Tasty Kitchen: A Happy Recipe Community! » Sauces

Apple Cider Syrup

Sarah Elizabeth — Wed, 15 May 2013 14:53:42 +0000

In a small saucepan, whisk together all ingredients until smooth. Cook over medium heat until bubbly and slightly thickened. Serve.

Yields about 1-1/2 cups. Store in refrigerator up to 3 days.

Almond Pesto

Nicole — Tue, 14 May 2013 19:33:29 +0000

Combine basil, almonds, garlic and Parmesan cheese in a food processor. Pulse until a thick paste forms. Scrape down the sides of the bowl. With the processor on low, pour oil in through the feed tube in a steady stream and continue processing until pesto forms.

*Keeps in refrigerator for about a week.

Rustic Tomato Sauce

The Newlywed Chefs — Tue, 07 May 2013 00:17:30 +0000

In a small Dutch oven, heat the olive oil over medium high heat. Add the onion and cook until translucent, about 2 minutes. Add the garlic and salt, and continue cooking for another 3 minutes.

Add all other ingredients and stir. Bring sauce to a simmer, then reduce heat to medium low (maintaining a simmer).

Simmer for about 45 minutes. Using an immersion blender, blend sauce until smooth. Store in an airtight container and refrigerate or freeze if using more than a week later.

Warm Black and Blueberry Sauce

Tricia @ Saving room for dessert — Sun, 05 May 2013 15:46:25 +0000

In a small saucepan combine the berries, water, sugar and lemon juice. Heat on medium until the sauce boils. Reduce the heat to medium-low and cook until the mixture thickens, about 15 minutes. Remove from heat and stir in the butter.

Recipe adapted from Cooking Light Magazine, July 2011.

Romesco Sauce (aka Roasted Red Pepper Sauce)

Kari Lindsay — Sat, 04 May 2013 17:01:37 +0000

1. Add the almonds into the bowl of a food processor. Pulse until the almonds are quite fine but some small pieces are okay.
2. Add the torn bread and the garlic into the food processor and pulse until you have the texture of bread crumbs.
3. Add the remaining ingredients except the olive oil into the food processor. Turn the food processor on, and stream the olive oil through the opening at the top. Blend until completely smooth.
4. Refrigerate for at least one hour before use.
5. Store in the refrigerator in an airtight container for up to one week.

Serve Romesco Sauce over fish, chicken or steak. Use it to top Potato Croquettes, toss it into pasta, or even use it as a sandwich spread.

Note: A blender may be used in place of a food processor, just be sure to give the almonds a chop first.

Classic Guacamole

Julia {The Roasted Root} — Fri, 03 May 2013 14:53:35 +0000

Halve the avocados and add the flesh to a mixing bowl. Using a fork, mash the avocado gently but leave it somewhat chunky.

Add the remaining ingredients to the bowl with the avocado and fold everything together until combined.

Serve guacamole on top of tacos, in burritos or with tortilla chips!

This recipe is courtesy of Matthew Locricchio from his cookbook, Teen Cuisine New Vegetarian, published by Amazon Children’s Publishing.

Sriracha Barbeque Sauce

lifesambrosia — Thu, 02 May 2013 04:15:36 +0000

Combine all ingredients together in a small saucepan. Mix well. Bring to a boil. Reduce heat to low and simmer for 20-25 minutes or until sauce has thickened. Serve.

Mushroom Gravy for Everything and Anything

Kari Lindsay — Mon, 29 Apr 2013 22:07:16 +0000

1. Add the butter to a skillet with the onions, mushrooms, garlic and thyme. Sauté over medium to medium high heat until the onions and mushrooms have browned.
2. Turn the heat to medium and add the flour. Cook while stirring for 2 to 3 minutes to cook the raw flour taste out.
3. Add to the skillet the stock (chicken, beef, or vegetable), Worcestershire sauce and the soy sauce. Cook while stirring until the gravy thickens enough to coat the back of a spoon.
4. Stir in the sour cream, season with salt and pepper.
5. Remove from the heat.

Serve mushroom gravy over chicken, steak, pork chops, meatballs, even veggie burgers or tempeh.

Warm Banana Walnut Butter Sauce

The Well Floured Kitchen — Fri, 26 Apr 2013 13:41:30 +0000

Melt butter in a small saucepan over medium-low heat then add the bananas. Cook bananas in the butter for about 5 minutes or until they soften. Stir in sugar until it dissolves. Add vanilla and walnuts and heat through. Serve!

Chef Patrick’s Steak Sauce

Patricia @ ButterYum — Thu, 25 Apr 2013 16:49:35 +0000

I had the pleasure of assisting a chef who taught a great steak cooking class. This steak sauce is one of the recipes he shared with the class and he kindly gave me permission to share it with all of you. Note: this sauce can also be used as a 10-minute marinade.