Out Of This World All Purpose Sauce Recipes

Steps:

• 1. You will need a bowl, whisk, and a good non-reactive jar with a tight-fitting lid, to make the recipe.
• 2. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. This recipe, if properly stored, should last 2 - 3 weeks.
• 3. If you enjoy making your own spices and other bits, here are a few recipes for some of the ingredients used in this sauce: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=11 https://www.justapinch.com/recipes/sauce-spread/dressing/a-kinder-gentler-horseradish-sauce.html?r=2 https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/versatile-homemade-ketchup.html?r=2
• 4. Gather your ingredients (mise en place).
• 5. Whisk all the Main Ingredients together in a bowl, until combined.
• 6. Depending on how much you like pickle juice, add one teaspoon, then whisk and taste. Add more, one teaspoon more at a time, until you like what you are tasting.
• 7. Store in a non-reactive container in the fridge until ready to use. If you can, let it sit in the fridge overnight to allow the ingredients a chance to know one another.
• 8. PLATE/PRESENT
• 9. It is pretty all-purpose, so use your imagination... However, I would not recommend stirring it into your morning coffee. Enjoy.
• 10. Keep the faith, and keep cooking.

Steps:

• Place olive oil, onion, celery, and a pinch of salt into a large heavy saucepan or Dutch oven over medium-low heat. Cook until onions are very soft, about 15 minutes, stirring occasionally. Mix garlic into onion mixture and cook just until fragrant, about 1 more minute.
• Pour tomatoes and their juice into a large mixing bowl and use your hands to crush the tomatoes until they look pureed.
• Mix sugar, 1 teaspoon salt, anchovy paste, white wine vinegar, Italian herbs, and red pepper flakes into vegetable mixture. Raise heat to medium and cook just until liquid has evaporated. Stir in tomato paste and bring to a simmer. Pour in San Marzano tomatoes and parsley. Bring sauce to a simmer, turn heat to low, and simmer for 1 1/2 hours, adding a little water as the sauce cooks down. Stir occasionally.

Steps:

• mix the four and sugar together first in a pan.
• Add remainging ingredients and stir well.
• Bring to a boil.
• Pour over meatballs, ribs etc.

Steps:

• In a large skillet or Dutch oven, cook the beef and garlic until beef is browned; drain. Stir in all remaining ingredients. Simmer, uncovered, for 30 minutes or until sauce is as thick as desired, stirring occasionally. Serve over pasta or rice, or use for making lasagna, pizza, chili dogs, tacos or sloppy joes.

Steps:

• Place herbs, garlic and pepper in a food processor or blender, and pulse to combine, stopping to scrape down the sides of the container if necessary.
• Add yogurt and purée until smooth. (This may take a minute or so; scrape down the sides of the container as needed.) With the motor running, gradually drizzle in the olive oil. Pulse in lemon zest and salt. Taste and add more salt if needed.
• Use immediately or refrigerate in an airtight container for up to 5 days. Spoon over grilled or roasted chicken, seafood (especially shrimp and salmon), sausages, steaks, lamb chops and vegetables. Use as a marinade for chicken, lamb or pork; as a dressing for starchy salads with beans, potatoes or grains, or for hearty vegetable salads, like those with cucumbers or blanched and sliced sugar snap peas or green beans. Serve as a dip for crudité or chips. Spread in roast beef, lamb or pork sandwiches.