Gourmet Ketchups

Pizza Hut Pizza Sauce - (COPYCAT)

PIZZA HUT PIZZA SAUCE - ( COPYCAT)

I think this sauce is better than theirs.

Recipe by chef dabo

1 (15 ounce) can tomato sauce

1⁄4 cup water

1  teaspoon sugar

1⁄4 teaspoon dried oregano

1⁄4 teaspoon dried basil leaves

1⁄4 teaspoon dried thyme

1⁄4 teaspoon garlic powder

1⁄4 teaspoon salt

1⁄8 teaspoon black pepper

1  whole bay leaf

1⁄2 teaspoon lemon juice

Combine all ingredients in a small saucepan.

Cook over medium heat until sauce starts to boil.

Lower heat and simmer, covered,for 30 to 45 minutes or until it is as thick as you like it.

Makes enough for 2 pizzas.

Creamy Mustard Dipping Sauce for Shellfish

Recipe by: lutzflcat 

"Stone crab claws are traditionally served with a creamy mustard sauce in Florida, but you'll be surprised how tasty steamed shrimp are with this sauce, as well. So forget about that ketchup-horseradish sauce one typically eats with shrimp, and try a new dipping sauce."

1 cup mayonnaise

4 teaspoons dry mustard powder

1 teaspoon Worcestershire sauce

1 teaspoon steak sauce

1 teaspoon half-and-half

1 teaspoon lemon juice

1/2 teaspoon sriracha saucesalt to taste

To Make

Whisk mayonnaise, dry mustard, Worcestershire sauce, steak sauce, half-and-half, lemon juice, sriracha, and salt together in a bowl until smooth and creamy. Refrigerate for at least 30 minutes before serving.

Swiss Chalet Secret Sauce Copycat Recipe

Swiss Chalet Secret Sauce Copycat Recipe

Simple to make copycat recipe for Swiss Chalet dipping sauce. Perfect for rotisserie chicken, french fries and more. Make it right at home.

 Author Steve

Ingredients

2 cups chicken broth

2 tbsp vinegar

2 tsp tomato paste

1/2 tsp salt

1/2 tsp sugar

1 tsp paprika

1/4 tsp black pepper

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp allspice

1/4 tsp ground ginger

1/4 tsp basil

1/4 tsp oregano

1 tsp hot sauce

1/2 tsp Worcestershire sauce

2 tbsp corn starch

2 tbsp water

Instructions

Whisk together all the ingredients in a saucepan, except the corn starch and 2 tbsp water.

Bring the sauce to a low boil. Lower heat and simmer for 5-10 minutes.

Make a slurry by mixing together the corn starch and 2 tbsp water. Whisk the slurry into the sauce to thicken.

Serve warm.

Big Mac Secret Sauce (Copycat)

Big Mac Secret Sauce Copycat Recipe

 Author Steve Cylka

Ingredients

1 cup mayonnaise

4 tbsp ketchup

1 tbsp sugar

4 tbsp tangy dill relish

1 tsp vinegar

1/2 tsp salt

1 tsp dried onion flakes

1/4 tsp garlic powder

1/8 tsp cayenne pepper

Instructions

Whisk all ingredients together until blended.

Place in the fridge until ready to use.

Spread on burgers, sandwiches and more.

Pizza Hut Pizza Sauce (Copycat)

1 (15 ounce) can tomato sauce

1⁄4 cup water

1 teaspoon sugar

1⁄4 teaspoon dried oregano

1⁄4 teaspoon dried basil leaves

1⁄4 teaspoon dried thyme

1⁄4 teaspoon garlic powder

1⁄4 teaspoon salt

1⁄8 teaspoon black pepper

1 whole bay leaf

1⁄2 teaspoon lemon juice

To Make

Combine all ingredients in a small saucepan.

Cook over medium heat until sauce starts to boil.

Lower heat and simmer, covered,for 30 to 45 minutes or until it is as thick as you like it.

Makes enough for 2 pizzas.

Frank’s Hot Sauce (Copycat)

COPYCAT FRANKS RED HOT SAUCE

Recipe by Jessi Leigh

INGREDIENTS 

18 fresh cayenne peppers (ends & stems removed)

1 1⁄2 cups white vinegar

2 teaspoons garlic, minced

1 teaspoon salt

1 teaspoon garlic powder

To Make

USING FRESH CAYENNE PEPPERS.

There are two different ways to prepare this sauce. You can use fresh cayenne peppers, or you can use cayenne peppers from your garden that you have canned.

If you're using fresh cayenne peppers, simply remove the ends and measure all of the ingredients into a small saucepan.

Heat over medium heat until boiling.

Reduce the heat slightly, but so the mixture continues to boil.

Simmer about 20-25 minutes.

Remove the mixture from heat, carefully pour it into a blender & puree until thick and smooth.

Transfer the mixture back into the saucepan and simmer another 15 minutes.

USING CANNED CAYENNE PEPPERS.

If you're using canned cayenne peppers, which is what we used in this particular recipe --.

In a blender add 18 peppers, 1 cup of vinegar (we used the juice from our home-canned peppers), garlic, salt, and garlic powder.

Cover and puree until smooth.

Transfer to a saucepan and bring to a boil.

Reduce heat and simmer for 20 minutes.

The sauce is much better if you allow the flavors to marry overnight in the fridge, but if you don't have enough time to let it marinate overnight it will still turn out great wings!

Posh Tartar Sauce

Tartar Sauce

Recipe courtesy of Ina Garten

Show: Barefoot Contessa

Episode: Good Catch

Ingredients

• 1/2 cup good mayonnaise
• 2 tablespoons small-diced pickles or cornichons
• 1 tablespoon Champagne or white wine vinegar
• 1 tablespoon capers
• 1 teaspoon coarse-grained mustard
• Pinch kosher salt
• Pinch freshly ground black pepper

Directions

Place all the ingredients in a food processor or mini chopper fitted with a steel blade and pulse several times until the pickles are finely chopped and all the ingredients are well mixed but not pureed.

2007, Ina Garten, All Rights Reserved

One-Minute Hollandaise Sauce

One-Minute Hollandaise Sauce 

Recipe by: SUNKIST2

 "It's and  true: fast, easy, and yummy! You can make eggs Benedict, chicken or steak Neptune at home in no time. For a more savory dish, substitute red wine vinegar for the lemon juice and sprinkle in dried tarragon."

1/2 cup butter

2 egg yolks

1 tablespoon lemon juice

1 tablespoon milk

salt and ground black pepper to taste

To Make

Heat butter in a microwave-safe measuring cup in the microwave until melted, about 30 seconds.

Whisk egg yolks, lemon juice, milk, salt, and black pepper together in a microwave-safe bowl. Whisk melted butter, a bit at a time, into egg yolk mixture until sauce is smooth.

Cook sauce in the microwave on medium, whisking at 15-second intervals, until sauce is hot and thick, about 1 minute.

Family Sicilian Sauce and Meatballs

Family Sicilian Sauce and Meatballs

Recipe by: PETEIYC 

"My mother's family originally came from Sicily and every family member makes his or her own version - this version came most recently via Brooklyn. If there are any leftovers, they freeze very well. MANGIA! Serve with red wine and a good loaf of crusty Italian bread.”

Meatballs:

3 slices white bread, torn into pieces
1/4 cup milk or water
1 1/2 pounds ground beef
2 eggs
1/2 cup grated Romano cheese
1 pinch dried parsley
3/4 teaspoon salt, or to taste
1/4 teaspoon ground black pepper

Sauce:

3 tablespoons olive oil
4 onion, chopped
6 cloves garlic, chopped
12 (3.5 ounce) links sweet Italian sausage
1 1/2 pounds cubed beef brisket
1/2 pound pork neck bones
4 (6 ounce) cans tomato paste
3 (28 ounce) cans crushed tomatoes
1/2 cup red wine
4 bay leaves
1/4 teaspoon ground cinnamon
1/4 teaspoon dried parsley
1 teaspoon dried basil
salt and pepper to taste
3 (16 ounce) packages dry pasta

To Make

To Make The Meatballs, combine bread and milk or water in a medium bowl. Mix in ground beef, eggs, Romano cheese, parsley, and salt and pepper to taste. Form golf ball-sized meatballs; place into freezer to firm up.

To Make The Sauce, heat olive oil in a large pot on medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and 1 sausage link; cook about 3 minutes more.

Meanwhile, in a large skillet over medium heat, brown beef chunks and pork neck bones; set aside.

When onions and garlic are done, turn heat down to low. Add tomato paste and cook for a few minutes. Stir in the browned beef and pork, crushed tomatoes, wine, bay leaves, cinnamon, parsley, basil, and salt and pepper. Bring sauce to a simmer, then reduce the heat to low and cook for 3 to 4 hours.

Once you add the meatballs, let sauce simmer for 1 hour. When sauce is nearly ready, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cover pasta with sauce and meatballs and serve immediately.

Bolognese Sauce

Recipe by: Kimber

 "An excellent chunky pasta sauce with beef, pork, lots of vegetables and tons of flavor. Freeze any unused portions for later use. If you have fresh herbs, you may substitute 2 teaspoons chopped fresh basil for the dried basil in this recipe."

2 tablespoons olive oil

4 slices bacon, cut into 1/2 inch pieces

1 large onion, minced

1 clove garlic, minced

1 pound lean ground beef

1/2 pound ground pork

1/2 pound fresh mushrooms, sliced

2 carrots, shredded

1 stalk celery, chopped

1 (28 ounce) can Italian plum tomatoes

6 ounces tomato sauce

1/2 cup dry white win

1/2 cup chicken stock

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

salt and pepper to taste

To Make

In a large skillet, warm oil over medium heat and saute bacon, onion and garlic until bacon is browned and crisp; set aside.

In large saucepan, brown beef and pork. Drain off excess fat. Stir in bacon mixture, mushrooms, carrots, celery, tomatoes, tomato sauce, wine, stock, basil, oregano, salt and pepper to saucepan. Cover, reduce heat and simmer one hour, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Serve sauce over hot pasta.

Wedding Gift Spaghetti Sauce

Wedding Gift Spaghetti Sauce

Recipe by: Dog Fish Head aka Fabius

 "This recipe was given to me as part of a wedding gift recipe collection from a very dear friend. It is rich, aromatic, flavorful and makes A LOT. So please grab the biggest pot you can find. I mean REALLY BIG. Extra sauce freezes well for future pasta dishes."

Ingredients

1/2 cup butter

3 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, chopped

1 pound ground beef

1 pound mild sausage

4 teaspoons Italian seasoning

2 teaspoons salt (optional)

2 teaspoons dried rosemary

1 1/2 teaspoons dried oregano

1/2 teaspoon ground black pepper

76 fluid ounces water

1 (29 ounce) can tomato puree

3 (6 ounce) cans tomato paste

To Make

Heat butter and olive oil together with onion and garlic in a large pot over medium heat; cook and stir ground beef and sausage in the onion mixture until browned and crumbly, 10 to 15 minutes. Stir Italian seasoning, salt, rosemary, oregano, and black pepper into ground beef-sausage mixture; simmer for 20 minutes.

Pour water, tomato puree, and tomato paste into ground beef-sausage mixture; simmer, stirring occasionally, over low heat until flavors have combined, at least 2 hours.

Hollandaise Sauce

5. Hollandaise 

This is the one mother sauce not thickened by a roux. Instead, it's thickened by an emulsion of egg yolk and melted butter, which means it's a stable mixture of two things that usually normally can't blend together. This is a very delicate sauce because the emulsion can easily break, and rich hollandaise is usually used as a dipping sauce for asparagus or a finishing sauce for dishes like eggs Benedict.D

 Delicate and refined, Hollandaise sauce is a must in gourmet cooking. The ingredients should be fresh and of high quality. This sauce is ideally served the moment it is ready but  you can keep it in a double bowl boiler (bain marie) for up to 20 minutes after preparation. Separating eggs is essential here as well. 

Ingredients. 

Two Egg Yolk Hollandaise sauce

2 egg yolks

1 tablespoon water

1 to 2 teaspoons lemon juice

100g/ 4 oz unsalted butter

Salt and freshly ground black pepper

Three Egg Yolk Hollandaise Sauce

200g / 7oz butter, very cold

3 egg yolks, extra fresh

1 tablespoon ice cold water

Salt and white pepper to taste

1 tablespoon lemon juice, freshly squeezed, pulp removed

Five Egg Yolk Hollandaise Sauce

5 tbsp. water

Pinch salt and ground pepper

500g/8 oz/2 1/4 cups butter

5 egg yolks

1 tablespoon lemon juice

Piquant Blender Hollandaise Sauce

3 egg yolks

1 tablespoon lemon juice 

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

10 tablespoons unsalted butter (if it's salted, don't add salt as well

To Make

Method One of Four:

Three Egg Yolk Hollandaise Sauce

Cut the butter into small chunks with a sharp knife.

Whisk the egg yolks with the tablespoon of water in a heavy-based saucepan.

Put the saucepan over a double boiler base that is simmering over low heat.

Add the chunks of butter gradually, without ceasing to stir, until the sauce is well mixed. 

Add salt and pepper to taste.i

Pour in the lemon juice whilst still adding the remaining butter chunks.

Remove the sauce from the heat once the sauce has a smooth and creamy consistency.

Serve. 

Hollandaise sauce goes well with poached fish, eggs and steamed vegetables.

Method Two of Four:

Five Egg Yolk Hollandaise 

Pour 4 tablespoons of water in the saucepan. Add the salt and freshly ground pepper.

Put the saucepan base into the bain marie (double boiler). The bain marie should already contain hot water but not boiling at any time.

Melt the butter in a separate saucepan. Do not let it get hot, just melt gently.

Crack the eggs and separate the yolks into a bowl. You can use the whites for something else. Beat the egg yolks to combine, then add 1 tablespoon of water. Transfer the egg yolks to the saucepan with warmed water and seasonings.

Whisk the ingredients as they sit in the saucepan within the bain marie. Continue to whisk until the egg yolks take on the consistency of thickened cream.

Pour the melted butter in slowly, whisking constantly. Add 2 tablespoons of water gradually in drops, once the butter has been completely added.

Taste. Adjust the seasoning as needed. Once happy with the flavor, add the lemon juice and stir through quickly

Transfer to a serving container, as desired. If needed, the sauce can be strained. Serve warm.

Method Three of Four:

Two Egg Yolk Hollandaise sauce

Set up the double boiler or bain marie. Add water and gently simmer.

Add the egg yolks to the top portion of the double boiler. Also add the water and 1 teaspoon only of the lemon juice.

Whisk the egg yolks and other ingredients together. Whisk until they begin to slightly thicken.

Pour in the remaining lemon juice. Add salt and pepper to taste.

Transfer to a serving container, as described sired. Serve warm.

 Method Four of Four:

Piquant Blender Hollandaise Sauce

  Place the butter into a small heavy-based saucepan. Melt over gentle heat but do not overheat or boil.

Pour the egg yolks, lemon juice, salt and cayenne into the blender.

Blend together at a medium to medium-high speed. When it lightens in color, it's done (about 20 to 30 seconds).

Switch to the lowest setting on the blender

Gradually tip in the butter, leaving the blender turning at its lowest speed. Allow it to blend a little longer after all the butter has been added.

Turn off the blender. Do a taste test. You can adjust the lemon or salt flavors as needed. If it's too thick, add a little water but not too much. If you add anything, do a very quick blend to combine the additional ingredients.

Transfer to a serving container or keep warm until needed. Serve warm.

Copycat Pizza Hut Pizza Sauce

1 (15 ounce) can tomato sauce

1⁄4 cup water

1 teaspoon sugar

1⁄4 teaspoon dried oregano

1⁄4 teaspoon dried basil leaves

1⁄4 teaspoon dried thyme

1⁄4 teaspoon garlic powder

1⁄4 teaspoon salt

1⁄8 teaspoon black pepper

1 whole bay leaf

1⁄2 teaspoon lemon juice

To Make

Combine all ingredients in a small saucepan.

Cook over medium heat until sauce starts to boil.

Lower heat and simmer, covered,for 30 to 45 minutes or until it is as thick as you like it.

Makes enough for 2 pizzas.

Velouté Sauce

2. Velouté

 Velouté sauce is one of the most common sauces found in French cuisine and is often used on poultry or seafood dishes. If you want to make your own velouté sauce, all you need is some butter, flour, stock, and salt and pepper to taste.

2 tsp butter

2 tsp flour

1.5 cups stock. This may be beef, chicken, veal, fish and vegetable, but preferably freshly made. (See tips).

Salt and pepper to taste.

To Make

Melt the butter in a saucepan over low heat and add the flour. Stir well until it has lightened in color to be a blonde roux.

You can make it a dark roux for a more brown color by continuing to cook it until it reaches a desired brown color. Stir continuously to prevent it from burning.

Add the stock to the roux in batches and whisk or stir each batch until smooth.

Cook gently for approximately 5 minutes while stirring regularly to prevent sticking.

Taste to ensure the sauce is smooth and not floury in taste. Velouté should be velvety smooth. Season to taste.