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    You are in: Home / Cookbooks / xSavory Sauces & Condiments
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    119 recipes in

    xSavory Sauces & Condiments

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    1 Reviews |  By 2Bleu

    We have an abundance of peppers (of all sorts) growing wonderfully in our garden, so I came up with this wonderful medium heat level sauce (adjustable) that went great as an accompiment with our broiled cod fish fillets. Use it for any recipe calling for Thai chili sauce. Also great as a warm drizzle over a light salad (or how about over ice cream?). This is also a great canning or OAMC recipe! Great for gift giving/gift baskets. Recipe doubles, triples, etc. quite easily, just needing longer time to reduce down.

    Recipe #482075

    Garlic heaven!!! This aioli recipe is GREAT all by itself, but add it to the bourride and you are in for a treat!! Again, this recipe is used in my Sonoma Bourride recipe (#184789). If you have time to make aioli by hand, do so - it will have a more voluptuous velvety texture than when make in a food processor. If you don't have time, go ahead and use an appliance; the results will be very good and very few people will notice the difference.

    Recipe #184748

    Have been looking for a recipe for Sourdough Sauce for Years ! Finally found one posted 5 years ago ! Don't you LOVE the internet ! They called it Cranberry Ketchup and said they got the original recipe from "The Good Stuff Cookbook", but had changed a few things. Serve this sauce with pork or turkey or salmon.

    Recipe #509463

    I haven't made this, but the ingredients sound fantastic. Serve with warm, crusty bread. Prep time does not include salting time of 30 minutes.

    Recipe #504260

    This is something my Aunt Michel used to always make. Very good on veggies and baked potatoes!

    Recipe #388503

    When I planted my avocado trees I went on a search for new recipes. This is one of them.

    Recipe #452692

    Chef Rob Pronk at Hopkins Hotel in Belize as printed in the cookbook 'Flavors of Belize'. Please use a good quality aged balsamic. I tested this sauce over steamed summer vegetables: zucchini, cauliflower and broccoli; leftover brown rice. Unusual yet delicious combination of flavors. Recipe introduction in the cookbook recommends the sauce over beef tenderloin or fish.

    Recipe #504468

    From "The Adobo Road Cookbook" by Marvin Gapultos. I was looking for an accompaniment to sweet potato fries for a Filipino dinner and this fit the bill.

    Recipe #506250

    Bechamel is one of the five mother sauces. This means it is a base for many things. If used plain, frequently onion and nutmeg are added. Keep this recipe and you don't need a bunch of recipes for variations like Au Gratin. Make it your own.

    Recipe #472781

    I had some turkey and I wanted to use BBQ sauce and had none. Why I will do this in the future is the chili sauce component lasts forever in the fridge and longer when using standard canning I will always have some on the shelf. I also like that I can adjust the flavor to my desires that day.

    Recipe #457105

    22 Reviews |  By Noo

    These onions are great with burgers (try it with my recipe #309195).They can be cooked ahead, cooled and kept in the fridge. When you need them, simmer them gently. When they are hot, add a splash of beer to perk up the flavour.

    Recipe #309199

    Great dipping sauce or on top of noodles. Don't always have to cook this, however I think a little heat enhances the flavors.

    Recipe #451755

    From Israeli Kitchen, sounds good on veggies.

    Recipe #488282

    Adapted from The World Tasters

    Recipe #506587

    This is a wonderful twist on pesto. Sometimes the basil version gets old and you want to impress everyone at the dinner table or potluck with a tasty new version.

    Recipe #122804

    From Cook's Illustrated Online.

    Recipe #344443

    this is soooo good! put it on anything! popcorn, apples, bananas or ice cream!

    Recipe #466186

    Served with Fiji’s curries. From Sam Choy's Polynesian Kitchen

    Recipe #480467

    Found online; postng for ZWT 7-Pacific Islands (Fiji). Recipe states: Here is the classic chutney that is served with Fiji’s curries. It can also be a side dish for various rice recipes. It will last in the refrigerator for a couple of weeks.

    Recipe #455835

    I found this as part of a satay recipe. It would be good over fish, veggies and for many other uses.

    Recipe #452198

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