?

Fresh strawberries are the best choice for this recipe because frozen strawberries usually release even more liquid when thawed, which can make the spread too loose.

How long does homemade strawberry cream cheese last?

It is best within about 4 days in the refrigerator. Since it uses fresh fruit, it is better enjoyed sooner rather than later.

More Sweet Sauces and Spreads

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

Apple Cider Caramel Sauce

Blackberry Simple Syrup

Blueberry Sauce

Bourbon Sauce

5 from 9 votes

Strawberry Cream Cheese Recipe

This fresh strawberry cream cheese is sweet, creamy and made with real strawberries for a bright spread that’s perfect for bagels and toast.

Course Condiment

Cuisine American

Keyword bagel spread, breakfast spread, cream cheese spread, homemade strawberry cream cheese, strawberry cream cheese

Prep Time 5

Chilling Time 1

Total Time 1 5

Servings

Calories 122kcal

Ingredients

1 cup fresh strawberries hulled and quartered
3 tablespoons sugar divided
8 ounces cream cheese softened

Instructions

In a large mixing bowl, toss the hulled and quartered 1 cup fresh strawberries with 2 tablespoons of the sugar, allow to sit for 10-15 minutes. Turn the mixture out onto a paper towel lined plate. Pat dry, as best as you can.
Transfer the dried strawberries, remaining 1 tablespoon of sugar and softened 8 ounces cream cheese to a large food processor. Blend until fairly smooth. Some smaller bits of strawberry will remain.
Transfer to a container with a lid, cover and chill for 30-60 minutes before using to come back to a more spreadable consistency.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Storage: Store in an airtight container in the refrigerator for up to 5 days. Because it contains dairy and fresh herbs, it should stay chilled until you are ready to use it.

Freezing: Freezing is not ideal for the best texture. Cream cheese spreads can sometimes become grainy or separate slightly after thawing, especially once mixed with other ingredients.

Nutrition

The post Strawberry Cream Cheese appeared first on My Sauce Recipes.

Homemade Chinese Hot Mustard

Chef Jessica Anne Formicola — Wed, 15 Apr 2026 13:11:32 +0000

This homemade Chinese hot mustard is bold, sharp, and easy to make with just a few pantry ingredients. If you love the fiery dipping sauce served with egg rolls, dumplings, and takeout-style appetizers, this sauce comes together in minutes and is easy to adjust to your preferred heat level.

What is Chinese Hot Mustard

The first version of Chinese mustard is thought to have originated in China as early as 1046 BCE. At that time, the brown mustard seeds were simply ground into a pastier version of what we are more accustomed to seeing in jars and packets in the United States today.

Today, Chinese mustard is made with other ingredients as well. Vinegar, salt, and oil are mixed with the dry powder to bring out the flavor of the mustard and create its smooth consistency.

What You’ll Need

The ingredient list for this Chinese hot mustard is short. Plus, the ingredients can be found at most grocery stores. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

Dry Ground Mustard Powder – Dry ground mustard is the key to making this sauce spicy and any restaurant owner will tell you that Coleman’s is the brand to use! You can use Chinese mustard powder (if you can find it) or English mustard powder (though the latter may have slightly less of a bite due to the inclusion of white mustard seeds).

Fine sea salt
Water

Vegetable oil
Rice vinegar

Variations

You can make your own signature mustard with all sorts of tweaks to this basic recipe.

Vinegar – Instead of rice wine vinegar, use distilled white vinegar, white wine vinegar, or apple cider vinegar for a different flavor profile.
Oil – Use another neutral flavored oil like avocado or canola. Or, you can use an infused spicy oil to up the heat.
Sweetness – For a touch of sweet flavor to complement the spiciness, mix in a little bit of honey. Or, instead of honey, use your favorite alternative sweetener.
Garlic – Make a garlicky version by whisking in some garlic powder or minced garlic.
Ginger – Create a unique flavor by adding grated ginger to the mustard.
Five-Spice – Add a five-spice blend for a complex flavor profile.

What To Serve Chinese Hot Mustard With

Chinese hot mustard is a great dipping sauce for traditional egg rolls (or a German take on egg rolls), vegetable spring rolls, fried shrimp, dumplings, and crab rangoons. It can also add a spicy tangy flavor to any number of homemade versions of your favorite Chinese takeout.

You can also use it like any other mustard, slathered on slider sandwiches, griddle smash burgers, and bratwurst. Or you can serve it with appetizers like sausage balls or alongside cheese and meat flowers on a charcuterie board.

And in addition to all of those options, you can also use it to make a sauce. Mix it with soy sauce or duck sauce for a unique condiment for dipping or thin it out and add other spices for a different type of salad dressing.

How to Make Chinese Hot Mustard (Step-by-Step)

It couldn’t be easier to make this spicy mustard.

Whisk mustard and salt. Add the mustard and salt to a small bowl. Then, whisk the two ingredients together.
Add water and stir. After the mustard and salt are combined, pour in the water and stir.
Add vinegar and oil. Next, add the vinegar and the oil and whisk once again.
Allow to steep. When the ingredients are fully combined, use plastic wrap or aluminum foil to cover the bowl and set aside.
Whisk and serve. Once the mixture has had time to steep, uncover the bowl and whisk again. Serve immediately or refrigerate.

Common Questions About Chinese Hot Mustard

What is the Chinese hot mustard?

Chinese hot mustard is a blend of dry mustard powder, water, vinegar, oil, and salt. Its flavor is spicy because of the breakdown of the mustard once the water is added to it.

How spicy is Chinese hot mustard?

Chinese hot mustard has a spicy flavor that is often compared to horseradish or wasabi. If you haven’t tried it before, you’ll want to test the waters slowly before adding a huge dollop to your egg rolls or pork chops!

Does Chinese hot mustard have horseradish in it?

Chinese hot mustard may have a flavor that’s similar to horseradish, but it actually doesn’t have horseradish in it. Its heat comes purely from the dry mustard.

Other Savory Sauces

Sauces is the name of our game here- here are a few more popular dipping sauces.

Chilis Honey Mustard Sauce

5 from 15 votes

Chamoy Sauce

Honey Sriracha Sauce