Favourite sauce recipes

Discussion in 'Recipes and Cooking' started by Melody Mc., Dec 3, 2022.

  1. Melody Mc.

    Melody Mc. Young Pine

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    We are big sauce people. It is one of most used sections in my recipe box. I'm always eager to find new ones, or new spins on a recipe.

    What are your favourites?

    Tonight is a Brandy Mustard Mushroom sauce. We are having it on schnitzel, but also really like it on chicken cordon bleu.

    Saute:
    2 cup chopped mushrooms
    1/2 cup chopped shallots/onion

    Once cooked, add 1/2 c brandy, 1/2 c chicken or veggie stock, 2 Tbsp dijon mustard, and 1 tsp thyme. Stir together and simmer gently for 3 minutes.

    Add 1/2 c heavy cream ( I've used sour cream when I have not had heavy cream). Simmer on low ( do not boil) until slightly thickened. Add 2 Tbsp chives.


    I make it in the morning usually and let the flavours do their thing in the fridge before reheating to serve. It reheats well.

    I would love to know other's favourite sauces.
     
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  3. Tetters

    Tetters In Flower

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    I'm afraid the majority of the sauces I make are pot luck ones. Most are tomato based and include garlic and any kind of vegetable that happens to need using up. Sometimes I surprise myself and come up with an amazing flavoured sauce, but would never remember how to make it again :shrug: We had a glut of carrots and celery last week and those mixed with onions were the base for a lovely result.
     
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  4. Logan

    Logan Hardy Maple

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  5. Tetters

    Tetters In Flower

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    Aha Logan, up there where you live I think you make gravy, and that is a sauce worth having! :like:
     
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  6. Melody Mc.

    Melody Mc. Young Pine

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    Apricot Plum sauce made today for tomorrow.

    Apricot jam, garlic, diced onion, ginger, vinegar, olive oil, chili flakes, brown sugar and water. A favourite for dipping chicken. :)
     
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  7. Logan

    Logan Hardy Maple

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    I haven't thought about it as a sauce but i suppose it is.:)
     
  8. Daniel W

    Daniel W Young Pine

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    Those sound good @Melody Mc. !

    I make tomato sauce, using the reduced sauce tomatoes that I freeze. Those have been cooked down to 1/2 of their original volume, portioned in 1 cup amounts into ziplock bags, and frozen.

    To make pasta sauce, I thaw a bag, add 1/2 tsp salt, 1 tsp garlic powder, 1 tsp Italian herb. That's all.

    My other favorite is sort of a Thai peanut sauce. It's not measured exactly but there are online recipes. I mix about 1/2 cup peanut butter with about 2 tablespoons of soy sauce, a smashed clove of garlic, maybe 1/2 teaspoon of sesame oil, a tablespoon of Sambal Oelek or Sriracha. I heat in sauce pan just to dissolve it all. I add some coconut milk just to make it a nice consistency.

    Here is a link to similar, with helpful comments. I don't add the sugar. They don't heat theirs and I sometimes don't either. I use a lot more hot sauce than they do.They use water instead of coconut milk. I think the coconut milk gives a richer flavor but it's good either way.

    https://www.allrecipes.com/recipe/20351/best-peanut-sauce/

    This is good just on pasta with a topping of cilantro, or chopped scallions, or chopped peanuts.
     
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  9. Melody Mc.

    Melody Mc. Young Pine

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    Thank you Daniel. I've heard of Thai sauces, but never tried it. I wouldn't have thought of putting it on pasta.
     
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