Sauce Recipes



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Chocolate Gravy

1 cup granulated sugar
1 tablespoon butter
1 1/2 cups milk
3 tablespoons flour
3 tablespoons unsweetened cocoa powder
Buttermilk Biscuits

Combine all ingredients, except biscuits, in a pot. Mix with a whisk and place on stove over medium heat. Cook over medium heat, stirring constantly. Remove the pot when the mixture is thick like pudding. Add the butter and stir in until completely melted. Serve over split biscuits and top with whipped cream.

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Hoisin Sauce

3 tablespoon black bean sauce
1 teaspoon hot chili garlic sauce (Sriracha)
2 1/2 tablespoons honey, or brown sugar
2 teaspoons dark soy sauce
2 teaspoons ketchup

Mix together the black bean sauce with the hot chili garlic sauce and honey. Stir together thoroughly. For this recipe I used Asian Gourmet Authentic Black Bean Sauce, however, you can use any black bean sauce that you choose.

Then add the soy and slowly stir mixing it in completely. Then add the ketchup and the sauce is ready to use. Store it in the refrigerator in a container with a tight fitting lid.

Makes 1/3 of a cup. This recipe may be doubled to make extra sauce.

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Poblano Cream Sauce

1 poblano chile
1 tablespoon peanut oil
1/2 small onion, chopped
1 clove garlic, minced
1/3 cup heavy cream
Coarse salt and ground pepper

Roast chile over a gas burner or under the broiler, until charred all over. Wrap in paper towel; steam 5 minutes. Rub off skin; remove seeds and ribs. Chop coarsely.

Heat oil in a small saucepan over medium heat; add onion and garlic; cook until soft, 5 to 7 minutes. Add chile and cream.

Puree in blender; add water if too thick. Season with salt and pepper.

Serve over grilled or pan seared chicken breasts.

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Gorgonzola Cream Sauce

1 tablespoon butter
1 shallot, minced
1 cup heavy cream
1/4 pound Gorgonzola
Salt and freshly ground black pepper

Heat a medium size saucepan over medium heat. Add butter to melt. Saute shallots until tender. Add the heavy cream and let reduce by half. Turn heat to low, add the Gorgonzola and stir until it melts. Season, to taste, with salt and pepper.

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Chipotle Cheese Sauce

1 1/2 tablespoons unsalted butter
1 1/2 tablespoons all-purpose flour
1 cup warm milk
1/4 teaspoon freshly ground black pepper
3/4 pound sharp cheddar cheese, grated
1 tablespoon chopped chipotle peppers in abodo sauce
1 tablespoon abodo sauce

Melt butter in a medium saucepan over medium heat. Add flour, whisking constantly until bubbly, about 1 minute. Slowly whisk in milk until thickened, about 3 minutes. Stir in black pepper, cheese, chipotle peppers, and adobo sauce.

Good for steak and pepper sandwiches, or chicken and pepper sandwiches. Also good with pasta.

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Green Goddess Sauce

1 large garlic clove
2 cups mayonnaise
1 cup (packed) chopped fresh parsley
1/4 cup chopped fresh chives
1/4 cup chopped green onions (white and pale green parts only)
3 tablespoons chopped fresh tarragon
8 canned anchovy fillets
1 tablespoon rice vinegar

Finely chop garlic in food processor. Add all remaining ingredients; blend until smooth and pale green. Season sauce to taste with salt and pepper. Transfer sauce to serving bowl. Cover and refrigerate until cold. (Can be prepared 2 days ahead. Keep refrigerated.) Good with shrimp.

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Remoulade Sauce

3/4 cup mayonnaise
1 1/2 tablespoons good dill pickle relish
1 teaspoon finely chopped capers
1 tablespoon lemon juice
1 tablespoon spicy brown mustard
2 teaspoon chopped fresh parsley
1/4 teaspoon dried leaf tarragon, optional
Dash hot sauce, or to taste
Salt, to taste

Combine the mayonnaise, relish, chopped capers, lemon juice, mustard, parsley, and tarragon. Taste and add hot sauce and salt, as needed. Cover and refrigerate until serving time.

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Mornay Sauce

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup heated milk
Salt
White Pepper
1/2 cup shredded Gruyere or Swiss cheese

Melt butter in a saucepan over medium heat. Add flour and stir until mixture is well blended. Gradually stir in hot milk. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens. Simmer, stirring frequently, over very low heat for 5 minutes. Add 1/2 cup grated cheese to 1 cup of hot sauce; stir over low heat until cheese is melted. Season with salt and pepper to taste.

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White Sauce (Bechamel)

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup heated milk
Salt
White Pepper

Melt butter in a saucepan over medium heat. Add flour and stir until mixture is well blended. Gradually stir in hot milk. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens. Simmer, stirring frequently, over very low heat for 5 minutes. Season with salt and pepper to taste. Makes about 1 cup of medium thick sauce.

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Tartar Sauce

1 cup mayonnaise
1/4 cup minced onion
1/4 cup minced dill pickle
2 tablespoons dill pickle juice
Salt and black pepper, to taste

Stir the mayonnaise, onion, pickle, and pickle juice together in a bowl. Season with salt and black pepper to taste. Cover, and refrigerate for 1 hour before serving.

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Hard Sauce

1/2 cup soft butter
1 1/2 cup sifted confectioners' sugar
1 teaspoon vanilla extract OR 2 tablespoons rum or brandy

Cream butter with confectioners' sugar until light and fluffy. Stir in vanilla extract or rum or brandy.

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Chimichurri Sauce

1 chopped sweet pepper
1 chopped, skinned and seeded tomato
1 chopped onion
2 chopped garlic cloves
2 chopped bay leaves
2 tablespoons chopped parsley

Combine all above ingredients in a quart jar.

1/2 cup oil
1 cup vinegar
1 teaspoon salt
1 teaspoon cracked black peppercorns
1 teaspoon oregano

Combine these ingredients in a 2-cup measuring cup and mix well.

Add oil and vinegar mixture to jar and mix thoroughly. Cover and keep in refrigerator at least 12 hours before using. Sauce will keep for several weeks in the refrigerator.

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Kecap Manis (Indonesian Sweet Soy Sauce)

3/4 cup sugar
1 cup soy sauce or Tamari
2 tablespoons water
1 tablespoon sliced lemon grass
1 clove garlic, minced
1 star anise

Caramelize sugar in a heavy pot. Gradually stir in the rest of the ingredients. Bring to a boil, lower heat and simmer for 10 minutes.

Cool and strain through cheesecloth.

Makes about 1 1/4 cups. Stores indefinitely in the refrigerator.

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Wet Rub For Pork

1/4 cup olive oil
1 tablespoon seasoned salt
1 tablespoon brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon sage
1 teaspoon fresh ground black pepper
1 teaspoon cayenne pepper
1 teaspoon Accent

In a small mixing bowl, combine all ingredients. Using your hands or a brush, rub over all surfaces of pork. Refrigerate at least 2 hours or overnight before cooking.

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Mop Sauce For Pork

3 cups apple cider vinegar
3 tablespoons red pepper flakes
1 1/2 teaspoons kosher salt
1 1/2 teaspoons black pepper

In a 1-quart mixing bowl, whisk all ingredients together until well blended. Apply to all surfaces of pork with a brush or barbecue mop every 15 minutes during cooking time.

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Mustard Barbecue Sauce (South Carolina Style)

3 cups yellow mustard
1 cup molasses
1 cup honey
1/2 cup Worcestershire sauce
1/4 cup liquid smoke
1/4 cup cooking oil
2 tablespoons Tabasco sauce
1 tablespoons Savory Spice Mix
1 tablespoon each black & cayenne pepper
1 tablespoon garlic powder

Again, mix all the above ingredients in a saucepan, bring to a boil being careful to not let it burn. This sauce, like the one above, will store for quite a while. Be aware the mustard-based, South Carolina sauce is a bit more tart than the other one, and a little goes a long way.

Combine all ingredients in a glass jar and mix well. Will keep in refrigerator indefinitely.

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My Dad's North Carolina Barbecue Sauce

1 cup vinegar
1 tablespoon brown sugar
1 tablespoon Texas Pete hot sauce
1 tablespoon crushed red pepper
1 tablespoon salt

Combine all ingredients in a glass jar and mix well. Will keep in refrigerator indefinitely.

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Quick Roasted Red Pepper Cream Sauce

1 12-ounce jar roasted red sweet peppers, drained
3/4 cup sour cream
2 tablespoons dry white wine
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Put roasted peppers in a food processor or blender. Blend until smooth. In a medium pan, heat the pepper mixture for two to three minutes on medium low. Gradually stir in the sour cream, wine, salt and pepper. Heat through but do not boil.

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North Carolina Hot Dog Chili Sauce

3 pounds lean ground beef
3 medium onions, chopped
1 1/2 teaspoons chili powder
1 quart tomato juice
3 tablespoons ketchup
Salt to taste

Cook ground beef over medium heat until no longer red. Stir in onion and then add rest of ingredients. Simmer for 3-4 hours until thickened.

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White Barbecue Sauce

1 cup mayonaise
1 cup cider vinegar
1 tablespoon lemon juice
1 1/2 tablespoons black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne

Mix ingredients together and refrigerate for at least 8 hours before using. Brush lightly over chicken, turkey or pork during the last few minutes of grilling. Also great as a dipping sauce.

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Cumberland Sauce

1 cup red currant jelly
2/3 cup orange juice
1/4 cup lemon juice
2 teaspoons cornstarch
1 cup port wine
1 tablespoon orange zest
2 tablespoons Grand Marnier

Combine jelly, orange juice, and lemon juice in saucepan. Bring to a boil over low heat. Mix cornstarch and 1/4 cup wine until smooth; slowly add to jelly mixture, stirring constantly. Cook and stir until mixture starts to thicken; stir in remaining wine and orange zest. Stir in the Grand Marnier just before serving.

Makes about 3 cups. Serve with roast pork.

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Italian Dipping Sauce

2/3 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon minced garlic
1/4 teaspoon kosher salt, or to taste
1/2 teaspoon coarse black pepper, or to taste

Combine olive oil, balsamic vinegar, garlic, salt and pepper in a medium bowl. Whisk until well blended.

Makes 1 cup. Serve as a dipping sauce with Italian bread or as a marinade for portobello mushrooms.

NOTE: This is similar to the sauce used at Cucina! Cucina! restaurants.

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Tawny Port Sauce

4 tablespoons (1/2 stick) unsalted butter
1/2 cup finely chopped shallots
2 cups canned beef broth
2 cups low-salt chicken broth
1 2/3 cups tawny Port
1 1/2 tablespoons all-purpose flour

Melt 2 tablespoons butter in large saucepan over medium heat. Add shallots and saute until tender, about 5 minutes. Add next 3 ingredients. Boil until reduced to 1 2/3 cups, about 40 minutes. Remove from heat. Mix remaining 2 tablespoons butter and flour in small bowl until well blended. Gradually whisk flour mixture into sauce. Simmer until mixture thickens slightly. Keep sauce warm.

NOTE: I use this sauce with rack of lamb.

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Cabernet Jus

1 tablespoon unsalted butter
1/2 cup finely chopped shallots or red onion
2 cups canned beef broth
1 bottle Cabernet Sauvignon (the good stuff....If you can't drink it, do not use it!!!!)
1 cup Port

Melt butter in large saucepan over medium heat. Add shallots and saute until tender, about 5 minutes. Add next 3 ingredients. Boil until reduced to 1 cup, about 40-60 minutes. Remove from heat. May be made a day in advance to this point.

When the roast is done, remove all fat from roasting pan. Add Cabernet reduction sauce and 1/2 teaspoon Accent; heat until the mixture comes to a boil. Adjust seasonings.

NOTE: I use this sauce with prime rib but it will work with any beef or lamb cut.

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Irish Cumberland Sauce

1 orange rind, cut in julienne strips
1/2 cup red currant jelly
1/3 cup tawny port or cream sherry
1/3 cup orange juice
1/4 teaspoon dry mustard
pinch ground ginger
1 tablespoon cornstarch
1/4 teaspoon Accent
Lemon juice, salt, and pepper to taste

Blanch the orange rind in a pan of salted boiling water for 3 minutes. Drain rind using a sieve, then refresh under running cold water, and pat dry. In a stainless steel saucepan, combine the currant jelly, the port or sherry, the orange juice, mustard, and ginger. Bring liquid to a boil over moderate heat, stirring until it is well combined. Add cornstarch dissolved in 1 1/2 Tbsp. water, whisking vigorously, and cook the mixture, whisking, until it is thickened. Add lemon juice, cayenne, salt, and pepper to taste. Strain the sauce into a sauce boat, and stir in the rind. Serve at room temperature. Makes about 1 cup.

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Chipotle Cream

1/2 cup light sour cream
1 canned chipotle chili
2 tablespoons lime juice
1/2 teaspoon lime zest
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon Accent

Add all ingredients to bowl of food processor. Process until smooth.

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Cucina! Cucina! Italian Cafe Dipping Sauce

2/3 cup olive oil
1/3 cup balsamic vinegar
2 1/2 teaspoons minced garlic
1/3 teaspoon kosher salt
1/3 teaspoon coarse black pepper

Combine olive oil, balsamic vinegar, garlic, salt and pepper in a medium bowl. Whisk until well blended.

Makes 1 cup.

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Classic Mornay Sauce

2 1/2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups warmed milk
1/4 teaspoon salt
1/8 teaspoon white pepper
pinch freshly grated nutmeg (optional)
2 ounces grated cheese, such as Gruyere

Melt the butter in a medium saucepan over medium-high heat. Add flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 or 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes.

Stir in the cheese and whisk until melted. If the sauce seems too thick, thin with a little milk.

Use immediately or cover surface with plastic wrap and refrigerate for several days.

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