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Recipes : Sauces and gravies
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Message 1 of 5 in Discussion

From:

KeenPatty12 (Original Message)

Sent: 11/5/2002 4:34 PM

Mom's Barbecue Sauce

32 oz. bottle of Ketchup

1 teaspoon prepared yellow mustard

Chopped onions (to taste)

Brown sugar (to taste)

Dash of worcestershire sauce

1 tblsp. vinegar

Mix and taste. Add more of whatever is needed. I like it a little on the sweet and tangy side. Simmer for one hour. Cool and pour into a jar or bottle.

Note: My mom made up this recipe and it is awesome on ribs! Add a little to your standard meatloaf and then put a little on the top. It is good! This keeps well refrigerated for quite some time.

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Message 2 of 5 in Discussion

From: Twirp2

Sent: 11/13/2002 10:18 PM

My BBQ Sauce

1 c. catsup

1/4-1/2 c. brown sugar (depends on how sweet you like it)

1/4 dark lager beer (or you can use Amber Bock O'dulls)

dash of worcestershire sauce

dash of liquid smoke

dash of hot sauce (I like Chalula the best)

season to taste: Garlic and onion powder, season salt, pepper, and optional small dash of crushed red pepper (or whole is fine too)

In sauce pan over med heat dissolve brown sugar in catsup. Slowly poor in beer. Simmer for 10 minutes. Add rest of liquid ingredients. Add seasonings to taste. Simmer over low heat stirring frequently for 20 minutes

I like to use this for Ribs and Chicken on the grill or in the oven, I don't prefer it for a dipping sauce, but who knows you may enjoy!

Message 3 of 5 in Discussion

From:

KeenPatty12

Sent: 11/19/2002 2:56 PM

Creamy Horseradish Sauce

This is very good served with the New England Boiled Dinner recipe in the Roast Beef thread.

1/2 cup heavy cream

3 tblsp. prepared horseradish

1 tsp. sugar

1/4 tsp. salt

1/8 tsp. pepper

Beat cream in a small bowl with electric mixer until soft peaks form. Fold in horseradish, sugar, salt and pepper. Refrigerate.

Message 4 of 5 in Discussion

From:

M_Chatty2

Sent: 12/16/2003 7:21 PM

The best sweet and sour sauce:

1 cup kewtchup

1 cup brown sugar

1 1/4 cup white vinnegar\

cornstarch

Mix all ingerd except cornstartch. taste.if to sour add a bit more ketchup/brown sugar. I usally use this recipe when making something in oven or croc pot. periodically check sause to see how thickens. mix up tblsp corstach with just enough water to not make it lumpy qand add..stir sauce.To save time you probaly want to add a bit from the start. This helps if you dont use flour to brown your meat( i prefer just to brown without the flour al though the flour helps thicken the sauce..that is why i have switched to the cornstartch mixture.

I have only bought sweet and sour sauce once since trying this recipe and i will never buy it again..this is perfect( or so all who try it tell me)

Message 5 of 5 in Discussion

From:

KeenPatty12

Sent: 4/3/2006 6:50 PM

bumping for more sauce recipes. Anyone have a good Hollandaise or Bernaise sauce? How about a good cheese sauce for over broccoli?

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