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Sauce Recipes and Inspo to Take Your Meals Up a Notch

Eight sauces surrounded by fresh ingredients on a marble countertop
There are easy, affordable salsa recipes out there to appeal to everyone’s tastes.

There’s no simpler way to amp up the flavor in your favorite dishes and keep key ingredients from drying out than with a tasty sauce. Cooked or uncooked, savory or sweet — there’s a whole world of sauce recipes out there, many of which even make for great marinades. (The best part? They’re easy and affordable to make right at home!)

At your Food Town, we’re dedicated to stocking high-quality ingredients at budget-friendly prices so you can craft meals the whole family will love. We also love providing inspiration to keep mealtimes interesting. Here, we’ve pulled together sauce recipes and insights from around the globe for you to incorporate into your culinary repertoire. Read on, take note and then come shop what you need at your Food Town!

Aioli
The word “aioli” is pretty much synonymous with mayo, but this sauce offers more depth of flavor. Claimed by both French and Spanish cuisines, it’s often a simple mayonnaise with a generous addition of garlic or other herbs and spices. Some cooks like to kick up their aioli with dried chiles, paprika, ginger or shallots, but there are all sorts of options out there. Want to try your hand at this stellar sauce? You’ll love our Garlic Aioli recipe!
Uses: Aiolis are great with bread, veggies, fries, chicken and fish

Remoulade
Remoulade sauce is a classic spicy condiment from Louisiana, but its origins are in France. Traditional remoulade starts with a mayonnaise base that’s kicked up with Cajun seasoning, whole grain mustard, hot sauce and grated fresh horseradish. New Orleans and other parts of Louisiana often offer both a red remoulade, made with a ketchup base, and a white remoulade, which uses a mayonnaise base. (Red tends to be more popular.) If you’re ready to give remoulades a whirl, our Louisiana-Style Remoulade recipe is the perfect place to start!
Uses: Remoulades work well with fried or boiled seafood, fries, veggies, fried green tomatoes, po’ boys and other sandwiches

Horseradish Sauce
Horseradish sauce is a spicy white mixture with a creamy texture, and it’s comprised of horseradish root, sour cream and apple cider vinegar. Its peppery flavor makes it a favorite condiment for sandwiches, and it can also replace a wide range of other toppings.
Uses: Horseradish sauces are great with beef, in Bloody Marys, deviled eggs, sandwiches and potatoes au gratin

Chutney
Chutney is a spice-based sauce that serves as a flavorful topping for a range of dishes. While its origins are in India, chutney has its place in a variety of cuisines and is a great addition to both sweet and savory foods. Savory and spicy chutneys draw out complex flavors with vegetables, spices and herbs. Meanwhile, sweet chutney often contains a combination of fresh fruits.
Uses: Chutney works well with charcuterie boards, as a glaze for meat and poultry, mixed into dips, spread over hamburgers or on bruschetta

Yum Yum Sauce
Also referred to as Japanese steakhouse sauce, this creamy concoction consists of mayo, ketchup or tomato paste, vinegar, garlic, onion and paprika.
Uses: Yum yum sauce is great as a dip for vegetables or grilled seafood and meat, and goes well on hamburgers, fries, wontons and sushi

Chimichurri Sauce
Chimichurri is a zesty red or green sauce that doesn’t require cooking. It’s made by pulsing spices and garlic in a food processor while drizzling oil into the mixture. You’ll often find it topping grilled meats or as a table condiment for other dishes.
Uses: Chimichurris are great with roasted or grilled veggies, potatoes, fish, steak and eggs, or used as a dip for crusty bread

Pesto
Pesto is a green sauce comprised mainly of basil and olive oil. Other common ingredients include garlic, pine nuts and Parmesan cheese, though you are free to add your own additions. (Roasted red peppers and walnuts are both great options!)
Uses: Pestos make perfect accompaniments for pasta and roasted chicken, spread over crusty bread, veggies, pizza or sandwiches or served as a dip

Local Favorites: Salsa and Queso – Dipping Sauces Everyone Loves!
When most Americans talk of “salsa,” we are typically referring to a condiment filled with tomatoes, onions and peppers. In truth, though, salsa simply translates “sauce” and encompasses a wide variety of flavor profiles. It’s easy to vary ingredients and textures according to taste. The same is true for queso. Here are a few of our favorite takes on salsas and quesos.

Red salsa in a glass jar

Pico de Gallo
Pico de gallo is a fresh, uncooked salsa made with chopped tomatoes, onions, serrano or jalapeño peppers, cilantro, lime juice and salt. Known for its vibrant colors and fresh taste, it has very little liquid and is typically chunkier than salsa.
Uses: Pico de gallo is a tasty topping for tacos, quesadillas fajitas and other Mexican-inspired dishes

Salsa Taquera
Salsa taquera translates to “taco sauce” and is a popular accompaniment served at many Mexican taco stands or taquerias. Salsa taquera’s key ingredient is the chile de arbol, and ingredients are blended to create a smooth mixture that is often red in color.
Uses: Salsa taquera works well as a topping for tacos or fajitas

Salsa Roja
Salsa roja, or “red sauce,” is a general term that covers any blended salsa made with tomatoes. It can be made with raw or cooked ingredients, or a combination of both. It can be pureed until completely smooth or blended slightly for a chunky consistency. In other words, it’s easy to customize this sauce to appeal to your own preferences. If you’re interested in giving it a try, check out our recipe for Roasted Salsa here!
Uses: Salsa Roja works well as a topping for everything from Mexican food to eggs and burgers, and is often enjoyed as a dip for tortilla chips

Salsa Verde
Salsa verde, or “green sauce,” is made with raw or cooked tomatillos instead of tomatoes. These small green fruits are native to Mexico, and are less sweet (and more acidic) than their tomato counterparts. The end result is a salsa with a bright flavor.
Uses: Salsa verde is great when used as a condiment for Latin-inspired dishes, or as a table sauce

Salsa de Aguacate
Salsa de aguacate is a creamy green salsa made with tomatillos, peppers and avocado. The ingredients are pureed until smooth, creating a mixture that balances the peppers’ spicy element with the coolness of avocado.
Uses: Salsa de aguacate works well as a topping for tacos or grilled meats, or as dip for tortilla chips

bowl of queso with tomatoes and pepper sitting next to a basket of tortilla chips

Queso
You probably already know that queso translates to “cheese.” And if you live anywhere in or around Texas, you’re familiar with this creamy, gooey and sometimes spicy dip. We love queso’s sheer versatility. Whether you choose orange queso made with cheddar, or white queso made with American or Monterey Jack cheese, there are countless ingredient options you can use to make this Tex-Mex dip your own. You can get started with this Easy Queso Dip recipe from your Food Town!
Uses: Queso is great on tortilla chips, as a topping for tacos and fajitas, or eaten straight out of the bowl (no judgment here!)

At Food Town, we think it’s always good to be a little saucy when it comes to food! Whether you’re marinating with it, pouring it or using it as a dip, a good sauce can do a lot to improve a meal’s flavor and texture. 

Ready to give these sauce recipes a try? Stop by to see us and stock up on fresh ingredients! (And if you don’t feel like starting from scratch, don’t worry! Your Food Town offers all sorts of premade sauces that save you time while still packing big flavor.) We’ll see you soon, neighbor!

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