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Sauce Recipes

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1 Reviews
Beef Jerky Marinade
Beef Jerky Marinade Recipe gives beef jerky a great taste by marinating the beef in a marinade of liquid smoke, soy sauce, hot sauce and Worcestershire sauce.
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1 Reviews
Tomato Salsa
This simple salsa goes well with just about any Mexican inspired dish and especially good with tacos.
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1 Reviews
Smoked Jalapeno Aioli
This recipe goes well with Mexican dishes. The smoky flavor is light but distinct.
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1 Reviews
Texas Barbecue Sauce
This sauce is good for anything you want to barbecue, but any barbecue sauce that contains sugar will carmelize if cooked more than a few minutes, particularly if used when grilling.
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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.
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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.
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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.
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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.
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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.
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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.
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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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