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Sauce Recipes

Amatriciana sauce
Apple Butter sauce
Apricot Ham
Bechamel sauce
Black Walnut
Cajun Vegetable
Coriander sauce
Dijon Mustard
Egg sauce
Elderberry sauce
Habanero Pepper
Herb Butter
Honey Celery Seed
Hot Pepper Chocolate
Kiwi sauce
Lemon sauce
Lobster sauce
Mandarin Ginger
Marshmallow Sauce
Nectarine sauce
Peanut Butter sauce
Potato sauce
Raisin Sauce
Red Clam Sauce
Roasted Root
Roux Sauce
Salsa Nueva
Salsa Verde
Scallop sauce
Seafood Newburg
Second-day Chili
Spicy BBQ
Stewed Tomato
Strawberry sauce
Swiss Cheese
Tartar sauce
Turkey sauce
Tzatziki sauce
West Indies Pepper
White Wine
Yellow Curry


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Essential cookware

Tzatziki Sauce


  • 2 cups of Greek plain yogurt
  • 1 1/2 cups of cucumber, peeled and shredded
  • 1/4 cup of garlic, minced
  • salt and pepper


  1. Whip the ingredients together in a bowl.
  2. Add salt and pepper to taste.
  3. Refrigerate the sauce for 1 hour before serving with small pieces of bread or with sandwiches.




Béarnaise Sauce


  • 3 tbsp white wine vinegar
  • 1 tsp finely chopped shallot
  • 4 whole black peppercorns, crushed
  • Dash dried tarragon crushed
  • Dash dried chervil, crushed
  • 1 tbsp of cold water
  • 4 egg yolks
  • 1/2 cup butter
  • 1 tsp snipped fresh tarragon


  1. In a saucepan combine vinegar, shallot peppercorns, dash tarragon and chervil.
  2. Bring to boiling, reduce heat and simmer about 30 seconds or till reduced to half volume.
  3. Strain, discard solids
  4. Add the cold water to herb liquid.
  5. Beat egg yolks in the top of a double boiler. (Not in the water yet)
  6. Slowly add herb liquid, adding 2 tbsp of butter to the egg yolks, place over boiling water.




Yogurt Sauce


  • 1 tsp of mustard
  • 1/2 tsp of paprika
  • 1 cup of yogurt
  • 1 tsp of parsley, chopped
  • 1 lemon
  • 1 tsp of cayenne pepper


  1. Whip all the ingredients together.
  2. Place them in the refrigerator.
  3. Use as a marinade for chicken.

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