A few days ago, I did a dry-run of my 4th of July feast. Barbecued ribs with homemade sauce, skillet cornbread, sweet and spicy baked beans, coleslaw and green salad fresh from the garden. And God Bless America, it was goooooooood! I'll do my best to post the recipe for each dish/component in the next week lest any of you want to use them for your own July 4th meals. Beginning with the barbecue sauce. I've got a wicked sweet tooth and love the sweet, smokey flavor of barbecue sauce. I've also been fantasizing about making my own for years, ever since I clipped a recipe from a Martha Stewart sometime in the past decade. I'm happy to report that not only is it pretty easy to make your own sauce, somehow making it from scratch removes any trace of white trash-iness from this fine American sauce. Best of all, the recipe makes a bunch and you can safely keep it in a jar in the fridge for several weeks, allowing you to slather all sorts of grill-ables with its delightful spicy, sweet flavors. If you do not already have an immersion blender (also known as a wand or hand blender), I cannot recommend this little tool highly enough! And it will make this sauce even easier to make with far less clean up. Happy grilling, everyone! Homemade BBQ Sauce Ingredients * 1 1/2 tablespoons extra-virgin olive oil * 1 small to medium onion, finely chopped * 3 garlic cloves, minced * 1 can (28-ounces) crushed tomatoes * 1 canned chipotle chile, packed in adobo sauce, minced (or a pinch of red pepper flakes if you don't have a chipotle handy) * 1 1/2 tablespoons Worcestershire sauce * 1 1/2 tablespoons cider vinegar * 1/4 cup unsulfured molasses * Juice of 1/2 lemon * Coarse salt and freshly ground black pepper Directions 1. In a medium saucepan, heat oil over medium heat. Add onion and garlic. Cook, stirring, until onion is soft and translucent, about 5 minutes. 2. Stir in tomatoes, chile, Worcestershire, vinegar, molasses, and lemon juice. Simmer over medium-low heat until reduced by a third, stirring occasionally, about 45 minutes. 3. Allow to cool slightly, then purée using an immersion blender (if you don't have one, you can purée the sauce in a blender, working with batches. Season with salt and black pepper. Refrigerate in a jar with tight-fitting lid for up to 2 weeks. You might also like: Smoky-Spicy-Sweet Barbecue Baked Beans (vegetarian, no less!) Tomato Jam - delicious with kabobs and grilled lamb Chimichurri Sauce - amazing on grilled beef and fish Lemon Aioli - amazing on anything... P.S. If you're in a rush and don't have time to whip up a batch of your own barbecue sauce, you might want to check out Saveur's latest roundup of their favorite bottled barbecue sauces.
This weeknight wonder is delicious--full of sweet heat with a hint of smokiness. Seven minutes is broken down into 2 minutes to stir the sauce and coat the salmon and 5 minutes of cook time under the broiler. The salmon will be cooked to medium-rare, so if you like cooked-through salmon, go a bit longer. Pull it out all sizzling and garnet-hued and plop it onto hot rice or soba noodles (or flake it into a salad, scrambled eggs, avocado toast, etc.)Gochujang, if you haven't heard of it, is a cond
Authentic and spicy peanut sauce with amazing rich taste. This homemade peanut sauce recipe goes well with chicken satay. This is the best peanut satay sauce you will find online!
Jerk sauce is a Jamaican culinary treasure, a piquant blend of Scotch Bonnet peppers, allspice, and other herbs and spices infused with citrus juices. This sauce elevates dishes with its intricate balance of heat, tang, and aromatic complexity. Ideal for marinating meats, enhancing seafood, or spicing up vegetarian options.
Romesco Sauce! Ready in 5 minutes and perfect for serving with grilled chicken, vegetables, crispy potatoes, eggs, and more. Made with roasted red peppers, plum tomatoes, olive oil, garlic, salt, parsley. vegan / vegetarian.
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All you need are some fresh herbs, a few pantry staples and a food processor to make this quick sauce that’s delish with grilled chicken, steak or seafood.
This 3-Minute Magic Honey Mustard Sauce makes everyday meals come alive. Smother it on chicken tenders, pretzels, corn dogs, veggie sticks, and all the sandwiches.
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Homemade tzatziki is a delicious Greek yogurt dip. This tzatziki sauce recipe is easy to make and it's the perfect addition to your next Greek meal, or serve it as a snack
All you need are some fresh herbs, a few pantry staples and a food processor to make this quick sauce that's delish with grilled chicken, steak or seafood.
The perfect blend of sweet and savory this rich Lemon Butter Sauce recipe will become a staple in your home. Easy to make and ready in just 5 minutes this butter lemon sauce recipe is the perfect addition to a variety of dishes. I have enjoyed lemon sauce for vegetables such as Brussel Sprouts, broccoli and cauliflower.
Simplest Ever Pesto: Quick Prep, Only 6 Ingredients
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Jamie Oliver Romesco Sauce is one of the best and easiest sauce recipes ever. This spicy Romesco Sauce is made with roasted red peppers, almonds, sun dried tomatoes, and a blend of other spices. This easy Romesco Sauce pairs well with grilled vegetables, pasta, or as a dip for bread. Also, it can be stored in the fridge for about 7 to 10 days and frozen for up to 3 months. This Romesco Sauce recipe is vegan and gluten free.
The Brown Butter Sage Sauce is a quintessential Italian condiment that brings a rich, nutty, buttery flavor with fresh sage's earthy undertones. Its golden hue and fragrant aroma make it a luxurious addition to various dishes, enhancing the overall dining experience with its simplicity and depth of flavor.
Use this recipe as a topping, an ingredient when mixing, or even for dipping.
Cooking Channel serves up this Salted Caramel Sauce recipe from Kelsey Nixon plus many other recipes at CookingChannelTV.com
Much better tasting than the canned variety!
Making your own green chile sauce, a spicy and flavorful sauce with a kick, takes your food to a whole other level, and is easier than you may think!
You can add additional oil if you like to your preference. This version isn't too oily but with just enough to give a drizzle consistency. Makes about 1/2 cup. Nutrition based on 1 serving (1 teaspoon).
It was always a special treat to go to our local Chinese restaurant when I was growing up. I remember entering the dark room and being fascinated by the exotic decor that adorned the walls. Hanging from the ceiling were beautiful red silk lanterns that shimmered with gold fringe. The walls were covered with a lush red velvety textured paper, and the booths were big and plush, perfect for sinking into. I moved away years ago and, sadly, the restaurant was gone long before that. There’s a huge impersonal multiplex theater where it once stood. It was in that Chinese restaurant that I developed my fondness for Chinese food. To this day I think that they had the best Mongolian Pork, and it’s still my go to choice when we go out for Chinese. I also usually start my meal with a bowl of steaming hot and sour soup accompanied by some wonton crackers and duck sauce. I can go through a whole bowl of that lovely sweet sauce with it’s slight tang. I dip egg rolls in it and slather it on my crab rangoon. My daughter likes putting the sauce on her rice instead of soy sauce. The other day I made a fried rice dish and used some duck sauce from plastic packets that we had saved from a takeout dinner. The sauce didn’t taste like much at all except for the plastic flavor from the packet. It was pretty sad. So I decided to play around and make my own. To my surprise it turned out quite nicely. The recipe really isn’t that hard. The flavor is more intense than restaurant duck sauce and it has a really nice zing. It’s also super simple to make and only takes about 10 minutes from start to finish. Here’s everything you need to know to make your own restaurant-style duck sauce. The recipe can be found following the photos. Ingredients Mix all ingredients thoroughly Mix all of the ingredients thoroughly. Push mixture through a sieve Pass the mixture through a sieve. Chinese Restaurant-Style Duck Sauce RecipeMakes 1/2 cup of sauce Ingredients 1 cup apricot jam 2 teaspoons rice vinegar 1 teaspoon water 1/4 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon dry mustard 1 splash soy sauce (optional) Directions In a small bowl whisk together all ingredients until smooth. There will be larger pieces of apricot from the jam. Using a fine sieve, strain the mixture into a small bowl. Use the back of a spatula to push the sauce through. Discard the mixture that does not pass through the sieve. Serve as desired. Refrigerate any leftover sauce in an airtight container for up to a week. Enjoy! As an Amazon Associate I earn from qualifying purchases.
This Sweet and Sour sauce adds sweetness with an enticing tanginess to your pork, fish, and poultry dishes. Use it as a dip for fried or grilled foods as well. This homemade recipe is delicious, free of preservatives, easy to make, and ready within minutes!
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