Sauces & Seasonings Archives - Page 17 of 19

Roasted Garlic

Roasted garlic is just one of those things that are great to keep on hand. It can be added to a lot of things to really kick them up. Boring mayonnaise? Add a bit of garlic and make a great sandwich super! Boring burger? Add some more. You can mix into the beef patties before you cook them. Or mix it in with some mayonnaise and slather the buns with it. Make sure you get both buns, too!

More Garlic, More Better

Roasted garlic is also fantastic in my roasted garlic salad dressing. There are so many uses for it that I recommend making several heads at once. Just substitute it for ‘regular’ garlic in any dish. And add it to any dish that needs more flavor.

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You can also make roasted garlic in a slow cooker!

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5 from 1 vote

Roasted Garlic

Roasted garlic is just one of those things that are great to keep on hand. It can be added to a lot of things to really kick them up.

Course Sauce

Cuisine American

Prep Time 5

Cook Time 45

Total Time 50

Author Mike

Ingredients

Olive oil
Heads of garlic
kosher salt

Instructions

Preheat oven to 400 F.
Peel away the outer layers of the garlic skin, leaving the cloves intact.
Cut off about 1/2″ of the top of the head, exposing all of the tops of the cloves.
Place head on a piece of foil and drizzle with olive oil and sprinkle with salt.
Wrap in foil and place in oven 30-35 minutes or until the garlic feels a little soft.
Remove from oven, open foil packet, and let cool.
Squeeze garlic from head onto a cutting board. Don’t miss any of the roasted yumminess! Squeeze hard!
Mash the garlic into a paste using the back of your knife, making sure to break up any large chunks.

Notes

Store in the fridge until ready to use.

Nutritional values are approximate.

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Buffalo Wing Dipping Sauce

Visit my other site, For The Wing, for all things chicken-wing!

Blue cheese, although great, can be a little strong to us. So, we were a little skeptical about all the blue cheesiness that was in this recipe for a Buffalo wing dipping sauce. Well, the sauce is fantastic. No more Ranch dipping sauce for us. This is the only sauce we’ll ever need or make.

This sauce has a great bite from the blue cheese with just a little heat. Nice and cool for hot wings. Don’t skimp and use a cheap blue cheese dressing. Get the real stuff. And if you’re worried it might be too blue cheesy, substitute Gorgonzola cheese.

Cholula Original Hot Sauce, 12 fl oz

Also try my blue cheese dressing.

5 from 1 vote

Buffalo Wing Dipping Sauce

Course Appetizer

Cuisine American

Prep Time 5

Total Time 5

Servings cup

Calories 247kcal

Author Based on a recipe from Six in the Suburbs

Equipment

Ingredients

2 ounces cream cheese
½ cup blue cheese salad dressing
¼ cup hot sauce
¼ cup blue cheese or Gorgonzola!, crumbled

Instructions

Place the cream cheese, dressing and hot sauce into medium bowl.
Microwave for 1-2 minutes until melted.
Whisk mixture until creamy smooth.
Fold in the blue cheese.

Notes

This sauce gets better with time.

Nutrition

Nutritional values are approximate.

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Sweet-n-Spicy BBQ Sauce

If you’re looking to make a big batch of a tomato-based BBQ sauce that is out-of-this-world good, you’ve found it. This sweet-n-spicy BBQ sauce is great to play around with depending on your tastes, too. It goes on smooth, has hints of sweetness and smoke, and a little heat. Well, it can have a lot of heat depending on how much hot sauce you decide to add.

Perfect For Those Backyard BBQs

We slathered some of this great sweet-n-spicy BBQ sauce onto some grilled chicken breasts last night for dinner. It made for some great eats, that’s for sure! I made sure to make extra, too. The leftover chicken (drenched in more sauce) will go onto pizzas and quesadillas. This sauce is also excellent as a dipping sauce for grilled smoked sausage!

This recipe makes about 2 quarts, enough for 16 bone-in chicken breasts… or thereabouts!

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Also try my Sriracha BBQ sauce.

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5 from 1 vote

Sweet-n-Spicy BBQ Sauce

If you’re looking to make a big batch of a tomato-based BBQ sauce that is out of this world good, you’ve found it. This sweet-n-spicy BBQ sauce is great to play around with depending on your tastes, too. It goes on smooth, has hints of sweetness and smoke, and a little heat.

Course Sauce

Cuisine American

Keyword barbecue, sauce, spicy, sweet

Prep Time 10

Cook Time 30

Total Time 40

Servings quarts

Calories 2252kcal

Author Based on a recipe from the Insane Chicken

Equipment

Saucepan

Ingredients

2 cups brown sugar packed
2 cups ketchup
1 cup water
1 cup apple cider vinegar
1 cup white onion minced
8 ounces tomato sauce
1 cup corn syrup
1 cup molasses
6 ounces tomato paste
2 tablespoons Worcestershire sauce
2 teaspoons garlic salt
1 teaspoon freshly ground black pepper
1 tablespoon liquid smoke
1 tablespoon prepared yellow mustard
¼ teaspoon onion powder
1 teaspoon celery salt
Hot sauce I used a seriously hot, but very tasty, hot sauce

Instructions

Combine all ingredients in a large saucepan.
Bring to a boil, then reduce to a simmer.
Simmer for 15-30 minutes or until the desired thickness is obtained.

Notes

Store in the fridge until ready to use. Stir before serving.

Nutrition

Nutritional values are approximate.

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Pizza and Pasta Sauce

This is my go-to red sauce. I use it on everything from pizza, to pasta, to meatballs. I always make a double batch of my homemade pizza and pasta sauce and freeze some for later. It is packed with tomato flavor and has the perfect herb flavor. There’s a healthy dose of garlic and shallot to add that richness you want. I am a big fan of this sauce.

Thicker Or Thinner. Your Call

Depending on what you use this sauce for, you might want to puree it slightly in a blender. Or use a blender stick. We prefer our homemade pizza and pasta sauce a little thicker and chunky, even if we use it on pizzas. It’s not tomato juice. I want to not only taste the tomato I want to see it and bite into it!

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Also try my pantry pizza sauce.

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5 from 1 vote

Homemade Pizza and Pasta Sauce

A great tasting sauce ready in no time. Perfect for pizza or pasta.

Course Sauce

Cuisine American

Keyword pasta, sauce

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 62kcal

Author Mike

Equipment

Saucepan

Ingredients

¼ cup olive oil
3-5 cloves garlic chopped
2-3 shallots chopped
3 tablespoon fresh thyme chopped (or 1 tablespoon dried)
3 tablespoon fresh marjoram chopped (or 1 tablespoon dried)
1 cup dry white wine
1 can diced tomatoes
1 can chopped tomatoes
1 small can tomato paste
1 tablespoon sugar
1 teaspoon dried red pepper flakes
2 tablespoons fresh basil chopped (or 2 teaspoons dried)

Instructions

Heat oil over high heat.
Add garlic, shallots, thyme and marjoram and saute for 3 minutes.
Add wine and reduce by 1/2, about 3 minutes.
Add the two cans of tomatoes.
Simmer, stirring often, for 7 minutes.
Add 1/2 -3/4ths of the can of tomato paste, sugar, and hot pepper flakes.
Simmer an additional 7 minutes, stirring often.
Add salt and pepper to taste and add the basil, cook another 1 minute.

Notes

Refrigerate sauce until ready to use. It also freezes well.

Nutrition

Nutritional values are approximate.

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Spicy Creole Remoulade

This spicy Creole remoulade is fantastic on crab cakes, or slather it on a bun for a great po’ boy! There’s some kick from the horseradish and mustard … and hot sauce! This is not some light, laid-back, weak remoulade at all! It packs a lot of flavor. It’s my go-to sauce when I want something ‘lively’.

Perfect On Darned Near Anything

This spicy Creole remoulade is also great on my crab cakes with shrimp! The creaminess and spiciness works fantastic with crab. And shrimp. Or put it on a hoagie next time you make a big ole cold-cut sandwich or burgers. It’s so much better than adding a plain-old sauce. Just slather it on the insides of the bread or buns!

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)

Also try my red pepper remoulade.

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5 from 1 vote

Spicy Creole Remoulade

Spicy Creole remoulade.

Course Sauce

Cuisine Creole

Keyword Creole, sauce, spicy

Prep Time 5

Cook Time 1

Total Time 1 5

Servings

Calories 27kcal

Author Based on Marguerite’s recipe on Cajun Delights

Equipment

Ingredients

1 cup mayonnaise
1 teaspoon prepared yellow mustard
1 teaspoon Creole mustard or Dijon
1 teaspoon whole milk
1 teaspoon prepared horseradish to taste
2 tablespoons white onion minced
1 tablespoon fresh parsley minced
½ teaspoon white vinegar
½ teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon fresh ground black pepper
1 teaspoon lemon juice
kosher salt to taste
hot sauce to taste

Instructions

Combine all ingredients.
Refrigerate for one hour before using.

Notes

Stir before serving.

Nutrition

Nutritional values are approximate.

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Hoagie Dressing

I used to work in a sandwich shop as a teen. I don’t know how many sub sandwiches I made, but I’m sure it was in the thousands. It doesn’t take much to jazz up a simple sandwich. This Hoagie dressing is all you need. I didn’t have fresh herbs on hand, so I made this hoagie dressing with dried and it came out fantastic. The herby flavor really makes you forget about ever using bland mayonnaise on a sandwich again.

The Perfect Lunch

I keep a batch of this hoagie dressing on hand in a squeeze bottle. I’ll never make another boring sandwich. My favorite starts with just good ole sandwich meat. I add a little onion. Tomato. Chopped iceberg lettuce. Salt and pepper (never forget the salt and pepper!). And a couple of good squirts of this dressing. Perfect!

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Speaking of non-boring, check out my Italian hoagie.

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3.50 from 4 votes

Hoagie Dressing

Course Dressing

Cuisine American

Keyword dressing, sandwich

Prep Time 10

Total Time 10

Servings /2 cup

Calories 1024kcal

Author Based on a recipe from Rachael Ray

Equipment

Ingredients

3 tablespoons red wine vinegar
1 teaspoon dried basil
1 teaspoon dried parsley
¼ teaspoon dried thyme
1 teaspoon sugar
1 clove garlic grated
3 tablespoons red onion grated
½ small jalapeno pepper minced
½ lemon juiced
½ cup extra virgin olive oil
1 tablespoon Dijon mustard
kosher salt
freshly ground black pepper

Instructions

Combine the vinegar, basil, parsley, thyme, sugar, garlic, red onion, jalapeno and lemon juice.
While whisking the mixture, slowly pour in the oil.
Whisk in the mustard.
Add salt and pepper and whisk until well combined.

Notes

Shake or stir before using.

Nutrition

Nutritional values are approximate.

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Grilled Steak Marinade

Steak prices are through the roof these days. Sometimes I have to settle for a lesser cut, but that doesn’t mean I settle for less taste. I throw together this tasty grilled steak marinade and let the steak get happy in it for a few hours, toss it onto a hot charcoal fire, and all is right with the world once again. Juicy moist steak that is absolutely packed with flavor, no matter how little I spent. The combination of Worcestershire sauce, salad dressing, BBQ sauce and seasoning is amazing.

Spicy Steak Is Great Streak

Feel free to substitute some hot sauce for the Cajun seasoning for an extra kick in your grilled steak marinade. Or add both. Ditto the BBQ sauce. No reason you can’t use a spicy sauce. I really like Cajun seasoning because it adds more than just heat, it adds flavor. And that’s what this marinade is all about: adding flavor.

Lea & Perrins The Original Worcestershire Sauce (10 fl oz Bottle)

Serve this steak up with some fantastic Mesa Grill steak sauce, a copycat of the sauce you can get at Bobby Flay’s restaurant.

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5 from 1 vote

Grilled Steak Marinade

Course Marinade

Cuisine American

Keyword marinade, steak

Prep Time 4

Total Time 4

Servings cup

Calories 2474kcal

Author Mike

Equipment

Mixing Bowl

Ingredients

Instructions

Combine the first 4 ingredients in a bowl.
Pour into a large resealable baggie.
Add the steak and seal.
Turn a few times to coat.
Refrigerate 4-24 hours, turning every few hours.
Shake off excess marinade before grilling.

Notes

Store any unused marinade in the fridge. Always discard used marinade and do not re-use.

Nutrition

Nutritional values are approximate.

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Italian Dressing Mix

This Italian dressing mix is just like the stuff you buy in packets at the store. Now you can make your own at home for much less. I make a big batch and keep it in an airtight container in the pantry. This seasoning also makes for a great substitute when a recipe calls for Italian seasoning.

Homemade Catalina and Italian Salad Dressings

A Great Dressing Any Time

This dressing is great on my Mason jar salad. Anything in a Mason jar is good. Sometimes I like to make it a little different. I might add a bit of red pepper flake to give the dressing a little bit of a kick. Not too much though. You still want your Italian dressing mix to taste like the original. At least, mostly.

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Check out my new site, Dress My Salad, for more great salad dressing ideas!

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5 from 1 vote

Italian Dressing Mix

This Italian dressing mix is just like the stuff you buy in packets at the store. Now you can make your own at home for much less.

Author Mike

Equipment

Mixing Bowl

Ingredients

1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon sugar
2 tablespoons dried oregano
1 teaspoon fresh ground black pepper
¼ teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
¼ teaspoon celery salt
2 tablespoons kosher salt

Instructions

Combine all ingredients.
Two tablespoons of this mixture equals one packet.

Notes

Store in an air-tight container.

Nutritional values are approximate.

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Roasted Green Pepper Mayonnaise

I’ve had BLT sandwiches on my mind for days now, since I saw some really nice, big tomatoes at the market. I finally got the time to make them. I wanted a little something special beyond just the usual mayonnaise, so I made up a small batch of this simple roasted green pepper mayonnaise. It doesn’t take long to make. It adds a nice grilled flavor to the sandwich.

Creamy Pepper Goodness

I also used this roasted green pepper mayonnaise on roasted chicken sandwiches, which came out fantastic too. If you don’t want to roast a pepper, you can use roasted red peppers in a jar, available at your local grocery store (ours has them by the Italian foods and also by the olives).

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)

Good on a club sandwich, too!

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4 from 1 vote

Roasted Green Pepper Mayonnaise

I made a small batch of this simple roasted green pepper mayonnaise. It doesn’t take long to make. It adds a nice grilled flavor to any sandwich.

Course Sauce

Cuisine American

Keyword bell pepper, mayonnaise

Cook Time 15

Total Time 15

Servings cup

Calories 1556kcal

Author Mike

Ingredients

1 large green bell pepper
1 cup mayonnaise

Instructions

Roast the pepper over direct heat on a grill or in an oven (I prefer to crank up the heat on my gas grill and place the pepper directly over the hottest part of the grill. I rotate it every few minutes until it is very charred on all sides).
Let the pepper cool then seed it and chop it very fine.
Add to the mayonnaise and combine well.

Notes

Store in the fridge. Stir before using.

Nutrition

Nutritional values are approximate.

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Chili Dog Sauce

This is my go-to hot dog chili dog sauce. I let it slow cook for a while to get good and tender. And I also make a huge batch and freeze some for later. I have to have sauce on my dogs.

This chili dog sauce is also outstanding over burgers, topped with cheese and chopped onion.

A Great Cookbook Find

I found this in The Real Chili Cookbook: America’s 100 All-Time Favorite Recipes. I found a copy at the Exit 76 Antique Mall for $3.50. Besides this recipe, I’ve made 5 or 6 of the chili recipes from the book and all have been fantastic. It’s one of the best finds I’ve made! As far as I’m concerned I more than got my money’s worth just with this chili sauce!

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Try my spicy chili cheese hot dogs.

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5 from 1 vote

Chili Dog Sauce

This is my go-to hot dog chili dog sauce. I let it slow cook for a while to get good and tender. And I also make a huge batch and freeze some for later. I have to have chili sauce on my dogs.

Course Sauce

Cuisine American

Keyword chili, hot dogs, sauce

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 27kcal

Author Mike

Equipment

skillet

Ingredients

1 pound ground beef
1 small onion minced
2 cloves garlic minced
10 ounces enchilada sauce
½ teaspoon ground cumin or less
½ teaspoon dried marjoram

Instructions

Brown the ground beef and drain.
Add onion and garlic and cook another 5 minutes.
Add remaining ingredients and stir.
Simmer until thickened, about 20 minutes. If the sauce gets too thin add a bit of water.
Note: You can also cover and slow-cook this sauce for a few hours if you wish. It comes out nice and tender. Cook it less for a chili sauce with a little more bite from the beef.
Update: I made this great sauce again over the weekend. Our grocery store was out of premium enchilada sauce, so I used a “lesser” brand. I ended up adding a good amount of hot chile powder to the mix, but it still came out fantastic.

Notes

Add a little diced jalapeno for a little kick.

Nutrition

Nutritional values are approximate.

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