The right sauce is a combination of many things-- bold flavor, pleasing texture, and vibrant color. The best of them, or at least the most essential, can also be used flexibly and creatively. Here are some of those sauces you’ll want to make in bulk, use throughout the week, and experiment with in the kitchen!
There are few sauces as truly versatile as pesto. You can put it on chicken, fish, pasta, potatoes, and so much more. This recipe yields a creamy version of the classic that you’ll always want to have around. Make it with fresh herbs for the best taste, then freeze anything left over and use it when you need a fast meal.
Chimichurri has the same vibrant green color as pesto, and its spicier kick makes it perfect for zesting up red meat. Don’t use a food processor for this one, otherwise, the blend will be too fine. You want those authentic chunks of garlic in each bite. The catch here is that it's best when it has had a couple of days to sit, so plan ahead!
This is the kind of sauce you'll want to keep tubs of because it can be used for so many things. Slather it on just about any meat and you have an instant winner! The version in this recipe is tomato-based with balsamic vinegar and plenty of spices...a traditional American sauce through and through.
Another red sauce that you’ll want to keep handy is marinara. It’s great on pasta, of course, but can also be an excellent topping for pork and chicken. Let’s not forget lasagna, either! While there are plenty of versions that vie for title of “Best Marinara,” you won’t go wrong with this classic here. It’s easy to make and seriously tasty.
This pepper sauce will be a little different for most, yet it’s a winner if you like some heat. Plus, it goes with so much. Scotch bonnet peppers are used alongside vinegar, cilantro, garlic, and lime juice. It’s hot, that’s for sure, but it’ll be something to get your friends and family talking.