Learn to Make Your Favorite Sauces

There are two types of people in this world—those who like sauce, and those who lick the plate clean to get every last drop! Whichever group you belong to, we hope you'll 'Get Saucy' in your kitchen with our favorite sauces. We've chosen 5 sauces inspired by dishes you can order from EAT Club. The recipes below showcase simplified versions that you can create at home. Enjoy!


Approved by vegetarians, beloved by all

Saag is a hearty, nutritious sauce of cooked mustard greens and spinach. Found all over India and Pakistan, the sauce originates in Punjab where rivers create fertile land for vegetables. Best had with roti, naan, or rice.


4 bunch mustard leaves
4 bunch spinach (bloomsdale or thick leafy variety)
1 stick cinnamon (ground)
3 pieces green cardamom (ground)
3 pieces cloves (ground)
¼ teaspoon whole black pepper (ground)
2 pieces bay leaves
1 medium yellow onion
1 tablespoon ginger chili paste
1 tablespoon garlic paste
1 bunch cilantro
2 tablespoons tomato paste
1 cup yogurt
1 tablespoon coriander powder
1 tablespoon cumin powder
1 tablespoon paprika
1 tablespoon red chili powder
⅓ cup canola oil
¼ cup heavy cream
1 tablespoon garam masala powder

1. Peel and finely slice onions.
2. Roughly chop the cilantro.
3. Saute the spinach and the mustard greens in a skillet with a little bit of water.
4. Allow to cook for 15 mins. Puree the vegetable mixture.
5. Peel and cut the ginger into sticks (juliennes).
6. Heat canola oil on pan and add the garam masala.
7. Add sliced onions. Saute well, stirring occasionally to prevent the onions sticking to the bottom of the skillet. Saute onions until well caramelized.
8. Add the garlic paste. Saute until fragrant.
9. Add the coriander powder, cumin powder, red chili powder, paprika, turmeric powder, and tomato paste. Saute until the fat can be seen on the top layer.
10. Add the yogurt.
12. Add the vegetables puree and cilantro, mix well. Bring to a boil and simmer for a few minutes.
12. Fold in heavy cream, stir.
13. Enjoy your saag with roti, naan, or rice.

Creamy Pesto
Together is better

Pesto started in ancient Rome and was adopted by Northern Italy. Alfredo also started in Rome, but was popularized by American silent movie stars visiting during the 1920s. The two combined make a rich, herbaceous pasta sauce.


For the Base:
2 tablespoons olive oil
¼ cup diced onion
2 cloves garlic
1/2 stick (4 tbs) of unsalted butter
pinch of pepper
½ teaspoon salt
a pinch of nutmeg
1/3 cup white wine
2 cups of heavy cream
2 egg yolks
½ cup parmesan cheese
½ cup romano cheese
For the Roux:
¼ cup unsalted butter
¼ cup all purpose flour

For the Basil Pesto:
1 cup fresh basil leaves, rinsed and dried
1 cup extra-virgin olive oil
2 cloves garlic
3 tablespoons toasted pine nuts
¼ cup Parmesan cheese
¼ cup teaspoon kosher salt
¼ cup teaspoon freshly ground black pepper

For the Base:
1. Drizzle olive oil on the pan and add in the onion and garlic. Cook the garlic and onion until soft.
2. Add in butter and allow the butter to be fully melted.
3. Once melted, add a pinch of pepper, salt, and nutmeg.
4. Once fully incorporated add in the white wine.
5. Allow white wine to cook and the alcohol to disappear (bubbles disappear). Add the heavy cream slowly.
6. Whisk the egg yolk and slowly drizzle the egg yolk into the sauce mixture.
7. Lastly, add in both cheese to the mixture until it is all melted.
8. To thicken, make a simple roux—melt ¼ cup butter in a pan on medium heat.
9. Add flour slowly while stirring.
10. Combine with base sauce to thicken to desired texture.

For the Basil Pesto:
1. Toast pine nuts on medium high heat.
2. Combine all ingredients in the base of a blender and blend until smooth, 30-45 seconds.
For the Creamy Pesto:
1. Pour Alfredo sauce and pesto into a large bowl. Whisk or stir until fully mixed.
2. Serve over your favorite noodle or ravioli and mangia!


Chile Verde
Green sauce on everything

The Aztec, Inca, and Maya first created salsa combining chilis, tomatoes, and spices. Salsa Verde specifically uses tomatillos giving it a citrusy taste. Hot or cold—it’s great on a variety of proteins like pork, fish, and beef.


3 cups chicken broth, divided
1 pound tomatillos, husked, rinsed and cut into 1/2-inch wedges, divided
1 bunch green onions, coarsely chopped
1½ cups fresh cilantro
6 garlic cloves, peeled
1 large onion, chopped (about 2 cups)
1 tablespoon cumin seeds
¾ cup diced roasted, peeled, seeded mild green chiles
Olive oil
Black pepper
Sea salt

1. Peel and smash garlic cloves.
2. Rough chop onions, green onions, tomatillos, and roasted chiles.
3. Put 2 cups chicken broth, 1/4 of tomatillos, green onion, garlic, and cilantro in a blender and puree. Set salsa verde aside.
4. Heat olive oil. Add onions and saute until soft, about 5 minutes.
5. Add cumin seeds. Cook until onion is golden and cumin is toasted, about 2 minutes.
6. Add remaining tomatillos; cook until tender and browned in spots, stirring occasionally and reducing heat to medium if browning too quickly, about 8 minutes.
7. Add remaining 1 cup chicken broth, green chiles and oregano.
8. Add 2 cups reserved salsa verde mixture from blender, black pepper, and sea salt.
9. Pour a generous helping of chile verde on your protein of choice!

Chili Lime
Give us all the flavor

Chili Lime sauce, inspired by dipping sauces of Southeast Asia (nuoc cham in Vietnam and nam pla in Thailand) combines sweet, salty, spicy, and tangy flavors. The end result makes any salad, meat, or stir-fry pop.

4 tablespoons chopped cilantro
4 jalapeno peppers (seeded)
1½ teaspoons Sriracha*
5 tablespoons lime juice
2½ teaspoons honey
1 cup water
1 teaspoon kosher salt

1. Use a blender to blend all ingredients together until evenly blended.
2. Adjust seasonings if necessary.
3. Store in the refrigerator.
4. Add chile lime sauce to any dish for a bright pop of Asian flavor!
*Sriracha is a type of hot sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt.

Demi Glace
Half sauce, whole lot of flavor

Demi Glace, which translates to ‘half sauce’, is one half bone stock and one half Espagnole, a brown stock thickened with roux and flavored with vegetables. Highly concentrated and deep in flavor, it goes well with steaks and roasts.


1/3 teaspoon canola oil
4 whole garlic cloves
Half an onion
3¾ cups red wine
2½ cups beef stock
Heaping ¾ teaspoon fresh thyme stems (picked and chopped)
½ teaspoon cornstarch
2 teaspoon black pepper

1. Finely chop onion and garlic.
2. In a sauce pan, heat up oil on medium/high heat.
3. Once oil is hot, add onions and chopped garlic.
4. Add red wine and reduce by half.
5. Add the 3/4 of the stock and thyme. Simmer and reduce by 1/3.
6. Whisk in cornstarch with remaining stock. Add to simmering sauce.
7. Allow sauce to thicken. Season with pepper.
8. Remove from heat and allow to cool.
9. Enjoy your demi glace with your steak or roasts!