The holidays are the perfect time to add a little extra magic to your desserts, and nothing does that quite like a homemade sauce. Whether you’re hosting a festive dinner, bringing a dish to share, or simply elevating a weeknight treat, a warm drizzle or bright fruit finish can turn even the simplest dessert into something special.
In this post, we’re sharing three versatile, made-from-scratch favorites every home cook should have in their holiday toolkit: a rich chocolate sauce, a buttery caramel sauce, and a vibrant fresh raspberry coulis. Each one is easy to prepare, stores well, and adds instant elegance to your table. Spoon them over cheesecakes, brownies, ice cream, bread pudding, or flourless chocolate cake; swirl them into yogurt or whipped cream; drizzle over holiday waffles and pancakes; or use them as finishing touches for plated desserts when you want that “wow” factor. Mix and match, layer flavors, and let these sauces do the heavy lifting—because holiday desserts should feel indulgent, beautiful, and just a little bit effortless.
CHOCOLATE SAUCE
4 ounces butter
½ cup unsweetened cocoa
1 cup real semisweet chocolate chips or chocolate pieces
One 12 ounce can evaporated milk
¾ cup sugar
⅛ teaspoon salt
2 teaspoons vanilla extract (optional)
DIRECTIONS:
In a medium saucepan, melt butter over low heat. Remove from heat and whisk in cocoa until smooth. Stir in chocolate chips, milk and sugar. Return to heat and cook over medium heat whisking often to fully incorporate sugar. Bring sauce to the point of barely simmering and bubbling around edges of pan, stirring constantly, then remove from heat and add vanilla and salt. Cool and store in the fridge in a squirt bottle or an airtight container.
CARAMEL SAUCE (FRENCH TECHNIQUE)
1 cup sugar
½ cup water
1 cup cream
1- 4 ounce cube real butter cut into slices
Salt and vanilla (Optional)
DIRECTIONS:
Over low heat, dissolve sugar with water in a small saucepan by swirling the pan as the mixture warms. Turn the burner to medium heat and continue to boil the sugar and water until it turns an amber color. Also, as the syrup is boiling you should brush down the sides with a wet pastry brush to prevent sugar crystals from forming around the edges. When the syrup reaches the right color, add the cream. Mixture will spatter and seize, which is normal. Then add the cut pieces of butter. Continue to simmer over low heat and whisk until all the ingredients are well blended. Remove from heat and add salt and vanilla, if using. Store in the fridge in a squirt bottle or an airtight container.
FRESH RASPBERRY COULIS
One 12-ounce package of unsweetened, frozen raspberries
¾ cup sugar
(or more according to taste)
Juice of a small lemon
DIRECTIONS:
Allow the package of raspberries to sit on the counter for a couple of hours to partially thaw. Transfer the berries to a blender and add the sugar and lemon juice. Run the blender until the berries are completely smooth. Scrape down the sides as needed. There will be many seeds in the mixture which need to be removed. Pour the berry mixture through a fine mesh strainer that is resting on a bowl. The strainer will collect the seeds. With the back of a spoon or spatula, press and stir the berries within the strainer to allow the entire coulis to pass through the strainer and into the bowl. You may need to do this in two or three batches. When pressing is complete, discard the seeds. In the bowl, you are left with a vibrant red sauce that is delicious in every way.
Store the coulis in a squirt bottle or a clean airtight container. It should be kept in the fridge and will last for q couple of weeks during which time you are bound to find many uses for it. It can be a topping for cheesecake, drizzled over a brownie and served with ice cream for a gourmet comfort dessert, and a topping for ice cream. It contrasts well with chocolate. Pour it over pancakes or serve it with the bread pudding on the next page. There is no end to its uses.
Meet Chef Doughty
We know her as part owner of Silvercreek Realty Group and the smiling face behind the brokerage accounting department, but did you know that Joyce Doughty has an affinity for culinary arts?
Chef Doughty is a successful food writer and restaurateur who hosted the nationally syndicated daily Public Radio food program “Food for Thought” for 17 years and was also host of the local ABC affiliate morning program “In the Kitchen” highlighting practical recipes and techniques for the kitchen. Recipient of the James Beard Foundation Top Three Chefs in Idaho Award and owner and chef of Idaho’s critically acclaimed Doughty’s Bistro. Chef Doughty was trained at Le Cordon Bleu and received her executive chef certification from the American Culinary Foundation.
Meet Chef Doughty
We know her as part owner of Silvercreek Realty Group and the smiling face behind the brokerage accounting department, but did you know that Joyce Doughty has an affinity for culinary arts?
Chef Doughty is a successful food writer and restaurateur who hosted the nationally syndicated daily Public Radio food program “Food for Thought” for 17 years and was also host of the local ABC affiliate morning program “In the Kitchen” highlighting practical recipes and techniques for the kitchen. Recipient of the James Beard Foundation Top Three Chefs in Idaho Award and owner and chef of Idaho’s critically acclaimed Doughty’s Bistro. Chef Doughty was trained at Le Cordon Bleu and received her executive chef certification from the American Culinary Foundation.