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    You are in: Home / Cookbooks / Sauces - Savoury
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    111 recipes in

    Sauces - Savoury

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    7 Reviews |  By Evie*

    Yummy dressing with a green salad

    Recipe #9115

    This is the best pasta sauce you will ever have. I guarantee it. It is not to sweet, not to spicy, not to acidic. It's just darn good!

    Recipe #90414

    I just love this sauce. You can add more or take away as you wish. I love prepared horseradish, so I have a tendency to add more. I eat this as a low fat snack with crackers or even celery. Just Love It.

    Recipe #223205

    7 Reviews |  By I'mPat

    This is based on a recipe from the local Sunday paper with a bit of adaption on our part. I've allowed a little extra time on the preparation if cracking your own peppers (I use a grinder on pulse for a rough cracked pepper).

    Recipe #218802

    12 Reviews |  By Evie*

    Lovely served with lamb

    Recipe #17204

    This came from Taste of Home's Quick Cooking and is much better than anything I've created on my own. The sauce is thick and gooy and goes well with so many things.

    Recipe #76003

    A smooth mustardy tasting sauce, so easy to make, wonderful on either pork or chicken--makes a good meal better.

    Recipe #209857

    5 Reviews |  By Jen T

    This is the recipe used in our local country pub and given to me by the chef. You can also brown some chopped bacon (a smoked bacon is nice) with the mushrooms and follow the recipe to make a very easy entrée served on crisp buttered toast or add some chopped cooked chicken to the sauce (we like it with bacon & chicken) and serve stirred through some hot cooked pasta spirals for a quick meal. It is a very versatile recipe but we like it best served over a nice juicey grilled steak. :) Note: I use a good heaped teaspoon of crushed garlic from a jar in place of the 1 clove garlic because we like garlic and also I season well with freshly ground black pepper & a little salt if needed.

    Recipe #188938

    Only 3 ingredients: Current jelly, mint jelly and chili sauce. Serve over 6-8 salt and peppered grilled chops. From "Bach's Lunch-Picnic and Patio Classics" which was published by the Junior Committee to benefit the Cleveland Orchestra.

    Recipe #204145

    Cut out of a magazine. Says this recipe won an award (Our California winner)and it is especially good on loin pork chops. Can be used with lamb or chicken too.

    Recipe #207357

    1 Reviews |  By Ninna

    This goes well with veal, chicken or pasta.

    Recipe #175108

    This is wonderful over grilled steaks.

    Recipe #66989

    Very much like the honey mustard dipping sauce served with Alice Springs Chicken at the Outback Steakhouse. Great as a dipping sauce for chicken fingers, too!

    Recipe #58125

    This sauce is great for marinating chunks of chicken or beef or veggies. Thread on a stick and bbq. Or use as a dipping sauce for the same.

    Recipe #121908

    4 Reviews |  By Sarah!

    A nice quick sauce, great on Barbequed steaks. From the Weight Watchers cookbook Pantry Pull-togethers.

    Recipe #182465

    Fresh tradtional Alfredo Sauce. I know that everyone and their dog has an Alfredo Sauce. I got this recipe from a little Italian lady that took me under her wing to teach me how to cook good Italian food. She learned how to cook from the old country and cooked professionally in Victoria, BC until she retired. Enjoy!

    Recipe #195261

    I like alot of sauce, so I usually double this recipe.

    Recipe #195229

    2 Reviews |  By samcp4

    I have found that this white sauce is just as good as a sauce made with a roux, but much quicker and easier. Add cheese or stock cubes depending on the recipe. Adding a spoon of honey makes for a lovely sweet sauce.

    Recipe #161850

    1 Reviews |  By Abi Fae

    I had a squash I hadn't gotten around to using yet and decided to serve it with a cream sauce and chicken. I mashed the squash with butter and it was very pretty with the sauce on top! I mixed half and half and whole milk for my sauce, because I wanted it very thick.

    Recipe #190825

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