Easy Homemade Sauces you can make from scratch in minutes! This collection includes creamy Alfredo Sauce, classic Marinara Sauce, fresh Basil Pesto, spicy Buffalo Sauce, savory Teriyaki Sauce, and smoky Barbecue Sauce. Perfect for pasta, chicken, pizza, dipping, grilling, and meal prep. Simple ingredients, bold flavors, and no store-bought preservatives. Ideal for quick dinners, sauce lovers, and home cooking inspiration.
1️⃣Marinara Sauce
Ingredients:
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes (San Marzano for best flavor)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried oregano
½ teaspoon red pepper flakes (optional)
1 teaspoon sugar
¼ cup fresh basil, chopped
Instructions:
Heat olive oil in a saucepan over medium heat. Add onions and cook until soft about 5 minutes. Stir in garlic and cook for 30 seconds until fragrant. Pour in crushed tomatoes and stir. Add salt, black pepper, oregano, red pepper flakes, and sugar.
Reduce heat to low and let the sauce simmer for 20-30 minutes, stirring occasionally. Stir in basil in the last 5 minutes.
For a smooth sauce, use an immersion blender or standard blender. Serve over pasta, pizza, meatballs, or as a dip!
2️⃣Barbecue Sauce
Ingredients:
1 cup ketchup (preferably a quality brand)
1/4 cup apple cider vinegar
1/4 cup brown sugar
2 tbsp molasses (adds depth)
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tsp smoked paprika (for that smoky flavor)
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper (optional, for heat)
1/2 tsp black pepper
Instructions:
Combine all ingredients in a saucepan over medium heat. Stir well and bring to a simmer. Reduce heat to low and let simmer for 15–20 minutes, stirring occasionally, until it thickens slightly.
Taste and adjust seasoning—more sugar for sweet, more vinegar for tang, more hot sauce/cayenne for spice.
Let cool, then store in an airtight jar in the fridge last to 2 weeks.
3️⃣Alfredo Sauce
Ingredients:
1/2 cup unsalted butter
1 cup heavy cream
2 cups freshly grated Parmesan cheese (not pre-shredded!)
2–3 garlic cloves, minced
Salt & freshly cracked black pepper, to taste
Optional: pinch of nutmeg (adds a subtle warmth)
Instructions:
Melt butter in a large skillet over medium heat. If using garlic, sauté it gently for about 1 minute until fragrant (don’t brown it).
Pour in the heavy cream and bring to a gentle simmer. Let it bubble for 3–4 minutes, stirring often.
Reduce heat to low, then gradually whisk in the Parmesan cheese until melted and smooth.
Season with salt, pepper, and a small pinch of nutmeg if using. Simmer gently for another minute or two, then toss with hot pasta immediately.
Tips:
Use good Parmesan—it makes or breaks the flavor.
Don’t boil after adding cheese, or it can get grainy.
Best served right away. If it thickens too much, loosen it with a splash of pasta water.
4️⃣Basil Pesto
Ingredients
2 cups fresh basil leaves, packed
⅓ cup olive oil (extra-virgin)
⅓ cup grated Parmesan cheese
¼ cup pine nuts (or walnuts/cashews)
2–3 cloves garlic
Salt & black pepper, to taste
Optional: squeeze of lemon juice (for brightness)
Instructions
- Blend basil, nuts, and garlic in a food processor until finely chopped.
- Stream in olive oil while blending until smooth but slightly textured.
- Add Parmesan, pulse to combine.
- Season with salt, pepper, and a little lemon juice if desired.
Tips & Variations
Extra green: Blanch basil 5–10 seconds, ice bath, then blend.
Nut-free: Use sunflower seeds.
Dairy-free: Skip cheese or use nutritional yeast.
Kick: Add a pinch of red pepper flakes.
Storage
Makes 1 cup.
Refrigerate up to 5 days (cover surface with a thin layer of oil).
Freeze in ice cube trays for up to 3 months.
5️⃣Teriyaki Sauce
Ingredients
¾ cup soy sauce (or low-sodium)
½ cup water
⅓ cup brown sugar (packed)
2 tbsp honey (or sugar)
1 tbsp rice vinegar (or apple cider vinegar)
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, grated (or ½ tsp ground)
2 tbsp cornstarch
2 tbsp water (for slurry)
Instructions
- Combine base
In a saucepan, whisk soy sauce, water, brown sugar, honey, vinegar, sesame oil, garlic, and ginger. - Simmer
Bring to a gentle boil over medium heat. - Thicken
Stir in cornstarch slurry. Simmer 1–2 minutes until thick and glossy. - Cool & jar
Remove from heat. Let cool, then pour into a clean mason jar.
Storage
Yield: ~1½ cups
Refrigerator: up to 2 weeks
Freezer: up to 3 months
6️⃣Buffalo Sauce
Smooth, buttery, tangy—perfect for wings, chicken, shrimp, wraps, and dipping.
Ingredients
½ cup hot sauce (Frank’s-style works best)
½ cup unsalted butter
1 tbsp apple cider vinegar
½ tsp garlic powder
¼ tsp paprika (optional)
¼ tsp cayenne pepper (optional, for extra heat)
Salt to taste (usually not needed)
Instructions
- Melt butter
In a small saucepan over low heat, melt the butter gently (do not boil). - Whisk
Add hot sauce, vinegar, garlic powder, paprika, and cayenne. Whisk until smooth and emulsified. - Simmer briefly
Simmer on low for 2–3 minutes, stirring constantly. - Cool & jar
Remove from heat, cool slightly, then pour into a mason jar.
Yield & Storage
Makes: 1 cup
Store: Refrigerate up to 2 weeks
Tip: Warm gently and shake before using (butter will solidify when cold).
