Sauces

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The Science Behind the Perfect Cheese Sauce
Sauces | Basics
Roux, Bechamel, & Cheese Sauce
French Mayonnaise Sauce      Mayo
Colombian Fast Food Sauces    Fast Food Sauces
Yum Yum Sauce
Chinese Brown Sauce, Base Sauce, Mother Sauce
Chinese Stir Fry Sauce
13 Chinese Sauces
Asian Sauce
Thai-Style Sweet Chili Sauce
Peanut Dipping Sauce

In-And-Out Burger Secret Sauce
Arby's Horsey Sauce
Pesto
Creme Fraiche
Aioli
Tzatziki
Peanut Sauce
Nacho
Hollandaise    1-Minute Hollandaise
Ranch Dressing
Pizza Sauce
Peach Sweet and Sour
BBQ Sauce
Remoulade Sauce     Remoulade Recipe
French Butter Sauce
Basic Sauces
Béchamel Sauce
Wasabi Dipping Sauce
Lebanese Garlic Sauce
Tahini


Sauces
Basic White Sauce
Whisk 2T butter and 2 T Flour. Gradually add 1 C milk. Heat over med heat till thick stirring
constantly.

Cheddar Cheese Sauce3 T butter, 3 T flour, 1/2 t salt,
1/8 t ground black or white pepper
1 1/2 C milk
1 grated sharp Cheddar or smoky flavor Cheddar cheese
Melt butter; remove from heat. Stir in flour and seasonings. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth. Cook for 5 minutes longer; add cheese. Stir until smooth and well blended. Serve with pasta or vegetables.
(I like to add some mustard/garlic. And if using a lighter cheese I add a dash of nutmeg. Velveeta or Pepper Jack for Nachos)

Morney
1 C White Sauce gradually stirred into 2 egg yolks. Add 1 T Parmesan Cheese, 1 t butter and pinch of nutmeg.

Bearnaise
Heat and reduce to 2 T: 1/4 C white vinegar, 1/4 C dry white wine, 1T Shallot, 1/2 t Tarragon, S/P.
Strain. Place bowl over hot water. Whisk 3 yolks in Vinegar reduction and thicken over bowl of bowling water.

Hollandaise - Easy Blender
Blend 3 yolks, S/P, 1 T Lemon Juice. Gradually add 1 C melted butter.

Bar-B-Que Sauce
1/2 C ketchup, 2T brown sugar, 2 T Worcestershire sauce, 1 T cider vinegar, 1 dash hot pepper sauce, 1 t garlic powder, 1/4 t mustard powder, 1/4 t salt, a bit of "Smoke".
In a small saucepan over medium heat, stir together the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder, mustard powder, and salt. Bring to a simmer.

Marinara
2 (14.5 ounce) cans stewed tomatoes, 1 (6 ounce) can tomato paste, 4 T chopped fresh parsley,
1 clove garlic minced, 1 t dried oregano, 1 t salt, 1/4 t black pepper 6 T olive oil, 1/3 C diced onion, 1/2 C white wine
In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine. Simmer for 30 minutes, stirring occasionally.

Alfredo
1/4 C butter, 1 C heavy cream, 1 clove garlic crushed, 1 1/2 C Parmesan cheese, 1/4 C parsley
Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.
(I like a thinner sauce with stock and half&half. A bit of lemon. Dash of nutmeg)

Pesto Del Sol
1 C packed fresh spinach, 1 C packed fresh basil, 3/4 C pine nuts, 1/2 C walnuts, 24 small black olives, 4 cloves garlic, 1 C Parmesan, 1/2 C Romano, 1 C olive oil, dash black pepper
In a food processor, blend spinach, basil, pine nuts, walnuts, olives and garlic. Blend in Parmesan cheese and Romano cheese. Gradually add oil, processing until smooth; season with pepper. Serve at room temperature. (Can be frozen)

Rosemary Butter Sauce
Saute: 1/4 C butter, 3 T Shallots for 3 min.
Add and reduce for 10 min to half: 1/2 C dry white wine, 1 t lemon, 1/2 C heavy cream, 1/2 C chicken broth. Add: 2 t fresh Rosemary. Salt (good over garlic mashed potatoes)

Mushrooms in White Wine
Cook 5 min: 1/4 C peanut oil, 1/3 C onions, 1 garlic
Add: 1 # mushrooms, 1/2 C water, 1/4 C dry white wine, 1 chicken bullion, 1/4 t dry basil S/P
Simmer 10 min. Add: 1 T cornstarch, 1/4 C Water. Heat till thick

Enchilada Sauce
Oven 400 for 4 min. Roast 6 dried anco chilis. Remove stem, pulp. Soak 1 hour in water barely covered.
Blend: chilies, 6 oz tomato paste, 1/4 C oil, 2 garlics, 1 1/2t salt, 1 t oregano, 1/4 t cumin, 3 C beef broth. Simmer 10 min.

Pumpkin Chipotle Sauce
1T unsalted butter, 3 T minced sweet onion, 1 clove garlic minced, 1 C chicken broth, 1 C pumpkin puree 2 chipotle peppers in adobo sauce chopped, 1/3 C low-fat milk, 1 T ground sage,
3/4 t salt, 1/4 t ground coriander, 1 pinch ground cinnamon, 1 pinch ground nutmeg
Melt butter in a saucepan over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 3 minutes. Whisk in the chicken broth, and bring to a boil; whisk in the pumpkin puree, chipotle peppers and their sauce, milk, sage, salt, coriander, cinnamon, and nutmeg. Allow sauce to come to a simmer, then lower heat to hold at a simmer until serving time.

Raspberry Chipotle Sauce
Saute 2 Chipolte peppers in olive oil for 5 min.
Add: 2 garlic cloves, 4 t adobo Sauce. Add and simmer 3 min: 12 oz raspberries (or plums)
Stir in: 1/2 C Vinegar, 1/2 t salt, 1/4 C Brown Sugar, 1/2 C Sugar.
Simmer till reduced by half.

Remoulade Sauce
3/4 C mayonnaise, 1 1/2 T dill pickle relish, 1 t finely chopped capers, 1 T lemon juice,
1 T spicy brown mustard, 2 t chopped fresh parsley, 1/4 t dried leaf tarragon, dash hot sauce, salt
Combine the mayonnaise, relish, chopped capers, lemon juice, mustard, parsley, and tarragon. Taste and add hot sauce and salt, as needed.Cover and refrigerate until serving time.

Cucumber Sauce
1 C sour cream, 1 C mayonnaise, 2 T tarragon vinegar*, 1/8 t black pepper, 1/4 t paprika, 1/2 t sal, t1 1/2 t lemon juice, 1 C finely chopped cucumber,
**Preparation:*To substitute for tarragon vinegar, use 1/8 teaspoon dried tarragon (or about 1/2 teaspoon fresh chopped) and 2 tablespoons white or white wine vinegar.

Shrimp Cocktail Sauce
3/4 C catsup, 1 1/2 T lemon juice, 1 T Worcestershire sauce, 2 T horseradish, 1/4 t salt, 1 t onion (minced)

Dipping Sauce
Honey Mustard Dipping Sauce
1/2 C mayonnaise, 2 T mustard, 1T Dijon mustard, 2 T honey, 1/2 T lemon juice
Mix the mayonnaise, yellow mustard, Dijon mustard, honey, and lemon juice together in a bowl. Cover and chill in refrigerator overnight.

Balsamic Dijon Dipping Sauce
1/4 C balsamic vinegar, 1 t white sugar, 1 t water, 2 T Dijon mustard, S/P
Combine balsamic vinegar, sugar, water, mustard, and salt and pepper to taste.

Blooming Onion Dipping Sauce
1/2 C sour cream, 2 T ketchup, 1/2 t seasoned salt, 1/8 t crushed red pepper flakes, 1 1/2 finely grated raw horseradish, 1/4 t paprika

Sesame Dipping Sauce1 T olive oil, 1 T minced garlic, 1/2 t red pepper flakes, 2T minced fresh ginger root, 3 C soy sauce, 3 C honey, 1C orange juice, 1 T sesame oil, 1/2 lime juiced, 1 T sesame seeds
Heat the olive oil in a large skillet over medium heat; cook and stir the garlic and red pepper flakes in the hot oil until fragrant, 2 to 3 minutes. Add the ginger, soy sauce, honey, orange juice, sesame oil, lime juice, and sesame seeds; stir. Cook until heated, 2 to 3 minutes more.

Southwest Dipping Sauce
1/2 C mayonnaise, 2 t ketchup, 2 T cream-style horseradish sauce, 1/4 t paprika, 1/4 t salt,
1/8 t dried oregano, 1 pinch ground black pepper, 1 pinch cayenne pepper

Creamy Dill
1/2 C sour cream, 1/4 C mayonnaise, 2 T chopped fresh dill, 1 t lemon juice
salt and pepper to taste (mint and/or cucumber works well added)
Mix and chill 2 hours.

Guacamole
3 avocados mashed, 1 lime juiced, 1 t salt, 1/2 C diced onion, 3 T chopped fresh cilantro, 2 roma (plum) tomatoes diced, 1 t minced garlic, 1 pinch ground cayenne pepper (optional)
Mix and chill.

Aioli
4 cloves garlic minced, 2 egg yolks, 1 C extra virgin olive oil, 2 t lemon juice, S/P
In a medium bowl, beat eggs well with a wire whisk. Stir in garlic. Gradually add oil in a thin stream, beating constantly until light and creamy. Season with salt and pepper. Stir in lemon juice. Refrigerate. (can use blender. Add oil gradually)

MayoAbove recipe without garlic. All sorts of flavors and spices can be added.

Pasta Sauces
Puttanesca
1/4 C olive oil, 5 cloves garlic chopped, 1/4 onion, chopped, 1 t crushed red pepper
6 sun-dried tomatoes, softened and chopped
1 T capers, 1 pinch dried oregano, 2 ripe tomatoes diced
12 kalamata olives, pitted and quartered
In a small saucepan, saute garlic, onions and red pepper. Stir in sun dried tomatoes, capers and oregano. Add fresh ripe tomatoes and kalamata olives. Cook covered for about 5 minutes.

Rose Sauce2 whole artichokes
4 roma (plum) tomatoes, seeded and chopped
6 large round tomatoes, seeded and chopped
8 oz can tomato sauce, 4 oz tomato paste
1 clove garlic minced, 1/2 Cchopped sun-dried tomatoes
3 T Italian seasoning, 1 t dried oregano, 1 t dried marjoram, 2 t salt

1 teaspoon liquid smoke flavoring (optional)
1/4 cup chopped sun-dried tomatoes (optional)

4 C heavy cream at room temperature, 1/4 C sweet white wine, 1/4 C grated Parmesan cheese
Cut all the leaves away from the artichokes to expose the hearts.
Trim the artichoke stems, and scoop out the fibrous center with a grapefruit spoon or small paring knife.
Mince 1 artichoke heart, and coarsely chop the second. Set the artichoke hearts aside.
Place the roma tomatoes, round tomatoes, and tomato sauce into a blender; pulse several times to mix, then blend the mixture until pureed, about 30 seconds.
Pour the tomato mixture into a large saucepan, and stir in the tomato paste and garlic until smooth.
Heat over medium heat, and stir in the artichoke hearts, 1/2 cup of sun-dried tomatoes, Italian seasoning, oregano, marjoram, and salt.
Bring the sauce to a boil, reduce heat to medium-low, and simmer for 30 minutes, stirring occasionally.
Pour about 1/2 cup of the simmering sauce into a small bowl, mix in the liquid smoke and 1/4 cup of sun-dried tomatoes. Stir this mixture back into the saucepan.
Pour the heavy cream, sweet white wine, and Parmesan cheese into the sauce and stir to combine. Bring the sauce back to a simmer, and cook until the cheese has melted, about 10 minutes. The sauce should be a pink color with red patches from the sun-dried tomatoes.

Marinara Sauce
2 T oil, 1 C chopped onion, 2 cloves garlic minced, 2 stalks celery chopped
1 1/2 (28 oz) cans crushed tomatoes, 1 (6 oz) can tomato paste, 2 t dried parsley, 1 t basil,
1 t oregano, salt and pepper to taste
Heat oil in large skillet over medium heat. Stir in onion, garlic and celery and cook until soft. Pour in tomatoes and tomato paste, stir, reduce heat and simmer 5 minutes. Stir in parsley, basil, oregano, salt and pepper; simmer 15 minutes, uncovered.

Pizza Sauce
2 T olive oil, 2 cloves garlic chopped, 1 (6 oz) can tomato paste, 2 t sugar, 1/4 t dried oregano, 1/4 t basil, 2/3 C water, 2 T Parmesan cheese, 2 T red wine, S/P
Saute garlic in oil until golden. Add tomato paste, sugar, oregano, basil, water, cheese and wine. Season with salt and pepper and simmer 10 minutes over medium-low heat.

Vodka Sauce
1 C vodka, 1 t crushed red pepper flakes, 2 T olive oil, 3/4 pound prosciutto chopped
1 large clove garlic minced, 2 T chopped fresh parsley, 2 T chopped fresh basil, S/P ,
1 (28 oz) can roma tomatoes with juice, 2 (8 oz) cans tomato sauce, 1 C heavy cream
Combine vodka and red pepper flakes. Set aside for 1 hour.
Heat olive oil in a large skillet over medium heat. Saute prosciutto, garlic, parsley, basil, salt and pepper until prosciutto is evenly brown. Pour in vodka mixture, and simmer 10 minutes. Crush tomatoes, and stir in with 2 cans of tomato sauce, and 1 (8 ounce) can water. Simmer 15 minutes. Stir in 1 cup heavy cream, and cook 2 minutes.

Lobster Mornay
1/4 C butter, 1 C sliced fresh mushrooms, 1 pound lobster meat, diced
1/4 C flour, 1 C chicken broth, 1 C heavy cream, 1/2 t pepper, 1/2 C Parmesan cheese
Melt the butter in a medium saucepan over medium heat. Slowly cook and stir mushrooms in the butter until tender. Mix in lobster meat. Cook until opaque.
Remove mushrooms and lobster from saucepan and set aside. Reduce heat to low. Place flour in pan. Cook and stir approximately 2 minutes, then stir in chicken broth, heavy cream and pepper. Simmer 5 to 10 minutes, or until thickened. Stir mushrooms, lobster and Parmesan cheese into the sauce mixture. Continue cooking 5 minutes.

The History of Sauces
http://whatscookingamerica.net/History/SauceHistory.htm