Tag Archives: Sauces & Gravies

Mushroom Sauce (cookingandcooking)

3 T butter
3 T flour
2 1/2 c cold milk
3 T cooking oil
4 1/2 c mushrooms, sliced
1/4 t turmeric powder
salt and pepper to taste

Heat the cooking oil in a skillet over medium heat. Add sliced mushrooms and fry uncovered until mushrooms are golden and all liquid is absorbed. Add turmeric powder and stir well. Set aside. Dissolve flour in cold milk and set aside. Melt butter in a saucepan over low heat. Add dissolved flour. Stir constantly until mixed and all the lumps are gone, about 2 min. Add salt and pepper. Continue cooking over low heat until sauce begins to thicken, stirring constantly. Add mushrooms to white sauce and mix well. Taste and add more salt and pepper if needed. Note: For richer sauce, add a few tablespoons of heavy cream. Makes 3 cups.


Chef John’s Creme Fraiche (allrecipes)

2 c heavy cream
3 T cultured buttermilk

Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temp (70 – 75 F (21 – 24 C)) for 24 hours. Stir, screw on lid and refrigerate for 24 hours before using. Note: Be sure to use the best, freshest cream you can find. Look for pasteurized, not ultra-pasteurized heavy whipping cream. Make sure to use cultured buttermilk, otherwise you will wait a full day to see nothing happen.

Best Burger Sauce (itsakeeper)

1/4 c mayonnaise
1 1/2 t spicy pickle juice
1 1/2 t ketchup
1 t prepared yellow mustard
1/4 t paprika
1 clove garlic, grated
1 t onion grated

Combine all ingredients in a small bowl and stir to combine. Cover with plastic wrap and refrigerate for at least 1 hour.

Vietnamese Dipping Sauce (nuoc cham) (rasamalaysia)

1/4 c sugar
1/2 c warm water
3 T lime juice
1/4 c fish sauce
1 – 2 bird’s eye chilies, cut into very fine rings
1 clove garlic, minced finely (opt)

Add fish sauce, water, sugar and lime juice into a small bowl and mix well until sugar is completely dissolved. Add garlic and chilies and stir.

Vietnamese Caramel Sauce (oneperfectbite)

1/4 c cold water
3/4 c sugar
1/4 c hot water

Combine cold water and sugar in a heavy bottomed pan over medium-high heat. Stir well. Cook, occasionally swirling sauce until it becomes syrupy and color begins to change, about 5 – 7 min. When it is color of maple syrup, pour hot water down sides of pan. It will spit and splatter. Let it settle down. Stir and continue cooking until sauce is thin and smooth. Set aside to cool. If not used immediately, transfer to a screw top jar and store at room temp for about 1 month.

Cowboy Butter (delisch)

1 c butter, melted
juice of 1/2 a lemon
2 cloves garlic, minced
1 small shallot, minced
2 T Dijon mustard
1 T prepared horseradish
pinch of cayenne pepper
1/4 t paprika
2 T freshly chopped parsley
1 T freshly chopped chives
2 t minced thyme
kosher salt
freshly ground black pepper

In a small bowl combine butter, lemon juice, garlic, shallot, mustard, horseradish, cayenne and paprika. Whisk to combine. Stir in parsley, chives and thyme and season with salt and pepper. Serve with grilled meats, like steak or chicken, for dipping. It also tastes delish with cornbread!

Chinese Restaurant Style Duck Sauce (glimmercreations)

1 c apricot jam
2 t rice vinegar
1 t water
1/4 t garlic powder
1/4 t salt
1/4 t dry mustard
1 splash soy sauce (opt)

In a small bowl whisk together all ingredients until smooth. There will be larger pieces of apricot from the jam. Using a fine sieve, strain the mixture into a small bowl. Use the back of a spatula to push the sauce through. Discard the mix that does not pass through the sieve. Serve as desired. Refrigerate any leftover sauce in an airtight container for up to a week. Makes 1/2 up sauce.

Homemade Chinese Plum Sauce (Duck Sauce) (daringgourmet)


2 lbs plums, pitted and chopped
1/2 c diced Garnet yam (i.e., orange flesh)
1/2 c chopped yellow onion
1/2 c apple cider vinegar
3/4 c light brown sugar
1/4 c soy sauce or tamari
2 T honey
2 T grated fresh ginger
2 cloves garlic
1 t sea salt

Spice Mixture (highly recommended but see below for shortcut option)

1  2 – 3″ piece cinnamon stick
2 whole star anise
4 whole cloves
1/2 t sichuan peppercorns (NOT the same thing as black pepper)
1/4 t whole fennel seeds

OR 1 t Chinese Five Spice Powder

Place all the ingredients except for the spice mix in a medium-sized pot and bring to a boil. Reduce the heat to medium-low and simmer uncovered for 30 min. Use an immersion blender or transfer to a blender to puree until smooth (then return to pot). Place the whole spices (skip if using store-bought five spice powder) in a small dry pan and toast over medium-high heat just until fragrant. Be careful not to scorch the spices or they will taste bitter. Let the spices cool and then place the whole spices in a piece of cheesecloth tied shut with string or in a tea sachet. Do the same if using store-bought ground five spice powder. Place the spice packet in the pot with the plum sauce and continue to simmer uncovered for 25 – 45 min until the sauce is thickened to the desired consistency. Discard the spice packet. Let the sauce cool. Store in the fridge in an airtight non-reactive container. Will keep for up to 2 weeks.

Canning Instructions:  Ladle the hot plum sauce into sterilized jars, seal with the lids and process in a boiling water canner for 15 min. Turn off the heat and let sit for 5 min. Remove the jars and let sit undisturbed for 24 hours then check the seals. Will keep in a dark, cool place for at least a year. Makes 2 pints.

Heinz Chili Sauce Copycat (geniuskitchen)

1  6 oz can quality tomato paste
1⁄2 c water
1⁄2 c light corn syrup
1⁄2 c distilled white vinegar
1 T minced onion flakes
1 t unseasoned sweet chili powder
1 t plain salt
1⁄2 t Worcestershire sauce
1⁄4 t ground allspice
1⁄8 t ground cloves
1⁄8 t garlic powder
1⁄8 t red chili pepper flakes
1⁄8 t white pepper

Whisk all ingredients well in a medium bowl. Simmer sauce in a small saucepan over low heat until proper/desired consistency is reached (sauce should be as thick as possible, while retaining viscosity); Taste sauce; Season to taste with a pinch of salt salt or more if necessary (flavor should be a balance between savory, salty, sweet and sour). Remove from heat and allow to cool completely. Pour sauce into a squeeze bottle and serve. Refrigerate unused portion in sealed squeeze bottle. Yield: 1 1/2 cups.

Quick Coffee Toffee Sauce (crosbys)

1/2 c water
1 T cornstarch
1/2 c fancy molasses
2 T brown sugar
2 T butter
1/2 t vanilla
1/2 – 1 t instant espresso powder or instant coffee

In a saucepan over medium heat, whisk together water and cornstarch. Stir in molasses, brown sugar and butter. Bring to a gentle simmer and stir until butter melts, sugar dissolves and sauce is smooth and begins to thicken (less than 5 min). Remove from heat and stir in vanilla and coffee. Note: If you don’t have instant coffee or espresso, simply substitute  1/2 c brewed coffee for the water in step 1. The end result will be a sauce with a stronger coffee flavour.

Molasses Caramel Sauce (crosbys)

1/2 c butter
1/2 c lightly packed brown sugar
3 T fancy molasses
1 c & 3 T 35% cream
1 t vanilla

Melt butter, brown sugar and molasses in a heavy bottom medium size pot. The pot needs to be tall enough to allow for foaming. When the mix is incorporated, slowly add the cream. Boil rapidly for 5 min. Remove from the heat and add in the vanilla.

Sticky Honey Garlic Sauce (theadventurebite)

1/3 c chicken stock
2 T soy sauce
1/3 c honey
2 T rice vinegar
1 T tomato paste
1/2 t grated ginger
1/2 t hoisin sauce (opt)
1/2 T lime juice
2 cloves garlic
1 T butter
1 T soy sauce
1/2 T cornstarch

In a small pot whisk all ingredients together except last 2 ingredients. Bring to a boil. Whisk soy sauce and cornstarch together until smooth and whisk into sauce. Cook until thickened to desired consistency (5-10 min). Makes 1 cup sauce.

Southern Pecan Caramel Sauce (garlicandzest)

1/3 c pecans
1 c sugar
1 T light corn syrup
3 T & 1 t bourbon, divided
3/4 c heavy cream
1 t fine sea salt or kosher salt

Preheat oven to 300 F. Place pecans on a baking sheet and toast for 10 – 12 min until browned and fragrant. Transfer pecans to a cutting board and chop. In a medium saucepan add sugar, corn syrup and 3 T bourbon. No need to stir. Have the whipping cream measured and next to the stove at the ready. Place saucepan over medium to medium high heat (depending on how hot your stove runs). Bring mix to a rolling boil and watching the sugar mix deepen in color. It will go from a light corn-syrup color, to light brown to amber. The change between light brown and amber is quick. Be ready for it. When it achieves a deep brown (not burnt) color, pour the cream into the center of the pan. It will steam and bubble vigorously — that’s ok. When it calms, remove it from the stove. Stir in the salt and chopped pecans. Let it cool for about 10 min. Stir in the remaining t bourbon. Transfer to a glass storage container. You can store sauce in the refrigerator for up to 2 weeks. Note: Use canning jars for storage because the caramel sauce will harden up in the refrigerator. Remove the lid and microwave the jar for 30 – 45 seconds to soften the sauce before spooning it over ice cream.

Restaurant Teriyaki Sauce (geniuskitchen)

1⁄4 c soy sauce
1 c water
1⁄2 t ground ginger
1⁄4 t garlic powder
5 T packed brown sugar
1 – 2 T honey
2 T cornstarch
1⁄4 c cold water

Mix all but cornstarch and 1/4 c cold water in a sauce pan and begin heating. Mix cornstarch and water in a cup and dissolve. Add to sauce in pan. Heat until sauce thickens to desired thickness. Add water to thin if needed. Yield: Approx 1 1/2 cups.

Cranberry Sauce (powerpressurecooker)

12 oz cranberries
1 c sugar
1 c orange juice
1 T lemon juice
1 pinch  salt

Place the Inner Pot into the Pressure Cooker. Combine all ingredients in the Inner Pot. Secure lid on Pressure Cooker. Lock the Lid and switch the Pressure Release Valve to Closed. Press the RICE/RISOTTO button to set for 6 min. Once the timer reaches 0, the Pressure Cooker will automatically switch to KEEP WARM. Press CANCEL. Let the pressure release naturally.  Switch the Pressure Release Valve to Open. When the steam is completely released, remove the Lid. Let cool before serving. Serves 4.

Mushroom Marsala Fondue (adashofsanity)

1/2 c butter, divided
1/3 c flour
3 c milk
12 oz Swiss cheese, shredded
6 oz Gouda cheese, shredded
2 T white wine
2 shallots, minced
2 garlic cloves, minced
1/2 – 3/4 c Marsala wine
16 oz baby portabella mushrooms
salt and pepper, to taste
1 bag Alexia Potato Puffs (can sub Tater Tots)

Prepare Alexia Potato Puffs according to package directions. In a large sauté pan, add 2 T butter and melt over medium-high heat. Add sliced mushrooms, minced garlic and shallots. Cook for 5 – 6 min until the mushrooms are tender, deglaze pan with white wine. Once all of the white wine has absorbed into the mushrooms. Add Marsala wine and bring to a slow boil. Simmer for 5 – 6 min. Remove pan from heat and set aside. In a large sauce pan melt together butter, flour and milk to make white sauce, add in the Swiss and Gouda cheese until completely melted. Add in mushrooms and sauce from the pan, stir to combine and simmer over low heat until mushrooms are fully incorporated into the sauce. Serve immediately keep warm over low heat or in a fondue platter. Great to serve with Alexia Potato Puffs and fresh vegetables.

Salsa Verde

1 t olive oil
1 1/2 lbs tomatillos, husks removed
1 jalapeno
1/4 of a medium onion
2 garlic cloves
1/2 c cilantro
1 T lime juice

Add olive oil, tomatillos, jalapeno and onion to a large skillet. Saute on high heat until caramelized on both sides, about 3 – 4 min. Transfer to a blender or food processor and add in garlic, cilantro and lime juice. Blend until combined. (You may have to do this in more than one batch). Place in the refrigerator to chill. Makes 2 cups.

Mom’s Country Gravy (allrecipes)

1/2 c butter or drippings
3/4 c flour
1 t salt
1 t ground black pepper
4 c milk

Heat butter in a large skillet over medium heat. Whisk in the flour, salt and pepper until smooth. Cook and stir over medium heat until browned, about 10 min (you have to cook the flour, otherwise it will taste like paste.) Gradually stir in milk so that no lumps form and continue cooking and stirring until thickened. If the gravy becomes too thick, you may thin it with a little more milk.

Copycat Outback Bloom Sauce (domesticsuperhero)

1/2 c mayonnaise
2 T creamy horseradish
1 T ketchup
1/3 t paprika
1/3 t cayenne pepper
1/8 t dried oregano
1/4 t salt
1 pinch ground black pepper

In a bowl, combine all ingredients and mix well. Cover and put in the fridge for at least 3 hours to let flavors meld.

Pollo Tropical Copycat Cilantro Garlic Sauce

12 oz sour cream (can sub Greek yogurt)
2 cloves garlic minced
1 bunch cilantro stems removed, rinsed and chopped
3 T olive oil
1 lime squeezed
salt to taste

Add all ingredients except salt to food processor and mix until smooth. Add salt, be careful not to add too much salt in the beginning. Add a pinch and taste it. If you think it needs more, add more. Makes 1 cup.