Freezes well. Make in large batches.
- bay leaves
- whole garlic cloves
- ground turkey
- tomato-paste cans of water
- 12oz can tomato paste
- 15oz can tomato sauce
- lots of basil
- "some" garlic salt
- salt
- pepper
vietnamese sauce for bun bo xao etc
This sauce is likely to be used to add final flavor to foods wrapped in lettuce or herbs, which are not salted and therefore need a little lift to heighten the overall eating experience. My mother looks for color to gauge her dipping sauce. When it’s a light honey or amber, she knows she’s close.
- fish sauce
- water
- sugar
- Thai chilis [optional]
- creamy Peanut butter
- water
- rice vinegar
- soy sauce
- red pepper flakes
This Creole sauce is made with tomatoes, celery, bell peppers, onions, and garlic, along with seasonings, herbs, and other ingredients. Make this sauce an hour or two ahead of time for more flavor.
- butter
- olive oil
- chopped green bell pepper
- chopped yellow or red bell pepper
- chopped celery
- paprika
- Creole seasoning
- dried leaf thyme
- dried leaf oregano
- dried leaf basil
- Worcestershire sauce
- hot pepper sauce
- freshly ground pepper
- tomato paste
- butter
Here’s how to make restaurant style curry. Lots of oil, and lots of cooking on low heat for the onions.
(scales well, just multiply)
There are pictures at:
http://cooking.mikeski.net/index.php?/archives/3-Basic-Curry-Sauce.html#extended
- medium onions
- want mild)
- medium tomatoes
- garlic
- bay leaf
- salt
- sour cream
- fresh lemon juice
- dry dill
- club house lemon herb spice
- cavender's greek spice
- natural peanut butter
- rice wine vinegar
- sesame oil
- minced ginger
- catsup
- water
- red wine vinegar
- brown sugar
- small bay leaf
- dried oregano
- paprika 1/2 tsp garlic powder
- ground cloves
- cracked black pepper
- whole mustard seeds
- Spice Islands hickory smoked salt
- onion powder
- large onions
- green bell peppers
- red bell peppers
- garlic cloves
- large tomato
- mixed cilantro leaves and tender stems