Sauce Recipes
Barbecue Sauce (NC style)
Cabernet Jus
Cumberland Sauce
Hot Dog Chili (NC style)
Chipotle Cream
Irish Cumberland Sauce
Italian Dipping Sauce
Tawny Port Sauce
Quick Roasted Red Pepper Cream Sauce
White Barbecue Sauce
© Laura Harper
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.