I’m showing you how to make a tomato sauce using fresh tomatoes. You’ll often hear me say in these videos that what we’re making is way better than what you can buy at the store and with this, not only is it better, but you literally can’t get this at a store! If you’ve never done this before, I think you’ll be surprised at how simple and easy it is-in fact, the hardest thing will be finding vine-ripened tomatoes.
Creamy, savory, tangy, and sweet Southern-style sauce and dip that originated in a Greek restaurant in Mississippi. It’s delicious on french fries, chicken tenders, onion rings, shrimp, crab, fish tacos, etc., or also as a salad dressing. Similar to a Louisiana remoulade, it’s good on just about anything fried and is popular throughout the South. Keep stored in the refrigerator for about 1 week.
A combination of apricot preserves, jalapeno peppers, and spices bring together some heat in this savory hot sauce.
Turkey is substituted for beef in this dreamy Bolognese sauce, plus your picky eaters might not even notice you’ve snuck some veggies in. Serve with freshly shaved Parmesan cheese if desired.
A decadent sauce for steak, also great for dipping French bread.
This fat-free sauce is the essence of chocolate. Add a spoonful to hot rice milk for a dairy-free cocoa treat.
Amazing butter sauce can be used on anything from seafood to leftover chicken or beef to potatoes. Quick, easy, creamy, and delicious!
Very quick and simple mixed berry sauce. Tastes lovely on most citrus or white cakes, along with waffles, crepes, and griddle cakes.
Top your crab, shrimp, lobster, salmon dishes, or seafood po’ boy sandwiches with this wonderful cold sauce that has its origins in France and was then popularized in New Orleans.
Hot chiles and rich chocolate make this authentic mole sauce perfect for topping stewed meats or enchiladas.