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Sauce Recipes


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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.
153
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1 Reviews
Smoked Jalapeno Aioli
This recipe goes well with Mexican dishes. The smoky flavor is light but distinct.
158
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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.
241
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1 Reviews
Mock Creme Fraiche
This sauce goes great with most main dishes but especially well with beef dishes.
251
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1 Reviews
Mushroom Caraway Sauce
Simple, tasty and very good sauce which goes well with just about anything, especially if you like mushrooms.
312
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1 Reviews
Marinara Sauce
Marinara sauce goes well with many Italian dishes. This is easy and tasty.
321
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1 Reviews
Cilantro Lime Mayonnaise Sauce
This sauce goes well with just about anything Tex-Mex, Mexican, or use for a difference with anything that a hint of mayonnaise will compliment.
349
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1 Reviews
Crab Cake Sauce
Nice sauce that goes well with seafood, but especially good with crab cakes.
369
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1 Reviews
Creole Seasoning
A home made Creole Seasoning that is as good or better than store bought.
375
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1 Reviews
Devil's Steak Sauce
This is a good recipe if you find yourself out of your regular steak sauce.
387
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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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