Recipes for Great Sauces

Do you pull out the steak sauce from the fridge every time you cook a steak? Or worse yet, the ketchup? We have a solution to sharpen your taste buds. A great recipe for a classic sauce for meat, chicken or fish is liquid gold in your recipe file. We provided the classic salad dressing recipes on your HOMEMADE SALAD DRESSING RECIPE page, now we are going to share some of the best savory classics with you.

Grilled or roasted beef, chicken, lamb simply accompanied by a complementary sauce will take that meal up to a new level. Seafood flavors will be enhanced by adding a finishing touch. Here are some recipes for great sauces to add to your recipe file. Be sure to share with your friends and family.


Red Wine Sauce for Beef – Cooking a tenderloin steak or roast? The perfect beef accompaniment will be this classic Red Wine Sauce. This rich savory favorite has been around forever in my life. See if your family or next dinner party agrees.

To prepare, start with melting 5 T butter in a medium saucepan over medium-low heat and add the chopped shallots. Sautee shallots until translucent. Increase heat to medium, add the beef broth, wine, thyme sprigs, pepper, salt and sugar, stirring constantly when adding then bring to a boil.  Cook mixture for 30 minutes to thicken the liquid. While waiting for the mixture to thicken, mix 3 tablespoons of butter left aside and whisk with the 2 T of all-purpose flour.  Reduce heat on the liquid in the pan to low and remove the thyme. Whisk the flour/butter mixture into the sauce and simmer until the sauce thickens. Serve over or on the side for your favorite beef steaks and roasts. Enjoy!


  • 8 tablespoons – unsalted butter softened, divided 5 tablespoons/3 tablespoons
  • ¾ cup – finely chopped shallots
  • 3 cups – beef broth
  • 1 ¼ cups – red wine (drinkable wine and not sweet wine)
  • 6 – fresh thyme sprigs
  • ¼ teaspoon – sea salt
  • 1/8 teaspoon – fresh ground black pepper
  • 2 tablespoons – all-purpose flour
  • 1 teaspoon – sugar



Chimichurri Sauce for Beef or Chicken – Chimichurri sauce recipes are plentiful. When you find your favorite, keep it in a safe place and never lose it. It is green gold when you dip your medium rare steak into it, or however you like your steak cooked. It is green gold when you use it as a marinade or baste for steak, or chicken. It is just a tasty delight. If you have never tried this South-American condiment, you are in for a treat.

Start with white wine vinegar in a medium bowl and add lime juice, salt, garlic, shallot and jalapeno. Mix and let sit to marry for 15 minutes. Stir in parsley, oregano and cilantro then whisk in oil. (a blender can be used to make a finer sauce.


  • ¼ cup – white wine vinegar (red wine vinegar and sherry wine vinegar can be substituted)
  • 1 teaspoon – sea salt or kosher salt
  • ¼ cup – fresh lime juice
  • 3 – large garlic cloves, minced
  • 1 – shallot, minced
  • ½ teaspoon –red jalapeno, finely chopped (or crushed red pepper flakes)
  • 2 cups – fresh cilantro, finely chopped
  • 1/3 cup – fresh oregano, finely chopped
  • 1 cup – fresh flat-leaf parsley, finely chopped
  • ¾ cup – your best extra-virgin olive oil


Horseradish Cream Sauce for Beef– This is by far the easiest recipe I make for sauces. Horseradish sauce is served in most restaurants with prime rib. It is equally as wonderful with a steak or a roast beef. Here is what you do…  Take full fat (or low fat if you must) sour cream. Mix in well drained fresh ground horseradish found at the deli counter of your supermarket and mix. Done.


  • Sour Cream
  • Silver Spring Fresh Ground Horseradish (found in your supermarket deli area – refrigerated section)


Sauce for Fish – The Best Sauce for grilled fish I ever ate was the Matecumbe Sauce that topped my grilled fish at “The Fish House Restaurant in Key Largo, FL.  I didn’t know the recipe but knew the ingredients since I ate it and tried to replicate it at home. I got very close. Here is my version and I hope you will like it.

In a medium saucepan over medium heat coat the bottom of the pan with olive oil. Add shallots (or garlic) and sauté until shallots are translucent being very careful not to burn. Add chopped tomatoes and simmer over medium heat for 10 minutes with a vented cover on the pan. To finish off add basil, lemon juice and capers. Serve over grilled fish of your choice compliment with lemon wedges. You can also blend ingredients and top fish being baked for the last 10 minute of bake time.

  • 2 – large very ripe fresh tomatoes chopped finely
  • 2 – medium buds of shallots, chopped finely (can substitute garlic)
  • 15 – fresh leaves of basil, chopped medium
  • 2 tablespoons – small capers, drained
  • ½ – fresh lemon juiced
  • ½ – lemon cut into wedges
  • Your best – Olive oil

Buffalo Sauce – There is no trick to buffalo sauce the recipe is right on the Frank’s Hot sauce bottle. You can trick people if you like but just buy a bottle of Frank’s Hot Sauce, mix ½ cup of Frank’s sauce with 1/3 cup melted butter and you can put on your chicken wings that you have grilled, fried or oven roasted.

We hope you up your game buy serving up your grilled or roasted favorites with some of the sauces featured here. If you liked them, please share with your friends or family. Maybe they will invite you to dinner.