Quick and easy! You can make a fresh version of this classic condiment that tastes better than what you would buy in the store. Serve with your favorite fish.
Ketchup, steak sauce, lemon juice, hot pepper sauce, horseradish, and Worcestershire sauce come together to make a cocktail sauce with kick.
Mahi mahi fillets are encrusted with black and white sesame seeds, and pan seared. The sauce is rich and creamy, and flavored with soy, ginger, shallots, and shiso (a Japanese herb related to basil and mint).
The crunch of pine nuts and the tang of sun-dried tomatoes combine with chicken and pasta in a heavenly pesto cream sauce.
This rich lemon-caper sauce is very versatile, and can be used with a variety of light meats, poultry, and fish.
For this amazing sauce, you’ll need a bottle of prepared barbecue sauce, some Scotch whiskey, and a slew of spices: hot pepper sauce, cayenne, chili powder, crushed red pepper flakes, onion powder and more.
Baby bok choy, lightly cooked just until bright green, is the star of this Chinese side dish, which gets earthy sweetness from oyster sauce and portobello mushrooms.
Oysters breaded in panko and fried in vegetable oil are great for dipping in a homemade tartar sauce in this Japanese-influenced preparation.