In a pinch when out of tartar sauce I’ve mixed green relish with mayo and it’s, passable.
For that matter, mayo with hot sauce and ketchup was my accompaniment to some otherwise bland pizza and tater tots this afternoon.
Microwave Hollandaise sauce. Can go wrong easily, but when I wanted it quick it works fairly well. Just have to tend the microwave every 15-20 seconds to mix it before it coagulates. But it’s done its job more than once for me.
Peanut butter (smooth) + light soy sauce + sesame oil
Great on noodles, great dipping sauce for hot pots
Lotta mayo+ contraptions here so I’ll add mine, and hard agree with the lemon in handmade tartar sauce it makes all the difference.
Mayo and Cajun seasoning, or if going for more Mediterranean, mayo and greek seasoning if you don’t have sub oil, or if you do mayo and sub oil. All great ways to get moisture on a sandwich
Butter sauce, grab a bunch of butter, melt it and pour.
Throw a bit of minced garlic in there and I’m sold.
Immersion blend two egg yolks with a tsp of water and lemon juice, then stream in your melty hot butter from the sauce pan while you keep immersion blending and you got a banger hollandaise.
Put in some garlic powder, Italian seasoning, and a little sugar and you have a nice way to flavor many things.
Add a little garlic salt, dip fresh broccoli florets in it. Surprisingly good.
Alfredo sauce:
500 grams of heavy cream with salt to taste heated to boiling on medium heat. Boil for 3 minutes. Add 250 grams of shredded real parmesan (don’t use bagged or canned as the cellulose added may fuck up the consistency of the sauce). Turn off the heat and mix until fully melted. Let the sauce sit for 5-10 minutes before adding to 500 grams of pasta. Feeds 4.
I make something like this, only I use milk instead of heavy cream and I add a bunch of garlic powder. I call it alfraudo sauce.
I call it alfraudo sauce.
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Being human is terribly interesting in the way I can simultaneously hate and love something at the same time. 👍
A personal variation on this: a dollop or two of cream cheese added as the cream is heating gives a nice texture boost, imo.
Olive oil, grated parmesan cheese, black pepper.
It’s so easy and so good!
I throw in some butter too
Fresh crushed garlic too!
I like to make my own pizza sauce as my local grocer usually has near expired tomatoes for pennies. It’s easy to make, but a bit time consuming.
For around 10oz or so of finished sauce
- 4 large tomatoes
- 1/2 onion
- 1 clove of garlic or 1/2 tsp garlic powder
- 1 tbsp dried oregano
- 2 tsp dried basil
- 1/4 tsp salt
- Pepper to taste
Boil water, core tomatoes, cut an X into the bottom of the tomatoes, boil for 30 seconds or so until skin starts to curl, place tomatoes in an ice bath for a few minutes.
Peel the skins and blend the tomatoes. Pour into a sauce pan and add onions, garlic, oregano, basil, salt, and pepper. Simmer for 60 minutes stirring occasionally. Blend one more time. I like to chill it overnight to let the flavors develop.
Thank you
You can make a fruit syrup that’s to die for on ice cream. It works with most fruits, but berries are great. Blackberries, raspberies, blueberries. Straw berries. Some mix of all of them. Get a pot, sort out the bad berries, cover in water and simmer until it’s mush. run it through a strainer or sieve or somethingt to clean out the worst of the mush/seads and add sugar, lemon and maybe some cinnamon to taste. while you still have mostly-liquid juice, take some out to make a corn starch slurry. mabye a tablespoon of juice and a half to a quarter for the corn starch. (this helps it become glossy.) Sugar to texture/taste, and reduce to the desired thickness.
(Yes, it’ll eventually become jam.)
Also goes great on waffles, pancakes or anything like that… cheesecake, brownies. I can think of a lot of things.
Erős Pista (Hungarian paprika paste) or Sambal Oelek + a fuckton of freshly grated garlic + a pinch of sugar = surprisingly close Huy Fong Sriracha alternative (great if you boycott US products or if there is yet another shortage). Can be enhanced even further with a couple drops of liquid smoke.
Mayo + sriracha goes with everything, from sushi to fries.
Sriracha is life.
You need a shot of lemon juice in your quick tartar sauce (mayo, relish, lemon juice)
Yes, yes I do. Ty.
Guajillo Sauce, many meals I cook I use this sauce.
- 6-10 dried Guajilo peppers, stems/seeds removed
- Half white onion
- 2-4 garlic cloves
- 2 whole tomatoes
- 2 spicy peppers of your choosing, Serrano/jalapeño
- 6ish cups of water
Boil the water in a large pot and add all ingredients. Simmer for 15-20 mins. Drain half the water out, either blend in a blender or use an immersion blender until smooth. Season with salt, pepper, and desired spices. Pass through a sieve if you’d like for further smoothness (I never do)
Made this last night, and poured it over a seared spoon roast (my once a year beef purchase) in the crock pot. Low for 6 hours, had the best shredded beef tacos.
You can see the sauce be made here: La Herencia de las Viudas YT
Soy sauce + mirin + honey/sugar. Add some Sake if you have it. That’s the basic sauce for most Japanese rice meals (oyakodon, gyudon, etc.). If you literally just want one sauce, Knorr liquid seasoning works on almost any savory dish.
Whorcheschire sauce and Ketchup makes a passable BBQ sauce
Try A1 and ketchup! Gives the BBQ sauce a nice tangy zip.
Ketchup and cola somehow works too.
I mix Frank’s wing sauce and Mayo for my breakfast sandwiches.
Frank’s wing sauce and ranch for lunch wraps.
Frank’s wing sauce and sour cream makes a good dipping sauce too.
Stick chipotles in adobo into a blender then mix with mayo.
Just as a funny aside, the hot sauce I used in my pizza/tots dip today was Franks. (Not the wings sauce though TBF.) Someone gave me a tonne of packets of it and ketchup and some single-serve cheeze wiz I’ve been using in various ways.
Mayonaise + Sambal Bajak = spicy mayo with amazing depth. If you’re feeling fancy frate in half a clove of garlic.
Don’t sub Sambal Bajak for Sambal Oelek. It is NOT the same thing.
Sour cream works well with basically anything tomato, including ketchup. Or a hot sauce of right consistency, not so hot that you only use a few drops.
For best results, use the sauces cold, and don’t mix them too much — so you taste them both separately instead of blended mush.
