'sauce' on Serious Eats

The Best Fresh Tomato Sauce

The key to this amazingly rich-yet-fresh sauce made from perfect summertime tomatoes is that it's a blend of three different sauces: homemade oven-baked tomato paste is deeply sweet and rich; a classic tomato sauce provides bulk and flavor; and finally a splash of barely-cooked tomato purée guarantees the bright, fresh, fruity taste of vine-ripened tomatoes. Served on pasta, it's so flavorful you won't even need cheese on top. More

The Best Pesto

This pesto sauce, through rounds and rounds of testing, has been honed to the perfect ratio, ingredients, and method. And while a mortar and pestle is a bit of work, the superior sauce it produces compared to a food processor can't be argued. This is the true, best pesto. Using a food processor, this ratio of ingredients will still produce a great sauce. More

Korean Clam Sauce

This rich, complex clam sauce was inspired by linguine with clam sauce. Here it's infused with fried alliums, nori, and Korean flavors like gochujang chili paste. It was created to be served with smoked Korean rice cakes, but can also be served on pasta or rice. More

Grilled Chicken on a Stick with Alabama White Barbecue Sauce From 'Down South'

Mayonnaise probably isn't the first ingredient you think of when you hear the words "barbecue sauce." It might even be the last thing that crosses your mind (especially if you're not a coleslaw-on-pulled-pork kind of person). Yet the creamy condiment is, in fact, the main ingredient in Alabama white barbecue sauce, a tangy and sweet blanket for slowly grilled chicken. More

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