| Caramel Sauce Recipe adapted from Creole Christmas Cookbook, by Emeril Lagasse, with Marcelle Bienvenu, published by William Morrow, 1997 1 cup granulated sugar 1/4 cup water 1 cup heavy cream In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to the high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Cool. Yield: about 3/4 cup |
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| Comforting Barbecue Sauce Justin Wilson 4 cups onions, chopped 1 cup celery, chopped 1 cup bell pepper, chopped 1 cup fresh parsley, chopped 1 cup peanut cooking oil 2 tablespoons garlic, chopped 3 cups steak sauce � Louisiana hot sauce 3 cups ketchup 3 teaspoon salt 1 cup Southern Comfort Liquor In a large skillet, saut� onions, celery, bell pepper and parsley, in peanut oil until onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Salt to taste. Add Southern Comfort. Bring to a boil, lower heat and cover. Cook for 2 to 3 hours. This sauce can be stored in the refrigerator for several weeks. Makes 3 quarts to 1 gallon. |
| Sweet & Sour Sauce 1 tablespoon margarine 1 tablespoon cornstarch 1 cup milk 2 teaspoons dry mustard 2 teaspoons brown sugar 2 teaspoons white wine vinegar In a medium saucepan melt the margarine over medium heat. Mix the cornstarch with 2 tablespoons of milk until smooth. Add the cornstarch mixture to the saucepan, stirring until the mixture bubbles. Add the remaining milk and other ingredients and cook, stirring constantly, until smooth and creamy. Yields: 1 � cups or 20 servings of 1 tablespoons each |
| Sauces |