All recipes » Sauces » North american
Cranberry Sauce (low sugar, if desired) by KarenFresh cranberry sauce at its best. I use orange juice so that I don't need to add so much sugar. Love it! |
1 vote
1998 views
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Taco Sauce #2 by myra byankaThis is inexpensive to make, stays in the fridge for weeks, and is a nice, basic sauce to drizzle on tacos or over tortilla dishes for decoration, i.e., it is not a cooking sauce. It's very mild, so kids might like it. |
1 vote
3754 views
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Mustard cheese sauce by Daniel BrockA mustard cheese sauce, can be a suttle or strong mustard taste depending on the amount of your dry mustard. One of my favorites. I prefer a strong mustard. A derivative of bechamel |
2 votes
6540 views
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mixsecan sauce by CHEF ASHRAF ABD ALEEM ELKHARBOTLYmixsecan sauce |
1 vote
3356 views
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Walnut Balsamic Vinaigrette by Hungry In The Rockies
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1 vote
3000 views
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Quick & Easy Fresh Cranberry Relish by Salad FoodieAn 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. |
1 vote
2551 views
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Balsamic Mayonnaise by SmokinhotchefThis is mayonnaise set on it's ear. I came up with it one day while making my traditional homemade mayo. I searched my pantry, and to my dismay, I had run out of white, red, cider, distilled and seasoned rice vinegar. Alas, I came to my balsamic vinegar. I took a gander and gave it the old college try. I was extremely pleased… |
1 vote
4097 views
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Vinegar Gravy by Chef RoachThis is a recipe for the vinegar gravy my Mom used to make in the 50's and 60's. I've been looking for months for the recipe and all this time it was in our family cook book. Wow! Does it ever bring back memories. |
1 vote
3802 views
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Ron's Afterburner Mexican Hot Sauce by Ronald R. FlindersThis is my version of Pico Pica, available on the west- coast but very limited in the mid-west. Goes great on just about you want to add a little zip to, especially Mexican foods. |
1 vote
3583 views
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Country Gravy by DCMH
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1 vote
1458 views
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Remoulade Sauce by Ryan Fillhardt
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4 votes
10011 views
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Habanero Mustard Sauce by Dean GrasonA fiery glaze for your fowl that Scoville would be proud of. The Scoville scale is the measurement standard for hot peppers. Habaneros for example score between 100,000-350,000, Cayenne score between 30,000-50,000 and jalapenos score between 2,500 and 8,000. |
3 votes
16328 views
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Diable Sauce by Daniel Brocka little spicy but i love it |
1 vote
4302 views
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Morel Mushroom Pan Sauce by pescadorThe base for the sauce can be prepared two days ahead; the pan juices from the Roasted Double Rack of Pork are added to it before serving. |
2 votes
5523 views
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