Sauces on Bruce loves to cook

Pasta sauces

Mon, 12 Oct 2026 00:00:00 +0000

The sauce either comes from a base you made ahead, like a meat sauce or a marinara from the freezer, or it’s built fresh, quickly, in the time the pasta takes. Either way it goes into the pan with the pasta, not over it at the end.

Sauces and condiments

Sat, 10 Oct 2026 00:00:00 +0000

A burger sauce adds sweetness, acid, and sharpness, and sometimes fat. There are two ways to get there: keep the condiments separate and let them meet on the burger, or blend them into one spread. Either way, the sauce sits against the bread, where it soaks in, and it shouldn’t drown the onion and pickle.

Mozza burger sauce

Mon, 12 Oct 2026 00:00:00 +0000

The classic Canadian A&W Mozza burger has a sweet sauce.

Mechanic

A mayo base with roughly half as much red relish, and a spoonful of Thousand Island to round it out. The relish brings the sweetness, sourness, and texture; the chili sauce in it gives the tomato tang that sets it apart from a plain relish mayo.

In-N-Out burger spread

Tue, 07 Jul 2026 00:00:00 +0000

Sometimes I’m craving a diner-style griddle burger with a classic hamburger sauce. This is a fairly close match to a popular burger chain that hasn’t made it to our region yet.

Peanut sauce

Thu, 18 Jun 2026 00:00:00 +0000

A good peanut sauce is perfect with salad rolls and satay.

Ingredients

150g (½ cup) hoisin sauce
60g (¼ cup) peanut butter
2 tablespoons rice vinegar
2 cloves garlic, grated
1 tablespoon sambal oelek
60 ml (¼ cup) warm water

Method

Whisk all ingredients together until smooth. Thin with more water if needed.

Beetroot and chickpea hummus

Mon, 08 Jun 2026 00:00:00 +0000

A bright red, earthy hummus. Makes about three grocery-store tubs’ worth.

Ingredients

200 g raw beetroot, cubed (or 200 g already roasted)
400 g tin chickpeas, drained
3–4 cloves garlic, smashed and minced
80–100 ml tahini
60 ml lemon juice (about 2 lemons)
2 teaspoons sea salt or kosher salt
¼ teaspoon ground cumin
¼ teaspoon ground coriander
⅛ teaspoon freshly cracked black pepper
a few ice cubes
3 tablespoons extra virgin olive oil, plus more for roasting and to drizzle

Method

Toss the beets in a little oil and roast at 200°C (400°F) until a knife slides through easily, about 40 minutes. While they roast, simmer the chickpeas in water until very soft, 15–20 minutes, then drain.

Classic pizza sauce

Mon, 08 Jun 2026 00:00:00 +0000

There are a few ways to make pizza sauce, depending on how lazy you are. One of our favourites is cooked down from good tomatoes for a moderate amount of time; my fastest comes from a tin of crushed tomatoes or sauce, thickened with paste. Better tomatoes make a difference here, as cheaper ones are less sweet and flavourful.

Fruit compote

Mon, 08 Jun 2026 00:00:00 +0000

This is a generic fruit compote, which I typically make with frozen or canned fruit.

Mechanic

Compote is fruit reduced in its own juice with sugar. Start at 10 parts fruit to 1 part sugar by weight, then sweeten to taste at the end; tart fruit can take more. Juicy or frozen fruit releases enough liquid on its own. Add water only for firm fruit like apples or pears. The flavouring should suit the fruit: citrus zest brightens berries, cinnamon and nutmeg suit apples and pears, and balsamic deepens red fruit.

Hot crab & artichoke dip

Mon, 08 Jun 2026 00:00:00 +0000

A dip for crabby people. Recipe provided by a coworker.

Ingredients

1 cup mayonnaise (do not use Miracle Whip, m’kay?)
1 cup cheese, shredded (Asiago, Parmesan, or a lazy pack of 3-cheese grated Italian)
1 small can (120 g) crab, drained, or 1 cup shredded crab meat
1 can (398 ml / 14 oz) artichoke hearts, drained, dried, and chopped
1 tsp lemon juice
1–2 cloves garlic, finely chopped or pressed
pepper, to taste

Method

Heat the oven to 175°C (350°F).

Hot ranch spinach and artichoke dip

Mon, 08 Jun 2026 00:00:00 +0000

From a grocery store card.

Ingredients

¾ cup creamy ranch dressing
¾ cup sour cream
½ cup Parmesan
1 can (398 ml / 14 oz) artichoke hearts, drained and chopped
1 package (300 g / 10 oz) frozen spinach, thawed and squeezed dry
2 green onions, finely chopped
salt, pepper, and hot sauce, to taste
2 cups dry mozza, grated

Method

Heat the oven to 175°C (350°F).

Marinara sauce

Mon, 08 Jun 2026 00:00:00 +0000

A basic marinara sauce can be used directly or as a base to other sauces. This recipe is based on Chef John’s and others I have seen. It’s thicker and richer than a [[Classic pizza sauce|pizza sauce]], and can be adapted as a base for savoury sauces (meat or mushroom), or into other recipes (like pastas, soups, and stews).

Meat sauce (AKA American bolognese)

Mon, 08 Jun 2026 00:00:00 +0000

I make this meat sauce a few times a month, from the pantry and my regular freezer prep. It’s based on fairly standard meat sauce recipes, primarily on one I made at a pizza restaurant.

Panago-style jalapeño cheese dip

Mon, 08 Jun 2026 00:00:00 +0000

There’s this Canadian franchise that makes a very classic style of pizza: thick crust, tonnes of sauce and toppings, everything that isn’t a New York-style pizza. They make a jalapeño dip that I miss when we order from somewhere else. This is my attempt at recreating it.

Quick hummus

Mon, 08 Jun 2026 00:00:00 +0000

A great snack or condiment, based on restaurant-style hummus.

Ingredients

~400 g tin chickpeas, drained
6–8 cloves garlic, peeled
100 ml tahini (1–2 big spoons)
90 ml lemon juice (2–3 lemons, or from a bottle)
2–4 tsp kosher salt, to taste
3 tbsp extra-virgin olive oil

Seasoning

½ tsp ground cumin
½ tsp ground coriander
½ tsp granulated garlic, for more garlic punch
⅓ tsp black pepper (optional)

Method

Simmer the chickpeas and whole garlic cloves in water until soft. Drain, saving the cooking liquid.

Salsa verde

Mon, 08 Jun 2026 00:00:00 +0000

A classic fresh tomatillo salsa. It’s fresh, tart, and great on chips or tacos.

Ingredients

500 g (8–10) tomatillos, husks removed, halved
½ onion, roughly chopped
2 serrano or jalapeño peppers, chopped, seeds removed if you don’t like it hot
- or dried chilies, rehydrated, or 1–2 tbsp good ancho powder
2–3 cloves garlic
1 handful cilantro, lower stems removed
Salt
1 tbsp olive oil
1 tbsp fresh lime juice (optional)

Method

Wash the vegetables and chop them roughly. For a deeper flavour, roast the tomatillos, onion, and garlic until they have brown spots.

Spinach dip

Mon, 08 Jun 2026 00:00:00 +0000

A classic 1980s party dip.

Auntie Betty-Lou used to make this spinach dip and it is now Ann’s favourite version to make and is always a hit no matter where we take and serve it! We make this for most holidays or family gatherings.

Sweet gochujang sauce

Mon, 08 Jun 2026 00:00:00 +0000

A cooked, glossy gochujang glaze for wings, chicken sandwiches, noodles, and tofu. It’s savoury, sweet, and mildly spicy (according to our family). For an uncooked version, see [[Gochujang wing sauce]].

Teriyaki sauce

Mon, 08 Jun 2026 00:00:00 +0000

This is a simple teriyaki sauce, with some common add-ins. It’s simmered until reduced, and can be thickened if desired.

Mechanic

Every ingredient scales as a percentage of the soy sauce (shoyu) volume, the base of the formula, so the sauce scales to any batch size. Liquids are by volume and solids by weight: 40% sugar means 40 g per 100 ml shoyu.

Thai-style chili lime sauce

Mon, 08 Jun 2026 00:00:00 +0000

A bright, uncooked blender sauce of lime, fish sauce, and chili for wings, chicken sandwiches, noodles, and tofu. It’s sour, sweet, and very mildly spicy (according to our family), and doubles as a marinade.

Uncle Bruce's ranch dip

Mon, 08 Jun 2026 00:00:00 +0000

Growing up we ate a lot of post-war-style food, including the famous Uncle Dan’s powdered ranch dip. I’m far too principled and lazy to buy powdered mix, so I came up with my own approximation. Two things make this dip stand out: MSG and an overnight stint in the fridge. Don’t skimp on either.

Vodka cream sauce

Mon, 08 Jun 2026 00:00:00 +0000

This was one of the first fancy recipes we made when the kids were young. It was the beginning of our shared journey into cooking new foods.

Ingredients

1 tbsp olive oil
1 tbsp butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka (and 1 cup for the cook)
1 cup chicken or mushroom stock, fresh if you’ve got it
1 large can (796 ml, 28 oz) crushed tomatoes, the good ones if you can find them
salt and pepper
450 g (1 lb) pasta with texture, like penne rigate
½ cup heavy (whipping) cream
1 cup fresh basil (about 20 leaves), julienned or torn
½ cup Parmesan or similar (optional)

Optional proteins

2 handfuls medium shrimp, peeled and deveined
1–2 cups uncooked sausage (something nice)
1–2 cups mushrooms, cleaned

Method

If using a protein, cook it in a little oil with salt and pepper until browned and cooked through. Remove from the pan and set aside.

Strawberry-rhubarb compote

Thu, 25 Dec 2025 00:00:00 +0000

A great topping for waffles or as a base for a crisp.

Ingredients

300g fresh strawberries (2 cups), chopped
300g fresh rhubarb (2 cups), chopped
65g brown sugar (⅓ cup)
⅛ teaspoon salt
15ml lemon juice (1 tablespoon), from 1 medium lemon

Method

Combine all ingredients in a medium saucepan over medium heat. Stir to coat the fruit.

Beetroot dip

Sat, 31 May 2025 00:00:00 +0000

This is a fresh, delicious dip for pita and vegetables.

Ingredients

430 g canned chickpeas, drained
140 g cooked beets
2 teaspoons dried or fresh oregano
30 g extra virgin olive oil (2 tablespoons)
½ teaspoon minced garlic
1 medium lemon, zest finely grated and juiced
Black pepper
Salt

Method

Blend all ingredients until smooth. Taste and adjust salt, lemon, and garlic.

Bruce's burger sauce

Sat, 31 May 2025 00:00:00 +0000

This is a simple, classic burger sauce.

Mechanic

A 1:1:1 ratio by volume: mayo, diced burger pickles, mustard. Kewpie in place of or alongside regular mayo adds sweetness and acidity.

Lime crema

Tue, 01 Apr 2025 00:00:00 +0000

A fresh-tasting sauce, perfect for nachos, tacos, or over rice bowls.

Ingredients

125 ml Mexican crema, sour cream, or Greek yogurt
30 ml mayonnaise
30 ml fresh lime juice (about 1 lime)
1 clove garlic, minced
½ teaspoon kosher salt (adjust to taste)
30 g fresh cilantro (½ cup loosely packed), finely chopped
¼ teaspoon onion powder (or dehydrated or minced fresh onion)
1–2 g MSG

Method

Whisk or stir all ingredients together until combined. Taste and adjust salt and lime.

Simple marinara

Tue, 01 Oct 2024 00:00:00 +0000

A perfect sauce for flatbreads, pizza, and as a quick pasta sauce.

Mechanic

A short, hot cook: the tomato paste goes in first and caramelizes briefly in the fat, the wine lifts it off the pan, and the tin of tomatoes finishes it in 15 minutes. Cooking it in meat drippings instead of oil (see Variations) makes it much more savoury.

Quick pizza sauce

Mon, 01 Jul 2024 00:00:00 +0000

A quick pizza sauce that requires only tomato paste. One batch makes enough for about one pizza.

Mechanic

Built on double-strength tomato paste rather than crushed tomatoes. The paste is already concentrated so the sauce is ready in under 15 minutes and has a deep tomato flavour without a long simmer. The splash of wine deglazes and adds acidity.

Flatbread white sauce

Mon, 01 Apr 2024 00:00:00 +0000

This is a hacky white sauce recipe, for a mushroom flatbread snack.

Ingredients

250 g whole-milk ricotta (avoid brands with stabilizers)
4 cloves garlic, finely minced
1 shallot, finely minced
2 tablespoons extra-virgin olive oil
2 tablespoons heavy cream
1–2 egg yolks
pinch dried oregano
pinch dried thyme
salt, black pepper, MSG

Method

Combine ricotta, garlic, shallot, olive oil, and cream in a bowl. Mix until smooth. Add egg yolks and season with salt, pepper, MSG, oregano, and thyme. Stir to combine.

Sweet soy sauce (kecap manis style)

Mon, 01 Apr 2024 00:00:00 +0000

This is a great glaze for pork or chicken, perfect for rice bowls.

Mechanic

A 1:1.5 ratio of soy sauce to brown sugar by volume. Heat is what makes this a glaze rather than just a sweetened soy: the sugar dissolves and begins to thicken as it reduces.

Gochujang wing sauce

Wed, 01 Nov 2023 00:00:00 +0000

Sweet, savoury, and warm. Perfect for wings.

Mechanic

This is the standard KFC (Korean Fried Chicken) red sauce ratio. The gochujang provides the base heat and fermented depth; sesame oil and sugar round it out. Everything combines cold: no cooking required, though it can be warmed.

Vindaloo wing sauce

Fri, 01 Jul 2022 00:00:00 +0000

This is a mildly spicy, warm, and tangy wing sauce.

Ingredients

3 tablespoons fresh lime juice
3 tablespoons maple syrup
2 tablespoons soy sauce
1½ tablespoons [[Vindaloo paste]]
1–2 tablespoons extra-virgin olive oil
2 teaspoons mild chili flakes (Korean gochugaru worked well)
2 teaspoons garlic, minced or grated
2 teaspoons onion, minced or grated
2 teaspoons fresh ginger, minced or grated
1 teaspoon cornstarch
½ teaspoon granulated garlic
½ teaspoon MSG
salt, to taste
water, to thin

Method

Whisk all ingredients together. Transfer to a small saucepan over medium heat. Cook until thickened and the oil begins to bubble at the edges, about 3–5 minutes. Add water a tablespoon at a time until the consistency coats a spoon but drizzles off.

Pizzeria pizza sauce

Wed, 01 Dec 2021 00:00:00 +0000

Our pizza sauce continues to evolve. This version uses passata and is uncooked.

Mechanic

Built on strained tomatoes rather than crushed, so the sauce is smooth without blending. All quantities by weight: this scales cleanly. The balsamic adds body and a mild acidity that a straight tomato sauce lacks.

Garlic ginger wing sauce

Fri, 01 Oct 2021 00:00:00 +0000

Garlic and wings are a great combination. These lean sweet and savoury.

Mechanic

Equal parts soy, honey, and hoisin form the base; sake or rice vinegar cuts the sweetness. Fresh-grated aromatics (not jarred paste) give this its character: the shallot in particular rounds out the garlic and ginger.