One of the best parts about trying different foods is experimenting with different sauces to see what tastes amazing and what does not.
1. Hot Sauce
If you’re a lover of hot sauce, then you probably know that it can heighten the taste level of any and every food dish. While purchasing hot sauce is great, some people say brands like Tabasco and Sriracha aren’t the hottest available hot sauce out there. This sauce can easily be made from scratch and you can control the level of spice.
8 serrano peppers
1 1/2 shallots
1 clove garlic
1 cup cup water
Salt (to taste)
1/2 cup mango nectar
1 cup vinegar
Remove stems from the peppers. Slice into 1 inch slices. Mince the shallots and garlic. Pour water into a saucepan and add salt. Simmer for a few minutes. Add mango nectar. Remove from the heat. Add the vinegar. Pour into a blender. Pulse until smooth.
1/4 cup Worcestershire sauce
1/4 cup firmly packed brown sugar
2 tablespoons molasses
2 tablespoons prepared yellow mustard
1 tablespoon Tabasco sauce
1/2 teaspoon black pepper
Combine all of the ingredients in a nonreactive saucepan and slowly bring to a boil over medium-high heat. Reduce the heat to medium-low and gently simmer until dark, thick, and richly flavored, 10 to 15 minutes. Empty the sauce into a clean jar and store in the refrigerator. This can be kept for several months.
3. Adobo-Honey Sauce
Even with honey in the title, this sauce has a little bit of everything from sweet, spicy, rich, tangy and creamy. This versatile sauce can also be sprinkled or dowsed in salads, veggies, and all types of meat. Perfect for Latin and South American cuisines, adobo-honey sauce is the perfect addition to your sauce collection.
2 stalks of green onions(white part only)
1 clove garlic (peeled)
3 tbsp honey
1 tsp Adobo sauce
1 tbsp salt
½ Greek yogurt
Combine white parts of onion, garlic clove, red wine, vinegar, honey, adobo sauce, salt, and greek yogurt. Puree until well blended. Season to taste.
4. Garlic Sauce
Anyone who loves garlic will enjoy the fresh taste of homemade garlic sauce. It is a light sauce that can add a hint of zest to any meal.
1 head of garlic
3 1/2 tablespoons olive oil, divided
3 tablespoons flour
1 cup chicken or vegetable stock
1/2 cup heavy or whipping cream (note: not whipped cream)
Salt and pepper, to taste
In a pan, melt the tablespoon of butter and olive oil over medium heat. Peel the cloves of garlic and mince the garlic until you have 2 tablespoons (1/8 cup). Once the butter and oil have melted together, carefully add the minced garlic and stir.
The garlic should soften and smell fragrant. Add the flour directly to the butter/oil/garlic mixture and stir well. Make sure that the flour is completely incorporated. Keep cooking and stirring this mixture over medium heat, for about a minute.
Heat the heavy cream and bouillon. You can microwave the liquids till warm or heat them in a pan on the stove.
Add 2 cups (16 ounces) of heavy cream and bouillon into the mixture while mixing with your other hand. Keep whisking and cooking over medium heat until it starts to simmer, or bubble gently. Stir occasionally and season. Frequently stir the sauce so that it doesn’t stick to the pan. Add salt and pepper, according to your taste. The sauce should start to thicken up after a few minutes, and should still bubble gently.
Add Parmesan cheese and remove from heat. Stir well to melt the cheese. Continue cooking if you want a really thick sauce. If not, remove the sauce and serve.
Chimichurri is a refreshing mix that will add a new taste to meals such as meat and veggies. This green sauce—made of cilantro, parsley, and shallot—is especially delightful when infused with South American and Mexican cuisines. You can even blend all of these greens, minus the oil, as you prepare meals to give it tangy taste and delicious flavor.
½ bunch parsley
¼ bunch cilantro
½ bulb shallot
1 clove garlic, peeled
2 tbsp red wine
½ tbsp capers
½ cup cooking oil
Combine all of the ingredients into a food processor while drizzling with oil. Let it blend until it looks like a sauce.
6. Marinara Sauce
Normally, marinara sauce is used on pasta and just about anything related to Italian cuisine and seafood. It is simple enough to make at home as well.
2 tsp cooking oil
2 cloves of garlic (minced)
1 bulb shallot
1 can of crushed tomato
½ tbsp brown sugar
½ tsp salt
¼ tsp black pepper
Heat in a small saucepan over medium heat. Add cooking oil, garlic and shallot. Sautee for two minutes and add crushed tomatoes with brown sugar, salt, black pepper. Simmer for 10 minutes. Season to taste.
7. Eggplant Pepper Pesto
Like many of the other sauces listed above, eggplant pepper pesto sauces goes well with just about anything. If you’re looking to add a bit of smoky and sweet taste to a dish, this sauce is just the right choice. Mainly used for Mediterranean cuisines, you can prepare this sauce and freeze it for future meals.
2 medium red peppers
2 chinese eggplants
2 cloves garlic, peeled
¼ cups walnuts
¾ tsp salt
¼ tsp black pepper
4 sprigs parsley
1 lemon, juice
Core peppers and pierce eggplant all over. Brush with oil. Broil over direct heat for about six minutes. Once pepper is charred and eggplant is softened, place in bowl and cover for five minutes Scrape flesh off eggplant and skin out pepper. Place flesh of eggplant, peppers, walnut, garlic, salt, and parsley into a food processor until everything is well blended. Finish with lemon juice and season to taste.