So Many Dessert Sauces (25!)

Creme Anglaise (Vanilla Custard Sauce)

In a bowl, whisk together 4 egg yolks and ¼ c. sugar; set aside. Over low heat, stir ½ c. each milk and cream until hot. Whisk half the hot milk mixture into the eggs. Add it all back into the sauce pan, whisking constantly. Continue whisking over low heat until thickened.  Stir in 2 t. vanilla. Chill to thicken further. Great on pound cake, dessert crepes, fruit. Makes 1+ cups.

Quick & Easy Butterscotch Sauce

In a saucepan over medium heat whisk together ½ c. heavy cream, ½ c. brown sugar, 3 T. butter, and 1 T. scotch (or bourbon). Bring to a simmer, whisking until smooth. Remove from heat; add 1 t. vanilla. Makes almost a cup.

Salted Caramel Sauce

Dice 1½ sticks of butter and set aside. In a heavy-bottomed sauce pan over medium heat, melt 2 c. sugar, whisking as it begins to caramelize and clump. This will take 6 or 7 minutes. Once it is completely liquefied and has turned dark amber, dump in the diced butter. It will sputter! Whisk it in until it has all melted. Remove from heat and whisk in 1 c. heavy cream. It will sizzle! Return to the heat and stir until velvety smooth. Remove from the heat, cool a bit. Add 1 T. vanilla bean paste and 2 t. flaky sea salt. Makes almost 3 cups. Keeps forever. Makes 2+ cups.

Whiskey Sauce

Follow the instructions for salted caramel sauce but omit the salt and add 3 T. whiskey after the sauce has cooled a bit.

Butter Rum Sauce

Follow the instructions for Salted Caramel sauce but omit the salt and add 3 T. rum, 1 t. vanilla, and 1 t. cinnamon after the sauce has cooled a bit.

Marsala Sauce

In a saucepan over medium heat, stir together 2 c. sweet marsala, ½ c. brown sugar, and the juice of a lemon. Reduce by half. Remove from heat and stir in 1 t. each vanilla and nutmeg. Makes 1 cup.

Pina Colada Sauce

In a saucepan over medium heat whisk together 1 can of Coco Lopez, 1 can of well-drained crushed pineapple, ½ c. heavy cream, and 2 T. rum. Simmer until thick. Makes 2+ cups.

Brown Sugar Peaches & Cream Sauce

In a saucepan over medium heat stir together 1 c. heavy cream,  ½ c. brown sugar, and 2 c. peeled & sliced fresh peaches tossed with 1 T. corn starch.  Simmer until thick. Remove from heat; add 1 T. vanilla and 1 t. cinnamon. Makes 2 cups.

Hot Fudge Sauce

In a saucepan over medium heat whisk together 1 can sweetened condensed milk, 1 c. semi-sweet chocolate chips, and 3 T. butter until the chocolate chips are melted and everything is smooth. Remove from heat and stir in 1 t. vanilla. Makes almost 2 cups.

Hot Fudge Espresso Sauce

To the Hot Fudge Sauce above add 2 T. instant espresso mixed with 2 T. hot water before melting together.  

Chocolate Hazelnut Sauce

In a saucepan over medium heat whisk together ½  c. chocolate hazelnut spread, 1 c. heavy cream, and 2 ounces chocolate chips. Remove from heat and add 1 T. hazelnut coffee flavor (like Da Vinci). Makes almost 2 cups.

Caramel Pecan Turtle Sauce

In a saucepan over medium heat whisk together ½ c. heavy cream, ½ c. brown sugar, 3 T. butter, and 1 T. scotch (or bourbon). Bring to a simmer, whisking until smooth. Remove from heat, cool a bit. Add 1 t. vanilla, ½  c. each  chocolate chips and chopped pecans, stirring just until chocolate chips and pecans are evenly dispersed. Thin with more cream as needed. Makes almost 2 cups.

Peanut Butter Sauce

In a saucepan over medium heat, whisk together ½ c. each peanut butter and heavy cream and 3 T. each corn syrup and brown  sugar until hot and smooth. Remove from heat and add 1 t. vanilla. Thin with water as needed.  Makes 1 cup.

Marshmallow Sauce

Combine ¼ c. milk or cream and 16 oz. mini-marshmallows in a microwave-safe bowl. Heat, stirring at 15 second intervals, until everything is smooth and melted together, adding more milk as needed to thin. Makes a half cup or more.

Grand Marnier Sauce

In a saucepan over medium heat, whisk together ¼ c. each butter and Grand Marnier until well-blended. Remove from heat and stir in ½ c. powdered sugar, and 1 t. each vanilla and orange zest. Serve warm or at room temp. Makes a half cup.

Lemon Sauce

In a saucepan over medium heat whisk together ½ c. sugar and  2 T. corn starch. Stir in ¼ c. lemon juice and ¾ c. water. Simmer until thickened. Remove from heat. Add 1 t. lemon zest and ½ t. vanilla. Makes 1 cup.  

Lime Sauce

Follow the instructions for Lemon Sauce above, subbing in lime juice and lime zest.

Bourbon Fig Sauce

In a sauce pan over medium heat cook 3 cups diced figs and ½ c. each brown sugar and bourbon. Mash with a potato masher until it’s thick and syrupy and the alcohol has evaporated. Cool, stir in 2 t. lemon juice, 1 t. vanilla, and refrigerate. Makes 2 cups.

Strawberry  Compote or Sauce

In a saucepan over medium heat, stir together 6 c. of sliced fresh strawberries and 1 c.+ sugar. Simmer until thickened, about 20 minutes. Remove from heat and add 1 t. vanilla. That’s compote. For the sauce, puree with a blender or food processor. Strain it through a sieve if you want it super smooth. Makes 2 - 3 cups.

Raspberry Compote or Sauce

Sub raspberries for the strawberries, above. Remove from heat and stir in 1 T. Chambord liqueur or Grand Marnier (optional) and 1 t. vanilla. Makes 2 - 3 cups.

Blueberry  Compote or Sauce

Sub blueberries for the strawberries, above. Remove from heat and stir in 1 T. brandy (optional) and 1 t. vanilla. Makes 2 - 3 cups.

Cherry  Compote or Sauce

Sub frozen dark cherries for the strawberry compote recipe, above. Remove from heat and stir in 1 T. brandy (optional) and 1 t. vanilla or almond extract.  Makes 2 - 3 cups.

Blackberry Compote or Sauce

Sub blackberries for the strawberries, above. Remove from heat and stir in 1 T. brandy (optional) and 1 t. vanilla. You probably want to strain this through a sieve. Makes 2 - 3 cups.

Rhubarb Compote or Sauce

In a saucepan over medium heat, stir together 6 c. frozen rhubarb and 2 c.+ sugar. Simmer until thick and syrupy, about 20 minutes. tasting for desired sweetness. Add more sugar if you’d like. Remove from heat and add 1 t. each vanilla and nutmeg. That’s compote. For the sauce, puree with a stick blender or food processor. Makes 3 - 4 cups.

Cardamom Pear Compote or Sauce

In a saucepan over medium heat, stir together 6 c. of peeled fresh pear slices, 1 c. sugar, and the juice of a lemon. Simmer until thickened, about 20 - 30 minutes. Remove from heat and add 1 t. each cardamom and vanilla. That’s compote. For the sauce, puree with a stick blender or food processor. Makes 3 - 4 cups.