40 Super Sauce Recipes

40 Super Sauce Recipes
A Complete Cookbook of Meal-Enhancing Ideas!
By
Alice Waterson
Copyright 2017 Alice Waterson

Kindle Edition
License Notes
No part of this Book can be reproduced in any form or by any means
including print, electronic, scanning or photocopying unless prior permission
is granted by the author .
All ideas, suggestions and guidelines mentioned here are written for
informative purposes . While the author has taken every possible step to
ensure accuracy, all readers are advised to follow information at their own
risk . The author cannot be held responsible for personal and / or commercial
damages in case of misinterpreting and misunderstanding any part of this
Book
Table of Contents
Introduction
Breakfast sauces can help you start the day off right, on busy weekdays and laid-back
weekends alike…
Pasta & Egg Sauce
Aioli Sauce
Hollandaise Sauce
Herbed Sour Cream
Honey-Yogurt Sauce
Fruit Sauces add so much fresh taste to all kinds of dishes…
Chipotle & Blueberry Sauce
Berry & Kiwi Sauce
Cranberry, Ginger & Apricot Sauce
Mango-Pear Sauce
Cran-Raspberry Sauce
Sweet Citrus Sauce
Spiced Apricot Sauce
Cinnamon & Apple Sauce
Cherry & Berry Sauce
Strawberry-Lemon Sauce
Chimichurri Sauce
Kansas City-Style BBQ Sauce
Mushroom Pan Sauce
Parmesan Garlic Cream Sauce
Easy White Wine Sauce
Cilantro – Garlic Sauce
Gyoza Sauce
Super Spaghetti Sauce
Chili Garlic Dipping Sauce
Champagne Lemon Sauce
Simple BBQ Sauce
Herb & Mint Seafood Sauce
Honey-Adobo Sauce
Classic Teriyaki Sauce
Raita Sauce (Indian)
Alfredo Sauce
Spicy Hot Dipping Sauce
Avocado & Cilantro Sauce
Enchilada Sauce
Lemon-Pepper Grilling Sauce
Dessert Sauces… Make those tasty desserts even better with great sauces…
Coconut Sauce
Pineapple Lime Sauce
Butterscotch-Vanilla Sauce
Praline Sauce
Sweet Caramel Sauce
Conclusion
Introduction
How can you integrate sauces into your meal recipes at home?
Can you seek out the different varieties of ingredients you’ll need to make
these sauces?
Are you curious about the various ways in which sauces can make your
dinners tastier?
Elegant and silky, hearty or thick, the best sauces may elevate your already-
good dishes to a higher level. Making sauces may seem to be daunting at
first, but they are not that hard. From making sauces in a pan to drizzling
them over your favorite dishes, I am including tips that will help you master
the art of making tasty sauces, and better meals.
In this cookbook, you’ll discover how to use 40 sauces to make your meals
irresistible.
The sauce you want depends on the type of meal you’re making. Delicate
main meats and fish can’t be drowned by rich sauces, just as light sauces can
be lost when used in bold dinners. Your sauces must complement or contrast
the meal they are being served with. It takes experience to determine the
balance. Start your experimentation today!
Breakfast sauces can help you start the day
off right, on busy weekdays and laid-back
weekends alike…
Pasta & Egg Sauce
Eggs and marinara sauce come together in this easy, rich sauce that can easily
be made even on hurried weekday mornings.
Makes: 4 Servings
Cooking + Prep Time: 12 minutes
Ingredients:
4 eggs, large
2 cups of marinara sauce
Instructions:
1. Bring the pasta sauce to boil in deep, large skillet.
2. Beat the eggs. Add to pasta sauce slowly till the eggs have been cooked
and are blended well in sauce.
3. Sauce color will go from red to orange.
4. Dip Italian bread in sauce, as desired.
Aioli Sauce
Aioli sauce is usually described as a tasty version of the neutral condiment of

mayonnaise. It is made with mayo, as well as garlic, fresh herbs and fresh
lemon juice.
Makes: 4 Servings
Ingredients:
1 cup of mayonnaise
Garlic
Fresh herbs
Lemon juice, fresh
Instructions:
1. Place 1 cup of mayonnaise in mixing bowl.
2. Add herbs, lemon juice and garlic.
3. You can use it like you usually use mayo. The taste is superb.
Hollandaise Sauce
This sauce will wow you – it could be THE best hollandaise sauce you have
ever had. You can serve it over dishes like asparagus and salmon, to seal the
taste. You’ll enjoy the subtle spices, too.
Makes: 1 cup
Ingredients:
1 stick of butter, unsalted, melted
1 tbsp. of lemon juice, fresh squeezed
4 yolks from large eggs
1 pinch salt
1 pinch cayenne pepper
Instructions:
1. Whisk egg yolks vigorously with lemon juice in stainless steel mixing
bowl. Mixture should be thicker afterward.
2. Place bowl over sauce pan with gently simmering water. Don’t allow water
to touch bottom of bowl. Continue whisking rapidly. Ensure that eggs don’t
get too hot – you don’t want them scrambled.
3. Drizzle melted butter in slowly. When volume has doubled, remove the
bowl from heat. Whisk in the salt and cayenne pepper. Cover. Place in warm
location till you are ready to use it for your eggs benedict.
Herbed Sour Cream
Sour cream works well for so much more than topping baked potatoes.
Whatever you stir in, make sure it complements your breakfast menu. This
sauce keeps well in your fridge for several days.
Makes: 2 cups
Ingredients:
1 cup of Sriracha or hot sauce
Lemon juice and zest
Garlic
Herbs
Instructions:
1. To medium bowl, add hot sauce. Stir in the citrus juice and zest.
2. Add garlic and herbs. Stir well.
3. Keep in refrigerator until using. It will last several days.
Honey-Yogurt Sauce
Rather than using the same maple syrup on your pancakes today, try an easy,
healthy sauce that offers your breakfast natural sweetness and the protein of
Greek yogurt.
Makes: 4 servings
Ingredients:
1/2 tsp. of vanilla extract, pure
2 tsp. of honey + extra to drizzle
4 tbsp. of Greek yogurt, plain
Instructions:
1. Mix vanilla, yogurt and honey together in medium sized bowl.
2. Sprinkle with salt and drizzle with extra honey before using on pancakes,
etc.
Fruit Sauces add so much fresh taste to all
kinds of dishes…
Chipotle & Blueberry Sauce
This recipe is a wonderful way to use summertime berries. If many of your

family members also like spices, they’ll enjoy this sauce over chicken. The
combination of chipotle and blueberries give this sauce the freshness you’ll
love.
Makes: 6 Servings
Ingredients:
1 & 1/2 cans of chili and adobo sauce, chipotle
1 & 1/8 cup of blueberry preserves
1 & 1/2 tbsp. of adobo sauce from the can of chipotles
Instructions:
1. Mince the chipotle.
2. Mix chipotle and other ingredients together.
3. Taste and adjust as desired.
4. Serve with grilled meat or on crackers. You can freeze extra to use in the
future.
Berry & Kiwi Sauce
Tired of that traditional red cranberry sauce during the holiday season – or
anytime? Try the bold green alternative. This sauce is made with kiwi fruit,
which is the star of this sauce that goes so well with ham and turkey, and
many other dishes.
Makes: 1 & 2/3 cups Servings
Ingredients:
1 kiwi, peeled & mashed
4 kiwis, peeled & chopped finely
1/2 cup of apple juice or pear nectar
2 tsp. of corn starch
2 tbsp. of sugar, granulated
Instructions:
1. Combine the corn starch and sugar in small sized pan. Combine well. Add
juice or nectar and stir.
2. Stir constantly while cooking on med. heat. Mixture should boil and
thicken in a few minutes. Allow to cool a bit.
3. Add pureed and chopped kiwi. Cover. Chill.
4. Serve with pork, poultry or ham.
Cranberry, Ginger & Apricot Sauce
Kick your sauce level up a notch with this version that features not just
cranberries, but apricots and ginger, too. The taste is thick and slightly sweet.
Makes: 6 Servings
Cooking + Prep Time: 3 to 5 hours including refrigeration time
Ingredients:
12 oz. of cranberries, fresh or frozen & thawed
1/2 cup of juice, cranberry
14 apricots, dried, cut into three strips each
1 tbsp. of ginger, fresh, pared and minced
1/2 cup + 1 tbsp. of granulated sugar
Instructions:
1. Soak apricots in cranberry juice for 10 minutes in medium sized sauce pan.
2. Add rest of ingredients. Stir well.
3. Stir occasionally while cooking on med. heat till cranberries pop and syrup
slightly thickens. This takes five minutes or so.
4. Allow sauce to cool down to room temperature. Cover and refrigerate until
cold.
5. Transfer to serving dish. Use while cold.
6. You can keep leftovers in the fridge for up to seven days.
Mango-Pear Sauce
Whether you choose fresh fruit or canned, you can top entrees or desserts
with this sauce. The apricots or peaches bring their uplifting flavor to this
simple fruit sauce, which is aromatic and refreshing.
Makes: 2 cups
Ingredients:
1 cup of mango, dried
1 cup of diced & peeled pear
2-3 tsp. of apricot or peach preserves, all fruit
Instructions:
1. Combine ingredients, stirring well.
2. Use as desired on cooked foods or desserts.
Cran-Raspberry Sauce
This elegant sauce features not only cranberries and raspberries, but merlot,
as well. The sweetness makes it perfect with ham, roasted poultry or pork.
Makes: 4 & 1/2 cups
Ingredients:
1 cup of sugar, granulated
1 cup of red wine, Merlot
2 cups of raspberries, frozen or fresh
1 x 12-oz. pkg. of frozen or fresh cranberries
Instructions:
1. Combine raspberries, cranberries, sugar and wine in large sized sauce pan.
2. Bring to boil while stirring occasionally.
3. Mash cranberries. Reduce heat. Simmer for about 15 minutes.
4. Cool to room temperature. Pour into a serving bowl. Cover bowl and keep
in fridge.
5. Serve cold or hot.
Sweet Citrus Sauce
This tangy, sweet sauce is as simple as you will find. It brings out the natural
good taste of seafoods, particularly mahi mahi and tuna.
Makes: 2 cups
Ingredients:
4 tbsp. of juice, lemon
1 cups of orange juice, unsweetened
2 tbsp. of liqueur, orange flavored
1 tsp. of lemon rind, grated
1 tsp. of orange rind, grated
2 tbsp. of corn starch
Instructions:
1. Combine corn starch and sugar in small sauce pan (not aluminum). Stir
mixture until blended well.
2. Stir in the rest of the ingredients and bring to boil.
3. Lower heat. Stir constantly while cooking, until thick and smooth.
4. Remove from the stove top burner. Cover. Chill well.
5. Serve over cake, fresh fruit, entrees or ice cream.
Spiced Apricot Sauce
When you prepare this sauce, you can make it as I have presented it for you
or smoke it up a little by adding smoked paprika. Don’t skip any of the other
ingredients, since they are crucial to the flavor profile.
Makes: 3 cups
Ingredients:
1/2 cup of raisins
12 cloves, whole
Cinnamon, 3” stick
1 cup of apricot halves, canned
1 cup of pineapple tidbits, canned
Instructions:
1. Drain the apricots and pineapple and reserve their syrup. Quarter the
apricots.
2. Combine spices and syrups in a sauce pan. Cover. Simmer for about five
minutes. Remove the spices.
3. Combine corn starch and sugar well. Add in a bit of the hot syrup. Mix
well. Pour this into the remainder of the syrup.
4. Stir constantly while cooking until the syrup has thickened and begins
boiling.
5. Add raisins, pineapple and apricots.
6. Continue to cook and stir for five minutes. Serve as desired.
Cinnamon & Apple Sauce
This sauce is a wonderful change of pace, with its delicious combination of

cinnamon and apples. It tastes great on French toast, pancakes and waffles.
Makes: 6 pints
Ingredients:
1/2 cup of lemon juice
3 cups of corn syrup
4 cups of water, distilled
5 cups of sugar, granulated
3 broken cinnamon sticks
6 cups of apple juice
Instructions:
1. Combine the cinnamon stick and apple juice in a medium sized sauce pan.
Simmer for about five minutes and set it aside.
2. Combine water and sugar in another pan. Boil until it is at 250F.
3. Add corn syrup and apple juice. Cook for five minutes.
4. Remove the pan from heat. Strain syrup. Add lemon juice and stir.
5. Ladle mixture into heated, sterilized jars and leave 1/4 inch open at top.
Adjust the caps.
6. Process in boiling water canner for 10 minutes. Use as desired and store
unused jars in refrigerator.
Cherry & Berry Sauce
This recipe takes berry sauce a step further. It’s also easy, quick to make, and
tastes wonderful on dinners and desserts alike. It is thickened with pureed
fruit alone, unlike many fruit sauces that include corn starch. This sauce has a
pure and intense berry and cherry flavor.
Makes: 1 & 1/4 cups
Ingredients:
1/3 cup of sugar, granulated
1 & 1/2 cups of berries, frozen – raspberries, strawberries and
blueberries
1/2 cup of cherries
Instructions:
1. Place sugar and frozen fruit in small sized sauce pan. Heat on low and stir
occasionally till the berries soften. This usually takes from five to 10 minutes.
2. Once berries have thawed mostly, increase heat to medium. Mash berries
& stir while liquid is simmering. This will take two or three minutes.
3. Pour warm mixture over foods of your choice. Store extra in fridge.
Strawberry-Lemon Sauce
This is an extreme sauce that is also quite basic. That’s what you’ll love
about it. It works perfectly well over breakfast or dinner recipes, or desserts.
Makes: 1 & 1/2 cups
Ingredients:
1 & 1/2 tsp. of lemon juice
3 tbsp. of sugar, powdered
2 tbsp. of water, filtered
10 to 12 ounces of hulled, halved raspberries or strawberries
Instructions:
1. Puree berries in food processor with water till smooth.
2. Strain the puree through mesh strainer. Discard the solids from strainer.
3. Stir in lemon juice and sugar and blend well. Refrigerate until you serve it.
Savory Sauces bring the most out of many types of lunch and dinner recipes
and sides…
Chimichurri Sauce
This is an addictive, easy sauce and marinade that is especially enjoyable

when used as a marinade and topping for grilled foods.
Makes: 2 cups
Ingredients:
1/2 cup of oil, olive
1/2 tsp. of cumin, ground
3 garlic cloves
1/4 cup of vinegar, white wine
1 cup of flat leaf parsley, fresh
1 cup of cilantro leaves, fresh
1/2 tsp. of salt, kosher
1/2 tsp. of red pepper, crushed
Instructions:
1. Add all above ingredients to food processor.
2. Pulse for 10 to 15 seconds.
3. Don’t leave the processor running too long. If you do, the mixture can lose
its texture and become too creamy. Serve as desired.
Kansas City-Style BBQ Sauce
This is an authentic KC-style barbeque sauce that is made in many

restaurants. It is smoky and sweet, and it has a nice little bite.
Makes: 48 Servings
Cooking + Prep Time: 1/2 hour
Ingredients:
1/2 tsp. of pepper, cayenne
1/4 tsp. of cinnamon, ground
1/2 tsp. of celery seed
1 tsp. of paprika
1/4 tsp. of chili powder
1/2 tsp. of onion powder
1/2 tsp. of garlic powder
2 tbsp. of butter, unsalted
4 tsp. of liquid smoke, hickory-flavored
1/2 cup of molasses
1 & 1/4 cups of vinegar, red wine
1 & 1/4 cups of sugar, brown
2 cups of tomato sauce
2 cups of ketchup
1 tsp. of salt, sea
1 tsp. of black pepper, ground coarsely
Instructions:
1. Mix butter, liquid smoke, molasses, vinegar, brown sugar, tomato sauce
and ketchup together in large sized sauce pan on med. heat.
2. Season using salt, pepper, cayenne, cinnamon, celery seed, paprika, chili
powder, onion powder and garlic powder.
3. Reduce the heat to low. Simmer for 15 to 20 minutes. Simmer for a longer
time if you like your sauce thicker. Simmer less time for thinner sauce. You
can also use water to thin the sauce, too.
4. Brush the sauce onto your preferred meat in its last 10 minutes cooking
time.
Mushroom Pan Sauce
You know what is best about this great sauce, besides the taste? It’s SO
simple. It doesn’t have lots of processed ingredients, either, which is nice.
Makes: 6 Servings
Ingredients:
1/2 cup of stock, chicken
1 tbsp. of flour, white
3 chopped, large garlic cloves
8 ounces of sliced mushrooms
Salt, kosher
Pepper, ground
Instructions:
1. Add 1 tbsp. of butter to a pan on medium heat. Toss in the mushrooms.
2. Brown the mushrooms for a few minutes, without salting.
3. Add the garlic. Sauté for about three minutes.
4. Add the flour. Cook for a minute more.
5. Add the salt, pepper and chicken stock. Serve over chicken.
Parmesan Garlic Cream Sauce
This dipping sauce will remind you of creamy Italian dressing, with a fuller
and more robust taste. You can thin it with milk to create salad dressing, too.
You’ll love dipping chicken, veggies or appetizers in it.
Makes: 1 & 1/2 cups
Ingredients:
1/2 cup of Parmesan cheese, grated
1/2 cup of half & half
1/2 tsp. of basil, dried
1 tsp. of thyme, dried
1 cup of broth, chicken, + extra if desired
2 tbsp. of flour, all-purpose
4 minced garlic cloves
1/4 cup of butter, unsalted
Salt, kosher
Pepper, ground
Instructions:
1. Melt the butter in a skillet on med. heat. Add garlic. Stir frequently while
cooking until it is fragrant.
2. Whisk in the flour until the garlic has browned lightly.
3. Whisk in the chicken broth, basil and thyme. Whisk constantly while
cooking until fully incorporated.
4. Stir in the Parmesan and half & half until sauce thickens slightly. If
mixture is thicker than you desire, add milk. Season using salt & pepper, as
desired. Serve with dippers.
Easy White Wine Sauce
This quick wine recipe works so well with beef or chicken dishes. You may
even have many of the ingredients at home already.
Makes: 2 cups
Cooking + Prep Time: 1/2 hour
Ingredients:
2 tbsp. of oil, olive
1 chopped shallot
2 cups of broth, chicken
2 cups of chardonnay
Instructions:
1. Pour oil in medium skillet. Heat on med-high.
2. Once oil has been heated, add shallot. Cook until soft.
3. Once the shallot has been cooked, add broth and wine. Bring to boil.
4. Once mixture is boiling, whisk all ingredients together. Lower heat and
leave at simmer.
5. Continue simmering until sauce has been reduced by 1/2. Serve on pork or
chicken.
Cilantro – Garlic Sauce
Baked salmon is quite delicious just with a bit of salt, pepper or olive oil. But
this cilantro and garlic sauce adds more pizzazz and flavor, without taking
anything away from the delicate flavor of salmon or other meals.
Makes: 1/2 cup
Ingredients:
1/2 cup of oil, olive
1 bunch of cilantro with trimmed stems
4-6 chopped cloves of garlic
Juice from 1 fresh lime
Salt, kosher
Instructions:
1. Add all sauce ingredients to food processor. Blend until all have combined
into sauce.
2. Heat sauce until warm. Set aside until ready to use.
Gyoza Sauce
I don’t like the gyoza sauce that is served in restaurants. It tastes to much like
plain soy sauce and isn’t too exciting. This sauce is better! It has a nice touch
of heat. The ingredients are just mixed and allowed to sit. That’s when they
become flavorful and aromatic.
Makes: 6 Servings
Ingredients:
1 tsp. of oil, sesame
1 sliced green onion
1 tsp. of grated or chopped ginger
2 chopped cloves of garlic
4 tbsp. of soy sauce
4 tbsp. of vinegar, rice
1/4 tsp. of chili flakes
Instructions:
1. Mix ingredients together in medium sized bowl. Allow sauce to sit for 15
minutes or so and then start dipping.
Super Spaghetti Sauce
This is not your everyday spaghetti sauce. Allow it to simmer for a couple
hours for best taste. Be sure to include the brown sugar, olive oil and bay
leaves. I use Italian sausage when I make this sauce, but you might use meat
balls or ground beef, if you’d like. If you are not a meat-eater, this sauce also
tastes wonderful with mushrooms, especially if they’re sautéed. If you like
this sauce, you may want to do what I do – make a double recipe and freeze
half of it to use later.
Makes: 6-8 Servings
Cooking + Prep Time: 2 hours & 15 minutes
Ingredients:
2 bay leaves
1/2 tsp. of oregano
1 tsp. of basil
1 tsp. of seasoning, Italian
2 tbsp. of sugar, brown
1 x 8-ounce can tomato sauce
1 x 29-ounce can tomatoes, crushed
1/2 pound of Italian sausage – I like to use the sweet Italian type and I
use three or four links with the casings removed
4 segments of crushed or chopped garlic
1 chopped onion
1 tsp. of sea salt, coarse
1/4 tsp. of ground pepper, black
Instructions:
1. Sauté onion in olive oil and butter for two minutes. Add the garlic and
sausage. Cook till the sausage has been cooked all the way through.
2. Add other ingredients. Simmer for about two hours.
3. Remove the bay leaves before you serve.
4. Serve over spaghetti or use in making stuffed pasta shells or lasagna
5. You can freeze any leftover sauce for future meals.
Chili Garlic Dipping Sauce
This is a personal favorite of mine when it comes to dipping sauces. It is just

a little sweet, but the taste is more savory, with some heat packed in, too. I
usually make it a day before it will be used, so the flavors can mingle. You
can leave leftover sauce for a few weeks in the fridge, too.
Makes: 20 Servings
Ingredients:
1 sliced green onion
3 chopped chili peppers, Thai
3 minced garlic cloves
1/2 juiced lemon, fresh
1/3 cup of white vinegar, distilled
1/4 cup of fish sauce
1/2 cup of water, warm
1/4 cup of sugar, granulated
Instructions:
1. Stir warm water and sugar together in medium bowl until sugar has
dissolved fully. Add green onion, chili peppers, garlic, lemon juice, vinegar
and fish sauce to mixture. Use as desired.
Champagne Lemon Sauce
This is an easy and delicate sauté you can use over and around chicken or
seafood. You can make this sauce up to two hours ahead of time and keep it
warm in a standard thermos.
Makes: 1/2 cup
Ingredients:
3 tbsp. of sliced butter
1 tbsp. of shallots, minced
1 & 1/2 tsp. of lemon juice, fresh
1/3 cup of dry white wine or champagne
Instructions:
1. Add shallots, champagne and lemon juice to a small pan and bring to boil.
2. Cook for three minutes. The amount should be reduced to two tbsp.
Remove from the heat.
3. Add the butter and whisk continuously until the butter has been
incorporated well. Season the sauce as desired using salt and pepper. Use the
sauce to top steak and scallops.
Simple BBQ Sauce
This BBQ sauce is SO tasty and SO easy to make. You just have to dump the
ingredients, then stir and simmer until the sauce is tangy and thick. You can
brush it on a chicken dish before you grill or bake it. It also refrigerates well
for a week or so and can be frozen for five to six months.
Makes: 2 cups
Cooking + Prep Time: 1 hour & 15 minutes
Ingredients:
4 cups of water, filtered
1/2 tsp. of black pepper, cracked
1 tsp. of salt, kosher
2 tbsp. of Worcestershire sauce
3 tbsp. of mustard, Dijon, spicy
2 tbsp. of seasoning mix, BBQ
3/4 cup of brown sugar, dark, packed
1 x 7-oz. can or jar of tomato paste
Instructions:
1. Whisk ingredients all together in large sized sauce pan. Bring to boil on
med-high.
2. Reduce heat and maintain simmer. Stir occasionally while cooking until it
has been reduced by 1/2. This could take up to an hour. Serve as desired.
3. Completely cool before you transfer to airtight container. Store in fridge. It
will keep refrigerated for a week or frozen for as many as six months.
Herb & Mint Seafood Sauce
The best seafood tastes great even with just a squeeze of fresh lemon, but
there are nights you just want something beyond that. Seafood dinner sauces
taste best when they are bright and light, and don’t threaten to bury the
delicate flavors they accent.
Makes: 1/2 cup
Ingredients:
1 tbsp. of lemon juice, fresh
1 tbsp. of capers
2 tbsp. of water, cold
3 tbsp. of mint leaves, packed loosely
2 tbsp. of shallots, chopped
1/2 cup of basil leaves, fresh, packed loosely
1/2 cup of parsley, fresh, also packed loosely
1 dash of red pepper, crushed
Instructions:
1. Combine all of the ingredients with the exception of oil in food processor.
Process until the herbs have been minced finely.
2. Leave processor running and pour oil slowly through the food chute.
Process till blended well. Use as desired.
Honey-Adobo Sauce
This adobo sauce is tangy, sweet and has a bit of a kick, too. You can enjoy it
with a BBQ style meat, quinoa or a salad. The adobo sauce usually comes
with chipotle peppers, and my hint to you is dividing and freezing it in small
sized portions, so it won’t be wasted.
Makes: 3/4 cup
Ingredients:
1/2 cup of yogurt, Greek
1 tsp. of salt, kosher
1 tsp. of adobo sauce
2 tbsp. of honey, pure
3 tbsp. of vinegar, red wine
1 peeled garlic clove
2 stalks of scallions, only the white parts
Instructions:
1. Combine Greek yogurt, salt, adobo sauce, honey, vinegar, garlic clove and
whites of green onion.
2. Puree mixture until blended well.
3. Season as desired with any of your ingredients. Use as desired.
Classic Teriyaki Sauce
This is a favorite sauce, even among young people. It’s also a marinade.
Cubes of lean beef can be marinated in this tasty sauce, before they are
skewered and cooked. You can use any extra sauce by boiling and reducing it
and serving it on the side.
Makes: 1 cup
Ingredients:
2 tsp. of garlic, chopped
2 tsp. of mustard, dry
2 tbsp. of molasses
2 tsp. of ginger, ground
1/4 cup of salad oil
1/2 cup of soy sauce, low sodium
Instructions:
1. Combine ingredients. Refrigerate and use as a marinade for meat of your
choice for about three hours.
2. Skewer the meat and your sauce. Grill. Boil the marinade remaining and
pour on skewers of meat.
Raita Sauce (Indian)
This is such a versatile sauce, it can be used over veggie, masala and chicken
dishes, and it brings out the best taste in all of them. It has a cooling and
refreshing flavor and packs a delicious punch, too.
Makes: 1/4 cup
Ingredients:
1/4 tsp. ground cumin
1/2 tsp. coriander, ground
1 tbsp. chopped scallions, white part only
1/2 tsp. salt, kosher
1/2 cup minced cucumber
1 cup yogurt, plain
1/4 tsp. cumin seeds, whole
1 tsp. oil, canola
Instructions:
1. Add oil to skillet. Heat over high. Add cumin seeds. Cook for about 15 to
20 seconds.
2. Mix all ingredients in medium sized bowl. Refrigerate for an hour. Use as
desired.
Alfredo Sauce
This sauce is a hybrid from several other recipes. It can be used not just on
pasta, but also over crab, chicken or shrimp. If you have guests you want to
impress, this sauce will do it.
Makes: 4 Servings
Ingredients:
1/4 cup of fresh parsley, chopped
1 & 1/2 cups of Parmesan cheese, grated freshly
1 crushed garlic clove
1 cup of cream, heavy
1/4 cup of butter, softened
Instructions:
1. Melt the butter in medium sized sauce pan on med-low.
2. Add the cream. Simmer for about five minutes. Add cheese and garlic.
Whisk while heating the mixture through. Add parsley and stir. Serve over
food of your choice.
Spicy Hot Dipping Sauce
I sometimes tweak recipes when I use them, but this one, I always make
exactly the way it says. I serve it with Chinese dishes, and guests rave about
the taste. You may be surprised at the flavors it brings to the table – literally.
Makes: 4 Servings
Ingredients:
1/8 tsp. of hot pepper or Tabasco sauce
2 tbsp. of sugar, brown
1/2 cup of water, filtered
1 pkg. of stir fry mix
Instructions:
1. Combine ingredients in small sized sauce pan. Bring the mixture up to a
boil on med-high. Stir well. Serve while warm over appetizers.
Avocado & Cilantro Sauce
This is a sauce that people wait in line for at El Pollo Loco restaurants. This
recipe isn’t free, but it does have a creamy texture that tastes fresh and it’s
vegan, naturally.
Makes: 4 Servings of 2 tbsp. each
Ingredients:
1/4 of onion, yellow
1/4 cup of cilantro, fresh
1 tbsp. of vinegar, white
1 de-stemmed, halved jalapeno
1 quartered avocado
Instructions:
1. Puree ingredients in food processor until mixture is smooth. Serve as
desired.
Enchilada Sauce
This is a homemade enchilada sauce that is a base recipe I’ve used in some of
my other recipes. We eat Mexican food a lot at home, and I wanted to use
more different recipes here. With this one, I make extra and freeze it. The
taste is authentic and people always compliment me on it.
Makes: 12 Servings
Ingredients:
1/2 tsp. of onion powder
1 tbsp. of minced garlic
2 tsp. of cumin, ground
1 cup of broth, chicken
1 x 8-oz. can of tomato sauce
3 tbsp. of chili powder
2 tbsp. of flour, all-purpose
1/4 cup of oil, canola
Instructions:
1. Heat oil in sauce pan over med. heat. Add chili powder and flour. Stir.
2. Cook and stir till color changes from bright red to slightly brown.
3. Mix tomato sauce & remainder of ingredients in small sized bowl until
blended fully.
4. Add this to sauce pan. Whisk till mixed fully. Cook for eight to 10 minutes
over med. heat till it thickens. Use as desired.
Lemon-Pepper Grilling Sauce
This recipe is easy and quick, and I replace the traditional lemongrass with
fresh lemon juice. It gives us the great lemon-fresh taste, without the prep
time of lemongrass. So, you can make this in 10 minutes or less.
Makes: 1 & 1/4 cups
Ingredients:
1/2 tsp. of lemon pepper blend seasoning
1 tbsp. of cornstarch – dissolve in 1/4 cup of cold water
2 tbsp. of yellow mustard, prepared
2 tbsp. of Worcestershire Sauce
1/2 cup of lemon juice
Instructions:
1. Stir mustard, Worcestershire sauce, sugar, water and lemon juice together
in a small sized sauce pan. Bring to gentle boil.
2. Lower the heat. Add lemon pepper, salt and corn starch mixture. Stir
constantly for about two to three minutes on med. heat till mixture is thick.
Use as desired.
Dessert Sauces… Make those tasty
desserts even better with great sauces…
Coconut Sauce
Vietnamese cooks add creamy richness to desserts by drizzling some of this

sauce on top. This sauce goes well with so many Asian dishes, as well as
desserts. The consistency is yogurt-like, and you can prepare this sauce a few
days before you’ll be using it. You can serve it warm or cold.
Makes: 1 & 1/4 cups
Ingredients:
3 tbsp. of filtered water
1 & 1/2 tsp. of corn starch – dissolve in 2 tsp. of filtered water
2 pinches of kosher salt
1 cup of milk, coconut
Instructions:
1. Whisk water, sugar, salt and coconut milk together in small sized sauce
pan. Place on med. heat. Bring to low simmer. If coconut milk pops or spits,
lower heat.
2. Stir corn starch mixture. Add to sauce and mix well.
3. Stir while cooking for 1/2 minute. Sauce should thicken. Remove from
heat.
4. Allow the sauce to cool without being covered, so flavors can blend. Use
as desired. Leftovers will keep well in fridge in closed container for up to
three days.
Pineapple Lime Sauce
This is not your average, boring pineapple sauce. It offers more flavor.
Brown sugar, coconut and nutmeg help the sauce to more tastefully envelop
skillet-browned pineapple.
Makes: 2 cups
Ingredients:
1/4 tsp. of nutmeg, ground
1 tbsp. of lime juice
1/2 tsp. of lime peel, shredded finely
3 tbsp. of brown sugar, packed
3 cups of chopped pineapple
3 tbsp. of butter, softened
1/4 cup of flaked or shredded coconut
Instructions:
1. Toast coconut in large sized skillet on med. heat till browned, and then
remove it from the skillet.
2. Add butter to same skillet. After it melts, add the chopped pineapple. Cook
on med-high and stir occasionally till pineapple has browned and juices
evaporate. This usually takes 15 minutes or so.
3. Stir in the nutmeg, lime juice, lime peel, brown sugar and toasted coconut.
Serve cooled or warm.
Butterscotch-Vanilla Sauce
This quick DIY sauce is a soda-shop special. The butterscotch taste actually
comes from butter! Add almonds or pecans for a wonderful sundae topper.
Makes: 2 cups
Ingredients:
1 tsp. of vanilla, pure
8 tbsp. of butter, softened
1 cup of half & half
2 tbsp. of corn starch
3/4 cup of brown sugar, packed
Instructions:
1. Combine corn starch and brown sugar in medium sized sauce pan. Stir in
the half & half. Add butter except for seven tbsp.
2. Cook. Stir on med. heat till bubbly and thickened. Continue stirring and
cooking for two more minutes. Remove pan from the heat.
3. Add remaining vanilla and butter. Use as desired.
Praline Sauce
You can top fresh fruit or ice cream with this versatile sauce. It can also work
wonderfully as topping for your morning waffles or pancakes.
Makes: 3 & 1/2 cups
Ingredients:
1 cup of pecans, chopped
1 tsp. of vanilla, pure
1 cup of brown sugar, packed
1/2 cup of corn syrup, light in color
1 x 12-oz. can of milk, evaporated
Instructions:
1. Combine milk and corn starch in medium sized sauce pan. Add butter and
corn syrup.
2. Stir while cooking on med. heat till bubbly and thickened. Stir and cook
for about two more minutes, then remove pan from heat.
3. Stir in the vanilla and brown sugar. Cool for 10 minutes or so. Add pecans
and use as desired.
Sweet Caramel Sauce
Ah, a rich and decadent ending to a wonderful meal. You can also make this
as a non-alcoholic sauce, if you use apple juice instead of rum.
Makes: 6 Servings
Ingredients:
3 tbsp. of rum, dark
1 & 1/2 tbsp. of chopped walnuts
3 tbsp. of brown sugar, packed firmly
1 & 1/2 tbsp. of raisins, dark
4 & 1/2 tbsp. of milk, low-fat
1 & 1/2 tbsp. of honey, pure
2 & 1/4 tsp. of peanut oil, toasted
1 & 1/2 tbsp. of butter, softened
Instructions:
1. Melt butter on med-high heat in small sized sauce pan.
2. Add and stir brown sugar, 1 tbsp. of oil and honey. Stir till the sugar has
dissolved. This usually takes three to four minutes.
3. Add milk, 1 tbsp. at a time.
4. Cook and stir till sauce has slightly thickened. Remove from heat. Stir in
walnuts and raisins. Set pan aside. Keep mixture warm. Add rum and caramel
sauce to a separate pan. Warm them. Spoon entire mixture over your dessert.
Conclusion
This sauce cookbook has shown you…
Sauce so often feels that something you only see in restaurants. It may seem
like it’s something fancy, something best left to trained chefs. But the secret
here is that sauces are NOT that difficult to make. Most are even quick to
make.
So, what can you do now?
Armed with these recipes, you can make sauce worthy of restaurant meals in
only minutes. Some sauces are as easy as tossing your ingredients in a food
processor and pushing a button. More often, you’ll be mixing ingredients in a
pan, and coaxing out their blended flavors.
The way you want to use sauces is totally up to you.
Have fun experimenting! Enjoy the results!

40 Super Sauce Recipes - A Compl - Alice Waterson

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A Complete Cookbook of Meal-Enhancing Ideas!

Copyright 2017 Alice Waterson

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