BAR-B-QUE SAUCE
This is an easy to make Bar-B-Que sauce using ingredients most people have at home.
Provided by Debi K
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- In a small saucepan over medium heat, stir together the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder, mustard powder, and salt. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on your favorite meat.
Nutrition Facts : Calories 32.9 calories, Carbohydrate 8.2 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.4 g, Sodium 283.4 mg, Sugar 7.2 g
VANILLA SAUCE
This is a great sauce to serve over gingerbread! It has been my favorite dessert since I was a child!
Provided by Diane Lloyd
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 16m
Yield 14
Number Of Ingredients 5
Steps:
- In a saucepan, combine the sugar and cornstarch. Whisk in the water, stirring until blended. Bring mixture to a boil and continue to cook for 1 minute, stirring constantly. Remove from heat and mix in the butter and vanilla. Serve warm.
Nutrition Facts : Calories 88.3 calories, Carbohydrate 14.9 g, Cholesterol 8.7 mg, Fat 3.3 g, SaturatedFat 2.1 g, Sodium 23.5 mg, Sugar 14.4 g
VANILLA CREAM OR SAUCE
This is really delicious on its own, but I use it mainly to serve alongside brownies, bread pudding, apple pie, berries, or poached pears. You can either make this as a thicker cream or as a sauce. I love it as a cream for berries, poached pears or brownies and as a sauce over apple pie or bread pudding. Serve chilled over warm or cool desserts or just eat it on its own as a custard.
Provided by Northstar
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- Heat 2 cups milk in a heavy saucepan over low heat until simmering, about 5 minutes.
- Beat remaining 1/2 cup milk and cornstarch together in a bowl using a whisk until dissolved; add sugar and egg yolks and beat until smooth. Slowly pour milk mixture into simmering milk while gently whisking the simmering milk; simmer, stirring frequently, until thickened, about 3 minutes. Remove saucepan from heat and stir vanilla extract into sauce.
- Pour the sauce through a wire mesh sieve into a bowl to remove any cornstarch lumps. Place a piece of plastic wrap on top of the sauce, ensuring the plastic wrap is touching the sauce to prevent a skin from forming; cool to room temperature, about 20 minutes.
- Move sauce to refrigerator and chill completely cold, at least 30 minutes.
Nutrition Facts : Calories 128.7 calories, Carbohydrate 17.2 g, Cholesterol 78.4 mg, Fat 4.8 g, Protein 4.2 g, SaturatedFat 2.4 g, Sodium 43.5 mg, Sugar 15.8 g
VANILLA BOURBON BBQ SAUCE
This idea just kind of came to me one day, so I thought I would give it a try. Sweet and Smokey with just a hint of Vanilla & Bourbon. I made Beer Can Chicken and finished it off with this sauce. It was great!
Provided by D-Six
Categories Sauces
Time 35m
Yield 1 Quart, 16 serving(s)
Number Of Ingredients 12
Steps:
- 1.Cook off the Bourbon until the alcohol has evaporated.
- 2. Add Tomato Sauce, Molasses, and Brown sugar. Stir until brown sugar is well dissolved.
- 3. Add Garlic, Onion Salt, Vinegar, Turmeric, Smoke, Salt, mustard, and Vanilla.
- 4. Let simmer for about 20 minutes.
Nutrition Facts : Calories 126.6, Fat 0.1, Sodium 342.1, Carbohydrate 21.1, Fiber 0.8, Sugar 18.1, Protein 0.8
VANILLA BARBECUE SAUCE
From Newsday's Parents & Children, June/2006 from Steven Raichlen's "Raichlen on Ribs" cookbook. Sounds interesting and delicious but haven't tried it yet. Guessed yield and time to make!
Provided by Oolala
Categories Sauces
Time 25m
Yield 1 1/2 cups
Number Of Ingredients 11
Steps:
- Combine tomato sauce, molasses, vinegar, Worsestershire sauce, brown sugar, mustard, Tobasco, liquid smoke, vanilla extract and 1/4 teaspoons each of salt and pepper in a non-reactive saucepan and slowly bring to a boil over medium-high heat.
- Reduce heat to medium and let sauce simmer gently until dark, thick, richly flavored and slightly reduced, 6-10 minutes.
- Taste for seasoning, adding more liquid smoke, salt and pepper as needed.
- Let sauce cool to room temperature before serving. Keep in a well sealed container in refrigerator for up to several weeks. Makes enough for 4 lbs. ribs.
Nutrition Facts : Calories 328.5, Fat 1.1, SaturatedFat 0.1, Sodium 1350.8, Carbohydrate 78.3, Fiber 3.1, Sugar 59, Protein 3
PEACH BARBECUE SAUCE
Sweet and spicy, this is a whole bunch tastier than your normal bottled barbecue sauce. I make this from late summer harvested fruits and vegetables and can it for use throughout the year and for holiday gifts. It is very mild, but that can be tweaked if you're so inclined.
Provided by Karen Barris Calabro
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 10h35m
Yield 48
Number Of Ingredients 19
Steps:
- Place peaches, tomatoes, onion, bell peppers, cherry peppers, jalapeno peppers, garlic, sugar, vinegar, liquid smoke, herb seasoning, mustard seeds, salt, black pepper, celery seeds, ginger, and cinnamon in a large stockpot. Bring to a boil; cook and stir until peaches and vegetables begin to brown, scraping the bottom of pot frequently to keep from scorching, about 1 hour.
- Reduce heat and simmer mixture until softened and slightly reduced, 30 more minutes. Remove from heat.
- Puree mixture using a hand blender until well blended. Pour mixture, about 1 cup at a time, through a fine mesh strainer; press remaining sauce in strainer with a ladle to remove fibrous portions of tomato skins. The strained sauce should be glossy and thick. Stir in tomato paste and blend until smooth.
- Sterilize jars and lids in boiling water for at least 5 minutes. Pack the barbeque sauce into the hot sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for at least 30 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 61.9 calories, Carbohydrate 13.5 g, Fat 0.8 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 206.5 mg, Sugar 11.6 g
GOCHUJANG BARBECUE SAUCE
The chef Tory Miller dreamed up this spicy, sweet barbecue sauce during the pandemic when he was running his Miller Family Meat & Three pop-up in Madison, Wis. It's an ode to his family's love of grilling and his Korean heritage, which, as an adoptee, he has been exploring more in recent years. Mr. Miller uses this as he would any other barbecue sauce: for basting meats as they finish grilling and for dipping nuggets. He loves the smokiness the bacon adds to the sauce, but here it's optional. (Though if using, you can add the drained bacon to a sandwich with white bread, coleslaw and pickles, or simply keep in the sauce).
Provided by Elyse Inamine
Categories barbecues, sauces and gravies
Time 55m
Yield About 1 cup
Number Of Ingredients 13
Steps:
- If using the bacon, cook in a small skillet over medium heat until crisp, 6 to 8 minutes.
- Meanwhile, combine the remaining ingredients in a medium saucepan with ¼ cup water and bring to a boil.
- Add the crisped bacon to the saucepan, if using. Reduce the heat to low and simmer, stirring often, until the sauce has thickened and is deep brown, 45 to 50 minutes.
- Remove the bacon, if using, and let the sauce cool until ready to use. The sauce can be stored in an air-tight container in the refrigerator for up to one month. Before using, allow the sauce to come to room temperature and, if it's is too thick, thin with a teaspoon or two of water.
SIMPLE BARBECUE SAUCE
Smoked paprika is the secret weapon in this simple barbecue sauce, which goes beautifully with pork and chicken. If you're painting the sauce onto cooking meat, thin it out with water to about a one-to-one ratio, which will keep the sugars from burning too quickly over the fire. Serve the full-strength stuff alongside the finished meat.
Provided by John Willoughby
Categories easy, quick, condiments
Time 10m
Yield About 1 1/2 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a small saucepan, bring to a simmer over medium heat and cook for 5 minutes.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 0 grams, Carbohydrate 29 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 492 milligrams, Sugar 23 grams
VANILLA SAUCE
This sauce is perfect with the Bread Pudding (Recipe #16136) I posted. You may use it for something else.
Provided by Rhonda O
Categories Sauces
Time 25m
Yield 1 cup, 10 serving(s)
Number Of Ingredients 6
Steps:
- Bring water to boil in a small sauce pan.
- Combine sugar and cornstarch.
- Stir well.
- Add sugar mixture to boiling water.
- Reduce heat to medium, stirring constantly or until mixture thickens.
- Remove from heat.
- Add butter, vanilla, and salt.
- Stir until butter melts.
Nutrition Facts : Calories 64.5, Fat 2.3, SaturatedFat 1.5, Cholesterol 6.1, Sodium 36.7, Carbohydrate 10.8, Sugar 10.1
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- Combine dry ingredients and add the olive oil to make a smooth paste. Rub over the ribs. Refrigerate 2 hours, or up to overnight.
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