recipes

34 Healthy Sauces So You Never Have to Eat Boring Food Again

Make one great sauce, eat well all week long. 
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Photo by Chelsie Craig, Food Styling by Kat Boytsova

We've said it before, and we'll say it again: The secret's in the sauce. The right dip or dressing anchors a grain bowl or crudité platter, transforming a bunch of ingredients into an actual dish. Whether you're working with a fully-stocked fridge or just a handful of pantry staples, making one powerhouse sauce can guide a full week of flavorful meals. Got a dip? Thin it out with a splash of warm water to make salad dressing. Have extra chutney? Smear it on the sandwich. These condiments aren't just worth making at home—they deserve a permanent spot in your fridge door.

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    Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Emily Eisen
    1/34

    Tahini-Ranch Dressing

    We would never ask you to use your blender if it didn’t make a smoother and better dressing. The effort is worth it; you’ll have enough sauce to get you through a week of lunches.

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  • Photo by Alex Lau
    2/34

    Chile Crisp

    This all-purpose chile crisp—which is tangy, spicy, and crunchy—will give your other condiments an inferiority complex.

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  • Photo by Alex Lau, food styling by Rebecca Jurkevich
    5/34

    Chimichurri

    This colorful chimichurri recipe doubles as a marinade and works as an accompaniment to all cuts of beef—or anything else you want to gussy up.

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  • Photo by Chelsie Craig, food styling by Kat Boytsova
    6/34

    Curried Peanut Dip

    This creamy, spicy-sweet dip pairs with leftover rotisserie chicken, jammy eggs, cucumber spears, and roasted sweet potatoes for the perfect desk-friendly lunch.

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  • Photo by Alex Lau
    7/34

    Ramen Noodles With Miso Pesto

    This cilantro-miso sauce bring a welcome twist to a classic pesto recipe. Put it on springy ramen noodles, grain bowls, or sturdy salads.

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  • Photo by Chelsie Craig, Food Styling by Kate Buckens
    8/34

    Spicy Cashew Dressing

    Inspired by the nut-based Caesar dressings at NYC’s Lalito and Scarr’s Pizza, our version starts with roasted cashews.

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  • Photo by Chelsie Craig, Food Styling by Kat Boytsova
    9/34

    Cashew Nam Prik

    Nam prik is a delicious chile-based dip found all over Thailand. Here's our healthyish take on it.

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  • Photo by Alex Lau, Food Styling by Rebecca Jurkevich, Prop Styling by Kalen Kaminski
    10/34

    Salsa Macha

    Think of this as a chile-laced peanut butter you’ll want to put on everything, from tacos to fried eggs. It’s delicious and not at all as intimidating as it sounds.

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  • Photo by Chelsie Craig, food styling by Alison Attenborough
    11/34

    Cilantro Chutney

    This herby bright green chutney comes together in minutes and can be drizzled on rice, roasted veggies, eggs.

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  • Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Emily Eisen
    12/34

    Roasted Broccoli and Tofu With Creamy Miso Dressing

    This hemp-based creamy dressing is free of dairy and nuts. Drizzle it on tofu, charred veggies, or sandwiches.

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  • Photo by TED+CHELSEA CAVANAUGH, Food Styling by Susie Theodorou
    13/34

    Sesame-Scallion Sauce

    This fresh green sauce is more than versatile: drizzle it over eggs, toss it with salad greens, or use it as a marinade for shrimp.

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  • Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    14/34

    All Day Every Day Sauce

    Once you’ve paired this sauce with all sorts of vegetables and proteins, reinvent it.

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  • Photo by Alex Lau, Food Styling by Rebecca Jurkevich
    15/34

    Steamed Kabocha With Ginger-Soy Dressing

    Use this punchy ginger-soy dressing to dress up vegetables, be they steamed, roasted, or raw.

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  • Photo by Alex Lau
    16/34

    Coconut-Chile Palapa Sauce

    This spicy-sweet-funky Filipino condiment is delicious on grilled fish, chicken, tacos, sandwiches, grain bowls, noodles, eggs, burgers... pretty much anything you can think of will be improved by a dab or two.

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  • Photo by Alex Lau, Styling by Monica Pierini
    19/34

    Smooth and Spicy Almond Sauce

    Use this creamy sauce as a condiment for grilled meats or roasted vegetables, or even as a salad dressing.

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  • Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    20/34

    Roasted Winter Squash with Kale Pipian

    Go ahead and make a double batch of this bright green style of mole, which is made by blending pumpkin seeds into a smooth paste (kind of like how pine nuts work in pesto). The oil in the seeds adds body and rich flavor to the sauce, which can also wake up other simply roasted vegetables such as sweet potatoes or carrots.

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  • Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Sophie Strangio
    23/34

    Salsa Macha With Crudités

    This kicky chile-and-peanut-laced dressing is ready to replace the ranch on your crudités platter. 

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  • Peden + Munk
    24/34

    Toasted Chile de Árbol and Tomatillo Salsa

    For a salsa that won’t send smoke shooting from your ears, be thorough about removing the seeds from the chiles, and even scraping out the ribs, the hottest part.

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  • Alaina Sullivan
    25/34

    Green Sauce No. 4

    Mixing lemon and lime juice, as well as a shot of apple cider vinegar, makes for a much more dynamic dressing than just one type of acid could ever achieve.

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  • Peden + Munk
    26/34

    Kashmiri Hot Sauce

    Use this hot sauce as a condiment or mix in additional aromatics like grated garlic and ginger to make a marinade for meat.

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  • Photo by Alex Lau, Styling by Sue Li
    27/34

    Jalapeño-Cilantro Yogurt Sauce

    Think of this as a spicy Green Goddess dressing.

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  • Michael Graydon + Nikole Herriott
    28/34

    Tzatziki

    Keeping the garlic whole and removing once it has added enough flavor will keep the flavor more mild, but if you want more of a punch, grate it before adding and leave it in.

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  • Peden & Munk
    33/34

    Pistachio-Yogurt Sauce

    We didn’t know how much this sauce was missing from our lives until we had it; serve with grilled or roasted meat, or as a side to crisp-skinned fish, such as broiled salmon.

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  • Marcus Nilsson
    34/34

    Spiced Green Tahini Sauce

    Go ahead and spoon this herby tahini over rice, falafel, and plenty of pita.  

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