All Sauce Recipe: Versatile Dip That Elevates Everything

This all sauce recipe transforms ordinary meals into extraordinary ones with just five simple ingredients and 15 minutes of prep. 💛 The secret lies in its adaptability—whether you're finishing roasted chicken, tossing with pasta, or serving as a dip, this sauce delivers rich, savory depth that elevates any dish without overpowering it.

I developed it to replace multiple sauces in my kitchen, and it's now my go-to for weeknight dinners and special occasions alike.

The foundation of this sauce is a classic roux—equal parts butter and flour cooked until golden—that forms the creamy base. From there, you'll build layers of flavor with homemade chicken broth (or vegetable broth for vegetarian versions) and a blend of herbs like thyme and rosemary, which add aromatic complexity.

The sauce thickens beautifully when reduced, creating a velvety consistency that clings to everything it touches.

What makes this sauce truly versatile is its ability to adapt to any dish. Use it as a pan sauce for seared meats, a gravy for mashed potatoes, or a dipping sauce for crusty bread.

The herbs and umami-rich broth ensure it works with everything from roasted vegetables to grilled fish, making it a staple in my cooking repertoire. Once you try it, you'll never reach for store-bought sauces again.

Best of all, this sauce keeps well in the refrigerator for up to a week, so you can make a big batch and use it throughout the week. It also freezes beautifully, making it perfect for meal prep.

Whether you're cooking for one or feeding a crowd, this all sauce recipe is the one you'll turn to time and time again.

Ingredients for all sauce

Five ingredients create this velvety, adaptable sauce that works with everything from roasted chicken to crusty bread.

The butter and flour form the golden roux foundation—don't rush this step. European-style butter like Plugrá or Land O'Lakes works best for flavor. For the flour, I always grab King Arthur or Bob's Red Mill—they're sifted and consistent. Fresh herbs make all the difference here, so hit the market for bright green thyme and rosemary. If you're short on time, dried works (just use half the amount), but fresh is worth the extra minute. The garlic should be peeled and minced right before adding—raw garlic burns easily.

No chicken broth? Vegetable broth works perfectly for a vegetarian version, or even white wine plus extra water for a richer flavor. Short on fresh herbs? Dried thyme and rosemary at half the quantity gets you close. The salt is crucial—taste as you go. If your sauce is too thick, add a splash of warm broth. Too thin? Simmer longer or whisk in a bit more butter. For extra richness, stir in 1 tbsp cream cheese or vegan butter at the end. The peppercorns should be freshly cracked—pre-ground loses punch fast.

This sauce keeps beautifully—1 week in the fridge or 3 months frozen. I like to portion it into small jars so I can grab just what I need. For freezing, let it cool completely first. Reheat gently on the stove, stirring often, until warmed through. The flavor actually improves after a day or two as the herbs meld. Store any leftovers in an airtight container with a layer of olive oil on top to preserve freshness.

Step-by-step instructions for creating the ultimate all sauce

This velvety, herb-infused sauce starts with a classic roux foundation.

In a medium saucepan over medium heat, melt the 0.5 cup unsalted butter until it's completely liquid but not browned. Add the 0.5 cup all-purpose flour all at once and whisk vigorously with a wooden spoon or wire whisk for 2-3 minutes until the mixture transforms into a smooth, peanut-butter-like consistency.

This is your roux, and getting it right is everything. You'll know it's perfect when it coats the back of a spoon without leaving a gritty texture. If it starts to brown too quickly, reduce the heat slightly—you want a light golden color, not dark brown. Keep whisking continuously to prevent lumps from forming.

Immediately add the 3 minced garlic cloves, 0.25 cup finely chopped fresh rosemary sprigs, and 0.25 cup fresh thyme leaves to the roux. Stir constantly for 1-2 minutes until the herbs release their fragrant oils and the mixture smells intensely aromatic. You should see the herbs soften slightly but not burn.

Here's where the magic happens—the herbs will mellow out as they cook, but this initial infusion creates that deep herbal backbone. Don't skip this step; it's what transforms this from a basic sauce to something extraordinary. If you're using dried herbs, add them now too, but reduce to 1 tablespoon each of dried thyme and rosemary.

Slowly pour in the 2 cups homemade chicken broth while whisking continuously to prevent lumps from forming. The mixture will thicken immediately as the flour absorbs the liquid. Once fully incorporated, increase the heat to medium-low and let the sauce simmer gently for 10-12 minutes, stirring occasionally.

This gradual cooking allows the flavors to meld together beautifully. You'll notice the sauce will thicken as it simmers—this is normal. If it gets too thick before the 10 minutes are up, you can whisk in a splash of water or broth to loosen it. The sauce should coat the back of a spoon but still be pourable.

Add the 0.5 teaspoon diamond crystal kosher salt and 0.25 teaspoon freshly cracked black peppercorns, then continue simmering for another 5 minutes. Taste and adjust the seasoning—you might need a bit more salt depending on how salty your chicken broth was. The sauce should be well-seasoned but not overwhelmingly salty.

For the final touch, I like to strain the sauce through a fine-mesh sieve to remove any herb stems or garlic pieces, creating a silky-smooth texture. This step is optional but makes a noticeable difference in the final presentation. Transfer the sauce to a clean saucepan if needed and keep it warm over very low heat until ready to serve.

Let the sauce rest for at least 15 minutes before serving. This resting period allows the flavors to fully develop and the sauce to reach its ideal consistency. If you're making it ahead of time, it actually improves as it sits—just reheat gently before serving.

The sauce should be thick enough to cling beautifully to fries, roasted vegetables, or grilled meats, yet still have enough body to drizzle over salads or pasta. The herbs should be fragrant but not overpowering, and the flavor should be rich and savory with just a hint of garlic's depth. This is your all-purpose sauce—versatile, flavorful, and ready to elevate any dish.

Troubleshooting this dish

Roux Gone Wrong

If your roux turns dark brown or smells burnt, you've gone too far. This happens when heat exceeds medium-low or you're not stirring constantly. To fix it, immediately remove the pan from heat and whisk in 1-2 tablespoons of cold butter to neutralize the flavor.

For future attempts, use a thermometer—ideal roux temp is 160-170°F. If you're in a rush, try a cold roux by melting butter first, then whisking in flour off-heat before adding broth. 🔥

Lumpy Texture

Lumps form when flour clumps together during cooking. Always sift your flour before measuring, and whisk vigorously when combining with butter. If lumps appear during broth incorporation, strain the sauce through a fine-mesh sieve immediately.

For a quick fix, blend with an immersion blender for 10 seconds—this works wonders for instant smoothness. I keep a small sieve in my pantry just for this purpose. ✨

Sauce Too Thin

If your sauce is watery after simmering, it likely didn't reduce enough. Return it to medium heat and simmer uncovered, stirring often, until it thickens to your desired consistency. For an instant fix, mix 1 tablespoon cornstarch with 1 tablespoon cold water, then whisk into the sauce.

Simmer for 2-3 minutes until thickened. Pro tip: Use a silicone spatula to scrape up any thickened bits from the bottom of the pan. 💫

Herb Bitterness

Overcooked herbs develop bitter flavors, especially rosemary. The solution? Remove herbs after 1 minute of infusion, then continue simmering without them. For extra flavor without bitterness, add ½ teaspoon dried herb powder (like Penzeys' Herb Powders) at the end.

If bitterness persists, balance it with 1 teaspoon honey or lemon juice—just enough to mellow the harshness. I've found this trick works beautifully with thyme too. 🌿

Grainy After Straining

Even after straining, you might notice a gritty texture from overworked flour. This happens when the sauce sits too long at high heat. To prevent it, keep the heat at medium-low during simmering.

For a quick fix, whisk in 1 tablespoon cold butter at the end—it coats the flour particles beautifully. If the issue persists, try blending with an immersion blender for 5 seconds before serving. 💡

Sauce Separates

Separation occurs when sauce sits too long or cools too quickly. To fix it, gently reheat over low heat while whisking continuously. For prevention, always store sauce in an airtight container with a thin layer of butter or olive oil on top to seal in moisture.

If separation happens during reheating, whisk in 1 tablespoon heavy cream to restore emulsification. I've found this method works even for dairy-free versions using coconut cream. 🥄

Frequently asked questions