Saucy: 50 Recipes for Drizzly, Dunk-Able, Go-To Sauces to Elevate Everyday Meals

Home cooks can add “a little oomph” to weeknight meals through sauces, glazes, dressings, and dips, promises Pink Owl Kitchen blogger Boyd in her handy debut. Sorted into eight categories (including “creamy” and “spicy”), the recipes span a global range of flavors. A cup of parsley and a cup of cilantro form the basis of both a North African-inspired chermoula and orange chimichurri. Short intros suggest when a sauce can be used as a dip, including creamy avocado sauce and roasted beet hummus, and offer ideas of what to pair them with. In addition to a basic marinara, tomato-based sauces include Chinese-inspired tomato ginger and a Guava barbecue. The difference between the “Tangy” and “Spicy” chapters seems to be one of degrees: the tangy Jerk Sauce calls for one scotch bonnet pepper while spicy Caribbean Pepper Sauce calls for four. Savory sauces include a coconut curry and a blender hollandaise. Dessert sauces—including raspberry glaze, lemon curd, and Mexican chocolate sauce—can be drizzled over ice cream, brownies, and cakes. Boyd rounds things out with 10 recipes for simple fare to pair with the sauces, including pan-seared steak, fluffy rice, and bread pudding. This giftable guide will appeal to experts and novices alike. (Mar.)