More Recipes Like Basic Beurre Blanc

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Basic Bechamel Sauce

Submitted by: MATHIEUDAIGLE

Home Town: Bathurst, New Brunswick, Canada

This French mother sauce is used in many dishes from lasagna to moussaka. It is also the base used to make a variety of cheese sauces.

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Lobster Dipping Sauce

Submitted by: johnd

Living In: Houston, Texas, USA

Butter, lemon and garlic combine to create a buttery concoction for dipping steamed, grilled, (or however you prepare it) lobster.

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Basic Curry Sauce

Submitted by: Amy

Fragrant and rich, this sauce includes spices like coriander, cumin and turmeric with the requisite garlic and ginger, all stirred with a puree of tomatoes, chile peppers and yogurt.

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Egg Butter

Submitted by: angelateralus83

Use this unusual egg and butter spread as a sandwich filling, or as a topping for crackers or bagels.

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Blender Hollandaise Sauce

Submitted by: chellebelle

Living In: Olympia, Washington, USA

The easiest way to get perfect Hollandaise is to use a blender. This recipe has all the same ingredients as the classic, but no double boiler and no chance of the sauce separating. I love the lemony flavor on fresh steamed asparagus!

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Orange Honey Butter

Submitted by: Sadie

This is a lightly sweetened butter that goes great on biscuits!! If you want yours sweeter, just add a little more honey.

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Dill Butter

Submitted by: Holly

Living In: Oshkosh, Wisconsin, USA

This is a nice, spreadable dill compound butter. My soon to be mother-in-law told me about this. It's great on toast and perfect for cooked carrots and potatoes.

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Basic White Sauce

Submitted by: Lois Gelzer

For years, Lois Gelzer of Oak Bluffs, Massachusetts has used this smooth sauce to make many dishes, including the two shared here. 'The recipe can easily be doubled or tripled,' she says.

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Restaurant Style Wing and Rib Sauce

Submitted by: DARRELLJ

This simple sweet and spicy sauce is great on hot chicken wings.

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Roasted Garlic Tzatziki

Submitted by: dmoutsop

Home Town: Green Bay, Wisconsin, USA

Living In: London, Greater London, England, U.K.

I've made tzatziki loads of times, but this is my best recipe yet! The two keys are the roasted garlic, and straining the yogurt for 24 hours to make it like soft cheese. Tzatziki is great with crusty bread, french fries, pita bread, baked potatoes, or with any sort of wrap such as gyros, souvlaki, falafel or kebab.

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