Sauce Recipes

Find great ideas for Sauce Recipes at 123EasyAsPie.com

Q: Sauce recipes?
Where can I find some really good sauce recipes for both Italian and Chinese foods??

A: I use these all the time! Enjoy,

http://chinesefood.about.com/od/sauces/

http://www.newitalianrecipes.com/

Q: Sauce Recipes?
Anyone have any suggestions for a tasty sauce to put over a plate of mixed vegetables?

A: Hollandaise Sauce
“This creamy, slightly tart sauce is made from an emulsion of egg yolks, butter, and lemon juice cooked over gentle heat. The secret is to keep the heat LOW so that the egg yolks don’t curdle, and to whisk constantly.”
4 servings
PREP TIME 5 Min
COOK TIME 10 Min
READY IN 15 Min
INGREDIENTS
4 egg yolks
3 1/2 tablespoons lemon juice
1 pinch ground white pepper
1/8 teaspoon Worcestershire sauce
1 tablespoon water
1 cup butter, melted
1/4 teaspoon salt
DIRECTIONS
Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm until ready to serve.

The perfect accompniment to asparagus or other veggies

Q: Where can I find good sauce recipes to make my meals even better?
My wife and I just returned from a month in Europe and the sauces are what made the food so good. Are there any good websites or personal recipes to really finish off a dish? We are looking for a sauce for beef, chicken, fish etc.

A: Get James Peterson’s book
Sauces: Classical and Contemporary Sauce Making [Wiley Publishing ] it will tell you everything you need to know and then some.
Speaking of things you need to know : Good sauces are 20% ingredients and 80 % technique . Somewhere in that 80% figure is the value of a couple of commercial wire wisks in various wire sizes and the value of a fine chinois. The chinois’ are expensive new but if you have access to a good restaurant supply store , you can occassionally find one used but in decent condition.

Q: Anyone know any good recipes for making spaguetti sauce from scratch?
I have so many ripe tomatoes growing in my garden, that I don’t know what to do with them. I’ve had them with rice and sandwiches. Please give me a spaguetti sauce recipe or any other recipes for tomatoes. Thank you.

A: OOOoooo, garden fresh tomatoes are to die for! I like to eat them like apples (but only the fresh ones, not store bought). You can slice them up and dry them for later, to snack on, to sprinkle on salads and other things. You can broil them–just carve out the core and sprinkle some shredded cheese on and broil until the cheese melts (which usually is enough time to semi-cook the tomato too. You can throw them in soups–I leave the skins on just cause I like them but others remove the skins. Make salsas–there are lots of different salsas you can make. And how about gazpacho? Yum. Tomato and muenster cheese sandwiches. Tomatoes stuffed with tuna/shrimp/crab (salad or not). Tomato soup.

I’ve made spaghetti sauce from roma tomatoes since they tend to be less liquidy so their meat is denser and you don’t have to boil it down so long–with romas, it takes about a day of boiling to reduce it to a proper sauce consistency. And what you throw in is up to you–my eaters have some intolerances (green peppers can’t be digested by some of us, etc.) so our sauce usually is pretty basic (I also have a problem with acid so I toss in a teaspoon of baking soda to reduce the acid). Parboil the tomatoes until the skin starts cracking (usually only a few minutes), then (they are going to be real hot so maybe use something to protect your hands) just pull the skins off. Core then, chop them into cubes. In a large pot, put some virgin olive oil (ok, any olive oil but Iike the taste of the virgin ones), garlic cloves. sliced or chopped onions and saute. You can either leave the garlic in (some people like to eat them, I leave them in so any flavor they have left will go into the sauce but we remove them if they don’t completely dissolve). When the onions are go a little soft, toss in the tomatoes. You can add some wine if you like (we never have any around and I’m not going to buy a whole bottle just for the sauce.), how much you use is up to your taste. Salt, pepper, oregano to taste (fresh oregano will have a stronger taste but it’s not available all the time). Add green peppers, sweet red &/or yellow, hot peppers if you like it spicy. If you didn’t add wine, put in just a little water so the stuff on the bottom don’t scorch. Bring the liquid to a boil, cover, turn down the heat (if you have one of those heat diffuser things, put that under the pot) and simmer all day, stirring periodically. Once the tomatoes start looking like real sauce, add any other veggies (sliced zucchini, some folks add shredded carrots but I don’t), mushrooms, etc.) you want. Cover and simmer some more, tasting periodically so you can adjust the seasonings. I also add grated parmesan cheese and stir well so it doesn’t sink to the bottom. When the consistency gets to where you like it (some folks like thinner sauce, some real thick), If you’re going to add sausage or meat or meatballs, cook first, then add to sauce and let them simmer too. Since this process takes so long, you probably won’t want to do this daily, or even weekly, so you might want to save some in the freezer, or can some if you know how to do that.

Q: Can I have your best home made pasta sauce recipes please?
I am really after some tried and true home made recipes. One’s that you have tried and use at home. Its very easy to look for pasta sauce recipies on the net. Thanks very much, I appreciate the time given.

A: Best one i make is bacon, panfried with chilli and garlic, then tomato puree, tomato paste, and a hefty serving of white wine are added. Cooked down, stirred through some lovely linguine, drizzled liberally with olive oil and parmesean shavings. Takes 12 minutes tops!

Another good one is Shrimp, garlic, olive oil and white wine- pan fried for 5 min with some chilli flakes and mixed with pasta and a touch of cream if you have any!

Q: Does anyone have any good home made Pasta sauce recipes?
As a family we have a lot of Pasta, and i would like to try out some home made Pasta sauce recipes, instead of the shop brought ones.
Thank you all for your recipes, now the hard choice is which one to try out first.

A: just yesterday my wife made one. I liked that.

the base, as always in italian kitchen: tomatoe.
You can use the same as you use for pizza.
Then second important is garlic.

With those two alone, you have a good one, just balance them as you wish, warm it together. You can add as you wish the next very typical ingredience: oregano. which you find on the mother of all pizzas, the “margharita”. You can try add some olive oil. personally I like that, I live in Spain, maybe its soehting personal, but olive oil with tomatoe I find an always good combo, as well as garlic and olive oil, so it can not harm it, just dont use to much.
Then salt as you wish, or no at all.
Play around, it is a lot cooking by eye.

If not a tomatoe base souce:
Alternative is cheese souce, like i.e. for Gnocci. Thats a creamy one, heavy on stomach.
You can try to make your own Pesto. You need a Mortar. PEsto is made primary of basilicum.
But in the Mortar, you can munch any herbs you like, add olive oil.

here is a links on italian kitchen for detaills: this on making Pesto.

http://italianfood.about.com/library/rec/blr0010.htm

have fun. self made souce rocks, even if you are new to it, you easily beat that “plastic” souce you buy in bottle, etc.

Q: What are some easy but tasty pasta sauce recipes that I can make with few ingredients?
I need to make lunch and all we have are noodles. Are there any pasta sauce recipes that I can make with just the normal ingredients I have laying around my kitchen (EX: Butter, Garlic, etc.)? I can’t go out and buy anything so I have to make due with what I have.

A: There are a few ingredients that always add lots of flavor, and will make a great sauce in a pinch.

1. garlic – this has tons of flavor. Either slice it thinly or mince it finely. Either way, use lots of it.

2. Onions – if you caramelize these by cooking them longer on low heat until they are nice and brown (but not burnt!), this will add rich flavor to your sauce.

3. Balsamic vinegar – add a spoonful or two of this into your sauce, and it creates a richness that is delicious!

4. Parmasean cheese – add some right into the sauce, it’s very tasty!

5. Dried herbs – basil and oregano are traditional, and you can’t go wrong here… but for a change, try thyme and rosemary if you have them… this combination is wonderful.

Aside from these, you need a can of tomatoes (whole, diced or crushed), and some simmering time. Add a bit of extra olive oil into the sauce, and you’re good to go!

Q: What are some good pasta sauce recipes?
I have a ton of pasta in my cupboard and I’m feeling ambitious enough to make my own sauce instead of buying it. I’m allergic to any kind of peppers and am not a big fan of tomatoes….are there any good and EASY (I’m not the world’s best chef) cream or cheese based pasta recipes that I can make?

A: Cream based sauces are quite easy. Pour some cream into pan and turn onto high so it reduces and thickens. At the same time you can just about throw in anything (heaps of garlic is always great and a dash of white wine or brandy). Add any or combination of ham, bacon, mushrooms, spinach, snow peas, asparagus, zucchini, capsicum. When thickened pour into bowl and top with fresh parmesan cheese. Voila 10 min. later. Hope gives you a creative flair and very rarely no fail.

Q: anyone know of some good spagetti sauce recipes?
i absolutely love spagetti, but have yet to try my hand at making some homemade sauce! anyone know of some good, not totally expensive, recipes? thanks!

A: Here is a simple, but delicious recipe by one of my favorite cooks. Also, the recipe won’t break your wallet

1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Q: Any good barbecue sauce recipes?
Preferably one that is sweet and spicy, and simple. The bottled sauces are good, but I like homemade sauce better. Problem is, most of the recipes I find require a lot of time, simmering, and work. If you have a quick sauce I can whip up relatively fast, I’d appreciate it.

A: I found this recipe not long ago, and I absolutely love it. Hope it works for you! It’s sweet and sticky and spicy and good! Try it with the ribs or alone.

3 1/2 cups ketchup
1 cup honey
1 8-ounce can crushed pineapple in juice
2 1/4 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried crushed red pepper

3 racks beef back ribs (about 9 pounds total), each rack cut in half
2 1/2 cups coarsely chopped celery
1 onion, halved lengthwise
1 1/2 cups coarsely chopped carrots
2 whole bay leaves
10 whole black peppercorns
1 tablespoon salt

Combine first 7 ingredients in large deep saucepan. Bring to boil. Reduce heat to low and simmer until very thick, stirring occasionally, about 1 hour. Cool sauce. (Can be made 1 week ahead. Cover and refrigerate.)

Place ribs in heavy large pot. Add celery, onion, carrots, bay leaves, peppercorns and 1 tablespoon salt. Add enough water to cover ribs and bring to boil. Reduce heat to medium and simmer until meat is tender, about 1 hour. Using tongs, remove rib racks from pot. Cool slightly. Cut between bones into individual ribs. (Can be made 1 day ahead. Cover; refrigerate.)

Prepare barbecue (medium heat). Brush ribs with some of sauce. Grill ribs until brown and thickly glazed, occasionally turning and basting with more sauce, about 10 minutes.

Makes 6 servings.
Bon Appétit

Ok so you have to let it shimmer 1 hour, but that’s pretty fast compared to another recipe I have that asks to be left alone for 1 week!

Q: Non alcoholic pepper sauce recipes?
I really don’t want to use wine is my pepper sauce for steak, does anyone have recipes without it?
It isn’t the alcoholic factor, it’s just that we would have leftover wine, that would never get used; we don’t really drink it anyway.

A: Steak with Creamy Peppercorn Sauce

3 tb Whole black peppercorns,
1 1/2 ts White pepper
4 New York strip steaks (12 oz
1 ts Salt
1/4 c Butter or margarine, melted
1/4 c Worcestershire sauce
1 ts Hot pepper sauce
1/4 c Half and half

Combine peppercorns and pepper; rub over both sides of steak. Chill for 1 hour. Sprinkle the salt in a large skillet; heat on high until salt begins to brown. Add steaks and sear on both sides. Add butter; reduce heat to medium-high. Cook steaks for 1-2 minutes on each side. Add Worcestershire and hot pepper sauce; cook each side 2-3 minutes more or until meat is done as desired. Remove steaks and keep warm. Add cream to the skillet; cook and stir until smooth. Serve over steaks.

Q: Any delicious steak sauce recipes?
Getting a bit bored of stilton or peppercorn sauce on my steak, anyone got any recipes for some different delicious sauces? Cheers.

A: How about a mustard sauce…. a little different.

Make a basic white sauce:

1/2oz butter
1/2oz plain flour
1/2 pint milk

Melt butter in a saucepan, then stir in flour and mix till combined, gently add the milk in small quantities, stirring all the time, when all milk added, continue to stir till comes to the boil, simmer for 3-4 minutes till thick, stirring occassionally.

Add 2tsp dry mustard mixed with 2tsp vinegar, stir in well and serve.

*******************

Or mushroom sauce.

Make basic white sauce as above, but instead of adding mustard, add 3oz of mushrooms, previously chopped and fried off in butter

**********************
Bernaise Sauce – slightly more difficult

2tbsp tarragon wine vinegar
3 tbsp wine vingar
1 tbsp finely chopped onion
2 egg yolks
2 tsp cold water
4 oz butter, softened
salt & pepper
1 tbsp chopped parsley

Put both vinegar and onion into a pan, boil gently until liquid is reduced by about a third.

Leave until cold and strain, keeping liquid.

Put egg yolks, reduced vinegar liquid and water into a double saucepan (or basin standing on pan of simmering water). Whisk until thick and fluffy.

Gradually add butter, a tiny piece at a time. Continue whisking until each piece has been absorbed and the sauce has thickened.

Season to taste and stir in parsley.

***************

Hope this keeps you going for a while.

Q: Anyone have good BBQ sauce recipes? I’m looking for new directions to take my ribs, beef and chicken!?
Hey guys, I’m bored of my usual sauce recipes. Please don’t make me resort to store bought sauces, for the love of god!!!! I like tomato and vinegar based sauces, so bring them on.

A: Oriental Ribs

Yield: 2 1/2 cups sauce
Serves 6
INGREDIENTS:

* 6 pounds baby back pork ribs
* 1/2 cup hoisin sauce, or more to taste
* 1/2 cup mashed, black bean sauce, or more to taste
* 18 ounces tomato purée
* 1 1/2 teaspoons ground ginger
* 1 1/2 teaspoons five-spice powder
* 1 1/2 teaspoons ground anise
* 10 ounces (5/8 cup) granulated sugar
* 2 tablespoons puréed fresh garlic
* 1 tablespoon Tomato Shade (red food coloring, optional)
* 3 tablespoons salt, or to taste
* 1 tablespoon dry sherry

PREPARATION:
1. Preheat the oven to 400 degrees Fahrenheit.
2. Cut the ribs into serving size pieces and place them in a glass dish.
3. In a bowl, mix all the other ingredients thoroughly. Spread the mixture on the ribs and let them sit for 4 to 6 hours at room temperature, or covered, overnight in the refrigerator if you prefer.
4. Set a rack over a roasting pan with 1 to 1 1/2 inches of water in it. Remove the ribs from the marinade and place them on the rack. Cook the ribs until they are done, about 30 to 40 minutes. Turn and baste them every 10 minutes during the cooking.

Hawaiian Luau Barbecued Beef Ribs

Yield: 2 2/3 cups sauce Serves 4 to 6
INGREDIENTS:

* 1 cup soy sauce
* 6 tablespoons dark brown sugar, packed
* 1 cup water
* 2/3 cup dry sherry
* 2 teaspoons pure ground hot red chile, or to taste
* 2 teaspoons five-spice powder
* 3 teaspoons minced fresh ginger
* 2 teaspoons minced garlic
* 4 to 6 pounds beef short ribs

PREPARATION:
To Prepare the Sauce:
In a small saucepan combine all the ingredients through the garlic. Cook over medium heat to dissolve the sugar, but do not boil. Remove the marinade from the heat and let it cool. Set it aside until you are ready to marinate the ribs.
To Barbecue the Ribs:
Two hours before your barbecue, spread the ribs out in a roasting pan, large enough to hold them in a single layer. You may need to divide the meat between two pans. Pour the sauce over the ribs, making sure all the meat is well covered. Turn and rub the ribs with sauce several times during the marinating period. It is not necessary to refrigerate the ribs.
When the fire is ready, position the rack 3 inches above the heat source. Remove the ribs from the marinade and reserve the marinade in a bowl or pitcher, including any excess scraped off the ribs.
Place the ribs on the grill and sear for 10 minutes each side.
Spoon on the reserved marinade a little at a time after each turn. Cook for 5 minutes, then turn and baste the second side.
Continue turning and basting every 5 minutes until the ribs are done, 30 to 40 minutes. The meat should be slightly pink on the inside and crusty brown on the outside.

Serving Suggestions: Serve Hawaiian style surrounded by flowers and orange wedges or by pineapple slices. Accompany the ribs with rice molds (below). A fresh fruit salad tops off this perfect barbecue. To Make Rice Molds: Make rice molds by simply pressing cooked rice into 1/3-cup-size buttered ramekins, then steaming them in an inch of water for about 10 minutes before unmolding and serving. You could also add some of the marinade to the unmolded cooked rice plus 2 tablespoons each of chopped Bermuda onion and slivered toasted almonds. Garnish each portion of rice with minced parsley after you unmold it.

Harlem, New York Style Spareribs

Ingredients
2 slabs pork spareribs (about 3 1/2 pounds total)
1-1/2 tsps salt
1/2 tsp freshly ground black pepper
1/2 tsp crushed red pepper flakes
2 to 3 cups white wine vinegar

Barbecue Sauce:
16 ounces Red Devil Hot Sauce
2-1/2 tsps crushed red pepper flakes
1 small onion, sliced
1 small stalk celery, sliced
3 cups tomato puree
1-1/2 cups water
1-1/2 cups sugar
1 lemon, sliced

Instructions
To make the ribs easier to handle, cut each slab between the middle bones into 2 equal piece. Rub the salt, black pepper, and red pepper into both sides of the ribs. Place the ribs in a deep baking dish, cover them, and refrigerate overnight. Preheat the oven to 450 degrees F. Pour the vinegar over the ribs and bake 1-1/2 hours. Rotate the ribs two or three times during baking and spoon some of the pan juices over them. Remove the ribs from the baking dish and place in a single layer on baking sheets. (Line the baking sheets with aluminum foil for easy cleanup.) Bake at 450 degrees F for 1 hour. The ribs should be tender and well browned. This much can be done up to a day in advance. Cool the ribs, cover tightly, and refrigerate. Bring to room temperature for about 1 hour before continuing.

To finish the ribs, preheat the oven to 400 degrees F. Cut the slabs between the bones into individual ribs. Place the ribs in a baking dish large enough to hold them comfortably. Spoon enough of the barbecue sauce over them to coat lightly. Cover the pan with aluminum foil and bake until heated through, about 20 minutes. Serve with additional barbecue sauce on the side. Make 8 servings.

Barbecue Sauce:
Combine all the ingredients in a heavy pot and heat just until hot. Don’t bring to a boil or the sauce will turn dark and become thin. Cool the sauce to room temperature, strain, and store in a tightly covered jar in the refrigerator. Makes about 5 cups.

Yield: 4 servings

Tequila Pork Ribs

INGREDIENTS:

* 6 pounds pork spareribs
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper, ground
* For Tequila Barbecue Sauce:
* 1 (12-ounce) can frozen pineapple juice, concentrate
* 1 (6-ounce) can tomato paste
* 1 cup tequila
* 1/4 cup lemon juice
* 2 tablespoons distilled white vinegar
* 1 tablespoon garlic, minced
* 1 teaspoon hot sauce (or more if preferred)

PREPARATION:
Rinse ribs and pat dry. Season with salt and pepper. Preheat grill for high heat. Place ribs on grill and cook for ten minutes. Move ribs to indirect heat. Meanwhile, combine ingredients for barbecue sauce in a large saucepan. Bring mixture to a boil over medium-high heat, stirring often, about 20 minutes. Remove sauce from heat and baste tops of ribs generously with sauce. Turn over and cook for 20 minutes. Baste other side of ribs generously with sauce; turn over grill for 30 minutes. Serve ribs with reserved sauce.

Q: Any good sauce recipes for sphagehtti?
Any good cheese tomato sauce recipe with herbs to serve with sphghetti and garnishing ideas?

A: Chopped onion, bell pepper, celery garlic optionally you can add a chopped carrot to cut down the acidity and add a little touch of sweetness == all sauteed
Add tomato paste, tomato sauce and crushed tomatoes,

Season with basil, oregano, Italian parsley, salt pepper and a pinch of sugar *unless you used the carrot*

Add Grated cheese like parm, asiago, whatever you like.

Serve over spaghetti and top with cheese curls and parsley

Or, Top with mozzarella and broil till melted and brown

Q: any good recipes for homemade chili sauce that lasts?
We have an abundance of chilis and are looking for a chili sauce recipe with a long shelf life.

A: Dontell Jackson’s “Ain’t No Thang” Chili Sauce

2 cups canned tomatoes
1 onion, chopped
Dash of cayenne pepper
1/8 teaspoon cloves
1/8 teaspoon cinnamon
1 tablespoon sugar
1/4 cup vinegar
2 tablespoons chopped green pepper
1/2 teaspoon salt, approximately

Instructions:

In a heavy-bottomed saucepan, combine the tomatoes, onion, cayenne, cloves, cinnamon, sugar, and vinegar. Simmer, uncovered, for 1 hour. Add the green pepper and simmer 30 minutes more. Add salt to taste. Chill before serving.

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