Friday, January 7, 2011

Make Your Own Gourmet Sauces

©Copyright 2010 Mary Hunt - Everyday Cheapskate is a Registered Trademark - - Used by permission

Note from Lois: I would substitute stevia as a sweetener in these recipes.  Since sugar breaks down the immune system, I try to cut way down on it, and use stevia when I need some sweetness.  It would work fine in sauces and very little is needed.

Not long ago, I managed to land a terrific bargain on chicken breasts. As I was loading up my grocery cart, I got the idea to make Orange Chicken for dinner. I headed to the condiments aisle to find some kind of orange glaze.

Sure enough, I found a jarred Chinese orange sauce glaze. But the price nearly knocked me into the cart with the chicken: $7.29 for 12 ounces. Are you kidding? That was the day I learned how to make my own orange sauce.

Here is that recipe, plus a few of my other favorite sauces.

Orange Glaze

1 cup sugar
1/4 teaspoon salt
2 tablespoons cornstarch
1 tablespoon all-purpose flour
1 1/4 cups orange juice
1/4 cup lemon juice
1/2 teaspoon grated fresh ginger (optional)
1/2 cup water
1 tablespoon butter
1 tablespoon grated orange zest
1 tablespoon grated lemon zest

In a medium saucepan, mix together the sugar, salt, cornstarch and flour. Then stir in the orange juice, lemon juice, ginger and water, stirring until well incorporated. Cook over low heat, stirring constantly, until the mixture boils. Let boil for 3 minutes. Remove from heat. Add butter, orange and lemon zest and stir together. Serve hot over cooked chicken or pork.

Teriyaki Sauce and Marinade

2/3 cup mirin*
1 cup soy sauce
4 1/2 teaspoons rice vinegar
1 teaspoon sesame oil
1/3 cup white sugar
7 cloves garlic, minced
1 tablespoon minced fresh ginger
1 dash red pepper flakes
black pepper to taste

Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper. Simmer 5 minutes longer. Store in a tightly sealed container in the refrigerator.

*Mirin is Japanese sweet rice wine.

Barbecue Sauce

2 cups ketchup
2 cups tomato sauce
1 1/4 cups brown sugar
1 1/4 cups red wine vinegar
1/2 cup molasses
4 teaspoons hickory-flavored liquid smoke
2 tablespoons butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon coarsely ground black pepper

Pour all ingredients into a medium saucepan and heat over medium heat. Once it comes to a boil, reduce heat to low and simmer for up to 20 minutes, depending on how thick you want the sauce. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat or poultry during the last 10 minutes of cooking.

Low-Fat Horseradish Sauce

2 tablespoons prepared horseradish
1 tablespoon cider vinegar
1 teaspoon dry mustard
3 tablespoons reduced-fat mayonnaise
1/8 teaspoon ground red pepper
1/2 cup nonfat sour cream

In a small bowl, whisk all of the ingredients together. Store in a covered container in the refrigerator up to two weeks. Serve with roast beef or as a sandwich spread.

Want more recipes? I have created a great booklet called “Dip It!,” packed full of recipes for dips and sauces that are family friendly. Never undervalue a great dip to get the kids to eat just about anything!