Sauce Recipes

We know nobody makes a great sauce like our grandmas but we try our best to get you the best sauce recipes we can find. Try one of these sauces.

Fresh Tomato Sauce

Fresh Tomato Sauce

Fresh Tomato Sauce

If you grow your own tomatoes, this is the way to go. It’s wonderful frozen and you can add ground beef, sausage or leave it vegetarian.

1 large onion, chopped
1/4 cup olive oil
4 cloves garlic, chopped
1 tablespoon parsley
1/2 green pepper, chopped
28 ounces FRESH tomatoes (cored and
seeded; no need to peel)
1 small can tomato paste
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon thyme
1 teaspoon tarragon
1 teaspoon sugar
Salt and pepper to taste
1 teaspoon red wine vinegar

 

Dill Sauce

Dill Sauce

Dill Sauce

This delicate sauce is delicious with fish.

2 tablespoons shortening
2 tablespoons butter
1 cup chopped and firmly packed
fresh young dill weed
1 teaspoon granulated sugar
Salt, to taste
2 cups chicken broth
2 to 3 tablespoons flour
1 cup milk
1/2 cup light cream
4 tablespoons vinegar
Juice of 1/2 lemon
1/4 teaspoon white pepper
1/2 cup light cream
1 cup sour cream

In large saucepan, melt shortening and butter over medium heat. Add dill, sugar and salt. Stir until thoroughly heated. Add chicken broth and bring to a boil. Mix flour with milk and 1/2 cup light cream. Pour mixture into boiling liquid, stirring constantly with whisk. Reduce heat. Add vinegar, lemon juice and white pepper. Simmer for at least 20 minutes, stirring occasionally.

In small bowl, mix remaining 1/2 cup light cream with sour cream. Slowly spoon some of the hot sauce into cream mixture to warm it. Then add to remaining hot sauce. Cover. Keep warm for 5 minutes before serving.

Alfredo Sauce (Heavy Cream)

Alfredo Sauce (Heavy Cream)

Alfredo Sauce (Heavy Cream)

Yield: 6 servings

2 tablespoons butter or margarine
1 teaspoon fresh nutmeg, grated
1 small onion, thinly sliced
1/2 teaspoon salt
4 cups whipping cream
1/2 teaspoon pepper
2 tablespoons Parmesan cheese

Heat margarine in skillet, over medium heat. Saut

Cheesy Vegetable Sauce

Cheesy Vegetable Sauce

Cheesy Vegetable Sauce

1/2 cup shredded Cheddar cheese
1/2 cup sour cream
1/4 cup butter or margarine
2 tablespoons chopped fresh parsley
1/2 teaspoon garlic powder

Combine all ingredients in a 1-quart glass bowl. Microwave at MEDIUM-HIGH (70% power) for 2 minutes or until cheese melts, stirring at 1-minute intervals with a wire whisk. Serve sauce over baked potatoes or other vegetables.

Makes 1 cup.

Curry Sauce for Shrimp

Curry Sauce for Shrimp

Curry Sauce for Shrimp

1 (8 ounce) carton sour cream
1/3 cup mayonnaise
1 teaspoon grated onion
1 teaspoon curry powder
1 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
1/8 teaspoon Tabasco sauce

Mix all ingredients together in small glass or plastic bowl. Cover bowl and refrigerate for several hours before serving.

It is important to make this several hours ahead of time or even a day or 2 in advance.

Yields 1 cup.

Baked Apple with Cinnamon Bourbon Caramel Sauce

Baked Apple with Cinnamon Bourbon Caramel Sauce
Baked Apple with Cinnamon Bourbon Caramel Sauce

1 tablespoon brown sugar
1 tablespoon butter
Pinch of cinnamon or allspice
1 firm apple, cored
1 unbaked pastry shell

Mix the brown sugar, butter and cinnamon to form a paste. Stuff the paste into the cored apple, then wrap the apple with the pastry. Use remaining pastry to add a decorative touch. Bake for 20 minutes at 375 degrees F.

Cinnamon Bourbon Caramel Sauce
1 cup granulated sugar
1/2 cup (1 stick) lightly salted butter
1/2 cup heavy cream
1/4 cup Bourbon
Dash of cinnamon

Place the sugar in a pan with 3 to 4 tablespoons of water. Allow this to boil until it turns a rich amber color (232 degrees F on a candy thermometer).

Remove from heat and whip in the butter and cream. Season with cinnamon. Stir in the Bourbon. Pour over baked apple and serve.

This will make way too much sauce for one apple, so you may want to consider making 4 to 6 or use the remainder of the sauce for dipping fresh apple slices.

Foaming Butter Sauce

Foaming Butter Sauce
Foaming Butter Sauce

2 to 3 tablespoons butter
4 tablespoons chopped pecans
Juice of 1/2 lemon
Salt and freshly ground pepper, to taste
1 tablespoon chopped parsley
1 teaspoon chopped fresh herbs, such as chives or thyme

Slowly cook butter and pecans in a skillet until the butter is nut brown and pecans look “crunchy.” Add the lemon juice, salt, pepper, parsley and spices to the skillet, heating quickly. Pour Foaming Butter Sauce over cooked fish.

Carnation Butterscotch Sauce

Carnation Butterscotch Sauce

Carnation Butterscotch Sauce

2 cups packed brown sugar
1 cup undiluted carnation evaporated milk
3 tablespoons corn syrup
1/3 cup butter
1 teaspoon vanilla extract

Combine sugar, evaporated milk and corn syrup in a 1-quart glass measure. Add butter. Microwave, uncovered, on HIGH (100%) 1 minute; stir.

Reduce power to MEDIUM (50%); microwave, uncovered 1 1/2 to 2 minutes longer or until heated through; stir once while cooking. (Do not boil.) Add vanilla extract.

Yields about 2 1/2 cups.

Cherry Sauce for Ham

Cherry Sauce for Ham

Cherry Sauce for Ham

1 (10 ounce) bottle maraschino cherries (reserve juice)
Slivered almonds
1/2 cup wine vinegar
2 teaspoons pickling spice, tied in cheesecloth
1 cup brown sugar
2 tablespoons cornstarch
2 tablespoons butter
1 to 2 teaspoons juice from prepared horseradish (optional)
Red food coloring

Measure cherry juice and add water to make 1 1/2 cups. Stuff each cherry with 3 almond slivers. Combine cherry juice and all ingredients except cherries in saucepan and cook, stirring until thick. Remove from heat, remove pickling spice and add cherries. Serve at room temperature.

Makes 2 cups.

Brandied Cranberry Sauce

Brandied Cranberry Sauce

Brandied Cranberry Sauce

1 package fresh cranberries
1 1/4 cups granulated sugar
1/4 cup orange juice
1 tablespoon orange rind
1/4 cup brandy

Combine all ingredients except the brandy in a 3-quart casserole.  Mix well, cover with wax paper and microwave on HIGH for 5 minutes. Stir well. Cover and cook on HIGH for 5 to 7 minutes longer, until cranberries pop and sauce has thickened. Add brandy during last minute of cooking. Let stand covered until cool.

Refrigerate. Can also be made in advance and frozen.

Makes about two cups.

Cream Cheese-Chive Sauce

Cream Cheese-Chive Sauce

Cream Cheese-Chive Sauce

8 ounces cream cheese, cubed
1/2 cup milk
1 tablespoon chopped chives
1 teaspoon lemon juice
1/4 teaspoon garlic salt

Combine cheese and milk in saucepan; stir over low heat until smooth. Stir in remaining ingredients. Serve over hot cooked potatoes, green beans, broccoli or asparagus.

Bearnaise Sauce

Bearnaise Sauce

Bearnaise Sauce

Serve with steak or prime rib.

1/4 cup tarragon wine vinegar
1/4 cup dry white wine
1 tablespoon minced scallion
1 1/2 teaspoons dried tarragon
1/8 teaspoon pepper
1/8 teaspoon salt
3 egg yolks
3 tablespoons boiling water
1 cup butter, sliced into thin pieces

Boil vinegar, wine, scallion, tarragon, pepper and salt over medium heat until liquid is reduced to 2 tablespoons. Cool. Place egg yolks and water in top of double boiler. Have water in bottom of double boiler shallow enough so that it doesn’t touch upper saucepan. Bring water in bottom of double boiler to barely boiling. Stir egg mixture constantly with wire whisk until it begins to thicken. Do not cook too long. Remove boiler from heat and add butter, one slice at a time, beating until dissolved. Remove top of double boiler from hot water. Blend in wine and vinegar mixture. Do not use an aluminum pan. Do not let sauce stand over heat. If prepared ahead, serve at room temperature. If sauce curdles, slowly add 1 tablespoon boiling water while beating with a mixer.