Five Simmer Sauces
Life gets busy, but that doesn’t mean dinner needs to be complicated. These five simmer sauces are your new best friends for quick, flavorful meals. Whether you’re tossing pasta in a rich Alfredo or Spicy “Vodka” Sauce, making a cozy curry with the Butter Chicken or Thai Red Curry Sauce, or assembling enchiladas with the Green Enchilada Sauce, these recipes are versatile, easy to make ahead, and perfect for meal prep. Let’s dive into how to whip up each one, how to turn them into full meals, and tips for storing and serving!
Butter Chicken Sauce
This sauce is the ultimate comfort food—creamy, rich, and spiced just enough to make every bite flavorful without being overpowering. Start by warming ghee or oil in a skillet and sautéing garlic and ginger until fragrant. Then, stir in a blend of warm spices like garam masala, cumin, and turmeric. Let the spices bloom before adding tomato paste and sauce for a tangy, savory base. The magic happens when you stir in heavy cream and butter, creating a silky, luxurious sauce that’s ready to elevate any dish.
To make it into a meal, cook up bite-sized pieces of chicken and simmer them in the sauce until tender. Serve over fluffy basmati rice or scoop it up with warm naan. You can also toss in roasted veggies like cauliflower, chickpeas, or paneer for a plant-based twist.
Thai Red Curry Sauce
This sauce is a vibrant blend of creamy coconut milk, aromatic red curry paste, and a hint of sweetness. Start by sautéing garlic and ginger in coconut oil until fragrant, then stir in the curry paste to toast it and bring out its bold flavors. Add coconut milk, fish sauce, lime juice, and a touch of sugar for balance. Simmer until it’s smooth and slightly thickened.
For a full meal, toss in your favorite protein—chicken, shrimp, or tofu all work beautifully—along with a mix of veggies like bell peppers, zucchini, or green beans. I also love adding lots of fresh basil and cilantro! Serve it over jasmine rice to soak up every drop of the flavorful sauce.
Spicy “Vodka” Sauce
This sauce is creamy, tomato-forward, and just spicy enough to keep things interesting. Start by sautéing garlic in olive oil until golden, then add tomato paste and let it caramelize for deep flavor. Stir in heavy cream, red pepper flakes, and a touch of dried basil. Once the sauce is smooth, finish it off with a generous amount of parmesan and a little butter to make it extra luscious. Add salt to taste!
Toss it with penne or rigatoni, then top with more parmesan and fresh basil for a restaurant-worthy pasta night. Add in cooked Italian chicken sausage or protein of choice for an even heartier dish. Serve with garlic bread and a crisp side salad for balance.
Alfredo Sauce
Classic Alfredo is rich, creamy, and endlessly comforting. Melt butter in a saucepan and sauté garlic until fragrant, then stir in heavy cream and seasonings like Italian herbs and a dash of nutmeg for warmth. Once it starts to simmer, whisk in freshly grated parmesan and a bit of cream cheese to make the sauce extra smooth and cheesy.
Toss it with fettuccine or any pasta you have on hand, then top with grilled chicken or shrimp for a complete meal. It also makes a fantastic sauce for baked dishes like lasagna or as a dip for breadsticks.
Green Enchilada Sauce
This sauce is fresh, zesty, and packed with roasted flavors. Sauté tomatillos, onions, and peppers until softened and slightly charred, then add garlic at the last minute to keep its flavor vibrant. Blend the mixture with cilantro, lime juice, spices, and chicken broth until smooth.
Use it to smother enchiladas filled with shredded chicken, beans, or cheese before baking until bubbly. It’s also perfect as a topping for chilaquiles, a dip for tortilla chips, or even as a sauce for grilled fish tacos. You could even mix it with some mashed avocado to make a dip for quesadillas or chips!
Storing the Simmer Sauces
These sauces are ideal for meal prep because they store beautifully. Once cooled, pour the sauces into clean jars or airtight containers. In the fridge, they’ll last about 4 to 5 days, and in the freezer, up to 3 months. Label each jar with the date so you can keep track. To reheat, simmer gently on the stove or microwave in short bursts, stirring frequently.
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Dinner
Five Simmer Sauces
Ingredients
BUTTER CHICKEN- 2 tablespoons ghee or oil
- 2 teaspoons ginger paste
- 1 tablespoon fresh garlic, minced or paste
- 2 tablespoons garam masala
- 1 tablespoon coriander
- 1 1/2 teaspoon cumin
- 1 to 2 teaspoons cayenne powder, to taste for spiciness
- 2 teaspoons salt
- 1/2 tablespoon turmeric
- 1/4 cup tomato paste
- 1/2 cup tomato sauce
- 1 cup heavy cream
- 1/3 cup unsalted butter
- 1 tablespoon sugar, or sweetness to taste
- 2 tablespoons coconut oil
- 1 tablespoon ginger paste
- 1 tablespoon minced garlic
- 1/4 cup red curry paste
- 1/2 tablespoon fish sauce
- 13-ounce can coconut milk
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1/2 to 1 teaspoon red pepper flakes
- salt, to taste
- 2 teaspoons cornstarch mixed with 2 tablespoons water
- 1/4 cup extra virgin olive oil
- 1 tablespoon fresh garlic, finely minced
- 2/3 cup tomato paste
- 1 1/3 cup heavy cream
- 1 to 2 teaspoons red pepper flakes, or to taste
- 2 teaspoons dried basil
- salt and pepper, to taste
- 1/2 cup freshly grated parmesan, more to taste
- 2 tablespoons unsalted butter
- 3/4 cup unsalted butter
- 1 1/2 tablespoon fresh garlic, minced
- 3 cups heavy cream
- 2 1/4 teaspoons Italian seasoning
- 3/4 to 1 teaspoon salt, more to taste
- 3/4 to 1 teaspoon black pepper, to taste
- dash of nutmeg
- 2 1/4 cups parmesan, freshly grated
- 3 tablespoons cream cheese
- 2 tablespoons avocado oil
- 6 to 8 tomatillos, peeled and chopped
- 1/2 yellow onion, chopped
- 3 to 4 garlic cloves
- 1 bunch cilantro
- juice of 1/2 lime
- 1 serrano chili, seeds and stem removed
- 2 jalapeños, seeds and stem removed
- 1 Anaheim pepper
- 1/2 teaspoon salt, more to taste
- 1/2 teaspoon cumin
- 1 1/2 cups chicken broth
Instructions
MAKE THE BUTTER CHICKEN SAUCE
- Heat ghee or oil in a large skillet over medium heat.
- Sauté the ginger and garlic paste until fragrant, about 1 minute.
- Add garam masala, coriander, cumin, cayenne powder, salt, and turmeric. Stir well to toast the spices for another minute.
- Stir in tomato paste and tomato sauce, cooking until the mixture thickens slightly.
- Reduce the heat to low, then stir in heavy cream, butter, and sugar. Simmer gently for 5-7 minutes until the sauce is rich and creamy.
MAKE THE THAI RED CURRY SAUCE
- In a medium pan, heat coconut oil over medium heat.
- Add ginger and garlic paste and sauté for about 1 minute until fragrant.
- Stir in the red curry paste and cook for 2 minutes to enhance the flavors.
- Add the fish sauce, coconut milk, lime juice, brown sugar, and red pepper flakes. Stir until smooth.
- Bring to a simmer and cook for 5-7 minutes, then season with salt to taste.
- To thicken, stir in the cornstarch slurry and simmer for 2-3 more minutes.
MAKE THE SPICY "VODKA" SAUCE
- Heat olive oil in a saucepan over medium heat. Add minced garlic and cook for about 1 minute.
- Stir in the tomato paste and cook for 2-3 minutes, allowing it to caramelize slightly.
- Lower the heat and gradually stir in heavy cream until the sauce is smooth.
- Add red pepper flakes, dried basil, and season with salt and pepper to taste.
- Mix in the parmesan and butter, stirring until melted and well combined. Simmer for 5 minutes.
MAKE THE ALFREDO SAUCE
- Melt butter in a large saucepan over medium-low heat.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Stir in heavy cream, Italian seasoning, salt, pepper, and a dash of nutmeg. Bring to a gentle simmer.
- Gradually whisk in grated parmesan and cream cheese until smooth and creamy.
- Simmer for 5-7 minutes, stirring frequently, until the sauce thickens.
MAKE THE GREEN ENCHILADA SAUCE
- Heat avocado oil in a large pan over medium heat.
- Add the tomatillos, onion, Anaheim pepper, serrano chili, and jalapeños. Sauté for 7-8 minutes until softened and slightly charred.
- Add garlic in the last 1-2 minutes of cooking and sauté until fragrant.
- Transfer the mixture to a blender along with cilantro, lime juice, salt, cumin, and chicken broth. Blend until smooth.
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HI, I’M HAJAR
Welcome to Moribyan! This is my blog where I love to share all my favorite recipes and lifestyle tips with you all. If I’m not cooking here, I’m either at Trader Joe’s, the gym, or eating a bagel.
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