I get it. Sometimes you just don’t have the time or energy to make everything from scratch. That’s why jarred sauces became a thing in the first place! But have you ever looked at the labels and wondered why there are so many extra ingredients, some of which you can’t even pronounce? The answer is because they’re ultra processed for shelf stability and preservation. Good for convenience, not so good for you. And the craziest part? They don’t even taste that good!
I’m about to share recipes for four sauces I never buy from the store, because the homemade alternatives are just that much better. Each recipe requires no more than five ingredients, making them simple, cost effective, and so much more delicious (and healthier) than the jarred stuff.
Marinara Sauce
My life was forever changed for the better once I learned to make marinara from scratch. I couldn’t believe how easy it was and how much better it tasted. I promise you, once you perfect a marinara recipe, you’ll scoff at the jars sitting on the grocery shelf.
For this recipe, all you need is two tablespoons of extra virgin olive oil, half an onion, 2-3 cloves of minced or sliced garlic, 2 tablespoons of basil, and a 28-ounce can of crushed tomatoes. Marinara sauce doesn’t traditionally call for onions, but I like to add them for the touch of sweetness and extra texture they add to the sauce, especially if I’m just using canned tomatoes. Whether or not you use them is up to you!
Start by heating the olive oil over medium heat, then add the diced onions. Gently sauté the onions until they begin to soften, about 5 minutes. Add the minced garlic (and a bit of dried oregano if you’re feeling fancy), and sauté until aromatic, 30 seconds to 1 minute. Stir in the crushed tomatoes, basil, and a couple pinches of salt. Bring to a gentle boil and simmer for about 20-30 minutes, uncovered. I find that simmering the sauce uncovered concentrates the flavors better.
Alfredo Sauce
Another pasta sauce that’s undoubtedly better when made fresh, alfredo sauce is so easy to make that you can have it done in ten minutes.
This sauce requires just four ingredients: 4 tablespoons of butter, 1 1/2 cups of heavy cream, 2 cloves of minced garlic, and 2 cups grated parmesan cheese. I highly recommend freshly grating the cheese yourself. You can use the pre-grated stuff in a pinch, but I find that it doesn’t melt as smoothly and can make the sauce grainy.
Start by melting some butter in a pan over medium heat — you’ll want to use a pan for this sauce to ensure the cheese melts evenly. Once the butter is heated, add the minced garlic and cook until fragrant, about 30 seconds. Whisk in the heavy cream and heat until simmering, about 2-3 minutes. Whisk in the parmesan, and add some salt and pepper to taste. Simmer, whisking occasionally, until the sauce thickens enough to coat the back of a spoon, about 3 minutes.
Teriyaki Sauce
If you thought teriyaki sauce was some complex recipe with a bunch of complex ingredients, think again. Traditional teriyaki sauce is actually only made with four ingredients: soy sauce, mirin, sake, and sugar. You should be able to find mirin and sake at any Asian grocery store, but if you can’t, you can use rice vinegar as a substitute for both. You can also substitute the sake with sherry or any dry white wine in a pinch.
Tip: To substitute for mirin, add 1/2 teaspoon of sugar for every tablespoon of rice vinegar. For sake, use a 3:1 ratio of water to rice vinegar.
The measurements for this sauce follow a simple ratio of 2:2:2:1, with the 1 part being sugar. That means if you use 2 tablespoons of each liquid, use 1 tablespoon of sugar. This allows you to scale the recipe to however much you need. As long as you stick to the ratio, you can make as much (or as little) of this sauce as you want!
To make the sauce, all you need to do is combine all of the ingredients in a saucepot and whisk continuously until the sugar dissolves. Bring it to a simmer and reduce it to 70%, about 15-20 minutes. That’s it. You can simmer for longer if you want the sauce to be thicker, but keep in mind the sauce will thicken slightly as it cools.
Buffalo Sauce
Last but not least, we have the tried and true buffalo sauce. There are many buffalo sauce recipes out there with countless variations, but the basic recipe only calls for three ingredients: 2/3 cup of any cayenne pepper hot sauce (like Frank’s), 1/2 cup (one stick) of butter, and a tablespoon of vinegar. The trick with making this sauce right is not to overheat the butter. Combine all of your ingredients in a saucepan over medium heat, and heat until the butter melts into the sauce, whisking frequently. As soon as you see the first bubbles start to form around the pot, remove from the heat and continue whisking until smooth. This step is crucial — if the sauce gets too hot, the butter begins to separate, and once that happens there’s no going back!
Even though the basic recipe only requires three ingredients, there are many ways you can spice up the flavor to make it your own. You can add cayenne pepper to increase the spice level, or some honey for a touch of sweetness. I also like to add a dash of Worcestershire for umami and garlic powder for some added complexity. This recipe is so simple that you can really get wild with the modifications, and play around with different ingredients to make this sauce uniquely yours! Try it on your next batch of wings, or, for a slightly healthier option, buffalo chicken wraps.
Now that you have all these recipes, are you kicking yourself for wasting your money on the jarred stuff? Each of these recipes is so simple and require so few ingredients and effort that making them at home just feels like a no brainer. They’re cheaper, they taste better, and most importantly, you know exactly what’s going into them. It’s a win-win all around.
Want to spice up your sauce making game? Checkout our Elevated Sauces for Everyday Cooking classes happening in March, where you’ll learn classic techniques and shortcuts for preparing versatile sauces that are sure to elevate your weeknight meals. If you can’t make the March 3rd session, there’s another scheduled for March 23rd.
