Find fermented soy beans in Asian supermarkets or online to make this sauce, then enjoy it in stir‑fries with steamed fish, meat, seafood or tofu
Enhance a bread sauce by adding creamy, crispy onion. It’s an ideal sauce for a Christmas table or to serve with your Sunday baked dish.
Big Daddy says, "This is Carolina style barbecue sauce." This means that it is vinegar and mustard based, as opposed to the ketchup and molasses based sauces of the mid and southwest. The combination of sweet and tangy flavors brings out the absolute best in grilled or smoked pork or chicken.
This green onion-Parmesan cheese version of the classic Mornay sauce is a great sauce to use with chicken or vegetables. It's perfect over chicken cordon bleu!
This recipe comes from Chuck Taggart's Gumbo Pages. Time of cooking will vary depending on the rate at which you reduce the sauce. It is best to do it slowly. Originally posted here by Mean Chef. Taggart's recipe for sauce espagnole is posted here as well--#69668.
This is a thin sauce so it's almost best drizzled over fruit and eaten with a spoon, fork or toothpick (my kids' favorite!) Or you can dip meat or bread into it. My kids enjoy this!
Got this from a co-worker over 10 years ago, and haven't quit making it since! A little bit sweet, but a touch of zip form the chili powder and vinegar. It's easy to expand the recipe to serve a crowd, too.
A very quick and easy, yet elegant dipping oil that goes great with crusty bread and salad, or pour over plain pasta for a flavorful dish.
A copycat of the famous Sweet Baby Ray's Barbecue Sauce. In my experience there is little to no need for the cornstarch slurry, but it's there as an optional step in case you want your sauce thick. Personally I just use a little of the slurry because the 10-15 minutes simmering time would already reduce the sauce and it would continue to thicken while cooling.
This is a very nice sauce for grilled or pan fried fish. Just something a bit different. Adds a touch of class to the dish.
This sauce is very nice for dipping thinly sliced strips of steak, and it can also be used as a base for a shrimp cocktail.
This can be used over meat, fish or chicken but I absolutely LOVE to drizzle a little over white rice. It's great over salad too.
A nice twist on a classic salad.
I got this recipe from a mother's blog I follow and tried it this year... AMAZING. I didn't have OJ concentrate, so squeezed a fresh orange into the mixture and it was still great.
Very zippy and flavorful. This is what I ended up with when I had a recipe in a Polish cookbook with choices of ingredients but no amounts. Turned out pretty good if I do say so myself. Use to garnish fish, pate or other cold meats. **A variation that I didn't try is to add 2 ground or finely chopped hard boiled eggs.**
This was originally invented by one Henry Bain, a waiter at the Pendennis Club in Kentucky, in the late 1800s. It can be used at the table to enhance the flavor of pork roast or any other meat for that matter. This version of the recipe has been updated to utilize modern ingredients.
This goes great with Salmon Potato Patties #125957 or any other fish. * Remember...you are just using spoonfuls at a time...when you look at the nutritional facts.
Make and share this Cranberry Marinade recipe from Food.com.
Copycat of an item at Benihana's.
Another Leggo's recipe, thought this sounded good, it also has variation for Herb or Pepper corn flavour
This recipe makes enough butter to accompany several batches of Caribbean Spiced Mahi Mahi with Habanero-Peach Butter. The butter will keep well refrigerated - just slice off the appropriate amount as you need it. Try it on other dishes; it adds a light spicy and fruity flavor to chicken, pork, and seafood dishes. You can roll any compound butter in plastic wrap and shape it into a tube. After it has been refrigerated, the butter will be hard, and you can then just slice off the amount you need. Better yet, freeze the butter, and it will keep for months. From El Cocodrilo's Cookbook.
One of the best BBQ Sauces I've made to date.
A nice light Asian inspired salad dressing or dipping sauce that goes well on a salad or as accompanining sauce for entrees and apps. You can adjust the heat according to your personal tastes. Start small with the pepper, and work your way up if you are not sure. You can interchange the lemon juice with lime or orange, depending on your taste and what you have on hand. As far as the fish sauce goes, its one of those things that on its own, not so good, but add it to something, and it really brings up the flavor. Enjoy.
A decadent topping for sandwiches made with the best Summer has to offer! It also makes a great pasta "sauce" with torn basil and oregano added in too.