Category: Sauces

1/4   cup soy sauce

1/4   cup water

2     teaspoons mustard, oriental – found in Asian section in store

2     teaspoons heavy cream

1/2   teaspoon garlic powder

Combine all ingredients in a small bowl, mix until well combined.  Chill before serving.

 1/2 cup orange marmalade

 2 teaspoons stone-ground mustard, (with whole grain mustard seed)

 1 teaspoon prepared horseradish

 dash salt

 

Mix all ingredients.  Keep refrigerated. 

 2  Servings

4 turkey wings

2 onions, medium, peeled and quartered

8 cups chicken broth

3/4 cup carrots, chopped

1/2 teaspoon dried thyme

3/4   cup flour 

2 tablespoons butter

1/2 teaspoon fresh ground black pepper

Heat oven to 400º.  Have ready a large roasting pan, a 5-6 qt pot and a 3 qt saucepan.  Put wings in a single layer in roasting pan; scatter onions on top.  Roast 1 1/4 hours or until wings are browned.  Put wings and onions in pot.  Add 1 cup water to roasting pan; stir to scrape up any brown bits on bottom.  Add to pot.  Add 6 cups broth (refrigerate remaining 2 cups), the carrots and thyme.  Bring to a boil, reduce heat and simmer uncovered, 1 1/2 hrs.  Remove wings.  When cool, pull off skin and meat.  Discard skin; save meat for another use.  Strain broth into saucepan, pressing vegetables to extract liquid.  Discard vegetables; skim fat off broth.  (If time permits, refrigerate overnight so fat that rises to the top solidifies and can be easily removed.)

Whisk flour into remaining 2 cups broth until well blended and smooth.  Bring broth in saucepan to a gentle boil.  Whisk in flour mixture and boil 4-5 minutes to thicken gravy and remove floury taste.  Stir in butter and pepper.

*Note – On Thanksgiving, after the turkey is cooked and removed from roasting pan, you can skim the fat off the pan drippings and add the drippings to the heated gravy.

32  Servings

10 lb. can catsup

10 lb. tomato puree

1 liter water

3 C. white vinegar

3 C. molasses

36 bay leaves

7 habanero peppers cut in half with seeds removed

1 1/2 lb. dark brown sugar

1/2 C. tamarind paste (available at Mexican or Indian specialty stores)

5 lb. diced tomatoes

1 C. finely chopped garlic

24 whole cloves

3 medium onions, diced and caramelized

3 tsp. spiced smoked salt

2 tsp. white pepper

1 1/2 tsp. cayenne pepper

3 C. Jack Daniels whiskey

  

Mix all ingredients together except cayenne pepper and Jack Daniels. Bring to a boil and simmer on low heat for 6-8 hours, stirring occasionally to prevent the bottom from burning. Add more water if the sauce becomes too thick. A half hour before sauce is ready, add cayenne pepper and Jack Daniels. Use sauce on ribs, lamb, chicken, or beef.

Makes 1 1/2 gallons of sauce.

24 oz. ketchup 

1 lb. dark brown sugar

1/2 tablespoon prepared yellow mustard

1 tablespoon black pepper

1/2 cup onion juice

3/4 cup orange juice

3/4 cup pineapple juice

3/4 cup mango juice

4 tablespoon corn starch

Combine all ingredients in a 1 gallon non-metal container. Mix well. Pour into a Dutch oven or Kettle. Cook over low heat until mixture begins to thicken.  If too thin add more cornstarch. When cool pour into squeeze bottles with large hole in tip.

Makes 1 1/2 Quarts

COOKS NOTES: This is enough sauce for 10 lbs of ribs or chicken. baste ribs over grill and turn frequently, using squeeze bottle to keep moist.

1/2 cup cider vinegar 

1 cup water

1/4 cup sugar

2 tablespoons prepared mild yellow mustard

1/4 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon paprika

1 medium yellow onion, thinly sliced

2 thick slices lemon

1/2 cup unsalted butter

1 cup ketchup

1/4 cup Worcestershire sauce

In small heavy saucepan, combine vinegar, water, sugar, mustard, salt, pepper, paprika, onion, lemon and butter; bring to a boil over medium high heat.

Reduce heat to low and simmer, uncovered, stirring occasionally, for 20 minutes. Remove from heat and stir in ketchup and Worcestershire.  

Can refrigerate up to 4 days or freeze up to 3 months. Use for basting grilled or broiled meats or poultry.

Makes 1 1/4 cups 

1/4 cup fresh lime juice

1/3 cup water

2 tablespoons vegetable oil

1 clove garlic, minced

3 teaspoons vinegar

2 teaspoons soy sauce

1/2 teaspoon liquid smoke

1 teaspoon salt

1/2 teaspoon chili powder

1/2 teaspoon cayenne pepper

1/4 teaspoon fresh ground black pepper

dash onion powder

Combine all ingredients in a ziplock bag.  Add meat to bag and refrigerate.  Discard marinade after removing meat.