All Kinds of Sauces, Gravies, Dressings and Rubs 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Bar-B-Que Sauce

2 Tsp Worcestershire Sauce

2 Tsp Brown Sugar

2 Tsp Vinegar

4 Tsp Lemon Juice

1 Tsp Dry Mustard

1/2 Cup Chopped Onion

1 Cup Ketchup

1/2 Cup Water

1/2 Tsp Hickory Smoke (Option)\

Mix ingredients and simmer for 30 minutes

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 BBQ SAUCE FOR RIBS

 Ingredients

1 tbsp vegetable oil

1 small onion, finely chopped

2 cloves garlic, minced

1 tbsp Spanish smoked sweet paprika or mild paprika

1 tsp dry mustard

1/4 tsp salt

1 cup ketchup or chili sauce

2 tbsp packed brown sugar

2 tbsp cider vinegaror white 

Preparation:

In saucepan, heat oil over medium heat; fry onion, garlic, paprika, mustard and salt, stirring occasionally, until softened, about 3 minutes.

Add ketchup, 1/2 cup (125 mL) water, sugar and vinegar; bring to boil. Reduce heat and simmer until mixture flows slowly when spatula is drawn across bottom of pot and is like thick ketchup, about 20 minutes.

In food processor or blender, purée sauce until smooth. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 weeks.)



 

BBQ Sauce for Ribs
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 BLENDER HOLLANDAISE SAUCE

 BLENDER HOLLANDAISE

2 eggs yolks, at room temp. (take out the night before)

1 1/2 tsp lemon juice, fresh 

3/4 tsp. kosher salt

1/4 tsp pepper

pinch of cayenne pepper

Place all the above in a blender and blend until mixed well.

Take off  centre piece at the top and slowly add

6 T melted butter.

Blend for 30 sec

NOTE: It's very inportant to have eggs at room temp.

Hollindaise Sauce
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                                                                        BUTTERSCOTH SAUCE
1 cup light corn syrup
1 cup light brown sugar
¼ tsp salt
½ c cream
3 T butter
1 tsp vanilla

Cook in a saucepan till a rolling boil
Cook for 5 minutes stirring once and a while
Cool the mixture will thicken.

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 BOURBON BBQ SAUCE

                     BOURBON BBQ SAUCE

1 med onion, small diced

1 tsp paprika 

1 tsp dried mustard

Salt

3/4 chili sauce

1/2 water

1/3 c bourbon

1/4 maple syrup 

2 T vinegar


In sauce pan cook onion 

Add paprika and mustard

Salt

Chili sauce and water

Add bourbon and syrup

Last add vinegar


Bring to a boil , turn down to simmer

Simmer 25 minutes

Use right away or put in a container , will keep for a week






 

Bourbon BBQ Sauce
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                      CAUTION !!!!!!! CAJUN SPICE

3 T cayenne pepper
2 T garlic powder
1 T white pepper
2 T paprika
1 T black pepper
3 T salt
2 T cocoa powder
1 T ground cinnamon
2 T ground cumin
1 T thyme
2 T dry mustard
1T oregano
2 T onion powder
1 T basil

Combine all ingredients. Store in an air tight container. Makes about 1 cup
Great for chicken, beef, or fish…… caution Spicy !!!

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              CHILI LIME BUTTER FOR CORN ON THE COB


½ cup soft butter

Parsley, chopped

Lime zest ( 1 lime) 

Lime juice of ½ of lime if small the whole lime

1 tsp chili powder


Mix together and serve with steamed corn in the cob


* Also good on fish

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                   CITRUS SALAD DRESSING

Lemon
Honey
Olive oil
Salt & pepper


Zest the lemon
Squeeze the juice
Add salt & pepper
Slow drizzle in the olive oil


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          CRANBERRY SAUCE ANY TIME OF YEAR

1 Bag of frozen or fresh cranberries
½ c sugar
Brandy ( a few drops)
Orange peel ( no pith)
Juice of the orange

In sauce pot add cranberries and sugar
Stir till the sugar is dissolved
Add brandy,  orange peel,  and juice of the orange

Simmer for 10 to 15 minutes
Remove orange peel
Serve hot or cold

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                   CRANBERRY SAUCE WITH ORANGE

½ c water
1 cup sugar
Bag of fresh cranberries
1 cinnamon stick broke in thirds
Zest of 1 orange
½ c to 1 cup orange juice (fresh is best)

In sauce pan add list
Cook on simmer till thick and the berries have started to pop

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       DILL SAUCE FOR ANY KIND OF FISH

1 c. yogurt ( or mayo)
2T chopped fresh dill
1 tsp Dijon mustard
2 T capers chopped small ( or finally chopped dill pickle)
Squeeze of fresh lemon
1 tsp honey
2 T olive oil ( omit if using mayo)
Salt and pepper to taste.

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                   DIPPING SAUCE FOR FRESH FRUIT PLATE

1 c yogurt
2 T honey
2 T lime juice
1 tsp lime zest
¼ tsp ground ginger

Mix together and serve chilled

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                      EASY COCKTAIL SAUCE


Mix together
Ketchup
Horse radish ( depending how hot you want it)
Couple drops of Worcestershire Sauce
Lemon juice ( use a fresh lemon and squeeze to taste


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                         GRAVY SAUCE FOR PORK LOIN

Shallots
Butter
Brandy
Brown sugar
Chicken stock

To the dripping in the pan
Add butter and shallots (do not brown shallots)
1T brown sugar
1 cup chicken stock

Reduce by half and serve over sliced meat

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           HAMBURGER OR CHICKEN SAUCE

Mayo
Relish (Bicks green or red)
Ketchup
Mustard (small amount)
Worcestershire Sauce
Salt & pepper

Mix together be careful not to add too much mustard.

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 SIMPLE MARINARA SAUCE

 Simple Marinara Sauce

o Big can of tomato purée (at least 28 oz.)

o One (small) can of tomato paste

o A can of whole tomatoes (at least 32 oz.)

o 2 tsp. of salt

o 2 tsp. oregano

o 1 tsp. basil

o 2 bay leaves

o 2 tsp. sugar

o 1/2 cup of olive oil

o 4 cloves of garlic (put through a garlic press or two heaping teaspoons of minced garlic)

o A few dashes of pepper or hot sauce to taste

Combine all ingredients (do not drain anything) into a large pot. Set burner on low heat. Stir every 15 minutes for one hour.

 [Tip: I like to let this sauce simmer for closer to two hours if time allows.] Take bay leaves out before serving.

This makes a decent amount of marinara – enough for a lasagna and a half or 4-6 generous servings of pasta, depending on how saucy you like your dishes. It also freezes really well.





 

Marinara Sauce
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                 MULTI USE TOMATO SAUCE

Roma Tomatoes (5)
Chicken base ( I use Knorr Bovril)
Butter
Diced carrots, onions and celery
Flour
Oregano
Salt & pepper

In sauce pan put tomatoes , add enough water to cover ½ way up
Blend together tomatoes and water ( no need to peel tomatoes)
In frying pan add butter and saute carrots, onions, & celery
Mix equal parts soft butter and flour
Add tomatoes to vegetables and stir in the butter flour mixture
Add 1 T oregano and salt & pepper

Saute till the flavor marries

* I use this sauce for cabbage rolls or any tomato based sauce

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                 MUSTARD SAUCE ( homemade honey mustard)

Lots of yellow mustard
Brown sugar
Honey
Ground chili pepper (small amount)

Lots of mustard
Same small amount of honey and brown sugar
Pinch of hot chili pepper

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                     FRESH PINEAPPLE SALSA

2 cups chopped fresh pineapple ( about a half a pineapple)
1 mango, peeled and chopped
¼ c finely chopped red onion
2 T fresh squeezed orange juice
1 T finely chopped jalapeño pepper
1 T chopped fresh mint
1 T honey

In a bowl mix all together
Can cover it and refrigerate up to 24 hours

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           SIMPLE PAN SAUCE FOR CHICKEN OR FISH

Chicken or fish (cooked how you like it)
Onions
Mushrooms
White wine
Beef stock
Canned tomatoes


Remove chicken or fish from pan
Add sliced onion and mushrooms
Deglaze the pan with white wine
Reduce to cook the alcohol off
Pour in beef stock
Add canned diced tomatoes
Add fish or chicken back to pan heat & serve

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               POMEGRANATE DRESSING FOR GREEN SALAD

Juice of 1 pomagrant ( see tip below )
Olive Oil
Squeeze of lemon juice
Salt & pepper

*Add Olive Oil last and add to taste

                        HOW TO JUICE A POMEGRANATE

Take the top off and cut into quarters
In a bowl with room temp. water
Take each ¼ one at a time and remove seeds (seeds will float to the top)
Put seeds into a blender and strain

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               QUICK SAUCE FOR SALMON OR ANY WHITE FISH

¾ c. mayo
½ c milk
½ tsp dry mustard
½ tsp lemon juice
2 T pickle relish ( can use sweet or dill)
¼ c chopped onions

Soften onion is frying pan
Add everything else
Bring to a boil and serve

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               STEAK SEASONING FOR THE PERFECT FLAVOR

Salt
Onion salt
Granulated garlic
Seasoning salt (Lawrey’s)
Black pepper ( fresh ground)

Mix together and put in a shaker
Sprinkle both side of the steak and put on hot BBQ.

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                THOUSAND ISLAND DRESSING

Dill pickle
Ketchup
Mayo
Honey
Salt & pepper

Dice the dill into small pieces
Add ketchup
Mayo
Honey
Salt & pepper

You can make this for 1 serving or for a bottle
Add honey, salt & pepper to taste
Equal amount of the dill, ketchup and mayo

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        THREE DIPPING SAUCES FOR CHICKEN WINGS

HONEY MUSTARD
In a small bowl stir together
1/3 cup of Honey Dijon Mustard
¼ cup mayo
Mix together

BUFFALO DIP
In a small bowl mix together
½ buffalo wing sauce
2 T crumbled blue cheese

RANCH DIP
In a small bowl mix together
½ c ranch dressing
1 T fresh dill
2 finely chopped gerkins ( or dill pickle)
Mix together and serve

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 FRESH TOMATO AND ONION RELISH GREAT FOR BURGERS

½ tomato chopped finely
½ dill pickle, chopped
1 T minced red onion or shallot
1 T fresh parsley
1 T chopped capers (optional)
1 T good olive oil
½ tsp red wine vinegar
¼ tsp dried oregano
Dash of hot sauce (Franks)
 
In a bowl mix together

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             SAUCE FOR MEATBALLS OR BEEF BUNS

Butter
1 small onion diced
½ lb bacon cut into strips
1 cup ketchup
1 cup grape jelly
Liquid smoke (option)

In pan put butter, onions and bacon (drain some of the fat off)
Add Ketchup and grape jelly
Add liquid smoke (if using)

Simmer for 20 minutes on low heat
Serve with caramelized onions on a toasted bun for beef

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                               SPAGHETTI SAUCE

1 cup diced onions
3 cloves garlic, minced
2 T olive oil
2 lbs ground beef
2 cans sliced mushrooms, drained (or slice fresh button mushrooms sliced)
2 14 -oz can Italian tomato sauce
2 14 -oz cans tomato paste
2 tsp salt
3 T sugar
1 ½ tsp oregano
3 T chopped parsley
¼ tsp thyme
1 bay leaf
1 tsp marjoram
1 tsp basil
2 - 3 cups water

In a large pot in olive oil add onions and  garlic till soft. Remove and set aside
Put beef in pot and brown. Add back in the onions and garlic
Add remaining ingredients. Mix and simmer for 30 with lid on
Put on low heat and cook spaghetti
* makes about 12 cups of sauce and freezes well..

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 UMAMI MARINADE

 For the marinade:

4 cloves garlic, chopped

1 teaspoon anchovy paste or 3 minced filet of anchovy

2 tablespoons sundried tomato paste

3 tablespoons Mirin or sake

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce or liquid amino

1/4 cup olive oil

Coarse black pepper

1 2-pound flank steak

1 bunch green onions

Directions: 

Mix together in a large glass dish. And marinade a few hours or overnight. 

* Note : Good on chicken, pork or steak...



 

Umami Marinade
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 Xmas Corn Dip

 Ingredients

15.5 ounce can red Kidney beans, rinsed and drained 

2 11-ounce cans corn with red and green peppers, drained 

1/8 cup chopped chives 

1/8 cup chopped cilantro 

1/4 cup chopped red onion 

1/2 1.25-ounce package dry taco seasoning 

1 cup Daisy Brand Sour Cream 

Directions

Mix all ingredients together in a medium bowl and serve. *Optional: Chill before serving to blend flavors, if desired. 

Canned black beans may be substituted for kidney beans, if desired.


 

Xmas Corn Dip
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