You are here: Cooking >Recipes > Sauces

 Advertisements
 
 
 

Recipes Sauces

Caper sauce

Caper Sauce6 tablespoons vegetable oil1/2 cup chopped white onion1 cup chopped peeled tomatoes1 teaspoon mashed garlic1 teaspoon dried tarragon leavesSaltPepper1/2 cup water1 tablespoon instant chicken bouillon granules1 teaspoon granulated sugar1/
(by user)

Mock hollandaise sauce

Mock Hollandaise SauceA perfect recipe for Eggs Benedict or steamed vegetables1/2 cup mayonnaise1/2 cup sour cream1 teaspoon lemon juice1 teaspoon mustard1/4 teaspoon paprikaDash of hot pepper sauceSalt to tasteIn a small saucepan over medium low hea
(by user)

Piquant cranberry sauce

Piquant Cranberry Sauce1 cup water1 cup firmly packed brown sugar12 ounces cranberries1 tablespoon chopped fresh thyme1 teaspoon Dijon mustardPinch of saltCombine 1 cup water and brown sugar in heavy medium saucepan. Bring to a boil, stirring until sugar dissol
(by user)

Jalapeno white sauce

Jalapeno White Sauce2 cups whipping cream 1 cup sour cream 1 teaspoon chicken base 1 tablespoon jalapeno juice or vinegar 2 tablespoons butter 1 tablespoon flour 1 finely minced jalapeno 2 ounces shredded Monterey jack or Monterey jack/    C
(by user)

Key lime hollandaise sauce

Key Lime Hollandaise Sauce6 egg yolks 1 1/2 tablespoons hot water 20 fluid ounces clarified butter 2 tablespoons Key lime luice, or more if neededPinch of saltCayenne pepper or Tabasco sauce, to tasteCombine egg yolks and hot water in a bowl and thicken over si
(by user)

Bearnaise sauce

Bearnaise SauceServe with steak or prime rib.1/4 cup tarragon wine vinegar1/4 cup dry white wine1 tablespoon minced scallion1 1/2 teaspoons dried tarragon1/8 teaspoon pepper1/8 teaspoon salt3 egg yolks3 tablespoons boiling water1 cup butter, sliced
(by user)

Orange-cranberry sauce

Orange Cranberry SauceServe with turkey or pork.1 pound fresh cranberries2 oranges, quartered1 envelope unflavored gelatine1 cup lukewarm water3/4 cup pecans, chopped1 cup granulated sugarPut cranberries and oranges with peel into food processor. Chop fi
(by user)

Papaya salsa

Papaya Salsa1 (1 pound) firm ripe papaya peeled,    seeded and cut into 1/4 inch cubes1/4 cup chopped fresh cilantro3 scallions, thinly sliced1 fresh jalape?o chile, seeded and minced2 tablespoons lime juiceIn a non reactive bowl gently mix all i
(by user)

Pineapple salsa

Pineapple SalsaDo not use canned pineapple in this recipe � only fresh pineapple will work.1 cup very ripe peeled, cored, and diced pineapple2 teaspoons grated piloncillo1 teaspoon unseasoned rice vinegar2 serrano chiles, minced1/4 cup finely chopped red bell peppe
(by user)
TAG: pineapple, ,

Pineapple salsa

Pineapple Salsa1 (8 ounce) can crushed pineapple, drained2 tablespoons orange marmalade1 tablespoon chopped fresh cilantro2 teaspoons seeded, finely chopped jalape?o pepper2 teaspoons Mexican lime juice1/4 teaspoon saltStir all ingredients together until well b
(by user)
TAG: pineapple, ,

Pineapple salsa

Pineapple Salsa2 cups diced pineapple (fresh or canned), drained3 tablespoons chopped fresh cilantro1 tablespoon cider vinegar1/2 teaspoon crushed cumin seed1 tablespoon brown sugar2 teaspoons finely chopped jalape?o pepper, seededStir all ingredients together.
(by user)
TAG: pineapple, ,

Tempura batter for vegetables

Tempura Batter for Vegetables1 cup flour1/4 cup cornstarc teaspoon baking powder1 teaspoon salt1 egg, slightly beaten3/4 cup cold water1/4 cup vegetable oilCayenne pepper, to taste (optional)Mix together dry ingredients. Add egg, water and oil and cay
(by user)
TAG: batter, tempura, ,

Vegetable casserole topping

Vegetable Casserole Topping1/2 box Ritz� crackers, crumbled1/4 cup (1/2 stick) margarine, melted1/2 cup almonds, chopped
(by user)
TAG: casserole, vegetable, ,

Cheesy vegetable sauce

Cheesy Vegetable Sauce1/2 cup shredded Cheddar cheese1/2 cup sour cream1/4 cup butter or margarine2 tablespoons chopped fresh parsley1/2 teaspoon garlic powderCombine all ingredients in a 1 quart glass bowl. Microwave at MEDIUM HIGH (70% power) for 2 minutes or unt
(by user)
TAG: sauce, vegetable, cheesy, ,

Hollandaise sauce

Hollandaise Sauce3 egg yolks2 tablespoons lemon juice or mild vinegar1/2 cup melted butter or margarine2 tablespoons hot water1/4 teaspoon saltFew grains of cayenne pepperPut egg yolks in the top of a double boiler. Beat with a wire whisk until smooth but not f
(by user)
 Advertisements

Inventive vegetable sauce

Inventive Vegetable Sauce1 tablespoon Argo�/Kingsford`s� Corn Starc cup cold milk12 tablespoons margarine1/4 teaspoon salt1/8 teaspoon pepperStir cornstarch and milk together until smooth. Add remaining ingredients. Bring to boil, stirring constantly; boil 1 minu
(by user)

Jalapeno pepper butter

Jalapeno Pepper ButterGreat to use on corn on the cob!1/2 cup unsalted butter2 jalape?o peppers, finely minced1/2 teaspoon ground cuminBeat butter with electric mixer until light. Beat in jalape?o peppers, then the cumin. Refrigerate until ready to use.
(by user)

Lemon cream sauce

Lemon Cream SauceThis is good served with broccoli florets that have been cooked, cooled and lightly sprinkled with Italian salad dressing, as a dip with steamed artichokes or over steamed vegetables.2 cups mayonnaise2 cups sour cream1/4 cup fresh lemon juice2 1/2 teas
(by user)

Lemon sauce

Lemon SauceMix fresh or bottled lemon juice with mayonnaise. Stir and serve with steamed artichokes.
(by user)

Mock hollandaise sauce

Mock Hollandaise SauceDelicious and easy with fresh vegetables or fish. It is also good served cold. This can be made days or weeks ahead and refrigerated.1 cup sour cream1 cup mayonnaise2 tablespoons lemon juice, or to tasteGently blend all ingredients. Cover and r
(by user)

One-step cheese sauce

One Step Cheese Sauce1/2 cup mayonnaise1/2 cup milk1/2 cup shredded cheeseStir together all ingredients in small saucepan. Heat over medium to low heat about 5 minutes or until heated through and cheese is melted.
(by user)

Sauce for chiles rellenos

Sauce for Chiles RellenosServe this over chiles rellenos.2 tablespoons oil1 tablespoon flour1/4 cup chopped onionSaltPepper1 (15 ounce) can tomato sauce1 bay leaf1/2 cup tomato juice1 garlic clove, mashedHeat oil in a saucepan and brown flour
(by user)

Seasoned spread

Seasoned Spread1 envelope Good Seasons Roasted Garlic or    Italian Salad Dressing Mix1/4 cup butter or margarine, softenedMix until well blended. Spread on hot cooked vegetables or corn on the cob.
(by user)

White butter sauce

White Butter SauceUse as a dip for artichokes.1/4 cup dry white wine1/4 cup white wine vinegar3 shallots, minced1/3 cup half and half1 1/2 cups butter, softenedCombine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 8 minut
(by user)

Cream cheese-chive sauce

Cream Cheese Chive Sauce8 ounces cream cheese, cubed1/2 cup milk1 tablespoon chopped chives1 teaspoon lemon juice1/4 teaspoon garlic saltCombine cheese and milk in saucepan; stir over low heat until smooth. Stir in remaining ingredients. Serve over hot cooked potat
(by user)

Cream sauce

Cream SauceMelt two tablespoons butter in a pan. When it bubbles, add 2 tablespoons flour. Cook and stir about 1 minute to cook the flour. When it is cooked (don`t let it brown!), add 1 cup milk and stir to blend. (The flour likes to stick around the edges, so get it out with a spoon.) I
(by user)

Creamy citrus mayonnaise

Creamy Citrus MayonnaiseUse as a dip for artichokes.3/4 cup mayonnaise2 tablespoons frozen orange juice concentrate,    thawed and undiluted1 tablespoon lemon juice1/4 to 1/2 teaspoon lemon pepper seasoningCombine all ingredients; cover and ch
(by user)

Easy blender hollandaise sauce

Easy Blender Hollandaise Sauce1/2 pound butter4 egg yolksDash white pepper or 2 to 3 drops Tabasco� sauce1 tablespoon lemon juice1 tablespoon waterMelt butter until bubbling. Remove from heat. Place egg yolks, lemon juice, water and seasoning in blender; blend at h
(by user)

Easy dilled hollandaise sauce

Easy Dilled Hollandaise SauceUse as a dip for artichokes.1/3 cup butter or margarine1 (0.9 ounce) envelope Hollandaise sauce mix1 cup milk1 tablespoon chopped fresh dill*1/2 teaspoon grated lemon rind1 tablespoon lemon juiceMelt butter in a small saucepa
(by user)

Foolproof hollandaise sauce

Foolproof Hollandaise Sauce3/4 cup waterSalt, red pepper and paprika, to taste2 tablespoons fresh lemon juice1 tablespoon cornstarch2 egg yolks, beaten3 tablespoons butter, dividedPour water in top of double boiler. Heat water and add salt, red pepper, paprika
(by user)

Garlic sauce

Garlic SauceServe sauce over fish, meat or vegetables.5 cloves garlic1/4 cup water1/2 teaspoon salt2 slices white bread, trimmed1/3 cup slivered almonds2 tablespoons white vinegar1/2 cup olive oilPosition knife blade in food processor bowl; add garli
(by user)

Herbed lemon butter

Herbed Lemon Butter1/4 cup butter or margarineGrated peel and juice of 1/2 lemon1 tablespoon chopped parsley1/4 teaspoon oregano or basil leaves, crushedCooked vegetablesIn small saucepan, melt butter. Add lemon peel, juice, parsley and oregano; heat. Serve over co
(by user)

Baby Salmon Stuffed with Caviar I (Red Wine Sauce)

(by user)

Chili Sauce

(by user)

Marchand De Vin

(by user)

Medallions Of Veal with Sauces I (Nantua Sauce)

(by user)

Medallions Of Veal with Sauces Iii (Stuffing)

(by user)

Oyster Sauce

(by user)

Pheasant with Champagne Cabbage Iv (Sauce)

(by user)

Almond Red Sauce

(by user)
 Advertisements

 

 

         
        
Pages :  1 2 3 4 5 6 7 8 9 10 Next >>