Category Archives: sauces

Nam Prik

A friend of mine gave me the idea of pairing these microwaveable pork rinds with nam prik as an Asian appetizer. The first time I tried to make the sauce, I didn’t love it – the second time, this new recipe worked great.

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Quick Vodka Sauce for Chicken Ricotta Meatballs

I made these meatballs for the meatball project, and decided vodka sauce would be a good match for this recipe and the chicken sausage one I made before. Here’s the sauce I made — these were the meatballs, but I just used the food processor rather than a meat grinder to grind the thighs this time.

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Sunday Gravy

SO GOOD. Just a great way to cook a bunch of meats all day and have it come together into a fabulous sauce. Serve over pasta.

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Blender Hollandaise

This wasn’t perfect, but given the fact I made about three different cooking mistakes while making it, it still turned out reasonably well (and I can’t blame the recipe for that). In general I’ll take a blender Hollandaise any day because it’s such a fussy sauce. Served over asparagus.

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Horseradish Butter

I made steaks for Valentine’s Day (not an unusual move for us). I decided to dress up the porterhouse we shared with some horseradish butter. Super simple, and added a nice zing.

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Brown Gravy for Meatballs

My friend Jen made these fabulous cocktail meatballs for a party recently. To the point I couldn’t stop thinking about them and had to make them for dinner. Turns out our ovens/Dutch ovens, etc. must run on different cooking times, as I cooked my meatballs for half as long and almost burned them (I just made a second batch of gravy and ate them up anyway). But on account of that, I’m including just the sauce recipe for now – just bake with any meatball of choice, whether it be beef, turkey or a mix.

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Sauces for Prime Rib

I served the prime rib I made for Holiday Potluck with three different sauces.

*Horseradish cream: Easy and kind of special/festive.

*Whiskey cream sauce: I saw the Pioneer Woman make this on her own holiday special where she served prime rib and thought it sounded like a winner. Everyone liked it. I erred on the side of using more cream.

Jus: I deglazed the bottom of the roasting pan (prime rib doesn’t generate a ton of drippings, though) with a can of beef broth and served the jus warm. This was probably my favorite of the three, though I think it was the least popular.

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