Walnut Balsamic Vinaigrette by Hungry In The Rockies

Quick & Easy Fresh Cranberry Relish by Salad Foodie

An uncooked cranberry relish makes the fruit flavors pop. This version adds pecans to a combination of cranberries and orange. Carbohydrate and calorie count can be reduced significantly by substituting Splenda or other non-nutritive sweetener for the sugar.

Remoulade Sauce by Ryan Fillhardt

Diable Sauce by Daniel Brock

a little spicy but i love it

Japanese White Sauce by Chef Smith

Its served at Japanese restaurants but its totally an American invention...Shrimp Sauce, Yum Yum Sauce, White Sauce...its all the same...

Cranberry Apple Sauce by A.L. Wiebe

Delicious cranberry apple sauce with a twist.

Special Burger Sauce by Chef Smith

Regence sauce by Daniel Brock

Pico de galo by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Pico de galo

Phoebe's Plum Sauce by Salad Foodie

This snappy sauce goes well with poultry, pork, beef, meatloaf and as an eggroll dipping sauce. The spices and hot sauce add just the right punch to this ruby red beauty. Make a batch during the peak plum season and you'll enjoy all winter long. Processed jars make attractive holiday gifts too. Recipe can be doubled but the standing…

Berry Compote by Chef Smith

Chili Oil by Chef Smith

I use this in alot of Asian dishes and it is awesome in the buttermilk mixture for fried chicken!

Chef Windle’s Barbecue Mop-Sauce by Windle Grissett

BBQ sauce should be bold with a little sweet and lots of flavors and kick...like a "sucker punch" you'll never see it coming. "Old timey Texans take their brisket naked. They don't cotton to sloppy, sticky, ketchup-based sauces like they make up north in Kansas City. That's because cattle don't need sweetened ketchup any more than…

Cranberry Orange Sauce by A.L. Wiebe

Another, delicious, variation of cranberry sauce.

Basic Steak Dry Rub by Chef Smith