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Sauce Recipes, BBQ, Rubs and Marinades 1 - 32

Many Sauces, Dips, BBQ Sauce and Marinades. A 1, Alfredo, Mustard, BBQ, Seafood, Glaze and Glazes. Dejon, Chicken and fish. Plus favorites for "Tex Mex , Texas,  Mexican and also Cajun".  Horseradich, Cheese, Jalapeno,  Chile and many others. OH SO GOOD!

( 1 ) Mama's A 1 Steak Sauce: ( 2 ) Alfredo Sauce: ( 3 ) Honey Mustard Sauce: ( 4 ) Mama's Arby's Bbq Sauce: ( 5 ) Mama's Arby's Horsey Sauce: ( 6 ) Mama's Arby's Sauces: Sauces And Marinades: ( 7 ) Texas  Bbq Sauce (2gal): ( 8 ) Avocado Seafood Sauce: ( 9 ) Bad Attitude Barbeque Sauce: ( 10 ) Barbecue Sauce 1: ( 11 ) Barbecue Sauce 2: ( 12 ) Basic Barbeque Sauce: ( 13 ) Basil Dijon Sauce: ( 14 ) Bbq Sauce With Beer: ( 15 ) Bbq Sauce Glaze: ( 16 ) Beer Marinade For Beef: ( 17 ) Beer Mustard Sauce: ( 18 ) Cajun Bbq Sauce: ( 19 ) Cajun Mustard Sauce: ( 20 ) Cajun Sauce With Jalapenos: ( 21 ) Cheese Sauce: ( 22 ) Cheese Sauce With Beer: ( 23 ) Chicken Barbeque Sauce: ( 24 ) Chile Sauce: ( 25 ) Chile Verde the Basic Green Chili Sauce: ( 26 ) Coney Dog Sauce 1: ( 27 ) Coney Dog Sauce 2: ( 28 ) Coney Dog Sauce 3: ( 29 ) Coney Island Hot Dog Sauce 1: ( 30 ) Coney Island Hot Dog Sauce 2: ( 31 ) Cream Sauce: ( 32 ) Creamy Smooth Horseradish Sauce:
( 1 ) Mama's A 1 Steak Sauce:
      1/2  Cup       Dark Molasses
    2                     Green onions chop
    3      Tbsp      Coarse salt (kosher)
    3      Tbsp      Dry mustard
    1      Tsp        Paprika
      1/4 Tsp        Cayene
    1                     Clove garlic  crush or
    1      Tsp        Garlic powder
    1                     Anchovy fillet; chop  or
    1      tbsp       Anchovey paste
    6      tbsp       Fresh taramind  or
    1      tbsp       Taramind extract
    1      tsp         Pepper
      1/2  tsp        Fenugreek
      1/2  tsp        Powdered ginger
      1/2  tsp        Ground cinnamon
    1      tsp         Powdered cloves
      1/2  tsp        Caradamen seeds
    3      drops     Tabasco
    6      oz           Rhine wine
    2      oz           Rose wine
    1      pt           White vinegar
    1      tbsp       Kitchen Bouquet
    1      tbsp       Postum Powder
Put all spices (except last 6 ingr.) through blender till fine powder.
Place over low heat with half vinegar and simmer 1 hr; adding rest of
vinegar alittle at a time as mixture is reduced in bulk. Stir in
tabasco, wines, kitchen bouquet. Cook 3 min to dissolve. Remove from
heat. Pour into crock or tuperware container (2qt) Let stand covered for
1 week. Then strain thru cheese- cloth, six times.
bottle and cap tightly. Keep refrigerated indefinely.
Freeze to keep for years.
( 2 ) Alfredo Sauce:
  12     tablespoons butter
   2      cups freshly grated parmesan cheese
   1      cup  heavy cream
   1      cup  milk
     1/2 cup chopped parsley
           freshly ground pepper to taste
Melt butter and stir in the cheese. Add the cream and milk. Heat thoroughly, but do not bring to a boil. Add the parsley and pepper. Pour over pasta and toss. I add a little minced garlic to the melted butter as I put garlic in most everything.
( 3 ) Honey Mustard Sauce:
  2        tablespoons  butter
  2        tablespoons  flour
  1        cup  white wine
  1        cup  buttermilk
  3        tablespoons  honey mustard
            salt pepper
Put butter in top of double boiler. When butter is melted, add flour to form a roux, then add wine, buttermilk and mustard. Stir until mixture comes to desired consistency. If sauce is too thick, add a little milk (or water). Season to taste.
( 4 ) Mama's Arby's Bbq Sauce:
   1       Cup                 ketchup
   2       Teaspoons    water
     1/4  Teaspoon      garlic powder
     1/4  Teaspoon      onion powder
     1/4  Teaspoon      pepper
     1/4  Teaspoon      salt
     1/2  Teaspoon      Tabasco pepper sauce
Combine all the ingredients in a small saucepan and cook over medium heat, stirring constantly, until the sauce begins to boil, 5 to 10 minutes.
Remove the sauce from the heat. Cover and allow to cool.
Pour into a covered container for storage in your refrigerator.
( 5 ) Mama's Arby's Horsey Sauce:
   1      cup                  mayo
   3      tablespoons  bottled horseraddish cream -
   1      tablespoon    sugar or
   2      packages      equal
Mix all well. Keep refrigerated, tightly covered to use in 2 weeks. Do not freeze.
( 6 ) Mama's Arby's Sauces: Sauces And Marinades:
   1       Cup                 ketchup
   2       Teaspoons    water
     1/4  Teaspoon      garlic powder
     1/4  Teaspoon      onion powder
     1/4  Teaspoon      pepper
     1/4  Teaspoon      salt
     1/2  Teaspoon      tabasco pepper sauce
Combine all the ingredients in a small saucepan and cook over medium heat, stirring constantly, until the sauce begins to boil, 5 to 10 minutes. 2. Remove the sauce from the heat. Cover and allow to cool. 3. Pour into a covered container for storage in your refrigerator. Keeps for a month or two. Makes 1 cup. Although the beef sandwiches from Arby's would be very hard to duplicate since they are made from specially processed beef hunks, thinly sliced, this fast food chain's barbecue sauce can be cloned easily. Now you can whip up this slightly tangy sauce to put on your own homemade sandwich creations, even barbecued ribs or chicken.
( 7 ) Texas  Bbq Sauce (2gal):
   2        quarts       water
   1 1/2  cups          brown sugar
   1 1/2  cups          worcestershire sauce
   1 1/2  cups          yellow mustard
   1        quart         catsup
     1/2   cup            black pepper
     1/2   cup            dried red pepper flakes
   3        quarts       red wine vinegar
   1        quart         white wine
   1 1/2  cups          salt
Bring to boil and then simmer for about 1/2 hour. do not cook or store in aluminum store in glass. Makes 2 gallons.
( 8 ) Avocado Seafood Sauce:
   2                     avocados ripe
   1                     lemon juice of
   1      clove     garlic minced
   1      cup        sour cream
                          salt to taste
                           freshly ground black pepper -- to taste
   3      tablespoons   chives minced
Peel, pit and mash the avocados with the lemon juice and garlic. Stir in the sour cream slowly. Add salt and pepper to taste. 2. For a cold sauce, stir in the chives. Fold with crab meat or lobster meat for a great salad or serve alongside cold salmon. For a warm sauce, heat gently in a double boiler until hot but do not allow to boil. Stir in the chives and serve.  This sauce is excellent for salmon, shrimp, crab or lobster.
( 9 ) Bad Attitude Barbeque Sauce:
8 canned chipotles in adobo sauce
2 tablespoons peanut oil
1 medium onion finely chopped
4 cloves garlic minced
4 cups German Lowcarb Ketchup
1 tablespoon chile powder
1/2 tablespoon cumin
1/3 cup malt vinegar
1/4 cup worcestershire sauce
1/4 cup yellow mustard
6 ounces  Beer
Finely chop chiles. Heat the oil and cook onion and garlic until soft. Add the remaining ingredients. Bring to a gentle boil stirring constantly. Then turn down and let simmer until thick.
( 10 ) Barbecue Sauce 1:
     1/4  Cup  Bacon drippings or margarine
  1        Cup  Ketchup
     1/2  Cup  Molasses
  2        Tablespoons  Worcestershire Sauce
     1/4  Cup  Wine vinegar
  2        Cups  Water
  2        Tablespoons  Chili Powder
  1        Teaspoon  Dry mustard
     1/2  Teaspoon  Salt
     1/2  Teaspoon  Cayenne Pepper or Red Pepper
     1/2  Teaspoon  Garlic Powder
In a saucepan, combine Bacon Drippings, Ketchup, Molasses, Worcestershire
Sauce and Vinegar. Begin cooking over low heat. Slowly stir in the water.
Add the remaining ingredients, mixing well. Raise the temperature to
medium high and bring the sauce to a boil. Reduce heat and simmer for 30
minutes. Let sauce cool and stand at room temp. for an hour or more.
When ready to serve, reheat. Serve warm over barbecued meats. Sauce
will keep refrigerated for several weeks.
( 11 ) Barbecue Sauce 2:
  2        tablespoons  butter  bacon fat, or oil
  1        medium  onions  minced
  2        cloves  garlic  minced
     1/4  cup  water
     1/4  cup  coffee
  1        cup  tomato ketchup
     1/4  teaspoon  salt
  1        tablespoon  chili powder
  1        teaspoon  paprika
  4        tablespoons  brown sugar
Saut the garlic and onion in oil until light golden brown. Add the catsup and slowly stir in coffee and water until smooth. Add the rest of the ingredients and stir until well-blended. Simmer over medium-low heat for 20 or 30 minutes or until desired thickness is achieved. For best results, baste meat in the last 20 minutes of grilling.
( 12 ) Basic Barbeque Sauce:
     1/2   cup Oil (Canola)
     1/2   cup Ketchup
     1/4   cup Onion
     1/4   ts    Oregeno
     1/3   cup Vinegar (Apple Cider)
     1/2   cup Fruit juices
   1        ea  Hot pepper
   2        ea  Garlic cloves
Combine all ingredients except oil in blender. Blend until smooth. Place
blended ingredients and oil in saucepan. Boil for 7 to eight minutes.
( 13 ) Basil Dijon Sauce:
     3/4 cup sour cream
   2      tablespoons minced fresh parsley
   3      tablespoons dijon mustard
   1      teaspoon basil
     1/2 teaspoon  onion powder
Combine ingredients in blender container. Cover and blend until smooth. Serve with filet of sole or halibut.
( 14 ) Bbq Sauce With Beer:
   2      cups            ketchup
     1/2 cup              viegar
     1/2 cup              honey
   2      tablespoons soy sauce
   2      tablespoons brown sugar
     1/2 cup               beer  (may be flat)
   1      dash             tabasco sauce  to taste
   1      dash             ground lemon pepper  to taste
Mix all ingredients. Can be used as a marinade, use some of sauce to marinade over night. Then grill and baste with left over sauce.
( 15 ) Bbq Sauce Glaze:
   1 1/2  tablespoons   pork drippings
     1/2  gallon       ketchup
     1/4  cup           vinegar
     1/2  cup           sugar
     1/2  cup           sauce
     1/2  tablespoon black pepper
   2       tablespoons red pepper
   1       tablespoon garlic salt
     1/4  cup           chili powder
     1/4  cup           worcestershire sauce
Combine all ingredients and simmer till thick. When you use this remember its realy a glaze and not a sauce, this recipe makes about a gallon. Use beer to thin befor using.
( 16 ) Beer Marinade For Beef:
24 ounces Miller's lite beer
2 teaspoons salt
1/2 cup olive oil
1 teaspoon ground cayenne pepper
1 tablespoon wine vinegar
1 tablespoon prepared horseradish
1 teaspoon onion powder
2 tablespoons lemon juice
1 teaspoon garlic powder
Mix all ingredients together and use as a marinade. Then use as a basting sauce for the meat while it cooks.
( 17 ) Beer Mustard Sauce:
  2        Tablespoons  Dijon Mustard
  1        Tablespoon  Plain Yogurt
  2        Green Onion  Chopped Fine
  2        Egg Yoks  Hardboiled, Mashed
  1        Tablespoon  Lemon Juice
  2        Tablespoons  Winter Dark Ale
     1/4  Teaspoon  White Pepper
Combine mustard, yogurt, onions, yolks, lemon juice, ale, salt to tate and pepper. Chill at least 20 minutes before serving.
( 18 ) Cajun Bbq Sauce:
  1           teaspoon  black pepper
  1           teaspoon  kosher salt
  1           teaspoon  onion powder
  1           teaspoon  garlic powder
     1/2     teaspoon  white pepper
     1/2     teaspoon  cayenne
     1/2     pound  sliced bacon
  1          cup  onion
  2          cups  beef stock
  1          cup  chili sauce
  1          cup  honey
  5          teaspoons  fresh orange juice
  1          teaspoon  orange zest
  2          teaspoons  fresh lemon juice
  1          teaspoon  lemon zest
  2          teaspoons  garlic puree
     1/4    cup  unsalted butter
Combine salt, peppers, onion powder, and garlic powder-mix well and set aside cook bacon until crisp add onions, cover, and cook until browned, without burning add dry spice mixture, heat and stir for 1 minute add remaining ingredients heat and stir for 20-25 minutes pour into a food processor process to a smooth puree use as a mopping sauce serve hot or warm as a dipping sauce.
( 19 ) Cajun Mustard Sauce:
     1/2     cup  cream
     1/2     cup  sour cream
     1/3     cup  creole mustard
  2           teaspoons  worcestershire sauce
  1           teaspoon  prepared mustard
     1/2     teaspoon  kosher salt
     1/4     teaspoon  black pepper
     1/4     teaspoon  white pepper
     1/8     teaspoon  cayenne
     1/8     teaspoon  ground basil
Combine ingredients in a saucepan, over a medium flame bring to a boil, reduce heat, and simmer for 15-20 minutes remove from heat and allow to cool serve slightly chilled or at room temperature.
( 20 ) Cajun Sauce With Jalapenos:
     3/4      cup  onion
     1/2      cup  green bell pepper
     1/4      cup  celery
     1/4      cup  peanut oil
     1/4      cup  flour
     3/4      teaspoon  cayenne
     1/2      teaspoon  white pepper
     1/2      teaspoon  black pepper
  2            bay leaf
     1/4      cup  jalapeno chile
  1            teaspoon  garlic
  3            cups  beef stock
Combine onions, bell peppers, and celery, set aside heat oil in a skillet, over a medium-low flame whisk in flour, until smooth heat and stir until light brown remove from heat and stir in onion mixture stir in red, white, and black peppers place over a moderately-high flame heat and stir for 2 minutes stir in bay, chiles, and garlic heat and stir for 2 minutes remove from heat heat stock to a boil in a saucepan, over a high flame reduce heat to moderate stir in sauce mixture, 1 tablespoon at a time, stirring to dissolve each before adding another simmer over a moderate flame for 15 minutes, or until reduced to 3-1/2 cups serve hot, with beef or?
( 21 ) Cheese Sauce:
     1/2  Pound  Cheddar Cheese
  2        Tablespoons  Butter Or Margarine
  2        Tablespoons  Flour
  1 1/2  Cups  Milk
     1/8  Teaspoon  Nutmeg
     1/4  Teaspoon  Pepper
     1/4  Teaspoon  Salt
     1/4  Teaspoon  Dry Mustard
  2        Teaspoons  Dry Sherry
Assemble and attach rotor slicer/shredder using fine shredder cone (no 1). turn to speed 4 and shred cheese; set aside.
Melt butter in large saucepan over medium heat. Blend in flour and stir 2 minutes. Gradually add 1 cup milk, stirring until smooth. Add nutmeg, pepper, salt, and dry mustard and stir another minute.
Add shredded cheese to mixture, stirring until melted. Add remaining milk and sherry and cook 2 minutes. Serve immediately.
( 22 ) Cheese Sauce With Beer:
     1/2     cup  jack cheese
     1/2     cup  cheddar cheese
  1           teaspoon  flour
     1/2     teaspoon  dry mustard
     1/2     teaspoon  paprika
  4           ounces  beer
  1           teaspoon  liquid hot pepper sauce
     1/4     cup  milk
Combine jack cheese, cheddar cheese, flour, dry mustard, and paprika-toss to mix well combine beer and pepper sauce in a saucepan, over a medium-low flame add cheese mixture, a little at a time heat and stir to melt cheese stir in milk serve warm.
( 23 ) Chicken Barbeque Sauce:
3 cups  Ketchup
1 cup minced onion
1 cup dry red wine
3 large garlic cloves minced
2 tablespoons ginger  grated
2 tablespoons worcestershire sauce
2 tablespoons dijon mustard
1/2 cup soy sauce
1/2 cup brown sugar (substitute by brown sugar twin)
1 cup oyster sauce
1 teaspoon tabasco sauce
1 teaspoon ground coriander
black pepper to taste
Combine all ingredients and simmer for 20 minutes. Cool and serve on the side. This freezes well.
( 24 ) Chile Sauce:
  5           cups  tomato concasse
  1           cup  onion
     1/2     cup  white vinegar
  1           teaspoon  honey
  1           teaspoon  kosher salt
  1           teaspoon  mustard seed
  1           teaspoon  crushed red chiles
     1/2     teaspoon  garlic
     1/2     teaspoon  ginger
     1/4     teaspoon  ground coriander
     1/4     teaspoon  freshly ground nutmeg
  2           clove
Combine ingredients in a saucepan, over a moderate flame heat to a boil, reduce heat, and simmer for 2 hours, until thickened, stirring often pour into a sterile jar process for 10 minutes store in a cool, dark place.
( 25 ) Chile Verde the Basic Green Chili Sauce:
  2        tablespoons  oil
     1/2  small  onion  chopped
  1        large  garlic clove  chopped
  2        tablespoons  flour
     1/4  teaspoon  cumin  ground
     1/4  teaspoon  black pepper
  1 1/2  cups  chicken broth
  1         cup  anaheim calif. or poblano
             chilies, roasted 
             peeled and seeded
  1       cup  canned green chilies  chopped (8 ounces)
     1/4 teaspoon  oregano
     1/2 teaspoon  salt
  2       teaspoons  jalapenos  (optional), chopped
Heat the oil in a 1 or 2 quart saucepan over medium heat. Add the onion and garlic, cover and cook over low heat for about 5 minutes to wilt the onions. Check halfway through to make sure they are not browning. Raise the heat to medium again, stir in the flour, cumin and black pepper, and cook stirring, for 2 minutes to cook the rawness out of the flour. The onions will tend to ball up into clumps, but that does not matter. When the onion-flour mixture just begins to color, remove pan from heat and gradually pour in the broth, stiring constantly to prevent lumps. Add all the remaining ingredients. Return pan to heat and bring to the boiling point, then cover and simmer over low heat for 30 minutes stirring occasionally. The finished sauce should be thick enough to nap a spoon. The basic sauce is now ready to use or to store in the refrigerator. It keeps well for a week or so, but a skin will form on the cooled sauce, and when cold it will almost solidly congeal. All can be made right again by reheating the sauce as you need it. This chile verde is warming but not nearly so hot as almost every native New Mexican likes it. For a hotter suace, add the optional chopped jalapenos at the same time as the mild chilies go in. The upper limit to how hot chile verde can be has yet to be determined, but I am nearly positive that no one is reputed to make their entirely with jalapenos.
( 26 ) Coney Dog Sauce 1:
1 pound ground beef
1 large white onion diced fine
1/4 cup barbecue sauce
1/4 cup tomato sauce
2 tablespoons chili powder
1/2 teaspoon cumin
1/2 teaspoon ground black pepper
1/2 clove garlic, minced fine
1.  In frying pan, brown meat until no longer red. Break up into very small pieces. Skim off most of the fat.
2.  Add onions and garlic, cook until onions are transparent. Add other ingredients and simmer while stirring.
3.  May add a little water if sauce too thick when cooking but the finished sauce should be almost dry.
4.  Taste sauce. Chili pungency should be present but not too hot. The finished sauce needs to have a bit of a bite but mostly flavor to meld with the mustard, onions and grilled hot dog.
( 27 ) Coney Dog Sauce 2:
1/4 pound ground beef
6 ounces tomato paste
1 1/2 cups water
1/4 cup pickle relish
1 tablespoon instant minced onion
1 tablespoon mustard
3 teaspoons chili powder
1 teaspoon sugar
1.  In a medium saucepan, cook meat, crumbling with a fork, until it looses its red color.
2.  Add remaining ingredients and simmer for about 30 minutes.
3.  Serve over hot dogs in buns.
( 28 ) Coney Dog Sauce 3:
1 tablespoon butter or margarine
1 1/2 pounds ground beef
2 medium onions, chopped
1 clove garlic, crushed
1 tablespoon prepared regular mustard
1 6-ounce can tomato sauce
6 ounces water
2 tablespoons chili powder
Salt and pepper to taste
4 to 5 wieners
1.  Combine everything except wieners and simmer until thick.  Do not brown ground beef first.
2.  Grind the wieners and add to sauce.  Cook 15 minutes longer.
3.  If the sauce is too thin, add a few crumbled soda crackers to the sauce.  Put over hot dogs on a bun.
( 29 ) Coney Island Hot Dog Sauce 1:
  2        tablespoons  fat or oil
     1/4  pound  ground beef
  1        onion finely chopped
  1        can  tomato sauce  (8 oz.)
  1        cup  water
  3        tablespoons  vinegar
     1/4  cup  pickle relish
  1        teaspoon  salt
  1        tablespoon  chili powder
  1        tablespoon  prepared mustard
     1/4  teaspoon  pepper
  1        dash  cayenne
Heat fat in saucepan. Add ground beef and onion. Cook until meat and onions brown, breaking the meat into fine pieces. Stir in remaining ingredients. Simmer about 30 minutes, uncovered, until sauce is thick. Makes about 1 3/4 cups sauce, enough for about 1 dozen hot dogs and rolls.
( 30 ) Coney Island Hot Dog Sauce 2:
     1/4   pound  ground round
  1 1/2   cups  water
  1         6 oz. can  tomato paste
     1/4   cup  sweet pickle relish
  1         tablespoon  chopped onion
  1         tablespoon  prepared mustard
  1         tablespoon  worcestershire sauce
  2         teaspoons  chili powder  (up to 3)
  1         tablespoon  salt
  1         tablespoon  sugar
Cook meat in large skillet over med. heat until browned, stirring to crumble meat; drain. Add water and remaining ingred. to skillet; stir well Bring to a boil; reduce heat, and simmer mixture, uncovered, 30 minutes, stirring occasionally.
( 31 ) Cream Sauce:
  1             cup unsalted butter
  8             ounces  bread flour
  4             quarts  milk
  1             onion
  1             clove
  1             bay leaf
                 kosher salt
                 white pepper
  8             ounces  heavy cream
Heat butter in a large skillet, over a low flame add the flour and whisk to make a white roux remove from heat to cool slightly scald the milk in a saucepan, over a medium flame remove from heat gradually beat the scalded milk into the roux place over a medium flame heat and stir to a boil, reduce flame to maintain a simmer impale the bay leaf to the onion with the clove add to the sauce simmer for 15-30 minutes, stirring often add hot cream season very lightly with salt, nutmeg, and white pepper strain through a chinois top with melted butter to keep a skin from forming keep warm in a bain marie serve hot or warm.
( 32 ) Creamy Smooth Horseradish Sauce:
     1/2    cup  water
     3/4    cup  fresh horseradish
  3          teaspoons  unsalted butter
  2          teaspoons  flour
     1/2    cup  white stock
     1/2    cup  milk
  1          teaspoon  sugar
  1          teaspoon  kosher salt
  2          teaspoons  white wine vinegar
     1/4    teaspoon  white pepper
     1/2    cup  sour cream
Combine the hot water and horseradish allow to stand for 5-10 minutes, drain well, and set aside heat the butter in a saucepan, over a medium flame whisk in the flour, heat and stir until bubbly stir in heated stock and milk heat and stir until thickened slightly add sugar and salt heat and stir over a low flame for 5 minutes add horseradish, vinegar, and pepper simmer for 10-12 minutes remove from heat stir in sour cream serve warm, at once.
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