Browse Category by Sauces
Dawn Butler, Sauces, Vegetables

Ginger-Lime Butter

5 tablespoons unsalted butter, at room temperature, divided
1 tablespoon peeled and finely chopped fresh ginger
finely grated zest of one lime

Melt 1 tablespoon of the butter in a small skillet over medium heat. Add the ginger and cook, stirring occasionally, until the ginger softens (about 3 minutes).

Transfer the ginger-butter mixture to a medium bowl and refrigerate until cooled (about 10 minutes).

Add the remaining 4 tablespoons of butter and the lime zest to the ginger mixture and whisk well.

Use immediately or refrigerate and use within 3 days.

Great on baked sweet potatoes.

Dawn Butler, Sauces

Curried Peanut Sauce

1 tablespoon vegetable oil
1 clove garlic, minced
1 to 2 teaspoons fresh ginger, peeled and minced
1 to 2 teaspoons curry powder
1/3 cup crunchy peanut butter
3/4 cup warm water
2 tablespoons coarsely chopped fresh cilantro
2 tablespoons fresh lime juice

In medium sauce pan, heat the oil over medium-low hear. Add the garlic and ginger and saute for 2 minutes. Add the curry powder and saute for one minute more. Remove from the heat and whisk in the peanut butter and water. Stir in the cilantro and lime juice.

Beef or Lamb, Elaine Walker, Sauces, Slow Cooker or Instant Pot

Slow Cook Spaghetti Sauce

1 lb. hamburger
1/4 c. chopped onion
2 14-oz. cans diced tomatoes
1 28-oz. can crushed tomatoes
2 6-oz. cans tomato paste
1 T. Italian seasoning herbs
1/4 t. basil
2 cloves garlic
1/4 c. brown sugar
1 cube beef boullion

Brown hamburger, drain and add to slow cooker.

Brown onion. Add beef bouillion and a little water. Heat until bouillion is dissolved. Add to slow cooker, along with rest of ingredients.

Cook on low for 6 to 8 hours.

Eggs and Pasta and Legumes, Elaine Walker, Sauces

Quick and Easy Alfredo Sauce

1/4 c. butter
1 c. heavy cream
1 clove garlic, crushed
1 1/2 cups Parmesan cheese, grated (best when grated fresh from block cheese)
dash pepper

Melt butter in medium, non-stick saucepan over medium-low heat. Add cream, a little at a time. Simmer for a few minutes, whisking frequently. Stir in garlic, Parmesan, and pepper, continuing to whisk. Remove from heat when sauce reaches desired consistency. Toss with hot pasta to serve.

Optional: add cooked peas and bacon.

Debbie Allen, Sauces

Marinara Sauce

This is the recipe for using up odd bits of fresh tomatoes from the garden. It’s great in the middle of winter over pasta, vegetables, meats, whatever.

Brown onions in a small amount of olive oil. Peal tomatoes and squeeze out excess water. Add tomatoes to onions. Add salt, pepper, sugar, fresh basil to taste. Bring to a boil and simmer until desired thickness. Add white wine near the end of the cooking period, if desired.

Freeze in various sizes of containers for use when there aren’t any good fresh tomatoes available.

Dorothy Lamalie, Sauces

Honey Pecan Butter

1 stick well chilled butter, cut into 4 pieces
1/4 c. honey
1/3 c. pecans

In food processor blend butter, honey, and pecans until smooth. Scrape bowl as necessary. Makes 3/4 c.

Debbie Allen, Sauces

3-Minute Barbecue Sauce

3/4 c. Karo syrup
1/2 c. ketchup
1/4 c. Worcestershire or soy sauce
1/4 c. prepared mustard
2 t. ground ginger

In bowl stir together Karo syrup and remaining ingredients. Brush on meats or poultry, turning frequently, during last 20 minutes of grilling. Makes about 1-1/2 cups.

Mildred Lamalie, Sauces

Barbecue Sauce

1/2 c. ketchup
1/2 c. brown sugar
1/2 c. vinegar
1 c. water
dash Worcestershire sauce
dash pepper
garlic salt to taste

Simmer over pork or beef. (Cut recipe in half for chicken.)

Debbie Allen, Sauces

Thick Barbecue Sauce

2 medium onions, chopped fine
3/4 c. Coca Cola Classic
3/4 c. ketchup
2 T. vinegar
2 T. Worcestershire sauce
1/2 t. chili powder
1/2 t. salt

Bring everything to a boil; simmer, covered, 45 minutes or until thick. Makes 2 cups.