Sauces, BBQ, sweet sauces ,to dipping sauces

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Nuoc Mam : the single most important sauce of Vietnamese cuisine. It is prepared (mostly commercially) by layering fish and salt in barrels and allowing them to ferment. The first liquid that oozes off naturally is considered to be of high quality. The liquid that results after pressing the fermented mixture is stronger in color, flavor and odor and is considered to be of lower quality. This sauce is as common as salt and pepper is to the western table. No dish is complete without at least a little Nuoc Mam, but each diner adds more, according to taste.

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Recipe Name: RUSSIAN DRESSING
Category: SAUCES
Serves: 8

8 Ounce Heavy Mayonnaise
4 Ounce Chili Sauce or Ketchup
3 Ounce Red Wine Vinegar
dash Worcestershire Sauce
1/2 Tsp. Powdered Garlic
dash Black Pepper
2 Tblsp Sugar

Combine all ingredients until well blended. Refrigerate.

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Recipe Name: TARRAGON MAYO
Category: SAUCES
Serves: 16



8 Ounce Heavy Mayonnaise
2 Tsp. Dried Tarragon Leaves, or to taste
1 Tsp. Lemon Juice

Blend well and refrigerate for at least one hour before using.

Great on sandwiches or baked fish.

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Recipe Name: QUICK CHEESE SAUCE
Category: SAUCES
Serves: 1

SOURCE FRUGAL GOURMET

Sharp cheddar cheese
Hot milk
Worchestershire sauce
salt to taste
Dry sherry

This sauce is so simple, but good.

Melt cheddar cheese in a little hot milk on the stove.
Add a little Worchestershire sauce, salt, and a tad of dry sherry.

Great over eggs, muffins or vegetables.



My note: Mix in a little blue or stilton cheese for added zing.
Also may be thickened with a roux.

Portions are up to how much sauce you want or need.

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Recipe Name: LEMON SAUCE FOR LEMON CHICKEN
Category: SAUCES
Serves: 4

1 Large Lemon , thin skinned
1 Tblsp salad oil, I use peanut or sesame
1 Cup chicken broth
7 Tblsp sugar
3 Tblsp lemon juice
salt, to taste
1 Tblsp Cornstarch
1 Tblsp Water

Cut lemon into thin slices, discard any seeds and end pieces. In a small pan, heat salad oil over medium-high heat. Add lemon slices and stir-fry for 30 seconds. Add chicken broth , sugar, lemon juice, and salt . Simmer for 2 minutes. Blend cornstarch and water to make a paste. Pour into sauce and cook, stirring, until sauce bubbles and thickens slightly. Pour over chicken just before serving.

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Recipe Name: EMERIL'S WORCESTERSHIRE SAUCE
Category: SAUCES
Serves: 0

SOURCE EMERIL
2 tables olive oil
6 cups coarsely chopped onions
4 jalape with stems and seeds chopped
2 tables minced garlic
2 teaspo freshly ground pepper
4 cans anchovy fillets
1/2 teaspo whole cloves
2 tables salt
2 whole medium lemons skin and pith removed
4 cups dark corn syrup
2 cups Steen's Pure Cane Syrup
2 quarts distilled white vinegar
4 cups water
3/4 pound fresh horseradish peeled and grated

Combine the oil, onions and jalapenos in a large stockpot over a high heat. Saute for 2 to 3 minutes or until slightly soft. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and horseradish. Bring to a boil. Reduce the heat and simmer, stirring occasionally for about 6 hours or until the mixture barely coats a wooden spoon. Strain. Store in a tightly sealed container in the refrigerator for up to 2 weeks or preserve in hot sterilized jars, following manufacturer's instructions.

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Recipe Name: CHILE SALSA (HOT TOMATO-PEPPER SAUCE)
Category: SALSA
Serves: 20

SOURCE MICHIGAN STATE UNIVERSITY EXTENSION

5 / lb. tomatoes
2 lb. chile peppers
1 lb. onions
1 cup vinegar (5% acidity)
3 tsp. salt
1/2 tsp. pepper



PROCEDURE: CAUTION: WEAR RUBBER GLOVES WHILE HANDLING CHILES OR WASH HANDS THOROUGHLY WITH SOAP AND WATER BEFORE TOUCHING YOUR FACE.

Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split.
Dip in cold water, slip off skins, and remove cores.
Coarsely chop tomatoes and combine chopped onions, peppers and remaining ingredients in a large saucepan.
Heat to boil; and simmer 10 minutes.
Fill hot jars, leaving 1/2-inch headspace.

Adjust lids and process.

RECOMMENDED PROCESS TIMES FOR CHILI
SALSA IN A BOILING-WATER CANNER

Process Times at Altitudes of
Style
of

Jar 0- 1001- 6001-
Pack Size 1000 ft. 6000 ft. 8000 ft.
Hot Pints 15 min. 20 25

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Creole Barbecue Sauce

SOURCE Just Dutch Oven Recipes

2 c Water
2 c White vinegar
1/2 c Butter or margarine
1/2 c Sugar
1/4 c Worcestershire sauce
1/4 c Catsup
2 dr Hot sauce
1 lg Purple onion; chopped
6 Stalks celery; chopped
1 Lemon; thinly 8liced
1 Bay leaf
1 tb Salt
2 tb Ground red pepper
2 tb Celery seeds
1 ts Garlic salt
1 ts Dry mustard
1 ts Pepper


Combine all ingredients in a Dutch oven, stirring well; bring to a boil. Reduce heat, and simmer sauce, uncovered, 30 minutes, stirring occasionally. Remove and discard bay leaf. Use sauce for basting, or serve with beef, pork, or chicken.

Makes about 7 cups.



Just Dutch Oven Recipes is located at www.justdutchovenrecipes.com

[zeryx]

Ingredients

60 g light brown sugar
4 tablespoon vinegar
3 tablespoon tomato puree
2 level tablespoon cornflour
3 tablespoon worcestershire sauce
1 medium onion(s)
2 teaspoon corn oil
3 ring pineapple, in juice
1 pint water
1 pinch salt
1 serving pepper

Instructions

Blend vinegar, sugar, tomato puree, cornflour and worcester sauce with water. Put into saucepan and heat until thickened. Add oil, pineapple (chopped) plus juice and onion. Cook for a few mins.

Special Notes

This is lovely with chicken and rice.

[zeryx]

I love this BBQ sauce and normally cook it with pork.

Ingredients

2 tablespoon rapeseed oil
2 medium onion(s)
2 tablespoon tomato puree
5 pint water
2 tablespoon light brown sugar
2 tablespoon vinegar
1 teaspoon worcestershire sauce
1 teaspoon Colmans English Mustard Powder
1 g dried mixed herbs
1 pinch salt
1 serving pepper
1 level tablespoon cornflour

Instructions

First fry meat in the oil for 5 to 8 mins. Transfer to a plate. Add onions to pan and fry for 5 mins. Stir in remaining ingredients and bring to boil. Return meat to pan and simmer for 20 mins. Remove meat and thicken with cornflour.

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Recipe Name: BITE ME PRETZEL DIP
Category: APPETIZER
Serves: 1

SOURCE SHADOWS

1 1/2 Tblsp Buffalo Wild Wings Classic Wing Sauce
( can be found here: ) Buffalo Wild Wings

Pinch Granulated garlic
2 Tblsp Kraft Roka Blue Cheese Dressing
As req Thin pretzel sticks for dipping

Ingredients measures listed are approximate.

You will need 1 bar shot glass per person.

Place the hot sauce in bottom 3rd of shot glass.
Add granulated garlic.
Top with blue cheese dressing.
Serve with thin pretzel sticks.

Will wakeup your taste buds!

[MDF3530]

Sorry, but all my sauces come from the sauce aisle in the grocery store.

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You will be missing out then... this sauce can also be purchased at the eatery by the same name it is "classic hot".

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Jack Daniel’s BBQ Sauce

Prep Time: 15 minutes
Cook Time: 1 hour
Yields: 3 cups

  Ingredients:
1 cup Jack Daniel’s Old No. 7 Brand (or favorite Whiskey)
1 cups vinegar
2 tablespoons fresh lime juice 
½ cup ketchup
1 tablespoon yellow mustard
½ cup Worcestershire sauce
½ cup A-1 Steak Sauce
3 teaspoons sea salt
1 tablespoon paprika
2 tablespoons crushed red pepper (optional)
¼ cup red onion
¾ cup brown sugar
¼ cup honey
¼ cup molasses
 
Directions:
In a sauce pan on low heat simmer whiskey, vinegar and lime juice. Start adding ketchup, mustard, Worcestershire, and A-1 sauce to the pan, stirring often.  Add salt, paprika and crushed red peppers (optional) and red onion, stirring often. Add brown sugar, honey and molasses, stirring often.
Do not let sauce burn, it can thicken, but not too thick it should be the same consistency as store bought BBQ sauce, but much tastier. If sauce begins to thicken too much use a white grape juice or all else water to thin it out a little at a time. Sauce will thicken on its own after cooling.
 
Apply generously over your favorite meats

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Wasabi Aioli

Prep Time: 5 mins Total Time: 5 mins Yield: 0.5 cup


Makes ½ cup. This becomes hotter as it sits.


2 tablespoons cold water
1 teaspoon wasabi powder
1/2 cup mayonnaise
1/2 teaspoon pureed gingerroot

In a small bowl, combine water and wasabi powder, stirring until smooth.
Add mayo and ginger and stir