Welcome to Spike's & Jamie's "Spike’s Good Eatin’ Recipe Collection Archives"!!  Here we store all the back issues of the original "Spike’s Good Eatin’ Recipe Collection" and of the "Spike’s Jewish Good Eatin’ Recipe Collection". These newsletters were written by Spike (Jann McCormick) and published by Jamie from 2000 until Spike's death in 2008.  Spike loved to cook and share her cooking with those she loved.  Sharing her recipes was the next best thing.

[Spike’s Good Eatin’ Recipe Collection]   [Spike’s Jewish Good Eatin’ Recipes] 

A-1 SAUCE

ALL-AMERICAN SAUCE

AMARETTO ALMOND CREAM SAUCE

ARBY'S SAUCE

BASIC CHICKEN SAUCE

BASIC TOMATO SAUCE

BASIC TOMATO SAUCE II

BEARNAISE SAUCE

BOURBON CREAM SAUCE

BROWN SAUCE

CAJUN BBQ SAUCE

CAJUN MARINADE AND BASTE

CAJUN STYLE ETOUFFEE SAUCE

CHICKEN BARBECUE SAUCE

CHINESE PLUM SAUCE

CRANBERRY PINEAPPLE SAUCE

CRANBERRY TANGERINE GLAZE WITH BOURBON

CREOLE MAYONNAISE

CUMBERLAND SAUCE

DAVE'S BBQ SAUCE

EASY NEW YORK STYLE PIZZA SAUCE

FRANCINE'S APPLESAUCE

GARLIC AND SIX CHILI WET RUB

GRAND MARNIER PEACH SAUCE

HOLLANDAISE

HOMEMADE CHERVIL DRESSING

HONEY BUTTER

HONEY MUSTARD

HONEY MUSTARD SAUCE

HOT BACON DRESSING

HUNTER'S SAUCE FOR 4

ITALIAN SAUCE

JALAPENO PLUM SAUCE

MARCHAND DE VIN SAUCE

MAYONNAISE

McDONALD'S BIG MAC SAUCE

McDONALD'S SWEET & SOUR DIPPING SAUCE

MEUNIÈRE SAUCE

MOJO PICÓN

MOJO SUAVE

MUSTARD SAUCE

NUTTY PEACH GLAZE FOR HAM

ORANGE SAUCE FOR BEETS

ORIENTAL SAUCE

PACE PICANTE SAUCE

PAPA JOHN'S PIZZA DIPPING SAUCES

PEACH BUTTER

PEACH GLAZE

PEPPERCORN HONEY MUSTARD

PICANTE SAUCE

PONCHARTRAIN SAUCE

RASPBERRY SAUCE

REALLY GOOD HOT SAUCE

RED CURRANT RHUBARB SAUCE WITH PORT WINE

RED LOBSTER TARTAR SAUCE

RÈMOULADE

RHUBARB-ORANGE SAUCE

SABRETT'S ONION SAUCE

SAUCE MAISON

SAUCES - HOW-TO

SOUTH CAROLINA SAUCE

STRAWBERRY SAUCE FOR HAM

TABASCO SAUCE

TACO BELL TACO SAUCE

TARTAR SAUCE

TOMATO SAUCE

TOMATO SAUCE MARINARA STYLE

UPTOWN AU JUS

WHITE SAUCE

YELLOW CURRY SAUCE

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

SAUCES - HOW-TO   > Back to Top <

[]A sauce is a flavorful liquid that is most often thickened and used to season, flavor or enhance the food that it is served with. It should create interest and stimulate the appetite by adding moisture, flavor and a rich appearance to the dish.

The basic structure of most sauces is made up of three components, a liquid, a thickening agent and the seasoning and flavoring ingredients. So let's tackle that first.

The liquid is the base of the sauce and there are five liquids that most sauces or "Mother Sauces" are made of. White Stock, Brown Stock, Milk, Tomato or Clarified Butter. The most common sauces are based on stocks, so an understanding of basic stock preparation is important. Yes, there are shortcuts or products that you can buy to skip this step, I'll cover that.

A stock should be a clear liquid, which gets its flavor from meat, poultry, fish and their bones. Vegetables and seasonings also contribute to a stock. The type of bones used determines the type of stock. Chicken bones make a chicken stock, White stock is made from beef or veal bones, Brown stock is made from roasted beef or veal bones and fish bones (usually a white fish) and trimmings make for a fish stock or "Fumet". The bones, cartilage, connective tissue and trimmings form gelatin when they break down in the cooking process, This gives a wonderful body to the stock.

The second component of the stock is the vegetables. The basic formula is 2 parts onion to one part each of celery and carrots chopped coarsely. Sometimes tomatoes and even a little red wine are added in a brown stock. A fish stock might get the flavor benefit from a little white wine. Salt in my opinion should not be used in stock. I use bay leaf, peppercorns, fresh parsley, and a little thyme, and sometimes a clove of garlic in a brown stock.

To make a stock, follow these simple steps. Break, cut or saw the bones into smaller pieces and rinse under cold water. (If making a brown stock, lightly oil the bones and roast them in a hot oven for an hour to give them a nice color.) Place the bones in a large pot and cover with COLD water. Bring to just a boil and reduce heat. Remove any scum that may rise to the top. Add the vegetables and spices and simmer 6 hours or more for beef, 3 hours for poultry and just under an hour for fish. Strain the stock and cool as quickly as possible. Once cold you'll notice a gelatinous texture to the stock. That's a good thing. If any fat has risen to the top and hardened, remove it now.

Stocks that are further reduced from this point are called glazes or glace. They are reduced to the point that they coat the back of a spoon. Their flavor is intense and when chilled are almost solid or rubbery. At this point, I usually freeze the glace in ice cube trays and store the cubes in the freezer until needed.

Sounds like a lot of work, but not really, and now you have stock to make any number of sauces. You can buy bases in a number of flavors, chicken, beef, pork, lobster, shrimp, vegetable and more. And many types of concentrates are available like roasted garlic, mushroom, red bell pepper, different types of chilies, etc. These bases and concentrates will produce a great flavored stock or soup base for you to start with. They will not have the gelatinous properties of a reduced stock. They are available in small quantities and have a great shelf life in your refrigerator. Minor's bases are probably the most common used by chefs, personal chefs and caterers.

Also available are actual stock reductions and glazes made the same way as I described above. They come in the same variety of flavors like the bases and more. Best used for clear sauces and glazes! Go to http://www.clubsauce.com and look for the link to the their shop. These products as well as the bases can be used to enhance your stock instead of just using salt to bring up the flavor. They also have sauce tips here: http://www.clubsauce.com/20-little-known-sauce-making-tips/

Thickening agents: This is where many good sauces go bad. You must understand the best way to tighten your sauce to achieve the proper texture, flavor and appearance. Let's discuss this briefly.

Starches are the most common thickeners used in sauces. Flour being the primary starch. Other types of starches like cornstarch and arrowroot are also widely used. Let's look at these. Starch granules absorb water and swell and they must be separated before heating in liquid to avoid lumping. There are two ways to do that. The first way is to mix the starch with a type of fat and the second way is to mix the starch with a cold liquid.

Flour is used in sauces and gravies that are not clear. The flour clouds the sauce. The preferred way to tighten a sauce with flour is to make a "Roux". A roux (pronounced roo) is a cooked mixture of equal parts by weight of fat and flour. My recommendation is to use clarified butter or margarine to make a roux. Clarified butter is butter that has been melted and separated from the salts and water that sits at the bottom of the pan. Place the desired amount of your choice of fat in a pan and stir in the equal amount (by weight) of flour and cook over medium heat for 4-5 minutes. Be careful not to burn the roux and keep it from getting any color if using for a white (milk based) sauce. Stir often with a whisk. It's OK for it to darken a little for brown sauces. You'll notice a "Nutty" aroma coming from a well-prepared roux. Once a roux is prepared it will keep in your refrigerator for a month or so if properly stored.

You can mix equal parts of soft butter and flour together well and use that to quickly tighten a sauce at the end of preparation, but I recommend the roux as you won't have the flour flavor.

Cornstarch is another popular thickener and will produce a sauce that is nearly clear and glossy. To use it, mix the cornstarch in a small bowl with just enough water to make a smooth mixture called a "slurry". You add it carefully to a boiling liquid and stir. Keep cooking for a few minutes to allow the sauce to thicken. Don't boil a sauce thickened with cornstarch for an extended time as it will begin to break down and lose some of it's thickness. Cornstarch is used a lot in sweet clear sauces. Arrowroot is used in the same way as cornstarch and is my preference because it produces a clearer sauce, but it is quite a bit more costly.

There are other thickeners you can use including eggs and even breadcrumbs. We'll touch on those later maybe.

With this knowledge you are ready to begin making many different types of sauces. We'll touch on tomato, butter sauces and some fun glazes later.[]

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

[]Here is a basic formula: A roux made from 8 ounces of butter and 8 ounces of flour will thicken a gallon of liquid. So about an ounce will thicken two cups of liquid. I will assume in these recipes that you have some roux prepared already. So you might want to do that. Oh and one more tip, never add a hot roux to a boiling liquid, it can splatter and burn you or at least make a mess.[]

WHITE SAUCE   > Back to Top <
(Bechamel Sauce)

1 teaspoon butter
1 Tablespoon of minced onion
1 cup whole milk or Half and Half
pinch of salt, white pepper and nutmeg
roux, about one ounce (start with 1/2 ounce - 2 Tablespoon)

Melt the butter and quickly sauté the onion, being careful not to brown it. Add the milk and bring to a boil, being careful not to let it boil over. Add the seasonings, very light on the nutmeg and keep at a low boil for a minute.

Add a little roux and stir with a whisk constantly. The sauce will begin to thicken. (Be careful not to add too much roux.) Add it a little at a time until the sauce coats the back of a spoon like a heavy cream soup consistency. Allow it to cook for a few minutes to get rid of any starchiness that might come from the roux.

Strain the sauce through a fine mesh strainer to remove the onion.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

Here are some ideas that will enlarge your sauce repertoire:

To 1 cup of Bechamel you can add these ingredients to make a variety of sauces:

For a Cream Sauce, just add 1-2 ounces of Heavy Cream that has been heated.

For a Mornay Sauce, just add an ounce of grated Gruyere and a healthy pinch of Parmesan. Whisk in until melted and add a teaspoon of fresh butter to finish. Thin with milk if necessary.

For a Cheddar Cheese Sauce, add a couple ounces of grated cheddar cheese and a pinch of dry mustard. Whisk to incorporate.

For a Mustard Sauce add Tablespoon or more of your favorite mustard to the sauce. Taste for the desired flavor.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

BASIC CHICKEN SAUCE    > Back to Top <
(Veloute)

1 cup of Chicken Stock, Chicken Broth, or even water and a bouillon cube
Roux , about an ounce (start with 1/2 ounce - 2 Tablespoons)

Bring the stock to a boil and add your roux slowly until you get the perfect sauce consistency. You have the beginnings of many Chicken Sauces. Here is a simple one for a Chicken Supreme Sauce: Just add a couple ounces of Heavy Cream to your Veloute and you are there! Then you can try this:

For a Chicken and Mushroom Supreme Sauce, just sauté 8 sliced button mushrooms in a little butter. Maybe add a touch of fresh garlic to the pan. Do not brown the garlic or mushrooms. You could even add just a splash of white wine and cook it off. Add the Chicken Supreme Sauce to the pan and blend. Adjust seasonings. Serve over a sautéed or baked Chicken breast.

[]Are you getting it? Once you have the base, you can go anywhere with it. Add Artichoke Hearts and fresh Asparagus with a pinch of dry mustard and a little diced Pimento and you have a wonderful sauce for a chicken dish. The sky is the limit.[]

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

BROWN SAUCE    > Back to Top <
(Espagnole)

1 cup Brown Stock, Beef Broth or even water and bouillon
Roux, about an ounce (start with 1/2 ounce - 2 Tablespoons)

Bring the stock to a boil, tighten slowly with the roux and simmer for a few minutes. Strain. Adjust seasonings. If your sauce needs salt, I recommend that you use a little beef base or crumbled bouillon cube

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

HUNTER'S SAUCE FOR 4   > Back to Top <

1 teaspoon Butter
5 button mushrooms, sliced
1 Tablespoon minces red onion
1 ounce of white wine
1 teaspoon fresh parsley
1/2 teaspoon tarragon leaves
1 cup brown sauce
1/4 cup of prepared pasta sauce, like Ragu Chunky Style
3 Tablespoons diced tomato, Roma

Sauté the mushrooms and onion in the butter for a couple minutes in a hot skillet. Add the wine and allow it to reduce a bit. Add the parsley and tarragon and stir in until you get a blast of tarragon fragrance in your nose. Add the brown sauce and pasta sauce and heat to a boil. Add the diced tomato and simmer for two minutes. Serve over chicken, veal medallions, rabbit, grilled pork chops, or any game bird.

For a simple good red wine sauce, sauté a Tablespoon of chopped shallots and a little garlic in a teaspoon or so of fresh butter until translucent. Turn your heat up and add about 1/3 of a cup of red table wine to the pan, being very careful to watch for flare-ups. This is the alcohol burning off. When most of the wine has cooked off, add your cup of brown sauce and stir. Adjust seasoning. Strain out the shallots.

[]Variations: If you were to use a Marsala Wine, you'd have Marsala Wine sauce for beef dishes, If you used chicken stock instead of beef stock, you'd have a Chicken Marsala Sauce. The same goes for Madeira wine. You could have added Mushrooms to the sauce and not strained it. See how easy it is?[]

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

Here are two sauces made without a roux. They are reduction sauces using heavy cream and a bouillon cube. They are easy and quick to prepare. You notice the similarities in the two sauces as far as the preparation, but the end result is much different.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

AMARETTO ALMOND CREAM SAUCE   > Back to Top <
Note: Amaretto is an almond-flavored liqueur that is a bit sweet
Serves 4
A mildly sweet and nutty complement to any boneless cut of white meat. Actually, quite nice on a trout or salmon filet as well.

1 Tablespoon butter
1/4 cup almonds, sliced
2 Tablespoons Amaretto
2 cups heavy cream
1 teaspoon tomato paste
1 bouillon cube, chicken, crushed

In a non-stick skillet, melt the butter and brown the almonds until golden brown. Be very careful as they will burn quickly. As soon as the almonds are nicely browned, add the Amaretto. Be extremely careful as it should and will flame up for about 10 seconds or so. Don't be afraid, it is supposed to do that. This process burns off the alcohol. After about 30-40 seconds you will have very little liquid in the pan (it will be dark brown).

Add the cream, tomato paste, and the crushed bouillon cube and bring to a boil. Reduce heat to a rolling simmer and reduce by half (about 12 minutes) stirring often. The finished sauce should have a beige, ever so slight pink color and coat the back of a spoon.

[]NOTE: If the Amaretto doesn't flare up in the pan, don't worry! Your sauce will be fine.[]

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

BOURBON CREAM SAUCE   > Back to Top <
Serves 4

I like to use this sauce under a veal or pork chop. Also good with a Pecan Crusted Chicken Breast.

2 Tablespoons olive oil
1/2 teaspoon garlic, chopped
2 teaspoons tomato paste
2 cups heavy cream
1 bouillon cube, beef, crushed
2 ounces bourbon whiskey

In a non-stick skillet over low heat combine the olive oil, garlic, tomato paste, and the crushed bouillon cube. When the olive oil and tomato paste have blended and begin to bubble, add the bourbon. BE VERY CAREFUL because the bourbon should and will ignite. If it doesn't, light it with a match. The alcohol will burn off quickly, in about one minute. Once the flame has diminished, add the cream and reduce it by half over medium heat. It should boil the whole time. Stir often. The finished sauce will have a light pink shade to it and should coat the back of a spoon.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

Here is another tip for sauce making: If you are making a sauce and thickening it with a roux, you can slightly under-thicken it with the roux, then make a cornstarch or arrowroot slurry and finish tightening the sauce with that. Your sauce will have a nice satin finish feel and a slight gloss that will make your food look even better.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

Here is a sauce I** like in the spring because it is light and fruity and because I grow my own rhubarb. So what doesn't go into Strawberry Rhubarb Pie goes in this sauce. I grow strawberries too! This sauce will use arrowroot or cornstarch to thicken. Serve it with rich red meats, game meats, or any white meat. A very versatile sauce. (**The person writing this is Chef David Nelson.)

RED CURRANT RHUBARB SAUCE WITH PORT WINE   > Back to Top <
Serves 4

This very simple but rich sauce can be made in larger batches right about the time the rhubarb is ready. It can be frozen or canned for later use.

2 cups rhubarb, peeled and diced 1/4 inch (about 1 lb. of un-peeled rhubarb)
1-1/4 cups red currant jelly
1 Tablespoon arrowroot
1 Tablespoon port wine

Thoroughly wash about 1 pound of fresh rhubarb and peel the fibrous outer layer off with a knife. Cut the stalks into small pieces, about 1/4 inch dice.

Combine the rhubarb with the red currant jelly and cook over medium heat until reduced by about 1/3. Strain the rhubarb out of the sauce. You should have about 1 cup of liquid. If you have more, reduce over medium heat until the desired 1-cup is reached.

Combine the port wine and arrowroot and stir out any lumps. Add the port mixture to the boiling rhubarb sauce and stir vigorously for 1 minute. Simmer for 2 minutes.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

Here is a Yellow Curry Sauce. I like to serve it under pan-seared scallops or even grilled shrimp. If you can't find yellow curry pate at your supermarket, just use a red or green curry paste. Look in the oriental section of the store, you'll find the fish sauce there too. The curry pastes are hot, so add some, then let it cook for a minute or two and taste. Add more if you like.

YELLOW CURRY SAUCE   > Back to Top <
Serves 4

Combining yellow curry paste and coconut milk makes this simple sauce. I've found it to complement seafood best.

1 (14 ounce) can coconut milk
1 Tablespoon yellow curry paste
2-1/2 Tablespoons fish sauce
1 Tablespoon sugar
1 Tablespoon roux

Combine the coconut milk, curry paste, fish sauce, and sugar in a saucepan and bring it to a boil. Reduce the heat and simmer for about 10 minutes. Add the roux, stir briskly and cook for 5 minutes until the sauce thickens.

NOTES: Yellow curry paste and fish sauce can be found in most supermarkets and gourmet food shops, as well as in an Asian market if you live near a city. This sauce can be made hotter by adding more of the prepared paste. Start off easy, adding more as you go. The sauce gets its beautiful yellow color from the turmeric in the paste.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

EASY NEW YORK STYLE PIZZA SAUCE   > Back to Top <

1 (28 ounce) can Italian plum tomatoes
2 Tablespoons tomato paste
2 cloves fresh garlic, chopped finely
1 teaspoon of dried basil (or oregano, or a mixture of both)
Salt and Cracked Peppercorns to taste


Put the tomatoes in a saucepan and crush them with your hands. Warm the tomatoes over medium heat. Add the rest of the ingredients and stir to incorporate. Bring the sauce to just under a boil and allow to cook for about an hour until it thickens. Adjust seasoning. If not using right away, store in a glass jar in the refrigerator for up to one week. Will freeze nicely for up to 3 months.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

TOMATO SAUCE MARINARA STYLE   > Back to Top <

A Marinara Style Tomato sauce is different from a typical tomato sauce in that it is cooked much quicker and has a chunkier texture and is thinner. A tomato sauce might start with pureed tomatoes and requires a longer cooking time. Marinara is easy to make and is flavored only by the tomatoes, garlic, a little red pepper, salt, a pinch of sugar and I like to add a little fresh basil. This recipe is an adaptation from Lidia Bastianich's recipe.

3 Tablespoons of olive oil
6-8 large cloves of garlic, chopped in small dice
1 (35 ounce) can of peeled plum tomatoes, crush the tomatoes with your hands
Salt, Crushed red pepper and a pinch of sugar, to taste
8 leaves of fresh basil

In a heavy pot, heat the olive oil and cook the chopped garlic for a few minutes, until it just starts turning brown. Carefully add your tomatoes and the liquid to the pot. Bring to a boil and reduce to a simmer. Add the seasonings and stir. Simmer for about one half hour, stirring from time to time. Add the basil a few minutes before you are done and cook for only a minute or two longer. Adjust the seasoning.

[]Note: I like to add more garlic and basil to this recipe, but that is my choice. Also for me to taste a tomato sauce for flavor, I dip a piece of crusty Italian Bread into the sauce. Problem with that is it fills me up if I taste too much![]

[]Options: Sure you have some! To turn this basic recipe into a more traditional tomato sauce, blend the tomatoes in your blender first and add a little water, Maybe a cup. Let the sauce cook longer, hit it with a little oregano if you like. You can add cooked sausage or meatballs to it. If it is a little thin, tighten it up with some tomato paste, a little at a time.[]

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

[]Butter Sauces are the fifth and last Mother Sauce. They are different in that they use no stock or milk, the major ingredient is butter. I used to think Hollandaise was an egg sauce, but egg is actually used for flavor and as a thickener. For a Hollandaise, I'll suggest using clarified butter which is made using the following instructions:

To Clarify Butter:

Melt the unsalted butter in a saucepan over medium heat. Do not boil. Remove the frothy skin that comes to the top with a grease skimmer or small mesh strainer. Then carefully pour off the clear butter, leaving the milky water behind. You don't want this liquid in your Hollandaise, as it will change the consistency and flavor of the sauce.[]

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

[]I'm going to give you a recipe for Hollandaise that you can make in your blender. It is almost fool-proof (depending on the fool) and you can make simple changes to add different flavors, etc.[]


HOLLANDAISE    > Back to Top <
Serves 8

1 pound unsalted butter, clarified and hot
8 egg yolks
1 lemon, juiced
1/2 teaspoon salt
2 dashes cayenne
3 to 4 drops bottled hot pepper sauce

Put the egg yolks, juice, seasonings into a blender. Cover and blend until egg mixture is frothy. SLOWLY pour HOT melted butter into the egg mixture while the bender is running. The sauce will thicken as the butter blends with the uncooked egg yolks. Store the sauce in a warm but not too warm place, or the sauce will get lumpy. Best results if made as close to serving as possible.

Notes:

For southwestern twist, add a half of a jalapeno pepper, seeded, in the first step before blending. Great on shrimp and steaks!

To turn it into a Choron Sauce, which is great on a Filet Mignon, add a good pinch of tarragon and a tablespoon or two of tomato sauce.

I add a Red Pepper Concentrate which I put over eggs benedict made with a thin Chorizo patty instead of Canadian bacon. A big hit!

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

Here are some fun sauces that you can use on a number of different dishes. Glazes that double as dipping sauces and a unique BBQ sauce. I like to cook with farm raised game meat as I used to be a corporate chef for a company that sold these products. Quail, Duck, Elk, Pheasant, Buffalo, Wild Boar, and other foods we won't discuss here. Many times I use sauces that include fruit with these meats, but you know they are just as good on your pork chops, chicken and beef! So let's get started:

The first recipe today is a Jalapeno Plum Sauce. Don't be afraid of the jalapeno, it just adds a bit of flavor and you could leave it out, but don't. I actually won an outdoor grilling contest using this sauce on some quail many years ago, and I've served it in many restaurants over the years. Quite surprisingly it makes a wonderful dipping sauce for things like egg rolls and fried rangoons. It's a perfect baste for any white meat while grilling.

JALAPENO PLUM SAUCE   > Back to Top <

The perfectly unusual blend of fruit, pepper, curry and soy will keep your guests talking about this sauce forever. It is the perfect glaze for any white meat and a most delightful dipping sauce for spring rolls

2-1/2 Tablespoons soybean oil
1/3 cup red onions, small dice
1-1/2 Tablespoons garlic, minced
1-1/2 jalapeno peppers, chopped ( seeds and ribs removed )
1-1/2 pounds purple plums, pitted and diced small
1/2 Tablespoon curry powder
1/2 teaspoon allspice
1/2 cup honey
1/4 cup soy sauce
1 orange, juiced
2 lemons, juiced

In a heavy pot, cook red onion, garlic and jalapeno pepper in soybean oil until tender. Add the plums and stir in the curry powder and allspice. Once the spices are dispersed, add the honey, soy sauce, plums, and the fruit juices.

Cook over medium low heat for 1 hour and 15 minutes uncovered, stirring often. The consistency should be like a chunky tomato sauce. Remove from the heat and allow to cool to room temperature. Bottle and chill the sauce. This sauce can be made ahead of time and it freezes well.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

Here's a quick and easy sauce for basting white meats, and like the recipe before this, makes a wonderful dipping sauce for fried appetizers like spring rolls and egg rolls. Be brave and use it on pork ribs! It uses Grand Marnier; you can substitute Southern Comfort in the recipe. Just pick up one of the little airline bottles of either or what the heck, get one of each.

GRAND MARNIER PEACH SAUCE   > Back to Top <
Serves 4

1 (12-ounce) jar peach preserves
2 Tablespoons tomato paste
1/2 jalapeno, seeds and ribs removed, chopped finely
1 ounce Grand Marnier

Combine the preserves and the tomato paste. This helps cut some of the sweetness and also gives the sauce a wonderful reddish color. Blend in the minced jalapeno and Grand Marnier and warm the sauce over medium heat.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

Here's another one that doubles as a dipping sauce for fried Chicken Tenders. I like to use this on Grilled Turkey Tenderloins. Make some chicken kebabs using some red bell peppers and chunks of pineapple and baste with this. I use Tangerine juice that I squeeze and freeze once or twice a year. You can substitute orange juice.

CRANBERRY TANGERINE GLAZE WITH BOURBON    > Back to Top <
Serves 6
Not just for the holidays!

1 cup cranberries, whole fresh or frozen
1/3 cup tangerine juice
1/2 cup orange marmalade
2 ounces bourbon whiskey

Combine all ingredients in a saucepan and bring to a boil, reduce heat and simmer for 10 minutes. Stir occasionally. Cool to room temperature and chill, or serve immediately.

This sauce can be made ahead of time and freezes well. Prepare some in the fall when cranberries are inexpensive and at their freshest. Thaw the sauce overnight in the refrigerator.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

This next recipe is actually a wet rub. A dry rub is a blend of seasonings used to rub into meats and poultry before smoking or grilling. This one has moist elements in it, which is why I call it a "Wet" rub. You can brush some on a rib-eye steak or pork chops and place them in a zip-lock style bag and marinate in your refrigerator for a few hours before hitting the grill. It's also great for basting white meats. I've also added a bit of this sauce to some mayonnaise and used it on smoked meat sandwiches. Or just sit it out in a bowl next to a spiral ham at a party. Zing!

GARLIC AND SIX CHILI WET RUB    > Back to Top <
Serves 2

1 teaspoon garlic, chopped
1 teaspoon salt
1 teaspoon ground cumin
2 Tablespoons ancho chili powder, or regular chili powder
1 Tablespoon ketchup
2 tablespoons Worcestershire sauce
1-1/2 Tablespoons Pickapeppa Sauce
5 Tablespoons purchased jalapeno jelly

Mash the garlic and salt together to form a paste. In a small bowl combine the paste with the cumin, chili powder, ketchup, Worcestershire and Pickapeppa sauces and the jelly. Stir to form a paste.

NOTE: If you can't find Pickapeppa Sauce in your store, just use more Worcestershire Sauce

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

Today's last recipe is a BBQ sauce that we make here at home. It's got kind of an Oriental twist to it. It's also got a little rum in it! Use it like you would any BBQ sauce. We think it's a keeper!

DAVE'S BBQ SAUCE   > Back to Top <

1/4 cup ketchup
1 teaspoon dry mustard
1/4 cup dark rum
2 cloves garlic - crushed
1 Tablespoon fresh gingerroot, chopped finely
1 cup brown sugar -- packed
1/4 cup soy sauce
1/2 cup chili sauce
1/2 cup peach or orange marmalade
1/4 cup Hoisin Sauce
1/4 cup Worcestershire sauce
1 teaspoon chili powder
1 dash black pepper

Combine ingredients in a bowl and blend thoroughly until the brown sugar has dissolved. Pour into a saucepan and bring to just a boil. Chill and store in a glass jar in the refrigerator.

Note: Hoisin Sauce can be found in the Oriental section of your store.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

PEACH BUTTER   > Back to Top <

1 stick of butter, softened
1 large ripe peach, chopped small
1-1/2 teaspoon powdered sugar
pinch of allspice

Combine the ingredients in a mixing bowl and chill until ready to serve. Let the butter warm a little so it doesn't tear your bread. That's a pet peeve of mine!

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

This is kind of a sauce and mostly a dressing:

HOT BACON DRESSING   > Back to Top <

6 slices of bacon, chopped small
3 Tablespoons of apple cider vinegar
1 teaspoon sugar
1/2 teaspoon freshly cracked peppercorns
2 heads of Bibb lettuce

Wash your Bibb lettuce and tear it into small pieces. Have it ready in a bowl. You'll add the dressing just prior to serving.

In a heavy skillet, brown the bacon pieces until very brown and crisp. Add the vinegar, sugar and peppercorns and bring the skillet to a boil. Remove from heat and toss the dressing with the lettuce and serve immediately

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

It's asparagus season, prices are coming down on my favorite vegetable. I like to spray it with a little olive oil and grill it. Then drizzle a little balsamic vinegar over it with a bit of salt and fresh cracked pepper! My favorite!

Here's a different recipe for asparagus. Steamed or grilled it's wonderful. Enough for two pounds of fresh asparagus.

HOMEMADE CHERVIL DRESSING   > Back to Top <

2 lemons juiced
2 Tablespoons fresh chervil, chopped
1 large egg yolk
2/3 cup extra virgin olive oil

Place the lemon juice, chervil and egg yolk into your food processor and pulse until a little frothy. With the processor running add the olive oil in a thin slow drizzle into the egg mixture until it is smooth and creamy. Chill for 2 hours and whisk before topping your asparagus.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

I love ham and here is a simple glaze you can use to make yours special. Make little slices along the top of the ham in a triangle fashion and then baste the ham with this glaze. Heat your ham in a 350 degree oven for about 15 minutes per pound. I usually cover mine with foil until about one half-hour before it's ready. Just heat your ham to an internal temperature of 150°.

PEACH GLAZE   > Back to Top <

8 ounces of a good peach preserve
1/4 cup of packed light brown sugar
1/4 cup of good peach brandy
1 teaspoon dry mustard

Place all ingredients into a saucepan and simmer until nice and syrupy! Can be made ahead and stored in a glass jar in your refrigerator.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

Here's a warm applesauce recipe you should like. I think it should go well with that ham we were just talking about. It's different than what you would expect and different is good!

FRANCINE'S APPLESAUCE   > Back to Top <

1/2 cup raisins
1/3 cup of brandy
1 small onion, diced
1/2 stick of butter
8 Granny Smith apples, peeled, cored and chopped
pinch of lemon rind
1 Tablespoon sugar

Soak the raisins in the brandy for a couple hours.

Sauté the onions in the butter until soft and translucent. Add the apples and stir. Cover and simmer for 12-15 minutes until tender. Add the lemon rind and remove from heat. Puree the apples in your food processor or blender and then add the raisins and brandy. Stir to incorporate. Taste and add the sugar if necessary. Serve warm. Can be made ahead and reheated.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

Here is a great Au Jus recipe for Prime Rib or Big Grilled Steaks. If using this recipe for a Prime Rib, use the pan drippings, for steaks use a good stock or demi-glace. See the vendors below.

UPTOWN AU JUS   > Back to Top <

2/3 cup red wine
8 ounces pan drippings or beef stock
1 teaspoon freshly cracked peppercorns
2 Tablespoons dry mustard
1 Tablespoon fresh chopped parsley
2 Tablespoons shallots, finely chopped
1-1/2 Tablespoons horseradish.

Pour the wine and drippings into a saucepan with the peppercorns and bring to a boil. Simmer for 2 minutes and add the remaining ingredients. Simmer for 3 more minutes and serve in a gravy boat.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

Ice Dream for Dessert? I hope so. Here is a fresh raspberry sauce you can make to top your dessert.

RASPBERRY SAUCE   > Back to Top <

1 pint of fresh raspberries
1/3 cup sugar
1 Tablespoon lemon juice

Process in your food processor and store in a glass jar in your refrigerator.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

PACE PICANTE SAUCE   > Back to Top <
(Medium)

Texan David Pace had been selling 58 different varieties of jam, jellies and sauces from the back of his liquor store in the 1940's when he came up with a recipe for a thick and spicy tomato-based sauce he dubbed "Picante." When sales of David's new sauce took off, he concentrated all his efforts on marking his all-natural, preservative-free product, and designed the sauce's famous hourglass-shaped jar (to keep it from tipping over). Now America's number one Mexican hot sauce brand, Pace Foods makes it known that it still uses only fresh jalapeno peppers in the sauces, rather than the brined, less flavorful jalapenos -- like those canned nacho slices. Each year all the fresh jalapenos used by the company weigh in at around 30 million pounds, and the nation gobbles up around 120 million pounds of the zingy sauces. Here's a simple recipe to make a kitchen copy of the medium heat level Pace Picante Sauce which was the first variety David created. The mild and hot versions were added in 1981, and you find clones for those at the bottom of the recipe in "tidbits."

1 (10.75-ounce) can tomato puree
1 can full of water (1-1/3 cups)
1/3 cup chopped Spanish onion
1/4 cup chopped fresh jalapeno peppers, with seeds (3-4 peppers)
2 Tablespoons white vinegar
rounded 1/4 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon dried minced garlic

1. Combine all ingredients in a saucepan over medium/high heat.
2. Bring to a boil then reduce heat and simmer for 30 minutes or until thick.
3. When cool, bottle in 16-ounce jar and refrigerate overnight.

Makes 2 cups (16 ounces).

Tidbits:
For the mild version of the salsa, reduce the amount of fresh jalapenos to 2 rounded tablespoons (2-3 jalapenos).

For the hot variety, increase the amount of jalapenos to 1/3 cup (4-5 jalapenos).

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

TACO BELL TACO SAUCE   > Back to Top <

1 (8-ounce) can tomato sauce
1/3 cup water
1/4 teaspoon chili powder
1-1/2 teaspoons cumin
1-1/2 teaspoons dry minced onions
1 Tablespoon white vinegar
1/2 teaspoon garlic powder
1/2 teaspoon  garlic salt
1/4 teaspoon  paprika
1/4 teaspoon  sugar
1/4 teaspoon  cayenne pepper

Place in sauce pan and stir well, simmer at a very low temperature for 15 - 20 minutes. Remove and cool. May be kept in refrigerator for several days.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

PICANTE SAUCE   > Back to Top <

2 cups ketchup
1/2 cup finely diced onion
1/4 cup finely diced green bell pepper
1/4 cup finely diced celery
1/2 teaspoon finely diced jalapeno pepper
1-1/2 teaspoons black pepper
1-1/2 teaspoons garlic powder
2 dashes Tabasco sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon thyme
1/2 teaspoon salt

Thoroughly blend all ingredients several hours before using to allow flavors to meld.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

CAJUN BBQ SAUCE    > Back to Top <

1/4 cup cane syrup
1/4 cup ketchup
1/4 cup vinegar
1/4 cup Creole mustard
1/4 cup Worcestershire sauce
1 teaspoon cayenne pepper

Mix everything well. Store it in the refrigerator.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

CAJUN MARINADE AND BASTE    > Back to Top <

1/2 cup olive oil
2 cloves of garlic, crushed
1 teaspoon leaf thyme
1/2 ground hot red pepper
1/2 teaspoon black pepper
1/4 cup vinegar
1 teaspoon leaf oregano
1 teaspoon salt
1/2 teaspoon paprika

Combine all ingredients in jar with tight fitting cover. Shake vigorously until well blended.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

CAJUN STYLE ETOUFFEE SAUCE    > Back to Top <
Etouffee means "to smother." Serve over grilled chicken or roast pork.

1 teaspoon olive oil
1 large onion, cut into strips
1 large green bell pepper, cut into strips
1 teaspoon garlic, minced
1/4 pound smoked sausage (andouille or kielbasa) sliced into thin, half-circles
1 cup tomatoes, diced
1 teaspoon Cajun seasoning (like blackening spice blend)

Sauté pepper, onion, and garlic in oil until just soft. Add the remaining ingredients and simmer for 25 minutes. Serve warm.

Makes about 2-1/2 cups

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

CREOLE MAYONNAISE    > Back to Top <

1 cup Dijon mustard
2-1/4 cups mayonnaise
1-1/2 teaspoon white pepper, fine grind
3/4 teaspoon cayenne pepper
3/4 teaspoon Tabasco Sauce or equivalent
1-1/2 teaspoons Worcestershire sauce

Mix all ingredients well.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

HONEY BUTTER    > Back to Top <

1/2 cup soft butter (not oleo)
1/2 cup honey
1/2 cup whipping cream
1 teaspoon vanilla

Cream butter and honey. Add cream a little at a time. Beat until fluffy. Add vanilla. Serve on breakfast breads such as pancakes or Pain Perdu.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

HONEY MUSTARD    > Back to Top <

1 Tablespoon Prepared Mustard
1 teaspoon Paprika
1 teaspoon Celery Seed
1/4 teaspoon Salt
2 Tablespoons Fresh Lime Juice
2 Tablespoons White Vinegar
1/2 cup Honey
1/2 cup Salad Oil

The old Margarita maker is great for blending this dressing. Put in everything except the oil and blend at low speed. Add oil slowly while blending.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

HONEY MUSTARD SAUCE    > Back to Top <

3/4 cup Dijon mustard
1/4 cup vegetable oil
1/4 cup honey
2 Tablespoons dry mustard

Heat everything to just boiling, stirring constantly. Cool and store in jars in the refrigerator.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

PEPPERCORN HONEY MUSTARD    > Back to Top <

2-1/2 cups Dijon mustard
1 jar (9-1/2 ounces) extra-grainy Dijon mustard
3/4 cup honey
2 Tablespoons cracked black pepper
1 Tablespoon dried tarragon leaves, optional

Combine all ingredients in medium bowl. Blend with wire whisk. Spoon into 4 labeled 1-cup containers. Store in refrigerator up to 4 weeks.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

MUSTARD SAUCE   > Back to Top <

1 cup water
1/2 cup brown sugar, packed
1/4 cup cider vinegar
2 teaspoons mustard powder
1/4 tablespoon salt
1 dash black pepper
1 dash cayenne pepper
3 tablespoons cornstarch
1/4 cup cold water

Combine all ingredients, except cornstarch and water, in saucepan. Bring to a boil. Dissolve cornstarch in water. Blend in and cook until sauce clears and thickens.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

MEUNIÈRE SAUCE   > Back to Top <

1 stick unsalted butter
2 teaspoons fresh squeezed lemon juice
salt and pepper to taste
1 Tablespoon minced fresh parsley

Melt the butter over the lowest possible heat. Remove from heat and let stand for 2 minutes. When the solids have settled to the bottom, skim off the butter from the top. Strain into another saucepan. Cook very slowly until the clarified butter is light brown. Add the remaining ingredients. Stir well and serve right away.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

MOJO PICÓN   > Back to Top <

Red and Dangerous Chili Sauce

15 Canarian chili peppers (or other dried chili peppers),
2 bulbs of garlic
2 soup spoons cumin
2 soup spoons olive oil
1/2 liter vinegar
1 soup spoon paprika

Remove the seeds and tails of the peppers, chop them and grind or pound well with the rest of the dry ingredients in a pestle and mortar. Then add the wet, first the oil and then the vinegar and mix well. The quantity of oil must never be more than the quantity of vinegar to ensure that the mojo will keep well in an air-tight glass container. This makes a concentrated sauce, so that when needed, oil must be added to dilute to taste. Keep in a cool place and avoid direct sunlight.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

MOJO SUAVE   > Back to Top <

The sweet red version

As above, but only one chili is used and the rest are replaced by sweet red peppers. The rest of the ingredients are the same and the method identical.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

PONCHARTRAIN SAUCE    > Back to Top <

1 small onion, chopped fine
1 cup Chardonnay
1 Tablespoon butter
1 Tablespoon flour
1 cup stock (fish or chicken)
1/4 cup mushrooms, chopped fine
1 small green pepper, chopped fine
2 cloves garlic, minced
1/2 cup butter, chopped into pieces about 1 Tablespoon each

Cook the Chardonnay and the onion together over a low fire until the wine reduces and the onion is very soft and transparent. Melt the 1 Tablespoon of butter in another heavy sauce pan over medium heat. Add the flour and whisk until blended. Add the stock a little at a time, whisking constantly until blended and thickened. Add the mushrooms, green pepper and garlic. Smother down until the vegetables are soft. Remove from heat and add the 1/2 cup of butter in pieces until melted. Add to the Chardonnay (which should now be like a glaze) mixture. Blend well over very low heat. Season to taste with salt (may not be needed), black pepper, cayenne, and tarragon.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

REALLY GOOD HOT SAUCE   > Back to Top <
Not for the faint of tongue!

Start with 15 or 20 yellow-orange scotch bonnets (an Island variant of the Habanero, or just use Habs if you can't get Scotch Bonnets - it'll be the same)
5 or 6 hot red peppers - try jalapenos, thais, bird peppers, etc
1 cup yellow onion
2 cups mango or papaya
3-4 garlic cloves
1/2 piece fresh ginger root
2 teaspoons ground dry mustard
2 Tablespoons fresh lime juice
1 cup white vinegar
1/4 cup medium dark island rum

Stem & seed the peppers, remember most of the heat is in the seeds and inner membranes so use just seeds as desired for heat level. No, forget I said that, just throw away the stems and use the rest - you did say you wanted hot sauce, didn't you? Combine liquid ingredients in non-reactive pot and bring to a boil, simmer for 5 minutes. Meanwhile, put all other ingredients into food processor and chop finely. Add the liquid and puree lightly. You'll end up with a beautiful golden orange sauce flecked with red from the red peppers. Bottle and keep refrigerated, should last 2-3 months - if you don't use it up before that! Use as a marinade, in soups, on fish, eggs, whatever.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

RÈMOULADE    > Back to Top <

1 cup mayonnaise
1 Tablespoon dill pickle, minced
1 teaspoon Worcestershire
2 teaspoons brown mustard
1 small onion, minced
1 clove garlic, minced
1 small green pepper, minced
1 Tablespoon parsley, minced

Mix well. Good with shrimp or crawfish.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

RHUBARB-ORANGE SAUCE   > Back to Top <

12 ounce rhubarb, trimmed and diced
3/4 cup minced onions
1/4 cup fresh orange juice
3 T honey
2 T golden raisins
2 teaspoon grated fresh ginger

In a large saucepan, combine the rhubarb, onions, orange juice, honey, raisins, and ginger. Bring to a boil over medium heat, stirring frequently. Reduce the heat to low and cook, stirring once or twice, for 5 minutes, or until the rhubarb is tender. Set aside to cool. Serve over grilled chicken breast, roast turkey breast, or roast pork tenderloin.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

STRAWBERRY SAUCE FOR HAM   > Back to Top <

2 packages (10-ounces) frozen strawberries, thawed
2 T cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon cloves

In a 2-quart saucepan, place strawberries and their liquid, cornstarch, cinnamon, and cloves. Over medium heat, cook, stirring constantly, until mixture is thickened. During the last 20 minutes of roasting time, baste ham with some of this sauce. Serve remaining sauce, warm, over ham slices.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

NUTTY PEACH GLAZE FOR HAM   > Back to Top <

1 cup peach jam
1/2 teaspoon dry mustard
2 Tablespoons chopped nuts
2 teaspoon cider vinegar
1/2 teaspoon ground ginger
1/4 teaspoon angostura bitters

Mix all ingredients well and store, covered, in fridge. Makes about 1-1/4 cups.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

ITALIAN SAUCE   > Back to Top <
(Rosemarie Julia Battaglia)

1 can tomato puree (12 ounces)
1 can tomato paste (6 ounces)
1 can peeled, cut tomatoes (22 ounces or so)
12 ounces water
1 Tablespoon sugar
1/4 teaspoon Italian seasoning
1 Tablespoon olive oil
1/8 teaspoon garlic powder
salt and pepper
1 pound browned ground beef.

1/2 package spaghetti or shells

Throw together all at once in a pot. Simmer for at least 2 hours, stirring occasionally and adding water as needed. Just before serving, add 1/2 package cooked spaghetti. This sauce is also good for lasagna. And pizza!

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

TOMATO SAUCE   > Back to Top <

18 pounds (54 medium) ripe tomatoes
3 Tablespoon brown sugar
4 teaspoon salt
1/2 teaspoon pepper
3 large onions, chopped (or 3/4 cup dried onions)
3/4 cup snipped parsley
6 cloves garlic, minced (or 1/2 t powder)
1 Tablespoon dried basil
1 Tablespoon oregano
1 Tablespoon thyme
3 bay leaves

Remove stem ends and the core, cut up tomatoes. Let stand 15 to 20 minutes in colander to drain. In 10-quart Dutch oven, combine tomatoes, sugar, salt, and pepper. Bring to boil, stirring occasionally. Boil gently, uncovered, for 1 hour, stirring occasionally. Puree in food mill, return puree to pan. Add remaining ingredients, boil gently, uncovered, for 1-1/4 hours or until of desired consistency. Process 55 minutes, or, to freeze, cool and pack in pints, seal, label, and freeze.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

BEARNAISE SAUCE   > Back to Top <
(to serve with steak, chicken, or lamb)

2 egg yolks
1 Tablespoon lemon juice
3/4 cup butter, melted
1 Tablespoon drained capers
2 Tablespoon chopped parsley
1-1/2 teaspoon tarragon vinegar
salt and pepper

In top of double boiler, beat egg yolks with lemon juice until blended. Place over hot (not boiling) water. Don't allow water in bottom pan to touch top pan. Slowly add melted butter, stirring constantly with a wooden spoon. Cook and stir just until mixture thickens. Remove from heat and add capers, parsley, vinegar, and salt and pepper to taste. Stir to mix.

Makes 1 cup.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

CRANBERRY PINEAPPLE SAUCE   > Back to Top <

4 cup cranberries
1 can (8-1/2 ounces) crushed pineapple
3/4 cup sugar
1/4 teaspoon allspice
1/4 teaspoon ginger
1 teaspoon cinnamon

Combine all ingredients in saucepan. Bring to boil, then simmer, covered, for 15 minutes. Serve hot or cold with ham, chicken, or turkey. May also be chilled and used to fill peach halves for salad, or may be served as cold relish.

Makes 3 cups.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

ORANGE SAUCE FOR BEETS   > Back to Top <

1/4 cup sugar
2 Tablespoon flour
1/2 teaspoon salt
1/2 cup orange juice
1 Tablespoon grated orange peel

Blend ingredients and cook, stirring constantly, for 5 minutes. Serve over cooked beets.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

MARCHAND DE VIN SAUCE   > Back to Top <

1/2 cup butter
1/2 cup finely chopped mushrooms
1/2 cup minced ham
1/3 cup finely chopped shallots or green onions
1/2 cup finely chopped onion
2-3 cloves garlic, minced (or a bit of powder)
2 Tablespoon flour
1/8 teaspoon pepper
dash cayenne
3/4 cup beef stock (3/4 cup water, 1 bouillon cube)
1/2 cup cooking claret

In a 9-inch skillet, melt butter and lightly saute the mushrooms, ham, shallots, onion, and garlic. When onion is tender, add flour, pepper, and cayenne. Brown nicely about 7 to 10 minutes, stirring constantly. Blend stock and wine. Cover and simmer over low heat about 15 minutes stirring occasionally.

Makes 1-1/2 cups.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

SAUCE MAISON   > Back to Top <

1/4 pound butter
1 Tablespoon Worcestershire sauce
3/4 cup glace de viands from beef (or 3/4 cup water + 1 cube)
pinch chopped parsley

Melt butter, heating until golden brown. Add Worcestershire sauce and glace de viande; cook 1 minute. Add parsley. Serve with hamburger patties.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

CUMBERLAND SAUCE   > Back to Top <

Roast pork pan juices
2 oranges
2 Tablespoon cornstarch
1/2 cup currant jelly
1/3 cup orange juice
1 cup ruby port
5 drops Tabasco

Skim fat from reserved pan juices; discard fat. Measure juices - you will need one cup. Add water if necessary. Pare orange zest from both oranges; parboil 5 minutes.  Cut into thin shreds.

Squeeze oranges; measure 1/3 cup juice. Stir cornstarch into juice in medium saucepan. Stir in port, currant jelly and Tabasco; bring to the boil, stirring constantly; cook until bubbly; then cook 1 minute longer. Stir in orange rind. Serve with pork.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)