Sauces, Glazes, Syrups and Marinades
Why buy expensive dressings, sauces and marinades when you can make your own! Besides being cheaper, the bonus to homemade is that you know exactly what goes into it and there’s no need for preservatives.
Dressings
Syrups and Marinades
Dressings
Cashew Sour Cream
Ingredients
3/4 cup raw cashews
1/3 cup water
1 tbsp lemon juice
1 tsp apple cider vinegar
1/4 tsp salt
Directions:
Rinse cashews, place in a small bowl, cover with water and leave overnight (at least 8 hours). If you don’t have that time available, cover them with boiling water and soak for 1 hour, then follow same process as follows.
Drain and rinse cashews. Place cashews in a blender, add water and remaining ingredients and blend until smooth. Put in small air tight container in fridge. As the cream chills it will thicken. It makes about 1 cup.
It’ll last about a week in the fridge or you can freeze it for up to a month.
Homemade Buttermilk
If you’re like me, buttermilk is not something that I have in my pantry on a regular basis. So I always make my own. Here’s how:
Mix 1 tbsp vinegar or lemon juice with 1 cup milk. Let it sit for 10 minutes or so (it will thicken). Add to your recipe as directed.
Sauces
Basic White Sauce
Ingredients
¼ cup margarine
¼ cup flour
1 cup milk
salt & pepper
Directions (for microwave):
In a 4 cup measuring cup or glass bowl, melt margarine. Add flour and stir or whisk into a smooth paste. Add 1/4 cup milk and heat through (about 20 seconds); whisk again until smooth. Add remaining milk and microwave on high for 30 seconds, whisk/stir, and return to microwave for another 30 seconds. Whisk/stir. Continue this process until thickened to the consistency you want. (Be sure to watch closely so it doesn’t boil over). Add salt and pepper to taste.
Cheese Sauce
Ingredients
Basic White Sauce
1 cup chicken stock
Pinch nutmeg
Grated Cheese (your choice – cheddar, mozzeralla, swiss)
Directions (for microwave):
Make Basic Whie Sauce as directed. Add chicken stock, nutmeg and cheese, stirring to integrate. Microwave and whisk (30 second intervals until thickened to desired consistency.
TIP: You can spice the sauce up to taste. For instance, depending on the meal, I often add a dash of whorcestershire or hot pepper sauce.
Cherry Sauce (for Chinese Food)
Ingredients
3/4 cup sugar
1 tsp salt
2 tbsp cornstarch
1/4 cup catsup
¼ cup white vinegar
1 cup water
2 drops red food colouring (optional)
Directions
Combine first 3 ingredients. Add catsup, vinegar and water. Bring mixture to boil or until thickened; add red coloring to desired color. (NOTE: take care using food colouring as some people may be allergic)
TIP: Rather than doing this on the stove, I usually use a large glass measuring cup and microwave until thickened.
Great for wontons, chicken balls, rice, etc.
Honey Garlic Sauce
Ingredients
1/4 cup water
1 tablespoon cornstarch
1/2 cup low sodium soy sauce
1/3 cup honey
2 tablespoons brown sugar
5-6 large garlic cloves finely minced
2 tablespoon rice vinegar
Directions:
Dissolve cornstarch in 1/4 cup water. Stir and add remaining ingredients
Mustard Sauce
Ingredients
1 tbsp margarine
1 tbsp white flour
1/4 tsp salt
1/8 tsp pepper
1 cup milk
3 tbsp prepared mustard
Directions:
In small saucepan, melt margarine. Add flour and stir or whisk into a smooth paste. Add 1/4 cup milk and heat through; whisk again until smooth. Add remaining milk and bring to boil for 1 minute. Stir in mustard and heat through. Serve with beef, ham or vegetables.
Pineapple Glaze
Ingredients
1/4 cup brown sugar
1 tbsp cornstarch
1 8 1/2 can crushed pineapple
3/4 tsp allspice
1 tsp ground cloves
1/4 tsp ginger
1/4 tsp cinnamon
1 tbsp prepared mustard
2 tbsp cider vinegar
Directions:
In small saucepan, combine brown sugar and cornstarch, add pineapple (including the syrup) and stir. Add remaining ingredients and heat through, Cook over medium heat, stiriring constantly, until mixture thickens. Pour over ham and bake as directed.
Harvard Sauce for Beets
Ingredients:
¾ cup white sugar
4 teaspoons cornstarch
⅓ cup white vinegar
⅓ cup water
2 (15 ounce) cans sliced beets, drained
3 tablespoons butter
¼ teaspoon salt
¼ teaspoon pepper
Directions:
Combine sugar, cornstarch, vinegar, and water in a saucepan. Bring to a boil, and cook for 5 minutes. Add beets to the liquid, and simmer for 30 minutes over low heat. Stir in butter, salt, and pepper, and remove from the heat. Serve warm or chilled.
Tartar Sauce
Ingredients
3 tbsp mayonnaise
2 tsp mustard
½ tsp lemon juice
2 tsp relish
½ tsp sugar
1 tbsp milk
1 tsp minced onion
dash garlic
½ tsp Worcestershire Sauce
Directions
Combine all ingredients. Serve with fish
Teriyaki Sauce
Ingredients
1/4 cup molasses
½ cup cooking oil
1 tbsp ground ginger
2 tsp garlic powder
1 cup soy sauce
1 tbsp dry mustard
Directions:
Mix all ingredients for marinade; heat through and mix well. Pour in bottle and refrigerate until ready to use. Will last 2 to 3 months.
Seafood Sauce
Ingredients:
1/2 cup catsup
1 tbsp prepared horseradish
1 tbsp lemon juice
1 tsp Worcestershire Sauce
Directions:
Combine all ingredients. Use immediately or store in refrigerator in air-tight container (good for 4 to 6 months).
Tip: You can freeze this sauce if you have too much on hand. But seriously, it literally takes 5 minutes (or less) to make so no need to have a bulk supply on hand. Make it. Use it.
Other Sauces
Spaghetti Sauce
Ingredients:
1 lb ground beef (omit for vegetarian)
1 cup chopped onion
1 cup green peppers
1 can mushrooms
1 can 28oz tomatoes
1 can 5oz tomato paste
2 cups water
1 bottle beer (optional)
1 tsp black pepper
4 dashes hot sauce
1/8 tsp paprika
1 tsp salt; dash garlic
1/4 tsp ground red pepper
1 tbsp sugar
Directions:
In large skillet, cook and stir meat, onion and green pepper until meat is brown and onion is tender. Add remaining ingredients. Heat to boiling, reduce heat, cover and simmer for 1 to 1 ½ hours, stirring occasionally.
Sweet and Sour Sauce
Ingredients:
3/4 cup brown sugar
1 tbsp cornstarch
1/4 cup white vinegar
1 cup catsup
1 cup water
Directions:
In a medium saucepan (or LARGE microwave bowl) combine sugar and cornstarch (mix together); add remaining ingredients and cook til thickened. Quite often I will make the sauce in the microwave – less trouble and mess. Just be careful it doesn’t boil over.
Add meatballs (click HERE for meatball recipe) to the sauce and heat through. Serve over plain rice.
Tomato Sauce (Bulk)
Great for spaghetti, lasanga and casseroles. For Vegetarians, this is all you need. For meat lovers, just add ground beef or other meat as desired when ready to serve.
Ingredients:
1 tbsp cooking oil
2 cup chopped onion
1 cup green peppers
1 cup carrots (chopped)
1 cup cauliflower
5 cloves garlic chopped
1 can 28oz tomatoes
2 cans 5oz tomato paste
1 48 oz tomato juice
1 ½ tbsp. salt
2 tbsp brown sugar
½ tsp pepper
1 tbsp oregano
½ tbsp Italian seasoning
½ tsp ginger
½ tsp allspice
2 tbsp vinegar
Directions:
In large dutch oven or wok, add garlic, onions, carrot, cauliflower and pepper. Cook slowly until tender. Add remaining ingredients and simmer until thick enough for serving. Blend sauce using food processor (I do this so kids see only sauce with no identifiable veggies). Preserve the sauce in pint size mason jars (pressure canner) for 20 minutes)
Chow Mein Sauce
Ingredients:
1/8 tsp ginger
2 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp sesame oil
1 tbsp white sugar
½ cup chicken stock
1 tbsp corn starch
¼ cup water
Directions
Mix ingredients for the sauce. Dissolve corn starch in water and add to the sauce. Mix well, heat through to thicken.
Waikiki Sauce
Ingredients:
1/2 cup brown sugar
1 tbsp cornstarch
1 can pineapple tidbits
1 cup pineapple juice
1/4 cup white vinegar
1 cup hot water
3 tsp soy sauce
1/3 cup green pepper
Directions:
In a medium saucepan (or LARGE microwave bowl) combine sugar and cornstarch (mix together); add remaining ingredients (except pepper and pineapple) and cook until thickened. Quite often I will make the sauce in the microwave – less trouble and mess. Just be careful it doesn’t boil over.
Add meatballs (click HERE for meatball recipe), pepper and pineapple to the sauce and heat through. Serve over plain rice.
Chicken Stir Fry Sauce
Ingredients:
1/2 cup chicken broth
1/4 cup water
1/4 cup soy sauce
2 tbsp honey
1 tbsp corn starch
Directions:
Dissolve corn starch in water. Add remaining ingredients. Mix well. Pour over the stir fry, mix well and heat through until thickened
Beef Stir Fry Sauce
Ingredients (recipe 1):
3 tsp grated orange zest
1/2 cup Orange juice
4 tbsp soy sauce
2 tsp sesame oil
1 tsp fresh ginger, grated
3 garlic cloves, minced
2 tbsp brown sugar
Ingredients (recipe 2):
1 tsp ginger
3 cloves garlic
6 tbsp soy sauce
1/2 cup warm water
1 1/2 tbsp corn starch
2 tbsp sesame oil
3 tbsp brown sugar
1/4 tsp black pepper
Syrups and Marinades
Sugar Syrups
Directions
Combine granulated sugar and water and bring to a boil (medium-high heat); stir until sugar is dissolved. Reduce heat to low and keep warm until ready for use. Sometimes, if I don’t need it immediately, I will store the syrup in a covered jar in the fridge and reheat later.
| Type | Sugar | Water |
| Ultra-light | 1/2 cup | 5 cups |
| Extra-light | 1 1/4 cups | 5 1/2 cups |
| Light | 2 1/4 cups | 5 1/4 cups |
| Medium | 3 1/4 cups | 5 cups |
| Heavy | 4 1/4 cups | 4 1/4 cups |
Corn Syrup
Directions
Combine sugar, corn syrup and water and bring to a boil (medium-high heat); stir until sugar is dissolved. Reduce heat to low and keep warm until ready for use. You can also store the syrup in a covered jar in the fridge and reheat later.
Ingredients
1 1/2 cups granulated sugar
1 cup corn syrup
3 cups water
Honey Syrup
Directions
Combine sugar, corn syrup and water and bring to a boil (medium-high heat); stir until sugar is dissolved. Reduce heat to low and keep warm until ready for use. You can also store the syrup in a covered jar in the fridge and reheat later.
Ingredients
1 cup granulated sugar
1 cup liquid honey
4 cups water
Brown Sugar Pudding Sauce
Ingredients
¼ cup brown sugar
1 tbsp custard powder
1 cup boiling water
2 tbsp margarine
1 tsp vanilla
Directions
Combine sugar and custard powder; add boiling water, margarine and vanilla. Boil until thickened.
TIPS: I use this over Partridgeberry Cake and it’s always a hit. I usually make it in a mason jar so I can easily store it in the fridge and reheat as need.
Pancake Syrup
Ingredients
1 cup berries (your choice)
1 cup water
1/3 cup sugar
Directions:
Combine berries, sugar and water and bring to a boil (medium-high heat). Reduce heat and simmer for about 5 (until juice is the texture you want).
TIPS: If this isn’t to your taste, you can add sugar to suit. If it isn’t thick enough, just dissove 1 tsp of Byrd’s Custard Powder in a tablespoon of water, add to the syrup and heat through to thicken.
