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Sevilla Sauce

This is a rich orange sauce that is excellent with boned poached chicken breasts, duck or Rock Cornish game hens. It also makes a lovely Christmas gift, spooned into a decorative jar.1/3 cup julienne of orange rind
1 1/4 cups white wine
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1 tablespoon brown sugar
1/2 cup granulated sugar
1 tablespoon vinegar
1 cup fresh orange juice
2 tablespoons fresh lemon juice
Grated rind of 1 orange
1/4 cup Grand Marnier
2 tablespoons currant jelly
2 teaspoons cornstarchRemove rind (not the peel) from an orange with a potato peeler. Cut into very thin julienne slivers with a sharp knife. Combine 1 cup of the wine, ginger, allspice, nutmeg and brown sugar in a saucepan. Simmer the orange rind in this liquid for 20 minutes, uncovered. Drain and set orange rind aside. Caramelize the granulated sugar and vinegar in a heavy saucepan over medium heat. Add 3/4 cup of the orange juice, lemon juice, orange rind, Grand Marnier and remaining wine. Stir and cook for 5 minutes. Add jelly. Dissolve cornstarch in remaining 1/4 cup orange juice and add to sauce, stirring until thickened. Add the julienne of orange rind.

Ketchup
Ketchup2 1/2 cups1 (12 ounce) can tomato paste1/2 cup vinegar1/2 cup water1/2 teaspoon salt1 teaspoon oregano1/8 teaspoon cumin1/8 teaspoon nutmeg1/8 teaspoon pepper1/2 teaspoon mustardCombine ingredients and store in refrigerator. (Upload by user)

Chili mayonnaise
Chili MayonnaiseYields 1 cup.1 cup good quality mayonnaise2 teaspoons chili paste (ingredients and directions below)Stir together all ingredients well and store in a covered container in refrigerator up to 2 weeks.(Can be served with beef, chicken or use as a spread for t (Upload by user)

Tartar sauce
Tartar Sauce1/4 cup mayonnaise3 tablespoons minced sweet pickle2 teaspoons instant minced onion1 tablespoon lemon juice1/4 teaspoon dry mustard1/4 teaspoon celery salt1 teaspoon capers, minced (optional)Combine all ingredients and mix well. Refrigerate for (Upload by user)

Tomato catsup
Tomato Catsup4 pounds tomatoes1 large onion, chopped1 teaspoon ground cloves1 teaspoon salt1 teaspoon allspice1 cup vinegarPeel tomatoes, then drop 2 or 3 tomatoes at a time into boiling water. Leave them in the water for a minute, or until the skins begin to s (Upload by user)

Habanero-cilantro-lime mayonnaise
Habanero Cilantro Lime Mayonnaise1 cup good mayonnaise 1/4 cup lime juice 8 sprigs cilantro 1 teaspoon ground habanero (or more)Blend all ingredients in a blender. (Upload by user)

Tomato topper
Tomato TopperThis is a very sweet Southern condiment. It makes a delicious topping for roast beef, black eyed peas or butter beans.1 (16 ounce) can whole tomatoes1 small onion, chopped1 hot or bell pepper, chopped1 cup granulated sugar (or less)1/4 teaspoon saltbr (Upload by user)

Champagne mustard
Champagne Mustard2 cups champagne1 cup chopped onion2 cloves garlic, minced4 ounces dry mustard2 tablespoons honey1 tablespoon vegetable oil2 teaspoons saltFew drops hot pepper sauceCombine wine, onion and garlic in small saucepan; heat to boiling, turn (Upload by user)

Catsup
Catsup1 gallon tomato juice3 to 4 cups vinegar3 cups granulated sugar2 tablespoons salt1 teaspoon black pepper1/4 teaspoon red cayenne pepper (optional)1 teaspoon cloves4 teaspoons cinnamonPlace in large heavy kettle. Tie cloves and cinnamon in a cloth (Upload by user)

Bloody mary sauce
Bloody Mary Sauce3/4 cup catsup1 tablespoon prepared horseradishJuice of 1 lime1 teaspoon Worcestershire sauce2 dashes Tabasco sauce Mix all ingredients together, then store in refrigerator.Makes 1 cup. (Upload by user)

No-cholesterol mayonnaise
No Cholesterol Mayonnaise1/3 cup Egg Beaters or similar egg    substitute (at room temperature)3/4 teaspoon salt (optional)1/2 teaspoon dry mustard1/4 teaspoon paprika1/8 teaspoon cayenne2 tablespoons lemon juice1 cup olive oil, vegetable oil, o (Upload by user)
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Dresden sauce
Dresden SauceServe this creamy horseradish sauce with roast beef, fondue, fish, corned beef or any sliced meat for sandwiches or wraps.1 cup sour cream1 teaspoon Dijon mustard1 1/2 teaspoons horseradishSalt, to tasteMix ingredients until well blended. Cover and (Upload by user)
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Cherry sauce for ham
Cherry Sauce for Ham1 (10 ounce) bottle maraschino cherries (reserve juice)Slivered almonds1/2 cup wine vinegar2 teaspoons pickling spice, tied in cheeseclot cup brown sugar2 tablespoons cornstarch2 tablespoons butter1 to 2 teaspoons juice from prepared hors (Upload by user)
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Chipotle mayonnaise
Chipotle Mayonnaise1/2 cup mayonnaise1 teaspoon minced canned chipotle pepper, or to taste1 teaspoon adobo sauce from chipotle canCombine all ingredients and mix well.Makes 1/2 cup. (Upload by user)
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Adobo
Adobo4 large ancho chiles1/8 teaspoon cumin seed1/8 teaspoon Mexican oregano1/8 teaspoon thyme1 tablespoon salt2 cloves garlic, peeled1/2 cup mild white vinegarToast the chiles lightly, turning them from time to time so they do not burn. Slit them open and (Upload by user)
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Cilantro pesto
Cilantro PestoUse this as you would traditional pesto � with pasta or on grilled chicken or fish.1 1/2 cups firmly packed fresh cilantro1/2 cup firmly packed fresh parsley1/2 cup grated Parmesan cheese1/2 cup vegetable oil1/4 teaspoon salt3 cloves garlic1/4 (Upload by user)
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Crema
CremaCrema is the traditional garnish for many Mexican foods. In the United States, sour cream is often used as a substitute. Prepare Crema 24 hours in advance. It can either be spooned over or  piped onto the top of soups and other dishes in various designs, such as cacti, zigzags, (Upload by user)
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