What are your favorite home made sweet or savory tasting sauces? List as many as you like.
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:
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
Son of Grok's BBQ sauce is absolutely epic. Try it and you will not be let down.
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.
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!
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.
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