sauce

These easy-to-make sauces are the perfect complement to your favorite grain bowl.

We love fresh homemade pesto. It's quick and easy to blend together, and it brightens up everything from grilled veggies to pastas.

This traditional South American dipping sauce is spicy, tangy, fresh – and highly addictive.

Gochujang is a fermented hot pepper paste and a staple in Korean cooking. Here, we use a few pantry staples to transform it into a spicy-sweet dressing.

Fragrant lemongrass, ginger and Thai chiles blend into coconut milk to create the ultimate flavorful marinade.

Brighten up roasted vegetables with this rich and creamy tahini basil sauce.

While you can’t have conventional deep-fried French fries during the Whole30 challenge, you can have these heart-healthy wedges. Whether you prefer to bake or fry them, both options are compliant.

Macadamia nuts meld perfectly with the flavors of the sweet basil, pungent garlic and salty Parmesan cheese to create this creamy, fresh pesto sauce.

With only four ingredients, this creamy sauce is a cinch to make and have on hand for burgers, baked potatoes and veggies.

In this herbaceous sauce, white wine brings out the flavor of the shallots and herbs by bonding to the butter and imparts greater flavor to the dish from the reduction in liquid.

A winter version of the spring roll, these portable handheld delights and their addicting 4-ingredient sauce make a satisfying snack or a perfect lunch paired with your favorite soup.

If you’ve never made homemade cranberry sauce, you’re in for a 
treat – it’s amazingly easy. While many versions are enhanced with orange, switching the citrus to grapefruit keeps this one familiar 
yet refreshing.

This creamy carrot cashew sauce with roasted broccoli is a healthy substitute that will fill those cheesy potato cravings. 
Serve it like you would any traditional cheese sauce over a baked potato or as a sauce for potato gratin or whole-grain pasta, or try serving it fondue-style accompanied by your favorite veggies, crackers, pickles or whole-grain crusty bread for dipping.

While spirulina should not be cooked (heat destroys its valuable properties), it makes a wonderful addition to smoothies, drinks, sauces and dressings.