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Great Sauce, BBQ Sauces and Marinades

32 of the best sauces for all flavors. BBQ, Rubs, Marinades and spice flavors. OH SO GOOD!

( 33 ) Creole Mustard Sauce 1: ( 34 ) Creole Mustard Sauce 2: ( 35 ) Creole Sauce 1: ( 36 ) Creole Sauce 2: ( 37 ) Creole Seafood Cocktail Sauce: ( 38 ) Dallas Tx Bbq Sauce: ( 39 ) Dijon Herb Sauce: ( 40 ) Green Jalapeno Sauce: ( 41 ) Mama's Worcestershire Sauce: ( 42 ) Lemon Butter Sauce: ( 43 ) Mama's Chili Sauce: ( 44 ) Mama's Barbecue Sauce: ( 45 ) Mama's Mushroom Sauce: ( 46 ) Good Bbq Sauce or Marinade: ( 47 ) Green Or Red Chile Alfredo Sauce: ( 48 ) Green Chili Sauce: ( 49 ) Habanero Sauce: ( 50 ) Texas Barbeque Sauce: ( 51 ) Mama's Heinz 57 Sauce: ( 52 ) Mama's Heinz Sweet and Zesty Barbecue Sauce: ( 53 ) Texas Herbed Pecan Rub: ( 54 ) Italian Sausage Spaghetti Sauce: ( 55 ) Jack Daniels Grill Glaze: ( 56 ) Jalapeno Taco Sauce: ( 57 ) Mama's K. C. Masterpiece Barbecue Sauce: ( 58 ) Kansas City Bbq Sauce: ( 59 ) Louisiana Bbq Sauce: ( 60 ) Mexican Bbq Sauce: ( 61 ) Mop For All Barbeque Meats: ( 62 ) North Carolina BBQ Sauce: ( 63 ) Tex Mex BBQ Sauce: ( 64 ) Green Sauce:
( 33 ) Creole Mustard Sauce 1:
     1/2    cup  champagne vinegar
  1          teaspoon  green peppercorn
     1/4    cup  shallot
     3/4    cup  cream
  1          teaspoon  creole mustard
  2          teaspoons  unsalted butter
  2          teaspoons  flour
  1          cup  unsalted butter
Combine vinegar, green peppercorns, and shallots in a saucepan, over a moderately-high flame bring to a boil and simmer until reduced to 2 tablespoons add cream and creole mustard bring to a boil, reduce heat, and simmer for 2 minutes combine 2 tablespoons butter and flour-knead to a soft paste break into small pieces and quickly whisk into sauce, one at a time heat and stir vigorously until thickened, without boiling strain through a fine chinois cover with a layer of melted butter, to keep a skin from forming cover and keep warm by placing over, not in, a water bath.
 ( 34 ) Creole Mustard Sauce 2:
     1/4    cup sliced green onions
   2         Tbsp horseradish
   2         Tbsp chopped garlic
   1         Tbsp red wine vinegar
   2         Tbsp chopped onion
   1         Tbsp water
   2         Tbsp chopped celery
   2         tsp cider vinegar
   2         Tbsp chopped green pepper 
   1         tsp Worcestershire sauce
   1         cup mayonnaise
   1         tsp Tabasco sauce
     1/4    cup hot mustard
              Salt and cayenne pepper to taste
   2         Tbsp yellow mustard
Combine all ingredients and mix well. Serve on the side with chicken.
( 35 ) Creole Sauce 1:
  1          teaspoon  creole seasoning
     1/4    cup  unsalted butter
  1          cup  tomato concasse
     3/4    cup  onion
     3/4    cup  celery
     3/4    cup  green or red bell pepper
  1          teaspoon  garlic
  1          cup  chicken stock
  1          cup  tomato sauce
  1          teaspoon  sugar
     1/2    teaspoon  liquid hot pepper sauce
Heat butter in a saucepan, over a medium flame add tomato concasse, onions, celery, bell peppers, and garlic stir in seasoning mixture heat and stir for 5 to 6 minutes, until onions have softened add stock, tomato sauce, and sugar-mix well add pepper sauce to taste simmer for 20 to 30 minutes, over a low flame serve warm.
( 36 ) Creole Sauce 2:
              vegetable cooking spray
     1/2    cup green peppers chopped
   3         tablespoons   onion chopped
     3/4    cup fresh mushrooms  sliced
   1 1/2   cups tomato juice
   2         tablespoons  water
   1         teaspoon cornstarch
     1/4    teaspoon  dried whole thyme
Coat a medium skillet with cooking spray; place over low heat until hot. Add green pepper and onion; saute 2 to 3 mins or until tender. Remove from heat, and add mushrooms and tomato juice. Combine remaining ingredients, stirring to blend; add to skillet, and bring to a boil. Boil sauce, stirring constantly, 1 min or until thickened and bubbly. Serve hot.
( 37 ) Creole Seafood Cocktail Sauce:
  3          teaspoons  prepared horseradish
  2          teaspoons  tabasco sauce
  1          cup  catsup
  2          teaspoons  fresh lemon juice
     1/4    teaspoon  salt
Combine ingredients in a food processor process until smooth cover and chill for 2 to 48 hours.
( 38 ) Dallas Tx Bbq Sauce:
  1          cup  onion
  1          cup  catsup
     1/2    cup  water
     1/4    cup  fresh lemon juice
     1/4    cup  red wine vinegar
     1/4    cup  worcestershire sauce
  2          teaspoons  brown sugar
  1          teaspoon  prepared mustard
     1/2    teaspoon  ground cumin
     1/2    teaspoon  kosher salt
     1/4    teaspoon  liquid hot pepper sauce
     1/2    teaspoon  black pepper
Combine ingredients in a saucepot, over a medium flame bring to a boil, reduce heat, and simmer for 1 to 2 hours, until reduced by about one-third and thickened remove from heat, cool cover and chill for 4  hours or more.
( 39 ) Dijon Herb Sauce:
     2/3    cup oil
   1         tablespoon water
     1/4    cup dijon mustard
     3/4    teaspoon tarragon thyme or dill weed
   2         tablespoons red wine vinegar
     1/4    teaspoon salt
Combine ingredients in blender container. Cover and blend on high until smooth, about 30 seconds. Serve with meat, chicken, fish or veal.
( 40 ) Green Jalapeno Sauce:
  20        jalapenos (about 2 1/2 cup.) stemmed & cut
              crosswise in 1/8 " slices
  3          cloves  garlic sliced
     1/2    cup  onion thinly sliced
     3/4    teaspoon  Salt
  1          teaspoon  vegetable oil
  2          cups  water
  1          cup  distilled white vinegar
Combine jalapenos, garlic, onions, salt and oil in a nonreactive saucepan over high heat. Sauté for 3 minutes. Add the water and continue to cook, stirring often, for about 20 minutes. Remove from the heat and allow to steep until mixture come to room temperature.
In a food processor, puree the mixture for 15 seconds, or until smooth. With the processor running, pour the vinegar through the feed tube in a steady stream. Pour into a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate.
( 41 ) Mama's Worcestershire Sauce:
  2         Tablespoons  olive oil
  6         cups  onions coarsely chopped
  4         jalapenos with stems and seeds (3/4 cup)  chopped
  2         Tablespoons  minced garlic
  2         teaspoons  Freshly ground black pepper
  4         cans  anchovy fillets ( 2oz. Each)
     1/2   teaspoon  whole cloves
  2         Tablespoons  salt
  2         whole  medium sized lemons  skin & pith removed
  4         cups  dark corn syrup
  2         cups  Pure Cane Syrup
  2         quarts  Distilled white vinegar
  4         cups  water
     3/4   pound  fresh horseradish (about 3 cups)  peeled & grated
Combine oil, onions, and jalapenos in a large heavy stockpot over high heat. Sauté for 2 to 3 minutes, or until slightly soft. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and horseradish and bring to a boil. Reduce the heat and simmer, stirring occasionally, for about 6 hours, or until the mixture barely coats a wooden spoon. Strain.
Spoon hot mixture into 3 hot sterilized pint-size jars, filling to within 1/2 inch of the top. With a clean damp towel, wipe the rim and fit with a hot lid. Tightly screw on the metal ring. Process in a hot water bath. For 15 minutes.
Using tongs, remove the jars, place on a towel and let cool. Test the seals. Tighten the rings. Store in a cool, dark place. Let age for at least 2 weeks before using. Can be stored in the refrigerator in a covered jar or bottle indefinitely. Refrigerate after opening.
( 42 ) Lemon Butter Sauce:
     1/4   cup  chopped shallots
  6         tablespoons  fresh lemon juice
             freshly ground white pepper
  1         teaspoon chopped garlic
     1/2   cup  dry white wine
     1/4   cup  heavy cream
  1 1/2   sticks  butter  cut into 1/2 inch
In a saucepan, over medium heat, combine the shallots, lemon juice, salt, pepper, garlic, and wine. Bring the liquid to a boil. Reduce the heat to medium and simmer for about 6 minutes or until the liquid reduces by half.
( 43 ) Mama's Chili Sauce:
  8         cups  tomatoes  peeled, chopped
  1         cup  hot chili peppers  roasted, chopped
     3/4   cup  red bell pepper roasted, chopped
  3         cups  onion chopped
  1         cup  cider vinegar 5%
  1         can  tomato paste
  3         cloves  garlic  chop with seeds
  1         tablespoon  canning salt
  1         teaspoon  black pepper  freshly ground
Cook ingredients in large pot over medium heat for 1 to 1 1/2 hours, stir occasionally. When thick enough for you ( it will thicken as it cools ) put in pint jars. Process in boiling water bath 15 minutes.
( 44 ) Mama's Barbecue Sauce:
   2        cups ketchup
     1/4   pound unsalted butter
     1/4   cup worcestershire sauce
   1        tablespoon garlic  finely chopped
     1/2   cup dark brown sugar  packed
   1        lemon  halved and seeded
             salt  to taste
             freshly ground black pepper  to taste
   1        tablespoon    fresh ginger  grated
tabasco sauce  to taste
Combine all ingredients in a medium sized saucepan and bring to boiling, stirring until the sugar dissolves. Grill Chicken or Spareribs until almost done, then baste with the sauce during the last 15 to 30 minutes of grilling.
( 45 ) Mama's Mushroom Sauce:
  4         tablespoons butter
  4         tablespoons flour
  2         cups  stock
  1         cup  mushrooms
             salt and pepper
Melt butter, stir in flour and cook until flour is brown. Stir in stock; when thickened add mushrooms and cook until they are hot. do not overcook the mushrooms or they will become tough. cook canned mushrooms 3 or 4 minutes and fresh ones 5 or 6 minutes. Serve this sauce with roasted or boiled beef.
( 46 ) Good Bbq Sauce or Marinade:
  2          cups  red wine
     3/4    cup  fresh lemon juice
     1/2    cup  onion
  2          teaspoons  garlic
     1/4    cup  parsley
     1/4    cup  celery leaves
  2          teaspoons  kosher salt
     1/2    teaspoon  black pepper
  1          teaspoon  oregano
Combine ingredients-mix well use as a marinade or basting sauce
( 47 ) Green Or Red Chile Alfredo Sauce:
     1/4   cup butter  melted
   1        large clov  garlic  minced
   2        tablespoons flour
   1        cup milk
     1/2   cup grated cheddar or Mexican white cheese
             Salt and Pepper to taste
             Green or Red Chile powder to taste
Melt butter in saucepan and add minced garlic. Then add flour and whisk. Add milk and cook till it makes a cream sauce. Stir in cheese, chile powder, salt and pepper. Pour over hot pasta and toss.
++ To make a really complete can add cooked shrimp, crabmeat or chicken. ++
( 48 ) Green Chili Sauce:
  2          teaspoons  vegetable oil
     1/2   onion  minced
  2          garlic clove  minced
  1          teaspoon  ground cumin
  1          pound  green chili peppers roasted, peeled &
  1          cup  chicken broth 
  1          jalapeno pepper  minced
     1/2    teaspoon  ground oregano
     1/2    teaspoon  salt
Heat the oil in a saut pan over medium-high heat. Add the onions and cook until tender. Stir in the garlic and cumin and cook briefly.
( 49 ) Habanero Sauce:
  1          onion  chopped
  1          tomato  chopped
  1          habanero peppers  chopped
  1          orange juice
              salt  to taste
Mix in bowl. Add enough juice to make it soupy. Salt to taste.
( 50 ) Texas Barbeque Sauce:
   2 1/4   cups Ketchup
   2 1/4   cups water
   2         teaspoons instant beef broth or cubes
   1 1/4    teaspoons dry mustard
   1         tablespoon chile powder
   1         teaspoon black pepper 
      1/4   teaspoon cayenne powder
      1/2   teaspoon garlic powder
   2         teaspoons worcestershire sauce
   2         dashes liquid hot pepper
   3         tablespoons brown sugar 
   1         tablespoon lemon juice 
      1/2   teaspoon liquid smoke
Bring all ingredients to a boil. Reduce heat to low and simmer, stirring occasionally, for 15 minutes. If not using immediately, cool and refrigerate. Will keep several weeks.
( 51 ) Mama's Heinz 57 Sauce:
     1/2    Cup  Raisins
     2/3    Cup  Heinz ketchup
   1         tsp   chili powder
   1         tsp   seasoned salt
   4         oz    applesauce
   2         Tbsp Wish Bone Itailian Dressing
Put all ingredients in a blender and blend on off for 2 minutes
on high or until smooth.
( 52 ) Mama's Heinz Sweet and Zesty Barbecue Sauce:
     1/2   cup  HEINZ Tomato Ketchup
   2         tb    Honey
   2         tb    HEINZ Apple Cider Vinegar
   1         tb    HEINZ Worcestershire Sauce
     1/2    ts    Chili powder
Combine ingredients. Brush on grilling pieces several times during last 15

minutes of grilling time.
( 53 ) Texas Herbed Pecan Rub:
     1/2    cup   pecans  broken
  3          cloves garlic  cut up
     1/2    cup   fresh oregano
     1/2    cup   fresh thyme
     1/2    teaspoon lemon peel  finely shredded
     1/2    teaspoon black pepper
     1/4    teaspoon salt
     1/4    cup   cooking oil
In a blender or food processor, combine all ingredients EXCEPT oil. Cover and blend several times, scaping sides, until a paste forms. With machine running, gradually add oil until mixture forms a paste. Rub onto fish or chicken or ?
( 54 ) Italian Sausage Spaghetti Sauce:
   2         pounds  italian sausage
   1         cup celery finely chopped
   1         cup dried parsley
     1/4    teaspoon dried mint
   1         tablespoon garlic finely chopped
     1/2    cup bell pepper finely chopped
     1/2    cup olive oil
   3         cups tomato sauce
   1         teaspoon red cayenne pepper
   2         cups water
   1         cup plain flour
              salt  to taste
   3         tablespoons  lea & perrins
   2         cups  dry white wine
   2         cups  onions  finely chopped
Cut Italian sausage into 2 inch lengths. Brown sausage off in olive oil
(about half cook it), remove from pan and put aside, Add flour to oil that was used and make roux. Add onions, celery, and bell pepper. Stir and cook until tender or clear. Add water and stir until smooth. Add wine (you may wish to experiment with the amount of wine used, 2 cups is too much for some tastes), parsley, and garlic. Pour in red pepper, Lea & Perrins Worcestershire sauce, dried mint, and tomato sauce. Stir real well. Bring to a bubbly boil and add salt, to taste. Add sausage. Bring back to a boil. Turn heat down to simmer. Cook for about 3 or 4 hours. Serve over spaghetti topped with cheese.
( 55 ) Jack Daniels Grill Glaze:
   1         head  garlic
   1         tablespoon  olive oil
     2/3    cup  water
   1         cup  pineapple juice
     1/4    cup  kikkoman teriyaki sauce
   1         tablespoon  soy sauce
   1 1/3  cups  dark brown sugar
   3         tablespoons   lemon juice
   3         tablespoons   minced white onion
   1         tablespoon    jack daniels whiskey
   1         tablespoon    crushed pineapple
     1/4    teaspoon   cayenne pepper
Cut about 1/2 inch off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a preheated 325° oven for 1 hour. Remove garlic and let it cool until you can handle it.
Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering.
Add remaining ingredients to pan and stir. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons into the saucepan and whisk to combine.
Let mixture simmer for 35 to 45 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn't boil over.
( 56 ) Jalapeno Taco Sauce:
  3          cups  tomato concasse
  1          teaspoon  garlic
  1          cup  onion
  1          teaspoon  olive oil
     1/2    teaspoon  oregano
     1/2    teaspoon  kosher salt
  2          teaspoons  jalapeno chile
Combine ingredients mix well cover and chill for 2  hours or more, to allow flavors to meld serve warm or at room temperature.
( 57 ) Mama's K. C. Masterpiece Barbecue Sauce:
   2         cups water
     3/4    cup light corn syrup
     1/2    cup tomato paste
     1/2    cup vinegar
   3         tablespoons molasses
   3         tablespoons brown sugar
   1         teaspoon  liquid smoke
     1/2    teaspoon  salt
     1/4    teaspoon onion powder
     1/4    teaspoon  pepper
     1/8    teaspoon  paprika
     1/8    teaspoon  garlic powder
Combine all ingredients in a medium saucepan over
high heat and whisk until smooth.
Bring mixture to a boil, then reduce heat and simmer
for 45 to 60 minutes or until mixture is
Cool then store in a covered container in the
refrigerator overnight so that flavors can develop.
( 58 ) Kansas City Bbq Sauce:
  1          teaspoon  kosher salt
  3          cups  beef stock
     1/4    cup  cider vinegar
     1/2    cup  worcestershire sauce
  1          cup  tomato paste
  1          teaspoon  hot chile powder
  3          teaspoons  paprika
  1          teaspoon  ground sage
  1          teaspoon  cayenne
  1          teaspoon  turmeric
  3          teaspoons  garlic puree
Combine ingredients in a saucepan, over a medium flame bring to a boil, reduce heat, and simmer for 30 minutes use as a baste and finish sauce.
( 59 ) Louisiana Bbq Sauce:
     1/2    cup  olive oil
  1          cup  onion
  1          cup  green bell pepper
  1          cup  celery
  8          ounces  tomato sauce
     3/4    cup  catsup
  1          teaspoon  creole mustard
  1          teaspoon  apple cider vinegar  
     1/4    teaspoon  liquid smoke
     1/8    teaspoon  liquid hot pepper sauce
Saute onions, bell peppers, and celery in oils for 5 minutes add remaining ingredients-mix well heat to a boil, reduce heat, and simmer for 15 minutes use as a sauce with shellfish and rice.
( 60 ) Mexican Bbq Sauce:
     1/2    cup  olive oil
  1          cup  onion
  1          teaspoon  garlic
  20        ounces  canned tomatoes
  1          teaspoon  kosher salt
     1/2    teaspoon  cayenne
  2          teaspoons  chile powder
     1/4    cup  cider vinegar
Heat 2 tablespoons oil in a skillet, over a medium flame add onions and saute for 1 minute add garlic and saute for 8-10 minutes, until onions are lightly browned add remaining ingredients, except vinegar bring to a boil, reduce heat, and simmer for 20 minutes stir in vinegar and simmer for another 10 minutes use as a marinade or baste for pork or, add pork and simmer until tender.
( 61 ) Mop For All Barbeque Meats:
   1 1/2    tablespoons salt
   1 1/2    tablespoons dry mustard
   1          tablespoon garlic powder
     1/2     tablespoon ground bay leaf
   1          tablespoon chili powder
   1 1/2    tablespoons paprika
   1          tablespoon Louisiana Hot Sauce
   1          pint worcestershire sauce
     1/2     pint vinegar
   2          quarts bone stock
     1/2     pint oil 
Make the bone stock just the way you would start a soup - buy good stout beef bones from the butcher and boil them. Add all the other ingregients and let stand overnight before using. Use this to rub over meats or to baste them while they are cooking. Put it on with a little dish mop of the kind you see in the dime store. As you use it, the flavor will change and improve, for you are constantly transfering smoke and grease from the meat back to the mop concoction. If you have any left over, keep it in the refrigerator.
( 62 ) North Carolina BBQ Sauce:
   1          cup apple cider vinegar
   2          teaspoons red pepper
      3/4    cup water
   1          dash sugar
      2/3    cup minced onions
   1          bay leaf
   1          clove garlic, crushed
      2/3    teaspoon thyme
      1/2    teaspoon salt
   3          tablespoons peanut oil
   1          teaspoon black pepper 
Combine all the ingredients in a small saucepan. Bring to a rapid boil, then simmer for 5 minutes. Remove from heat, cool, and store your bottle in the frig.
You can play around with the ingredients but the vinegar and red pepper are the main jewels.
( 63 ) Tex Mex BBQ Sauce:
  1          cup  sliced bacon
  2          cups  onion
  2          teaspoons  garlic puree
  3          cups  tomato puree
  2          teaspoons  soy sauce
  1          teaspoon  kosher salt
  1          teaspoon  chile powder
     1/4    cup  dry mustard
  2          teaspoons  hot paprika
     1/8    teaspoon  cayenne
     1/2    cup  dark corn syrup
     1/4    cup  dark brown sugar
  2          bay leaf
Heat a large skillet, over a moderate flame.  Add bacon, heat and stir for 1 minute.  Add onions, heat and stir for 6-8 minutes, until onions are well softened and bacon is crisp. Add remaining ingredients, mix well bring to a boil, reduce heat, cover, and simmer for 60 minutes. Remove from heat, cool cover and chill, use as desired.
( 64 ) Green Sauce:
  10        ounces  frozen spinach
  2          teaspoons unsalted butter
  2          teaspoons flour
     1/4    teaspoon kosher salt
     1/2    cup milk
  1          cup chicken stock
  2          teaspoons diced green chiles
  1          cup  onion
  1          teaspoon  garlic
     3/4    teaspoon  ground cumin
     2/3    cup  sour cream
Melt butter in a skillet, over a medium flame whisk in flour until smooth heat and stir until bubbly graduall whisk in broth and milk simmer for 1 minute stir in remaining ingredients heat through serve hot or warm.
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