Sunday, March 2, 2008

Sauces and Marinades

If you use a citrus juice marinade for your pork, don't marinate it for more than 2 hours or the meat will be mushy.

Check out this article for more on marinating: Marinating 101 from

Sesame-Ginger Marinade


2 large garlic cloves, (minced or put through a press)
4 tsp finely chopped ginger
1/2 tsp red pepper flakes
1 Tbsp dark sesame oil
2 Tbsp sesame oil
4 tsp brown sugar
3 Tbsp soy sauce


Combine the ingredients in a bowl, then pour over chicken pieces. Gently push the pieces around so that all are covered. Refrigerate until ready to use. Grill or broil, using the extra marinade as a sauce.

Yield: Makes about 1/2 cup

Bernaise Sauce

1/2 cup white wine vinegar
5 shallots, minced
2 T. minced fresh tarragon
1/2 tsp. white pepper
4 egg yolks
1/2 cup boiling water
1 cup warm clarified butter
1 Tbsp chervil, minced (optional)

Combine vinegar, shallots, 1 Tbsp tarragon, and pepper in saucepan. Bring to boil and cook, stirring constantly until liquid is almost totally evaporated. Remove saucepan from heat and let cool a few minutes. Add egg yolks one at a time, beating constantly with wire whisk; add the water and blend well; Put saucepan over very lowhear (or to be on the safe side, over hot water double boiler style) and heat sauce again, beating constantly. When sauce has become creamy, remove from heat and let cool slightly. Add clarified butter gradually, beating gently. The butter must be at the same temperature as the egg mixture. Strain sauce through sieve if desires. Season with salt to taste and remaining tarragon and chervil. Sauce should have consistency of mayonnaise.

Crab Sauce

1 small can crabmeat
1/3 cup butter, melted
juice 1 lemon
1 teaspoon flour
1/2 pint single cream
1 egg yolk
salt and pepper
1 tablespoon snipped dill or chives

1. Measure all the ingredients except the seasoning and herbs into a blender or food processor and process until smooth.
2. Transfer to a small bowl and stand it over a pan of simmering water for about 10 minutes, stirring from time to time until thickened and will coat the back of a spoon.
3. Season to taste and stir in the herbs.
4. Drain 1 small can crabmeat, mash with a fork and combine with the sauce when thickened. Heat through.

Excellent served over pasta

Basic White Sauce

1 tablespoon butter
1 tablespoon flour
1/2 teaspoon salt
1 cup milk or 1/2 cup evaporated milk and
1/2 cup water

2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1 cup milk or 1/2 cup evaporated milk and
1/2 cup water

3 or 4 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1 cup milk or one half cup evaporated milk and
1/2 cup water

Melt butter in a sauce pan and whisk in flour and salt until smooth. Gradually stir in cold milk, cooking over direct heat and stirring constantly until sauce boils; reduce heat slightly and continue to stir until sauce becomes smooth and thick. When sauce thickens, simmer for an additional 10 minutes over very low heat, stirring occasionally.Stir carefully to avoid lumps. If sauce becomes lumpy, use a stick blender or rotary beater to blend out lumps or else press through a sieve. Wondra flour may be used to great advantage since this flour does not have a tendency to lump.

Make one of the white sauces above, and stir in 1/4 - 1 whole cup of grated sharp Cheddar or Monterey Jack or other sharp cheese. Stir until cheese melts. One quarter to one half cup of chopped jalapeno peppers may be added for Nacho cheese sauce.

Using thin white sauce, add 4 teaspoons of grated prepared horseradish and 1/2 teaspoon dry mustard to 1 cup of sauce.

Add 1 teaspoon of prepared mustard to one cup of thin white sauce. Serve with ham.

Add 2 or 3 teaspoons of grated onion to 1 cup of thin white sauce. Serve with salmon or salmon loaf, meatloaf, potato pancakes, or crab or fish cakes.

Add one half cup sour cream to one couple of medium white sauce. Serve with cheese blintzes, waffles or potato latkes. Add 1 teaspoon each of chopped fresh chives and dill and serve as a topping for baked potatoes.

Paula's Chili for Hot Dogs

1 pound hamburger, cooked and drained
2 onions
4 T mustard
3 t sugar
2 t vinegar
1 C ketchup
salt to taste
1/2 t red pepper
2 t chili powder

Combine all ingredients. Add enough water to make it smooth. Heat about 1 hour.

Blue Cheese Butter
from Charleston Chops

1/4 lb blue cheese
1/4 lb butter
1 t sugar
1 t salt
1 t black pepper
1 T thyme, fresh and chopped
2 T parsley, fresh and chopped
3 T red onion, chopped fine
1 garlic clove, chopped fine


Put all ingredients in mixer. Mix until smooth. Refrigerate. Server over pork while it is hot.

Basil Pesto

3 oz. fresh basil
1/2 C pine nuts or walnuts
2 T chopped garlic
1 T black pepper
3 oz. fresh spinach
1/2 C grated Parmesan
1/2 C olive oil
1 T salt


Pour all ingredients into a food processor and blend until smooth. If you want to freeze the pesto you make, omit the cheese (it doesn't freeze well). Line an ice cube tray with plastic wrap, and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated Parmesan. Serve with pasta, over baked potatoes, or spread over toasted baguette slices. Yield: 2 cups

Orange-Soy-Ginger Marinade

1/4 cup soy sauce
1/4 cup dry sherry (or you can substitute orange juice)
1/4 cup olive oil
2 tablespoons grated orange rind
1/4 cup fresh orange juice
2 garlic cloves, chopped
1 tablespoon minced fresh ginger

1. Stir together all ingredients. Use immediately, or cover and chill up to 1 week.
Yield: Makes about 1 cup
Southern Living, MAY 2007

Annie’s Arby’s Sauce


1 cup ketchup
2 teaspoons water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon Tabasco pepper sauce

1. Combine all the ingredients in a small saucepan and cook over medium heat, stirring constantly, until the sauce begins to boil, 5 to 10 minutes.
2. Remove the sauce from the heat. Cover and allow to cool.
3. Pour into a covered container for storage in your refrigerator. Keeps for a month or two.

Makes 1 cup.

Cajun Spice

2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon crushed red pepper flakes
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon onion powder
1 tablespoon ground white pepper
1 teaspoon mustard powder

Mix all ingredients in a glass jar. Seal tightly and store in a cool, dry place.

Creole Seasoning Mix

2 tablespoons plus 1 1/2 teaspoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon cayenne pepper
1 tablespoon pepper

Directions: Combine all ingredients. Store in an airtight container. Use to season chicken, seafood, steaks or vegetables. Yields about 1/2 cup.

Fajita Marinade

3/4 cup lime juice
1/4 teaspoon Worcestershire sauce
1/4 teaspoon soy sauce
1/2 teaspoon ground black pepper
1/2 teaspoon salt, or to taste

Marinate skirt steaks for no more than 1 hour.

Zesty Chicken Marinade

4 garlic cloves, minced
1 small onion, finely chopped
1/3 cup chopped fresh cilantro
1/4 cup olive oil
1 1/2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon ground red pepper

Directions: Combine and spread over chicken for at least an hour in the refrigerator. Makes about 1/2 cup (enough for 4 chicken breast halves). Grill or broil, using the extra marinade as a sauce.

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This web site is from my years of collecting recipes that I have enjoyed. You will find recipes I've clipped from newspapers, copied out of cookbooks, recipes from relatives and friends. I've given credit when I remembered from whom or where I got the recipe. The recipes that say "Julie's" in front of them, do not mean I created it. I've just made it so many times, I now claim it as my own. Others' names in front of the recipes only mean they gave me the recipe. They may not be the original creator. I have not tested all of these recipes except the ones with my name in front of them, but I'm sure they are GREAT!


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