Sauces - Post your best or at least favorite.

I am always looking for a new sauce to try out.  Sauce for anything like dipping, glazing meat, or coating vegetables.  Anything.  I will go first.
 
This is easy and it was originally for broccoli quiche, but I used it most on toast.  ;)
 
1 can of Cream of Mushroom soup
1 - 8oz package shredded sharp cheddar
1/2 can (soup can) of milk
 
Heat the soup and milk together on a low heat, and once warm slowly whisk in the shredded cheddar so that it melts evenly into the soup.
 
That is it.  You can go as high as 16 ounces of cheddar per can of soup, but that starts getting really thick.

can of lobster bisque
3 TBS sherry or Marsala
TBS dried minced onion
tsp minced garlic
some Sriacha if you want spicey
TBS grated Parmesan
 
let onion sit in the sherry for an hour or heat 30 secs in microwave
 
heat all but the cheese just to light boil (you see a few "bubbles") add cheese and serve
 
Good with Shrimp, crawfish or......gasp!.Lobster! over rice.  Not bad on veggies.  and TBS+ on top of a nice tenderloin(with maybe a small pat of butter) is sublime

Champagne Sour Cream Sauce

2 cups champagne
1 pint sour cream
1 ripe mashed avocado blended well with no lumps
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup lemon juice or lime juice
1 small package of soft cream cheese
1 pimiento chopped
Salt & pepper to taste

Blend the sour cream, mashed avocado and soft cream cheese into the onion and garlic powder. Add pimiento, lemon juice. Blend together. Gradually beat in the champagne, using enough to achieve a thick cream sauce consistency.

Add salt and pepper to taste. Blend in enough champagne so that the sauce is thick and creamy and stands in peaks when beaten. Serve over any meal to highlight it and bring out the utmost flavor.

I'll sometimes make a cilantro sour cream sauce, I don't have measurements, but the ingredients are:
sour cream
fresh cilantro
diced onion
diced tomato
granulated garlic
fresh lime juice
salt and pepper
optional: a dash of hot sauce; I use Cholula or Tapatio
 
Or substitute the cilantro with dill, and the lime with lemon, and you've got a nice tangy dill sauce.

I have been making Rachel ray's Satay sauce lately. I don't follow the measurements just the ingredients to taste.

Peanut butter
orange juice
Roasted garlic
Soy sauce
Ginger
Crushed red pepper flakes

Throw the peanut butter and OJ in a pot first. Cook on medium heat to thin it out a bit to the consistency you prefer. Add the rest of the ingredients and cook to taste preference.

This is great on chicken, pork, beef, rice...ok it is good on almost everything!

This is a mild type of salsa to serve with chips, or on foods, it's very refreshing when tomato season comes about, and you can always spice it up -
 
3-4 fresh tomatoes, diced
3-4 chopped green onions
can of black olives, sliced in half
1 small can mild chopped chilies, drained 
3 TBS. oil
11/2 TBS. cider or wine vinegar
garlic salt
Mix together and chill an hour or so before serving
 
 

Simple sauce good over meat, chicken or fish...
 
sour cream...  blend in as little or as much as you want of...
 
Chipotles in Adobo.  (I scrape the seeds out of the chilis)
 
If you want it mild, just use the adobo.

My favorite sauce is beurre blanc which is great on fish.
Reduce 1T chopped shallots and 1/2 C white wine until almost dry.  Add 1/2 C heavy cream and reduce.  Whisk in 1 stick of butter, cut up, until incorporated.  Salt and white pepper to taste.  If using on fish, a squeeze of fresh lemon. 

I've been making Chimichurri Sauce lately...
 
2 cups or so Cilantro (I use the stems and the leaves)
2 cups or so Italian Parsley (just the leaves)
1 Tablespoon good Red Wine Vinegar
juice of two limes (about 3 Tablespoons)
A tablespoon or so of good Red Wine vinegar
A couple glugs of Red Wine (maybe 2-3 Tablespoons)
1/4-3/4 Cup very good Extra Virgin Olive Oil
3-4 cloves minced Garlic
 
Just wiz it all up in a blender or food processor...salt and pepper to taste...excllent on any meat or poultry.
 
I somtimes add a couple of Jalapenos either fresh or roasted......

lleechef


My favorite sauce is beurre blanc which is great on fish.
Reduce 1T chopped shallots and 1/2 C white wine until almost dry.  Add 1/2 C heavy cream and reduce.  Whisk in 1 stick of butter, cut up, until incorporated.  Salt and white pepper to taste.  If using on fish, a squeeze of fresh lemon. 

Now your talking!........
I think my least favorite would be anything that starts out with "open a can of cream of mushroom soup"

cream
mushrooms that have been sauteed in butter
chicken broth
chopped garlic
boursin cheese
white wine
Served this with standing rib of pork-used the leftover sauce over chicken.

My favorite sauces have Horseradish in them -
Seafood Cocktail Sauce
6 tablespoons tomato ketchup
2 tablespoons horseradish
4 tablespoons lemon juice
celery salt to taste
Couple dashes of Tony's Cajun Seasoning
Crystal sauce
Horseradish Sauce for Roast Beef

1/4 c. horseradish, drained
1 tbsp. white vinegar
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. yellow mustard
1/2 c. Mayo
I dislike any sauce that has a can of Cream of ANYTHING in it!

lleechef


My favorite sauce is beurre blanc which is great on fish.
Reduce 1T chopped shallots and 1/2 C white wine until almost dry.  Add 1/2 C heavy cream and reduce.  Whisk in 1 stick of butter, cut up, until incorporated.  Salt and white pepper to taste.  If using on fish, a squeeze of fresh lemon. 

 
First thing I thought of.
 
 

Here's a good bbq sauce:
 
1 Tablespoon Worcestershire sauce
½ cup cider vinegar
2 cups tomato sauce
½ cup dark brown sugar, packed
1 large clove garlic, finely minced
¼ teaspoon celery salt
Pinch of allspice
1 Tablespoon freshly grated onion
2 Tablespoons pure ground hot red chile
¼ teaspoon cayenne pepper

How about hot sauce?
 
Take 3 , 4 or more if you want it really hot, stemmed and seeded Chili arbols and put in a sauce pan.  Cover with water to just cover them.  Bring to a boil and simmer for 10 minutes.
 
Put the chilies and water in to a blender with 2 cloves of garlic, a can of peeled tomatos and salt to taste.
 
Blend.
Sometimes it needs a pinch of sugar depending on the tomatoes.
 
Great over flank steak or fish.