Recipes

REMOULADE SAUCE
SWEET CHILI THAI SAUCE
SHRIMP ASIAN DIPPING SAUCE
TARTAR SAUCE
COCKTAIL SAUCE
APRICOT-GINGER DIPPING SAUCE
HOT PEPPER SAUCE


REMOULADE SAUCE

INGREDIENTS:

  • 2 hard cooked egg yolks, sieved
  • 2 cloves garlic, crushed
  • 1 1/2 tbsp. prepared mustard
  • 1 1/2 c. mayonnaise (not salad dressing)
  • 1 tbsp. Worcestershire
  • 1 tbsp. paprika
  • 1 1/2 tbsp. horseradish
  • Dash of Tabasco
  • 2 tbsp. vinegar
  • 1/4 c. finely chopped parsley
  • Salt & pepper to taste

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SWEET CHILI THAI SAUCE

INGREDIENTS:

  • 1 c water
  • 1 c sugar
  • 1 c rice vinegar
  • 2 tsp ginger, minced
  • 1 tsp garlic, minced
  • 2 tsp hot chili pepper, minced
  • 2 tsp ketchup
  • 2 tsp cornstarch

PREPARATION:
Boil water and vinegar. Add all ingredients except cornstarch and simmer for 5 minutes. Thicken with cornstarch, then refrigerate until needed.

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SHRIMP ASIAN DIPPING SAUCE

INGREDIENTS:

  • 1/2 C. teriyaki sauce
  • 1/2 C. soy sauce
  • 1/2 C. rice vinegar
  • 1 bunch scallions, sliced fine
  • 1 t. grated fresh ginger
  • 1 T. toasted sesame seeds

PREPARATION:
Mix all ingredients together in a small bowl. Refrigerate until ready to use.

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TARTAR SAUCE

INGREDIENTS:

  • 1 cup mayonnaise
  • 1 teaspoon prepared mustard
  • 2 tablespoons chopped sweet pickle
  • 1 tablespoon chopped drained capers
  • 2 teaspoons chopped fresh parsley

PREPARATION:
Blend well; refrigerate and chill thoroughly. Makes about 1 1/4 cups of tartar sauce.

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COCKTAIL SAUCE

INGREDIENTS:

  • 1/2 cup chili sauce
  • 1/2 cup ketchup
  • 2 tablespoons fresh lemon juice (about 1 small lemon)
  • 1 to 2 tablespoons prepared horseradish
  • dash Worcestershire sauce
  • few drops hot sauce
  • salt to taste

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APRICOT-GINGER DIPPING SAUCE

INGREDIENTS:

  • 1/2 cup apricot jam
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon Dijon mustard
  • 1 jalapeño pepper, seeds discarded, minced
  • 2 tablespoons seasoned rice wine vinegar or freshly squeezed lime juice

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HOT PEPPER SAUCE

INGREDIENTS:

  • 3 cups distilled white vinegar
  • 2 teaspoons salt
  • 2 pounds cayenne or jalapeño peppers, seeded and chopped

PREPARATION:
Simmer vinegar, salt and peppers for 5 to 10 minutes. Process in food processor or blender. Seal in small sterilized canning jars and place in a cool, dark place to age for about 3 months. Strain a portion of the sauce when ready to use; store in refrigerator.

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