The jar in the fridge that makes the rest of the week easier.
The jar in the fridge that makes the rest of the week easier. Homemade sauces cost a fraction of the bottled kind and let you decide how sweet they get, which is usually the problem with the shop versions.
Each one gives the ratio it is built on, so you can move it: more vinegar, less sugar, more heat.
A smooth, brick-red enchilada sauce made from toasted dried guajillo and ancho chiles, blended with garlic and onion and simmered in broth, with a quick chili-powder version for busy nights.
Five minutes, no cooking, and better after an hour in the fridge. The pickle brine is the part everyone leaves out.
Built in the pan the steak came out of, in the time the steak needs to rest. Ten minutes, five ingredients that matter.
Clear, glossy and sharp enough to cut through fried food. No ketchup, no food coloring, ready in eight minutes.
A thick Kansas City-style sauce built on tomato, molasses and smoked paprika. Twenty minutes on the stovetop and it keeps a month.