Food Directory
Food Home:- Home: Cooking: Sauces, Dips, Gravies, and Toppings:
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- Aioli (Garlic Sauce) by GourmetSleuth
How to make this classic French sauce including tips on how to repair and flavor variations. - Arby's Sauce
Recipe for this popular condiment. - Butters and Spreads
Sweet and savory recipes from Hugs's Homehearth such as maple butter, honey orange butter, apricot nut spread, blueberry cheese spread, jalapeno mustard, pecan butter spread, and mayonnaises. - Caramel Sauce from RecipeSource
A Vietnamese recipe which can be used as a marinade for strips of beef, chicken or pork, or used in Satay recipes. Made with sugar, Nuoc mam (Vietnamese fish sauce), shallots, and freshly ground pepper. - Cocktail Sauce
Simple recipe using horseradish and chili sauce. - Condiments and Sauces
Collection of recipes for sauces, marinades, condiments, and seasonings at Toptaste.com. - Cooking.com
Instructions to make Salmoriglio (Sicilian sauce), Caribbean seasoning sauce with herbs and garlic, and plum, apricot, Carolina, and Texas barbecue sauces. - Goodnuke.com
Carolyn Dodson's simple microwave gravy made with melted margarine, flour, chicken broth, soy sauce, celery salt, and black pepper. - History of Sauces
History of sauces including Aioli, Béarnaise sauce, Béchamel sauce, Chasseur sauce, Hollandaise sauce, Mayonnaise, and Newburg sauce. By Linda Stradley at What's Cooking America. - Hollandaise Sauce by GourmetSleuth
How to make this classic sauce including tips on how to repair a sauce that curdles or separates. - Home and Hearth
A small collection of sauces, including pineapple-mint for lamb, shrimp cocktail, and tomato curry. - Just Good Food
The Global Gourmet's recipe for classic pan gravy with a mushroom variation. - Marinade Recipes
Marinades for beef, chicken, turkey, fish, and vegetables. - Marinades from Hugs's Homeheart
Recipes to use with beef and a tangy version for any meat. - The Recipe Hound
A collection of sauces and gravies from Steve Mason. - Recipezaar
Includes sauce and condiment collection, including nutritional information. - Sauce and Marinade Recipes at iChef
Large collection of sauce and marinade recipes, alphabetically indexed. - Sauce and Seasoning Recipes
Recipes include Habanero Pepper Sauce, Honey Celery Seed Dressing, and Salsa Verde Verde. From Diana's Kitchen. - Sauce Recipes from Hugs's Homehearth
Various sauces including cocktail, egg, vegetable, and scallion sauce, and recipes for various consistencies using pre-packaged mixes. - Sauce Recipes from Allrecipes.com
Recipes for barbeque, dessert, beef, poultry, pork, seafood, and vegetarian sauces. Also pasta sauces including white, red, vegetarian, and meat. - Sauce recipes from Cooks.com
A searchable collection of sauce recipes. - Sauce Robert from GourmetSleuth
Recipe based on a basic brown sauce. Includes information on preparing a roux and clarified butter. - Sauces and Seasonings
A large collection of sauces, dressings, and seasonings. - Sauces from RecipeSource
Includes listing of recipes for many various types of sauce. - Tartar Sauce
A simple sauce for deep fried seafood, which can be kept in the refrigerator for up to 3 days. From Allrecipes. - Traveler's Choice Cookbook
A collection of sauces, dips, toppings, gravies, spreads, and dressings. - Vegan Gravy
Recipe made with vegetables, herbs and spices, white flour, nutritional yeast, cornstarch, and soy sauce. From Boutell.com. - Vietnam Sauces
Nuoc Cham (chili sauce), Nuoc Leo (peanut sauce), lemongrass marinade, and a dipping sauce for pork sticks.
Random Indian Recipes:-
- Dabeli
First boil potato and mash it by adding red chilly powder,garam masala powder, turmeric powder,chat masala, tamarind pulp,sugar,asafoetida and salt. Mix well and check the seasoning. Chop onion and coriander leaves finely. In a kadai heat butter and add potato mixture and add little water to cook for 4-5 min. Remove from kadai.mix chopped onion, ... - Gobi Manchurian
Boil 2 cups of water and add 1/2 tsp salt and cook cauliflower florets for about 5-6 min.drain it and keep aside. In another bowl make a batter of half cornflour,maida,half portion of the ginger garlic paste,red chilly powder,ajinomoto and salt. Dip the florets one by one in batter and deep fry in a hot oil till golden and keep aside. In another kadai take ... - Medu Vada
Soak urd dal in water for at least 5 hours and grind it without water. Add salt,black pepper powder and beat well to make it light and fluffy. Add chopped coriander leaves,curry leaves and green chilly pieces. Heat oil and Shape the daal mixture into flat rounds and make a hole in the center. Add little rice flour if shape is not forming. Fry first over high heat and then over lower heat till golden brown. Remove the vada out of oil and drain on absorbent paper. Serve hot with green chutney or sambar. - Nimbu ka Meetha Aachar
Wash lemons cleanly. Dry the lemons with a clean muslin cloth. Cut the lemons into 4 pieces. Apply salt and keep them in a jar. Place the jar in the sun for 4-5 days. Dry roast the whole masalas together. Grind them coarsely. Add the freshly ground masalas & crushed jaggery to the lemons. Keep the jar of lemons in the sun again for 4 days. Open the jar and ... - Apple Kheer
In a cup of warm milk mix the cornflour finely. In a another pan take milk,cornflour milk and sugar. Allow to boil on low flame for 20 min. Peel and grate the apples. Add immediately into boiling milk. Allow to cook for 4-5 min on low flame. Lastly add elaichi powder. Remove from heat. Garnish with kaju badam pista pieces. Apple kheer is ready to serve. - Balushai
Make the syrup of 2 string consistency and add rose essence and lemon juice. In a plate sieve flour and baking soda together and keep aside. In a big plate take curd,2 tsp sugar and 1&1/2 cup ghee and beat finely for 4-5 min. Now add maida and soda. Knead the dough smoothly. Use curd if necessary.(no water) Make small balls off the whole dough and press them a bit. Make thumb impression in center. Cover with a damp cloth and keep aside for 10 min. Heat ghee in a pan and fry balushai on a ... - Kadboli
In a pan heat butter and add rice flour,maida,Sesame seeds,red chilly powder and salt. Mix well and knead dough using hot water. Cover the dough and keep aside for 40 min. After 40 min knead again and make small balls out of dough. Now make into rope and give kadboli shape. Heat oil in a kadai and fry kadbolis on low flame till dark brown. Allow to cool and store in air-tight container. - Bangda Fish Curry
Clean the pieces. apply salt and 1/2 tsp turmeric powder. Keep aside for 30 min. On hot tava fry urid dal for a min. Then in a mixture take fresh coconut,onion,red mirchi powder,turmeric powder,urid dal,methi seeds,coriander seeds and black pepper. Make fine paste using enough water. In a pan ... - Smoke Chicken
First clean the chicken and apply ginger garlic paste,curd,salt and red colour and keep aside for 1 hour. After one hour in a pan take 2 tbsp oil and fry onion for 4-5 min. Add red chilly powder,turmeric powder and fry for one min. Now pour marinated chicken in pan and allow to cook. When oil started to seperate from the mixture add garam masala powder. Burn koyla on gas. When koyla burn fully put this koyla in ... - Shahi Navaratan kurma
Boil all vegetables in a cooker. Heat oil in a pan and fry onions till golden brown. Now add ginger-garlic paste and fry till oil seperates. Add turmeric powder,chilli powder,coriander powder, garam masala powder and salt. Fry for 2-3 minutes. Now add tomato puree and Stir well and cook the mixture for 2-3 minutes. Add dry fruits. Add milk and Bring it to boil. Reduce the heat and cook until the gravy becomes thick. Add paneer and stir ...