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Sauce is King, what's your favorite/how to make it? [moved from General Topics board]

Sauce can overcome and bring back to life a dried, hard and dead piece of meat. It can save your poor cooking. It is King. Please tell us your FAVORITE sauce and HOW to make it.

My favorite is Thousand Island mix with onion bits.
Slap it on a burger!

Another is Olive Oil and Parmesan Grated Cheese!
Soak it in Toasted Italian bread!

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  1. Olive Oil, vinegar, sugar, lemon juice, chopped onions, chopped celery, pepper. Good over chicken.

    1. Gravy. Brown gravy, sausage gravy, chicken gravy, I don't care. Just give me gravy.

      My mom said she saw an interview with a star high school athlete down in Oklahoma, right after he had signed a letter of intent to play football at OU or someplace. It was a puff piece, I think, because one of the questions asked was the kid's favorite food. He said, "Gravy. I put it on everything. I'd put it on salad, but my mom won't let me."

      1. Allemande: builds on a veloute sauce along with egg yolks, butter, pepper, nutmeg, mushroom cooking juice, and lemon juice.

        Genevoise: builds on bordelaise sauce along with a salmon head, red wine, vegetables, butter, mushroom, and anchovy.

        Red wine: builds on espagnole sauce along with red wine, butter, onion, carrot, garlic, salt, sugar.

        1. Gochujang: A paste made with red chile powder, soy bean paste, garlic, onion, soy sauce, sugar, sesame oil, and rice vinegar.

          1. My stand-by mustard sauce:
            Saute chopped garlic + shallot in OO, add about 1/4 cup chicken broth + white wine (dry vermouth in a pinch), simmer, add 1-2T brown mustard (usually use Guldens) & a little chopped fresh sage or rosemary. Great over pork chops!

            1. PINK VODKA SAUCE, JAR OF FAVORITE MARINARA SAUCE, 1/4 C VODKA, 3/4 PT. OF HEAVY CREAM. IF YOU WANT TO DO IT LOW FAT, USE FAT FREE HALF AND HALF....NOT AS TASTEY.

              1. Hollandaise made in the blender with lots of fresh lemon juice, dry mustard and tabasco. My family would eat it over everything.

                Raspberry Wasabi mustard (from a jar) thinned with a bit of cream or half/half over pork tenderloin. It is delicious and takes 2 seconds.

                Madiera sauce with sauted shallots, veal demi glace and cream. Yummy.

                3 Replies
                1. re: Razorback

                  I second the blender hollandaise - without the mustard. I chill the leftovers and use it over hot vegetables or (secret vice) spread cold on a slice of cold meat or chicken.

                  1. re: Razorback

                    could you post your blender hollandaise with dry mustard and tabasco recipe please?

                    1. re: orangewasabi

                      I'd like to see Razorback's recipe too, but this is how I do mine:

                      put 3 egg yolks and juice of one lemon and a few drops of tabasco in the blender jar.

                      Melt 2 sticks of butter and get it very hot without browning. I use the microwave for this.

                      Turn on covered blender, take off lid and drizzle butter slowly into the egg mixture. It will thicken and turn into a sauce much like hollandaise (the texture isn't quite as luxurious as classic hollandaise but it is much easier.

                      I sometimes add a little garlic or chopped herbs to the eggs - dill if I'm using it for salmon, tarragon for chicken -

                  2. Vietnamese-type sauce: lime juice, fish sauce, crushed garlic. Sometimes I add things like lemongrass, ginger, sesame oil, chili. Makes a great salad dressing.

                    1 Reply
                    1. re: Kagey

                      This is a great sauce. Good on lots of things. Thanks for reminding me.

                    2. I have recently rediscovered Bearnaise sauce. Oh my gawd it is good on fish and steak. And on a burger upon occasion.

                        1. re: MeowMixx

                          I love chimichurri as well -- not only is it versatile, but simple, as well. Parsley, olive oil, garlic, salt, pepper, a dash of cumin and splash of red wine vinegar.

                        2. Wow this is tough! I have so many but what saves the day when I have left overs that I will not throw away or a single potato or zucchini and I'm feeling like I want garlic. This sauce works wonders, on left over pasta, sliced potato, veggies, and as a pizza base.
                          I make a garlic and olive oil gloppy paste by using sea salt and garlic mixing the oil in and pressure on the back of a knife. I make about 2 Tablespoons of this and then I add it to 1 cup of left over ricotta, and a Tablespoon of mayonnaise, a little milk to thin things out and 1/4 cup of Romano and sea salt and fresh cracked pepper. It is wonderfully garlicky, creamy and adds so much flavor it would make shoe leather taste good!

                          1 Reply
                          1. re: chef chicklet

                            My wife found this great sauce that sell for 6-7 bucks.

                            Soy Vay Veri Veri Teriyaki, 21 oz.

                            I think is quite a seller.

                            http://www.amazon.com/Soy-Vay-Veri-Te...

                          2. For a asian wings for bbq.

                            Minced ginger (more the better) / Sugar / <i>Lee Kam kee</i> Char Sui Sauce and let the wings it sit over one night at least in the fridge!

                            Charoal grill the wings

                            spread honey when almost done. (honey is put last prevent it from burning black)