My Moms Piquant Sauce Recipes

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MY MOMS PIQUANT SAUCE

Make and share this My Moms Piquant Sauce recipe from Food.com.

Provided by Chef warren

Categories     Sauces

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 4



My Moms Piquant Sauce image

Steps:

  • mix all ingredients with a wire whisk in a mixing bowl.
  • my father and i both like to make extra sauce to dip the meat and is also very good on baked potatoes.

Nutrition Facts : Calories 261.9, Fat 1.3, SaturatedFat 0.2, Sodium 2013.4, Carbohydrate 66, Fiber 0.8, Sugar 61.1, Protein 3.6

6 tablespoons brown sugar
3 cups ketchup (or more)
1/2 teaspoon nutmeg
2 teaspoons dry mustard or 2 teaspoons mustard

PIQUANT SAUCE

This is great on grilled chicken. Also great on leftover baked chicken reheated in the oven. (Original recipe posted said 14 teaspoons nutmeg...THIS IS WRONG! It should only be 1/4 teaspoon! Sorry! Thanks Lavender Lynn for pointing this out!)

Provided by Shelby Jo

Categories     Sauces

Time 2m

Yield 1 batch

Number Of Ingredients 4



Piquant Sauce image

Steps:

  • Mix thoroughly.

3 tablespoons brown sugar
1/4 cup ketchup
1/4 teaspoon nutmeg
1 teaspoon dry mustard

PIQUANT SAUCE FOR MEATLOAF OR VEGGIES LOAVES

This is a recipe my Mom always used when she made meatloaf. Use it as you would ketchup (as a topping). It is not hot...just a wee bit spicy. It is good on meatloaf or veggie loaf sandwiches. If making for a family....you may want to double recipe. I use Keen's mustard in this. If you can....grate the nutmeg....a much more pungant taste. Cooking time is resting time.

Provided by luvcookn

Categories     Sauces

Time 35m

Yield 1/4 cup, 2-3 serving(s)

Number Of Ingredients 4



Piquant Sauce for Meatloaf or Veggies Loaves image

Steps:

  • Combine brown sugar, nutmeg and mustard until all lumps are gone -- or the sauce will be lumpy.
  • Add ketchup and mix until well combined.
  • Let sit for about 1/2 hour so the sugar crystals will dissolve.
  • Enjoy!

Nutrition Facts : Calories 110.3, Fat 0.3, SaturatedFat 0.1, Sodium 370.3, Carbohydrate 28, Fiber 0.2, Sugar 26.9, Protein 0.6

3 tablespoons brown sugar
1/4 cup ketchup
1/4 teaspoon nutmeg
1 teaspoon mustard, dry

PIQUANT TOMATO SAUCE

The tomatoes are ripening on the vine & it will soon be time to start canning. This tangy sauce is my favourite; in fact, I make enough to last all winter. Its perfect for pasta sauces, chicken parmesan, a topping for meatloaf or making your own seafood sauce!!

Provided by CountryLady

Categories     Sauces

Time 55m

Yield 4 cups

Number Of Ingredients 13



Piquant Tomato Sauce image

Steps:

  • Combine tomatoes, garlic, celery, peppers, onion& water in a large stainless steel or enamel saucepan.
  • Bring to a boil, reduce heat, cover & boil gently, stirring occasionally, for 20 minutes or until mixture has thickened& vegetables are soft.
  • Cool slightly; puree in a blender or food processor until smooth.
  • Return mixture to pot and add vinegar & spices.
  • Boil gently for 5 minutes to blend the flavours, stirring continuously.
  • Ladle sauce into hot, sterile jars allowing 1/2 inch of head space.
  • Process 15 minutes for 250 ml jars & 20 minutes for 500 ml jars.

3 cups coarsely chopped tomatoes (about 4 large)
3 cloves garlic, minced
3 stalks celery, finely chopped
3 jalapeno peppers or 1 long hot yellow wax pepper (seeded & finely chopped)
1 medium onion, finely chopped
1 cup water
1/2 cup cider vinegar
1/4 cup lightly packed brown sugar
1/4 cup tomato paste
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon dry mustard
1/2 teaspoon pickling salt

PIQUANT HERB SAUCE

I found this Bearnaise-like sauce in a Hellman ad in the November 1978 issue of Bon Appetit and have been using it ever since. Stick with the mayo brand, others thin out too much.

Provided by Toby Jermain

Categories     Sauces

Time 45m

Yield 1 2/3 Cups, about

Number Of Ingredients 10



Piquant Herb Sauce image

Steps:

  • Mix first 8 ingredients in blender at high speed until smooth.
  • In small saucepan, stir over medium heat until reduced to 1/3 cup.
  • Strain and return liquid to pan.
  • Stir in mayonnaise and heat until warm.
  • If too thin, beat 3 Tbsp of sauce thoroughly with egg yolk, and add yolk to remainder of sauce (I always add yolk!).
  • Continue to heat, stirring constantly.
  • DO NOT BOIL!
  • Garnish with chopped parsley if desired.
  • Serve with beef or chicken.
  • Outstanding substitute for Bearnaise Sauce, very easy to make and almost foolproof.

Nutrition Facts : Calories 648.9, Fat 47.5, SaturatedFat 7, Cholesterol 36.6, Sodium 1020, Carbohydrate 44.1, Fiber 1.6, Sugar 11.7, Protein 3.3

1/2 cup dry white wine
1/4 cup white wine vinegar
1/2 cup chopped fresh parsley
1 small onion, quartered
2 cloves garlic
3 teaspoons dried tarragon, lightly crushed
1/2 teaspoon dried chervil, lightly crushed
1/4 teaspoon white pepper
1 cup mayonnaise (Best Foods or Hellman's)
1 egg yolk (preferred) (optional)

PIQUANT SAUCE FOR FISH

Make and share this Piquant Sauce for Fish recipe from Food.com.

Provided by Molly53

Categories     Sauces

Time 15m

Yield 2 2/3 cups

Number Of Ingredients 7



Piquant Sauce for Fish image

Steps:

  • Melt butter and add remaining ingredients in the order listed; blend well.
  • Heat thoroughly.

Nutrition Facts : Calories 172.3, Fat 17.9, SaturatedFat 10.9, Cholesterol 46, Sodium 2083.7, Carbohydrate 3.5, Fiber 0.3, Sugar 0.9, Protein 1.4

1/4 cup butter
1 cup water
1 cup beef broth
2 teaspoons salt
1 teaspoon mustard seeds
6 tablespoons lemon juice (fresh is best)
1/8 teaspoon cayenne

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