50 Essential Sauces

Here are the essential sauce recipes every home cook needs! From classic Italian tomato sauce to creamy tahini and green chimichurri, this list works for nearly every occasion or taste.

Sauces

Need a great sauce to liven up your meal? When I started learning to cook, I realized the power of a sauce to turn something meh into something great. A two-minute tahini sauce can make a grain bowl feel restaurant-worthy, and a garlicky chimichurri turns a basic chicken into something fantastic.

After over a decade of recipe writing for this website and my cookbooks, I’ve rounded up a list of my top 50 essential sauces. This includes the best pasta sauce recipes, dipping sauces, marinades, and drizzles for salmon, chicken, tacos, and more. From light and creamy to rich buttery to tomato-based, there’s something for every type of meal!

50 Essential Sauces

Tips for Building a Sauce Repertoire (Without Overwhelm)

The secret to using these sauces is starting small! I like picking three or four that interest you most, and getting those into your regular rotation. Here’s how I think about it:

  • For pasta nights: Homemade Tomato Sauce, Pomodoro, and White Wine Sauce are my top hitters. Add Pesto Cream Sauce when you want something a little richer. For more ideas, browse my Pasta Sauce Recipes.
  • For fish and seafood: Lemon Butter Sauce, Tartar Sauce, Lemon Dill Sauce, and Chimichurri are the ones I use for most. See my collection of Salmon Sauce Recipes, which work well for any type of fish.
  • For bowls and vegetables: Tahini Sauce is my most used sauce; I also love Avocado Sauce and Cilantro Sauce.
  • For grilling season: Chimichurri and Honey Garlic Sauce are the ones I love the most.

How to Store Homemade Sauces

Most of these sauces store well in the fridge. Here are some general guidelines:

  • Tomato-based sauces (Tomato Sauce, Pomodoro, Arrabbiata): Refrigerate up to 5 days, freeze up to 3 months.
  • Cream-based sauces (Cream Sauce, Pesto Cream, Tomato Cream): Refrigerate up to 4 days; these do not freeze well.
  • Herb-based sauces (Pesto, Chimichurri, Pistou): Refrigerate up to 5 days; cover the surface with a thin layer of olive oil to prevent browning.
  • Mayo and sour cream-based sauces (Aioli, Remoulade, Tartar Sauce, Horseradish Sauce): Refrigerate up to 1 week; do not freeze.
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Homemade Tomato Sauce

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This homemade tomato sauce recipe has simple ingredients that make big flavor! Here’s how to make this Italian staple.

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 3 cups 1x
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • ¼ cup olive oil, divided
  • 1 medium red onion, diced
  • 3 garlic cloves, minced
  • 28 ounce can crushed tomatoes, San Marzano or best quality
  • 1 teaspoon oregano
  • 6 large basil leaves
  • 1 teaspoon granulated sugar
  • 1 teaspoon kosher salt

Instructions

  1. Heat 1 tablespoon olive oil over medium heat in a saucepan. Add the onion and garlic and cook gently for 5 minutes, until softened and fragrant. Add the tomatoes and remaining 3 tablespoons olive oil and bring to a simmer. Cover and simmer for 30 minutes, stirring often.
  2. Transfer to a blender and blend until smooth. Add the salt, sugar, oregano and basil and blend until combined. 
  3. Return to the saucepan and simmer partially covered until thickened to the desired consistency, 15 to 30 minutes. Taste and adjust salt as desired. (Variations: Stir in red pepper flakes, a splash of cream, grated Parmesan cheese, or a splash of balsamic vinegar if desired.)
  4. Serve 2 cups tomato sauce with 8 ounces pasta, and top with Parmesan cheese, Pecorino Romano cheese, and/or red pepper flakes. Sauce stores refrigerated for 5 days or frozen for 3 months.

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