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Shrimp Dipping Sauce

Shrimp Dipping Sauce in a small white bowl

Loraine and I love shrimp, just steamed and then chilled in a bowl of ice. Over the years we have tried numerous shrimp or seafood sauces and some were better than others, but we really never came across any that were exceptional.

A few months ago we decided to try and make our own. After some experimentation we hit upon the following ingredient combination.

We like to add the horseradish sauce a little at a time. We're not into blow your mind hot sauces!

Béarnaise Sauce

Earl and I both enjoy the tangy taste of Béarnaise sauce with vegetables such as asparagus, carrots and broccoli. We also like to have it at times with fish, eggs (especially poached eggs) and red meat, namely fillet mignon which are beef tenderloin steaks.

This recipe can easily be doubled.

I have read that you can successfully freeze and defrost Béarnaise sauce in ice cube trays or small ramekins, but I have never attempted to do it.

Chinese Dumpling Sauce

The base for almost all Chinese dumpling sauces are equal parts Chinese soy sauce and rice vinegar. To that some individuals will add small amounts of other ingredients so that they can call it their very own dumpling sauce creation. These additions can include; chopped garlic, ginger, cilantro, honey, chili sauce, chili oil, sesame oil and white pepper. Others will use Chinkiang vinegar, as a substitute for the basic rice vinegar. Chinkiang is a dark complex vinegar made of glutinous rice and malt. Still others may add sugar, combinations of dark and light soy sauce, chicken stock, green onion.

Shrimp Dipping Sauce

Loraine and I love shrimp, just steamed and then chilled in a bowl of ice. Over the years we have tried numerous shrimp or seafood sauces and some were better than others, but we really never came across any that were exceptional.

A few months ago we decided to try and make our own. After some experimentation we hit upon the following ingredient combination.

We like to add the horseradish sauce a little at a time. We're not into blow your mind hot sauces!

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