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Five Simmer Sauces

Meal prep made easy with these 5 versatile simmer sauces that bring bold, comforting flavors to your weeknight dinners! Whether you're tossing pasta in the creamy Alfredo or Spicy "Vodka" Sauce, adding chicken and veggies to the Thai Red Curry or Butter Chicken Sauce, or baking up cheesy enchiladas with the Green Enchilada Sauce, dinner is done in no time. Stock your fridge or freezer with these homemade sauces to make mealtime stress-free and delicious!
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
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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

THAI RED CURRY

  • 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

SPICY "VODKA" SAUCE

  • 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

ALFREDO SAUCE

  • 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

GREEN ENCHILADA

  • 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

  1. Heat ghee or oil in a large skillet over medium heat.
  2. Sauté the ginger and garlic paste until fragrant, about 1 minute.
  3. Add garam masala, coriander, cumin, cayenne powder, salt, and turmeric. Stir well to toast the spices for another minute.
  4. Stir in tomato paste and tomato sauce, cooking until the mixture thickens slightly.
  5. 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

  1. In a medium pan, heat coconut oil over medium heat.
  2. Add ginger and garlic paste and sauté for about 1 minute until fragrant.
  3. Stir in the red curry paste and cook for 2 minutes to enhance the flavors.
  4. Add the fish sauce, coconut milk, lime juice, brown sugar, and red pepper flakes. Stir until smooth.
  5. Bring to a simmer and cook for 5-7 minutes, then season with salt to taste.
  6. To thicken, stir in the cornstarch slurry and simmer for 2-3 more minutes.

MAKE THE SPICY "VODKA" SAUCE

  1. Heat olive oil in a saucepan over medium heat. Add minced garlic and cook for about 1 minute.
  2. Stir in the tomato paste and cook for 2-3 minutes, allowing it to caramelize slightly.
  3. Lower the heat and gradually stir in heavy cream until the sauce is smooth.
  4. Add red pepper flakes, dried basil, and season with salt and pepper to taste.
  5. Mix in the parmesan and butter, stirring until melted and well combined. Simmer for 5 minutes.

MAKE THE ALFREDO SAUCE

  1. Melt butter in a large saucepan over medium-low heat.
  2. Add minced garlic and sauté until fragrant, about 1 minute.
  3. Stir in heavy cream, Italian seasoning, salt, pepper, and a dash of nutmeg. Bring to a gentle simmer.
  4. Gradually whisk in grated parmesan and cream cheese until smooth and creamy.
  5. Simmer for 5-7 minutes, stirring frequently, until the sauce thickens.

MAKE THE GREEN ENCHILADA SAUCE

  1. Heat avocado oil in a large pan over medium heat.
  2. Add the tomatillos, onion, Anaheim pepper, serrano chili, and jalapeños. Sauté for 7-8 minutes until softened and slightly charred.
  3. Add garlic in the last 1-2 minutes of cooking and sauté until fragrant.
  4. Transfer the mixture to a blender along with cilantro, lime juice, salt, cumin, and chicken broth. Blend until smooth.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!