Easy Homemade Sauces to Keep Stocked (Print Version)

Six fresh, flavorful homemade sauces to keep in the fridge or freezer for pasta, chicken, bowls, wraps, pizza, and quick dinners.

# Ingredients:

Marinara sauce

01 - 2 tablespoons olive oil
02 - 1 small yellow onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1 can (28 oz / 795 g) crushed tomatoes
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon fine salt, plus more to taste
07 - 1/4 teaspoon black pepper
08 - 1/4 teaspoon red pepper flakes, optional
09 - 1 teaspoon sugar, optional
10 - 1/4 cup (10 g) chopped fresh basil

Barbecue sauce

11 - 1 cup (240 g) ketchup
12 - 1/4 cup (60 ml) apple cider vinegar
13 - 1/4 cup (50 g) packed brown sugar
14 - 2 tablespoons molasses
15 - 1 tablespoon Worcestershire sauce
16 - 1 tablespoon Dijon mustard
17 - 1 teaspoon smoked paprika
18 - 1/2 teaspoon garlic powder
19 - 1/2 teaspoon onion powder
20 - 1/4 teaspoon cayenne pepper, optional
21 - 1/2 teaspoon black pepper

Alfredo sauce

22 - 1/2 cup (113 g) unsalted butter
23 - 2 garlic cloves, minced
24 - 1 cup (240 ml) heavy cream
25 - 2 cups (180 g) freshly grated Parmesan cheese
26 - 1/4 teaspoon black pepper
27 - Pinch of nutmeg, optional
28 - Salt to taste

Basil pesto

29 - 2 packed cups (50 g) fresh basil leaves
30 - 1/3 cup (35 g) pine nuts, walnuts, or cashews, lightly toasted
31 - 2 garlic cloves
32 - 1/2 cup (120 ml) extra-virgin olive oil
33 - 1/2 cup (45 g) grated Parmesan cheese
34 - 1 tablespoon lemon juice, optional
35 - Salt and black pepper to taste

Teriyaki sauce

36 - 3/4 cup (180 ml) low-sodium soy sauce
37 - 1/2 cup (120 ml) water
38 - 1/3 cup (65 g) packed brown sugar
39 - 2 tablespoons honey
40 - 1 tablespoon rice vinegar
41 - 1 tablespoon toasted sesame oil
42 - 2 garlic cloves, minced
43 - 1 teaspoon freshly grated ginger
44 - 2 tablespoons cornstarch
45 - 2 tablespoons cold water

Buffalo sauce

46 - 1/2 cup (120 ml) cayenne pepper hot sauce
47 - 1/2 cup (113 g) unsalted butter
48 - 1 tablespoon apple cider vinegar
49 - 1/2 teaspoon garlic powder
50 - 1/4 teaspoon paprika
51 - 1/4 teaspoon cayenne pepper, optional
52 - Salt to taste

# Instructions:

01 - Heat olive oil in a saucepan over medium heat. Cook the onion for about 5 minutes until soft, add garlic for 30 seconds, then stir in tomatoes, oregano, salt, pepper, red pepper flakes, and sugar. Simmer 20-30 minutes and stir in basil near the end.
02 - Whisk the ketchup, vinegar, brown sugar, molasses, Worcestershire sauce, mustard, smoked paprika, garlic powder, onion powder, cayenne, and black pepper in a saucepan. Simmer over low heat for 15-20 minutes, stirring often, until glossy and slightly thick.
03 - Melt butter in a skillet over medium-low heat. Add garlic for 30-60 seconds, pour in cream, and simmer gently for 3 minutes. Lower the heat, whisk in Parmesan a handful at a time, then season with pepper, nutmeg, and salt.
04 - Pulse basil, toasted nuts, and garlic in a food processor until finely chopped. Stream in olive oil while pulsing, then add Parmesan, lemon juice, salt, and pepper. Keep it slightly textured.
05 - Whisk soy sauce, water, brown sugar, honey, vinegar, sesame oil, garlic, and ginger in a saucepan. Bring to a simmer. Stir cornstarch with cold water, whisk it into the pan, and cook 1-2 minutes until shiny and thick.
06 - Melt butter over low heat. Whisk in hot sauce, vinegar, garlic powder, paprika, cayenne, and a pinch of salt if needed. Heat for 2-3 minutes without boiling, then jar while warm.
07 - Transfer sauces to clean jars or shallow containers. Cool quickly, cover, label, and refrigerate. Freeze portions you will not use within a few days.

# Notes:

01 - Makes about 6 jars of sauce, roughly 7 cups total depending on simmering.
02 - Nutrition is an average estimate per 2-tablespoon serving across all six sauces.
03 - Cream and butter sauces may firm up in the refrigerator. Rewarm gently and whisk before serving.

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