Sometimes, the real secret to making food feel special isn’t in the main dish—it’s in the sauce. A simple bowl of roasted veggies, plain pasta, or grilled chicken can go from “meh” to amazing with just a spoonful of the right sauce.
If you’re like me, you’ve probably reached for store-bought sauces thinking they’ll save time. But honestly? Most of them are kinda bland, overly salty, and full of ingredients I’d rather skip.
That’s why I started making my own—and never looked back.
These five homemade sauces are my go-to lineup. They’re quick, fresh, way more flavorful, and made from real ingredients. Plus, they’re naturally gluten-free, super customizable, and work for a bunch of dietary needs.
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1. Tahini Sauce
Creamy, nutty, and endlessly versatile
This one’s a staple in my fridge. It’s dairy-free but still rich and creamy, thanks to ground sesame seeds (aka tahini). The flavor is nutty with a citrusy kick, and it works with everything from grain bowls to roasted cauliflower to wraps.
Perfect Pairings:
- Drizzle over falafel or roasted sweet potatoes
- Use as a salad dressing (especially with chickpeas or lentils)
- Try it on grilled eggplant or as a sandwich spread
Smart Substitutions:
- Sunflower seed butter works great if you’re avoiding sesame
- Add garlic or cumin for extra depth
Visual Cue:
Should be smooth, pourable, and about as thick as pancake batter
Make-Ahead Tip:
Keeps in the fridge up to 5 days, and the flavor actually improves a bit with time
Yield:
About 1½ cups (roughly 12 servings)
Allergen Note:
Contains sesame, a common allergen
2. Basil Pesto
Bright, herby, and seriously addictive
Fresh basil, garlic, nuts, and olive oil—it doesn’t get much simpler or more satisfying. This pesto tastes like summer in a spoon, but I honestly make it year-round. It’s bold, slightly salty, and full of good fats.
Perfect Pairings:
- Toss with pasta or zucchini noodles
- Spread on grilled chicken or turkey sandwiches
- Swirl into soups like minestrone or tomato
Smart Substitutions:
- Use pumpkin or sunflower seeds instead of pine nuts
- Sub nutritional yeast for parmesan to keep it vegan
- In winter, try kale or spinach pesto instead
Visual Cue:
Vibrant green with a slightly chunky, spreadable texture
Make-Ahead Tip:
Best 1–2 days ahead; the garlic flavor mellows and deepens
Yield:
About 1 cup (8 servings)
Allergen Note:
Contains nuts and often dairy (parmesan)
3. Marinara Sauce
Hearty, comforting, and full of real tomato flavor
Homemade marinara is so much better than anything from a jar. This version is simple, quick, and packed with garlic, herbs, and that natural tomato sweetness that makes everything taste cozy.
Perfect Pairings:
- Spoon over eggplant parm or baked pasta
- Use as a base for shakshuka or pizza
- Serve as a dip for mozzarella sticks or roasted polenta fries
Smart Substitutions:
- Canned tomatoes work great when fresh ones aren’t in season
- Add a pinch of sugar to balance acidity if needed
Visual Cue:
Bright red, thick enough to coat a spoon, with flecks of herbs
Make-Ahead Tip:
Best made a day ahead—the flavors get deeper and more balanced
Yield:
Roughly 3 cups (enough for 1 pound of pasta)
Allergen Note:
Naturally gluten-free and dairy-free
4. Tzatziki
Cool, tangy, and the perfect contrast to rich or spicy dishes
Tzatziki is creamy, refreshing, and shockingly easy to make. I love it with grilled meats, but it also works as a dip for veggies or a topping for roasted salmon. The cucumber and dill make it feel light, but the Greek yogurt gives it a satisfying richness.
Perfect Pairings:
- Serve with lamb burgers or grilled chicken
- Add to pita wraps with grilled veggies
- Use as a dip with fresh veggies or pita chips
Smart Substitutions:
- Coconut yogurt or cashew cream make it dairy-free
- Add mint in spring for extra brightness
Visual Cue:
White base with green flecks, thick enough to dip without running
Make-Ahead Tip:
Let it chill for at least 4–6 hours before serving so the flavors meld
Yield:
About 2 cups (16 condiment servings)
Allergen Note:
Contains dairy (Greek yogurt)
5. Romesco Sauce
Smoky, nutty, and surprisingly rich
If you haven’t tried romesco yet, you’re missing out. It’s bold and earthy, with roasted red peppers, garlic, nuts, and smoked paprika. I use it as a dip, a sauce, even as a spread on toast. It’s got that restaurant-level flavor but comes together in under 10 minutes with a blender.
Perfect Pairings:
- Spoon over roasted Brussels sprouts or potatoes
- Spread on sourdough or use as a veggie burger sauce
- Serve with grilled shrimp or white fish
Smart Substitutions:
- Walnuts work if you don’t have almonds or hazelnuts
- Jarred roasted peppers save time, or roast your own in fall
Visual Cue:
Rusty red-orange color with a texture similar to hummus—thick but spreadable
Make-Ahead Tip:
Tastes even better after sitting for 24 hours
Yield:
Roughly 1¾ cups (about 14 servings)
Allergen Note:
Contains nuts (almonds/hazelnuts)
Equipment to Get Started
You don’t need anything fancy—just a few basics:
- Blender or food processor (for pesto, tahini, romesco)
- Mixing bowl and whisk (for tzatziki and marinara)
- Measuring cups, sharp knife, and a solid cutting board
Smart Storage Tips
These sauces are meal prep heroes. Make a batch, store what you need, and freeze the rest.
- Store in airtight containers for 4–5 days in the fridge
- Freeze up to 3 months (ice cube trays are great for portioning)
- Thaw overnight in the fridge or in a bowl of warm water
Seasonal Twists to Keep It Fresh
- Summer: Use fresh basil and tomatoes for pesto and marinara
- Fall: Roast your own bell peppers for romesco
- Winter: Try kale or sun-dried tomato pesto
- Spring: Add fresh mint to tzatziki or lemon zest to tahini
Final Scoop
These five easy sauces are the kind of thing that make home cooking feel fun again. They’re healthy, flavorful, flexible, and actually kind of fun to make.
Whether you’re trying to eat more plant-based meals, reduce processed food, or just keep things interesting in the kitchen—these are your flavor-building blocks.
Try one (or all five). You’ll be surprised how much better your meals taste with just a little homemade sauce on the side.
Healthy Sauce Recipes
Ingredients
Tahini Sauce
- ½ cup tahini
- ¼ cup water or more for desired consistency
- ¼ cup fresh lemon juice about 2 lemons
- 2 garlic cloves minced
- ½ teaspoon kosher salt
- ¼ teaspoon ground cumin
Basil Pesto
- ¼ cup raw pine nuts
- ¼ cup raw cashews
- ⅔ cup extra-virgin olive oil more as needed
- 2 teaspoons fresh lemon juice
- 2 cups packed fresh basil leaves
- 3 garlic cloves
- ½ teaspoon kosher salt
- Freshly ground black pepper to taste
- ¼ cup freshly grated Parmesan cheese
Marinara Sauce
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion finely diced
- 4 garlic cloves minced
- 1 28-ounce can crushed tomatoes
- ½ teaspoon kosher salt
- 1 tablespoon fresh thyme chopped
- 1 tablespoon fresh basil chopped
Tzatziki Sauce
- 1 medium cucumber peeled and grated
- 1 ½ cups plain Greek yogurt
- 2 tablespoons fresh dill finely chopped
- 2 garlic cloves minced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon kosher salt
Romesco Sauce
- ½ cup raw hazelnuts
- ½ cup slivered almonds
- 1 14.5-ounce can diced fire-roasted tomatoes, drained
- 1 11.5-ounce jar roasted red peppers, drained (about 5 peppers)
- 3 garlic cloves peeled
- 2 tablespoons red wine vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ¼ cup extra-virgin olive oil more as needed
Instructions
Tahini Sauce
- Whisk tahini, water, lemon juice, garlic, salt, and cumin in a medium bowl. The mixture may appear separated at first; keep whisking until it becomes creamy.
- For a thinner sauce, gradually add more water until you achieve the desired consistency.
Basil Pesto
- Toast the pine nuts and cashews in a skillet over medium-low heat for 5 minutes until lightly golden. Transfer to a food processor.
- Add olive oil, lemon juice, basil, garlic, salt, pepper, and Parmesan. Blend until smooth, adding more oil if needed to thin the sauce.
Marinara Sauce
- Heat olive oil in a medium pot over medium-high heat. Add onion and sauté for 3-4 minutes until softened.
- Add garlic and cook for 30 seconds. Stir in tomatoes, salt, and thyme, bringing to a boil.
- Reduce heat to a simmer and cook for 20-25 minutes until the sauce thickens slightly. Stir in basil before serving.
Tzatziki Sauce
- Press grated cucumber through a sieve to remove excess moisture. Alternatively, use a nut milk bag or cheesecloth.
- Combine the cucumber, yogurt, dill, garlic, oil, lemon juice, and salt in a bowl. Mix until creamy.
Romesco Sauce
- Toast hazelnuts in a skillet over medium heat for 5-8 minutes. Transfer to a plate to cool. Repeat with almonds for 3-4 minutes.
- Remove hazelnut skins by rubbing them with a towel. Add nuts, tomatoes, peppers, garlic, vinegar, paprika, salt, and oil to a food processor.
- Blend on high for 1 minute until smooth, adding more oil if needed to reach desired consistency.
Notes
- These sauces can be frozen in ice cube trays for portioned use and stored for up to 3 months.
- Perfect for pairing with vegetables, proteins, or grains for a healthy, flavorful meal.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.