Sauce

This would also be delicious paired with chicken or shrimp. This recipe originally accompanied Sake-Marinated Sea Bass with Coconut-Curry Sauce.

The key to this recipe is cooking the bell peppers until they’re meltingly tender, at least 15 minutes.

Dark chocolate never goes out of fashion, but white chocolate was all the rage in the eighties. Foodies couldn't get enough, enjoying it in truffles, tarts and sumptuous ivory-colored mousses like this one.

Offer nuts, candy sprinkles and any other sundae toppings.

Some of the best sauces for grilled, broiled or sautéed steak are based on Sauce Espagnole, which can be made in quantity and keeps well. You can produce a satisfactory Sauce Espagnole by short-cutting the classic, lengthy method. However, if you have the time, the classic method (epi:recipeLink="101872"Classic Sauce Espagnole</epi:recipeLink>)yields a finer and more flavorful result.

This recipe originally accompanied <epirecipe:link id="15601">Fried Banana Ravioli with Vanilla Custard Sauce</epirecipe:link>.

This recipe is an accompaniment for Master Stock Chicken .

Great with veal or roast chicken.

This recipe was created to accompany Caramelized Banana Purses with White Chocolate Sauce. Can be prepared in 45 minutes or less.

Active time: 10 min Start to finish: 50 min

This is one of my all-time favorite sauces. It is excellent with grilled or roasted poultry or pork dishes. When I travel and cook at various events, I often include this on the menu. This recipe is a component of Tamarind Barbecued Duck with Smoky Plantain Crema .

Nice with grilled fish or chicken, this can also be served on toasted baguette slices as an appetizer.

This elegant dessert was inspired by Vienna's Spanische Windtorte, a giant meringue shell filled with cream and berries. The sauce is a colorful and delicious accompaniment; if there is some left over, use it on pancakes, waffles or ice cream.

Can be prepared in 45 minutes or less.

Active time: 5 min Start to finish: 5 min

Can be prepared in 45 minutes or less.

This thick, spicy sauce is typically used in Moroccan dishes. Use it as an accompaniment for Shrimp Phyllo Purses with Tomato Chermoula Sauce.