font color=maroon>Sauce Recipes and Condiments

A Little Something for Extra Flavor

One or two of these sauce recipes require as much effort as the meal itself, but none are difficult to make perfectly. Though each of these recipes has a recommended amount of spices, remember always these are recommendations, and you should always add spice to taste.

Because I like things rather bland in the spice department, you'll find that it is safe for anyone to use the recommended amounts and add more to suit!

I am also adding some dips and marinades to the sauce recipes page. For that reason, I will be listing under different headings, instead of individual recipes.

Try one or two of these sauce recipes and condiments with your holiday meal, and watch the smiles appear!

I love sweet barbeque sauce recipes - and this is one of the best I've found. It is a combination of my mother's sauce base, and my friend Jerry's additions to it. As barbeque recipes go, I do not generally use measuring utensils to make this one - just pour and taste. It's easy, and it's custom-made every time!

Several of the sauce recipes here will work on top of old-fashioned meat-loaf, but this is my favorite for it. Even Rich likes it better than plain brown gravy!

Simply stir together until there are no more lumps from the brown sugar.

This is actually one of those all-purpose sauce recipes. When kept cold, of course, it's a spread. When warmed, a sauce or syrup. Substitute any herb you wish to create butters for different purposes.

Fresh garlic and a little seasoning salt will create a wonderful spread for garlic bread, which Rich has also used on many cuts of meat before roasting. A combination of herbs will create a wonderful rub for birds - chicken, turkey, goose or duck.

Beat together all ingredients until smooth. Can be stored in the refrigerator.

There are several custard sauce recipes floating around, but this one is the easiest I've made. It also lends itself to additions of herbs and spices for a truly unique flavor.

Beat egg yolks. Mix in the cornstarch, sugar, and salt, and add to egg yolks. Slowly add to scalded milk, stirring constantly.

Cook over low heat until mixture coats spoon.

Remove from heat, pour into covered bowl or jar to cool. Add vanilla after custard has chilled and stir to mix thoroughly. Store in refrigerator as soon as transferred from saucepan to bowl or jar.

Dipping sauce recipes can have as many or as few ingredients as you wish. Create several, with this basic recipe, and put out several types of bread, and you have a very fast and easy appetizer. This is one of those sauce recipes that will keep in the fridge, and is also perfect for midnight snacking!

Whisk together and let sit for several hours before serving. Will keep in the fridge for 3 days.

I loveEggs Benedict. I always hated making the sauce. This is a great short-cut version of all those great hollandaise sauce recipes out there that automatically curdle if you look at them wrong!

Put the raw eggs and lemon juice in the blender, and blend until creamy and light. Add salt and pepper, and while blending slowly, drizzle in the butter to form the sauce. Pour into a serving dish and add the hot sauce, stirring it until well blended.

Since Chili's® doesn't like to fork over all its famous sauce recipes, this is the closest I've come to getting their Honey Mustard Sauce without buying it. It comes close, and is super delicious on just about everything from brats to cucumber salad.

Mix and refrigerate.

Unless you know the owners of a Chinese restaurant - and they are generous people - finding great plum sauce recipes can be a bit difficult. This one is perfect for anything you would use a plum sauce on, and is very simple to make.

In a small saucepan, combine plum preserves, vinegar, soy sauce, garlic powder, ginger, and red pepper. Bring mixture to boiling, stirring constantly. Remove from heat; cool.

Refrigerate overnight in a covered dish.

This is one of several tartar sauce recipes my grandmother used in the restaurant. I think it was passed to me because I don't like to cook, but love fish. It's simple, delicious and fast.

Combine and chill for a couple hours.

One of the more exotic sauce recipes I have in my personal cookbook. I love this stuff! The best part about it is that it is so healthy! I can make up a batch any time, and eat till my heart's content, and never worry about the waist-line, the budget, or the cholesterol!

Bake the eggplants on a foil lined cookie sheet at 350° until very soft (about one hour). Peel them, place them in a bowl and mash them.

Then put the eggplant, the lemon juice, garlic, tahini and salt in a blender or food processor with a steel blade and mash them. Transfer to a serving dish and drizzle the top of the dip with a thin layer of olive oil. Garnish with parsley (and pomegranate seeds if desired).

Spread on wedges of Pita Bread for the most authentic and delicious servings.

This sweet, creamy, and crunchy dip is one of my favorites. It goes well with any fruit, and the kids love it, too!

Mix together all ingredients until smooth.

Goes well with strawberries, kiwis, grapes, apple slices, oranges, pear and peach slices.

This is a great switch from "French onion" dips served everywhere during the holidays. It can be made a few days ahead, and you won't have to worry about left-overs!

Combines all ingredients and chill at least 1 hour.

You can use this dip on anything you would use with dip. It's also excellent on hamburgers or for dipping chicken strips in.

This is one of many dressing recipes I have. I will be adding more as time permits. It is a traditional "oil and vinegar" dressing, but has a bit more flavor than most.

Whisk ingredients in small bowl until combined, OR place ingredients in screw-top jar, shake well.

Goes well with steamed asparagus or broccolini; roasted or steamed potatoes.

This marinade can be used both before and after cooking, and works on just about anything. It made it onto the first rendition of this page because it is one of the best all-purpose marinade/sauce recipes I have.

Combine all ingredients. Store in covered container in refrigerator.

Good on beef, pork, chicken and vegetables.

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