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15 Sauces & Syrups You Can Stop Buying and Start Making Homemade (Recipes Included!)

15 Sauces & Syrups You Can Stop Buying and Start Making Homemade- -A great resource to save and keep on hand! A list of 15 sauces and syrups that can easily be made right in your kitchen.

** For a quick list, click the ” In This Post” Plus (+) sign. By clicking the title of the recipe, you will jump right to it. 👍

Yes, I have made all of these recipes at one point in my adult life. They are all easy, quick to make and taste just like the store bought version. They are great if you want to omit certain store bought versions or just simply need them in a pinch.

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1. Caramel Sauce

  • 1 cup brown sugar
  • 1/2 cup whipping cream
  • 2 TBSP butter
  • dash of salt
  • 1 TBSP vanilla
  • Instructions:
  • In a saucepan, under low-medium heat , whisk together brown sugar, butter and cream. Cook until mixture has thicken. This should take about 8-10 minutes. Remove from heat, then, whisk in vanilla and salt . Let cool about 30 minutes before using.
  • Keep leftovers in a covered container/jar in the refrigerator. Use within a week.
  • Makes approx. 1 & 1/4 cups

2. Alfredo Sauce

  • 1/4 cup butter
  • 1 cup heavy cream
  • 1 1/4 cup Parmesan cheese
  • 1 tsp minced garlic ( or more, if desired)
  • 1-2 tsp dried parsley
  • Instructions:
  • In a saucepan over medium heat, melt butter with garlic. Once butter is melted, add in whipping cream and increase heat slightly. Let the mixture come to a simmer. Simmer for 5-8 minutes or until it starts to thicken. Whisk in cheese and parsley. Continue whisking until cheese is melted.
  • Makes approx. 1 & 1/4 cups

3. Vodka Sauce

  • 6 oz tomato paste
  • 2 TBSP olive oil
  • 1/4 tsp red pepper flakes
  • 1 tsp minced garlic
  • 1/4 cup vodka
  • 1/4 cup water
  • 2/3 cup whipping cream
  • 1/3 cup grated Parmesan cheese
  • Instructions:
  • In a saucepan, over medium heat, whisk oil with garlic and red pepper flakes. Cook for just a minute. Whisk in tomato paste and cook until it’s a deep red color.
  • Whisk in vodka and be sure to scrape up any bits of sauce in pan. Continue cooking (stirring frequently) for 1-2 minutes or until vodka is cooked off.
  • Reduced heat to low. Whisk in whipping cream and water. Cook until heated thoroughly. Before serving , add in Parmesan cheese.

4. Spaghetti Sauce

  • 2- 28 oz cans crushed tomatoes
  • 6 oz tomato paste
  • 1/2 onion, chopped
  • 2 tsp dried oregano
  • 1 tsp garlic powder
  • 1/4 tsp red pepper flakes
  • Instructions:
  • Place all ingredients into pot and give it a good stir. Cover slow cooker and cook on low for 4 hours or until onions are soft.
  • Let the sauce sit for about an hour to cool. Then, if desired, blend with a stick blender until the desired consistency is reached.
  • Let the sauce cool completely before storing. Keep in covered jars/containers in refrigerator or freezer.
  • Sauce will be good in refrigerator for approx. a week. It will stay good in the freezer for about 2 months.
  • Makes approx. 5 cups

5. Taco Sauce

  • 16 oz tomato sauce
  • 2/3 cup water
  • 2 TBSP white vinegar
  • 1 TBSP cumin
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp sugar
  • 1/4 tsp cayenne pepper, optional
  • Instructions:
  • In a saucepan, whisk together all ingredients until smooth. Over medium heat, bring it to a simmer and let it simmer for about 15-20 minutes or until it is slightly thicken. Let it cool for about 15-30 minutes before using.
  • Keep leftovers in a covered container/jar in the refrigerator. Use within two weeks.
  • Makes approx. 2 & 1/4 cups

6. Enchilada Sauce

  • 3 TBSP olive oil
  • 1 TBSP flour
  • 2 TBSP chili powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp oregano
  • salt, to taste preference
  • 2 1/2 cups chicken broth
  • 6 oz can, tomato paste
  • Instructions:
  • In a saucepan over medium heat, whisk together flour and oil. Let it cook for a minute. Then, add in dried spices, chicken broth and tomato paste. Whisk until smooth. Increase the heat slightly and let it all come to a simmer. Simmer for about 10 minutes or until slightly thicken.
  • Keep leftovers in a covered container/jar in the refrigerator. Use within two weeks.
  • Makes approx. 3 cups

7. Pizza Sauce

  • 15 oz pizza sauce
  • 6 oz tomato paste
  • 1 tsp minced garlic
  • 1 tsp onion powder
  • 2 tsp dried oregano
  • 1 bay leaf
  • 2 tsp brown sugar
  • 1/4 tsp red pepper flakes
  • salt/pepper, to taste preference
  • Instructions:
  • In a saucepan over medium heat, add all ingredients and whisk until smooth. Increase the heat slightly to simmer. Let the sauce simmer for about 5-8 minutes. Remove from heat and use immediately.
  • Makes approx. 2 & 1/2 cups

8. Sweet and Sour Sauce

  • 3/4 cup sugar
  • 4 TBSP ketchup
  • 1/2 cup white vinegar
  • 1 TBSP soy sauce
  • 1 tsp garlic powder
  • Instructions:
  • In a saucepan over medium heat, add all ingredients and whisk until smooth. Increase the heat slightly to simmer. Let the sauce simmer for about 5 minutes. Let it cool for about 15-20 minutes before using. Keep leftovers in a covered container/jar in the refrigerator. Use within two weeks.
  • Makes approx. 1 & 1/4 cups

9. Chocolate Syrup

  • 1 1/2 cups water
  • 1 1/2 cups white sugar
  • 1 cup unsweetened cocoa powder
  • dash of salt
  • splash of vanilla
  • Instructions:
  • In a saucepan over medium heat, whisk together salt, water, sugar and cocoa powder until smooth. Continue until the mixture begins to simmer and thicken. This should take about 5 minutes.
  • Remove from the heat and whisk in the vanilla. Let it cool for 30 minutes before serving or 60 minutes if you are storing first.
  • Makes approx. 2 cups

10. Maple Flavored Syrup

  • 2 cups sugar
  • 1 cup water
  • 1 TBSP dark molasses
  • 1 TBSP maple extract/flavoring
  • Instructions:
  • In a saucepan, under low-medium heat , whisk together all ingredients. Increase heat slightly and let the mixture come to a boil, whisking frequently. Let it simmer for 5 minutes. Then, turn off heat and let cool about 30 minutes before using.
  • Keep leftovers in a covered container/jar in the refrigerator. Use within two weeks.
  • Makes approx. 2 cups

11. Honey Mustard Dipping Sauce

  • 1/4 cup honey
  • 1/4 cup mayo
  • 1/4 Dijon mustard
  • 1 TBSP white vinegar
  • Instructions:
  • Whisk all ingredients until smooth. Use immediately. Keep leftovers in a covered container/jar in the refrigerator. Use within a week.
  • Makes approx. 3/4 cup

12 . Honey BBQ Sauce

  • 1 cup brown ketchup
  • 1/2 cup brown sugar
  • 1/4 cup vinegar
  • 2 TBSP honey
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt/pepper, to taste preference
  • Instructions:
  • In a saucepan over medium heat, add all ingredients and whisk until smooth. Increase the heat slightly to simmer. Let the sauce simmer for about 5-8 minutes. Remove from heat and use immediately.
  • Keep leftovers in a covered container/jar in the refrigerator. Use within two weeks

13. Fry Sauce ( Raising Cane’s Copycat)

  • 1/2 cup mayo
  • 1/4 cup ketchup
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/4 tsp smoked paprika
  • Instructions:
  • Whisk all ingredients until smooth. Use immediately. Keep leftovers in a covered container/jar in the refrigerator. Use within a week.
  • Makes approx. 3/4 cup

14. Ranch Dipping Sauce (or Dressing)

  • 1 cup plain Greek yogurt
  • 1 cup buttermilk
  • 1 TBSP canola oil
  • 1 TBSP lemon juice
  • 1 small bunch of chives, chopped
  • 1 TBSP dried parsley
  • Instructions:
  • Mix all ingredients until completely blended. You can use a blender, food processor, stick blender or a simple whisk.
  • Keep any leftovers in a covered container/jar. Use within 2 weeks.
  • Makes approx. 2 cups

15. Teriyaki Sauce

  • 1 1/4 cup water ( will be divided)
  • 2 TBSP cornstarch
  • 1/4 cup soy sauce
  • 2 TBSP brown sugar
  • 1 TBSP honey
  • 1/2 tsp ground ginger
  • 1/4 tsp garlic powder
  • Instructions:
  • In a bowl, whisk together 1/4 cup of water with cornstarch until combined. Set aside.
  • In a saucepan, whisk together 1 cup of water, soy sauce, brown sugar, honey, ginger and garlic. Whisk until smooth and heated through. Add the cornstarch/water mixter to the pan and whisk until smooth.
  • Increase the heat and let it come to a simmer. Simmer for 5-7 minutes or until thickened.
  • Let it cool for 10-15 minutes before using.
  • Keep any leftovers in a covered container/jar. Use within 2 weeks.
  • Makes approx. 2 cups

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