What makes the whole plate
Homemade sauce recipes
A vinaigrette that wakes up a salad, ketchup with no additives, a lump-free béchamel: homemade sauces take just a few minutes and make all the difference.
- 12 recipes
- Most in 15 minutes or less
- No preservatives
Our homemade sauces
The sauces you'll never buy again once you've made them yourself.
The one we use most
Homemade Greek Vinaigrette
Olive oil, red wine vinegar, lemon, oregano, garlic and a touch of mustard: the Greek salad dressing you shake up in a jar, and it livens up grilled vegetables too.
See the recipeTips that make the difference
What separates a recipe that works from one that falls flat.
The vinaigrette rule
3 spoonfuls of oil for every 1 of vinegar or lemon juice, with the salt dissolved in the acid before you add the oil.
Lump-free béchamel
Pour the milk into the roux a little at a time, whisking constantly, then let it thicken over low heat.
Clean jars
Wash them in very hot water and let them dry: homemade sauces keep much longer.
Freeze in portions
Pesto and tomato sauce freeze well in ice cube trays: one cube is enough for a plate of pasta.
How long do they keep?
In the fridge, in a clean, tightly sealed jar.
| Sauce | Keeps for | Tip |
|---|---|---|
| Vinaigrette | 1 week | Shake the jar before serving |
| Homemade ketchup | 2 weeks | In a jar rinsed with boiling water, always served with a clean spoon |
| Pesto | 3 to 4 days | Topped with a thin layer of oil, or frozen in ice cube trays |
| Béchamel | 2 days | Press plastic wrap onto the surface to keep a skin from forming |
| Guacamole | 1 day | Plastic wrap on the surface and a squeeze of lemon: it browns in the air |
Which sauce goes with your dish?
Fish, grilled meats, vegetables, pasta: ask Breaky AI which sauce would work best, using what's already in your pantry.
“What's a quick sauce to serve with chicken skewers?”
All our homemade sauces
12 recipes, most loved first.
Diet:
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Your questions
How do I fix a sauce that's too thin?
Let it reduce over low heat, uncovered, or stir in a spoonful of cornstarch mixed with a little cold water. For a béchamel, a few more minutes of cooking is all it takes.
How do I fix a lumpy béchamel?
Blend it with an immersion blender or push it through a fine-mesh sieve: it turns smooth again. Next time, add the milk a little at a time while whisking.
Do homemade sauces keep for long?
Not as long as store-bought ones, since they have no preservatives: a week for a vinaigrette, a few days for pesto or béchamel (see the table above).