This sweet and sour sauce is glossy, tangy, and perfectly balanced with pineapple juice, vinegar, ketchup, and soy sauce. If you want an easy homemade sauce that tastes better than takeout and comes together in minutes, this is a great one to keep in your back pocket.

What is Sweet and Sour Sauce?

Sweet and sour sauce (or just sweet sour sauce or Chinese red sauce) is a condiment that is typically associated with Asian cuisine but is actually used in many global cuisines. It refers to any sauce that combines sweet flavors with a puckery acidic balance.

Is duck sauce the same thing as sweet and sour sauce? No, duck sauce is very sweet but with no “sour.” It is typically made with many fruit purees and juices including apricots, plums, peaches or pineapples.

Gather This

You are going to love that a lot of these sweet and sour sauce ingredients you might already have on hand in your kitchen. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Ketchup– The base for the sauce and also what will give it color without having to use food coloring.

Variations

There are lots of ways to add variety to this homemade Chinese sauce. You can easily customize it to make your own tasty sauce.

• Orange – Use orange juice instead of pineapple.
• Ginger – Add fresh ginger for additional flavor.
• Heat – Throw in some red pepper flakes for a little heat.
• Maple syrup – Substitute maple syrup for some of the sugar.
• Seasonings – Use onion powder or garlic powder to punch up the flavor.
• Soy sauce – Throw a dash of light soy sauce in for a bit saltiness.

If you’re looking for another good homemade sauce that’s Asian-inspired and perfect for dipping or marinating, try Teriyaki sauce or this Sweet Thai Chili sauce.

How to Make Sweet and Sour Sauce (Step-by-Step)

Making this dipping sauce is literally as easy as one, two three!

1. Whisk ingredients. Whisk together all of the ingredients except the cornstarch, the mixture will not completely blend until fully heated.
2. Heat thoroughly. Continue to heat until small bubbles form, but be mindful to keep the heat at medium. This mixture is heavy with sugar and has the tendency to boil over easily. The sugar can also scald easily, so whisk frequently.
3. Combine with cornstarch. In a small bowl, whisk together the cornstarch with 2 tablespoons of water, and then combine with the sauce and remove from the heat.

One thing to make sure you do when you’re making this recipe is to avoid adding cornstarch on its own. Instead, you’ll want to make a cornstarch slurry. Add a little cold water to the cornstarch and mix until you get the perfect consistency before combining it with the other ingredients.

Perfect Pairings

This versatile sauce is used mostly as a dipping sauce in the States, but it can also be used as a marinade or as the star sauce on sweet and sour chicken or sweet and sour shrimp.

While you can obviously use this as an accompaniment to Chinese cuisine like a homemade stir fry, I like it with lots of other foods as well. It may even make some picky eaters more excited about meal time.

Next time you make chicken nuggets or pork chops try whipping up this easy recipe and serve a little bit on the side with your meal. Or you can slather your sweet and sour sauce on while you’re cooking a great recipe like sweet and sour chicken or even on veggies like bell peppers.

More Homemade Sauces

There’s no meal that a good homemade sauce can’t elevate. Here are some of our favorites.

Teriyaki Sauce Recipe

4.80 from 5 votes

Jack Daniels BBQ Sauce Recipe

5 from 5 votes

Crab Cake Sauce Recipe

4.89 from 17 votes

Bang Bang Sauce

5 from 5 votes

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Homemade Sweet and Sour Sauce Recipe

Sweet and Sour Sauce is an amazing dipping sauce. This EASY recipe will make you think it came from your local Chinese takeout!

Course Sauce

Cuisine Chinese

Keyword sweet and sour sauce

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 10

Calories 105kcal

Ingredients

• 1 cup sugar
• 1 cup pineapple juice
• 1/3 cup white vinegar
• 1/4 cup ketchup
• 2 tablespoons soy sauce
• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions

• In a small saucepan, whisk together the 1 cup sugar, 1 cup pineapple juice, 1/3 cup white vinegar, 1/4 cup ketchup and 2 tablespoons soy sauce over medium heat.
• Continue to heat until small bubbles form, whisking continually and until sugar dissolves and the ingredients have fully combined.
• In a small bowl, whisk together the 2 tablespoons cornstarch with 2 tablespoons water, when blended, whisk into the sweet and sour sauce and then remove from heat.
• Serve hot or allow to cool fully before storing.
• If you tried this recipe, come back and let us know how it was in the comments or ratings!

Video

Notes

Storage: Store homemade sweet and sour sauce in an airtight container in the refrigerator for up to 1 week. As it chills, it may thicken slightly, so stir it well before using again.

Freezing: Sweet and sour sauce can be frozen in a freezer-safe container for up to 2 months. Thaw it in the refrigerator overnight and whisk well after reheating.

Nutrition

Calories: 105kcal | Carbohydrates: 26g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 257mg | Potassium: 56mg | Fiber: 0.1g | Sugar: 24g | Vitamin A: 32IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 0.2mg

The post Homemade Sweet and Sour Sauce Recipe appeared first on My Sauce Recipes.

Worcestershire sauce is the secret ingredient that adds depth, tang and umami to everything from burgers to Bloody Marys. This easy homemade Worcestershire sauce recipe comes together in just 10 minutes and tastes even better than store-bought.

What is Worcestershire Sauce?

Worcestershire sauce is a widely used condiment with a distinctive and complex flavor profile. This thin sauce is known for its ability to add depth, umami richness, and a savory kick to a variety of dishes. Its origins trace back to Worcester, England, where it was first created.

Although the exact recipe is a closely guarded secret, Worcestershire sauce typically contains ingredients such as anchovies, vinegar (often malt vinegar), molasses, tamarind, garlic, onions, salt, sugar, and a blend of spices and seasonings. These components are carefully fermented, aged, and then strained to create the flavorful sauce used in many global cuisines.

The sauce’s popularity stems from its ability to balance sweet, sour, savory, and spicy elements, making it a versatile ingredient. This popular sauce adds a distinctive and robust flavor that elevates the overall taste of many dishes.

Use it as a marinade, a seasoning in sauces, or a flavor enhancer in cocktails and soups.

What You’ll Need

You only need a handful of pantry ingredients to make this homemade Worcestershire sauce. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Tamarind paste or liquid aminos– These are both naturally gluten-free, and tamarind is used in the original, but soy sauce can be used.

Ways to Use It

One of the funniest memes I’ve ever seen was a picture of a Worcestershire bottle and someone saying they only buy one every decade. Well, foodie friends, I use mine a lot and probably buy a bottle once per month!

1. Marinades: Combine Worcestershire sauce with other ingredients like olive oil, garlic, herbs, and spices to create flavorful marinades for meats, chicken, seafood, or tofu. It is also acidic, so it digs deep into fibers and helps to tenderize.
2. Steak Sauce: Drizzle Worcestershire sauce over cooked steaks or mix it with melted butter for a classic steak sauce. Or even top it was a Red Wine Mushroom Sauce that is amped with Worcestershire.
3. Bloody Mary: Add a dash or two to your Bloody Marys for an extra layer of umami flavor and richness.
4. Caesar Salad Dressing: Incorporate Worcestershire sauce into your Caesar salad dressing recipe to enhance the depth of flavor. Some even use it instead of anchovies.
5. Barbecue Sauce: Use it as an ingredient in homemade barbecue sauces to give them a tangy and savory kick.
6. Soups and Stews: Add a few dashes to soups and stews, such as beef stew or chili recipes, for a deeper, richer flavor in a flash.
7. Burgers: Mix Worcestershire sauce into your ground meat when making burgers for added juiciness and flavor.
8. Glazes: Create glazes for baked or grilled meats, such as ham or chicken, by combining Worcestershire sauce with other ingredients like honey, brown sugar, or Dijon mustard.
9. Seafood: Use Worcestershire sauce as a dipping sauce for seafood, such as oysters or shrimp cocktail.
10. Beef Jerky: Include Worcestershire sauce in your homemade beef jerky marinade for a unique flavor profile.

How to Make Worcestershire Sauce (Step-by-Step)

Once you make your own, you’ll never go back to buying it in the grocery store!

1. Combine ingredients. Combine the vinegar, water, tamarind (or liquid aminos), brown sugar, ground mustard, onion powder, garlic powder, salt and hot sauce in a small saucepan. Bring to a low simmer.
2. Simmer on low and whisk for 5 minutes.
3. Cool and use immediately or store.

Recipes that Use Worcestershire Sauce

There are many recipes that use Worcestershire sauce across our sites; here are a few, but click the link above for a full list. 

We love to use Worcestershire sauce to boost the flavor in crab cake egg rolls, Skyline chili, and sloppy Joe sliders. It’s also a great addition to homemade turkey injection seasoning, skirt steak marinade, meatloaf glaze and remoulade sauce. 

Your Questions, Answered

Other Savory Sauces

There’s no meal that a good sauce can’t upgrade! Here are a few of our favorite savory sauces that we know you’ll love.

Ranchero Sauce

5 from 10 votes

Homemade Tzatziki Sauce Recipe

5 from 9 votes

Beer BBQ Sauce

4.80 from 5 votes

Brown Butter Sage Sauce

5 from 5 votes

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Homemade Worcestershire Sauce Recipe

Make your own homemade Worcestershire Sauce with simple ingredients so that you can have the popular sauce handy all the time!

Course Sauce

Cuisine American

Keyword DIY Worcestershire sauce, easy Worcestershire sauce, homemade worcestershire sauce, quick Worcestershire sauce, Worcestershire sauce recipe, Worcestershire sauce substitute

Cook Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12

Calories 8kcal

Ingredients

• 1/2 cup white vinegar
• 1/4 cup water
• 3 tablespoons tamarind or liquid aminos
• 1 tablespoon dark brown sugar
• 1 teaspoon ground mustard
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon coarse kosher salt
• 1-3 dabs hot sauce

Instructions

• Combine the 1/2 cup white vinegar, 1/4 cup water, 3 tablespoons tamarind or liquid aminos, 1 tablespoon dark brown sugar, 1 teaspoon ground mustard, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon coarse kosher salt and 1-3 dabs hot sauce in a small saucepan. Bring to a low simmer.
• Simmer on low and whisk for 5 minutes.
• Cool and use or immediately.
• If you’ve tried this recipe, come back and let us know how you liked it in the comments or star ratings.

Video

Notes

Storage: While the jury is out on whether it’s necessary to refrigerate Worcestershire sauce, it will most definitely last far longer in the fridge in an airtight container or mason jar — up to a couple of years. 

Freezing: You can freeze Worcestershire sauce, but since it keeps well in the refrigerator, there’s little need to do so.

Nutrition

Calories: 8kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.04g | Sodium: 100mg | Potassium: 8mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 0.2IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.05mg

The post Homemade Worcestershire Sauce appeared first on My Sauce Recipes.

All the coziness of leeks, none of the fuss in this Creamy Leek Sauce. We’ll coax sweetness, add gentle acidity, and build a sauce that hugs whatever it touches whether that be pasta, chicken, pork, salmon or veggies.

Why You’ll Love This Creamy Sauce

With a unique flavor and silky texture, this creamy leek sauce is going to be one of your new favorites. Here’s why.

• 15 minutes, one pan – Can you really beat a homemade sauce that’s ready in only 15 minutes with only one pan to wash?
• Balanced flavor – With acidity from the lemon and the richness from fresh Parmesan, this sauce is flavorful without being heavy.
• Endless uses – This sauce is nothing if not versatile. Use it on any number of proteins, pasta, roasted veggies or grains.

Recipe Essentials

A lot of the ingredients needed to make this sauce you might already have on hand. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Leeks – You want to use the whites and light green parts only. Make sure to properly clean them. Check the section below for detailed instructions.

How to Clean & Prep Leeks

What looks like a giant scallion is also part of the onion family, but leeks offer a unique and subtle flavor that can be described as a sweet onion-y flavor. Unique in flavor, but also in prep, leeks require the extra step of washing because grit often gets stuck in the layers.

1. Trim– Cut off the root end, called the beard, and the long, softer, dark green ends, leaving just the white and long green parts. The darker green ends can be used for seasoning stock, soup or making into a pesto or salad dressing.
2. Cut– Chop the leeks according to your recipe. This is typically sliced into rings, sliced further into half-moons or julienned.
3. Fan– Fan the layers apart, which will reveal the grit between, and place into a bowl.
4. Soak or Rinse– If you are soaking, cover the leeks with cold water and swish around to release the dirt. Lift the leeks out with your hands or a spider spoon, don’t just tip and pour, the dirt will have settled to the bottom and stay on the leeks. If rinsing, place into a colander and rinse, moving around with your hands to access all of the grit.

1. Dry– Use a salad spinner or place the leeks on a paper towel lined plate and pat dry.

How to Serve

Sometimes referred to as creamed leeks, this can also be served as a side dish, using a slotted spoon, much like creamed spinach, but I prefer it as a silky sauce instead.

Serve the sauce over seared chicken cutlets, pork chops, salmon, shrimp, scallops, ravioli/gnocchi, roasted asparagus, green beans or smashed potatoes.

More Homemade Sauces

If you know me, you know how much I love a good sauce. From pasta sauces to dipping sauces, here are some of my favorites.

Beurre Blanc Sauce

5 from 5 votes

Brown Butter Sage Sauce

5 from 5 votes

Creamy Peppercorn Sauce (No Brandy)

5 from 7 votes

French Choron Sauce

5 from 5 votes

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Creamy Leek Sauce Recipe

Silky, onion-sweet creamy leek sauce in 15 minutes. Perfect for chicken, salmon, pork, pasta or veggies. The perfect addition making restaurant fancy, but weeknight easy.

Course Sauce

Cuisine American

Keyword creamed leeks, creamy leek sauce, leek cream sauce, leek sauce for chicken, leek sauce for pasta

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2 cups

Calories 532kcal

Equipment

• Salad spinner
• Colander

Ingredients

• 1/4 cup unsalted butter
• 2 leeks white and light greens only, sliced and cleaned
• 2-3 cloves fresh garlic minced
• 2 tablespoons flour
• 1 cup half & half
• 1/4 cup low sodium vegetable broth
• 1 fresh lemon juiced and zested
• 1/3 cup parmesan cheese finely grated
• 1/2 teaspoon coarse sea salt
• 1/4 teaspoon ground black pepper

Instructions

• In a medium saucepan over low-medium heat, melt the 1/4 cup unsalted butter.
• Add the cleaned and sliced 2 leeks, stirring to coat and then cooking down for 4-5 minutes. Leek should cook down, but not be browned. Add the minced 2-3 cloves fresh garlic, cooking for an additional minute.
• Stir in the 2 tablespoons flour, creating a roux paste.
• Whisk in the 1 cup half & half and 1/4 cup low sodium vegetable broth, reduce heat to low.
• Remove from the heat and whisk in the zested and juiced 1 fresh lemon, finely grated 1/3 cup parmesan cheese, 1/2 teaspoon coarse sea salt and 1/4 teaspoon ground black pepper. Mixture should coat the back of a spoon when the cheese has melted.
• Serve hot over chicken, pork, seafood, pasta or veggies.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Storage: Store any leftover creamy leek sauce in an airtight container in the refrigerator. It should last for up to three days.

Freezing: Unfortunately I do not recommend freezing cream based sauces. They tend to separate. 

Nutrition

Calories: 532kcal | Carbohydrates: 31g | Protein: 13g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 945mg | Potassium: 440mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2765IU | Vitamin C: 41mg | Calcium: 408mg | Iron: 3mg

The post Creamy Leek Sauce appeared first on My Sauce Recipes.

Meet your new go-to pork tenderloin marinade for juicy, restaurant-quality results with weeknight-easy prep. This herb-garlic, sweet-savory blend tenderizes the pork and delivers big flavor on the grill, in the oven, or the air fryer.

Why it Works

Bursting with flavor and made with simple ingredients, this pork tenderloin marinade is going to be your new go to.

• No time, no problem – The great thing about pork tenderloin is you can marinate it for as little or as long as you want (within reason.) Marinate for as little as 30 minutes or up to overnight.
• Balanced flavor – We’ve got the acidity from the Dijon mustard and Worcestershire sauce as well as the sweet element from brown sugar, plus the aromatics from the herbs. They all work together to bring the best flavor to your pork tenderloin.
• Multiple cooking methods – Cook your pork tenderloin on the grill, roast it in the oven and put it in the air fryer; I’ll give you instructions for each to make the juiciest pork.

What You’ll Need

Aside from maybe the fresh herbs, you might already have these pork tenderloin ingredients on hand. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Olive oil – I like to use a good quality olive oil when making marinades. It helps to keep the meat tender while also acting as a flavor carrier for the herbs.

Sides that Shine

After the pork tenderloin is cooked and ready to enjoy, you’ll need the perfect dinner accompaniments of course. I personally like to serve mine with some sort of starch. Garlic mashed potatoes, herbed rice or risotto would all be excellent choices.

And what’s a well rounded meal without a vegetable? Oven roasted carrots, fresh broccoli or even a simple side salad all pair perfectly with this pork tenderloin marinade.

Variations

You can change up this maple dijon pork marinade recipe however you see fit. Here are a few flavor options.

• Herb-Garlic Lemon – For more of a Mediterranean flavor, try swapping the Dijon mustard and Worcestershire for fresh lemon juice.
• Soy-Ginger Sesame – To make an Asian-inspired pork tenderloin, add grated ginger in place of the herbs and soy sauce in place of the Dijon and Worcestershire. Opt for sesame oil instead of olive oil.
• Chipotle-Lime – You can add smoky heat by adding some ground cumin in place of the herbs. Try swapping the mustard and Worcestershire for fresh lime juice.

How to Cook Pork Tenderloin

After using and discarding your pork tenderloin marinade, there are several options when it comes to cooking.

• Grilled pork tenderloin – Preheat grill to medium-high heat. Place tenderloin on grill and rotate every 2-3 minutes until internal temperature reaches 145°F.
• Baked pork tenderloin – Roast in a 375°F oven for about 25 minutes or until the internal temperature reaches 145°F.
• Pork tenderloin in the air fryer – Preheat air fryer to 400°F and cook for 18-20 minutes until the internal temperature reaches 145°F.

Frequently Asked Questions

More Sauces for Pork

Whether a marinade or for dipping, these sauces are sure to be winners!

Beer BBQ Sauce

4.80 from 5 votes

Brown Butter Sage Sauce

5 from 5 votes

Honey Garlic Sauce

4.85 from 19 votes

Hot Dog Sauce Recipe

5 from 5 votes

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Pork Tenderloin Marinade Recipe

This Pork Tenderloin Marinade makes for an ultra-juicy pork. Mix in 5 mins, use 30-minute quick or overnight method. Grill, roast, or air-fry!

Course Sauce

Cuisine American

Keyword marinade for pork, pork marinade, pork tenderloin marinade

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Marinating Time 1 day day

Total Time 1 day day 40 minutes minutes

Servings 4

Calories 544kcal

Equipment

• food processor

Ingredients

• 2-3 cloves fresh garlic , roughly chopped
• 2 tablespoons red onion , roughly chopped
• 1 tablespoon fresh rosemary
• 1 tablespoon fresh thyme
• 1 tablespoon fresh flat parsley
• 1/2 cup water
• 1/2 cup olive oil
• 1/3 cup dark brown sugar
• 1/3 cup Worcestershire sauce
• 2 tablespoons Dijon mustard
• 1 teaspoon coarse sea salt
• 1 teaspoon ground black pepper
• 1.5 pound pork tenderloin

Instructions

• In a large food processor, combine the roughly chopped 2-3 cloves fresh garlic, 2 tablespoons red onion, 1 tablespoon fresh rosemary, 1 tablespoon fresh thyme, 1 tablespoon fresh flat parsley, 1/2 cup water, 1/2 cup olive oil, 1/3 cup dark brown sugar, 1/3 cup Worcestershire sauce, 2 tablespoons Dijon mustard, 1 teaspoon coarse sea salt and 1 teaspoon ground black pepper. Give it a few pulses until it emulsifies.
• Reserve 1/4-1/2 cup of the marinade for drizzling after cooking the pork.
• Combine the remaining marinade in a container large enough for a 1.5 pound pork tenderloin or a large airtight plastic bag. Massage into the meat and chill for at least 6 hours, but up to 24 hours.
• Remove the pork, discard the marinade. Preheat the oven to 375°F and prep a rimmed baking sheet with aluminum foil or parchment for easy cleanup.
• Bake for 25 minutes or until they register at 165°F using a digital thermometer. Remove from the oven and allow to rest for 5 minutes before slicing into 1 inch pieces.
• Heat the reserved marinade in a small saucepan and spoon over cut pieces of meat.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Storage: Discard pork tenderloin marinade after use. Keep cooked pork tenderloin in the fridge for up to 3 days. Reheat them gently in the oven or on the stovetop to keep them tender. 

Freezing: Freeze pork tenderloin for up to 3 months. Thaw in the fridge overnight and warm up in the oven. 

Nutrition

Calories: 544kcal | Carbohydrates: 25g | Protein: 36g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 1059mg | Potassium: 931mg | Fiber: 1g | Sugar: 21g | Vitamin A: 212IU | Vitamin C: 8mg | Calcium: 73mg | Iron: 4mg

The post Pork Tenderloin Marinade appeared first on My Sauce Recipes.

Creamy Country Gravy, sometimes called sawmill gravy, sausage gravy or white gravy, it is classic southern recipe. Freshly baked homemade buttermilk biscuits smothered in thick, decadent gravy dotted with large pieces of sausage.

What is Country Gravy?

Sausage gravy is a popular American comfort food typically served over biscuits. It is a creamy and savory sauce made from pan-fried pork sausage, flour, milk, and seasonings.

If the recipe is so easy, what makes them all so different? Or sausage gravy so challenging to make?

There are a couple of answers and the most basic is the type and quality of sausage you use. This is pure preference. Sweet, spicy, smoky, whatever you please! The rendered fat from your sausage will serve as the base for a roux (and the flavor).

Roux for Gravy

Roux, traditionally made with butter, is nothing but a mix of flour and rendered fat. If you purchase pre-cooked sausage, you can use reserved bacon fat, but also butter.

The roux will deepen in flavor depending on how long you allow it to brown. A “white roux” is basically just mixed butter and flour. A “blonde roux” is cooked slightly longer resulting in a blonder hue.

And lastly, the mother of all roux with maximum amount of flavor is the brown roux, which smells nutty and is packed with flavor. This one is usually reserved for bold, heady dishes like gumbo.

The best sausage gravy recipe uses a white-blond roux.

What You Need

The country gravy ingredient list is short, which is why it is so important to select good-quality simple ingredients. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Bulk sausage– This can be any type of ground pork or even raw sausage patties. If you can only find links, or you like the flavor of a particular link, simply cut up the casing and take the ground meat out. Even sweet Italian sausage or spicy Italian sausage can be used, as can ground turkey or turkey “sausage” links.
• Flour– All-purpose flour works best. Presumably, alternative flours can be used, but we have not tested them. Please come back and let us know if you’ve tried them.
• Whole Milk- This isn’t a dish that you want to make “light”, so go for the whole milk. You can use skim or reduced fat, but you’ll also lose a bit of flavor. If you are really craving a stick-to-your ribs dish, you can even use heavy cream or half and half.
• Seasoned salt and freshly ground pepper- Use a homemade seasoned salt or store-bought, but always freshly ground black pepper.

Let’s Make It

Making country gravy is pretty easy and can be done ahead of time.

1. Cook Sausage. In a large frying pan or large skillet, cook the ground sausage over medium-high heat, breaking apart into crumbles as it cooks. Try to get a nice brown on the meat, this isn’t “burned”, it is flavor.
2. Remove Sausage. When the pork is cooked, remove the meat using a slotted spoon and leaving the grease in the pan, this is the base fat for the roux. Place the sausage on a paper towel lined plate.
3. Make Roux. Reduce the heat to low and stir the flour into the fat mixture to make a paste. Continue to cook until it turns a light brown. If there isn’t much fat, add 1-2 tablespoons of unsalted butter and allow to melt.
4. Create Cream Sauce. Start by pouring in a small amount of milk, whisking or stirring well using the back of a spoon to break apart the flour clumps. Add the remaining milk in 3 stages, whisking after each to prevent lumps.
5. Add Cooked Sausage. Add the reserved sausage back to the pan, tossing to combine. Gravy should be thick and coat the back of a spoon.
6. Season to Taste. Taste the gravy to determine how much seasoned salt is necessary and then add slowly, tasting along to way to determine the correct amount. Follow the same guidelines with the black pepper. Bulk sausage, especially seasoning, will have varying amounts of salt and some batches might not need any at all!
7. Serve. Spoon the creamy gravy over a dish of your choice. Or eat with a spoon. I won’t judge. 

Tips for Making Perfect Gravy

A homemade white country gravy can be pretty simple to make. But here are a few tips to help you along the way.

1. Good sausage. Pick flavorful sausage.
2. Darker roux. Don’t be afraid to make a dark blond roux, it adds flavor.
3. No lumps. Add a small amount of milk and whisk, whisk, whisk until there are no more lumps. Then add the remaining liquid.
4. Herbs and spices. Customize your gravy with fresh herbs and spices.

What to Serve with Country Gravy

Sausage gravy is traditionally served as a delicious and hearty breakfast or brunch dish. The most classic and popular way to serve southern sausage gravy is over freshly baked biscuits, creating the famous Southern dish known as “biscuits and gravy.” Here’s how you can serve sausage gravy:

Biscuits and Gravy:

1. Prepare homemade biscuits, store-bought biscuits or even drop biscuits or butter swim biscuits. Split the biscuits in half horizontally.
2. Ladle the warm sausage gravy generously over the biscuits, allowing it to soak into the layers.

Other Serving Ideas:

Besides biscuits and gravy, there are various other ways to serve country gravy:

1. Over Toast: Pour the warm sausage gravy over toasted bread slices or Texas toast or even as the sauce for creamed chipped beef for a simple and satisfying breakfast.
2. With Eggs: Serve sausage gravy over a sunny-side-up or over-easy fried egg for a hearty breakfast.
3. With Potatoes: Try serving the sausage gravy over roasted or mashed potatoes for a delicious twist, and of course crispy home fries or hash browns too. Or make smothered French fries or tater tots.
4. In Casseroles: Incorporate the sausage gravy into breakfast casseroles or quiches for a savory addition.
5. As a Dip: Serve sausage gravy as a dip for breakfast sausages or as a topping for breakfast sandwiches.
6. As a Sauce: Not just for biscuits, ladle this over chicken fried bacon, fried chicken, chicken fried steak or even beef wellington. We like to put ours on pork chops too.
7. Poutine Appetizer– These canadian cheese fries generally use a brown gravy, but makes them special with this country gravy!

Remember that sausage gravy is rich and filling, so you might want to pair it with lighter sides like fresh fruit or a side salad to balance the meal.

Make-Ahead, Storage & Freezing

Reheating, storing, and freezing sausage gravy requires proper handling to maintain its taste and safety. Here are some guidelines:

Can I make country gravy the night before?

You sure can! To reheat sausage gravy, you can use a stovetop or a microwave. Follow these steps:

1. Stovetop: Place the refrigerated sausage gravy in a saucepan over low to medium heat. Stir occasionally to prevent scorching or sticking. Heat until the gravy is warmed through and reaches the desired temperature. It might require additional milk or needed to be reseasoned with additional salt.
2. Microwave: Transfer the desired amount of refrigerated sausage gravy into a microwave-safe container. Heat on medium power in short intervals (1-2 minutes), stirring in between, until the gravy is thoroughly heated.

How to Store Country Gravy

Allow the leftover gravy to cool to room temperature before transferring it into an airtight container. Store it in the refrigerator for up to 3 to 4 days. Reheat when ready to eat again.

Can I Freeze Country Gravy?

If you want to store the flavorful country gravy for a longer period, you can freeze it. Allow the gravy to cool completely and transfer it into a freezer-safe container or heavy-duty freezer bags. Leave some headspace to allow for expansion during freezing. Label the container with the date. Frozen sausage gravy can last for about 2 to 3 months in the freezer.

1. Thawing: Transfer the frozen gravy from the freezer to the refrigerator and allow it to thaw overnight. Thawing in the refrigerator helps maintain the gravy’s texture and taste.
2. Reheating from Frozen: If you need to reheat the frozen gravy directly, you can do so on the stovetop over low heat or in the microwave using low power, stirring frequently to ensure even heating.

Frequently Asked Questions

More Creamy Sauces

There’s no meal that a good homemade sauce can’t elevate. Here are some of our favorites.

Homemade Coleslaw Dressing

5 from 10 votes

Creamy Pesto Sauce Recipe

5 from 8 votes

Avocado Crema

5 from 5 votes

Bearnaise Sauce

5 from 5 votes

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Country Gravy

Country Gravy, a simple recipe made from pork sausage, cream and a few other ingredients. A Southern staple for biscuits and fried chicken!

Course Breakfast

Cuisine American

Keyword country gravy, sausage gravy

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 322kcal

Equipment

• Large skillet
• Slotted Spoon

Ingredients

• 1 pound breakfast sausage
• 1/4 cup flour
• 3 cups milk divided
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon freshly ground black pepper
• unsalted butter if needed

Instructions

• In a large frying pan or skillet, cook the ground 1 pound breakfast sausage over medium heat, breaking apart into crumbles as it cooks. Try to get a nice brown on the meat.
• When cooked, approximately 6-7 minutes, remove the meat using a slotted spoon and leaving the grease in the pan. Remove it to a paper towel lined plate.
• Reduce the heat to low and stir in the 1/4 cup flour to make a paste. If there isn't much fat, add 1-2 tablespoons of unsalted butter. Continue to stir until it makes a paste and turns a light brown.
• Pour in 1/4 cup of the milk, whisking or stirring well using the back of a spoon to break apart the flour clumps. Add the remaining milk in 3 stages, whisking after each to prevent lumps.
• Add the reserved sausage back to the pan, tossing to combine. Taste the gravy to determine how much seasoned salt is necessary and then add slowly, tasting along to way to determine the correct amount. Follow the same guidelines with the black pepper.
• Spoon the sausage gravy over a dish of your choice.
• If you tried this recipe, swing back through and let us know how you liked it and if you made any variations!

Notes

Add rosemary, thyme, sage or smoked paprika for simple variation.

Nutrition

Calories: 322kcal | Carbohydrates: 10g | Protein: 16g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 624mg | Potassium: 377mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 255IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 1mg

The post Homemade Country Gravy appeared first on My Sauce Recipes.

Yes, autumn is all about apples and the passion for pumpkin spice, but what about the almighty cranberry who seems to be the red-headed step-fruit of chilly weather eats? This Cranberry Orange Sauce will be one of your favorite concoctions for Thanksgiving.

What is Orange Cranberry Sauce?

This sauce combines the bright flavor of tart cranberries with the sweetness of navel oranges to create a citrusy yet slightly sweet sauce. It pairs just as well with Thanksgiving dinner or Christmas dinner as it does with weeknight meals. 

The secret to this sauce is twofold — first, using orange juice instead of water as the base infuses more flavor and fruitiness. Second, incorporating zest makes the orange just as much a star of the show as the cranberries, rather than its flavors showing up as only a supporting actor in the sauce.

Fresh cranberry sauce also brings texture to the table. Rather than being a silky smooth sauce, it retains some of the natural characteristics of the cranberries in the best way.

Fresh vs Frozen Cranberries

Cranberries are a pretty hearty fruit — when they’re refrigerated, they can last up to four weeks before spoiling. Frozen cranberries are good for up to a year. 

Of course, frozen fruits tend to retain their nutritional value better than fresh produce. If your grocer stocks frozen cranberries on the regular, it’s not a bad idea to store some in your freezer.

At the same time, since cranberries are not an overly in-demand fruit year-round, it can be good to stock up on fresh juicy cranberries as soon as they hit the shelves and keep them in your freezer. 

There’s very little difference in the end result of your sauce if you use one or the other. The cooking time may vary slightly, but the flavor will likely be the same.

Ingredients

With just a short list of simple ingredients, this sauce comes together in no time.

• Cranberries – You can use fresh or frozen cranberries but note that the fresh cranberries will take less time to pop open.
• Sugar – Typical white table sugar works best because the small granules dissolve quickly in the boiling process.
• Navel orange – You’ll need to both juice the orange and zest the orange peel. The fresh orange juice is perfect for mixing with the cranberries as they cook down while the zest brings out more flavor.
• Vanilla bean paste or vanilla extract – You can make your own vanilla extract or you can buy either of these ingredients at the grocery store (or online).
• Kosher salt (coarse) – If you have a different preference of the type of salt, use what you like. Be sure to taste before it completely cools — if you prefer, add another pinch of salt.
• Cinnamon stick – While you don’t need a lot for this recipe, cinnamon sticks are great to have around in the cooler months for making all sorts of recipes. They are a favorite way of mine to boost the flavor in my mulled wine.
• Lemon juice – For a little bit more citrus, brighten up the sauce with some lemon juice.

Variations

This sauce has a brilliant balance of tart and citrusy flavors combined with sweetness but we’re always fans of putting a special signature spin on a standard recipe. These are just a few ideas to spruce up your sauce.

• Spices – Add some warm spices like ground cinnamon (instead of the cinnamon stick), nutmeg, allspice, and star anise are all great add-ins.
• Golden raisins – These add some color and texture to the sauce.
• Dried cranberries – For some additional texture, mix in some dried cranberries once the sauce has cooled slightly.
• Maple syrup – If you want more sweetness, or just an added layer of flavor, add just a bit of maple syrup while cooking. Be sure to mix well.
• Honey or agave – Like maple syrup, these ingredients can be added to create a more interesting flavor profile. Also, they are good options if you find that the sauce isn’t as sweet as you’d like — never add sugar to the sauce after cooking to avoid grittiness.
• Apple cider – If citrusy flavors aren’t for you, you can substitute the orange juice for apple cider and omit the orange zest.
• Fruit – Add other fruits like pineapple or apple to take the flavor up a notch.
• Stovetop Potpourri – If you have any fresh cranberries leftover, make some stovetop potpourri, it will make your whole house smell like Christmas!

How to Make Cranberry Orange Sauce

Whether as an accompaniment for Thanksgiving or just an addition to Sunday dinner, you’ll love how quick it is to make this easy cranberry sauce.

1. Combine ingredients. Combine the cranberries, sugar, orange zest and juice, vanilla, salt and cinnamon stick in a medium saucepan over medium heat.
2. Simmer. Stir until the sugar has dissolved and cranberries start to burst open.
3. Allow to thicken. Remove from heat and allow to cool to room temperature and thicken before serving.

Ways to Use This Sauce

Of course this is perfect as one of the side dishes for holiday meals (like your Thanksgiving turkey) but you can also eat this sauce all on its own or you can take other meals and snacks up a notch with it.

• Yogurt – Spoon this sauce over vanilla (or your favorite flavor) of yogurt or Greek yogurt for a sweet and tart start to the morning.
• Dip – Mix this sauce with cream cheese, creme fraiche, regular yogurt, or Greek yogurt for a sweet dip to serve with fruit, ginger snaps, animal crackers, or any other sweet treat.
• Smoothie – Throw a dollop of this in your morning smoothie (or on your smoothie bowl) for a bright start to your day. 
• Spread – Use this on leftover turkey sandwiches or in a chicken wrap. You can also spread it on toast or a bagel at breakfast or for brunch.
• Cheese board – The bright, tart flavors of this sauce, and its acidity, will go well with fattier cheeses like brie and camembert, or as an accompaniment to a rich flavored cheese like gouda. It also pairs well with creamy goat cheese.
• Puree – If you want to puree it in a blender (or with an immersion blender) until it’s smooth, this makes for a colorful base for a mocktail or cocktail.
• Meats – Besides roast turkey, try this sauce on meats like pork tenderloin, roasted chicken, or game meats — it can even be combined with fattier cuts on a charcuterie board or summer sausage. Its acidity balances the fat in the meat and delivers big, bright flavors.

Storage and Freezing

How to Store Cranberry Orange Sauce

Make this up three days ahead and all the flavors will come together and be ready to accompany the main meal. You can store this sauce in the refrigerator for up to a week in an airtight container.

Can I Freeze Cranberry Orange sauce?

Yes you sure can! Store leftover cranberry sauce in an airtight container and freezer for up to three months.

Frequently Asked Questions

More Sweet Sauces

While I love a good savory sauce, sweet sauces are nice for adding to desserts, or even grilled meats! Here are some of our favorites.

Easy Blond Syrup Recipe

5 from 7 votes

Salted Caramel Sauce Recipe

5 from 3 votes

Fresh Raspberry Sauce

5 from 3 votes

Blueberry Sauce

5 from 6 votes

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Cranberry Orange Sauce Recipe

If you're looking for a fresh cranberry sauce for holidays or a bright sauce to use as a spread or dip, this Cranberry Orange Sauce is it!

Course Sauce

Cuisine American

Keyword cranberry orange sauce

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 682kcal

Ingredients

• 16 ounces cranberries fresh or frozen
• 1/2 cup sugar
• 1 navel orange juiced and zested
• 1 teaspoon vanilla bean paste or vanilla extract
• 1/4 teaspoon coarse Kosher salt
• 1 cinnamon stick

Instructions

• Combine the cranberries, sugar, orange zest and juice, vanilla, salt and cinnamon stick in a medium saucepan over medium heat.
• Stir for 15-20 minutes until the sugar has dissolved and cranberries are bursting open.
• Remove from heat and allow to cool and thicken before serving.
• If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings!

Nutrition

Calories: 682kcal | Carbohydrates: 175g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 594mg | Potassium: 618mg | Fiber: 21g | Sugar: 132g | Vitamin A: 628IU | Vitamin C: 146mg | Calcium: 133mg | Iron: 2mg

The post Cranberry Orange Sauce appeared first on My Sauce Recipes.

I adore Asian-inspired sauces, and this honey garlic sauce is one of my favorites. The soy sauce brings in the umami while obviously the honey brings the sweetness to the otherwise savory sauce. 

What is Honey Garlic Sauce?

Honey garlic sauce is a delicious dipping sauce that can play multiple roles as a marinade salad dressing, or dipping sauce. It marries the umami of soy sauce and garlic and the acidity of vinegar with the sweetness of honey and brown sugar. It’s a perfectly balanced sauce.

The flavors of Asian cuisine often combine together saltiness and sweetness to create a combination that works well. The corn starch in this sauce adds some thickness that will help to coat your meat or veg, as well. 

If you’re a lover of sweet and savory combinations, this is going to be your new favorite sauce.

Ingredients

These simple ingredients combine to make pure saucy perfection!

• Soy sauce – Using low sodium soy sauce can help keep the salt content down while still packing an umami-filled flavor punch. If you want more salty flavor, add some sea salt.
• Honey – I prefer to use local honey but you can use whichever brand you prefer. You can also find honeys infused with other flavors if you want to experiment or add your own unique twist.
• Brown sugar – You can choose to use either light brown sugar or dark brown sugar. The darker variety will add a bit more molasses-style flavor.
• Garlic cloves – Using fresh garlic gives this sauce the best flavor — make sure it is finely minced. If you don’t have any on hand, though, you can use garlic powder though it won’t have quite as much garlic flavor.
• Rice vinegar – It’s better to have this on hand for a more authentic recipe, but you can use other varieties as well.
• Water – This helps to make it a little viscous so that the cornstarch can do its job to thicken appropriately.
• Cornstarch – Using cornstarch thickens the sauce to make it the perfect consistency.

Variations

There are plenty of ways to make this honey garlic sauce recipe your own. Here are a few ideas.

• Alternative starch – If you can’t use cornstarch, or don’t have it handy you can use arrowroot, rice flour, or tapioca flour.
• Nuttiness – Mix in a small amount of peanut sauce for some added umami flavor. 
• Brighten it – A little lemon goes a long way. Citric acid or any citrus will help to freshen the flavor.
• Get your onion on – Try adding finely sliced green onions, or your onion of choice, for an added flair of flavor.
• Spice it up – Heat up this sauce with wasabi or crushed red pepper flakes.
• Vary the vinegar – Try using apple cider vinegar or white vinegar.
• Get oily – Add some oil, like sesame oil, to give a bit of bold flavor.

How to Use Honey Garlic Sauce

Of course one of the most common uses for a sauce like this one is to use it for the likes of dipping a spring roll, potstickers or dumplings. However this versatile sauce can be used in so many other ways. 

• Marinate – Chicken breasts or chicken thighs, pork, beef, and seafood (as well as alternatives for those proteins) are all made better with this garlicky sweet sauce.
• Sauce your snacks – Switch up your game day wings or meatballs by tossing them in honey garlic sauce. You can also use it on fried veggies like cauliflower, zucchini, or fries.
• Dress it up – Up your salad game by drizzling this over your salad greens or mixing up an Asian-inspired pasta or rice-based salad.
• Baste better – Salmon, shrimp, scallops or tuna can all be basted with this garlicky sauce.
• Improve your dip – Mix this with mayo or plain Greek yogurt for a dip or spread. For a thicker version, mix it with cream cheese. 
• Try a new twist – Change up your cheese and charcuterie boards by offering this sweet and savory option for drizzling or dipping.
• Mix it up – Drizzle some of this into your burgers before you make the patties whether they’re beef, turkey, chicken, salmon, or veggie. It is amazing on grilled broccoli!
• Give veggies variety – Toss roasted or steamed vegetables in this sauce or marinate raw veggies before grilling or roasting.

How to Make Honey Garlic Sauce

Making this Asian inspired sauce is as easy as one, two, three!

1. Add ingredients to pan. Add the soy sauce, honey, brown sugar, garlic and rice vinegar to a small saucepan over medium heat. Stir well.
2. Reduce heat to low. When the sauce starts to boil and sugar dissolves, reduce to low heat.
3. Whisk in cornstarch slurry. In a small bowl or measuring cup, whisk together the water and cornstarch and then pour into the honey garlic sauce. Heat and stir until the sauce starts to thicken and become glossy.
4. Remove from heat. Remove from heat and set aside until ready to use.

Storage & Freezing

How to Store Honey Garlic Sauce

Store any leftover sauce in an airtight container. It will last for up to seven days in the refrigerator.

Can I Freeze Honey Garlic Sauce?

Yes you can. If you choose to freeze, it’s easiest to do so in ice cube trays for later use in small portions.

Other Dipping Sauces

If you know me, you know how much I love a good dipping sauce. Here are some of my favorites.

Ginger Sauce Recipe

If you're looking for a savory sauce for proteins and vegetables this EASY Ginger Sauce recipe is the way to upgrade nearly any meal!

Check Out This Recipe!

Chili’s Honey Mustard Sauce Recipe

If you're looking to recreate Chilis honey mustard sauce then this is the recipe for you. This honey mustard sauce will be your new favorite!

Check Out This Recipe!

Jack Daniel’s BBQ Sauce Recipe

This EASY Jack Daniel's BBQ sauce is a heady sauce that is more tangy than it is spicy. The sugars and fruit make it sticky and sweet!

Check Out This Recipe!

Print

Honey Garlic Sauce

If you want a sweet and savory sauce for your proteins and vegetables, this EASY Honey Garlic Sauce recipe is the sauce for you!

Course Sauce

Cuisine American

Keyword honey garlic sauce

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 cup

Calories 566kcal

Ingredients

• 1/2 cup low sodium soy sauce
• 1/3 cup honey
• 2 tablespoons brown sugar
• 5-6 large garlic cloves finely minced
• 2 tablespoon rice vinegar
• 1/4 cup water
• 1 tablespoon cornstarch

Instructions

• Add the soy sauce, honey, brown sugar, garlic and rice vinegar to a small saucepan over medium heat. Stir well.
• When the sauce starts to bubble and sugar dissolves, reduce to low heat.
• In a small bowl or measuring cup, whisk together the water and cornstarch and then stir into the honey garlic sauce. Heat and stir until the sauce starts to thicken and become glossy.
• Remove from heat and set aside until ready to use.
• If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.

Nutrition

Calories: 566kcal | Carbohydrates: 136g | Protein: 13g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 4608mg | Potassium: 601mg | Fiber: 2g | Sugar: 117g | Vitamin A: 1IU | Vitamin C: 5mg | Calcium: 96mg | Iron: 3mg

The post Honey Garlic Sauce appeared first on My Sauce Recipes.

If you’re looking for a homemade bbq sauce for your next cookout, or to take the likes of your pulled pork sandwiches or brisket up a notch, you’re in the right place. This Beer BBQ Sauce recipe is going to rock your barbecue world. 

While I’ll admit that I buy store bought stuff sometimes, there’s nothing like a homemade sauce, and that goes for barbecue as well as any other. There’s nothing in a jar that tastes like the fresh, complex flavors that come from cooking it on the stovetop. 

I can’t necessarily pinpoint my favorite sauce (who can?) but this one is my go-to for cookouts and at-home wing night. 

Why You Want To Use This Sauce

Outside of wings, this recipe is a great way to spruce up a lot of meals from salmon to salads — you can even use it to make a dip. It doesn’t take a long time to make, and most of the ingredients are likely already on hand. 

If you’re a beer aficionado, you may know that using malty beers will impart nutty aromas that will work well with the flavors in a bbq sauce. If you’re not a beer lover, you can learn a bit here about how to cook with it and how it can enhance your dish, even if you don’t choose to sip it.

First time making a beer bbq sauce? Trust that this is an easy recipe and it’s super hard to mess it up — you can completely customize it in terms of flavor and texture, and even thickness.

Full disclosure: I recognize that there are some serious turf wars about regional barbecue styles! This recipe is intended to be a starting point for anyone interested in exploring bbq sauce and was intentionally made to be completely customizable.

Best Beer for BBQ Sauce

As with any recipe that incorporates alcohol, the rule of thumb is to use what you would enjoy drinking. If you adore a dark beer and generally avoid an IPA, then stick with what you like. 

That said, the best barbecue sauces have complex flavors so going with one of your top picks of craft beers is probably preferable over dumping in a low cost light bottle of beer you’re willing to swill, even if it’s your go-to in the summer.

A malty beer works well because it adds just the right amount of flavor to balance out the other ingredients that range from tart and acidic to sweet. Think of stouts, lagers, pilsners, porters, pale ales or your favorite bock beer.

Whichever beer style you choose is up to you, but just make sure it’s a libation you already love to sip.

Ingredients

Most, if not all, of these ingredients you probably already have on hand. If not, you can easily find them at the grocery store.

• Vegetable oil– You can substitute any oil you prefer, but this is my preference for this recipe since it has neutral flavors.
• Red onion– You’ll want to chop the onion finely so it’s easier to blend.
• Garlic cloves– Either chop the garlic cloves or put them through a garlic press.
• Beer– As discussed, choose the one you love to sip or swill.
• Ketchup– Any brand will work or make your own homemade ketchup.
• Brown sugar– You can use light or dark — dark will add more molasses-type flavor.
• Apple cider vinegar– I prefer to get the varieties that have the “mother,” but any vinegar you have on hand will do.
• Cumin– This adds an earthiness to the sauce that can’t be matched.
• Black pepper– Grind it fresh, or use it from the table.
• Kosher salt– Make sure to get the coarse variety — it’s far superior in this recipe over typical table salt.
• Cornstarch– This thickener, mixed with water, will bring your sauce to the next level.

Variations

There are plenty of ways you can change up this beer bbq sauce to make it your own.

• Spice it Up! Add sauteed jalapeno, habanero or dried red pepper flakes or aleppo. You can also try adding your favorite hot sauce.
• Swap the sweeteners– We used brown sugar, but honey, agave nectar, and sweeteners like molasses or maple syrup are great ways to tweak the flavors.
• Just Add Fruit– Fruit is a natural sweetener and adds sophistication flavor. When using dried fruit, reconstitute them in hot water before adding. Just 1-2 tablespoons goes a long way. Our favorites are prunes, dates, raisins and cherries.
• Up the Umami– By adding 1 tablespoon of yellow mustard or Dijon mustard, Worcestershire sauce or soy sauce.
• Swap out the Vinegar– Any acidic liquid can be used, such as other types of vinegar or even citrus juices like lemon juice or orange juice. You can also use red wine or red wine vinegar.
• Make a smoky sauce– Add some Liquid Smoke to give the sauce a deep smokiness or try using smoked paprika. If you have smoked sea salt handy, that will add depth as well.
• Trade out your tomatoes– Instead of ketchup, try using tomato paste or tomato sauce for a different flavor and texture. You can even use your favorite salsa.

How to Make Beer BBQ Sauce

You are going to love how easy it is to make this flavorful sauce.

1. Sauté onion and garlic. After heating vegetable oil on medium heat in a saucepan, add the onion and garlic. Using a wooden spoon, sauté the onion and garlic until they are soft and fragrant, yet not browned. 
2. Deglaze the pan with the beer. Start slowly, adding just a bit to begin the process before adding the rest to allow the process of deglazing to begin.
3. Stir vigorously. Once all of the beer is added, stir vigorously, though avoid spilling or splattering. Ensure to scrape up and incorporate any caramelized bits on the bottom then continue to simmer.
4. Add remaining ingredients. Add ketchup, brown sugar, apple cider vinegar, cumin, pepper and salt. Stir the ingredients until the sugar has completely dissolved before allowing the mixture to continue to simmer so that the flavors can combine.
5. Blend all of the contents of the saucepan using an immersion blender, ensuring that it reaches a super smooth consistency.
6. Make slurry. In a small mixing bowl combine the cornstarch with water to make a slurry. 
7. Whisk the slurry into the sauce. Make sure that it is completely combined and has thickened. If you want a thicker sauce, add more but be sure to make the slurry rather than just adding cornstarch. 
8. Enjoy. Use the sauce immediately or allow it to come to room temperature before storing.

Ways to Use Beer BBQ Sauce

You can use this sauce on just about anything you can think of.

• Poultry- This is a perfect chicken wing sauce but it also works well on chicken breasts or as a dip for fried chicken or on something like Chicken Lettuce Wraps.
• Pork recipe- Slather this over some pork chops or a pork tenderloin, or put it on your instant pot pulled pork sandwich or smoked BBQ Pork Sliders. It’s obviously stellar on ribs.
• Beef– This beer infused bbq sauce is a perfect pairing for braised brisket, but you can use it with nearly any type of beef. It’s especially amazing spread over burgers.
• Fish– Nearly any baked or grilled fish will be made better with bbq. Salmon is strong enough to hold up to flavors, but even milder fish like tilapia will work well. 
• Baked beans- Add this to your favorite baked bean recipe for some serious flavor. 
• Meatloaf– Ditch the ketchup and sauce up your meatloaf with this instead. 
• Salad– Use this to make the best grilled chicken or cobb salad you’ve had. 
• Pizza– Yes, you can use bbq sauce on pizza! Make a chicken barbecue pizza or just dip your crusts in it. 
• Sloppy Joes– Mix your meat with this sauce for an incredibly easy weeknight dinner. 
• Hot dogs and bratwurst– Serve this up at your next cookout to drizzle over hot dogs, brats, and whatever else comes off the grill. 
• Quesadillas, tacos and burritos– Use as a dipping sauce or spread it inside with all of the other meat and veggie goodness. 
• Sandwiches- Spread this sauce on some bread before you layer your deli meats and cheese. Or, try making a grilled cheese or panini with it. 
• Veggies– Try using this as a dipping sauce for fried cauliflower or zucchini, french fries, or even fresh vegetables. You can also toss your sauteed mushrooms with it for a saucy side dish or beautiful garnish for your steak.
• Nachos– Top those chips with all the things you love (proteins, corn, beans, tomatoes, cheese sauce) and then drizzle some sauce over it all. If you want to get really southern, toss some dollops of pimento cheese on there, too. 
• Fried food- Any fried food works with bbq sauce — trade out your ranch, marinara, or blue cheese. Instead, dip the likes of mozzarella sticks, onion rings, and fried mushrooms or jalapeno poppers into this goodness. 
• Dip– Mix bbq sauce with sour cream or Greek yogurt for a quick and easy dip.

Is This Safe for Children?

I’m not a medical professional, so I am not giving advice, however when alcohol reaches a temperature of 172°F, it evaporates, leaving behind the flavor of the liquid it was in. Sauces will begin to simmer at 185°F, so the alcohol will burn off making this safe for pregnant women and children to enjoy.

Storage & Freezing

Similar to most other bbq sauces, you can make this sauce ahead of time and store it.

How to Store Beer BBQ Sauce

This beer bbq sauce will stay in the refrigerator for up to a week in an airtight container.

How to Freeze Beer BBQ Sauce

You can also freeze this sauce. It will stay for up to three months in a freezer-safe container.

Other BBQ Sauces and Beer Recipes

A good sauce can elevate almost any meal. Here are a few of our favorites that we know you’ll love too.

Jack Daniel’s BBQ Sauce Recipe

This EASY Jack Daniel's BBQ sauce is a heady sauce that is more tangy than it is spicy. The sugars and fruit make it sticky and sweet!

Check Out This Recipe!

Spicy BBQ Sauce Recipe

Perfectly sweet and spicy, this homemade Spicy BBQ Sauce recipe is perfect for slathering on a sandwich or coating a rack of ribs!

Check Out This Recipe!

Alabama White Sauce

This unique mayonnaise-based Alabama white sauce is creamy, tangy, and slightly spicy BBQ sauce that's perfect for smoked meats!

Check Out This Recipe!

Print

Beer BBQ Sauce Recipe

Looking for an EASY Beer BBQ Sauce to pair with your favorite brews at your next cookout? Look no further than this delicious sauce recipe!

Course Sauce

Cuisine American

Keyword beer bbq sauce

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 3 cups

Calories 931kcal

Ingredients

• 1 tablespoon vegetable oil
• 1/2 red onion chopped
• 2 garlic cloves chopped
• 12 ounces stout or lager beer
• 3/4 cup ketchup
• 1/2 cup brown sugar
• 1/3 cup apple cider vinegar
• 1 teaspoon cumin
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon coarse kosher salt
• 1-2 tablespoons cornstarch

Instructions

• In a medium saucepan heat the vegetable oil over medium heat. Add the onion and garlic. Saute until soft and fragrant, approximately 4-5 minutes.
• Deglaze with beer, stirring to scrape up any caramelized bits on the bottom. Simmer for an additional 5 minutes.
• Stir in the ketchup, brown sugar, apple cider vinegar, cumin, pepper and salt. Stir until sugar has dissolved. Reduce heat to low and simmer for 5 minutes.
• Tilt the saucepan and using an immersion blender, blend until smooth.
• In a small mixing bowl combine 1-2 tablespoons of cornstarch with 1-2 tablespoons of water. This depends on how thick you want your sauce. I recommend starting with one and then adding another if it isn’t thick enough. Whisk into the BBQ sauce until no streaks remain and sauce has thickened.
• Use BBQ sauce on ribs, chicken, pork fish or anything else you desire.
• If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.

Nutrition

Calories: 931kcal | Carbohydrates: 182g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 2g | Sodium: 2850mg | Potassium: 898mg | Fiber: 1g | Sugar: 146g | Vitamin A: 955IU | Vitamin C: 11mg | Calcium: 176mg | Iron: 3mg

The post Beer BBQ Sauce appeared first on My Sauce Recipes.

This delicious brown butter sage sauce brings together sweet and nutty brown butter with fragrant sage and aromatic garlic. It’s a sauce that will make your taste buds sing.

All you need to do to make the sauce is add garlic, sage, and salt to browned butter. It takes so little time, yet it can transform anything from meats and veggies to starches and pasta. 

Whether you’re looking for a sauce to toss with pasta, spoon over pork or chicken, or drizzle over roasted vegetables, this simple brown butter sage sauce will elevate anything that’s on your plate.

What is Brown Butter Sage Sauce?

Brown butter sage sauce is a rich butter-based sauce that is simultaneously sweet and earthy. It’s the perfect accompaniment to pasta, and it can take nearly any protein, vegetable, or starch to the next level.

Why You’ll Love Sage Butter Sauce

If you’re a lover of butter and fresh, herbal flavor, you’re going to adore this easy sauce.

• Simple to make: With only a short ingredient list and only a handful of steps, this sauce couldn’t be easier to prepare.
• Easy to change up: You can use this sauce on nearly any savory dish you want to whip up. 
• Convenient: You can make this sauce quickly on busy weeknights or prepare it and store it in the fridge and freezer to use whenever you want. 

Ingredients

Since there are only a few simple ingredients, it’s important to make sure that they’re all fresh and high-quality so their flavors can shine.

• Clarified butter or ghee: This rich, flavorful fat is the base for this sauce. Clarified butter has the milk solids removed. I always prefer to use unsalted butter.
• Fresh sage leaves (julienned): Sage leaves contribute their signature earthy flavor to the sauce.
• Garlic cloves (thinly sliced): The aromas given off by garlic gives the sauce a deep flavor.
• Coarse kosher salt: Salt helps to bring out the other flavors of the other ingredients. It also balances the sauce.

Variations on Sage Brown Butter Sauce

There are a bunch of ways to make this recipe your own signature sauce. Here a few suggestions.

• Lemon: Brighten the sauce with a little bit of lemon juice or lemon zest.
• Wine: Use your favorite white wine to build even more flavor in the sauce.
• Parmesan: Add a bit of nutty flavor with a sprinkle of fresh parmesan cheese.
• Honey: Add a touch of sweetness with a bit of honey.

What To Serve Brown Butter Sage Sauce With

We love to serve this sauce over pork chops, but it’s also a great way to elevate any protein from grilled chicken or turkey to steak or duck. The earthy and garlicky sauce is also an easy way to upgrade traditional buttered noodles or homemade gnocchi, and it’s the perfect sauce to channel fall flavors over butternut squash ravioli or sweet potato gnocchi.

You can also drizzle it over veggies. We love to toss it with Brussels sprouts, cauliflower, or mushrooms or spoon it over top of spinach, pumpkin or squash. The nutty aroma adds so much.

And if you’re looking for a way to make your starches even more irresistible, try dressing up your sweet potatoes or mashed potatoes with a drizzle of this simple sauce.

How to Make Brown Butter Sauce

It doesn’t take long to make this easy sauce, but be sure to keep a close eye on it and stir occasionally throughout the cooking process to get the best results.

1. Brown butter. Melt butter in a small saucepan. Then, continue to cook the butter until it browns over medium-high heat.
2. Add garlic. Add the garlic to the butter in the pan and cook briefly. Remove the pan from the heat. 
3. Remaining ingredients. Add the sage and salt. Serve immediately or cool to room temperature before storing. You can remove sage with a slotted spoon if desired.

Storage and Freezing

Easy brown butter sage sauce is a great way to use up lots of sage from your garden. You can easily store it in the fridge or freezer.

How to Store Sage Sauce

Store leftovers sage butter sauce in the refrigerator for up to 5 days in an airtight container.

Can I Freeze Sage Sauce?

Freeze the sauce in a freezer-safe container, resealable freezer bag, or ice cube tray covered with plastic wrap for up to 3 months.

Common Questions About Brown Butter Sage Sauce

Other Savory Sauces

If you know me, you know how much I love a good sauce. Here are some of my favorites that I know you’ll love too.

Copycat Chick-fil-a Sauce

This copycat Chick-fil-A Sauce recipe combines 3 basic ingredients for a sauce that tastes just like original! For dipping & slathering!

Check Out This Recipe!

Chinese Chili Oil

This Chinese Chili Oil recipe is a spicy condiment that brings the heat in the form of an oil infused with aromatics and chiles!

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Jerk Sauce

A warm, spicy and flavorful sauce, this EASY Jamaican Jerk Sauce recipe is the perfect accompaniment for pork, chicken, beef and veggies!

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Brown Butter Sage Sauce

This EASY and delicious brown butter sage sauce recipe brings together sweet and nutty brown butter with fragrant sage and aromatic garlic!

Course Sauce

Cuisine American

Keyword brown butter sage sauce

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 1 cup

Calories 1074kcal

Ingredients

• 2/3 cup clarified butter or ghee
• 1/4 cup sage leaves julienned
• 4-6 garlic cloves thinly sliced
• 1/8 teaspoon coarse kosher salt

Instructions

• Melt the clarified butter in a small saucepan over low-medium heat. Allow the butter to brown for 10-15 minutes, stirring occasionally.
• Add the garlic and remove from the stove. It will sizzle and crispy up a bit. Temperature should be low enough that it browns, but does not burn.
• Remove from heat and stir in the sage and salt.
• Serve over pork chops, steaks, fish, vegetables or pasta.
• If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.

Nutrition

Calories: 1074kcal | Carbohydrates: 5g | Protein: 1g | Fat: 120g | Saturated Fat: 74g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 34g | Cholesterol: 307mg | Sodium: 295mg | Potassium: 62mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 1mg

The post Brown Butter Sage Sauce appeared first on My Sauce Recipes.

If you’re a fan of ham but are tired of it sometimes just being ho-hum, this easy ham glaze is going to become your go-to! With satisfying sweet and savory flavors, this glaze is sure to take your next baked ham to the next level. 

What is Easy Ham Glaze?

Easy ham glaze is a simple mixture of sweet, savory, and herbal ingredients that is guaranteed to take your ham to the next level. Maple syrup and brown sugar help to create a mouthwatering caramelized ham while mustard and rosemary give it an absolutely irresistible aroma and earthy flavor. Then, it’s all rounded out with the warmth of rosemary. 

This super simple ham glaze is sure to take any ham from standard to scrumptious. Plus, it couldn’t be any easier to make. Get ready for everybody to ask for the recipe for this delectable glaze!

What Makes This Ham Glaze The Best?

There are plenty of reasons to love this delicious glaze, but here are just a few of our favorites.

• It’s so simple. If you’re looking for a recipe that you can whip up in nearly no time, this is the one! 
• Chock-full of flavor. You’re not going to find anything in the store that packs in the layers of flavor like this sweet and savory sauce. 
• It’s not just for ham. Don’t relegate this recipe to the bottom of your sauce list for your next holiday ham! Instead, experiment with using it with other meats, veggies, and even fruit.

Ingredients

This ham glaze recipe is perfectly portioned for an 8-10 pound spiral-cut ham but you can adjust as needed for the size that you have. 

• Real Maple Syrup – This is the sweet goodness that makes your ham irresistibly caramelized. 
• Brown Sugar – Adding brown sugar gives the glaze a rich, molasses-like depth. You can use light brown sugar or dial up the molasses flavor with dark brown sugar.
• Coarse-Grained Mustard – A spoonful of this mustard brings a punch of tangy zest and a bit of heat which perfectly balances the other sweet ingredients.
• Fresh Rosemary, Finely Chopped – Rosemary adds a touch of herbaceousness with its piney, aromatic flavor.
• Coarse Kosher Salt – Salt brings out the rich and sweet flavors of the other ingredients.
• Ground Allspice – Just a pinch of this warm, aromatic spice ties everything together.

Variations

Don’t have all of the ingredients handy to make this simple recipe? No problem! Here are some easy swaps!

• Sweetener – Use molasses instead of syrup to deepen the caramel flavor even more. Or, try honey for sweetness with a different flavor profile.
• Dijon Mustard – If you prefer a smoother texture Dijon mustard is the perfect substitute.
• Thyme or Sage – Change up the herbs with thyme for a lemony, slightly minty flavor or sage for a more earthy, savory note. 
• Sea Salt or Himalayan Pink Salt instead of Coarse Kosher Salt – These salts add a different texture and a subtle flavor variation. 
• Spices – Try cinnamon for a warm, sweet-and-spicy kick, ground cloves for an amazing aroma, or nutmeg for a nutty and slightly sweet flavor. 
• Apple Cider Vinegar – Add a little acidity with a splash of apple cider vinegar.
• Juice – Add a little bit of pineapple juice or orange juice for fruity flavor.

How to Make This Delicious Glaze

Upgrading a meal doesn’t get much easier than using this amazing glaze. For more detailed instructions on how to make the ham, check out my baked ham recipe that uses this sauce.

1. Combine ingredients. Add all of the ingredients to a small bowl and whisk until completely combined. 
2. Brush onto ham. After briefly cooking the ham, pull the roasting pan out and use a pastry brush or a baster to coat the slices and top of the ham with the glaze. Then continue to bake until the ham has reached the desired temperature.

What To Serve With Easy Ham Glaze

Just because it’s called “ham glaze” doesn’t mean you have to reserve it just for your ham recipes! You can use this simple glaze on other proteins like baked chicken, turkey, pork chops, salmon, or even on tofu. 

This glaze is also a great way to jazz up side dishes like roasted root vegetables, carrots, or potatoes — or you can brush it on oven-baked bacon to turn those sizzling slices into a candied masterpiece. And don’t sleep on brushing it on before you grill peaches, pineapples, or other fruit! 

Storage and Freezing

The fabulous thing about this glaze is that you can make it and store it for when you need it! Make the glaze ahead of time and store it in the refrigerator for up a whole week.

How to Store Ham Glaze

If you’re storing the glaze just after making it, simple transfer it to an airtight container and keep it in the fridge for a week. If you anticipate having leftover ham glaze after you use it on your ham, pour some into a separate bowl and use that to baste so that you don’t add any of the juices from the meat into the container you’re planning to store. 

Can I Freeze Ham Glaze?

Freeze the sauce for up to three months in a freezer-safe container or a resealable freezer bag. 

Common Questions About Ham Glaze

More Simple And Savory Sauces

If you know me, you know how much I love a good sauce! Here are a few of my favorites that I know you’ll love too.

Avocado Crema

This EASY Avocado Crema recipe brings together the tang of Greek yogurt with the creaminess of avocado along with some herbs and spice!

Check Out This Recipe!

Meatball Sauce

This meatball sauce recipe is a combination of traditional Italian seasonings and olive oil with a simple tomato sauce and aromatics.

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Big Mac Sauce Recipe

This McDonald’s copycat tastes great on everything. Serve Big Mac Sauce with fries, on sandwiches, or drizzle it on a crunchy salad

Check Out This Recipe!

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Brown Sugar Glaze for Ham

With satisfying sweet and savory flavors, this easy Ham Glaze recipe is sure to take your next baked ham to the next level!

Course Sauce

Cuisine American

Keyword easy ham glaze

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 8

Calories 787kcal

Ingredients

• 8-10 pound bone-in spiral sliced ham
• 1/2 cup real maple syrup
• 1/2 cup brown sugar
• 3 tablespoons coarse-grained mustard
• 1 tablespoon fresh rosemary finely chopped
• 1 teaspoon coarse Kosher salt
• 1/2 teaspoon ground allspice

Instructions

• Preheat the oven to 350F.
• Place the ham in a large baking dish, cover with aluminum foil and bake for 30 minutes.
• In a small mixing bowl, whisk together the maple syrup, brown sugar, coarse-grain mustard, fresh rosemary, Kosher salt and allspice.
• Remove and uncover the ham. Baste the ham glaze between each slice and over the top with all basting liquid. If your ham slices are having trouble staying up see my tip above for tying your ham.
• Return to the oven, uncovered for 45 minutes.
• Remove and serve immediately.
• If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.

Nutrition

Calories: 787kcal | Carbohydrates: 27g | Protein: 86g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.001g | Cholesterol: 331mg | Sodium: 5.597mg | Potassium: 1.35mg | Fiber: 0.3g | Sugar: 25g | Vitamin A: 12IU | Vitamin C: 106mg | Calcium: 66mg | Iron: 4mg

The post Maple Brown Sugar Glaze for Ham appeared first on My Sauce Recipes.