6 HOMEMADE SAUCES FOR BEEF, CHICKEN, PORK, and PASTA RECIPES STEP BY STEP GUIDE

Recipe by: chef ssentongo

From :Get Easy Recipes/ cook smart

Here are 6 delicious homemade sauces that pair perfectly with beef, chicken, pork, and pasta dishes. Each recipe is easy to follow and packed with flavor!

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1. Classic Creamy Garlic Parmesan Sauce

Perfect for: Pasta, Chicken, Pork
Ingredients:

• 2 tbsp butter
• 4 garlic cloves (minced)
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp Italian seasoning

Instructions:

1. Melt butter in a pan over medium heat. Add garlic and sauté until fragrant (30 sec).
2. Pour in heavy cream and stir well. Simmer for 2-3 minutes.
3. Add Parmesan, salt, pepper, and Italian seasoning. Stir until smooth and creamy.
4. Toss with pasta or drizzle over chicken/pork.

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2. Sweet & Tangy BBQ Sauce

Perfect for: Beef, Pork, Chicken
Ingredients:

• 1 cup ketchup
• ¼ cup apple cider vinegar
• ¼ cup brown sugar
• 2 tbsp honey
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• ½ tsp garlic powder

Instructions:

1. Combine all ingredients in a saucepan over medium heat.
2. Simmer for 10-15 minutes, stirring occasionally, until thickened.
3. Brush over grilled meats or use as a dipping sauce.

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3. Rich Mushroom & Red Wine Sauce

Perfect for: Beef, Pork, Pasta
Ingredients:

• 2 tbsp olive oil
• 1 cup mushrooms (sliced)
• 1 shallot (minced)
• ½ cup red wine
• 1 cup beef broth
• 2 tbsp butter
• 1 tsp thyme

Instructions:

1. Heat oil in a pan, sauté mushrooms and shallots until soft.
2. Pour in red wine, simmer until reduced by half.
3. Add beef broth and thyme, cook for 5-7 minutes.
4. Stir in butter for a glossy finish. Serve over steak or pork chops.

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4. Spicy Honey Mustard Sauce

Perfect for: Chicken, Pork, Pasta
Ingredients:

• ½ cup Dijon mustard
• ¼ cup honey
• 2 tbsp mayonnaise
• 1 tbsp hot sauce (optional)
• 1 tsp garlic powder

Instructions:

1. Whisk all ingredients in a bowl until smooth.
2. Adjust sweetness/spice to taste.
3. Great as a glaze, dip, or pasta dressing.

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5. Fresh Herb & Lemon Butter Sauce

Perfect for: Chicken, Fish, Pasta
Ingredients:

• 4 tbsp butter
• 2 garlic cloves (minced)
• Juice of 1 lemon
• 2 tbsp fresh parsley (chopped)
• 1 tbsp fresh thyme

Instructions:

1. Melt butter in a pan, add garlic and cook for 1 minute.
2. Stir in lemon juice and herbs.
3. Drizzle over grilled chicken or toss with pasta.

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6. Smoky Chipotle Adobo Sauce

Perfect for: Beef, Chicken, Tacos
Ingredients:

• 2 chipotle peppers in adobo (minced)
• ½ cup sour cream
• ¼ cup mayo
• 1 tsp cumin
• 1 tbsp lime juice

Instructions:

1. Blend all ingredients until smooth.
2. Adjust spice level with more/less chipotle.
3. Drizzle over tacos, grilled meats, or burgers.

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Final Tips:

• Store sauces in airtight containers (most last 5-7 days in the fridge).
• Adjust seasoning to taste—add more salt, spice, or sweetness as needed.

Enjoy these sauces with your favorite dishes! Let me know if you’d like any variations.

CHICKEN BIRYAN RECIPE

Here’s a classic Chicken Biryani recipe with layers of fragrant rice, tender chicken, and aromatic spices. This dish is perfect for special occasions or when you’re craving a flavorful, one-pot meal!

Ingredients (Serves 4–6)

For the Chicken Marinade:

• 500g (1 lb) chicken (thighs or drumsticks, bone-in for best flavor)
• 1 cup yogurt
• 2 tbsp ginger-garlic paste
• 1 tsp turmeric
• 1 tbsp red chili powder (adjust to taste)
• 1 tsp garam masala
• 1 tbsp lemon juice
• Salt to taste

For the Rice:

• 2 cups basmati rice (soaked for 30 mins)
• 4 cups water
• 1 bay leaf
• 4 green cardamom pods
• 4 cloves
• 1-inch cinnamon stick
• 1 tsp salt

For Layering & Garnish:

• 2 large onions (thinly sliced & fried until golden)
• 1/2 cup chopped coriander (cilantro)
• 1/2 cup chopped mint leaves
• 2–3 green chilies (slit)
• 1/2 tsp saffron (soaked in 2 tbsp warm milk)
• 2 tbsp ghee (or butter)
• 1/4 cup fried cashews & raisins (optional)

Instructions

1. Marinate the Chicken:

• Mix all marinade ingredients in a bowl, coat the chicken well, and refrigerate for at least 1 hour (overnight for best flavor).

2. Cook the Rice:

• Boil water with whole spices and salt.
• Add soaked rice and cook until 70% done (grains should still have a slight bite). Drain and set aside.

3. Cook the Chicken:

• In a heavy-bottomed pot, heat oil and cook the marinated chicken on medium heat for 10–12 mins until partially cooked (gravy should thicken).

4. Layering the Biryani (Dum Style):

• First Layer: Spread half the partially cooked rice over the chicken.
• Second Layer: Sprinkle half the fried onions, mint, coriander, green chilies, and saffron milk.
• Third Layer: Add remaining rice, followed by the rest of the fried onions, herbs, and saffron milk.
• Drizzle ghee on top and cover with a tight lid (or seal with dough for authentic dum cooking).

5. Dum Cooking (Slow Steam):

• Cook on low heat for 20–25 mins to let flavors meld.
• Turn off heat and let it rest for 10 mins before opening.

6. Serve Hot!

• Gently fluff the biryani, garnish with fried cashews & raisins, and serve with raita (yogurt dip) or mirchi ka salan.

Tips for Perfect Biryani:

✔ Use aged basmati rice for long, non-sticky grains.
✔ Don’t overcook rice before layering—it finishes cooking in dum.
✔ Kewra water or rose water (1 tsp) can be added for extra fragrance.
✔ For a quicker version, use a pressure cooker (1 whistle on low heat after layering).

Enjoy your aromatic, flavorful Chicken Biryani! Let me know if you’d like any variations (Hyderabadi, Kolkata, or Sindhi style). 😊🍛