Sauce recipe thread

[georgekillian]

Have a big new kitchen and a new grill. I'm doing a ton more cooking but I'm deficient when it comes to sauces. What sauces do you guys make? It can be a sauce for beef fish chicken vegetables Hell gravy or spaghetti sauce too. What recipes do you guys have or techniques.

Let's get into homemade barbeque sauces as well. I've always wanted to try a good mustard based bbq sauce any good recipes? Any good store bought sauces and gravys throw those in here too.

 

[bref]

Chimichurri is great on steak. If you have a food processor, blender or mortar and pestle just put a bunch of italian parsley, 5-6 cloves of garlic, about 1/2 a cup of good olive oil, a splash red wine vinegar, lemon juice, salt and pepper in and puree it. You can use it as a marinade or to finish on top.

 

[NHB7]

I went to a buddies house once and he was grilling up steaks. He was definitely a bachelor pad guy so he just used whatever he could find as marinades. He had left over Mexican orange sauce from a burrito the previous night, and a drawer full of soy sauce packets. So that's what he used.

It honestly turned out to be one of the best steaks I've ever tasted. I don't know what ratios he used, but damn it was good.

 

[Horse Style]

Wasn't there a thread here 1-2 months ago about some dude posting his end all-be all sauce recipe that turned out to be some basic tomato sauce

 

[Zax0r]

Tomato sauce + soy sauce = BBQ sauce

 

[Cheese]

1/4c Yellow Mustard
1/4c Oil
1/2c Water
2 Squeezed Lemon Juice
Thyme
Black Pepper and Salt

Soak some Chicken Breast in for a few hrs and then throw on the grill and baste during cooking

 

[Zax0r]

Thousand island + tartare sauce = big Mac sauce

 

[Prime Shane Douglas]

I have an Alfredo type sauce that I make...

1 stick butter, bring to bubble/simmer, add approx. 1 tablespoon flour (to suit) to make a roux. Shift until not lumpy, add one cup chicken broth, sift until smooth and bring to boil, add I cup heavy whipping cream, sift smooth and to boil, add 8 oz. (1 package) of parmesan cheese. Sift smooth and to boil. Add salt, pepper, garlic (fresh or ground) as well as other seasoning to taste (I like fresh basil, oregano and thyme. Italian seasoning is good too). Leave at low simmer.

I like to add grilled steak or chicken to it as well as fresh spinach (or frozen) and tomatoes (chopped fresh, sun dried or a drained can). Serve it over farfalle (bowtie pasta).

 

[Sampsonsimpson]

 

[ehtheist]

1/4c Yellow Mustard
1/4c Oil
1/2c Water
2 Squeezed Lemon Juice
Thyme
Black Pepper and Salt

Soak some Chicken Breast in for a few hrs and then throw on the grill and baste during cooking

Could you be more specific on "yellow mustard"?

 

[Prime Shane Douglas]

Another simple one is biscuits and gravy.

Brown a pound of sausage, add a coating of flour over the sausage in the pan (I don't drain the meat). Mix it around and add milk until the meat is all covered. It will be thin at first but the flour will thicken it up. Sift it with a fork until it thickens. Add salt and pepper to taste. You might need to add more milk to thin it out if it gets too thick.

This one I can make in my sleep, no measuring or anything. I just know when it is right if that makes sense...

 

[Cheese]

Could you be more specific on "yellow mustard"?

Frenchs

 

[SFMMA]

Pretty sexy sauce for fish:

Equal parts port and sherry vinegar (2 cups each is fine)

Reduce the port by 1/2 add the vinegar, reduce 1/2, add small cubes of cold butter and shake to incorporate. Don't whisk. Add kosher salt and fresh cracked black pepper to taste.

 

[Striderx5]

In for future food pics.

 

[TankAbbott4Eva]

This is the GOAT of barbecue sauces in my opinion, and I've tried making a few. I didn't have steak sauce so I substituted with worcestershire. The whole website is great for barbecue recipes, there's a shitload of info on everything you need.

http://amazingribs.com/recipes/BBQ_sauces/kansas_city_classic_BBQ_sauce.html

Ingredients
2 tablespoons American chili powder

1 teaspoon ground black pepper

2 teaspoons kosher salt

2 cups ketchup

1/2 cup yellow ballpark-style mustard

1/2 cup cider vinegar

1/3 cup Worcestershire sauce

1/4 cup lemon juice

1/4 cup steak sauce

1/4 cup dark molasses

1/4 to 3/4 cup honey (see note below)

1 teaspoon hot sauce

1 cup dark brown sugar (you can use light brown sugar if that's all you have)
3 tablespoons vegetable oil

1 medium onion, finely chopped

4 medium cloves of garlic, crushed or minced

Optional. If you are cooking indoors, or if your meat does not have a lot of smoke flavor, or if you just want more smoke flavor, you can add 1 teaspoon of liquid smoke.

About the vinegar. I like my sauce tart. Trust me, although it may taste tart from the bottle, it is perfect on meat. If you are not big on vinegar, cut it in half.

About the honey. The recipe above is to my taste but I have found that most people like it better if I add another 1/2 cup of honey for a total of 3/4 cups.

About the steak sauce. There are many different brands and they all have different flavor profiles, but what we want here is the meaty depth of savoriness that they call umami, so use whatever you have on hand.

About the hot sauce. A simple sauce like Tabasco is all you need. I like the chipotle flavored version.

About the oil. You may use butter or bacon fat for a bit more flavor, but keep in mind, they can get rancid with time, and they will likely shorten shelf life to about 1 week. Use a bottled vegetable oil and it can keep months.

Secret optional ingredient. Add 2 tablespoons of tamarind paste. This exotic ingredient isn't really that exotic. It shows up on the ingredient lists of a lot of great BBQ sauces. It has a sweet citrusy flavor and really amps up a sauce. If you can't find it in an Indian or Asian grocery, it is available online. Click the link and order it from Amazon.

Method
1) In a small bowl, mix the American chili powder, black pepper, and salt. In a large bowl, mix the ketchup, mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses, honey, hot sauce, and brown sugar. Mix them, but you don't have to mix thoroughly.

2) Over medium heat, warm the oil in a large saucepan. Add the onions and sauté until limp and translucent, about 5 minutes. Crush the garlic, add it, and cook for another minute. Add the dry spices and stir for about 2 minutes to extract their oil-soluble flavors. Add the wet ingredients. Simmer over medium heat for 15 minutes with the lid off to thicken it a bit.

3) Taste and adjust. Add more of anything that you want a little bit at a time. It may taste a bit vinegary at first, but that will be less obvious when you use it on meat. I recommend you run with my recipe the first time and then you can make it your own. Strain it if you don't want the chunks of onion and garlic. I like leaving them in, they give the sauce a home-made texture. You can use it immediately, but I think it's better when aged overnight. You can store it into clean bottles in the refrigerator for a month or two.

 

[Jack Reacheround]

The only sauce I know how to make is mammal sauce.

Take 1 hard penis
Shake it for about five minutes while watching porn.
Make sure to catch the sauce in a ramekin or shoot it directly into the food.

You can get more creative when you inject it into a turkey or burrito.

 

[sickc0d3r]

My go to sauce for seafood and chicken.

A bunch of garlic
1 shallot
1 tablespoon olive oil
1/2 stick of cold butter
Juice of 1 lemon
1/2 cup of white wine (chardonnay works well)
Fresh parsley
Salt and pepper to taste

Chop a cup or so of parsley, cut your butter into 4 or 5 chunks, drizzle a small amount of olive oil and a pinch of salt over your garlic cloves, then chop them up fine, and set all these ingredients aside.
Dice the shallot and saute in olive oil over medium heat for 5 minutes. Add the garlic and continue to cook for about a minute. Add the wine and lemon juice, stir, and simmer for 2 minutes. Add the parsley and additional salt and pepper to taste, reduce heat to very low, .
Add the butter one pat at a time, whisking it into the sauce. The sauce will thicken as you go.
Serve immediately. I like to toss it with pasta (linguine with shrimp and peas is yum, just add parmesan), or drizzle it over fish or pan fried chicken cutlets. Also great with rice and all kinds of veggies.
For a creamier variation you can add a 1/4 cup of heavy cream at the end and heat through.

Here's an artist's rendering:

 

[georgekillian]

My go to sauce for seafood and chicken.

A bunch of garlic
1 shallot
1 tablespoon olive oil
1/2 stick of cold butter
Juice of 1 lemon
1/2 cup of white wine (chardonnay works well)
Fresh parsley
Salt and pepper to taste

Chop a cup or so of parsley, cut your butter into 4 or 5 chunks, drizzle a small amount of olive oil and a pinch of salt over your garlic cloves, then chop them up fine, and set all these ingredients aside.
Dice the shallot and saute in olive oil over medium heat for 5 minutes. Add the garlic and continue to cook for about a minute. Add the wine and lemon juice, stir, and simmer for 2 minutes. Add the parsley and additional salt and pepper to taste, reduce heat to very low, .
Add the butter one pat at a time, whisking it into the sauce. The sauce will thicken as you go.
Serve immediately. I like to toss it with pasta (linguine with shrimp and peas is yum, just add parmesan), or drizzle it over fish or pan fried chicken cutlets. Also great with rice and all kinds of veggies.
For a creamier variation you can add a 1/4 cup of heavy cream at the end and heat through.

Here's an artist's rendering:

Sounds excellent!!

 

[genecop]

Guldens Spicy brown mustard, Soy, and Olive oil.. S and P..mix together, dress on some baby lamb chops...BBq hot and quick...People love them, be prepared...

 

[JSN]

Guldens Spicy brown mustard, Soy, and Olive oil.. S and P..mix together, dress on some baby lamb chops...BBq hot and quick...People love them, be prepared...

mustard and soy on lamb chops? Say it ain't so!