Sauce Recipes

COCKTAIL SAUCE
1 bottle chili sauce
horseradish
lemon juice
Tabasco
Add ½ c to 1 c horseradish to chili sauce until desired flavor is achieved. Dash of lemon
juice and Tabasco for zest.
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CHEESE SAUCE FOR VEGETABLES
c Velveeta
2 T milk
Combine cheese spread and milk in a heavy saucepan; cook over low heat until cheese
melts, stirring often. Remove from heat.
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GINGER SOY SAUCE
soy sauce
ginger root
Bring soy sauce to boil. Add freshly grated ginger root. Let cool.
Originally from Better Homes and Gardens Fondue and Tabletop Cooking, page 25.
SAUCES.DOC 5
LIGHT TOMATO MAYONNAISE
1½ c mayonnaise
1½ c plain yogurt
3 T tomato paste
juice of ½ lemon
Whisk together all ingredients.
Note: Serve with fish or salads.
Yield: 3¼ cups.
Originally from One Magnificent Cookbook, page 200.
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LEMON MUSTARD SAUCE FOR LAMB
6 T unsalted butter
2 large cloves garlic, minced
3 T coarsely ground French mustard
juice of 1 lemon
salt and pepper
grated peel from 2 large lemons
Combine butter and garlic in small saucepan; cook over low heat 3 to 5 minutes. Just
before serving, whisk remaining ingredients; heat mixture briefly. Do not leave on heat
because sauce will curdle.
Originally from Peachtree Bouquet, page 188.
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HAM WINE SAUCE
½ T butter
1½ T flour
1 can consommé
bay leaf
t thyme
1 T sherry or Madeira
Melt butter and cook flour until well browned. Add consommé, bay leaf and thyme.
Simmer 20 minutes. Strain. Add sherry. Baste on ham during cooking.
Originally from Laura.
SAUCES.DOC 8
CHAMPAGNE-MUSTARD SAUCE
1 T minced shallots
1 T oil
½ c dry champagne
2 T butter
2 T flour
1 c half and half
1 T Dijon mustard
2 T butter, softened
Sauté shallots in hot oil until tender; add champagne. Bring to a boil, and boil until
mixture is reduced to ¼ cup. Strain liquid, discarding shallots, set aside.
Melt 2 T butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook
1 minute, stirring constantly. Gradually add half and half; cook over medium heat,
stirring constantly, until mixture is thickened and bubbly. Stir in mustard, 2 T butter, and
reduced champagne mixture; cool slightly. Serve with Beef Tenderloin.
Yield: 1 cups.
Originally from Christmas with Southern Living 1990, pages 114 and 115.
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PEANUT BUTTER DIP
¼ c peanut butter
2 t soy sauce
1½ t water
¼ t sugar
½ clove, garlic
drop Tabasco
Combine in bowl. Slowly add ¼ c more water.
Makes ½ cup.
SAUCES.DOC 10
“COME BACK” DIPPING SAUCE
(FOR CHICKEN FINGERS)
½ cup mayo
¼ cup olive oil
3 T chili sauce
2 T ketchup
1 T water
2 t Worcestershire sauce
2 t prepared mustard
1 t coarsely ground mustard
dash of paprika
dash of hot sauce
1 small onion, minced
1 clove garlic, minced
Combine all ingredients; cover and chill.
Yield: 2 cups.
Originally from Southern Living 1996, page 213.
SAUCES.DOC 11