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Sauce Recipes


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2 Reviews
Marinara Sauce
Marinara Sauce Recipe is a mainstay of Italian cuisine going well with many dishes and is easy to prepare using stewed tomatoes, tomato paste, parsley, garlic, oregano, salt and pepper, olive oil, onion and white wine.
321
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1 Reviews
Cilantro Lime Mayonnaise Sauce
Cilantro Lime Mayonnaise Sauce Recipe sauce goes well with just about anything Tex-Mex, Mexican, or use for a difference with anything that a hint of mayonnaise will complement.
349
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1 Reviews
Crab Cake Sauce
Crab Cake Sauce Recipe makes a delicious sauce using olive oil, roasted red peppers, basil, mayonnaise, lemon and garlic which goes great with crab cakes.
369
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1 Reviews
Creole Seasoning
Creole Seasoning Recipe brings the taste of New Orleans to your food with creole seasoning made with paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano and thyme.
375
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1 Reviews
Mushroom Caraway Sauce
Mushroom Caraway Sauce Recipe creates a delicious sauce for vegetables, meat or pasta using cream of mushroom soup, lemon-lime carbonated beverage, heavy cream, caraway seed, onion salt, black pepper and wine vinegar.
312
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1 Reviews
Roux
Roux Recipe uses vegetable oil and all-purpose flour to make this roux recipe which is one of the key ingredients in many Cajun and Creole dishes as well as a thickener in many soups and chowder recipes.
433
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1 Reviews
Copycat Emeril's ESSENCE Creole Seasoning
Copycat Emeril's ESSENCE Creole Seasoning Recipe uses paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano and thyme to create a delicious creole spice combination.
434
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1 Reviews
Harissa
Harissa Recipe, straight out of the Middle East, adds a robust and unique taste to meat and fish dishes using red chili peppers, garlic, salt, olive oil, coriander, caraway seed and cumin.
441
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1 Reviews
Mock Creme Fraiche
Mock Creme Fraiche Sauce Recipe processes Neufchatel cheese and low-fat yogurt in a processor before placing inot a container and placing in a warm place for two hours to create a delicious mock creme fraiche.
251
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1 Reviews
Herbs de Provence 2
Herbs de Provence from the Provence region of France has many variations concerning what herbs are used. This is a good blend and consists of thyme, chervil, rosemary, savory, tarragon, oregano, mint and bay leaves.
448
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ABOUT SAUCES

One thinks of sauces in connection with French cookery especially, for it is the French who have perfected the sauce and from whose language we derive the word. Sauce is the delightful finishing touch that distinguishes just an average cook from a master.

Master White Sauce

Thin White Sauce: 1 tablespoon butter or fat, 1 tablespoon flour, 1/4 teaspoon salt, 1 cup milk, cream, or stock.

Medium White Sauce: 2 tablespoons butter or fat, 2 tablespoons flour, 1/4 teaspoon salt, 1 cup milk, cream, or stock.

Thick White Sauce: 3 tablespoons butter or fat, 3 to 4 tablespoons flour, 1/4 teaspoon or more salt, 1 cup milk, cream, or stock.

White Sauce Uses

Thin Sauce: Use as base for cream soups and other sauces.

Medium Sauce: Use for creamed and scalloped dishes, and gravies.

Thick Sauce: Use for croquettes and souffles.

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