Sauces and Marinades

Great Barbecue Sauce

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Pretty basic – but it works.  Feel free to spice it up with a little hot sauce etc.

Ingredients:

  • ¼ c oil
  • ¼ c onion, chopped
  • ¼ c ketchup
  • ¾ c water
  • 1/3 c lemon or lime juice
  • 3 Tab sugar
  • 3 Tab Worcestershire sauce
  • 3 Tab Dijon mustard
  • 2 tsp salt
  • 1/2 tsp pepper

Directions:

  1. Sauté onions in oil.
  2. Combine remaining ingredients and add to onions.
  3. Cover and simmer 45 minutes, stirring occasionally.

Yield: 2 ½ cups

Source: West of the Rockies – Junior Service League of Grand Junction

Roasted Red Pepper Ketchup

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This is a great dip for many “dippy” things – meatballs, fish chunks, chicken cubes, polenta “fries”, and all manner of breads.  For a tangyer sauce – cut down on the sugar, or leaave it out.

Ingredients:

  • 1 14 1/2-ounce can diced tomatoes in juice
  • 1 7.25-ounce jar roasted red peppers, drained
  • 1 cup chopped red onion
  • 1/2 cup dry red wine
  • 6 tablespoons golden brown sugar
  • 2 large dried ancho chilies, seeded, coarsely chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fennel seeds
  • 2 teaspoons chopped garlic
  • 1 1/2 teaspoons ground cumin
  • 1 bay leaf

Directions:

  1. Combine tomatoes with juices and all remaining ingredients in heavy large saucepan over high heat.
  2. Bring to boil.
  3. Reduce heat to medium and simmer until reduced to about 3 cups, about 30 minutes.
  4. Discard bay leaf.
  5. Working in batches, purée ketchup in blender until smooth.
  6. Season with salt and pepper.
  7. Cool slightly, then chill until cold. (Ketchup can be prepared 1 week ahead. Cover and keep refrigerated.)

Serves:  Makes about 3 cups

Source: BON APPÉTIT,  July 1999 Roy;s, The Big Island, HI

Caramel Sauce Oceania

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We would check out the desserts on the ship lunch buffet and plan lunch around how many desserts we could eat with caramel sauce.  Sooooo good!

Ingredients:

1 ½ c sugar
¼ c water
1 ½ c heavy cream
5 Tab unsalted butter, room temperature (1/3 c)
Pinch of Fleur de Sel (sea salt)

Directions:

  1. Pour the sugar into a large saucepan.
  2. Stir in water.
  3. Bring to a simmer over medium heat, stirring to completely dissolve the sugar.
  4. Continue to simmer without stirring until the sugar has melted and is a rich amber, about 15 -25 minutes.
  5. Remove from heat.
  6. Slowly stir in the cream. Do not add too quickly or the caramel will bubble up and burn you.
  7. Stir in the butter and Fleur de sel.

Serves: about 2 cup

Notes: If the caramel seizes, return the pan to medium heat until it melts again.

Source: Taste of the World – The Food and Flavors of Oceania Cruises

Orange Chipotle-HoneyMustard Sauce

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A little sweet – a little hot.  A sauce for all times!  Try it on fish, pork or chicken.  Or as a dip for chicken bits or shrimp.

Ingredients:

  • 1 6 oz can frozen orange juice concentrate, thawed
  • 2 Tab chipotle chilies & juice (from 7 oz can of Chipotle Chiles in Adobo Sauce – you can freeze the rest of the can for next time.)
  • 2 Tab honey
  • 2 Tab Dijon mustard
  • 1 tsp minced garlic
  • 1/3 cup coarsely chopped fresh cilantro, packed
  • 2 Tab fresh lime juice
  • ½ tsp salt or to taste
  • 2 – 3 Tab vegetable oil

Directions – Orange Sauce:

Place all ingredients in a blender and puree until smooth.

Makes: 1½ cups.

Serves: 10-12

Source: The Santa Fe School of Cooking Cookbook Spirited Southwestern Recipes Susan Curtis

Blender Bearnaise

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This really works, but be sure to use a blender, not a food processor.

Ingredients:

  • 3 Tab white wine vinegar
  • 1 tsp tarragon (crumbled)
  • 1 tsp chives (or green onion greens) chopped
  • 2 eggs
  • 2 Tab lemon juice
  • 1 c butter, melted, hot

Directions:

  1. Simmer vinegar, tarragon, chives until reduced to about 2 teaspoons.
  2. Place in blender with eggs and lemon juice.
  3. Blend for a few seconds.
  4. With blender turned on, slowly pour in the butter.

Serves: 1 1/2 cups

Source:  Sunset Cook Book for Entertaining

Sweet and Sour Sauce

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I took a dim sum class in Adult Ed back in the 70’s (They had fun courses back then!) Wei-ling Louie was the instructor and we made many wonderful Chinese dishes.

Ingredients:

  • 1/2 c sugar
  • 1/4 c vinegar
  • 1/4 tsp salt
  • 2 tsp soy sauce
  • 1/4 c catsup
  • 2 Tab cornstarch
  • 1 c water

Directions:

  1. In a sauce pan combine sugar and cornstarch.
  2. Add rest of ingredients and cook over medium heat until bubbly and thickened.
  3. Serve with won ton strips or dim sum.

Serves: about 1 1/2 cups.

Source: Wei-ling Louie

Raisin Wine Sauce

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This is really wonderful on ham and keeps forever in the fridge.

Ingredients:

  • 1/2 c sugar
  • 1 Tab cornstarch
  • 1/2 tsp allspice
  • 1/2 tsp dry mustard
  • 1/4 c port or red wine
  • 1/4 c red wine vinegar
  • 1/4 cup water
  • 1/2 c raisins

Directions:

  1. Combine dry ingredients is sauce pan.
  2. Slowly add wet ingredients while stirring.
  3. Cook over medium heat until thickened.

Serves:  1 1/2 cups

Source:  Ginger’s mother Marge Austin’s old recipe box.

 

Blueberry-Pepper Jam

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Originally with the Broiled Sword Fish, this would be a different taste treat for pork or chicken, maybe even duck.

Ingredients:

  • 2 c fresh blueberries, rinsed and drained
  • 2 tsp fresh sage, snipped
  • 1 tsp freshly ground black pepper

Directions:

  1. In a bowl mash 1 ½ c blueberries.
  2. Stir in sage, pepper, and remaining ½ c whole blueberries.
  3. Cover and chill until ready to serve.

Serves: 10

Source: sparkpeople.com