Satay Sauce

Satay Sauce Recipe By:SMTUNE “This is a basic Malaysian/Thai Satay Sauce – Its wonderful!” Ingredients 1 (10 ounce) can coconut milk 1/2 cup crunchy peanut butter 1/2 small onion, grated 1 tablespoon dark soy sauce 2 teaspoons brown sugar 1/2 teaspoon red pepper flakes Directions In a saucepan over medium heat, combine coconut milk, peanut butter, onion, soy sauce, brown sugar, and pepper flakes. Bring to a boil, stirring frequently. Remove from heat, and keep warm. Continue reading Satay Sauce

Creme Anglaise Sauce

Creme Anglaise Sauce Recipe By:Chef John “Rich and creamy creme Anglaise is perfect drizzled over fresh fruit, pound cake, or other desserts.” Ingredients 2 large egg yolks 1 cup heavy cream 1/3 cup white sugar 1 tablespoon brandy-based orange liqueur (such as Grand Marnier(R)) 1/4 teaspoon vanilla extract Directions Whisk egg yolks, cream, sugar, brandy-based orange liqueur, and vanilla extract in a small saucepan until smooth. Place saucepan over medium-low heat and cook, stirring constantly with a rubber spatula scraping the bottom, until the mixture is hot and thickens slightly, and a thermometer reaches 180 degrees F (82 degrees C), … Continue reading Creme Anglaise Sauce

Plum Sauce

Plum Sauce Recipe By:Rayna “This is an easy version of plum sauce that is very tasty and keeps well in the fridge. Serve hot or chilled, with egg rolls, pork or chicken.” Ingredients 3/4 (16 ounce) jar plum jam 2 tablespoons vinegar 1 tablespoon brown sugar 1 tablespoon dried minced onion 1 teaspoon crushed red pepper flakes 1 clove garlic, minced 1/2 teaspoon ground ginger Directions In a saucepan over medium heat, combine jam, vinegar, brown sugar, dried onion, red pepper, garlic and ginger. Bring to a boil, stirring. Remove from heat. Continue reading Plum Sauce

Thai Dipping Sauce

Thai Dipping Sauce “This is a great dipping sauce for coconut shrimp or chicken satays. The finished sauce should not be to thick or too runny.” Ingredients 1/2 cup peanut butter 1/2 cup coconut milk, or more as needed 1/4 cup light soy sauce 3 tablespoons dark sesame oil 1 green onion, chopped 1 teaspoon red pepper flakes 1/2 teaspoon ground ginger Directions Blend peanut butter, coconut milk, soy sauce, sesame oil, green onion, red pepper flakes, and ground ginger in a food processor until smooth; pour into a bowl and cover with plastic wrap. Refrigerate sauce at least 1 … Continue reading Thai Dipping Sauce

Spinach Basil Pesto

Spinach Basil Pesto ¬†“This sauce is perfect for freezing in an ice cube tray. I just pop out a couple of cubes from the freezer and add to a pasta dish for a quick and easy meal. The Parmesan cheese can be omitted and added after thawing. Pour any pesto you aren’t using immediately into an ice cube tray, cover with plastic wrap, and store in freezer.” Ingredients 1 1/2 cups baby spinach leaves 3/4 cup fresh basil leaves 1/2 cup toasted pine nuts 1/2 cup grated Parmesan cheese 4 cloves garlic, peeled and quartered 3/4 teaspoon kosher salt 1/2 … Continue reading Spinach Basil Pesto

Honey Mustard Sauce for Dipping

Honey Mustard Sauce for Dipping “This tangy sauce goes well with fried chicken or chicken fingers.” Ingredients 3 tablespoons Dijon mustard 2 tablespoons honey 1 tablespoon cider vinegar 1/2 teaspoon ground black pepper 1 pinch cayenne pepper, or more to taste 1/2 cup vegetable oil Directions Whisk the mustard, honey, cider vinegar, black pepper, and cayenne pepper together in a small bowl. Slowly pour the oil in a steady stream into the mustard mixture while whisking vigorously until the oil is completely incorporated. Continue reading Honey Mustard Sauce for Dipping

Egg Foo Yung

Egg Foo Yung Recipe By:DEBA611 “Leftover chicken, beef and pork can all be sauteed with mushrooms, sprouts, onion and of course eggs! The accompanying sauce is simple and flavorful.” Ingredients 8 eggs, beaten 1 cup thinly sliced celery 1 cup finely chopped onion 1 cup bean sprouts 1/2 cup diced fresh mushrooms 1/3 cup chopped cooked chicken breast 1/3 cup cooked and crumbled ground beef 1/3 cup chopped cooked pork 1 teaspoon salt 1/4 teaspoon ground black pepper FOO YUNG SAUCE 2 cubes chicken bouillon 1 1/2 cups hot water 1 1/2 teaspoons white sugar 2 tablespoons soy sauce 6 … Continue reading Egg Foo Yung

Hoisin Sauce Home Made

Hoisin Sauce Home Made Recipe By:lysis “This is a thick, spicy, tangy, sweet, savory Asian sauce, super quick and easy. Perfect as a dipping sauce and marinade. I usually make my own since I have problems with MSG that are normally found in most prepared store-bought sauces. This is a versatile sauce for finger foods and appetizers, for marinating pork, chicken, beef, tofu, and vegetables, as an addition to barbeque sauces, or to complete dishes like mu shu pork, onion pancakes, pot stickers, and dim sum.” Ingredients 6 tablespoons soy sauce 2 tablespoons seasoned rice vinegar 2 cloves garlic, pressed … Continue reading Hoisin Sauce Home Made

Texas Enchilada Sauce

Texas Enchilada Sauce “Being from deep South Texas, I learned many ways to prepare Mexican and Tex-Mex foods. This is my all time favorite!” Ingredients 2 (6.5 ounce) cans tomato sauce 1 (28 ounce) can crushed tomatoes 1/3 cup chili powder 1 tablespoon dried oregano 1 teaspoon paprika 2 teaspoons ground cumin 2 teaspoons ground black pepper 1/4 teaspoon salt 1 clove garlic, minced 1 tablespoon butter 1 onion, minced 1 green bell pepper, chopped Directions In a medium saucepan combine tomato sauce, crushed tomatoes, chili powder, oregano, paprika, cumin, pepper, salt and garlic. Cover and cook over medium heat. … Continue reading Texas Enchilada Sauce

Creme Fraiche

¬†Creme Fraiche “Making creme fraiche is very easy and, once you taste the magic of homemade sour cream, you’ll have a hard time not repeating this esoteric exercise. Sure it takes a couple days, but the effort is minimal and the payoff is marvelous.” Ingredients 2 cups heavy cream 3 tablespoons cultured buttermilk Directions Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using. Continue reading Creme Fraiche