What Gourmet Sauces Can Elevate Simple Dishes?

When we set out to find easy sauces to make dinner a breeze, we turned to Chef John. His sauces are all about versatility—they work perfectly with roasts, grilled meats, seafood, chicken, pork, pasta, and more. There’s something for every dish, from classic and pan sauces to blender, BBQ, and pizza sauces. Don’t forget to check out Chef John’s recipe videos—they’re full of tips, techniques, and a bit of his secret magic!

Chef John’s Bearnaise Sauce

I love a good hollandaise and can’t live without mayo, but if I had to choose a favorite sauce, it would be béarnaise. This tarragon-filled, shallot-packed twist on hollandaise is incredible with steaks, roasts, and especially lean cuts of meat.

Time Breakdown:

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 8
• Yield: 1 cup

Ingredients

Reduction:

• 1 cup fresh tarragon leaves (chopped)
• ½ cup thinly sliced shallots
• 1 tsp whole black peppercorns
• ½ cup white wine vinegar
• ½ cup white wine
• ⅓ cup water

Compound Butter:

• ¼ cup chopped fresh tarragon
• 1 tsp drained capers
• 1 tbsp cold unsalted butter

Béarnaise Sauce:

• 2 large egg yolks
• 3 tbsp tarragon-vinegar reduction
• 8 tbsp cold unsalted butter
• 1 tbsp caper-tarragon compound butter
• Salt, cayenne pepper, and black pepper to taste

Directions

Step 1: Make the Reduction
In a saucepan, combine tarragon, shallots, and peppercorns. Add white wine vinegar, white wine, and water. Simmer on medium-high heat, then lower the heat to gently simmer until the liquid reduces to about 3 tablespoons (takes 20–30 minutes). Strain into a bowl, pressing to get all the flavor out of the herbs.

Step 2: Make the Compound Butter
Mash the tarragon and capers with a mortar and pestle until well combined. Add the cold butter and mash everything into a smooth paste. Wrap it in plastic and chill until firm.

Step 3: Make the Béarnaise Sauce
Place the egg yolks and 3 tablespoons of the reduction in a heatproof bowl. Add the cold butter cubes. Set the bowl over low to medium heat and whisk constantly (use a kitchen towel to steady the bowl). As the butter melts, keep whisking until the sauce thickens and turns a pale yellow (about 8–10 minutes).

Once thickened, reduce the heat to low, add chunks of the compound butter, and whisk until smooth. Remove from heat and season with salt, cayenne, and black pepper to taste.

Chef John’s Tomato Sauce

If you’re looking for the ultimate all-purpose tomato sauce, this is it! This red sauce is my go-to for making meat sauces, and honestly, it’s one of my most requested recipes. Fun fact: I always stir it with a wooden spoon—some say it’s bad luck if you don’t!

Time Breakdown:

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes
• Servings: 8

Ingredients

• ¼ cup olive oil
• 1 onion, finely diced
• 1 celery stalk, finely diced
• 1 pinch of salt
• 2 (28-ounce) cans whole peeled San Marzano tomatoes
• 4 cloves garlic, minced
• 2 tsp white sugar
• 1 tsp salt
• 1 tsp anchovy paste
• 1 tsp white wine vinegar
• ½ tsp dried Italian herbs
• 1 pinch red pepper flakes
• 1 tbsp tomato paste
• 2 tbsp chopped fresh parsley
• 1 cup water (add as needed)

Directions

Step 1: Start with the Veggies
Heat the olive oil in a large saucepan or Dutch oven over medium-low heat. Add the diced onion, celery, and a pinch of salt. Cook, stirring occasionally, until the onions are super soft—this takes about 15 minutes.

Step 2: Prep the Tomatoes
While the veggies are cooking, pour the canned tomatoes (with their juice) into a big bowl. Use your hands to crush them until they look like a chunky purée. Set aside.

Step 3: Build the Flavor
Add the minced garlic to the cooked veggies and stir for about a minute until it smells amazing. Then, mix in the sugar, salt, anchovy paste, vinegar, Italian herbs, and red pepper flakes. Turn the heat up to medium and stir for a minute or two, just until the liquid starts to cook off.

Step 4: Add the Tomato Goodness
Stir in the tomato paste and mix it well. Then, add your hand-crushed tomatoes and parsley. Bring the sauce to a boil, then lower the heat and let it simmer gently. Stir it every so often, and let it cook for about 1½ hours. If the sauce gets too thick, add a splash of water to keep it the right consistency.

Tarragon Walnut Brown Butter Sauce

Some people may never know the joy of fresh fish paired with a perfectly made brown butter sauce, and honestly, that’s heartbreaking. This tarragon walnut brown butter sauce is so simple and delicious, it deserves a place on everyone’s plate!

Time Breakdown:

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 4

Ingredients

• 3 tablespoons unsalted butter
• ¼ cup freshly squeezed lemon juice
• 1 tablespoon fresh tarragon, chopped
• 2 tablespoons walnuts, chopped
• Salt and freshly ground black pepper, to taste

Directions

Step 1: Brown the Butter
Melt the butter in a skillet over medium heat. Stir it occasionally and let it cook until it turns a light golden brown, smells nutty, and looks perfect. This should take about 6 to 10 minutes.

Step 2: Add the Walnuts
Toss the chopped walnuts into the butter and stir them around for about a minute, just until they’re fragrant and lightly toasted.

Step 3: Finish the Sauce
Pour in the lemon juice and immediately take the skillet off the heat. Stir in the fresh tarragon and season with a pinch of salt and some black pepper to taste.

Chef John’s Chimichurri Sauce

This chimichurri sauce is a game-changer! A favorite in Argentinian and Uruguayan cooking, it’s now popping up everywhere in the U.S., and for good reason. It’s herby, garlicky, tangy, and just a little spicy—perfect for grilled meats or even veggies.

Time Breakdown:

• Prep Time: 15 minutes
• Total Time: 15 minutes
• Servings: 4

Ingredients

• 1 bunch flat-leaf parsley, stems removed
• ½ cup fresh cilantro leaves
• ½ cup olive oil
• ¼ cup fresh oregano leaves
• 4 cloves garlic, chopped (or more if you love garlic!)
• 3 tablespoons white wine vinegar (add more to taste)
• ½ teaspoon salt (adjust to your liking)
• ¼ teaspoon ground cumin
• ¼ teaspoon red pepper flakes
• ¼ teaspoon freshly ground black pepper

Directions

Step 1: Gather Ingredients
Get all your fresh herbs and seasonings ready to go.

Step 2: Blend It Up
Combine the parsley, cilantro, olive oil, oregano, garlic, vinegar, salt, cumin, red pepper flakes, and black pepper in a blender.

Step 3: Pulse and Scrape
Pulse the blender 2–3 times, then scrape down the sides with a spatula. Keep repeating this process until you have a thick, vibrant green sauce—about 12 pulses should do it.

Also Read: What Gourmet Appetizers can Impress my Guests?

Chef John’s Romesco Sauce

This Spanish sauce is a summer superstar! It’s amazing on anything grilled—especially veggies and seafood—and works wonders as a sandwich spread or a secret ingredient in potato or pasta salad dressings. The best part? You can adjust the heat, texture, and ingredient ratios to suit your taste.

Time Breakdown:

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Extra Time (for flavor): 8 hours
• Total Time: 8 hours 30 minutes
• Yield: 3 cups (about 24 servings)

Ingredients

• 3 large red bell peppers
• ½ cup olive oil
• 8 cloves garlic
• 1 cup stale bread, cubed
• ¾ cup roasted almonds
• ¼ cup sherry vinegar
• 1 tablespoon smoked Spanish paprika
• 1 teaspoon cayenne pepper (optional)
• 1 teaspoon kosher salt (or more to taste)

Directions

Step 1: Roast the Bell Peppers
If you have a gas stove, roast the bell peppers over an open flame, turning occasionally, until the skin is blackened and the peppers feel soft (about 5 minutes per side). Place the peppers in a bowl, cover, and let them cool to room temperature.

Step 2: Cook the Garlic
In a skillet, combine olive oil and garlic. Cook over medium heat, stirring constantly, until the garlic is golden brown (about 3 minutes). Use a slotted spoon to remove the garlic and set it aside, leaving the oil in the skillet.

Step 3: Toast the Bread
Add the cubed bread to the skillet and toast it in the garlic-infused oil until golden brown (2–3 minutes).

Step 4: Peel and Prep the Peppers
Peel the cooled bell peppers under running water, then remove the seeds and stems. Chop them into cubes and transfer them to a food processor.

Step 5: Blend the Sauce
Add the garlic, toasted bread (with the oil), almonds, sherry vinegar, smoked paprika, cayenne (if using), and salt to the food processor. Pulse until everything is blended and you reach your preferred texture—smooth or chunky, it’s up to you!

Step 6: Let the Flavors Develop
Transfer the sauce to a bowl, cover it with plastic wrap, and refrigerate for at least 8 hours or overnight. This resting time helps the flavors really come together.

Tips

• No Gas Stove? Roast the peppers under a broiler until the skin blackens and blisters (5–8 minutes). Then, place the peppers in a bowl, cover with plastic wrap, and let them steam as they cool (about 20 minutes). Peel and proceed as directed.

This sauce is as versatile as it is delicious—perfect for summer barbecues or adding a gourmet twist to everyday meals. Enjoy!