Recipezaar: Savory Sauces,European recipes

Dill Sauce

Mon, 05 Jan 2009 23:53:21 -0500

This healthy dill sauce is delicious with salmon or shrimp, new potatoes and sugar snap peas - it also livens up a mixed leaf salad. -- posted by English_Rose

Creamy Italian Porcini Mushroom Sauce

Tue, 06 Jan 2009 02:01:46 -0500

A creamy mushroom sauce ideal to serve over oven roasted chicken. -- posted by English_Rose

Horseradish Cream for Standing Rib Roast

Tue, 06 Jan 2009 19:24:18 -0500

Far beyond the norm! -- posted by KathyP53

Paprika Dressing

Wed, 07 Jan 2009 18:59:07 -0500

This vibrant sauce makes a great accompaniment to roasted fish or grilled chicken. -- posted by English_Rose

Francis Ford Coppola's Tomato Sauce (Pomodoro Basilico)

Thu, 08 Jan 2009 01:06:30 -0500

This is the famous director's simple recipe for tomato-basil sauce. It was printed in the great cookbook, "Taste: One Palate's Journey Through the World's Greatest Dishes" by David Rosengarten. You can also top with some finely chopped fresh basil just before serving. -- posted by blucoat

Anchovy and Rosemary Butter

Sun, 11 Jan 2009 20:31:45 -0500

A robustly flavoured butter sauce. It's fab served with grilled or barbecued meaty fish such as tuna or swordfish -- posted by English_Rose

Gorgonzola Sauce

Fri, 16 Jan 2009 00:37:53 -0500

Now were talking rich. Gorgonzola is the blue cheese of Italy! It is very simple to make and can be used on pasta,ravioli or any type of vegetable. -- posted by Moontan Master!

Danish Mustard Sauce for Cod

Sun, 18 Jan 2009 03:03:52 -0500

Boiled cod has been traditionally served in Denmark with this sauce on New Year's Day for many years. This recipe is from a cookbook issued by the International institute in Milwaukee many years ago. -- posted by Dan-Amer #1

Parsley Pesto

Tue, 27 Jan 2009 00:46:33 -0500

Make this alternative to normal basil pesto when basil is not available or when you just fancy a change! Use in the same way as normal pesto sauce. -- posted by English_Rose

Mama's Awesome Garlic Mayo!

Sat, 31 Jan 2009 12:56:10 -0500

This is my recipe for our family favourite garlic mayo. It is very simple & can be made in just a few minutes. If you store it in an airtight container in the fridge, it will keep well for at least a week. This mayo goes extremely well with chicken, as a dip for chips & veggies, in sandwiches, mixed into a salad, stuffed vine / grape leaves etc. My family & friends go crazy for this & whenever I make it I have to take them a tub of it! (If you omit the sumac, this also tastes just like the garlic mayo in Bradford's Shimla Restaurant) I have specified a salmonella vaccinated egg - in the UK they come with the red Lion stamp on - as you need to be careful with raw egg. -- posted by Um Safia

Mushroom Pasta Sauce

Mon, 02 Feb 2009 01:00:16 -0500

This comes from an original Italian cookbook. It is very creamy and full of flavour. Great served with homemade pasta. -- posted by Lalaloula

Marchand De Vin (Mushroom Wine Sauce) from Scratch

Mon, 02 Feb 2009 01:21:54 -0500

I only make this sauce once a year as it is time intensive (although not difficult), but the results are worth it for special occasions. I make it in steps over several days. It is a combination of several different recipes, so I am posting it here so I don't have to flip through books and pieces of paper next time I make it. It is fantastic with Beef Wellington, which is what I usually make it for, but would be great with other roasted meat such as prime rib, etc. Make sure to use a high quality dry red wine (cabernet, burgundy, zinfandel) or Madeira with this. You don't want to go through all the trouble and not use a fine wine. :) IMPORTANT TIPS: 1. Resist any urge to season the sauces between steps. If you are tasting the sauces as you go, you may think it needs salt. But keep in mind this is reduced in each step and adding any salt, etc. in between steps can result in disaster. Wait until the final sauce to salt and pepper. 2. Use a wooden spoon for stirring sauces as the simmer, not a whisk. A whisk incorporates air and lightens the sauce. You want a dark smooth silky sauce. 3. Skim the fatty foam that rises to the top in each step while simmering. Just use a ladle and skim the top every so often. -- posted by Izzblizz

Pomodoro Sauce

Fri, 06 Feb 2009 17:15:04 -0500

Adapted from a recipe in Rick Tramonto's _Osteria_. He adds red pepper flakes (a pinch); I leave them out. -- posted by DrGaellon

Tomato and Feta Pasta Sauce

Sat, 07 Feb 2009 01:46:43 -0500

A good way to use up leftover feta. -- posted by English_Rose

Beet Puree

Sat, 07 Feb 2009 13:05:21 -0500

This is both a vegetable side dish and a condiment, and goes with everything from pan fried fish to roast meats. The flavor of the puree is quite intense so you won't need to serve much more than a couple of tablespoons per person. -- posted by English_Rose

Alfredo Sauce

Mon, 16 Feb 2009 01:52:11 -0500

This creamy sauce is delicious on salmon, shrimp and pasta. -- posted by Family Recipes

Freshly Shucked Oysters and Sauce Mignonette With a Twist!

Mon, 16 Feb 2009 12:21:51 -0500

A classic with a twist - I like to add a splash or three of Tabasco sauce to my shallot and red wine vinegar Mignonette sauce, for that extra zap! This is easy to make and is even better if you let the oysters marinate in the sauce for ten to fifteen minutes before serving them. I also like my oysters au natural with just a squeeze of lemon, but variety is the spice of life, and this makes an exciting change! The quantities listed below will be sufficient for between 12 large and 24 small oysters. -- posted by French Tart

Green Herb & Mustard Sauce for Fish

Tue, 17 Feb 2009 08:00:24 -0500

A tasty sauce with punchy spring flavours. Ideal with salmon. -- posted by English_Rose

Ravigote Sauce

Tue, 17 Feb 2009 08:00:39 -0500

A vinegar sauce seasoned with mustard, shallot, capers and herbs for use with fish or white meat. Can be served cold or warmed through. -- posted by English_Rose

Easy Meat Sauce (America's Test Kitchen)

Mon, 23 Feb 2009 11:06:06 -0500

from America's Test Kitchen episode 905, "Perfecting Pasta Sauces." Bolognese-style meat sauce in under 60 minutes. The meaty flavor comes from the mushrooms; the beef is NOT browned to prevent it from becoming rubbery. Do not be tempted to use a different fat-percentage. 80% lean beef will yield a greasy sauce. 90% lean will become chewy. -- posted by DrGaellon

Creamy Tomato Sauce (America's Test Kitchen)

Mon, 23 Feb 2009 11:21:35 -0500

From America's Test Kitchen episode 905, "Perfecting Pasta Sauces." Works best with short tubular pasta like ziti, penne or rigatoni. -- posted by DrGaellon

Pesto (Vita-Mix or Blender)

Tue, 24 Feb 2009 11:19:04 -0500

This is a recipe by weight, so you can use a tare scale to add the ingredients then just blend away. This eliminates any extra measuring or prep of ingredients. Recipe from The Culinary Institute of America. -- posted by All-Natural-Nut

Pink Vodka Sauce With Pasta (Fast & Easy)

Mon, 02 Mar 2009 01:24:41 -0500

No one has to know how simple and quick this recipe is to make. I usually have everything on hand, so it is wonderful for those last-minute dinner guests or late night suppers. -- posted by Alan in SW Florida

Lemon and Herb Butter Sauce

Thu, 05 Mar 2009 16:12:43 -0500

This sauce is particularly good with fish or seafood filled pasta or mushroom filled pasta. -- posted by English_Rose

Crock-Pot Marinara Sauce: a Flavorful Bowlful of Naples

Fri, 06 Mar 2009 17:32:55 -0500

Bring your slow-cooker up to speed with this chunky, intensely flavored tomato sauce that is a fabulous whiff of Southern Italy. It's a little salty (from the kalamata olives), spicy (from the hot red peppers and cayenne pepper), quite fragrant (with large amounts of fresh garlic and ripe tomatoes), and surprisingly different (with the addition of shrimp). The slow-simmer cooking process allows each ingredient's flavor to burst through. This is a marinara sauce to choose when you want to bring the traditional flavor of Italy to your dining table. NOTE: This recipe will make 2 meals at once - 1 for now AND 1 for later. -- posted by Feast Your Eyes!

Classic English Salad Cream - Oil Free Salad Dressing

Sun, 08 Mar 2009 00:46:32 -0500

The salad cream that most of us in the UK know, love and use was invented by Heinz in 1914 and was very popular with working classes; a truly socialist salad dressing if you will. However, its popularity waned in the latter part of the century, with the arrival of the decadent mayonnaise, flaunting its Continental French and Spanish roots and pushing the humble salad cream to one side. However, like any good socialist, salad cream would not go away and still remains a firm favourite in the UK with people who have refused to climb that social ladder to mayonnaise!! My recipe for homemade salad cream comes from Mrs Beeton's cookbook originally, but I have made some modifications. Mrs Beeton uses quite a lot of vinegar in my humble opinion, but the recipe is flexible so add more if you wish. I prefer salad cream when I am trying to cut back on fat - plus I rather like it's tangy flavour, and it is truly wonderful when spooned over hard boiled eggs or fresh lettuce leaves. Or, try it in sandwiches and dips, for a lighter taste to mayonnaise. -- posted by French Tart

Uncooked Tomato Sauce

Sun, 08 Mar 2009 17:32:28 -0400

Adapted from Ciao Italia Pronto by Mary Ellen Esposito. I usually use this as a bruschetta topping. A great olive oil, sea salt or kosher salt and good tomatoes make this dish. -- posted by Lille

Creamy Caper Sauce

Mon, 09 Mar 2009 11:38:16 -0400

This is a no-cook sauce, that is pretty much like an Italian tarter sauce. I use this for Recipe#359899 . This is a great sauce for a variety of meats or fried foods! -- posted by KPD

Bordelaise Sauce a La Virginia Hospitality

Tue, 10 Mar 2009 01:27:44 -0400

This easy sauce helped convince my brothers I could cook. This is the perfect accompaniment to Rare Roast Beef (a clone recipe is Recipe #55918), steak or beef fondue. From "Virginia Hospitality" by the Junior League of Hampton Roads, VA. -- posted by KateL

Creamy Low Fat Italian Dressing

Wed, 11 Mar 2009 14:20:43 -0400

So tasty, you wont believe its low fat -- posted by English_Rose

Sauce Messine for Fish

Wed, 11 Mar 2009 23:55:05 -0400

Elizabeth David's Sauce Messine is very good with boiled or grilled lobster, and with steamed asparagus. In Summer Cooking, published in 1955, Elizabeth David celebrated Britains liberation from wartime rationing with sauces that made joyously free use of the eggs, cream, butter and oil that had been in short supply for so long. Several are flavoured with tarragon and none better illustrates the new feeling of plenty than Sauce Messine, which she describes as perfectly exquisite served with poached fish. -- posted by English_Rose

Mushroom Pesto

Thu, 12 Mar 2009 00:38:44 -0400

Looking to make a lighter pesto, America's Test Kitchen Family Cookbook took out the nuts and added a surprise ingredient! -- posted by Sharon123

Guilt Free Mock Hollandaise Sauce

Mon, 16 Mar 2009 15:44:58 -0400

Entered for safe-keeping. From Sam Miles's "Guilt Free Gourmet". -- posted by KateL

Low Fat Vinaigrette With Yogurt or Tomato or Avocado Variations

Tue, 17 Mar 2009 19:29:19 -0400

Entered for safe-keeping. From Martha Rose Shulman's "Fast Vegetarian Feasts", received in February 2009 Cookbook Swap. A little bit of oil can go a long way. Instead of whisking, use a blender to make a fairly thick, emulsified mixture. You can vary this with any herbs or spices you wish (the 2-3 teaspoons of fresh herbs can be any combination you prefer, suggested herbs are listed). The author recommends the yogurt variation when "you want to eat nothing but salads, but have to work in protein." I recommend the Avocado variation during the maintenance phase of WW, because the avocado has healthy fat and aids digestion if your calories permit. See Recipe #361079 #361079 for a tasty broth variation. -- posted by KateL

Depression Mustard, Egg, Vinegar Sauce - Slaw,lettuce or Pork

Thu, 19 Mar 2009 01:20:29 -0400

I do not see eggs cooked in any dressing except hard boiled and sliced. This dressing is very adaptable. It is cooled before drizzling on cabbage, warm for lettuce and warm for drizzling on sliced pork This is simple and cheap. Thus the name and in this economy we need inexpensive recipes. I triple this for large portion of potato salad also after you have salted and peppered the potatos and hard boiled eggs and onions and added celery seed. -- posted by Montana Heart Song

Vinegar Sauce for Steaks

Thu, 19 Mar 2009 16:10:26 -0400

A cream and vinegar sauce made for a tender steak such as shell steak or filet mignon. -- posted by Ice Cool Kitty

Chive Sauce for Steak

Thu, 19 Mar 2009 16:11:40 -0400

This is the sauce for the classic dish, Steak Diane. For Steak Diane, sirloin steaks are pounded within an inch of their lives, wait no...they are pounded about 1/4 inch thick and cooked for only about 2 minutes, total. -- posted by Ice Cool Kitty

Hunter's Sauce (Sauce Chasseur)

Thu, 19 Mar 2009 17:21:20 -0400

A fresh mushroom sauce that is ideally suited for London Broil, but goes with any meat. -- posted by Ice Cool Kitty

Bordeaux Wine Sauce for Steak

Thu, 19 Mar 2009 17:26:10 -0400

This is a short-cut for demi-glace or espagnole made with beef gravy or brown gravy. It is called Bordeaux, but any dry red wine will suffice. -- posted by Ice Cool Kitty

Vanilla Butter Beurre Blanc Sauce

Tue, 24 Mar 2009 18:02:20 -0400

Vanilla Butter twist on a Buerre Blanc Sauce -- posted by GoldsmithLissa

Cabernet Peppercorn Demi-Glace for Filet Mignon

Tue, 24 Mar 2009 18:10:18 -0400

Nice demi-glace to top a filet mignon. -- posted by GoldsmithLissa

Family Marinara

Wed, 01 Apr 2009 12:37:58 -0400

This is my own version of the family marinara recipe that we've been making for generations. I think the biggest difference between the different family members' recipes are the herbs we choose to flavor the sauce with, but the basic preparation is the same. Marinara is actually quite easy to make, and it goes wonderfully on any pasta, as well as chicken dishes, cutlets, or eggplant. It is also wonderful to eat when you are sick, since the onions and garlic are great antiseptics and the tomatoes are full of vitamin C! And finally, this sauce also freezes great. See note below. -- posted by Starrah

Salsa Verde - the Italian One

Thu, 02 Apr 2009 01:09:24 -0400

In Italy there is a delicious main meal called Bollito Misto served in many homes and restaurants, and this is the sauce served alongside. I have had this in one of my oil-stained and spattered notebooks for many many years, so I don't have the faintest where it came from, but I do know it's excellent,easy and good in sandwiches too :-) -- posted by Chicory&Spice

Basic Pesto

Fri, 03 Apr 2009 17:28:14 -0400

Basic recipe from my Maman. Very easy to improvise with, using the ingredients you have at hand. I often substitute or combine nuts depending on what I have. Also usually substitute or add wine for much of the olive oil. Have added or subbed up to 1 C fresh spinach leaves for basil at times. Can be made using sharp knife and a lot of chopping or all in blender/food processor, depending on the texture you want. -- posted by Papagayita

Pesto

Sun, 05 Apr 2009 01:38:17 -0400

True -- this pesto contains some "unclassical" ingredients. But the butter and cream -- and the preliminary saute -- result in a smoother, mellower sauce. This quantity will dress 2 pounds fettucine. Try it on tortellini as well. -- posted by MariaLuisa

Pizza Sauce

Sun, 05 Apr 2009 22:11:23 -0400

I make this and keep it in individual portions in the freezer. Just pull it out and reheat before using it on your favorite homemade pizza. You can also add it to ground beef for a great pasta sauce! -- posted by hotdish

Marinara Meat Sauce (Spaghetti Sauce)

Thu, 09 Apr 2009 01:28:12 -0400

This is my WONDERFUL Marinara Sauce turned into a DELICIOUS and thick meat sauce. If you have any questions e-mail me: AlanLeonetti@q.com -- posted by Alan Leonetti

Meaty Spaghetti Sauce

Sun, 12 Apr 2009 02:06:50 -0400

I make this and split it into individual portions to freeze. When i want spaghetti, i just reheat the sauce and add my cooked pasta. yum! -- posted by hotdish

Simple Bolognese

Tue, 14 Apr 2009 13:39:36 -0400

by Giada De Laurentis. My whole family enjoys this one. -- posted by HollyGolightly

Peanut Sauce 1976

Fri, 17 Apr 2009 00:49:24 -0400

This recipe came from Sara Moulten television show that she made for garden spring rolls. I use it for chicken, pork, or noodles. -- posted by andypandy

Spanish Tomato Sauce With Garlic and Orange

Sun, 19 Apr 2009 23:52:57 -0400

Received in email - will try when my San Marzanos ripen. This may be just the thing for canned tomatoes next winter when citrus comes into season but will splurge for at least one summer orange to try her out with fresh tomatoes. Received in email from gourmet_recipes_from_around_the_world. -- posted by Buster's friend

Classic Hollandaise Sauce

Wed, 22 Apr 2009 01:00:08 -0400

Hollandaise is emphatically not an "egg-lemon sauce"; the butter flavor should be paramount, lemon juice can be replaced by vinegar, and both acids can even be omitted entirely. As with Bearnaise sauce (see Recipe # 362638), many published recipes are poorly balanced, with too much acid or salt, or too little butter per yolk. To avoid a harsh raw taste, Escoffier's classic version simmers the vinegar and cracked peppercorns, exactly as for Bearnaise. A full four-ounce stick of butter per yolk, melted and clarified, makes the thickest sauce with the most buttery flavor, but the emulsion is somewhat fragile; if the sauce should start to separate, see Step 6. -- posted by R. L. Wallace

Chip Shop Curry Sauce

Fri, 24 Apr 2009 10:27:19 -0400

In the Northern part of England it is very common to go to a fish and chips shop and order chips with curry sauce. The curry sauce you get in chip shops is different from the sort you would get on an actual curry at an Indian takeaway. It tends to be a bit sweeter and considerably more mild in spicy heat. People eat it either poured all over their chips (ie steak fries) of in a pot on the side where they dip their chips. I found this version on a blog and it sounds very close to the type I enjoy. -- posted by Sarah_Jayne

Ancho Chili Puree

Tue, 28 Apr 2009 01:59:55 -0400

This recipe is to accompany chorizo fingers. The original recipe called for an undisclosed amount of shrimp heads & shells, if you happen to have them on hand use them when heating the oil. Think I'll make this after a shrimp & fish dinner so I'll have the shrimp heads/shells & fish carcasses to make fresh stock. No amount made so I am guessing at yield until I get to make it. -- posted by Buster's friend

Spanish Sauce Burger Topping

Thu, 30 Apr 2009 01:41:37 -0400

This recipe comes from Chatelaine Food Express Quickies. There should be enough sauce to top 4 to 6 burgers.It's also delicious over fish and chicken. -- posted by Dreamer in Ontario

Magic Summer Sauce! Makes: Devil Eggs, Chicken/Potato/Mac Salad

Fri, 01 May 2009 02:47:54 -0400

That's right. Make this 1 sauce (it makes a lot of sauce, so this is perfect if you're having a BBQ) - and you can use it to make 5 summer favorites all at the same time: Chicken Salad, Macaroni Salad (pasta salad) Potato Salad, Egg Salad, Chicken Salad AND if there's any left over - make some Deviled eggs! -- posted by BBCFan

Romesco Sauce (Catalan Pepper Sauce)

Tue, 05 May 2009 12:05:20 -0400

Posted for Zaar World Tour. A Spanish recipe found on www.tienda.com. -- posted by cookin_nurse

Piri Piri Sauce

Tue, 05 May 2009 12:12:47 -0400

This recipe is taken from Emeril Lagasse's book - 'From Emeril's Kitchen'. The preface to the recipe states "This spicy Portuguese sauce is an awesome addition to any dish. Serve it as a condiment for seasoning soups or other pasta dishes to totally kick them up." Posted for ZWT 5. *Cooking time includes storage/wait time in fridge.* -- posted by alligirl

Madeira Sauce

Fri, 08 May 2009 12:47:35 -0400

A Portuguese inspired sauce that goes well with beef. -- posted by Sarah_Jayne

Madeira Sauce

Sun, 10 May 2009 19:38:01 -0400

This is a great sauce to add to beef or steaks!! Madiera is a sweet to dry full bodied Portugese wine. -- posted by diner524

Artichoke Stukku

Wed, 13 May 2009 22:01:24 -0400

A lovely sauce that can be used as a dip or spread or stirred through hot pasta, just like pesto. -- posted by Wild Thyme Flour

Al's Pesto Sauce

Wed, 20 May 2009 02:13:50 -0400

This sauce is served most often with pasta, but pesto is very versatile and is a wonderful accompaniment to scrambled eggs or grilled chicken or fish. -- posted by Alan in SW Florida

Basic Beurre Blanc Sauce

Wed, 20 May 2009 15:02:14 -0400

I found this recipe on another site. I LOVE this sauce. It's perfect for fish (including shellfish), chicken, and even veal. I'm posting it for ZWT5 for France. -- posted by Realtor by day, Chef by night

Perfect Blender Hollandaise Sauce

Wed, 20 May 2009 15:08:25 -0400

This sauce turns out perfect EVERY time. It never separates. I use it on alot of things besides asparagus. I especially like it on salmon and shrimp. -- posted by Realtor by day, Chef by night

Hearty Meat Pasta Sauce

Fri, 22 May 2009 12:22:09 -0400

a few modifications on my Mom's pasta sauce, this is hearty good tomato sauce -- posted by Drew A

Almond, Basil & Tomato Pesto

Sat, 23 May 2009 17:46:57 -0400

A tasty Italian-style nibble, and any leftover pesto will keep in the fridge for a week for serving over pasta. -- posted by English_Rose

Bread Dipping Olive Oil (Similar to Bravo)

Tue, 02 Jun 2009 01:27:03 -0400

This is a recipe very similar to the bread dipping oil they give you at Bravo (an Italian chain restaurant in the USA). My hubby loves it. Serve with rosemary foccacia as they do at Bravo or with your favorite bread (I love french bread or sourdough bread with this). If you like things spicy, feel free to add some crushed red pepper. -- posted by JanuaryBride

Alioli - Spanish Style

Mon, 08 Jun 2009 16:32:21 -0400

Alioli or garlic mayonnaise is so tasty & so easy to make at home, I also think it tastes much better than the store bought jars. I first tried alioli while on holiday in Spain. It must've been during the early 1980's while in the Costa Blanca area. At the time it was served with a meal, in a small dish (finger bowl size) & seemed to accompany every main meal. So, I guess as I was the youngest it was down to me to try it, maybe I was the adventurous one in my family........or maybe I had no choice? anyway, whatever the reason it tasted delicious! This recipe does require the use of a blender making it easier & fool proof. -- posted by Wakey lass Lisa

Ragu Bolognese

Tue, 23 Jun 2009 11:54:11 -0400

Serve with fresh pasta if possible. -- posted by Brookelynne26

Red Wine Pancetta Bolognese

Sun, 05 Jul 2009 12:32:19 -0400

. -- posted by Brookelynne26

Bosnian Sataras (Satarash)

Wed, 08 Jul 2009 02:11:56 -0400

This is a basic type of sauce that goes great on top of potatoes, or on the side and with meat. We usually eat it with roasted pork and potatoes. I am totally approximating all of the measurements for this recipe as I dont have them written down. I hope that it turns out for you if you try it! I am also hoping to put some more Bosnian recipes on here as well, I just have to figure out how since I dont use recipes for them. I'll try and post some pics one day as well... ;o) This is a reddish colored sauce/gravy that we eat. It's simple but very good. If you try it and ever want to add more stuff to it, feel free! Bosnian food is usually more simple, but very tasty. -- posted by asperblood

Ragu Bolognese

Thu, 09 Jul 2009 13:31:08 -0400

Serve with fresh pasta if possible. -- posted by Brookelynne26

Mary's Savory Marinara Sauce

Tue, 14 Jul 2009 02:33:40 -0400

This is my mom's delicious marinara sauce recipe that she kindly provided to me. I have fond memories of her making this sauce often and filling the entire house with its wonderful aroma. It has a savory tomato-y taste, a nice hint of basil, and goes well with all types of pasta (including lasagna). I also like to use it for homemade meatball heroes. I hope that you all will enjoy it as much as we do! -- posted by someone named antoine

Tuscan Family Anchovy-Garlic-Lemon Sauce

Wed, 15 Jul 2009 11:40:23 -0400

Spread on grilled bread, raw or cooked vegetables, toss with boiled red-skin potatoes or top grilled eggplant with some sauce and extra lemon. From The Seattle Times. I added the 20 minutes rest time in the prep time - really, this one is easy peasy for the flavor punch it provides. -- posted by Buster's friend

Ladolemono (A Simple Sauce for Fish)

Mon, 27 Jul 2009 14:59:55 -0400

This is a very simple sauce we use here in Greece to enhance the flavour of beautiful fish that has been baked, roasted or grilled. Despite its simplicity, the use of good and fresh ingredients make the sauce delicious and a perfect complement to the simply-cooked fish. -- posted by evelyn/athens

River Cottage Sorrel Pesto With Goat's Cheese

Tue, 28 Jul 2009 02:10:48 -0400

Tangy, freshly made pesto with sorrel leaves and goat's cheese. A WONDERFUL recipe from River Cottage and Hugh Fearnley-Whittingstall, and one that I use regularly! This pesto is stunning when added to gnocchi and all types of pasta, as well as grilled chicken and fish. So simple and full of summer flavours! It also makes a great gift for a dinner party host/ess, or for a foodie friend; put the pesto in an attractive jar with a recipe suggestion label and a wooden spoon. -- posted by French Tart

Piri-Piri Dressing / Dipping Sauce

Wed, 29 Jul 2009 14:58:03 -0400

Add a piquant kick to your meals with this speedy version of a classic Portuguese chili sauce. -- posted by English_Rose

Dill Sauce

Fri, 31 Jul 2009 12:10:55 -0400

This healthy dill sauce is delicious with salmon or shrimp, new potatoes and sugar snap peas - it also livens up a mixed leaf salad. -- posted by English_Rose

V's Marinara-Sauce Start to Finish

Sun, 09 Aug 2009 21:25:00 -0400

The sautéd garlic and onion added to the blender for a quick puree adds a much more agressive taste in this sauce ;) Even though buying a jar of marinara is cheaper, you can't compare the taste of homemade sauce! After receiving a bushel full of garden tomatos, I got adventurous and made this Homemade Sauce. It's so easy a beginner cook would impress guests! After my family raved about this, I may never buy jar sauce again. This sauce can be made and used as a spaghetti or marinara.... I used it as part of my Recipe #185861 -- This recipe can easily be doubled or tripled and frozen! I used dried herbs, you can substitute fresh - just be sure to triple the amount ;) -- posted by Vseward (Chef~V)

Perfect Homemade Mayonnaise (Julia Child)

Thu, 20 Aug 2009 14:31:29 -0400

From "Mastering the Art of French Cooking". JULIA'S POINTS TO REMEMBER : Temperature: Mayonnaise is easiest to make when all ingredients are at normal room temperature. Warm the mixing bowl in hot water to take the chill off the egg yolks. Heat the oil to tepid if it is cold. Egg Yolks: Always beat the egg yolks for a minute or two before adding anything to them. As soon as they are thick and sticky, they are ready to absorb the oil. Adding the Oil: The oil must be added very slowly at first, in droplets, until the emulsion process begins and the sauce thickens into a heavy cream. After this, the oil may be incorporated more rapidly. Proportions: The maximum amount of oil one U.S. Large egg yolk will absorb is 6 ounces or 3/4 cup. When this maximum is exceeded, the binding properties of the egg yolks break down, and the sauce thins out or curdles. If you have never made made mayonnaise before, it is safest not to exceed 1/2 cup of oil per egg yolk. REMEDY FOR TURNED MAYONNAISE: You will never have trouble with freshly made mayonnaise if you have beaten the egg yolks thoroughly in a warmed bowl before adding the oil, if the oil has been added in droplets until the sauce has commenced to thicken, and if you have not exceeded the maximum proportions of 3/4 cup of oil per egg yolk. A mayonnaise has turned when it refuses to thicken, or, in a finished mayonnaise, when the oil releases itself from suspension and the sauce curdles. In either case, the remedy is simple. Warm a mixing bowl in hot water. Dry it. Add 1 teaspoon of prepared mustard and 1 teaspoon of sauce. Beat with a wire whip for several seconds unil they cream and thicken together. Beat in the rest of the sauce by teaspoons, thickening each addition before adding the next. This always works. Just be sure you add the turned sauce a little bit at a time, particularly at first. REFRIGERATION: After several days under refrigeration, mayonnaise has a tendency to thin out, especially if it is stirred before it comes to room temperature. If it does turn, bring it back using the preceding system. -- posted by blucoat

Pesto

Mon, 31 Aug 2009 02:31:31 -0400

This is easy to make, freezes well and adds a nice kick to almost any savory dish. Recipe is from Rachael Ray. You can mix this pesto with sour cream for a dip. Brush it onto grilled meats. Spread onto pizza crust. Beat into eggs before cooking. Or stir into vegetable soups. -- posted by Lainey6605

Magic Fresh Tomato Spaghetti, Pasta or Pizza Sauce

Tue, 01 Sep 2009 13:32:40 -0400

Check out this trick - a whole, unpeeled tomato goes in the pot, and a tasty, seed-free, peel-free tomato sauce comes out! Okay, well, maybe it's not really magic, but it's a great trick to save you from having to peel, chop, and de-seed all those tomatoes (which is the reason I almost never made sauce from my garden tomatoes until now). We'll take care of the peels and seeds with a blender/food processor and a fine mesh strainer. Yes, a couple of extra things to clean, but it's still faster than all that peeling and chopping! Also, because the peels are cooked in the sauce, you preserve more of the nutrients in them. This is a highly customizable recipe (really more a framework than anything else) - make it smooth or chunky, with meat or vegetarian, regular or low-sodium, or even use it to hide a few extra veggies (a tip for you parents of picky children - you can make them completely undetectable). The quantities are inexact because there's so much variation in the size, taste and texture of fresh tomatoes, and anything else you add will change the flavor. So you really have to adjust the seasonings and other ingredients to compensate. This is part of the art of making tomato sauce, but don't be intimidated! Just add a little bit at a time until it tastes right to you, remembering the axiom: "You can always put more in, but you can't take it back out." Unless you have a real magic wand, of course. :) -- posted by ItalianMama

King Augustus Sauce

Wed, 09 Sep 2009 12:58:21 -0400

A very tasty sauce for seafood. -- posted by Cooking Master

Summer Tomato Sauce

Mon, 28 Sep 2009 14:01:12 -0400

From "Pasta Harvest" cookbook by Janet Fletcher -- posted by Chef Itchy Monkey

Orange Rosemary Fig Jam

Mon, 28 Sep 2009 15:56:44 -0400

This exquisite sweet fig jam has layers of flavor from the orange zest and Grand Marnier, then hints of Rosemary and a slight kick from cayenne chili's. This is a nice way to bring your roast pork, chicken over the top. Thin and use as a glaze or use as an accompaniment. -- posted by ~Rita~

Cal's Romesco

Mon, 05 Oct 2009 16:52:07 -0400

Romesco Sauce is a classic Spanish condiment that is served with anything from fish to poultry, beef to lamb! Try it and let me know how you like it... http://ChefCallahan.com -- posted by Chef Michael Callahan

Zippy Red Sauce(Marinara)

Tue, 06 Oct 2009 11:00:18 -0400

For this I combined six different recipes and still added my own touches. It goes to show you don't have to be an Italian grandmother to perfect Marinara I always make a double batch and freeze the rest -- posted by GingerlyJ

Easy Alfredo

Thu, 08 Oct 2009 10:56:52 -0400

This is a fast, creamy, thick sauce and tastes good. -- posted by FarahC

Spicy Red Pasta Sauce

Mon, 12 Oct 2009 17:52:24 -0400

Known in Italian as arrabiata sauce, this is an amazing homemade red sauce. The ingredients are frugal but the end result is delicious. My fiance and I use this often when we are having friends over. Add some chicken sausage and fresh basil if you want to make it extra special. -- posted by quirkycook

Aurora Somazzi Clerici's Italian Spaghetti Sauce

Tue, 13 Oct 2009 15:00:19 -0400

My husband's great grandparents setteled in Napa after coming to America from Lugano, Switzerland. Lugano is a town on the border between Italy and Switzerland and has a long roman history- hence the italian style of foods. This is a great sauce that is easy to make and will fill your home with wonderful smells and healthy appetites. Makes about 3 quarts of finished sauce. -- posted by Grace at Sweet Grace's

Andalouse French Fry / Burger Sauce

Thu, 15 Oct 2009 16:16:01 -0400

This is a fantastic sauce. It's similar to thousand island dressing although it uses fresh ingredients instead of a relish which gives it more of a gourmet twist. I put it on belgium frites, traditional french fries and hamburgers. I love it so much I've started keeping a jar in my fridge at all times. A good tip to finely blend all ingredients is to (carefully) use a cheese grater on the vegetables, that way you're using more of the juice from the vegetables. -- posted by OwlMonkey

Tuna Pasta Sauce

Fri, 16 Oct 2009 10:15:18 -0400

Clearing out my cupboard, and came up with this sauce. It's cheap and easy to make, and low fat. -- posted by KVasanth

Speedy White Sauce (Bechamel)-A Cheats Version!

Fri, 16 Oct 2009 17:40:47 -0400

You can't beat a well made bechamel sauce-BUT,if time is short,this is a quick,simple and foolproof version. -- posted by Noo

Presto! It's Pesto!

Mon, 26 Oct 2009 17:55:38 -0400

This is a really simple way to make a quick pesto sauce. -- posted by Cluich

Sauce Vierge

Thu, 05 Nov 2009 02:17:09 -0500

This version is a little on the thin side and is meant to be drizzled over fish or other meat. It can be made with any fresh herb you have on hand and keeps well in the refrigerator for up to 3 days. If you add a little vinegar or more lemon juice it is an excellent vinaigrette for salad. Adapted from Eric Ripert, "Mens Health" magazine. -- posted by Ice Cool Kitty

Chorizo Tomato Sauce (For Pasta or Chicken)

Fri, 13 Nov 2009 12:47:12 -0500

I'll continue to tweak this one, I'm sure, but this is my current version. At these amounts, it makes a good bit of sauce. Number of servings listed is my guesstimate for pasta, which is what I originally came up with this for. I had some leftover in the fridge this afternoon, though, and tried it over a leftover chicken breast. Yum! Makes me wonder what else this might work on... -- posted by Cluich

Carbonara Sauce

Fri, 13 Nov 2009 23:38:17 -0500

A nice fast tasty carbonara sauce. -- posted by Buster's friend

Sandy's Spaghetti Sauce

Mon, 16 Nov 2009 22:51:59 -0500

Another creation by my mother-in-law, who is one of those cooks that can come up with delicious recipes off the top of her head! The sauce is more chunky than smooth texture. Yield: Enough sauce for about 1 lb of pasta. -- posted by The Wallaces

Roasted Garlic and Herb Creme Fraiche

Tue, 17 Nov 2009 21:35:51 -0500

great with the recipe I posted for Prosciutto-wrapped chicken! -- posted by GoldsmithLissa

Sneaky and Easy Homemade Pasta Sauce

Fri, 20 Nov 2009 14:15:14 -0500

Lots of nutrition packed into a pasta sauce and nobody needs to know! Adapted from the Sneaky Chef cookbook. -- posted by Sharon123