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A1 Sauce


½ cup orange juice

½ cup raisins

¼ cup soy sauce

¼ cup white vinegar

2 tbsp Dijon mustard

1 tbsp bottled grated orange peel

2 tbsp catsup

2 tbsp chili sauce



Bring to a boil for 2 minutes, stirring. Remove from heat. Allow to cool to lukewarm. Put mixture in a blender til it is pureed. Pour in bottle. Cap tightly and refrigerate to use within 90 days.



Alfredo Sauce

4 servings

½ cup(1 stick) butter

¼ cup heavy or whipping cream

1 cup freshly grated parmesan cheese

⅛ tsp freshly grated nutmeg


lots freshly ground black pepper

Put butter and cream in a shallow, oven proof serving bowl and place in a 220 oven while boiling pasta. Drain pasta, remove serving bowl from oven and toss pasta with butter cream mixture until will distributed. Add Parmesan cheese, nutmeg, salt and pepper. Toss again and serve.

NotesRecommended pasta: 3/4# fresh fettuccine.





Anchovy, Lemon and Parsley Sauce

3 servings



¼ cup(1/2 stick) butter

¼ cup best quality olive oil

8 to 10 anchovy fillets, drained and minced

6 large garlic cloves, chopped

¼ cup finely chopped fresh parsley, plus 2 tbsp for garnish

freshly ground black pepper

1 tbsp fresh lemon juice

¼ cup freshly grated parmesan cheeseMelt butter with the oil in a small heavy skillet. Stir in everything except lemon juice and parmesan cheese and cook for 3 minutes. Stir in lemon juice, cook for another 2 minutes, and toss with hot pasta in a serving bowl. Add parmesan cheese, toss again, and garnish with parsley. Serve at once. Extra fresh grated parmesan cheese may be served as an accompaniment if desired.





Cheese Sauce



2 tbsp margarine

1 ½ tbsp flour

1 cup milk

1 cup sharp cheese, shreddedMelt margarine; blend in flour. Stir in milk and simmer until thickened and smooth. Stir in cheese until melted.




Creamy Prosciutto Olive Sauce

4 servings¼ cup(1/2 stick) butter

1 medium onion, finely chopped

2 large garlic cloves, finely chopped

¼ tsp hot red pepper flakes, or to taste

14 Greek Olives(Kalamata), pitted and chopped

6 oz prosciutto, thinly sliced and cut into julienne

1 cup heavy or whipping cream

½ cup finely chopped fresh parsley, plus 2 tbsp for garnish

1 large ripe tomato(1/2#), chopped

2 tbsp freshly grated parmesan cheese

freshly ground pepper


Melt butter in a medium skillet. Add onion, garlic and red pepper flakes and cook until tender, about 4 minutes. Add olives and prosciutto and cook until heated through. Stir in cream, parsley, tomato, cheese and pepper, and cook at a gentle boil until sauce thickens slightly. Serve over hot pasta and garnish with parsley. Pass extra grated cheese and the pepper mill for each person to add to taste.Notes

Recommended Pasta: 1/2# penne.




Daves Wild Wing Sauce


1 cup catsup

1 cup water

⅓ cup chopped onion

1 clove chopped garlic

⅓ cup white vinegar

1 stick butter

1 bottle Louisiana Hot Sauce

¼ cup lemon juice

1 tsp honey

2 tsp brown sugar

1 tsp worcestershire sauce

2 tsp ground cayenne pepper

First add water, vinegar, onion and garlic to sauce pan and heat on medium heat stirring occasionally. After a few minutes turn off and put in blender, blend until onion and garlic are finely chopped. Put back in sauce pan and add butter, tomato, Louisiana Sauce, worcestershire and ground pepper. Heat for about 5 minutes and put back in blender for two minutes. Stop after two minutes and add lemon juice, catsup and honey. Blend for another 30 seconds and put back in sauce pan. Add brown sugar, let simmer for about 20 minutes, stirring occasionally. This sauce can be used for dipping chicken wings or a marinade. What I do is fry the wings in a skillet until they are golden brown and pour sauce over them.






Hollandaise Sauce


1 cup

4 egg yolks, room temperature

½ tsp salt

½ tsp dry mustard

1 tbsp lemon juice

shot tobasco sauce

¼ # butter, melted

Into a blender place the yolks, salt, mustard, lemon juice, and Tabasco. Blend for 3 seconds. Then, while blender is going, pour in the butter, which should be hot. ( the temperature of the butter is the secret: Make it very hot without burning it, and the Hollandaise will thicken immediately).

Serve on poached eggs, vegetables, or meats.

To make Glucage Sauce add some unsweetened whipped cream. Great on vegetables or omelets.





Pecan Tomato Sauce



4 servings

½ cup(1 stick) butter

1 tbsp best quality olive oil

4 large garlic cloves, chopped

⅔ cup chopped pecans

3 medium ripe tomatoes, cut into 1" cubes


freshly ground pepper


Melt the butter with the oil in a large, noncorrosive skillet. Add garlic and pecans and cook until pecans are lightly toasted but not brown, about 2 minutes. Add tomatoes, salt and pepper, and cook until slightly thickened, about 4 minutes. toss with hot pasta in a serving bowl. Serve with or without grated parmesan cheese.Notes

Recommended pasta:3/4# spaghetti.Be careful not to burn the pecans or the sauce will be bitter.






Sauce for Raw Oysters


2 to 3 cups ketchup

4 heaping tsp prepared horseradish

1 tbsp hot sauce

8 oz poupon mustard

3 tbsp lemon juice

2 cups finely chopped parsley

2 tsp salt


Mix ingredients together, stirring after each ingredient is added. This makes about 1 quart. This is a basic red sauce for cooked and raw seafood.




Spice Fruit Butter - Sugar Free



24 servings


3 # apples, pears or peaches

¾ cup apple juice, pear nectar or peach nectar

1 to 2 tsp ground cinnamon

½ tsp ground nutmeg

⅛ tsp ground cloves

⅔ cup Equal spoonful


Peel and core or pit fruit; slice. Combine prepared fruit, fruit juice and spices in large saucepan. Bring to a boil. Cover and simmer 15 minutes or until fruit is very tender. Cool slightly. Puree in batches in blender, food processor or with a food mill. Return to saucepan. Simmer, uncovered, over low heat until desired consistency, stirring frequently. (This will take 10 minutes to 1 1/2 hours.) Remove from heat. Stir in Equal. Transfer to freezer containers or jars, leaving 1/2 inch headspace. Store up to 2 weeks in refrigerator or up to 3 months in freezer.




Uncooked Sun Dried Tomato and Olive Sauce



2 servings


10 large sundried tomatoes in olive oil, drained

2 tbsp sun dried tomato oil or best quality olive oil

12 Greek Olives(Kalamata), pitted and finely chopped

1 large green onion(green part only), finely chopped

lots freshly ground black pepper

¼ cup freshly grated parmesan cheese


Process sun-dried tomatoes and oil in a food processor until the tomatoes become a rough paste.

Toss tomato mixture, olives, green onion, and pepper with hot pasta. Add parmesan cheese and toss again.

Pass extra grated cheese and the pepper mill for each person to add taste.




Western Hot Sauce


½ cup catsup

¼ cup water

¼ cup finely chopped onion

3 tbsp red wine vinegar

2 tbsp cooking oil

2 tsp brown sugar

2 tsp worcestershire sauce

2 tsp whole mustard seed

1 tsp paprika

½ tsp dried oregano, crushed

½ tsp chili powder

¼ tsp salt

⅛ tsp ground cloves

1 bay leaf

1 clove garlic, minced


In saucepan combine all ingredients. Bring mixture to boiling; reduce heat and simmer, uncovered , for 10 minutes, stirring once or twice. Discard bay leaf. Use to baste hamburgers or ribs during last 10 to 15 minutes of barbecuing. Makes about 1 1/2 cups.





White Sauce


4 tbsp. butter or margarine

2 cups milk

dash white pepper

4 tablespoon flour

½ tsp salt


Melt butter in saucepan. blend in flour,salt & pepper. Add milk. Cook quickly, stirring constantly, until mixture thickens and bubbles. Remove from heat when mixture bubbles.




Yogurt Sauce





1 pint yogurt

½ cucumber, peeled, grated, and drained 1 hour.

2 cloves garlic, peeled and crushed

juice of 1/2 lemon

to taste salt and ground white pepper

pinch cayenne pepper


Mix all ingredients together as serve as a sauce or dip.




Zested Raisin Sauce



2 cups


1 ½ cups water, divided

2 tbsp cornstarch

½ cup packed brown sugar

1 tsp dry mustard

½ cup golden or dark raisins

2 tbsp white vinegar

¼ tsp grated lemon zest2

2 tbsp lemon juice

2 tbsp butter


combine 1/2 cup water and cornstarch in a medium saucepan, whisk until cornstarch dissolves completely. Add brown sugar, dry mustard, remaining 1 cup water, raisins, vinegar, lemon zest and lemon juice; mix well.

Bring to a full boil. Continue to boil, stirring constantly, 3 minutes. Remove from heat. Add butter; stir until melted. Serve warm over sliced ham.

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That pecan tomato sauce sounds interesting. Lots of mouth watering ideas. I love my mac & cheese & do a roux & usually have small amounts of garlic/onion also in. Vary the cheese & do lots of mixtures.


I shouldn't have clicked on this thread before I ate!

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Man....these read like some fine sauces. I just make a sauce for a meatloaf I did....ketchup, brown sugar, onion were the staples....but I added fresh garlic, honey, orange juice and brandy.



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Man....these read like some fine sauces. I just make a sauce for a meatloaf I did....ketchup, brown sugar, onion were the staples....but I added fresh garlic, honey, orange juice and brandy.




Sounds great to me. I collect recipes, but seldom follow them 100%. I use them to get ideas , combine them and get an idea for cooking timessmile.png

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  • 2 weeks later...

I like the oyster sauce recipe.. a little more interesting, and I love raw oysters!


Hollandaise gives me flashbacks! laugh.png It was the first thing I ever majorly screwed up cooking in the hotel kitchen I worked in when I was 17. Granted, they didn't teach me how important it was to add the butter slowly while whisking. I thought I was getting fired the way I was yelled at.


My wife and I love Bearnaise which I make from scratch from time to time. Actually, I think she just loves tarragon. On a tangent, tarragon in scrambled eggs with a little cheese is one of our breakfast favorites. It's like breakfast Bearnaise. biggrin.png


Thanks for the ideas, Geee!

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going to try the Western sauce, have a real hard time finding something for grilled meat that isn't sweet, this looks a lot like what my mother used to make that I never paid any attention to at the time.

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