Favorite sauce, please share.

alaskanassasin

Do you guys and gals have a favorite sauce that you like to make often? It could be for anything, pasta, bbq, tacos, Chinese, whatever.

 If you could share it and your favorite and maybe a dish you pour it over.

 I will start, nothing fancy.

 We really like this over steak or shrimp tacos, shredded cabbage, tomatoes etc.

Taco Sauce.

½ Cup Sour Cream

1/3 Cup Mayo

1 small lime juiced

½ Teaspoon Garlic Powder

½ Teaspoon Cumin

¼ Teaspoon salt

1 Teaspoon Sriracha hot sauce

 

Make a day ahead to blend flavors.

 Chicken Thighs.

 Sear salt, pepper, garlic powder rubbed chicken thighs in cast iron and finished with the following sauce.

Honey Garlic Sauce

6 Cloves of smashed Garlic

1/3 Cup Honey

¼ Cup Water

2 tablespoons rice wine vinegar

1 Tablespoon Soy Sauce

 

 Cook until reduced.

 

 Thanks in advance.

GrateEggspectations

Thanks for the sauce share. 

Here’s one I absolutely love for wings. Gets rave reviews every time I make it.

https://www.theendlessmeal.com/sweet-and-sticky-honey-garlic-chicken-wings/

loco_engr

Mushroom Sauce

This is a recipe for a ramp cognac cream sauce I made for a peppercorn crusted ribeye. You can substitiute the ramps with, mushrooms(really good with morels!)to make a mushroom cognac cream sauce. Cayenne in small amounts (a pinch) gives a cream sauce more depth. 

Ingredients:

1  Cup Chopped Ramps (or morels)

1  Clove Garlic Minced  
1  Clove Shallot Minced  

1  pt Heavy Cream  

1  Tbs Butter  

1 Cup Cognac or Brandy  
1t  Kosher Salt  

1t  White Pepper  

1t  Cayenne  (to me this is optional)

Preparation Directions:

ï Have everything chopped and near by when you start. 

Cooking Directions:

Melt butter in a hot saute pan

Saute the garlic,shallots and ramps till soft

Deglaze with Cognac.(carefully this will ignite!) Reduce the Cognac by half. Add the heavy cream and reduce till desired thickness Seasone with salt,pepper, and the cayenne Serve over steak or any other grilled or sauted meats 

Special Instructions: If using mushrooms add the mushrooms first let them cook for a while then add your garlic and shallots or else they will burn. 

http://www.theonlyhossbbq.com/recipes/

One of the best things I've ever eaten when morels where used

Botch

First of only two of my own, completely original recipes, that I really, really like:
 
- 1/4 cup mayonnaise (I now prefer Duke's, but can't find Kewpie here)
- 1 chipotle pepper, minced, with a bit of adobo from the can
- Mebbe a tsp of honey (I don't measure, its one squirt)
Mix thoroughly, hopefully the day before.  
This is my go-to sauce for any kind of fish; baked, fried, or grilled/broiled.  Not really hot at all, the mayo really tames the chipotle (haven't tried it on shrimp or oysters, but I don't think it'd work there)
 
My go-to Italian gravy (not completely original, but I've tweaked it over twenty years or so, it's where I want it):
 
- 1 28-oz can whole San Marzano tomatoes
- 1 4-oz can tomato paste
- 1 4-oz can of water
- 1 Tblspn olive oil
- 1 med yellow onion, finely minced or grated
- 2 to 4 cloves garlic, finely minced
- 1/4 tsp fennel seeds, finely ground in a mortar or spice grinder
- pinch of red pepper flakes, to taste
- 2 tsp dried basil, crushed between your fingers
- Lotsa fresh basil, if I have it, as a garnish at the end
- 1/2 tsp dried oregano (fresh oregano ain't oregano and I don't grow it anymore)
- 2 tsp salt
- as much ground black pepper as you want
- 3 shakes of Tabasco sauce
Blend first 3 ingredients thoroughly, set aside.  Sautè the onion in the oil until soft, then garlic, fennel and red pepper, until fragrant.  Pour in the tomato stuff, basil and oregano, salt n pecker, and Tabasco.  Simmer for a couple hours.  Taste and adjust for seasonings and water if necessary.    

kl8ton

Are you trying to cut Stevos knees out from under him?!?!  

alaskanassasin

Those are awesome, @loco_engr swmbo is not a fan or mushrooms but she will eat morels and they are about in season, thanks!

alaskanassasin

Waiting on @lkapigian to tell me to learn the mother sauces

lkapigian

alaskanassasin said:

Waiting on @lkapigian to tell me to learn the mother sauces

Lol, it’s all you really need 

RRP

Lately I already posted my favorite Chili Dog sauce and Pizza Sauce so I won’t bother posting those here again in your thread.

I just checked my notebook and I see I have a collection of over 12 saved and loved rubs and sauces from 20 years on the BGE forums. 

I would really like to share with newbies on this forum at least the best of the BEST being the Wild Boar Soul BBQ Sauce Recipe that is SO GREAT! But right now I have some pressing matters to take care of. 

fiber_induced_deuce

what a cocktease

nolaegghead

My baby got sauce

https://youtu.be/cDqADZygseM

saluki2007

I make this for pork loins. 

Maple cream sauce:

2 t white wine

1 shallot finely chopped

1 T pure maple syrup

1 cup heavy cream

Salt and white pepper to taste

Cook wine and shallot over high heat. Add syrup and cream and bring to a boil. Reduce until slightly thickened.

fishlessman

green lightning sauce on shrimp, tuna steak, charred flank steak etc

https://necessaryindulgences.com/2013/05/green-lightning-shrimp/

fishlessman

crying tiger sauce

this was crying tiger with tritip, it works well with strip and ribeye. you wont taste the fish sauce in the steak marinade




marinade: says 1-4 hours
2 tbls soy
1 tbls fish sauce
1 tsp sugar
some chopped green onion

roasted tomato chili sauce:
6 thai chilis
1/2 cup chopped onion
1/2 cup fish sauce
3 cloves garlic
16 cherry tomatoes
1/3 cup lime juice
4 tbls sugar
2 tabls pakak hot curry
bunch of chopped green onions

when the egg got up to about 500, put the chilis in and roasted til they were starting to char but not black,maybe a minute, took them out and added onion and whole tomatoes and did the same thing. let egg climb up for searing temps while back inside tossed some garlic into a dry pan for a half minute on med, added the pakak paste (this paste needs to be cooked according to the label) added a little water to avoid burning, then everything into a food processer. allow to cool, go cook steak

Ozzie_Isaac

lkapigian said:

alaskanassasin said:

Waiting on @lkapigian to tell me to learn the mother sauces

Lol, it’s all you really need 

I love the fact that the answer to everything is on the image, but it is to blurry to read.  Nicely played.

Mark_B_Good

Chicken nuggets ... definitely the McDonald's BBQ sauce is better than any of the other fast food restaurant sauces. LOL.

nolaegghead

At the top of my delicious but simple to make sauce list is horseradish sauce.

I don't really have a recipe, just throw it together and adjust ratios until it tastes good.

Roughly:

1 cup sour cream (full fat, boutique brand is best) **

   OR

1 cup creme fraiche (home made is delish and easy)*

fresh or prepared horseradish to taste (start with a teaspoon)

fresh ground tellicherry black pepper

finely chopped fresh chives

sea salt to taste

pinch msg (don't advertise it)

little lemon juice or a tiny pinch of citric acid (AKA sour salt)

 

options are a little fresh garlic from a press or some garlic powder and onion powder

** substitute some mayo for part of the sour creme if you want it richer

*very high calorie version 

alaskanassasin

Every food pic you post has sauce on it @nolaegghead I knew you were holding out on me.  What do you put that on?

ColtsFan

The sauce from 'The Chicken' on Naked Whiz is incredible. 

• Juice of 1 lemon
• 2 Tbs crushed red pepper
• 2 Tbs black pepper
• 1 Tbs cayene pepper
• 4 Tbs kosher salt
• 2 Tbs chile powder
• 2 Tbs Louisiana hot sauce
• 2 Tbs Worcestershire sauce
• 1 Tbs garlic powder
• 2 Tbs dijon mustard
• 1 pint of white vinegar
• Wisk in 1/2 cup veg oil

nolaegghead

alaskanassasin said:

Every food pic you post has sauce on it @nolaegghead I knew you were holding out on me.  What do you put that on?

That sauce goes well with lamb kabobs or lamb roast, most any beef roast, especially prime rib.  It's addictive.  I've been known to polish off the rest of the sauce with a spoon.  It's great on roast beef sammies.

HeavyG

fishlessman said:

green lightning sauce on shrimp, tuna steak, charred flank steak etc

https://necessaryindulgences.com/2013/05/green-lightning-shrimp/

Likely my favorite Steve Raichlen sauce.

RRP

RRP said:

As promised:

But first here is the story by the OP Mike Flaherty:

Yes, we have (all sorts of) real BBQ in Seattle. An eclectic mix of folks from lots of different places. In the 80's there was a tiny place up on Cherry St (!), called J.K's Wild Boar Soul BBQ. You had to watch out for the needles on the sidewalk, dark little room with years of smoke on it, you'd order a pile of meat, and get a side of incredible beans, and 2 slices of white bread wrapped in foil. And change for the pop machine if you needed it. The proprietors name was Beal, I believe. As I recall, a retired navy cook and utter BBQ maestro. His sauce was spectatular, and he's also use that sauce as a base for his beans.[p]When Beal quit in the mid 80's, I thought my life was over. There was no other BBQ that even came close here. And it was the sauce that shone. [p]So the other night, I'm at a guy's house, downing margueritas and sampling various hot sauces, and he says "Try this!" I immediately knew what it was..... Beals sauce! Amazing. This guy had eaten at the wild boar every week for years. He and his wife would bring in their attempts to duplicate the sauce, and after months of trying, Mr. Beal took pity on them and finally gave them his recipe. [p]You should REALLY REALLY REALLY try this. I believe that it's an inspired compendium of common ingredients, whose sum is infinitly greater than it's individual components.

This is a "1/2" recipe, and makes 2 quarts. Mix in big pot over low heat

1/6 cup salt
2 cups sugar
1/2 heaping cup packed brown sugar
1 cup beef boullion strong
6 Cups H20[p]When sugars dissolve, add[p]1 cup yellow mustard
1/2 cup white vinegar
1/2 cup Wrights liquid smoke. Yes, that's right.
1 Cup Worcestershire
2 cups (16oz) tomato paste
Kitchen Bouquet to darken (Optional, don't worry if you don't have this)
Chili Powder (the real thing), cayenne, Daves, whatever to add heat. Hatch ground chile is my favorite. I might try adding baby schezuan peppers or chili pequins next time. I also like to make a not too hot sauce, and serve with lots of sliced fresh jalapeno.

 Simmer bubbling slowly for 2 hours.... will reduce by 1/3 and darken.[p]I immediately tried to improve on this (added bourbon, tried rum, tried bourbon infused chipotle chiles) but everything I did only make the sauce worse.

 This would even be good on vanilla ice cream!

May your clothes always smell smoky!
Mike Flaherty

Mark_B_Good

In all seriousness I was a big fan of Stubs Smokey Mesquite BBQ sauce for ribs and chicken ... but the grocery store ran out and I got myself Guy Fieri Kansas Style BBQ Sauce instead.  WOW ... I have a new favorite.

loco_engr

alaskanassasin said:

Those are awesome, @loco_engr swmbo is not a fan or mushrooms but she will eat morels and they are about in season, thanks!

https://nwwildfoods.com/product/fresh-frozen-morel-mushrooms/

alaskanassasin

loco_engr said:

alaskanassasin said:

Those are awesome, @loco_engr swmbo is not a fan or mushrooms but she will eat morels and they are about in season, thanks!

https://nwwildfoods.com/product/fresh-frozen-morel-mushrooms/

$50 a lb does not sound unreasonable.  I know out west a year after a wildfire they find morels by the bushel. I don't know how many pounds we pick a year but we do freeze them and eat though out the year.

alaskanassasin

ColtsFan said:

The sauce from 'The Chicken' on Naked Whiz is incredible. 

• Juice of 1 lemon
• 2 Tbs crushed red pepper
• 2 Tbs black pepper
• 1 Tbs cayene pepper
• 4 Tbs kosher salt
• 2 Tbs chile powder
• 2 Tbs Louisiana hot sauce
• 2 Tbs Worcestershire sauce
• 1 Tbs garlic powder
• 2 Tbs dijon mustard
• 1 pint of white vinegar
• Wisk in 1/2 cup veg oil

 I have some quarters in the freezer, I will try this tonight thanks!

fishlessman

alaskanassasin said:

ColtsFan said:

The sauce from 'The Chicken' on Naked Whiz is incredible. 

• Juice of 1 lemon
• 2 Tbs crushed red pepper
• 2 Tbs black pepper
• 1 Tbs cayene pepper
• 4 Tbs kosher salt
• 2 Tbs chile powder
• 2 Tbs Louisiana hot sauce
• 2 Tbs Worcestershire sauce
• 1 Tbs garlic powder
• 2 Tbs dijon mustard
• 1 pint of white vinegar
• Wisk in 1/2 cup veg oil

 I have some quarters in the freezer, I will try this tonight thanks!

you want the full recipe, the steeping stage in foil is where the magic happens

http://www.nakedwhiz.com/thechicken.htm

alaskanassasin

fishlessman said:

alaskanassasin said:

ColtsFan said:

The sauce from 'The Chicken' on Naked Whiz is incredible. 

• Juice of 1 lemon
• 2 Tbs crushed red pepper
• 2 Tbs black pepper
• 1 Tbs cayene pepper
• 4 Tbs kosher salt
• 2 Tbs chile powder
• 2 Tbs Louisiana hot sauce
• 2 Tbs Worcestershire sauce
• 1 Tbs garlic powder
• 2 Tbs dijon mustard
• 1 pint of white vinegar
• Wisk in 1/2 cup veg oil

 I have some quarters in the freezer, I will try this tonight thanks!

you want the full recipe, the steeping stage in foil is where the magic happens

http://www.nakedwhiz.com/thechicken.htm

 Thanks fish

RyanStl

Mark_B_Good said:

Chicken nuggets ... definitely the McDonald's BBQ sauce is better than any of the other fast food restaurant sauces. LOL.

I agree.

Anyone have a good garlic butter recipe for crab/shrimp? There's a place in Fort Myers we would go to that had this, but I've never been able to replicate.

alaskanassasin

Thechicken was really good. I have to admit I was getting a bit concerned with 2TBS of crushed red pepper, 1TBS of Cayenne, the Chili powder, hot sauce and 4TBS of salt that SWMBO was not going to be able to eat it!

 Like I said it was very good, thanks for sharing, I will make this again!  The spices all blended well and gave thechicken a nice spicy flavor but not overwhelming, I would try it again with less salt though.

fishlessman

alaskanassasin said:

Thechicken was really good. I have to admit I was getting a bit concerned with 2TBS of crushed red pepper, 1TBS of Cayenne, the Chili powder, hot sauce and 4TBS of salt that SWMBO was not going to be able to eat it!

 Like I said it was very good, thanks for sharing, I will make this again!  The spices all blended well and gave thechicken a nice spicy flavor but not overwhelming, I would try it again with less salt though.

been awhile making that recipe. ive cut salt way back since and may have dropped it down to 1 tbls.  its on the list for the weekend if theres any chicken in the store