76 bas recipes

A basic soup base that's made with tomato sauce. Perfect to use when creating any kind of soup!

Traditional Japanese sashimi dipping sauce made by simmering soy sauce with katsuobushi (bonito flakes) and sake, then garnished with wasabi. Deeper and more aromatic than plain soy sauce.

A fudgy brownie base topped with creamy white chocolate ice cream, frozen into a showstopping dessert. Crisp, gooey, and cold in every bite.

A big-batch vegetable stew loaded with carrots, turnips, parsnips, and mushrooms in a spicy tomato-chicken broth. Freezer-friendly and served over couscous.

A delicious vegetable sauce that can be mixed into pasta. A quick, easy and tasty meal takes no time.

Herb-infused pizza dough baked golden and topped with creamy Cambozola cheese and whole roasted garlic cloves. This rustic flatbread pizza keeps things simple, letting the nutty roasted garlic and rich blue-brie cheese do all the talking.

SIMPLE VERY GOOD SAUCE ALONE OR ADD YOUR FAVORATE SPICES

A rich, British-style curry sauce built on brown stock with curry powder, Worcestershire, white wine vinegar, and plumped raisins. Pungent, slightly sweet, and built to coat chicken or lamb.

Here is a classic sweet cream base for making a variety of ice creams. Nice a rich with eggs, great for a french vanilla ice cream.

Spicy root vegetable stew with carrots, turnips, parsnips, and mushrooms simmered in tomato-paste-thickened broth with chili pepper and herbs. Big-batch, freezer-friendly, and served over couscous.

Classic oil-based honey mustard dressing with Dijon, fresh lemon juice, and safflower oil. Creamy, tangy, sweet, and rich enough to coat hearty greens or use as marinade.

Boozy rich eggnog from a cooked custard base with bourbon, dark rum, cognac, vanilla bean, and freshly whipped cream. Holiday punch bowl showstopper made the safe, food-safe traditional way.

A very light no/low fat ice cream base to use in place of the very rich ice cream base used in many ice cream recipes.

Traditional water-based sourdough starter fermented 3-4 days, then baked into classic tangy loaves. Simple ingredients create authentic sourdough flavor.

Vegan tempeh and mushroom stew served over mashed potatoes made with soy milk. Simmered tempeh, sauteed mushrooms, tomato, and soy sauce piled on a creamy potato base.

Vegan tempeh and mushroom stew simmered with soy sauce and tomato, piled over creamy mashed potatoes. A hearty plant-based comfort dinner with rich umami depth.