Sauce and Condiment recipes to take your cooking to new heights. We have a comprehensive list of sauces that are homemade, delicious and easy-to-make. Condiments are used to enhance our foods and include many different types of sauces, butters, salad dressings, relishes, jams and jellies, plus lots more to help in your cooking need. A collection of sauces and condiments recipes are invaluable to a cook. Sauces enable a cook to add the finishing touch to a wide variety of both sweet and savory dishes. A sauce, gravy, or simple glaze can make or break a good meal.
Beef Sauce and Condiment Recipes:
Al's Secret Sauce
Awesome BBQ and all-purpose sauce for Pig Pickin dip, pork chops, ribs, and chicken on the grill. Some folks even put it on burgers and steaks.
Beef Au Jus - Au Jus Beef Juice
Au Jus is a French term meaning "with juice." The term is used to describe the serving of meat, most often prime rib roast, surrounded in or served with a container of the natural juices that were produced as drippings while the meat was being cooked. It is not thick like a typical sauce or gravy.
Beef Stock
Learn to make outstanding homemade beef stock. This outstanding Beef Stock make a wonderful base for soups, sauces, stews, and other savory dishes. Say goodbye to store-bought versions!
Big Hoss Steak Marinade
Looking for a nice savory steal marinade? Here’s a great flavor combination that works well to marinade strip steaks such as flank steak, flat iron steak, or skirt steak. I have always been given rave reviews whenever I make this marinade.
Blackberry Barbecue Sauce
Wine, farm-fresh food, and friendship - A mighty powerful combination for the 4th of July celebration.
Blackberry-Wine Sauce
Another wonderful sauce that is good on pork, poultry, and beef.
Blue Cheese Dressing
This blue cheese dressing is so good! My husband loves it!
Cabernet-Cherry Sauce
Another great steak sauce.
Creamy Roasted Garlic Sauce
This sauce is so delicious! There are so many uses for this sauce, such as with pasta, on vegetable, etc. Let your imagination be your guide with this sauce.
Garlic Blue Cheese Sauce
I love blue cheese! This sauce is excellent on both steaks and prime rib.
Horseradish Sauces
These four horseradish sauce recipes are fantastic served with your prime rib roast
Peppercorn Sauce
You'll love the "zip" that the green peppercorns add to this sauce.
Pinot Noir Butter Sauce
This sauce is wonderful on a perfectly cooked steak.
Sour Cream Horseradish Sauce
This sauce is absolutely wonderful with prime rib.
Spicy Chile Pepper Sauce
If you like bold, spicy chile peppers, you will love this sauce. Not only is the color beautiful, but it has big flavors that will knock your socks off.
Yorkshire Pudding
A traditional English side dish to Prime Rib Roast is Yorkshire Pudding, a puffy pop-over like pastry made with the hot drippings from the cooked prime rib.
Beverage Syrups
Basic Simple Syrup Recipe
Also know as Sugar Syrup, Bar Syrup, and Rock Candy Syrup, is nothing more than water and sugar. It is the secret ingredient to the best cold homemade beverages, cocktails, and other drink recipes. With this recipe you can make as small or as large a batch as you wish and store it in the refrigerator in a well sealed bottle.
Breads
Cornbread Croutons
If, by any chance, you some some cornbread left over – how about using it to make Cornbread Croutons? Making Cornbread Crouton is very easy to do and so good! You could use these croutons on your salads, chili, stews, and soups. Also, wouldn’t these Cornbread Croutons make a wonderful turkey stuffing/dressing? Yum!
Making Homemade Bread Crumbs
There is nothing like homemade bread crumbs to improve the taste of your dish. Fresh homemade bread crumbs taste far better than store-bought bread crumbs and they are so easy to make! Making your own bread crumbs also saves money since commercial bread crumbs are expensive.
Butters and Oils
Beurre Monte Butter
Using just a little bit of water helps the emulsion process in preparing Beurre Monte. Whether you emulsify 4 tablespoons (2 ounces) or 1 pound of butter, just a tablespoon of water will do. Any amount of Beurre Monte can be made using this method.
Butter Ghee and Clarified Butter
Regular butter is made up of butterfat, milk solids, and water. Clarified butter and ghee are translucent golden butterfat left over after the milk solids and water are removed. In short, clarified butter is just butter that contains only pure butterfat. It has a higher smoke point than regular butter, thus allowing you to be able to cook at higher temperatures, and won’t spoil as quickly.
Coconut Butter
Coconut butter is simply just coconut flakes blended into a buttery consistency. It is so easy to make and so much cheaper than purchasing coconut butter. Great for Gluten-Free and Sugar-Free recipes.
Flavored Butters (Compound Butters, Finishing Butter, or Beurre Compos
A compound butter is butter that has been flavored by blending softened butter together with various ingredients. These can be savory or sweet. These tasty butter spreads are ideal for tea bread, muffins, scones, and pancakes.
Mary Enig’s Triple Oil Blend
Triple Oil Blend is by Dr. Mary Enig, PhD, a nutritionist and lipid specialist. This wonderful blend of three oils can be used in salad dressings or as a cooking oil. This oil blend contains an equal balance of Omega 3, 6, and 9.
Truffle Butter
Truffle butter is an excellent and easy way to prepare wild truffles. Nothing is better than a perfectly cooked steak with some truffle butter on top before serving. The ways to use and eat this wonderful truffle butter are endless. Let your imagination be your guide!
Chile Pepper Sauces
Spicy Chile Pepper Sauce
If you like bold, spicy chile peppers, you will love this sauce. Not only is the color beautiful, but it has big flavors that will knock your socks off.
Condiments, Creams, and Sauces
Creams and White Sauces
Basic Whipped Cream
Real whipped cream is rich and decadent and it’s flavor is very superior to that of its artificial counterparts. There is nothing better than a dollop of whipped cream to add a sweet finish to desserts and specialty drinks. Do not reach for that frozen non-dairy topping at your grocery store. Homemade whipped cream is easy-to-make at home using a mixer or manual whisk in just a few minutes.
Bhamel Sauce – Basic White Sauce
In France, Bhamel (bay-shah-mel) Sauce is one of the four basic sauces called “meres” or “mother sauces” from which all other sauces derive. Bhamel Sauce is also know as “white sauce” to most cooks. It is a smooth, white sauce made from a Roux made with flour, milk, and butter. It forms the basis of many other sauces.
Chermoula Sauce
This beautiful green Moroccan sauce is a great and healthy alternative to basil pesto as it does not need cheese. It is great on grilled fish, chicken, roasted winter vegetables such as cauliflower and squash.
Cocktail Sauce
Try this sauce with your next shrimp cocktail!
Cream Definitions
Are you confused about the different types of cream available?
Creamy Roasted Garlic Sauce
This sauce is so delicious! There are so many uses for this sauce, such as with pasta, on vegetable, etc. Let your imagination be your guide with this sauce.
Crema Agria
Crema Agr is Mexico’s version of sour cream. It can be found in some supermarkets in the dairy section, but if you cannot find it and do not want to simply substitute American sour cream, you can make it easily at home.
Creme frache
Commercial creme fraiche is quite expensive, so the homemade version is a life saver.
Creole Tartar Sauce
From the recipe files of chef Robert Hammond.
Devonshire Cream
Originally from Devonshire County, England, it is a thick, buttery cream often used as a topping for desserts. It is also known as Devon cream and clotted cream. Clotted cream has a consistency similar to soft butter.
Faux Aged Balsamic Vinegar
Aged Balsamic Vinegar, or as it is known in Italy, tradizionale, accumulates its flavor in a variety of wooden casks for as long as one hundred years. The result is a very concentrated dark brown, thick sweet vinegar, and it is a great luxury. If you don’t have it in your pantry – chefs have learned to do as the Italians so – reduce your balsamic vinegar with a little brown sugar. It is a good second. Great on beef, poultry, pork, and seafood!
French Onion Marmalade – Confit D’ Oignon
This is a wonderful condiment that can be used for a variety of meats, poultry, and fish or simply as a spread for sandwiches, breads, and appetizers. Also great as part of a cheese platter.
Hollandaise Sauce
What would the famous Egg Benedict be without a great Hollandaise Sauce? Also great served on cooked asparagus.
Horseradish Sauces
Three easy-to-make horseradish sauces. Fantastic served with your prime rib roast
Louisiana-Style Roux – How To Make Roux
Many New Orleans (Acadian, Creole, and Cayun) recipes start with “First you make a roux.” A Roux (pronounced “roo”) is browned in a mixture of white wheat flour and a cooking fat (oil or animal fat) that is used to thicken sauces, stews, and gravies. Roux serves as the base for most gumbo recipes where a rich, deep, hearty flavor, and texture is desired.
Roasted Lemons
“My latest love is roasting lemon slices in a little olive oil until the juices caramelize and the edges brown. While cooking, the lemons release their juices. What you are left with, is what you see in the picture, caramelized yummyness! Even used as a garnish, they are so pretty.
Roasted Garlic
Roasted garlic is milder than raw garlic. In fact, raw garlic is two to four times stronger in flavor. Garlic becomes very mellow and easy to spread after cooking.
Tartar Sauce
You’ll never buy tartar sauce from the store again after you taste this delicious, easy-to-make recipe!
Thousand Island Dressing
I serve this wonderful Thousand Island Dressing with salads, spread on sandwiches (especially Reuben Sandwiches), and seafood. It is so easy to make and so good!
Dessert Sauces and Condiment Recipes
Baked Apple Sauce
Learn how easy it is to make apple sauce in the oven.
Black Cherry Sauce
This Black Cherry Sauce is absolutely great on cakes and ice cream. Especially chocolate cakes!
Bourbon Butter Sauce
This sauce is sinful – so rich and wonderful! Absolutely great on cakes and ice cream.
Burnt Caramel Cream
Excellent served on pound cakes and over fresh fruit.
Caramel Sauce
You never need to buy prepared caramel sauce again! Making your own homemade caramel sauce is a lot easier than you might think, and it takes practically no time at all.
Caramelizing Sugar
Photo tutorial on how to caramelize sugar. Caramelizing sugar is a term most often applied to melting sugar until it becomes a caramel color liquid.
Chocolate Sauce – Perfect Chocolate Sauce
Making a great chocolate sauce couldn’t be easier! No vanilla and no sugar is added, just high-quality chocolate with cream, water, and a little butter to give just the right texture and taste. This truly is chocolate sauce perfection! Once you fall in love with this chocolate sauce, you might want to keep a jar of it handy in your refrigerator. The velvety sauce is amazingly versatile.
Chocolate Sauce – Diet Chocolate Sauce
A wonderful low fat, low calorie, and low carbohydrate chocolate sauce to serve over fruit, cake, etc.
Chocolate Caliente – Spanish Hot Chocolate Sauce
This Spanish Chocolate Caliente is a popular hot chocolate sauce that people enjoy all year long. It is so rich and intense! In Spain, it is served both as a drink and with Churros for dipping. As the chocolate sauce will thicken as it cools, it is best to make it right before you are ready to serve it with the churros.
Clotted Cream
This is a homemade or mock version of clotted cream. Excellent to use for your tea parties.
Cre frahe
Commercial creme fraiche is quite expensive, so the homemade version is a life saver.
Dulce de Leche (Arequipe and Manjar Blanco)
Dulce de leche, pronounced DOOL-say duh LAY-chay) is a luscious sweetened milk sauce that is literally finger-linking good! The name means “milk sweet,” “milk jam,” and “sweet milk sauce.”
Hazelnut Creme Filling andMaple Creme Filling
Recipes are courtesy of Ellen Easton of Tea Travels. These are great filling for your home-baked Cream Puffs.
Lavender Jelly
This jelly would be wonderful served as a dessert with ice cream, pudding, or cream.
Lemon Curd
This sweet, yet tart, velvety spread is very easy to make and heavenly on freshly baked scones, muffins, and tea breads.
Lemon Sauce
This easy-to-make delicious lemon sauce is great on desserts such as cakes, gingerbread, fresh fruits, and whatever else sounds good to you.
Maple Sauce for Strawberries
Fresh strawberries are absolutely delicious when served with this Maple Sauce.
Marshmallow Fluff/Cream
This is the best recipe that I have ever found to substitute for the store-bought marshmallow fluff. It is very easy to make and so delicious. Use this homemade marshmallow fluff/cream in any recipe that calls for marshmallow fluff.
Mock or Faux Devonshire Cream
An easy-to-make mock Devonshire Cream. Great for your tea party.
Orange Hard Sauce
This easy-to-make delicious Orange Hard sauce is great on desserts such as cakes and gingerbread, and whatever else sounds good to you.
Pumpkin Curd
Everyone seems to know about the delicious lemon curd which is a British teatime favorite. How about pumpkin curd? This sweet, yet tart, velvety pumpkin spread is heavenly on freshly baked scones, muffins, and tea breads. This is a definite “must try.”
Rose Petal Jam
Enjoy this wonderful jam at your next Afternoon Tea Party.
Zabaglione with Fresh Berries
The French refer to this as Sabayon and it is used as a dessert or a sauce. It is light and refreshing and perfect as warm weather dessert.
Frosting Recipes – Icing Recipes
Buttercream Icing
There are many versions of “Buttercream” icing or frosting. Some are made with eggs and all butter. Each decorator has his or her favorite. I, personally, think that the best taste and textured recipe is the one that has you cook your sugar, add to whipped eggs and use pounds of butter per batch.
Chocolate Frosting/Icing
I love chocolate frosting! In fact, I love everything chocolate. This is the perfect frosting to cover your next homemade cake.
Homemade Marshmallow Fluff/Cream
Fruit Salad Dressings
1-2-3 Fruit Salad Dressing
The 1-2-3 Fruit Salad Dressing is from an older Betty Crocker Cookbook. The combination of citrus fruits in the dressing gives the fruits a wonderful delicious flavor!
Banana Fruit Salad Dressing
This Banana Fruit Salad Dressing is very refreshing and also low in calories. It is very light and compliments all fruits. You will never want to make a “yucky” canned fruit salad again!
Roux and Gravy
Louisiana-Style Roux – How To Make Roux
Many New Orleans (Acadian, Creole, and Cayun) recipes start with “First you make a roux.” A Roux (pronounced “roo”) is browned in a mixture of white wheat flour and a cooking fat (oil or animal fat) that is used to thicken sauces, stews, and gravies. Roux serves as the base for most gumbo recipes where a rich, deep, hearty flavor, and texture is desired.
Making Perfect Turkey Gravy
Hints and tips for making that perfect turkey gravy.
Milk Gravy
This is the only gravy you want to use when making Biscuits and Gravy. Just like Mom used to make!
Mom’s Biscuits and Gravy
Chicken-Fried Steak
Country-Fried Steak
Red Eye Gravy
The red eyes are the little specks of hot fat swimming on the top of this sauce.
Jams, Jellies, Relishes, and Preserves
Basic Berry and Fruit Puree
Simple basic fruit purees capture the sweet/tart balance of the summer fruit to use in fruit drinks, ice cream, sorbets, grantias, and whatever else you might want to use them in.
Blackberry Jam
After my daughter’s had their first successful attempt at Raspberry Jam making, they decided to take on canning Blackberry Jam. This second go round went more smoothly for them, as they got into the groove of the canning process. Lesson learned – The more canning you do, the easier and more comfortable it gets with each fruit or vegetable you preserve.
Blackberry Jelly
Do you remember picking fresh blackberries as a kid? Mom would then make a homemade Blackberry Pie and some homemade blackberry jelly. So good! I have learned from experience to wear a long-sleeved shirt and gloves to prevent all those scratches when pick blackberries.
Cajun Chow Chow Relish
A sweet, hot relish of pickled chopped vegetables. There are probably as many varieties of Chow Chow as there are Southern cooks.
Candied Orange Rind
These delicious candied orange rinds will be a welcome addition to any holiday party menu, tree trimming, or even wrapped to be given as a gift.
Canned Tomato Salsa Recipe – Canning Homemade Salsa
Learn how to properly and safely can your homemade Tomato Salsa. Preserving your own food is a very satisfying and rewarding experience. If we can can, you can too!
Freezer Blackberry Jam
With the bounty of fresh blackberry season, my daughters made some wonderful blackberry freezer jam after spending an afternoon picking berries. Freezer jeam is easy to make and does not require any cooking over the stove or placing the jam in a water bath for processing.
French Onion Marmalade – Confit D’ Oignon
This is a wonderful condiment that can be used for a variety of meats, poultry, and fish or simply as a spread for sandwiches, breads, and appetizers. Also great as part of a cheese platter.
Jalapeno Pepper Jelly
This wonderful recipe is by Brad Bolton of San Diego, CA. The jalapeno jelly is fantastic with cream cheese and triscuit crackers! It looks so pretty in red and green (for Christmas presents in pretty jelly jars).
Lavender Jelly
This exotic and gorgeously pretty lavender jelly will truly delight your taste buds with pleasure. In fact, you will absolutely LOVE the taste! It can be served as an unusual accompaniment to meats, such as lamb or poultry.
New Zealand Mint Sauce
After visiting New Zealand and tasting their wonderful lamb dishes, I put together this mint sauce recipe. Very simple to make and so good! Excellent for serving with lamb.
Orange Marmalade
This batch of Orange Marmalade came out fantastic and suitable for toast, drizzling on ice cream, pancakes, French toast, or using in salad dressings and marinades.
Perada (Pear Cheese or Pear Jelly)
Long considered a delicacy in Iberian and Latin cultures, Perada is nicely paired with cheeses such as Manchego.Perada is great served on a cheese platter.
Preserved Lemons – Lemons Preserved in Salt
What are preserved lemons? A preserved lemon is a lemon that has been soaking in lemon juice and salt for a period of time. During this process, the lemon loses the bitter taste and becomes sweet.
Raspberry Jam – How To Make Homemade Raspberry Jam
It’s that time of year again – Raspberry season! What better way to preserve the flavor of raspberries than making homemade raspberry jam? It’s called preserving summer in a jar. My family loves this treat during the winter.
Rose Petal Jam
Enjoy this wonderful jam at your next Afternoon Tea Party.
Stilton Blue Cheese Relish
Wait until you try this delicious cheese relish!
Lamb Sauces
Lavender Jelly
This exotic and gorgeously pretty lavender jelly will truly delight your taste buds with pleasure. In fact, you will absolutely LOVE the taste! It can be served as an unusual accompaniment to meats, such as lamb or poultry.
New Zealand Mint Sauce
After visiting New Zealand and tasting their wonderful lamb dishes, I put together this mint sauce recipe. Very simple to make and so good! Excellent for serving with lamb.
Spicy Chile Pepper Sauce
If you like bold, spicy chile peppers, you will love this sauce. Not only is the color beautiful, but it has big flavors that will knock your socks off.
Mayonnaise
Aioli Mayonnaise
Excellent served with poached fish and crab cakes.
Mayonnaise – Homemade Mayonnaise
According to Julia Child, mayonnaise is something every cook must confidently and rapidly whip up on command with nary a qualm, because it is one of the elemental cookery procedures.
Mayonnaise – Homemade Champagne Mayonnaise
Learn how to make delicious mayonnaise in your blender.
Mayonnaise – Tarragon Mayonnaise
Excellent served with poached fish and crab cakes.
Piment d’Espelette Mayonnaise Sauce
This is truly an amazing mayonnaise-based sauce. We have tried it with hamburgers, French fries, vegetables, fish, grilled steak, sandwiches, and as a base for vinaigrette. This is very tasty with everything!
Pasta Sauces
Creamy Roasted Garlic Sauce
This sauce is so delicious! There are so many uses for this sauce, such as with pasta, on vegetable, etc. Let your imagination be your guide with this sauce.
Marinara Sauce
This is a very good basic Marinara Sauce. Using this easy-to-make recipe, you can easily make an Arrabbiata Sauce.
Oven-Roasted Tomato Sauce
This is the perfect idea for those last of the season tomatoes. This is not really a recipe, but more of a technique that I use for making this wonderful Oven Roasted Tomato Sauce. This is a very simple technique that is subject to endless variation to your taste.
Parmesan-Asiago Topping
This is very addicting! Serve it as a topping for bread (crostini), tossed with pasta, on a baked potato, spooned over fresh sliced tomatoes, topping for a pizza – the possibilities are endless.
Peanut Sauce
The Peanut Sauce is excellent tossed with only cooked pasta and sesame seeds. It is very hard to describe the wonderful taste of this peanut sauce. Try it – you’ll like it.
Simple Basic Tomato Sauce (low fat, low calorie)
This basic tomato sauce can be used for spaghetti, ravioli, chicken Parmesan, or anything else that you want! It is very quick and very easy to make and tastes delicious! Anything from seasoning to spices can be added to flavor the sauce.
Spaghetti Sauce – Perfect Spaghetti Sauce
Spaghetti sauce is a good staple to learn to make. Once you know the basic ingredients and preparation you can make this sauce from memory. The best flavors in spaghetti sauce is garlic and wine – in my humble opinion.
Sun-Dried Tomato, Basil, and Almond Nut Pesto
This is a very flavorful twist on pesto. reat to use on pizza, vegetable tarts, pasta, sandwiches, in omelets, or add to Italian-style soups.
Pesto Sauces
Basil, Lemon, and Macadamia Nut Pesto
If you grow basil in your garden or can obtain it at a Farmer’s Market, make some homemade pesto. It is far superior to the commercial type in the markets.
Basil Pesto – Italian Basil Pesto – Pesto alla Genoves
During the summer months, when I always seem to have an abundance of basil in my garden, I always make this delicious basil pesto.
Basil Pesto with Pistachio Nuts
This basil pesto is a little different in that I used pistachio nuts. The flavor is bright and fresh for summer. Use it with pasta, roasted chicken or lamb, on sandwiches, fresh veggies, pizza, and especially on your fresh vine-ripened garden tomatoes.
Sun-Dried Tomato, Basil, and Almond Nut Pesto
This is a very flavorful twist on pesto. reat to use on pizza, vegetable tarts, pasta, sandwiches, in omelets, or add to Italian-style soups.
Pickles
Pickled Vegetables
Craven County Sweet Pickles
The Craven County Sweet Pickle recipes has become a very popular recipe with cooks coming to my web site.
Grand Mammy’s Carolina Sharps
This recipe was shared with me by my friend, Andra Cook of Raleigh, North Carolina. The recipe also appears in our cookbook called What’s Cooking America which was co-authored by Andra.
Pickled Armenian Cucumbers with Fresh Dill
I have made many pickled cucumber recipes with different types of cucumbers. This refrigerator version is the one our family loves. Not only are the cucumber pickles beautiful, but they hold up well in the refrigerator for a long time. The cucumbers stay crisp and they get better tasting every day.
Pickled Beets
This recipe is from my mother, Dorothy Hagerman. My mother used to make these every year when fresh beets were in the garden. They are a favorite of my husband.
Refrigerator Pickled Beets
Since I, personally, don’t like to take the time to process and can vegetables, I always want to either refrigerate or freeze them. T his is a very easy and delicious way to make pickled beets. My husband loves them!
Pickled Beets and Eggs
This is an old Portuguese recipe that her grandparents and mother used to make when fresh beets were in the garden. They took fresh beets from the garden and whatever amount they gathered they processed.
Sweet Pickled Banana Chile Peppers
This recipe does not require a water bath. Make sure the jars seal properly. If one does not seal, put it into the refrigerator. It will still pickle within two weeks. Use within two months.
Pork Sauces and Gravy
Al’s Secret Sauce
Awesome BBQ and all-purpose sauce for Pig Pickin dip, pork chops, ribs, and chicken on the grill. Some folks even put it on burgers and steaks.
Blackberry Barbecue Sauce
Wine, farm-fresh food, and friendship – A mighty powerful combination for the 4th of July celebration.
Blackberry-Wine Sauce
Another wonderful sauce that is good on pork, poultry, and beef.
Fireball Whiskey Barbecue Sauce
My daughter thought a Fireball Whiskey Barbecue Sauce would taste amazing on ribs. She experimented and came up with this outstanding sauce recipe. This Fireball Whiskey Sauce was so good that everyone was licking their fingers! This is a definite “10+” recipe. Check out the Fireball Whiskey Glazed Baby Back Ribs that this delicious sauce was used.
Peanut Sauce
The Peanut Sauce is excellent tossed with only cooked pasta and sesame seeds. It’s very hard to describe the wonderful taste of this peanut sauce. Try it – you’ll like it.
Pork Dry Rub Seasoning
My son-in-law, Ben Weller, smokes delicious pork ribs for our family gatherings. This is his Dry Rub Seasoning recipe. Also check out Ben’s delicious Jalapeno Jerk Baby Back with Pineapple Barbecue Sauce and Fireball Whiskey Glazed Baby Back Ribs.
Red Eye Gravy
The red eyes are the little specks of hot fat swimming on the top of this sauce.
Root Beer Barbecue Sauce
Root Beer Barbecue Sauce has a nice sweet and tangy flavor that is a great sauce for pork or chicken recipes on the grill. Makes baby back ribs that made for a lip smackin’ barbecue dinner!
Savory Mustard Sauce
My husband and I like to use this Savory Mustard Sauce with our Petite Pork Tenderloin Roast. Give it a try.
Stilton Blue Cheese Relish
This outstanding recipe was shared with me by Kieran Sienkiewicz of Portland, Oregon. Kieran is an outstanding cook and served this excellent relish with a smoked pork tenderloin roast. On it’s own, it also makes a wonderful salad or an appetizer relish.
Poultry Sauces and Gravy
Blackberry-Wine Sauce
Another wonderful sauce that is good on pork, poultry, and beef.
Cajun Chow Chow Relish
A sweet, hot relish of pickled chopped vegetables. There are probably as many varieties of Chow Chow as there are Southern cooks.
Cucumber Sauce
This delicious Cucumber Sauce recipe and photo were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA. This sauce is great with seafood and poultry.
Linda’s Teriyaki Sauce
This is one of my favorite recipes. I like to grill chicken with this teriyaki sauce.
Making Perfect Turkey Gravy
Hints and tips for making that perfect turkey gravy.
Milk Gravy
This is the only gravy you want to use when making Biscuits and Gravy. Just like Mom used to make! Check out Mom’s Biscuits and Gravy recipe.
Peanut Sauce
The Peanut Sauce is excellent tossed with only cooked pasta and sesame seeds. Also great on chicken.
Southwest Spicy Sauce
If made properly, this sauce recipe yields a slow heat sauce. At first you might not think it has any heat, but be prepared for at least a little spice to hit your palate slowly. This sauce also makes a great dip with chips.
Turkey Stock
My favorite thing to do the morning after Thanksgiving is to make homemade turkey stock from the turkey carcass. It is so easy to do and so delicious! The stock can be used for a delicious soup or frozen for future use.
Chicken Stock – Basic Chicken Stock
This quick and easy Homemade Chicken Stock recipe uses a cooked rotisserie chicken to save time and effort. Using a purchased supermarket rotisserie chicken is a much simpler and easier way to make homemade stock. The taste is so much better than those boxed or canned chicken stocks that you can purchase in your local grocery store. You will love this shortcut method of making homemade chicken stock.
Salad Dressings and Vinaigrettes
Avocado Mojo Dressing
This is a very low-fat recipe where the avocados provide a healthy fat for your body and since there is no dairy ingredients, this can also be classified as Vegan. The flavorings’ of orange, lime, and garlic lend a Cuban influence, while the jalape adds a little kick!
Balsamic Vinaigrette
This is one of my favorite salad dressing! It is so easy to make and so good.
Balsamic Maple Vinaigrette (low fat, low calorie & low carb)
The addition of pure maple syrup brings this vinaigrette to a new dimension.
Basil Infused Vinaigrette (low fat, low calorie & low carb)
This is excellent served on fresh tomatoes from your garden.
Blue Cheese Dressing
This blue cheese dressing is so good! My husband loves it! Use it on your salads, as a dip, or on your steaks.
Caesar Salad Dressing (low fat, low calorie)
My all-time favorite salad is the Caesar Salad. Following is my delicious low-fat version of this salad. I promise you that your guests will never know the difference! I make this low-fat version all of time. I have served it with Thanksgiving and Christmas dinners.
Cilantro-Lime Vinaigrette
A very refreshing salad dressing.
Classic Raspberry Vinaigrette
The addition of either fresh or frozen raspberries, makes this dressing exceptional!
Creamy Mustard Dressing
This salad dressing is simply decadent with the addition of eggs. I like to serve it on Romaine Lettuce. It would also be great on a spinach salad.
Dad’s Goop Salad Dressing(low fat)
My friend, Karen Calanchini of Redding, CA, adapted and shared this tasty salad dressing recipe. Karen says, “This is from a good friend of mine and she says it is close to 60 years old and that her dad used to make it. I’ve created this low-fat version that I use all the time. It is very good!”
Everybody’s Salad Dressing
This delicious salad dressing recipe was shared with me by Alleta Huston. Alleta says, “My friend gave me this recipe and it is wonderful with any type of herb vinegar. It’s sort of a French style dressing. I gave this dressing out with my herb vinegar this Christmas.”
Green Goddess Dressing
The Green Goddess Dressing was created at San Francisco’s Palace Hotel (now called the Sheraton-Palace) in the 1920s.
Hazelnut Vinaigrette
The hazelnut oil really gives this vinaigrette a special taste! This recipe is a favorite of my husband.
Honey Mustard Dressing
My husband loves honey mustard dressing and this homemade version also delights him. So easy to make!
Hot Bacon Dressing
This hot bacon dressing is classic for warm potato salad or wilted green salads. Try it as a dressing on steamed vegetables as well.
Juniper Berry Vinaigrette
Recipe by chef Bruce Naftaly of Le Gourmand Restaurant in Seattle, WA.
Lemon Vinaigrette
This is one of my favorite salad dressing. I ‘m always making this vinaigrette. It is so easy to make and so good!
Orange Balsamic Vinaigrette
This vinaigrette is so refreshing and is so easy to make and so good. You will definitely enjoy this on your salads.
Pomegranate Viniagrette (low fat, low calorie & low carb)
Another great tasting slow fat, low calories, and low carbohydrate salad dressing – plus you have all the benefits of the pomegranate.
Poppyseed Dressing
This is the best poppy seed dressing you have every tasted!
Poppyseed Dressing 2
This delicious Poppy Seed Salad Dressing recipe was shared with my by Karen Calanchini of Redding, CA.
Sesame-Dijon Vinaigrette with Capers
Check out this very different, but delicious, version of Honey-Mustard Dressing.
Thousand Island Dressing
I serve this wonderful Thousand Island Dressing with salads, spread on sandwiches (especially Reuben Sandwiches), and seafood. It is so easy to make and so good!
Truffle Oil Dressing
This salad dressing is a wonderful gastronomic experience. The truffle oil provides a new meaning to salads as there is something about the smell that makes you want to throw aside your fork and eat the salad with your fingers!
Vermont Maple Dressing
This is a wonderful salad dressing. It is one of my family’s favorite salad dressings and sure to become one of yours.
Salsa and Guacamole
Avocado-Corn Salsa
Fresh corn and avocado. Yum!
Avocado Mojo Dressing or Dip
This fantastic dressing would be classified as “raw” since it’s using fresh, uncooked ingredients (with the exception of the salt). This is a very low-fat recipe where the avocados provide a healthy fat for your body and since there is no dairy ingredients, this can also be classified as Vegan. The flavorings’ of orange, lime, and garlic lend a Cuban influence, while the jalapeno chile pepper adds a little kick!
Brenda’s Salsa Recipe
This is my daughter’s recipes. Salsa is a delicious uncooked chunky tomato sauce. You can develop a real passion for salsa, since it is low in calories and very flavorful.
Chunky Avocado Salad – Guacamole Salad
This version of guacamole is fantastic! I really like this chunky version over the mashed ones. It can be served as an appetizer or a salad with either corn or flour tortillas.
Cranberry Salsa with Cream Cheese
This fantastic recipe was shared with me by Carol Reich of Hillsboro, Oregon. Carol won a Dip Contest on the Satellite Sisters Radio Show with this outstanding and also beautiful-to-look-at recipe.
Jicama Salsa
Check out this very unusual and delicious salsa!
Mango and Black Bean Salsa
A wonderful salsa recipe. Also excellent with seafood and fish.
Peach-Avocado Salsa
This recipe was shared with me by my friend, Karen Calanchini of Redding, CA.
Roasted Bell Pepper & Avocado Salsa
Recipe by Chef Sarah Scott of the Robert Mondavi Winery of California.
Roasted Chile Pepper & Tomatillo Salsa
Fiery hot salsa – for those you like salsa hot! So good and so addicting!
Roasted Lemon Salsa
This is an unusual approach that produces a great condiment. Roasting a lemon softens its acidity and adds a toasty note. It’s a great topper for broiled or grilled chicken and fish.
Salsa Verde
Salsa verde is to Mexican cuisine what tomato sauce is to Italian food. Its most popular use is as a chip dip, but also used as a sauce on meats.
Stilton Blue Cheese Relish
This outstanding recipe was shared with me by Kieran Sienkiewicz of Portland, Oregon. Kieran is an outstanding cook and served this excellent relish with a smoked pork tenderloin roast. On it’s own, it also makes a wonderful salad or an appetizer relish.
Tropical Fruit Salsa
This fruit salsa is a delicious summertime treat. You can develop a real passion for this salsa, since it is low in calories and very flavorful.
Seafood Sauces
Chile-Mint Sauce
This sauce is excellent with seafood. The chile pepper gives that “kick” to liven up your seafood.
Cilantro-Lime Sauce
Cilantro Lime Sauce is excellent serve on any and all seafood. We like to use it on our fish tacos. So easy to make and so good!
Cocktail Sauce
Try this sauce with your next shrimp cocktail.
Creole Tartar Sauce
From the recipe files of chef Robert Hammond.
Cucumber Sauce
This delicious Cucumber Sauce recipe and photo were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA. This sauce is great with seafood and poultry.
Cucumber-Caviar Sauce
A very gourmet sauce that goes well with either smoked or baked salmon.
Dill Mustard Sauce
The wonderful Dill Mustard Sauce really compliments salmon’s delicate flavor.
Dill Sauce
A very easy-to-make gourmet dill sauce that goes well with any type of seafood.
Homemade Tartar Sauce
You’ll never buy tartar sauce from the store again after you taste this delicious, easy-to-make recipe!
Lemon Sour Cream Sauce
This lemon sauce is especially good with salmon, but goes well with any fish or seafood.
Pinot Gris-Dijon Sauce
A wonderful Dijon sauce that will go with any seafood or fish that you want to serve.
Pinot Noir Syrup
Reducing the pinot noir wine and adding a good quality balsamic vinegar, make for a wonderful sauce to serve with your salmon.
Spicy Chile Pepper Sauce
If you like bold, spicy chile peppers, you will love this sauce. Not only is the color beautiful, but it has big flavors that will knock your socks off.
Tarragon Mayonnaise
Excellent served with poached fish and crab cakes.
Thousand Island Dressing
I serve this wonderful Thousand Island Dressing with salads, spread on sandwiches (especially Reuben Sandwiches), and seafood. It is so easy to make and so good!
Truffle-Onion Sauce
This wonderful and spectacular recipe is excellent served with any type of poached fish (especially salmon).
Tomato Sauces
Arrabbiata Sauce
The term “arrabiata” means “angry” in Italian. It is a tomato or marinara sauce flavored with chile peppers to make it spicy
Canned Tomato Salsa Recipe – Canning Homemade Salsa
Learn how to properly and safely can your homemade Tomato Salsa. Preserving your own food is a very satisfying and rewarding experience. If we can can, you can too!
Marinara Sauce
This is a very good basic Marinara Sauce.
Oven-Roasted Fresh Tomato Sauce
This is the perfect idea for those last of the season tomatoes. This is not really a recipe, but more of a technique that I use for making this wonderful Oven Roasted Tomato Sauce. This is a very simple technique that is subject to endless variation to your taste.
Oven-Roasted Canned Tomato Sauce
Longing for summer tomatoes? When good vine-ripened fresh tomatoes are out of season, use top-quality canned tomatoes and roast them in your oven. Amazing things happen to canned tomatoes when you roast them in the oven.
Simple Basic Tomato Sauce
This basic tomato sauce can be used for spaghetti, ravioli, chicken Parmesan, or anything else that you want! It is very quick and very easy to make and tastes delicious! Anything from seasoning to spices can be added to flavor the sauce.
Slow-Roasted or Baked Tomatoes
These are great served on crusty bread with a little olive oil or as a side dish . This preparation is a welcome relief from canning all those tomatoes or using sun-dried.” You can also eat these “as-is” from the oven; they are absolutely fantastic.
Spaghetti Sauce – Perfect Spaghetti Sauce
Spaghetti sauce is a good staple to learn to make. Once you know the basic ingredients and preparation you can make this sauce from memory. The best flavors in spaghetti sauce is garlic and wine – in my humble opinion.
Learn all about Balsamic Vinegar. How to purchase, how to cook with balsamic vinegar, and guide to balsamic vinegars.
Keeping Sauces Hot:
Sauces to be served hot can be kept in a double boiler over hot water.
Hollandaise and other egg-based sauces should be kept over warm water, otherwise they will become thin or curdled.
TIP: I keep my sauces warm in a small thermos container. I can keep them warm for a couple of hours this way. You can also make a sauce and travel with it.
