Homemade Sauce Recipes - No Store Bought Here

Leave those store bought jars and cans just where they are... In The Store.. Homemade sauces are simply better.

They add moisture, flavor and visual appeal to many dishes.

Make delicious barbecue chicken or a big pot of marinara or spaghetti sauce. These recipes are sure to please you and your family.

These delicious sauces are used either in food preparation, as sandwich spreads or as a dipping sauce.

Spaghetti Sauce

Don't forget the garlic bread..

  • 1 pound extra-lean ground beef
  • 1 sm. onion, finely chopped
  • 2 tsp. salt
  • 3 tsp. pepper
  • 2 garlic cloves, minced
  • 1 (28 oz.) can diced tomatoes
  • 1 (6 oz.) can tomato paste
  • 1 (15 oz.) can tomato sauce
  • 2 teaspoons dried basil leaves
  • 4 teaspoons dried thyme
  • 1 teaspoon crushed bay leaf
  • 2 teaspoons dried rosemary
  • 1 teaspoon dried marjoram

Place ground beef in a non-stick wok, or large deep skillet. Cook over medium heat until evenly brown. Drain excess fat.

Add onion, and cook until soft and translucent.

Season with salt and pepper.

Stir in garlic, tomato sauce, tomato paste, and diced tomatoes.

Season with basil, thyme, marjoram, rosemary and bay leaf. Cover, and simmer on low heat for 30 minutes.

Marinara Sauce

Serve over your favorite pasta

  • 2 small onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 carrots, peeled and finely chopped
  • 2 stalks celery, finely chopped
  • 2 (32-ounce) cans crushed tomatoes
  • 2 dried bay leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup extra-virgin olive oil

In a large pot, heat oil over medium heat. Add the onions and garlic and saute until onions are soft and translucent.

Add carrots, celery and 1/2 tsp salt and pepper. Saute until all vegetables are soft.

Add bay leaves and tomatoes, simmer uncovered over low heat until sauce has thickened.

Add more salt and pepper to taste. Be sure and remove the bay leaves before serving.

Remoulade Sauce

Serve as a dipping sauce with shrimp, crab and lobsters or as a sandwich spread on seafood po' boys.

  • 2 cups ketchup
  • 1 c. oil
  • 1 c mayonnaise
  • 1 large dill pickle
  • 2 green onions
  • 1 sprig parsley
  • 1 bell pepper
  • 1 Tbsp. A-1 steak sauce
  • 1 Tbs. Worcestershire sauce
  • dash of Tabasco
  • 8 green olives
  • 1 tsp, melted butter
  • 1 Tbsp. mustard
  • 3 pods garlic
  • pinch sugar
  • pinch of salt

Blend all ingredients in a blender. Serve chilled with your choice of seafood.

Hollandaise Sauce

It's rich and buttery. Delicious served over steamed vegetables, fish dishes and eggs.

  • 2 egg yolks
  • 2 Tbsp. lemon juice
  • 1/4 tsp. dry mustard
  • 1/2 c. (I stick) butter or oleo
  • 1/4 tsp. sugar
  • 1/4 tsp. salt
  • 1/4 tsp. Tabasco

Put egg yolks, lemon juice, mustard, sugar, salt and Tabasco into small, heavy earthenware mixing bowl. Mix well.

Divide butter or oleo into three equal parts. Add one portion to the egg mixture, and place the bowl in a saucepan of hot water.

Place over low heat, and stir constantly until butter or oleo is melted.

Add second portion of butter or oleo. When this is melted, repeat with third portion, stirring constantly as the sauce thickens. Remove from heat.

Barbecue Sauce

Jazzed up with lots of seasonings. Use it with ribs, chicken, pork or beef.

  • 1 c. ketchup
  • 2 Tbsp. lemon juice
  • 2 Tbsp. cider vinegar
  • 1/4 c. packed brown sugar
  • 2 tsp. prepared mustard
  • 1 tsp. salt
  • 1/2 to 1 tsp. hot pepper sauce (to taste)
  • 1 bay leaf
  • 1 garlic clove, minced
  • 1/2 c. water
  • 2 tsp. Worcestershire sauce

Combine all ingredients in a small saucepan.

Bring to a boil, stirring occasionally. Reduce heat, cover and simmer for 30 minutes.

Discard bay leaf. Great used as a basting sauce when grilling chicken, pork or beef.

Hot Pepper Sauce

Drizzle it on vegetable or meats for a nice spicy flavor.

  • Cider vinegar, enough to fill jar
  • peppers to suit your taste, at least 3-4 or more

Place as many peppers as you want in a glass jar. Bring vinegar to a boil, and pour over peppers.

Allow a few days for the flavors to mix and mingle. The longer it sits, the better it will be. Serve over peas and greens or anything you wish.

Chili Sauce

Great for spicing up lots of recipes.

  • 20 lg. tomatoes
  • 3 or 4 green bell peppers
  • 6 lg. onions, chopped
  • 1 or 2 small peppers
  • 4 cups vinegar
  • 4 1/2 cups sugar
  • 2 tsp ground ginger
  • 1 tbsp. ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cloves
  • 1 tsp. salt

Cut up all vegetables, add everything to pot and boil slowly about 3 1/2 hours or until thick.

Put in jars and seal.

Tarter Sauce

Southerner's just can't eat fried fish or shrimp without some tarter sauce for dipping.

  • 1 c. mayonnaise
  • 1 Tbsp. minced onion
  • 1 Tbsp. sweet pickle relish
  • 2 Tbsp. lemon juice
  • salt and pepper to taste

Mix together sweet pickle relish, minced onion and mayonnaise.

Add lemon juice, mix in well.

Season to taste with salt and pepper.

Refrigerate to chill.

Horseradish Sauce

We always have this with corned beef and cabbage, but we also like to put it on roast beef sandwiches and steak sandwiches.

  • 1/2 cup heavy cream
  • 1/4 cup sour cream
  • 1 tsp. prepared mustard
  • 2 Tbsp. prepared horseradish
  • 1/8 tsp. salt

In a small bowl beat heavy cream until stiff peaks form.

In another bowl, combine sour cream, mustard, horseradish and salt; mix well.

Fold in whipped cream.

Refrigerate