Category Archives: Sauces

Guiltless Mushroom Gravy

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Submitted by randilicious
Serves 6

Ingredients

3 tbsp canola oil 2 c. mushrooms, sliced thin
1 onion, finely diced (about 1½ c.) 4 cloves garlic, minced
1 c. red wine 4 tbsp whole wheat flour
10 oz. chicken broth (1 can) ½ c. water
salt & pepper to taste

Directions

  1. Ben Seibel Iroquois Gravy Boat by Patrick Q on FlickrCoat bottom of saucepan with canola oil.  Mix in mushrooms & saute.
  2. Add onions, garlic, & red wine.  Mix well until wine boils off.  The onions should cook off until they are tiny.  All that should be left are the mushrooms, tiny bits of onion & garlic, & just a bit of the oil.
  3. Mix in the flour.  Stir well & often until it becomes a paste-like mixture.
  4. Add chicken broth.  Stir often to keep mushrooms from burning onto the surface.  As the broth boils, the gravy should thicken.
  5. Add water to the desired consistency.
  6. Add salt & pepper to taste.

Chef’s Note: I use baby bella mushrooms. I like mine thick, so I only use ½ cup of water in step 5.

Mooby-Que Sauce

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Submitted by punch_it_chewie
Yields 2-3 cups

Ingredients

1 can tomato sauce 1 can tomato paste
2 tbsp olive oil 2 tbsp vinegar
¼ c. molasses 2 tbsp brown sugar
3 cloves garlic, crushed 4 tbsp red or white onion, minced
2 tbsp red pepper, minced 1 tbsp Worcestershire sauce
1 tsp cumin 1 tsp chipotle chili pepper

Directions

  1. Cook the garlic, onion, & red pepper until it’s soft, & then add all the rest of the ingredients. 
  2. Simmer on low for 20-30 minutes. Keep stirring it often so it doesn’t burn, then refrigerate for a few days before you use it. This allows the flavors to blend & mellow. 
  3. The cumin & chipotle chili pepper can be substituted by any of your favorite spices.

Pina Colada Dipping Sauce

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Submitted by jennifer_ann7
For use with Parrot Bay Coconut Shrimp

Ingredients

1 c. Pina Colada mix ¼ c. water
2 tbsp crushed pineapple (drained) 1 tbsp + 1 tsp sweetened coconut flakes
3 tbsp + 1 tsp powdered sugar 1½ tsp corn starch
3 tsp cold water

Directions

  1. Mix Pina Colada mix, water, crushed pineapple, coconut, & powdered sugar in a saucepan. 
  2. Heat on medium low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10-12 minutes. 
  3. Mix corn starch & water together, add to sauce & blend well. Let mixture simmer for 3 – 5 minutes longer while stirring during & after adding cornstarch. 
  4. Remove from heat & bring to room temperature. Sauce is served at room temperature with Parrot Bay Coconut Shrimp.

Alfredo Sauce

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Submitted by Dominic Fawver
Servings 8

Ingredients

½ c. butter 2 c. heavy cream
½ c. chopped fresh parsley 2 cloves crushed garlic
3 c. grated parmesan

Directions

  1. Parmesan cheese by Like_the_Grand_Canyon on FlickrMelt butter in a medium saucepan over medium to low heat. 
  2. Add cream & simmer for 5 minutes. 
  3. Add garlic & cheese & whisk quickly, heating through. 
  4. The Parmesan should be mostly melted when done. 
  5. Sift in parsley & serve over pasta.

Chicken Gravy

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Submitted by Caaien

Ingredients

2 tbsp butter 2 tbsp flour
¼ tsp McCormick Grill Mates Chicken Rub 1/8 tsp salt
1/8 tsp paprika 1 c. chicken broth

Directions

  1. Melt butter in small saucepan on medium heat.
  2. Add flour, chicken rub, salt, & paprika.
  3. Stir with whisk.
  4. Gradually add chicken broth, stir until blended.
  5. Cook 2 minutes, until thick, stirring constantly.
  6. Remove from heat & let stand to thicken a little more.