Quick Weeknight Sauces by Ingredient You Have

I wanted to work backwards on this one: instead of starting with an end goal and procuring the ingredients; this starts with our ingredients and figures out the destination. We're doing this because that's how weeknight cooking goes; you're working backwards from what you have on hand. 

In this case, we're going to start by picking a category based on what you have in the kitchen. Just snagged some lemons off your tree? Head to Citrus! Bought too many onions this week? Alliums is your friend. 

We provide ratios keep things simple. Taste, adjust salt and acid, then spoon over hot food so the heat wakes everything up.

Herbs & Greens

Chimichurri

• You have: fresh parsley, dried oregano, garlic, red wine vinegar, olive oil
• Ratio: about 2 packed cups parsley to 1/2 cup oil, with 2–3 tablespoons vinegar
• Method: Finely chop parsley and garlic. Stir with oregano, oil, and vinegar. Rest 10 minutes. Season.
• Best on: steak, chicken thighs, grilled veg

Italian Salsa Verde

• You have: fresh parsley, capers, anchovy, garlic, lemon, olive oil
• Ratio: a packed bunch parsley, 1–2 tablespoons capers, 1–2 anchovies, lemon to taste, enough oil to loosen
• Method: Chop everything until spoonable. Add lemon and oil until it flows.
• Best on: steak, roasted fish, boiled potatoes

Chermoula

• You have: fresh cilantro, fresh parsley, garlic, cumin, paprika, lemon
• Ratio: 2 parts herbs to 1 part oil, 1 teaspoon cumin, 1 teaspoon paprika, lemon to taste
• Method: Pound or blend to a loose paste.
• Best on: white fish, chicken, roasted carrots

Alliums

Scallion-Ginger Sauce

• You have: scallions, ginger, neutral oil, salt, optional soy and vinegar
• Ratio: equal parts finely minced scallion and ginger, enough hot oil to sizzle, salt to taste
• Method: Heat oil until shimmering. Pour over the aromatics. Season. Rest 15 minutes.
• Best on: poached chicken, salmon, noodles

Lemon-Caper Butter Pan Spoon

• You have: shallot, capers, lemon, butter
• Ratio: 1 small shallot, 1 tablespoon capers, juice of 1/2 lemon, 2–3 tablespoons butter
• Method: Sweat shallot, add capers and lemon, swirl in butter off heat.
• Best on: chicken cutlets, cod. For pan technique, see the deglazing notes below.

Mustards & Vinegars

Mustard Cream Skillet Sauce

• You have: Dijon, stock or pan juices, a little cream
• Ratio: 1/2 cup stock, 2 teaspoons Dijon, 2–3 tablespoons cream
• Method: Deglaze the pan, reduce by half, whisk in Dijon and cream, simmer 1–2 minutes.
• Best on: pork chops, chicken

Quick Agrodolce

• You have: onion, vinegar, a little sugar or honey
• Ratio: 3 parts onion to 1 part vinegar and 1 part sweetener
• Method: Sauté onion until soft. Add vinegar and sweetener. Simmer to glossy and syrupy.
• Best on: pork, salmon, roasted squash

Citrus

Salsa Verde, Citrus Twist

• You have: parsley, capers, anchovy, lemon
• Ratio tweak: zest and juice of 1 lemon per bunch of parsley
• Method: Make salsa verde, then brighten with zest and juice.
• Best on: grilled chicken, shrimp

Lemon-Herb Oil

• You have: lemon zest, olive oil, a pinch of chili
• Ratio: zest of 1 lemon per 1/2 cup oil
• Method: Stir to infuse while you cook.
• Best on: grilled fish, asparagus

Dairy & Fats

Compound Butter Trio

• You have: butter plus mix-ins
• Ideas: garlic-herb, miso butter, cracked peppercorn
• Ratio: 1 stick softened butter to 2–3 tablespoons mix-ins
• Method: Mix, roll in plastic into a log, chill, slice onto hot proteins.
• Best on: steak, salmon, roasted veg

Chili & Heat

Chili-Crisp Butter Spoon

• You have: chili crisp, butter
• Ratio: 1 tablespoon chili crisp to 2 tablespoons butter
• Method: Melt gently, spoon over seared steak tips or tofu.
• Best on: steak, charred broccoli, rice bowls

Harissa Herb Drizzle

• You have: harissa paste, parsley, lemon, olive oil
• Ratio: 1 teaspoon harissa to 2 tablespoons oil, lemon to taste, chopped herbs
• Method: Thin to a drizzly sauce.
• Best on: chicken, lamb, roasted cauliflower

Sesame & Nutty

Lemon-Tahini Sauce

• You have: tahini, lemon, garlic, water
• Ratio: 1/2 cup tahini to 2–3 tablespoons lemon, thin with cold water to a ribbon
• Method: Whisk lemon and garlic into tahini. It will seize. Whisk in water a little at a time until smooth and pourable. Salt to taste.
• Best on: salmon, chicken shawarma bowls, roasted veg

Garlic Yogurt Spoon

• You have: Greek yogurt, garlic, lemon
• Ratio: 1/2 cup yogurt, 1 small grated garlic clove, lemon to taste
• Method: Stir, season, and use cold.
• Best on: lamb, meatballs, crispy chickpeas
• Body & Umami

Demi-Glace Pan Sauce

• You have: wine or stock, our beef or chicken demi-glace, butter
• Ratio: deglaze with 1/2 cup wine or stock, reduce by half, whisk in 1–2 teaspoons demi-glace, finish with a small knob of butter
• Method: After searing, follow the pan-sauce steps below, then enrich with demi for natural body and deep flavor.
• Best on: steak, pork chops, sautéed mushrooms

Pan-Sauce Flow in 5 Minutes

1. Sauté or sear your protein. Remove it to rest.
2. Return the pan to medium heat. Add wine or stock. Scrape up the fond.
3. Reduce by about half.
4. Finish with butter or cream. Taste, then adjust salt and acid.

This simple process turns a pan of browned bits into dinner. For a deeper primer, read What Is Fond? and our Quick Pan Sauces.

Quick Pairing Map

• Steak: chimichurri, peppercorn compound butter, demi-glace pan sauce
• Chicken: lemon-caper butter, mustard cream, scallion-ginger sauce
• Salmon: salsa verde with lemon, lemon-tahini, agrodolce
• Roasted veg: chermoula, chili-crisp butter, garlic yogurt spoon

Pantry Notes and Smart Swaps

• Adjust salt in stages. Capers, anchovies, and chili crisp carry salt, so taste before adding more.
• Keep one acid on the counter. Lemon, red wine vinegar, and sherry vinegar sharpen flavor fast.
• Use the right oil for the job. Neutral oil for hot pours over aromatics, olive oil for herb sauces.
• For creaminess without flour, lean on reduction and collagen-rich bases, or finish with a touch of cream. Mounting with butter off heat is always an option too. 

Make It Even Easier

Keep a log of compound butter in the freezer for last-minute steaks. Keep chili crisp and tahini in the door of the fridge for instant sauces. Stock our demi-glace for reliable body and umami that finishes in under two minutes.

100% Grass-Fed Beef Demi-Glace  |  Pasture Raised Chicken Demi-Glace

Helpful technique reads

• What Is Fond?
• 5 Quick Demi-Glace Pan Sauces
• What Is Demi-Glace?
• How to Substitute Demi-Glace
• Demi-Glace vs Gravy vs Jus

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