Tag Archives: Sauces & Gravies

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.

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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.

10 Minute Fudge Sauce (crunchycreamysweet)

1/2 c packed light brown sugar
1/4 c unsweetened cocoa powder
1/4 c unsalted butter
1/4 c milk
1 t vanilla

Mix brown sugar and cocoa powder in a small bowl. Set aside. In a medium saucepan, cook butter and milk until it starts to bubble ( about 5 min on medium heat). Add cocoa mix. Stirring constantly with a wooden spoon, cook for 2 min until smooth. Remove from heat and stir in vanilla. Let sit for at least 5 minutes. It will thicken. Store covered in refrigerator for up to 1 week. Reheat for 10 seconds in microwave before using. Makes 1 cup.

The Best Homemade Sausage Gravy (simplylearningkids)

16 oz roll sausage meat
4 T butter
1/2 c flour
4 c milk & extra
1 t ground sage
1/4 t onion powder
1/4 t freshly ground pepper
1/2 t salt
buttermilk biscuits (for serving)

Brown sausage in a large skillet over medium high heat. Once cooked, place sausage in a paper towel lined bowl to drain off any excess grease. Melt butter in the skillet and then add the sausage back into the pan. Stir to coat the sausage in the butter. Add in the flour and stir the sausage to coat. Cook for about 2 – 3 min. Pour in milk and stir for a min or so. Add in the sage, onion powder, pepper and salt. Bring the gravy to a low boil and then turn down to low. The bubbling is what will thicken the gravy. After 5 – 10 min transfer the gravy into a glass container and cover. Place in the refrigerator overnight. In the morning, warm the gravy over low heat on the stove. Add in milk as necessary to thin the gravy out.  Add salt to taste. Serve over buttermilk biscuits.

Creamy Brie Mushroom Sauce (closetcooking)

2 T butter
1 small onion, diced
8 oz various mushrooms, sliced
2 cloves garlic, chopped
1 t thyme, chopped
1/4 c dry white wine (or broth)
1/4 c vegetable broth, beef broth or chicken broth
1/4 c cream
4 oz brie
1/2 c parmigiano reggiano (parmesan), grated
1 T white miso paste (opt)
salt and pepper to taste

Melt the butter in a pan over medium heat, add onions and mushrooms and cook until the mushrooms release their liquids and it’s absorbed, about 10 min. Add the garlic and thyme and cook for a min. Add the wine and deglaze the pan. Add the broth and cream, bring to a boil and simmer to thicken, about 2 – 4 min, before mixing in the cheeses and miso and removing from the heat. Season with salt and pepper to taste. Serves 4. A creamy mushroom sauce made even creamier with brie that is perfect on everything from pasta to steaks to veggies!

Boom Boom Sauce (itisakeeper)

1/4 c mayonnaise
1 T ketchup
1 T sweet chili sauce
1 t garlic powder
3/4 t Sriracha

Combine all ingredients in a bowl and stir to combine. Keep refrigerated until ready to use.

Korean BBQ Sauce (littlespicejar)

3/4 c low sodium soy sauce
1/4 c water
1 c light brown sugar
1/4 c mirin
2 T sesame oil
1 T rice wine vinegar
1/4 t black pepper
1/2 t red pepper flakes
2 t sriracha sauce
1 t grated ginger
1 1/2 T grated garlic
1 scallion, finely chopped
3 T cornstarch & 3 T water (slurry)

In a saucepan combine the soy sauce, water, brown sugar, mirin, sesame oil, rice wine vinegar, black pepper, red pepper flakes, sriracha, ginger, garlic and scallion. Heat the sauce on high and bring to a boil, about 5 – 7 min. In a small bowl, combine the 3 cornstarch and water to make a slurry, stir until smooth. Once the sauce is boiling, add the cornstarch slurry and whisk until thick. Continue to cook the sauce until it is thick enough to coat the back of a spoon and hold, about 6 – 8 min. Let the sauce cool completely before pouring into a clean jar. The sauce is ready if you would like to use it immediately as well. Store remaining sauce in an airtight container for up to 2 weeks. Makes about 2 cups.

Ways to Use This Sauce:

brush onto salmon filets a few min before they’re done baking
toss with chicken and vegetables
use it to coat chicken wings
in the crock pot with a 1 1/2 lbs chicken & 2 c of this sauce
brush onto grilled chicken
brush on to grilled shrimp skewers
dipping sauce for chicken nuggets
dipping sauce for shrimp poppers or coconut shrimp
on a Korean bbq chicken pizza

Fry Sauce (budgetsavvydiva)

1/2 c lite mayo
3 T ketchup
pinch of salt
1 t apple cider vinegar
1/8 t pepper
sprinkle paprika

Mix all the ingredients together. Enjoy with fries or even veggies. The sauce stays good in your fridge for at least 1 month.

Simply THE BEST Red Enchilada Sauce EVER! (happilyunprocessed)

2 T extra virgin olive oil
2 T flour (can sub gluten free flour)
3 T chili powder
1/2 t garlic powder
1/2 t onion powder
1/2 t cumin
1/4 t salt or to taste
2 c chicken broth (can sub vegetable broth)

Heat oil in a small saucepan over med/low heat. Add flour and whisk for approx 1 min. Add all the spices and stir. Gradually and slowly add the broth, whisking to prevent any lumps. Simmer, stirring occasionally for 15 min or until enchilada sauce thickens. Use immediately or store in an airtight container in the fridge. Yield: approx 1 1/2 – 2 cups depending on how much you reduce it.
 

Cabernet Cranberry and Blueberry Sauce (averiecooks)

1, 8 oz bag fresh cranberries
1 1/2 c frozen blueberries, unthawed
1 c cabernet sauvignon (or your favorite red wine)
1 c sugar
1 T cinnamon or to taste
1 t ground cloves or to taste

Combine all ingredients in a medium to large pot and bring to a rolling boil, stirring intermittently. Make sure pot has room for sauce to at least triple in volume. The juices from the berries release and as the mix boils rapidly, it will foam and can easily overflow. Reduce heat to low and allow sauce to simmer for about 20 – 30 min or until reduced and thickened slightly and most of the cranberries have burst. Sauce will thicken more as it cools. Transfer to mason jars or containers with lids. Allow sauce to cool at room temp before refrigerating. Sauce will keep airtight in the refrigerator for at least 2 weeks. Makes about 2 1/2 cups. Note: Can sub water for the wine if desired, but flavour will be altered.