Recipezaar: Savory Sauces,North American recipes

Blue Cheese

Fri, 17 Oct 2008 01:03:02 -0400

Got this recipe from a local phili cheesesteak place - we go there for their wings! I haven't tried making it yet but it's delicious when they do - I'm told the red wine vinegar is the key. The recipe makes A LOT! Enjoy! -- posted by College Chef

Fresh Tomato Tartar Sauce

Thu, 13 Nov 2008 18:07:01 -0500

This is the first tartar sauce I liked. This has the taste of tomatoes and jalapenos mixed in with good quality mayonnaise. This recipe comes from Simply Elegant, a cookbook from the Windsor Court Hotel in New Orleans. This is a lovely accompaniment to crab cakes, fresh fish, or fried duck. -- posted by Trinkets

Vegan Gravy

Tue, 02 Dec 2008 00:42:19 -0500

This is a really simple, and great tasting gravy for Thanksgiving or any other time. It will fool meat-eaters, I swear. -- posted by BusyBeeHoneyBee

Chive Cream

Mon, 08 Dec 2008 18:19:16 -0500

At a breakfast meeting earlier this year we were served a breakfast casserole with a side of Chive Cream as an optional garnish. This stuff took the basic breakfast casserole over the top!! I begged the chef to share his recipe (to no avail) and have been searching ever since. This is pretty close to what I remember. Chill time is cook time. -- posted by CindiJ

Emeril's Piri Piri

Mon, 08 Dec 2008 18:48:13 -0500

Straight from Emeril Lagasse. This spicy Portuguese sauce makes an excellent condiment for soups and other pasta dishes, It should be made a few days in advance to allow the flavors to blend. Can be used in seafood broth. -- posted by Moontan Master!

Lexington Style Barbecue Dip

Tue, 09 Dec 2008 22:56:22 -0500

This is a basic sauce used in the Lexington,NC area for barbecued pork. This sauce is intended to be served on the barbecue. It can be stored in a container with a top for several days. This is just a basic recipe; use your imagination to vary it to suit your own taste. -- posted by Dan-Amer #1

Rosa's Hollandaise Sauce

Thu, 11 Dec 2008 09:08:00 -0500

Many cooks are scared off of preparing Hollandaise sauce because they think it is too difficult. Here is a recipe which add a stabilizer at the end, so much of the difficulty is removed. This is taken from a cookbook issued by the Sisterhood of KK Beth Elohim Synagogue in Charleston, SC many years ago. The lemon extract is my addition. -- posted by Dan-Amer #1

Copy Cat Heinz Ketchup

Sun, 14 Dec 2008 17:54:35 -0500

I found this on top tastes, posted by Teresa/Thunderbird. The recipe is not already on RZ, and although I haven't tried this yet, I want to keep it for reference. Teresa has many good recipes posted here at RZ, so I feel comfortable that it should be a good recipe and am willing to share it before I make this. Thanks, Teresa! -- posted by Sue L

Fannie Taylor Harris' Boiled Dressing

Sun, 14 Dec 2008 22:14:31 -0500

This is also an Oxford, NC recipe and makes excellent boiled dressing for chicken salad among other things. It is much better than "store bought" dressing! -- posted by Dan-Amer #1

Benito Bean Dip With Zippy Zonya Mexi Mix

Tue, 30 Dec 2008 01:18:02 -0500

Entered for safe-keeping. From Heart-Healthy Living by BH&G, Winter 2008. -- posted by KateL

Roasted Garlic-Ricotta Pasta Sauce

Wed, 31 Dec 2008 17:47:39 -0500

This is a flavourful and healthy alternative to traditional Alfredo sauce. Use with flat pastas like fettuccine. The recipe is from "Conscious Cuisine: A New Style of Cooking from the Kitchens of Chef Cary Neff" based on the cuisine he developed while chef at Miraval Spa. -- posted by blucoat

Ginger-Sesame Tofu Sauce by Deborah Madison

Thu, 01 Jan 2009 15:06:22 -0500

Entered for safe-keeping, requesting my vegetarian friends to test this for me. From "This Can't Be Tofu!" by Deborah Madison. This has the texture of a thin mayonnaise, and can be drizzled on cubes of fresh tofu, over romaine salad or cole slaw, or over grilled fish or chicken (if you aren't vegetarian). Over sauteed vegetables this can add an unexpected accent. -- posted by KateL

White Corn & Avocado Salsa

Tue, 06 Jan 2009 00:12:55 -0500

This is another delicious recipe served by my wife's mom while we were visiting this past Christmas. She served this with a spicy shrimp cake appetizer, but this salsa would be good served plain with tortilla chips or as a topping for chicken or fish tacos. I'm sure the list goes on - enjoy! -- posted by jpknight22

Eastern North Carolina BBQ Sauce

Tue, 06 Jan 2009 01:35:16 -0500

There are lots of BBQ Sauce recipes out there, but I love the vinegar based NC sauce. It is very wet, and is great on pulled or chopped pork. We do not like it so much on chicken. -- posted by Beth roarsback

Anna Rutledge's Sauce Remolade

Wed, 07 Jan 2009 00:08:16 -0500

Anna Rutledge, among other things, was an expert on the Low Country SC kitchen. It was a joke among her relatives that she could not even boil water! This recipe of hers does not require any cooking, however. -- posted by Dan-Amer #1

Taco Bell Style Green Sauce

Wed, 07 Jan 2009 00:43:48 -0500

Copycat of the famous Taco Bell Green Sauce. -- posted by Celticevergreen

Lynne's BBQ Sauce

Wed, 07 Jan 2009 23:49:39 -0500

The best Sweet & Sour BBQ sauce that can be used on any meat if you mix 3 times everything it will make a gallon -- posted by Chef #1111615 Texas Wine Gal in Big Spring Texas

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

Homemade BBQ Sauce

Fri, 09 Jan 2009 00:06:54 -0500

By Sarah Mancuso A zesty BBQ sauce for any purpose. Great on burgers, potatoes, etc. You can try adding other flavors like liquid smoke or fresh garlic for different effects. -- posted by Starrah

Classy Girl's Sandwich

Thu, 15 Jan 2009 01:14:31 -0500

My best friend Mo and I ate this in the dorms but we perfected the mayo in my apartment. The mayo is simple and I just used what I found in the cabinet. It is also amazing with avocados! -- posted by College Girl

Caribbean Jerk Sauce

Sun, 18 Jan 2009 02:20:51 -0500

A Buffalo Wild Wings tribute sauce -- posted by Nick K

Curry Bar-B-Que Sauce

Sun, 18 Jan 2009 02:55:59 -0500

I was looking for a good recipe for a homemade bar-b-que sauce I could use on pork chops, but I couldn't find one I liked so I made my own. So far I've only used it on pork chops I cooked in the oven. It's super easy and fast. And it's tasty too! Even my 3 year-old and my husband like it. -- posted by AmerAussie

Easy Enchilada Sauce

Tue, 20 Jan 2009 17:54:02 -0500

I wanted to make enchiladas, but had no sauce. Found this online and subbed the chicken broth for vegetable broth. I was wonderful! -- posted by Kozmic Blues

Easy Burrito Gravy

Mon, 26 Jan 2009 01:01:48 -0500

From Fill The House With Love by Hackley Visiting Nurse Services & Hospice, Inc., c. 2005. This recipe belongs to Shelly Ghezzi. A gravy for burritos or other Mexican food. -- posted by NELady

Guilt Free West Coast Veggies

Mon, 26 Jan 2009 15:05:22 -0500

Entered for safe-keeping. From Sam Miles's "Guilt Free Gourmet". The sauces have also been saved separately as Guilt Free West Coast Asian-style Sauce and Guilt Free West Coast Cheese Sauce. Note that carrots will take a few minutes more to cook than other vegetables. -- posted by KateL

A Cicero Spaghetti Sauce. Start to Finish 30 Minutes

Tue, 27 Jan 2009 11:28:53 -0500

I use this sauce when I am in a hurry and don't have much time to spend making my really good home made spaghetti sauce. -- posted by Moontan Master!

Root Beer Glaze for Great Burgers

Mon, 23 Feb 2009 11:48:36 -0500

This was Created by Lafayette, LA resident, George Graham, for the Sutter Homes Build a Better Burger Contest. It was one of the finalists as a sauce to glaze the Bluesiana burger with zydeco sauce, Mardi Gras slaw and root beer glaze. See my separately posted recipes to put them all together for the best burger! Or, use like we do, on all beef going on the grill, about 5 minutes before removing from the grill brush with this zinger of a sauce. Wow! -- posted by Trinkets

Zydeco Sauce

Mon, 23 Feb 2009 13:20:55 -0500

Great sauce for cheeseburgers or dipping fries. Try this on a Reuben! Wow! Recipe was created by George Graham, from Lafayette, LA. He was a finalist in the $50,000 Sutter Home Build A Better Burger Contest with this sauce spread on the buns, Louisiana burgers with Root Beer Glaze, topped with Mardi Gras Slaw. -- posted by Trinkets

Creamy Mustard Sauce (Livelob.com)

Tue, 03 Mar 2009 15:22:29 -0500

This is a recipe from LiveLob.com to use with their seafood cakes--we like it as something a little different from the usual tartar or cocktail sauce. I like it because it uses pantry ingredients (either fresh or dried chives works great). Note: The cooking time is the cooling time. -- posted by Dwynnie

Jerk Sauce

Fri, 06 Mar 2009 17:22:21 -0500

Very easy sauce to make. I like to slice chicken breasts and fry them in the sauce or you can double the recipe and use it as a marinade or the crock pot. Makes delicious grilled meat as well. Will keep in airtight container in the fridge for about a month. This recipe is spicy! Obviously, add the whole habanero for more heat, or use a jalapeno or scotch bonnet for less. -- posted by DecoChef

Mexican Red Sauce

Fri, 06 Mar 2009 17:25:41 -0500

While trying to help my dear friend Mommy Diva find some New Mexico style red chile sauce, I came across this recipe. I just have to try it! According to Diana Kennedy[http://en.wikipedia.org/wiki/Diana_Kennedy], Pasilla chilies are a long and skinny variety of chile, while Ancho chilies (dried poblanos) are shorter and wider. However, in certain parts of Mexico, the Ancho chile is called Pasilla, and because of immigration, is commonly known as Pasilla in many parts of the US. See blog here with step by step pictures! http://www.elise.com/recipes/archives/005178mexican_red_chili_sauce.php Prep and cooking time are concurrent Note when working with chilies, either wear protective gloves or wash your hands very thoroughly with soap and warm water after handling the chilies. Do not touch or rub your eyes if you have been handling chili peppers. -- posted by mama's kitchen

Calgary Barbecue (Bbq) Moppin' Sauce

Sun, 08 Mar 2009 03:19:29 -0400

A moppin' sauce recipe for slathering your chicken, beef or pork while BBQing. You can also use it as a marinade. This was used at a BBQ festival in Alberta. Enjoy! -- posted by Nif

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

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

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

Maya's Super Yummy Secret Sauce.

Thu, 26 Mar 2009 09:41:17 -0400

This is a really easy to make. really high in taste sauce. good for dipping fries, chips, veggies. also good on wraps, burgers, sandwiches. it's easy to make. it's a kid (and grown up) pleaser. this sauce is a must when we bbq. Your kid or teen will enjoy making this recipe. -- posted by Maya's Mama

Smoky BBQ Sauce

Sun, 29 Mar 2009 20:21:45 -0400

A great bbq sauce for chicken, ribs, steaks, etc. For when you need something in a pinch that's quick, delicious and simple. If you want to keep for a couple weeks, bring to boil, then simmer for 10 minutes on stovetop. Refrigerate in a sterilized glass jar. Otherwise, no cooking necessary. My dh also likes me to add a Tbsp of montreal steak spice or other seasoning, but its really not essential. -- posted by Chef #1028126

Mil's Mixed up Mayo

Wed, 01 Apr 2009 10:33:13 -0400

This is a seasoned mayonnaise mixture you can make and store in the refrigerator. Spread in on sandwiches or use as a base for salad dressing. Marcelle Bienvenue, who writes for the Times Picayune, likes to mix it with chopped leftover grilled chicken and plop it on slices of buttery avocados. Her friend Milou turned her on to this years ago and I found this in the TP recipe archives.It's really good with sliced or chopped chicken or ham. -- posted by Trinkets

Tangy Spicy No-Tomato BBQ Sauce

Mon, 13 Apr 2009 14:25:20 -0400

This is a vinegar based sauce that came from a friend of my fathers. It freezes very well and is great on any barbequed meat. This is his recipe but i always leave the butter out just to save calories. This will seperate so make sure you mix it well. -- posted by hotdish

Sweet & Hot BBQ Sauce

Tue, 14 Apr 2009 12:25:05 -0400

I found the original recipe on Kraftfoods.com, but of course I love things a bit spicier, so I changed the recipe up some. I love the combination of the sweet and hot together. I've tried this BBQ sauce out on a few people now, and everyone seems to really enjoy it. -- posted by CyndiCB

Lexington-Style BBQ Sauce

Mon, 20 Apr 2009 13:08:55 -0400

note; 1.The addition of ketchup in this slightly sweeter vinegar sauce distinguishes it from simpler Eastern North Carolina vinegar sauce. I like the added flavor and the pink color that the ketchup gives the sauce. To turn this sauce into an Eastern sauce, add 1 cup of water and eliminate the brown sugar and ketchup. 2.This sauce is used to make North Carolina Style Pulled Pork and North Carolina Coleslaw . You will need to double this recipe to sauce both the meat and the slaw. -- posted by Mitakola

Capt'n Jack's Seafood Cream Sauce

Tue, 28 Apr 2009 01:56:01 -0400

This recipe is from The Times - Picayune. It sounds unctuously glorious. When I make it, I think the shrimp will be added with the final seasonings. The serving suggestions accomapanying the recipe were stupendous - "Jack Oser, AKA Capt'n Jack, sells soups every week at the Gretna Farmers Market. He shared this rich, versatile sauce recipe that he uses for pasta, fried fish, fried or grilled eggplant, or steamed or grilled asparagus. His suggestion for a special dinner: Find No. 1 softshell crabs, and make the sauce with a pint of lump crabmeat. Let the sauce sit about three minutes, then serve it over the fried softshells." OMG! Will have to be eating low carb/ no carb for a week after that wonderful meal! -- posted by Buster's friend

Adobo BBQ Sauce

Wed, 29 Apr 2009 11:52:44 -0400

A Texan BBQ sauce with chipotle chili's. Serve over everything you grill. -- posted by ~Rita~

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

Ancho Chili Cream

Tue, 05 May 2009 12:24:36 -0400

From the famous Reata restaurant in Fort Worth, TX, "Reata, Legendary Texas Cuisine" cookbook. The bitterness of ancho chili peppers varies, but you can easily adjust the taste with an additional teaspoon or two of honey. When you leave out the heavy cream, this mixture becomes the Ancho Chili Sauce that is used in the Chicken Chili Rellanos. -- posted by TxGriffLover

4th of July Salmon With Egg Sauce

Tue, 05 May 2009 12:26:45 -0400

For many New Englanders, Independence Day celebrations just wouldn't be the same without the traditional meal of poached salmon with egg sauce, along with new potatoes, baby peas and, of course, strawberry shortcake (Recipe #289569). The egg sauce is a nice compliment to most any baked or broiled fish, as well as the poached salmon. Just substitute a half a cup of bottled clam juice or canned chicken broth for the poaching liquid. -- posted by Alan in SW Florida

Cardwell's Spiced Tomato Relish (For Burgers)

Wed, 06 May 2009 00:34:55 -0400

They recommend serving this atop a burger stuffed with blue cheese finished off with some bacon. . .YUMMO! I imagine you could use this atop a grilled portabello for a great vegan meal too! This is a recipe from Cardwell's at the Plaza in St. Louis, MO which was published in Sauce Magazine in May 2009. -- posted by JanuaryBride

Mexican Tomato Sauce

Sat, 09 May 2009 12:19:32 -0400

This is an outstanding alternative to canned enchilada sauce. -- posted by IngridH

Versatile Cajun Sauce

Sun, 10 May 2009 19:47:36 -0400

Serve this sauce with chicken, beef or sausage. From Pol Martin Cookbook. -- posted by daisygrl64

Oh, That Root Beer Barbecue Sauce

Fri, 15 May 2009 10:53:55 -0400

The Times-Picayune printed this recipe a couple of years ago after it was shared by H.P., who wrote that he learned this recipe in barbecue school. Refrigerated, this sauce lasts a long time. -- posted by Buster's friend

Creamy Mustard Sauce (Livelob.com)

Wed, 20 May 2009 14:10:01 -0400

Big Bob Gibson Bar-B-Q White Sauce

Wed, 20 May 2009 15:00:44 -0400

Found in the Seattle Times from "Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint" by Chris Lilly. Use as a marinade, baste or dipping sauce - multi purpose sauce that tastes better the next day. -- posted by Buster's friend

Cajun-Style Country Ribs

Sat, 23 May 2009 17:39:46 -0400

Super yummy and easy Cajun/Creole style pork ribs. Found recipe in, "Simple 1-2-3 Slow Cooker," cookbook. -- posted by Virginia Cherry Blossom

Jamaican Jerk Sauce

Sat, 23 May 2009 17:51:38 -0400

Jerking is actually a method of cooking in Jamaica. Typically chicken, pork roast, or cuts of goat are marinated in jerk seasoning - either dry spices or a wet marinade like this recipe - then roasted in a pit or grilled slowly over wood coals. Scotch Bonnet peppers are some of the hottest chili peppers in the world. You may substitute jalapenos instead. The best flavor for this jerk recipe is from whole allspice berries, which are also called pimientos in Jamaica. Whole allspice berries may be ground in a coffee mill or you may used ground allspice powder. Note: A batch of Jerk Sauce can be kept in the Fridge for up to 1 month. Found recipe in, "The Whole Foods Market Cookbook." -- posted by Virginia Cherry Blossom

Creole Remoulade Sauce

Sat, 23 May 2009 18:10:54 -0400

A French Caribbean-inspired tartar sauce that enhances any seafood and makes a great sandwich topping. This sauce goes particularly well with Cajun Seafood Cakes Recipe #373983. This Creole sauce is also well-paired with chilled shrimp, crayfish, lobster, and grilled calamari. Try it as a dressing for a seafood salad, too. Makes 1 3/4 cups; serving size is per 1/4 cup. Found in, "The Whole Foods Market Cookbook." -- posted by Virginia Cherry Blossom

Sour Cream Dill Sauce

Fri, 29 May 2009 22:37:29 -0400

I'm married to a meat and potatoes man! Fish is almost from another planet as far as he is concerned -- with the exception of the occassional fast food plank he will eat once in a while! I never thought I'd get him to actually enjoy a Salmon burger, until I found this sauce! He loves it, and even asks for Salmon once and again! Found in Coastal Living Magazine -- posted by kittycatmom

Mountain View Linda's Parisian Burger Sauce

Tue, 09 Jun 2009 02:08:01 -0400

From Mountain View CA's much loved burger joint which closed up in the mid 80's. This is for the sauce only. Typically, the buns are oval shaped sourdough - grilled, 2 hamburger patties (I use only one), slice of cheddar along with this sauce - warmed. These burgers were always served with tater tots. I love serving this sauce with the fried tater tots too. -- posted by Rinshinomori

Bombero Sauce

Tue, 16 Jun 2009 10:47:11 -0400

Bombero means fireman in spanish. You will need a fireman to put out the fire in your mouth after you eat this! This sauce is delicious on tacos, to smother burritos or anything that needs a little kick! -- posted by Tiny_Toodles

South Carolina Style BBQ Sauce

Tue, 16 Jun 2009 13:57:52 -0400

Keeps for up to a month stored in the refrigerator. -- posted by Brookelynne26

Tangy Plum Barbecue Sauce & Plum Syrup (2 in One!)

Mon, 29 Jun 2009 01:18:18 -0400

This is a perfect recipe if you're wondering what to do with all those slightly over-the-hill, bruised, juicy to bursting point plums! The best part about it is that it's a two-fer: you make one recipe and end up with two things! -- posted by Neighborhood Fruit

Hot Chile Sauce

Mon, 29 Jun 2009 10:42:31 -0400

This is an old recipe that I've used for a long time. The level of "heat" depends on which peppers you use and how much chile pepper you like. Enjoy. -- posted by Alliebaba

Tomato-Onion Compote

Thu, 02 Jul 2009 11:55:43 -0400

Found this in The New York Times - Adapted from Jim Leiken, DBGB. Make ahead to slather on a thick crispy grilled burger or piece of chicken this weekend. -- posted by Buster's friend

Lime Butter

Sun, 05 Jul 2009 12:31:45 -0400

Great on corn hot off the grill! I made this for our dinner on July 4th. We had grilled chicken, grilled corn, cherry tomato salad with Mississippi sweet onions, and hot sour dough bread. Delicious! -- posted by Trinkets

B-B-Q Sauce

Tue, 07 Jul 2009 14:22:21 -0400

This is an atempt at a low sugar, low sodium, tasty, thick barbeque sauce. It has been taste tested by friends and neighbors who like barbeque. -- posted by Chef David Marion(alton brown wannabe)

Buffalo Wild Wings Spicy Garlic Sauce

Sun, 12 Jul 2009 09:32:03 -0400

I had to post this online to preserve it so I could never loose it. I love BWW sauce but hate the place. I was stoked to find this recipe. Hope it goes to good use on this site. Enjoy!! -- posted by Munki

Good BBQ Sauce for the Candida Diet

Thu, 16 Jul 2009 17:41:45 -0400

From wholeapproach.com. Works great when you can't have ketchup, regular vinegar, etc. -- posted by WI Cheesehead

Italian Mondo Bizarro Sauce

Thu, 30 Jul 2009 10:21:37 -0400

Received this is email today from gourmet-recipes-from-around-the-world - hit the spot as I am going out to harvest basil in a big way today, tomatoes are just beginning to come in good & the parsley has recovered from the Black Swallowtails. Going to see how this freezes too. Thanks deranged_millionaire! -- posted by Buster's friend

Magic Roux Recipe

Mon, 03 Aug 2009 11:34:17 -0400

Found this treasure in The Times-Picayune. It was noted this method uses much less oil - I am jazzed about it because cooking the roux is the slowest process for me! -- posted by Buster's friend

Jalapeno Pepper Jelly Mustard

Mon, 03 Aug 2009 11:53:00 -0400

Ever wonder what to do with all that lovely hot pepper jelly? Aside from topping bricks of cream cheese, using a s pork & chicken glazes or glazing tropical fruit tarts? This is excellent as a dip for chicken nuggets or chicken strips. From www.chilipeppermadness.com . -- posted by Buster's friend

West Indian Bay Sauce

Thu, 06 Aug 2009 11:52:16 -0400

This recipe is from Barbados and is a traditional accompaniment for crisp okra, and other vegetables. May be served hot or cold. -- posted by Dan-Amer #1

Mama's Lip Smackin BBQ Sauce

Mon, 10 Aug 2009 13:18:06 -0400

This recipe is the best out of any I have tried. It is flavorful and can be whipped up in no time. -- posted by Tiny_Toodles

Creamy Garlic White Sauce

Wed, 12 Aug 2009 10:28:30 -0400

A rich, velvety sauce that would be good on chicken, vegetables, rice, and baked potatoes. I love this recipe, it is perfect for winter dinners. You can adjust the amount of garlic based on your personal tastes. -- posted by Chef #1349496

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

B&k Spanish Sauce for Hot Dogs

Tue, 01 Sep 2009 11:55:12 -0400

B&K Drive-In at Logansport, Indiana -- posted by Griswold Krazy

Bistro Sauce

Fri, 04 Sep 2009 10:31:48 -0400

This is the best sauce ever, for just about anything. It has a bit of a spicy kick, but the amount of Tabasco can be toned down. The sauce is also known as "remoulade," in some circles. It's very versatile-- good for dipping, as well as a spread for sandwiches. -- posted by Jynxxycat

Coconut Peanut Sauce Sliced Steak (London Broil)

Tue, 08 Sep 2009 12:40:08 -0400

Creamy, peanutty, coconut curry sauce with slices of thick juicy steak with sharp, crisp green onions on top . London broil is budget friendly and when prepared correctly is very tender. The coconut peanut sauce adds a wonderful exotic sweet-savory flavor kids will love and adults will appreciate. This dish can be made in under 30 minutes and is guaranteed to become a favorite in your home too. Enjoy! -- posted by College Girl

Old New Orleans Remoulade Sauce

Tue, 08 Sep 2009 17:10:19 -0400

This recipe comes from JoAnne Clevenger, owner of New Orleans' Upperline restaurant. It was made to serve over fried green tomatoes, seafood and whatever else you want to eat it with! -- posted by Sharon123

Lizzie's Blender Hollandaise

Thu, 10 Sep 2009 11:42:23 -0400

My late MIL had a recipe for everything! This is her never-fail-to-impress quick and easy hollandaise. This can be made in advance, kept in a jar in the refrigerator then reheated in a double boiler over hot, not boiling water. It can also be used as the base for Bearnaise. -- posted by Trinkets

Lizzie's Alfredo Sauce

Thu, 10 Sep 2009 14:52:00 -0400

My late MIL had a recipe for everything! This is the creamy Alfredo sauce she would serve with either fettucini or Chicken and noodles. -- posted by Trinkets

Lizzie's Tartar Sauce

Thu, 10 Sep 2009 15:04:15 -0400

Another of my late MIL's creations. Wonderful with fried catfish. I like to add 1 TBS of Tabasco. -- posted by Trinkets

My Marinara

Mon, 14 Sep 2009 13:36:48 -0400

This marinara is a offshoot from the recipe I found in the most recent issue of the "best of the best from florida" cookbook. I love this recipe because this pasta sauce has sustinence. This recipe yeilds about 5 1/2 mason jars of marinara. Great for gifts or to keep in the freezer. NOTE: when using the canned tomatos opt for whole because the diced tomatos have a weird taste because of what is used to hold them together. Also I dont measure the herbs so use them at your discretion. -- posted by Crazy4Curry

Raising Cane's Chicken Finger Dipping Sauce

Mon, 21 Sep 2009 01:13:59 -0400

If you're a Raising Cane aficionado, you'll appreciate this recipe. -- posted by gailanng

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~

Mojito Sauce

Thu, 01 Oct 2009 00:58:53 -0400

From Daisy Martinez. To use with Tostones or Chicharrones de Pollo. -- posted by nsomniak6

Vegetarian Portobello French Dip Sandwich

Wed, 07 Oct 2009 11:38:15 -0400

This incredible sandwich is the signature dish at the much-loved Seattle restaurant, Café Flora. The recipe is printed in the "Café Flora Cookbook". It's really a delicious sandwich and will please vegetarians and carnivores alike. It's easy to make vegan too. Start by preparing the mushroom essence (which can be made ahead of time). Unused French Dip Spread can be frozen. The mushroom essence (basically a reduced mushroom stock) can be made to add intense mushroom flavour to risottos, pastas, soups... -- posted by blucoat

Horseradish Sauce

Mon, 12 Oct 2009 11:43:00 -0400

The perfect accent for roast beef. Depending on the strength of your horseradish, you may want to taste and add more. We serve this in a chilled bowl at the table. -- posted by Trinkets

Charlie's Sweet 'n Spicy BBQ Sauce

Mon, 12 Oct 2009 14:21:44 -0400

This started with a recipe off the back of a jar of Grandma's Molasses, but that one needed some work. I'm still toying with some of the changes, so any suggestions are welcome. -- posted by Chef #1410445

Sweet & Sassy BBQ Sauce

Tue, 13 Oct 2009 16:13:27 -0400

My mom got this recipe from an old army buddy of my dad's. I think it's fantastic if you like a sweet sauce. My whole family loves it. If you want it spicier, add more red pepper and break them to get the seeds out. -- posted by BMac

Quick Ginger Chilli Sauce

Thu, 15 Oct 2009 15:53:18 -0400

An easy sauce to serve with meat or seafood appetizers. I created it one day when I served shrimp cocktail and did not have any cocktail sauce -- posted by Chef at Elmstock Tea

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

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

Nana King's Sweet Chili Sauce

Mon, 26 Oct 2009 17:52:48 -0400

Similar to a chili sauce my mom and grandma used to make; we always had it chilled over cream cheese to spread on crakcers. This recipe was adapted from one by a bridge pal, Robert King. He was gracious enough to share it from his southern grandmother's recipe file. The traditional way to enjoy this sauce down south is spooned over black-eyed peas. If you are a tomato gardener and find yourself with an overabundance; substitute 4 quarts of peeled and chopped fresh tomatoes for the canned. -- posted by Hungry Hogareno

The Perfect Gravy

Sun, 01 Nov 2009 10:15:28 -0500

Many people grill or deep-fry turkey and don't have pan drippings to jump-start the gravy. This recipe will still give you that homey flavor. Recipe is from Family Circle. -- posted by Lainey6605

Hormel Beanless Chili Copycat

Tue, 03 Nov 2009 11:17:35 -0500

This is a delicious copycat recipe for Hormel Beanless Chili. The secret ingredient in crushed Fritos Corn Chips.They add a unique flavor and texture to the chili. We serve this over hot dogs, hamburgers, polenta, grits, etc. -- posted by Antilope

Habanero Mango Hot Sauce

Tue, 03 Nov 2009 14:26:18 -0500

I blend fresh organic carrots, mango, onions, garlic, and a hint of lime juice with the Habanero. The result is a pepper sauce that harmonizes heat and flavor without the overpowering pungency found in traditional vinegar-based hot sauces. Creating a spicy but not overpowering sauce that allows you to spice your food without drowning out the original flavor. The capsaicin is not only hot on the tongue, it is brutal on the eyes or in cuts on your fingers. When preparing peppers you can wear rubber gloves to protect your hands and keep your hands clean. capsaicin has a way of staying on your hands even after washing. Safety glasses will help you avoid splashes or touching your eyes while cutting and cleaning peppers. The steam from boiling vinegar is very strong. Avoid breathing it. Cooking your hot sauce will help blend the flavors together, break down pieces of solid ingredients and pasteurize the sauce. It is an important step which should only be skipped if the sauce will be used up completely within 1 week. Bottles can be bought at http://www.leeners.com/index.html -- posted by ~Rita~

Mole Verde -- Mexican Green Sauce

Thu, 12 Nov 2009 15:39:34 -0500

Recipe excerpted from My Mexico by Diana Kennedy: Clarkson N. Potter, Publishers, 1998 courtesy of Food Network. Epazote is a Mexican herb that has a very strong taste and has been used in Mexican cuisine for thousands of years dating back to the Aztecs, who used it for cooking as well as for medicinal purposes. Hoja Santa (sacred leaf) is an aromatic herb with a heart-shaped, velvety leaf growing in tropical Mesoamerica and is also known as yerba santa, hierba santa, Mexican pepperleaf, root beer plant, and sacred pepper. It is an essential ingredient for mole verde. -- posted by Molly53

Grampa Dave's Texas Chainsaw Barbeque Sauce

Mon, 16 Nov 2009 18:10:47 -0500

A tangy and sweet barbeque sauce that is absolutely perfect for ribs, pulled pork or chicken. It's the result of trial and error over several years and many batches of sauce. I'm sure 99% of you will like it (or LOVE it)! -- posted by Grampa Dave

Mole Poblano Classico -- Classic Mexican Poblano Sauce

Tue, 17 Nov 2009 00:54:45 -0500

Mole is a rich, dark, reddish-brown and smooth sauce made spicy and robust with a depth of flavor from a creative blend of seasonings that most often includes dried chiles, onion, garlic, and ground seeds (such as sesame or pumpkin (pepitas). But its best-known ingredient is unsweetened Mexican chocolate, which is used sparingly. Mole poblano is the sauce most commonly known outside of Mexico as mole sauce, although there are many different types. Courtesy of the Whole Chile Pepper Book, this classic Mexican sauce is excellent with poultry; serve it over a turkey or chicken breast. It is also terrific as a sauce over shredded chicken or turkey enchiladas. -- posted by Molly53

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