4

votes

What are your favorite home made sweet or savory tasting sauces?

Answered on August 19, 2014
Created November 06, 2011 at 6:53 PM

What are your favorite home made sweet or savory tasting sauces? List as many as you like.

C56baa1b4f39839c018180bf63226f7d

(3499)

on November 08, 2011
at 08:08 PM

Also, considering your name, you might like the ones from Auntie Arwen: http://www.auntiearwenspices.com/store/rubs/

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on November 08, 2011
at 07:46 PM

Can one buy "an" anchovy, I wonder? Just kidding, I buy a bag of frozen ones for my cats sometimes and I'll try that.

C56baa1b4f39839c018180bf63226f7d

(3499)

on November 08, 2011
at 05:51 AM

Add an anchovy into your beef broth and it will greatly boost the beefiness.

C56baa1b4f39839c018180bf63226f7d

(3499)

on November 08, 2011
at 03:58 AM

I get mine from Dr. Gonzo's Uncommon Condiments, but it's currently out of stock. Penzey's has a few mixes as well, but if you have a stocked spice rack, your best bet is just to mix your own to taste. Use paprika and cayenne, garlic powder, salt, black pepper, brown sugar, and a small smattering of other spices like dry mustard, oregano, and cinnamon.

8508fec4bae4a580d1e1b807058fee8e

(6259)

on November 08, 2011
at 03:41 AM

Where do you get barbecue spice mix?

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on November 07, 2011
at 05:20 AM

I agree Dorado! Very Tasty!

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on November 07, 2011
at 05:19 AM

Thank You See!!

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on November 06, 2011
at 10:46 PM

Awesome! Thank You Very Much!

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on November 06, 2011
at 10:45 PM

Awesome! Paleohackers have some serious talent.

3846a3b61bc9051e4baebdef62e58c52

(18635)

on November 06, 2011
at 10:07 PM

dang....i'm saving this thread. thanks!

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on November 06, 2011
at 09:15 PM

BTW, I've found that an interesting "base flavor" for beef bone broth is your daily dose of cod liver oil stirred into your bowl. I don't taste fish at all, but it adds "something" I find very desirable to the overall mix of meat/vegetable flavors.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on November 06, 2011
at 09:14 PM

BTW, I've found that an interesting "base flavor" for beef bone broth is your daily dose of cod liver oil into your bowl. I don't taste fish at all, but it adds "something" I find very desirable to the overall mix of meat/vegetable flavors.

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on November 06, 2011
at 08:42 PM

Awesome Information JuBa! Many Thanks!

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on November 06, 2011
at 08:42 PM

Many Thanks Jake. Needed BBQ!

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on November 06, 2011
at 08:42 PM

Awesome FutureBoy!

Medium avatar

(5639)

on November 06, 2011
at 08:31 PM

bordelaise/marchand de vin sauce is my FAVORITE!

Medium avatar

(5639)

on November 06, 2011
at 08:29 PM

Dude, you sound like an amazing cook. I like to think of myself as somewhat of a gourmand, but you put me to shame. BTW, my GF has been asking about organizing an NYC Paleo get together of some sort...

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on November 06, 2011
at 07:37 PM

Thanks for the sauces Bree!

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on November 06, 2011
at 07:36 PM

Favorite is plural in this case :-)

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on November 06, 2011
at 07:32 PM

I don't want to choose just one either!

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on November 06, 2011
at 07:28 PM

Awesome! Thanks Nance!

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8 Answers

best answer

5
Ce7e28769d92d5de5533e775b1de966e

on November 06, 2011
at 08:20 PM

I mix and match these, some only come out in the winter, others are used year round. The one with capers is really good with seafood, fresh or even if you're in a pinch a can o tuna. Just mix it up, throw it on greens. The one with curry powder I was taught to use with cauliflower and it's truly brill - I add snipped dried figs to the mix and then roast. I've amended it since then and use a little chicken stock to loosen it up to drizzle on chicken with some lemon juice - definitely multi-functional.

There are more, there are always more, but these seem to be the most used outside of reducing stock adding mushrooms and herbs or making my own tomato sauce:

  • Brown butter with sage
  • Nuoc Mam
  • Fresh grated horseradish with lemon and chives either alone or mixed with a bit of sour cream
  • Miso mixed with a little water, rice wine vinegar, fresh grated ginger, lime, scallion
  • Lemon vinaigrette
  • Almond butter mixed with sesame oil, gf soy sauce, some water, ginger, garlic, rice wine vinegar, lime juice
  • Miso with curry powder, turmeric, gf soy sauce, onion, garlic, whatever oil you want to use
  • Garlic, lemon zest, lemon juice, salt/pepper, capers, parsley, neutral oil
  • Wine reduced with aromatics and hit with a little butter at the end

Medium avatar

(5639)

on November 06, 2011
at 08:31 PM

bordelaise/marchand de vin sauce is my FAVORITE!

Medium avatar

(5639)

on November 06, 2011
at 08:29 PM

Dude, you sound like an amazing cook. I like to think of myself as somewhat of a gourmand, but you put me to shame. BTW, my GF has been asking about organizing an NYC Paleo get together of some sort...

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on November 06, 2011
at 08:42 PM

Awesome Information JuBa! Many Thanks!

3
Medium avatar

(12379)

on November 06, 2011
at 07:29 PM

OMG - cooking is all about the sauces - do I have to choose????

Gravy made of any drippings of a roast (chicken, duck, beef, lamb, pork)

Apple sauce with cinnamon isa good sweet sauce - oh and berry sauce with some honey

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on November 06, 2011
at 07:36 PM

Favorite is plural in this case :-)

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on November 06, 2011
at 07:37 PM

Thanks for the sauces Bree!

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on November 06, 2011
at 07:32 PM

I don't want to choose just one either!

2
C56baa1b4f39839c018180bf63226f7d

on November 06, 2011
at 09:16 PM

East Carolina style barbecue sauce: 1 cup of cider vinegar, 1/2 cup of Red Hot sauce, 1.5tbsp of brown sugar, 1tbsp molasses, 1tbsp white or yellow or Dijon mustard, 1/2tbsp honey mustard, 1tbsp barbecue spice mix.

Otherwise pan sauces are very Paleo. More or less you just use the fond and leftover bone broth or wine from your skillet when cooking something on the stove top, and whisk butter into it.

EDIT: adding lemon and capers to your pan sauce is an excellent idea as well, especially if you've been pan-frying pork.

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on November 06, 2011
at 10:46 PM

Awesome! Thank You Very Much!

C56baa1b4f39839c018180bf63226f7d

(3499)

on November 08, 2011
at 08:08 PM

Also, considering your name, you might like the ones from Auntie Arwen: http://www.auntiearwenspices.com/store/rubs/

8508fec4bae4a580d1e1b807058fee8e

(6259)

on November 08, 2011
at 03:41 AM

Where do you get barbecue spice mix?

C56baa1b4f39839c018180bf63226f7d

(3499)

on November 08, 2011
at 03:58 AM

I get mine from Dr. Gonzo's Uncommon Condiments, but it's currently out of stock. Penzey's has a few mixes as well, but if you have a stocked spice rack, your best bet is just to mix your own to taste. Use paprika and cayenne, garlic powder, salt, black pepper, brown sugar, and a small smattering of other spices like dry mustard, oregano, and cinnamon.

2
1ec4e7ca085b7f8d5821529653e1e35a

(5506)

on November 06, 2011
at 07:35 PM

Son of Grok's BBQ sauce is absolutely epic. Try it and you will not be let down.

http://www.sonofgrok.com/2009/06/sog-zesty-bbq-zauce/

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on November 06, 2011
at 08:42 PM

Many Thanks Jake. Needed BBQ!

1
96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on September 07, 2013
at 12:44 AM

My number-one favorite sauce is bone broth simmered down to the consistency of thick gravy--explodes in my mouth!

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on November 06, 2011
at 07:28 PM

Awesome! Thanks Nance!

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on November 06, 2011
at 09:14 PM

BTW, I've found that an interesting "base flavor" for beef bone broth is your daily dose of cod liver oil into your bowl. I don't taste fish at all, but it adds "something" I find very desirable to the overall mix of meat/vegetable flavors.

C56baa1b4f39839c018180bf63226f7d

(3499)

on November 08, 2011
at 05:51 AM

Add an anchovy into your beef broth and it will greatly boost the beefiness.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on November 06, 2011
at 09:15 PM

BTW, I've found that an interesting "base flavor" for beef bone broth is your daily dose of cod liver oil stirred into your bowl. I don't taste fish at all, but it adds "something" I find very desirable to the overall mix of meat/vegetable flavors.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on November 08, 2011
at 07:46 PM

Can one buy "an" anchovy, I wonder? Just kidding, I buy a bag of frozen ones for my cats sometimes and I'll try that.

1
Medium avatar

on November 07, 2011
at 03:47 AM

I invariably side with hot and spicy. My staple sauce: a mix of various commercial pepper sauces, horseradish, stone ground mustard, tomato sauce to moderate if I get too far out, hot-spicy wise. I have learned, trial and error, to respect the power of all things Habanero. Moderation advised.

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on November 07, 2011
at 05:20 AM

I agree Dorado! Very Tasty!

1
Ecc6aa6f4a961fbfce510bda4bd84916

(451)

on November 07, 2011
at 03:40 AM

Tahini mixed with fresh lemon juice, garlic, olive oil, parsley and salt and pepper. This is really good with roast cauliflower.

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on November 07, 2011
at 05:19 AM

Thank You See!!

1
Medium avatar

on November 06, 2011
at 07:40 PM

I was just reading in Salt by Mark Kurlansky, about the original recipe for Ketchup, which is based on an Indonesian fish sauce called Kecap ikan. This recipe is from 1758:

"To make English Ketchup: Take a wide mouth'd bottle, put therein a pint of the best white wine vinegar [ed: I would probably use champagne vinegar], putting in ten or twelve cloves of eschalot peeled and just bruised; then take a quarter of a pint of the best langoon white wine, boil it a little, and put to it twelve or fourteen [salt cured] anchovies washed and shred, and dissolve them in the wine, and when cold, put them in the bottle; then take a quarter of a pint more of white wine and put it in mace, ginger sliced, a few cloves, a spoonful of whole pepper just bruised, and let them boil all a little; when near cold, slice in almost a whole nutmeg, and some lemon peel, and likewise put in two or three spoonfuls of horseradish; then stop it close, and for a week shake it once or twice a day; then use it; you may add it to clear liquor that comes from mushrooms. ---Eliza Smith"

Sounds remarkably Paleo, aside from the sugar in the white wine! I really want to try it!

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on November 06, 2011
at 08:42 PM

Awesome FutureBoy!

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