Sauce Recipes

Sauces may be used for savoury dishes or for desserts and they can be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, or can be cooked like bechamel and served warm or again cooked and served cold like apple sauce. Some sauces are industrial inventions like Worcestershire sauce, HP sauce, or nowadays mostly bought ready-made like soy sauce or ketchup, others still are freshly prepared by the cook. Our collection of sauce recipes should have you salivating - they are all straight forward to make and so much healthier without the added preservatives etc.

Adjika – Georgian Style Chilli Paste

Ajika is a hot, spicy but subtly flavoured paste often used to flavour food mainly in the Caucasian regions of Abkhazia and Samegrelo. Ajika is usually red, though green ajika can be made with unripe peppers.

Continue reading »

Alabama-Style White BBQ Sauce

Use this white sauce when grilling or barbecuing chicken; Brush lightly over the chicken during the last few minutes of grilling. This sauce is also great for dipping; set some sauce aside for passing at the table.

Continue reading »

Anchovy Essence

Anchovy essence is a pink-coloured, thick, oily sauce, consisting of pounded anchovies, spices, etc. The essence is used as a flavouring for soups, sauces, and other dishes.

Continue reading »

Apple Sauce

Apple sauce is inexpensive and is widely used. It can be substituted for fat (e.g. butter or oil) in baking.

Continue reading »

Avgolemono Egg-Lemon Sauce

This creamy sauce has a lemony taste that works wonderfully with most vegetable dishes – casserole and steamed – and is a favourite with stuffed cabbage. Use it to give a special touch to leftovers containing ground meat, rice, or vegetables where the lemon taste will blend.

Continue reading »

Bajan Pepper Sauce

Bajan Pepper Sauce is a Barbadian style hot sauce condiment made from hot peppers. It is similar to Cajan-style hot sauce and is traditionally applied in local Barbadian cuisine including: meat, poultry, or fish.

Continue reading »

Banana Ketchup

Banana ketchup is sweeter than tomato sauce and is similar in taste to the Indonesian Kecap manis and the Thai sweet chilli sauce. In Filipino households, this ubiquitous condiment is used on just about any dish – omelettes (torta), hot dogs, burgers, fries, fish and other meats.

Continue reading »

Barberton Hot Sauce

Barberton is known for it’s fried chicken dinner which includes this tomato-rice dish called “hot sauce”. This “hot sauce” can be eaten as a dipping sauce or a side dish.

Continue reading »

Béarnaise Sauce

Like Hollandaise sauce, there are several methods for the preparation of Béarnaise sauce. The most common preparation is a bain-marie method where a reduction of vinegar is used to acidify the yolks. Escoffier calls for a reduction of wine, vinegar, shallots, fresh chervil, fresh tarragon and crushed peppercorns (later strained out), with fresh tarragon and chervil to finish instead of lemon juice. Others are similar.

Continue reading »

Bordelaise Sauce

Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace. Sauce marchand de vins (“wine-merchant’s sauce”) is a similar designation. Traditionally, bordelaise sauce is served with grilled beef or steak, …

Continue reading »

Brandy Butter

Brandy butter and rum butter are particularly associated with the Christmas and New Year season and Christmas pudding and warm mince pies, serving as a seasonal alternative to cream, ice cream or custard.

Continue reading »

Bread Sauce

A warm or cold sauce thickened with bread. It is a savoury sauce served with a main meal.

Continue reading »

Brown Stock

Brown stock is one of the basic stocks in French cuisine and is the basis of Espagnole Sauce and Demi-glace.

Continue reading »

Bumbu Pecel – Balinese Peanut Sauce

A Balinese sauce based on chillies, peanuts, tamarind and coconut sugar. Liquid is added to the paste to make a sauce consistency when ready to use. It is commonly served over boiled vegetables, similar to the sauce used in Gado-gado.

Continue reading »

Café de Paris Sauce

Café de Paris sauce is a complex butter-based sauce served with grilled meats. When it is served with a beef rib or sirloin steak, the resulting dish is known as “entrecôte Café de Paris”. It’s actually Café de Paris butter — which of course melts to a “sauce” on the hot sirloin steak (Entrecôte) it must be served with — which was devised by chef Freddy Dumont in 1941, created specifically to be served with sirloin steak.

Continue reading »

Related Categories

Latest posts
 
11 Ways to Save Money and Stop Food Waste5-Spiced Pear MuffinsMango Pickle Aam Ka AchaarAam Papad - Mango Fruit LeatherPersian Summer Soup
 
Top 10 Recipes
 
Chicken ParmigianaClamato JuiceHow to Make Basic Fritter BatterKFC Pepper MayoOutback Steakhouses Steak SeasoningThe-Aussie-Egg-And-Bacon-Pizza
 
Food & Health
 
Annatto Benefits and Precautionsgreen potatoesBody Mass Index - BMIBrushing Your TeethCalciumVeges high in carotenoidsCiguatera PoisoningCulantro