My Moms Piquant Sauce Recipes

MY MOMS PIQUANT SAUCE

My Moms Piquant Sauce image

Make and share this My Moms Piquant Sauce recipe from Food.com.

Provided by Chef warren

Categories Sauces

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

6 tablespoons brown sugar
3 cups ketchup (or more)
1/2 teaspoon nutmeg
2 teaspoons dry mustard or 2 teaspoons mustard

Steps:

mix all ingredients with a wire whisk in a mixing bowl.
my father and i both like to make extra sauce to dip the meat and is also very good on baked potatoes.

Nutrition Facts : Calories 261.9, Fat 1.3, SaturatedFat 0.2, Sodium 2013.4, Carbohydrate 66, Fiber 0.8, Sugar 61.1, Protein 3.6

ROXY'S SAUCE PIQUANTE

Roxy's Sauce Piquante image

This is my mom's sauce piquante recipe (pronounced: pe-caw)...she hates being called Roxy though, so the title is a special little joke, just for her (love you mom :-) ). I used to HATE this as a kid (something about cooked bell peppers grossed me out), but my "adult tastebuds" love it! I've been meaning to make it at home, but I keep forgetting to bring the recipe home. Now it shall forever be immortalized in Recipezaar so I can access it from anywhere.

Provided by Robyns Cookin

Categories Cajun

Time 40m

Yield 8 , 8 serving(s)

Number Of Ingredients 12

Ingredients

1 green bell pepper, chopped
1 medium onion, chopped
3 stalks celery, chopped
2 garlic cloves, minced
2 tablespoons vegetable oil
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
4 boneless skinless chicken breasts, cubed

Steps:

Sautee the veggies and garlic in the oil until tender.
Add the crushed tomatoes, tomato sauce, and spices.
Simmer 10 - 15 minutes.
Taste for spiciness; add more of the 3 peppers if you want it hotter (but watch out because it gets hotter over time).
Add the raw chicken and simmer until chicken is cooked through.
Serve over cooked rice (mom prefers Jasmine, which is more authentic, I believe; I use brown rice for everything).
Special note from mom: "Really good as a left over, when the spices have had time to really mature.".

Nutrition Facts : Calories 142.7, Fat 4.5, SaturatedFat 0.7, Cholesterol 34.2, Sodium 704.5, Carbohydrate 11.3, Fiber 2.6, Sugar 6.1, Protein 15.2

PIQUANT SAUCE

Piquant Sauce image

This is great on grilled chicken. Also great on leftover baked chicken reheated in the oven. (Original recipe posted said 14 teaspoons nutmeg...THIS IS WRONG! It should only be 1/4 teaspoon! Sorry! Thanks Lavender Lynn for pointing this out!)

Provided by Shelby Jo

Categories Sauces

Time 2m

Yield 1 batch

Number Of Ingredients 4

Ingredients

3 tablespoons brown sugar
1/4 cup ketchup
1/4 teaspoon nutmeg
1 teaspoon dry mustard

Steps:

Mix thoroughly.

PIQUANT SAUCE FOR FISH

Piquant Sauce for Fish image

Make and share this Piquant Sauce for Fish recipe from Food.com.

Provided by Molly53

Categories Sauces

Time 15m

Yield 2 2/3 cups

Number Of Ingredients 7

Ingredients

1/4 cup butter
1 cup water
1 cup beef broth
2 teaspoons salt
1 teaspoon mustard seeds
6 tablespoons lemon juice (fresh is best)
1/8 teaspoon cayenne

Steps:

Melt butter and add remaining ingredients in the order listed; blend well.
Heat thoroughly.

Nutrition Facts : Calories 172.3, Fat 17.9, SaturatedFat 10.9, Cholesterol 46, Sodium 2083.7, Carbohydrate 3.5, Fiber 0.3, Sugar 0.9, Protein 1.4

PIQUANT TOMATO SAUCE

Piquant Tomato Sauce image

The tomatoes are ripening on the vine & it will soon be time to start canning. This tangy sauce is my favourite; in fact, I make enough to last all winter. Its perfect for pasta sauces, chicken parmesan, a topping for meatloaf or making your own seafood sauce!!

Provided by CountryLady

Categories Sauces

Time 55m

Yield 4 cups

Number Of Ingredients 13

Ingredients

3 cups coarsely chopped tomatoes (about 4 large)
3 cloves garlic, minced
3 stalks celery, finely chopped
3 jalapeno peppers or 1 long hot yellow wax pepper (seeded & finely chopped)
1 medium onion, finely chopped
1 cup water
1/2 cup cider vinegar
1/4 cup lightly packed brown sugar
1/4 cup tomato paste
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon dry mustard
1/2 teaspoon pickling salt

Steps:

Combine tomatoes, garlic, celery, peppers, onion& water in a large stainless steel or enamel saucepan.
Bring to a boil, reduce heat, cover & boil gently, stirring occasionally, for 20 minutes or until mixture has thickened& vegetables are soft.
Cool slightly; puree in a blender or food processor until smooth.
Return mixture to pot and add vinegar & spices.
Boil gently for 5 minutes to blend the flavours, stirring continuously.
Ladle sauce into hot, sterile jars allowing 1/2 inch of head space.
Process 15 minutes for 250 ml jars & 20 minutes for 500 ml jars.

PIQUANT HERB SAUCE

Piquant Herb Sauce image

I found this Bearnaise-like sauce in a Hellman ad in the November 1978 issue of Bon Appetit and have been using it ever since. Stick with the mayo brand, others thin out too much.

Provided by Toby Jermain

Categories Sauces

Time 45m

Yield 1 2/3 Cups, about

Number Of Ingredients 10

Ingredients

1/2 cup dry white wine
1/4 cup white wine vinegar
1/2 cup chopped fresh parsley
1 small onion, quartered
2 cloves garlic
3 teaspoons dried tarragon, lightly crushed
1/2 teaspoon dried chervil, lightly crushed
1/4 teaspoon white pepper
1 cup mayonnaise (Best Foods or Hellman's)
1 egg yolk (preferred) (optional)

Steps:

Mix first 8 ingredients in blender at high speed until smooth.
In small saucepan, stir over medium heat until reduced to 1/3 cup.
Strain and return liquid to pan.
Stir in mayonnaise and heat until warm.
If too thin, beat 3 Tbsp of sauce thoroughly with egg yolk, and add yolk to remainder of sauce (I always add yolk!).
Continue to heat, stirring constantly.
DO NOT BOIL!
Garnish with chopped parsley if desired.
Serve with beef or chicken.
Outstanding substitute for Bearnaise Sauce, very easy to make and almost foolproof.

Nutrition Facts : Calories 648.9, Fat 47.5, SaturatedFat 7, Cholesterol 36.6, Sodium 1020, Carbohydrate 44.1, Fiber 1.6, Sugar 11.7, Protein 3.3

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