Piquant Herb Sauce Recipes

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 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.

HERB SAUCE IN 5 MINUTES

Herb Sauce in 5 Minutes image

This 5-minute fresh herb sauce is my go-to super versatile condiment. Herb-y, spicy as you like, zesty and garlic-y. Use it for anything that pairs with fresh herbs.

Provided by Cheryl

Categories Condiments sauces and spreads

Time 5m

Number Of Ingredients 8

Ingredients

1/2 cup herbs Note 1
2 small garlic cloves, minced
2 green onions
zest of 1 lemon (plus 1 tablespoon fresh lemon juice, optional)
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon -1/2 tsp red pepper flakes for medium heat (adjust to your taste)
6 tablespoon olive oil

Steps:

MAKE HERBS SAUCE: Finely chop herbs and green onions. Stir together with other dressing ingredients except oil. Slowly whisk in oil. Alternatively (I do this): put all herb dressing ingredients in a processor and pulse to blend well. Or use an immersion blender. Taste and adjust seasonings to your liking. Serve at room temperature.

Nutrition Facts : Calories 95 kcal, Carbohydrate 1 g, Protein 1 g, Fat 11 g, SaturatedFat 1 g, Sodium 147 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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

PIQUANT SAUCE FOR MEATLOAF OR VEGGIES LOAVES

Piquant Sauce for Meatloaf or Veggies Loaves image

This is a recipe my Mom always used when she made meatloaf. Use it as you would ketchup (as a topping). It is not hot...just a wee bit spicy. It is good on meatloaf or veggie loaf sandwiches. If making for a family....you may want to double recipe. I use Keen's mustard in this. If you can....grate the nutmeg....a much more pungant taste. Cooking time is resting time.

Provided by luvcookn

Categories Sauces

Time 35m

Yield 1/4 cup, 2-3 serving(s)

Number Of Ingredients 4

Ingredients

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

Steps:

Combine brown sugar, nutmeg and mustard until all lumps are gone -- or the sauce will be lumpy.
Add ketchup and mix until well combined.
Let sit for about 1/2 hour so the sugar crystals will dissolve.
Enjoy!

Nutrition Facts : Calories 110.3, Fat 0.3, SaturatedFat 0.1, Sodium 370.3, Carbohydrate 28, Fiber 0.2, Sugar 26.9, Protein 0.6

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

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