This is my go-to simple sweet and sour sauce. Perfect on our sweet and sour meatball sliders. We also use this sauce on our appetizer meatballs and chicken with rice. And stir-fried shrimp with rice. Well, any time you need sweet and sour sauce, this is the perfect homemade solution!
This sauce is also a favorite for dipping our homemade chicken nuggets. If no one is looking I might sneak in a few pinches of red pepper flake to counter the sweetness just a bit. The sauce is also good drizzled over stir-fried vegetables.
If you aren’t a fan of cornstarch as a thickener, just substitute tapioca powder.
Place corn starch and 2 ounces of water into a small bowl and whisk until combined completely.
Place remaining ingredients (don’t forget to add the remaining 6 ounces of water) into a medium sauce pan over medium heat. Whisk to combine.
Bring sauce to a slow boil and let boil for 1 minute.
Reduce heat to a simmer and slowly whisk in the corn starch mixture. Be careful because the mixture will tend to rise (and almost double in volume), so don’t add the corn starch too quickly.
Continue whisking, cooking 5 minutes, until thickened.
I was searching for a new tomato-based sauce that I could use on (whole or ground) Italian sausage sandwiches. It was a cold day, so I wanted something that would cook all day, making the house smell great. I like that. Eight or so hours of great smells, culminating in a fantastic sandwich topped with slow cooker marinara sauce.
This slow cooker marinara sauce is a great all-around marinara sauce. Double the recipe and keep some in the freezer. It’s great to have on hand for those nights when you need a simple meal. Great on pasta, sandwiches, pizza, you name it.
It was a cold day, so I wanted something that would cook all day, making the house smell great. I like that. Eight or so hours of great smells, culminating in a fantastic sandwich topped with slow cooker marinara sauce.
My wife’s a ketchup-on-her-fries kind of gal. And I usually am too, except I am always looking for something a little different. This super simple French fry dipping sauce uses ingredients I always have on hand. Although it tastes a bit like ketchup, it brings a nice little creamy spicy flavor. Perfect for dipping.
If you don’t have (or like! *gasp*) Sriracha on hand, your favorite hot sauce will work just fine instead. You can also use this French fry dipping sauce on much more than ‘just’ fries. It’s great for dipping homemade onion rings (try my onion strips too!). And homemade chicken nuggets.
I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.
This super simple French fry dipping sauce uses ingredients I always have on hand. Although it tastes a bit like ketchup, it brings a nice little creamy spicy flavor. Perfect for dipping.
Sometimes I get home from work and just want to make a quick pizza. No handmade dough. No unusual toppings. Just a heat-and-eat store-bought crust, topped with a fantastic homemade sauce and a few easy ingredients, such as Italian sausage, mushrooms, olives, and cheese. And it comes out great, thanks mostly to the sauce. If you don’t have a great sauce, the rest of the pizza won’t be any good. No matter how great the toppings are.
I double this pizza sauce recipe and freeze it. I separate it into batches, making it easy to defrost in the fridge in time to make a 15 minute dinner.
This smoked provolone sauce adds great flavor (and texture) to any recipe you need a cheese sauce. I love it over pulled pork since it has a nice smokey flavor, but not so overbearing that you can’t taste the meat. I made a big batch and squirted it over pulled pork tater tot nachos (below) and stromboli, but you’ll also love it over grilled burgers or chicken sandwiches, or the best, Italian sausage sandwiches.
This sauce would also be great as a dip (maybe add some green chiles or Rotel) or over “regular” tortilla nachos, or over an omelet. Heck it’s just great. Make it!
This roasted poblano cream sauce is the perfect somewhat-spicy sauce for topping grilled chicken sandwiches. It’s also fantastic on burgers, pork, or used as a dip. It actually would work as a soup too. For a little extra kick, roast a jalapeno with the poblano and add it to the sauce when you blend it.
My first use for this roasted poblano cream sauce was over grilled chicken fajita sandwiches. It adds a wonderful southwestern flavor and creaminess to any dish that it’s used on. Feel free to use any pepper you wish if poblanos aren’t your thing. I like them since they aren’t too spicy but also have more flavor than bell peppers.
This roasted poblano cream sauce is the perfect somewhat-spicy sauce for topping grilled chicken sandwiches. It’s also fantastic on burgers, pork, or used as a dip.
Oh me. This beer cheese sauce has lots and lots of uses, from a dip for pretzels or chips to topping hot dogs or burgers, or even over pasta. We served it warm with warmed pretzel balls and a few Tostistos Scoops. Some Fritos would be good too. Everything disappeared in minutes! This sauce is so good you’ll be tempted to grab a straw down the whole lot in no time!
Adjust the heat to your tastes. I like this sauce nice and spicy. For a thicker beer cheese sauce, just let it cook a little longer.
Although I made this herb dipping sauce as a sauce for rosemary chicken wings, it also makes a great salad dressing or a chimichurri-like sauce for grilled meats. It definitely packs a nice herby flavor. That was the point!
The herb dipping sauce really complimented the herby flavor of the chicken wings. You instead of dipping the chicken into the sauce you could brush it directly onto the chicken. Split chicken breasts or quarters, grilled to perfection and brushed with the sauce is absolutely divine (and different)!
I could not find fresh oregano so I used dried. Fresh would definitely go with the ‘fresh’ theme of this sauce, so if you have it, use it. Just start with a little a taste to see if you need to add more.
Although I made this herb dipping sauce as a sauce for rosemary chicken wings, it also makes a great salad dressing or a chimichurri-like sauce for grilled meats. It definitely packs a nice herby flavor.
Visit my other site, For The Wing, for all things chicken-wing!
If you’re gonna name a wing sauce ‘Louisiana Lickers’, I’m going to buy it. And so I did the last time we were in Cincinnati while shopping at Jungle Jim’s. I picked up a few bottles of Quaker Steak and Lube’s wing sauces, including one of Louisiana Lickers. I never need an excuse to fire up my Big Easy Wingin’ator 3000 for some wings, so this was a no-brainer. If you don’t have a Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer, just bake the wings or grill them. No matter how you cook them, you’ll love wings tossed in Quaker Steak and Lube Louisiana Lickers Sauce!
I really like the Louisiana Lickers sauce. It is spicy, but definitely not overly spicy. It’s different, almost Jamaican jerkish (somewhat citrusy) in flavor to me. The Cajun flavor lingers, with just a bit of burn. It’s addicting, like all of the Quaker Steak & Lube sauces (see them all here).
I cooked these wings up my standard way. An hour or so in my marinade and then onto the Big Easy for a little over an hour. Tossed with the sauce of choice and served with quality Ranch dressing and our homemade wing dipping sauce.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.
Prepare the wings by cutting off the tips and separating the flats and drumettes.
Divide the wing pieces into two large baggies. Add a batch of the wing marinade to each. Seal and gently shake to coat. Refrigerate for at least an hour, tossing every once-in-a-while.
I was worried that for $5-$6, the sauce was over-priced, but I was pleasantly surprised to find that that isn’t the case. For the number of wings I made I used only a little sauce, without sacrificing flavor. And the sauce sticks to the wings. Not gloppy, molasses sticky, but just sticky enough to not run off and form a puddle. I liked that. A lot.
I gave the Louisiana Lickers sauce high ratings on the ‘Mater Rater.
Visit my other site, For The Wing, for all things chicken-wing!
I picked up a few bottles of Quaker Steak and Lube wing sauces the last time we were at Jungle Jim’s in Cincinnati, including their Golden Garlic Sauce. I was anxious to fire up my Big Easy Wingin’ator 3000 with some wings. If you don’t have a Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer, just bake or grill the wings until done. The Quaker Steak and Lube Golden Garlic Sauce is the star of this show but don’t skimp on the wings either.
I really like the Quaker Steak and Lube Golden Garlic sauce. It is definitely garlicky. You won’t bite into a wing and think to yourself “I thought this was supposed to have garlic in it.” It brings the garlic. Look at the picture above. You can see how the Golden Garlic stacks up heat-wise to the other yummy Quaker Steak & Lube sauces here.
I cooked these wings up my standard way. An hour or so in my marinade and then onto the Big Easy for another hour or so. Tossed with the sauce of choice and served with quality Ranch dressing and our homemade wing dipping sauce.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.
I really like this sauce It is definitely garlicky. You won’t bite into a wing and think to yourself “I thought this was supposed to have garlic in it.” It brings the garlic.
Prepare the wings by cutting off the tips and separating the flats and drumettes.
Divide the wing pieces into two large baggies. Add a batch of the wing marinade to each. Seal and gently shake to coat. Refrigerate for at least an hour, tossing every once-in-a-while.
At $5-$6 (you can order online, too), the sauce was not over-priced. You don’t need a lot of sauce. And the sauce sticks to the wings. Not gloppy, molasses sticky, but just sticky enough to not run off and form a puddle. I liked that. A lot.
I gave the Golden Garlic sauce high ratings on the ‘Mater Rater. You’ll have to really love garlic to truly enjoy these. Garlic is what you’ll get and not a lot else. For me, that’s just fine.