McLearen Kitchen assistant

Sauces

McLearen Kitchen's own sauces, gravies and rubs, written for the app and printed here in full — the same recipes the app offers when a recipe calls for a homemade one. Below them, the top-rated sauces on other recipe sites, each kept on its own site: the index holds only the name, the rating and the link.

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Our sauces, gravies and rubs

Beef Gravy — A dark pan gravy for roast beef, meatloaf and mashed potatoes, made with or without drippings.

2 cups

Ingredients

  • 3 tablespoons beef drippings or butter
  • 3 tablespoons all-purpose flour
  • 2 cups beef stock
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon onion powder
  • salt and black pepper to taste

Method

  1. Melt the drippings or butter in a saucepan over medium heat.
  2. Whisk in the flour and cook, stirring, until the roux is the colour of peanut butter, 3 to 4 minutes.
  3. Pour in the beef stock a little at a time, whisking out any lumps between additions.
  4. Add the Worcestershire sauce and onion powder and simmer, stirring often, until the gravy coats a spoon, 5 to 8 minutes.
  5. Season with salt and pepper. Thin with a splash of stock if it gets too thick.
Chicken Gravy — A golden gravy for roast chicken, turkey, biscuits and potatoes.

2 cups

Ingredients

  • 3 tablespoons chicken drippings or butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken stock
  • 1/4 teaspoon dried thyme
  • salt and black pepper to taste

Method

  1. Melt the drippings or butter in a saucepan over medium heat.
  2. Whisk in the flour and cook for 2 minutes, until it smells toasty but is still pale gold.
  3. Whisk in the chicken stock gradually until smooth.
  4. Add the thyme and simmer, stirring, until thickened, about 5 minutes.
  5. Season with salt and pepper.
Sausage Gravy — Country-style white gravy with breakfast sausage, for biscuits.

3 cups

Ingredients

  • 1 pound breakfast sausage
  • 1/4 cup all-purpose flour
  • 2 1/2 cups whole milk
  • 1/2 teaspoon black pepper
  • salt to taste

Method

  1. Brown the sausage in a skillet over medium heat, breaking it into small crumbles, until no pink remains.
  2. Leave the fat in the pan and sprinkle the flour over the sausage. Stir and cook for 2 minutes.
  3. Pour in the milk slowly, stirring, and bring to a simmer.
  4. Simmer until thick and creamy, 4 to 6 minutes. Season with the pepper and salt.
Garlic Herb Butter — A compound butter: soft butter mixed with garlic and herbs, for steaks, bread and vegetables.

1/2 cup

Ingredients

  • 1/2 cup butter, softened
  • 2 cloves garlic, finely grated
  • 2 tablespoons chopped parsley
  • 1 teaspoon chopped thyme
  • 1/4 teaspoon flaky salt
  • 1/4 teaspoon black pepper

Method

  1. Mash the soft butter in a bowl with the garlic, parsley, thyme, salt and pepper until evenly mixed.
  2. Spoon onto plastic wrap, roll into a log and twist the ends.
  3. Chill until firm, at least 1 hour. Slice into rounds to serve.
Bechamel Sauce — The classic white sauce: butter, flour and milk, for lasagne, gratins and cheese sauces.

2 cups

Ingredients

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk, warmed
  • 1/2 teaspoon salt
  • pinch of ground nutmeg

Method

  1. Melt the butter in a saucepan over medium-low heat.
  2. Whisk in the flour and cook for 2 minutes without letting it brown.
  3. Whisk in the warm milk gradually until smooth.
  4. Simmer gently, stirring, until thick enough to coat a spoon, 6 to 8 minutes. Season with the salt and nutmeg.
Cheese Sauce — A smooth cheddar sauce for macaroni, vegetables and nachos.

2 1/2 cups

Ingredients

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 2 cups shredded sharp cheddar cheese
  • 1/2 teaspoon dry mustard
  • salt to taste

Method

  1. Make a white sauce: melt the butter, whisk in the flour and cook for 2 minutes, then whisk in the milk and simmer until thickened.
  2. Take the pan off the heat and stir in the cheese a handful at a time until melted.
  3. Stir in the dry mustard and season with salt.
Hollandaise Sauce — A warm, buttery egg-yolk sauce for eggs Benedict, asparagus and fish.

3/4 cup

Ingredients

  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 1/2 cup butter, melted and hot
  • pinch of cayenne
  • salt to taste

Method

  1. Set a heatproof bowl over a pan of barely simmering water; the bowl must not touch the water.
  2. Whisk the yolks, lemon juice and water in the bowl until thick and an instant-read thermometer shows 160°F, 2 to 4 minutes. Lift the bowl off the heat now and then so the yolks do not scramble.
  3. Take the bowl off the heat and drizzle in the hot butter, whisking all the time, until the sauce is thick and glossy.
  4. Season with the cayenne and salt. Keep it warm, not hot, and use it within an hour. For young children, older people, pregnant cooks or anyone with a weakened immune system, use pasteurized eggs.
Hoisin Sauce — A quick hoisin made from pantry staples, for stir-fries, ribs and dipping.

1/2 cup

Ingredients

  • 1/4 cup soy sauce
  • 2 tablespoons smooth peanut butter
  • 1 tablespoon molasses
  • 1 tablespoon honey
  • 2 teaspoons rice vinegar
  • 1 teaspoon sesame oil
  • 1 clove garlic, finely grated
  • 1 teaspoon sriracha
  • 1/4 teaspoon Chinese five-spice powder

Method

  1. Whisk everything together in a bowl until smooth.
  2. Taste and adjust: more honey for sweeter, more sriracha for heat.
  3. Keep in a jar in the fridge for up to 2 weeks.
Teriyaki Sauce — A glossy soy, ginger and garlic glaze for chicken, salmon and vegetables.

1 cup

Ingredients

  • 1/2 cup soy sauce
  • 1/4 cup water
  • 3 tablespoons brown sugar
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, finely grated
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water

Method

  1. Combine the soy sauce, water, brown sugar, honey, vinegar, ginger and garlic in a small saucepan and bring to a simmer.
  2. Stir the cornstarch mixture again and whisk it in.
  3. Simmer, stirring, until the sauce is glossy and thick, about 1 minute. It thickens more as it cools.
Chimichurri — A bright Argentinian-style parsley and garlic sauce for grilled meats.

1 cup

Ingredients

  • 1 cup packed fresh parsley, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt

Method

  1. Stir the parsley, garlic, oregano, vinegar, red pepper flakes and salt together in a bowl.
  2. Stir in the olive oil.
  3. Let it stand for 20 minutes before serving so the flavours come together.
  4. Keep leftovers covered in the fridge and use them within 4 days.
Basil Pesto — Fresh basil pesto for pasta, sandwiches and soups.

1 cup

Ingredients

  • 2 cups packed fresh basil leaves
  • 1/3 cup pine nuts, toasted
  • 2 cloves garlic
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup olive oil
  • 1/4 teaspoon salt

Method

  1. Pulse the basil, pine nuts and garlic in a food processor until finely chopped.
  2. With the machine running, pour in the olive oil in a thin stream.
  3. Pulse in the Parmesan and salt.
  4. Use straight away, or cover the surface with a thin layer of oil, refrigerate, and use within 4 days.
Garlic Aioli — A quick garlic mayonnaise for fries, sandwiches and grilled vegetables.

1 cup

Ingredients

  • 1 cup mayonnaise
  • 3 cloves garlic, finely grated
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • salt and black pepper to taste

Method

  1. Stir the mayonnaise, garlic, lemon juice and mustard together.
  2. Season with salt and pepper.
  3. Chill for 30 minutes before serving.
Marinara Sauce — A simple tomato sauce for pasta, pizza and dipping.

3 cups

Ingredients

  • 2 tablespoons olive oil
  • 4 cloves garlic, sliced
  • 1 (28-ounce) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 6 fresh basil leaves

Method

  1. Warm the olive oil in a saucepan over medium-low heat and cook the garlic until fragrant and just golden, about 2 minutes.
  2. Add the tomatoes, oregano, salt and red pepper flakes and bring to a simmer.
  3. Simmer uncovered, stirring now and then, until slightly thickened, about 25 minutes.
  4. Tear in the basil and taste for salt.
All-Purpose BBQ Rub — A sweet, smoky rub for pork, chicken and ribs.

1 cup

Ingredients

  • 1/4 cup brown sugar
  • 1/4 cup paprika
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne

Method

  1. Mix everything together, breaking up any lumps of sugar.
  2. Store in a sealed jar for up to 6 months.
Kansas City BBQ Sauce — Thick, sweet and tangy, with tomato and molasses: the sauce most people mean by barbecue sauce. For ribs, chicken and burnt ends.

About 3 cups

Ingredients

  • 2 cups ketchup
  • 1/2 cup apple cider vinegar
  • 1/2 cup packed brown sugar
  • 1/4 cup molasses
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper

Method

  1. Whisk everything together in a saucepan.
  2. Bring it to a simmer over medium heat, stirring.
  3. Turn the heat to low and simmer for about 20 minutes, stirring often so the sugar does not catch, until it coats a spoon.
  4. Cool it and keep it covered in the fridge for up to 2 weeks.
  5. Brush it on in the last 30 minutes of a cook, or serve it on the side: the sugar burns over high heat.
Eastern Carolina Vinegar Sauce — Thin, sharp and peppery, with no tomato at all: the whole-hog sauce of eastern North Carolina, for pulled pork.

About 2 cups

Ingredients

  • 2 cups apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon crushed red pepper flakes
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon hot sauce

Method

  1. Stir everything together until the sugar and salt dissolve; warm it gently if they are slow to.
  2. Let it stand for a few hours, overnight if you can, so the pepper flavours it.
  3. Shake it before using. Toss it through pulled pork a little at a time, and put the rest on the table.
  4. It keeps in the fridge for a month.
Lexington Dip — The Piedmont's vinegar sauce, reddened with a little ketchup: for pulled pork shoulder, and for the red slaw served beside it.

About 2 cups

Ingredients

  • 1 1/2 cups apple cider vinegar
  • 1/2 cup ketchup
  • 1/4 cup water
  • 2 tablespoons brown sugar
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper

Method

  1. Stir everything together in a saucepan.
  2. Simmer for about 10 minutes, until the sugar has dissolved.
  3. Cool it. Splash it over chopped or pulled pork, or stir a few spoonfuls into chopped cabbage for red slaw.
  4. It keeps in the fridge for a month.
South Carolina Mustard Sauce — Golden, sweet and sharp: the mustard sauce of the South Carolina Midlands, for pork and chicken.

About 2 cups

Ingredients

  • 1 cup yellow mustard
  • 1/2 cup apple cider vinegar
  • 1/3 cup honey
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt

Method

  1. Whisk everything together in a saucepan.
  2. Simmer gently for about 10 minutes, stirring, until it is smooth and a little thicker.
  3. Cool it. Serve it with pulled pork or brush it on chicken near the end of the cook.
  4. It keeps in the fridge for 2 weeks.
Alabama White Sauce — Creamy, peppery and tart, made with mayonnaise: north Alabama's sauce for smoked chicken.

About 2 cups

Ingredients

  • 1 1/2 cups mayonnaise
  • 1/2 cup apple cider vinegar
  • 1 tablespoon prepared horseradish
  • 1 tablespoon lemon juice
  • 2 teaspoons coarse black pepper
  • 1 teaspoon brown mustard
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper

Method

  1. Whisk everything together until smooth. There is no cooking.
  2. Chill it for at least an hour so the flavours come together.
  3. Pour what you need into a clean bowl, never one that held raw chicken, and dip pieces of smoked chicken in it straight off the pit, or serve it on the side. Throw away what is left in the bowl; keep the rest cold.
  4. Keep it cold, no more than 2 hours out of the fridge, and use it within a week.
Texas Mop Sauce — A thin, beefy basting liquid mopped onto brisket during the cook, not a sauce for the table.

About 2 cups

Ingredients

  • 1 cup beef stock
  • 1/2 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons butter
  • 1 tablespoon hot sauce
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt

Method

  1. Warm everything in a small pan until the butter melts.
  2. Keep it hot, steaming on the side of the pit or on a burner: the mop goes back into it after touching the meat.
  3. Once the bark has set, mop or spritz it lightly over the brisket about once an hour, closing the lid quickly.
  4. Throw away what is left at the end: it has been on the meat.
Memphis BBQ Sauce — Thinner and tangier than Kansas City's, with mustard and vinegar: served on the side, since Memphis ribs come dry or wet.

About 2 cups

Ingredients

  • 1 cup ketchup
  • 1/2 cup apple cider vinegar
  • 1/4 cup packed brown sugar
  • 2 tablespoons yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon smoked paprika
  • 1 teaspoon hot sauce
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder

Method

  1. Whisk everything together in a saucepan.
  2. Simmer over low heat for about 15 minutes, stirring now and then. It stays thinner than a Kansas City sauce.
  3. Cool it. Mop it onto ribs in the last half hour for wet ribs, or serve it beside dry ones.
  4. It keeps in the fridge for 2 weeks.
Texas BBQ Sauce — Thin, savoury and only a little sweet, with beef stock and chili: a sauce for sliced brisket that does not hide the smoke.

About 2 cups

Ingredients

  • 1 cup ketchup
  • 1/2 cup beef stock or brisket drippings
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt

Method

  1. Whisk everything together in a saucepan.
  2. Simmer over low heat for about 15 minutes, until it just coats a spoon.
  3. Serve it warm beside sliced brisket.
  4. It keeps in the fridge for a week.
Texas Brisket Rub — Salt, coarse pepper and a little garlic: the plain rub of a central Texas brisket, which lets the beef and the smoke lead.

About 2/3 cup

Ingredients

  • 1/4 cup coarse black pepper
  • 1/4 cup kosher salt
  • 1 tablespoon garlic powder

Method

  1. Mix the pepper, salt and garlic powder.
  2. Season the brisket on every side in an even, generous coat, with the meat still just showing through, with or without a thin binder of mustard or oil.
  3. Season it the night before or just before it goes on.
  4. Leave out the garlic for the salt-and-pepper-only rub many Texas pitmasters use.
Memphis Dry Rub — Paprika-red, savoury and a little sweet: rubbed on ribs before the smoke and shaken over them again before serving.

About 3/4 cup

Ingredients

  • 1/4 cup sweet paprika
  • 2 tablespoons brown sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons chili powder
  • 1 teaspoon dry mustard
  • 1 teaspoon celery salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper

Method

  1. Mix everything well, breaking up any lumps of sugar.
  2. Pat it onto the ribs on both sides an hour or more before they go on.
  3. For dry ribs, shake a little more over them as they come off the pit.
  4. Store it airtight for up to 6 months.
Kansas City Sweet Rub — Brown sugar and paprika: a sweet rub that builds a dark, sticky bark on ribs and pork shoulder.

About 1 cup

Ingredients

  • 1/2 cup packed brown sugar
  • 1/4 cup paprika
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 1 teaspoon cayenne pepper

Method

  1. Mix everything well, breaking up any lumps of sugar.
  2. Coat the meat evenly an hour or more before it goes on.
  3. Use it for low and slow cooks: the sugar scorches over direct heat or above about 300°F.
  4. Store it airtight for up to 6 months.
Carolina Pork Rub — Paprika, mustard and red pepper: a rub for pork shoulder that sits well under a vinegar sauce.

About 3/4 cup

Ingredients

  • 1/4 cup paprika
  • 2 tablespoons brown sugar
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon dry mustard
  • 2 teaspoons garlic powder
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon cayenne pepper

Method

  1. Mix everything well.
  2. Rub it all over the pork shoulder, the night before if you can, and keep it covered in the fridge.
  3. Finish the pulled pork with a vinegar sauce.
  4. Store it airtight for up to 6 months.
Poultry Rub — Paprika and herbs for chicken and turkey: savoury, a little sweet, and good under crisp skin.

About 1/2 cup

Ingredients

  • 2 tablespoons paprika
  • 1 tablespoon kosher salt
  • 1 tablespoon brown sugar
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon cayenne pepper

Method

  1. Mix everything well.
  2. Pat the bird dry, then rub it over the skin and under it where you can reach.
  3. If the bird has been dry brined or brined, leave the salt out of the rub.
  4. Store it airtight for up to 6 months.
Coffee Rub — Ground coffee, pepper and chili: a dark, earthy rub for beef — brisket, tri-tip and thick steaks.

About 2/3 cup

Ingredients

  • 2 tablespoons finely ground dark-roast coffee
  • 2 tablespoons kosher salt
  • 2 tablespoons coarse black pepper
  • 1 tablespoon brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon ancho chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon unsweetened cocoa powder
  • 1/2 teaspoon ground cumin

Method

  1. Mix everything well.
  2. Coat the beef evenly an hour or more before it goes on, or the night before for a brisket.
  3. It darkens fast: over high heat, sear briefly and finish over indirect heat.
  4. Store it airtight for up to 3 months; the coffee fades.

Top rated elsewhere

Rated at least 4.5 stars by 25 or more cooks, gathered 2026-10-20. Each recipe stays on its own site.