Easy Homemade Sauces Recipes
Source of Recipe
Old Recipe Book
My BBQ Barbecue Sauce
1 onion grated
1/4 cup butter
Cook together till tender Then add:
1 cup catsup
3/4 cup water
3/4 cup brown sugar
1 teaspoon mustard
1 teaspoon paprika
1 teaspoon pepper
1 teaspoon salt
2 tablespoons Worcestershire Sauce
Optional: garlic or smoke flavoring
Simmer altogether for 20 minutes Use right away or chill in the fridge. It lasts a long time.
Texas Barbeque Sauce (1963 church cookbook)
Yield 1 quart
1/4 of a #10 can Tomatoes
2 Garlic cloves
1 large Onion
2 tablespoons Shortening
5 oz Worcestershire sauce
14 oz Catsup
1 cup Vinegar
2 cups Warm Water
1/2 tsp. Salt
1/2 tsp. Pepper
1/4 tsp. Celery salt
1/4 tsp. Paprika
1 1/8 tsp. Cayenne
2 drops Tabasco Sauce
Put tomatoes through a sieve. Chop garlic and onion; fry in the shortening. Mix the Worcestershire, catsup, vinegar, and warm water together. Add pepper, salt, celery salt, paprika, cayenne, and Tabasco sauce. Combine all ingredients and cook for 10 minutes.
BBQ Sauce with Coke (from 1981 church cookbook)
12oz coke
1 cup catsup
Mix well and use for BBQ sauce. Easy way to Barbeque chicken. Cut up 3 lbs. chicken, wash and dry on paper towel. Pour sauce over chicken and cook on top of stove 45 minutes uncovered. Cover and cook over low heat 30 minutes.
Shrimp Sauce (my recipe)
Making shrimp sauce is so easy. All it is ketchup and horseradish, (the kind you find in the refrigerated section of the grocery store.) On the market they make Shrimp Sauce seem like it's made out of something special.
1/2 cup ketchup
2 teaspoons horseradish
Mix it together in a bowl and serve with your shrimp or seafood.
If you're making a holiday platter, just double the recipe.
If you like it stronger add a little more horseradish.
Tartar Sauce (my recipe)
Making tartar sauce is easy too. All it is mayonnaise and relish.
1/2 cup mayonnaise
2 teaspoons sweet relish
Mix it together in a bowl, and serve with your fish or seafood.
If you need more, just double the recipe.
Sauce Tartare (Recipe from 1927)
1 1/4 cups Mazola Mayonnaise
1 tablespoon chow-chow
1 tablespoon capers
1 tablespoon pimentos
1 tablespoon thinly sliced sweet pickles
1 teaspoon chopped chives
1/2 teaspoon minced parsley
Combine and use with fish, cold sliced tongue, sliced jellied beef or as a dressing for coleslaw.
Teriyaki Sauce (Recipe from 1970)
1 cup soy sauce
1 cup sherry (or 1/2 cup and 1/2 cup water)
2 cloves garlic
1/2 med. onion, cut up
1/2 tsp. dry ginger
2 tablespoons sugar
Put all ingredients into blender. Cover. Press button 11 for 15 seconds. Use this to marinate thin beef strips, chicken or pork at least an hour.
Jiffy Hollandaise Sauce
1/2 cup salad dressing or mayonnaise
2 teaspoons prepared mustard
1 teaspoon lemon juice
Combine ingredients. Heat over low heat, stirring constantly till heated through. (Do not boil) Serve over hot cooked broccoli spears. Makes 1/2 cup sauce.
Quick Tomato Sauce (1963 cookbook)
1 can tomato paste
2 tablespoons butter
1 tablespoon olive oil
1 clove garlic, crushed
1 cup hot water
1/2 teaspoon salt - dash of pepper
Heat olive oil and butter together in sauce pan, add garlic and brown slightly. Add tomato paste, stirring constantly then add a cup of hot water and let simmer for about 15 or 20 minutes. Remove garlic. This is to be used with the recipe for Veal Cutlet Parmesean. It is also delicious on macaroni, spaghetti or rice.
Medium White Sauce
2 tblsp butter or margarine
2 tblsp flour
2 cups milk, warmed
Melt butter in saucepan over medium heat. Sprinkle flour into butter and stir until paste forms. Cook for 2 minutes. Add warmed milk to paste, stirring vigorously to mix. Cook sauce until thickened. Remove from heat. Use for Scalloped Potatoes or Baked Macaroni and Cheese
Easy White Sauce: Blend together 1 cup soft butter and 1 cup flour. Spread in an ice cube tray. Chill well. Cut into 16 cubes before storing in a plastic bag in the freezer. For Medium White Sauce, drop 1 cube into a cup of milk and heat slowly, stirring as it thickens.
Spicy Cake Sauce (1963 church cookbook)
Butter - 2 tablespoons
Brown Sugar - 1/4 cup
Cornstarch - 4 teaspoons
Cinnamon - 1/4 tsp. Nutmeg - 1/4 tsp.
Seven Up - 1 - 7oz bottle
Fruit Cocktail - 1 #303 can
Melt butter in saucepan and stir in other ingredients. Cook over low heat until thick. Serve over warm gingerbread or other cakes.
Caramel Sauce (1953 Cookbook)
Combine 1 cup white sugar, 2 cups brown sugar, and 4 Tablespoons cornstarch. Add 2 cups hot water and cook over moderate heat stirring with a slotted spoon, so no lumps will appear. Now stir in 2 Tablespoons butter and 1 teaspoon vanilla. This makes a wonderful sauce for ice cream or pudding.
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