Tag Archives: Sauce

Homemade Butterscotch Sauce

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Butterscotch Sauce over Ice Cream

Any time is a good time for an ice cream sundae, in my opinion. Still, when the weather warms up- it is even nicer. I have been known to have an ice cream sundae for dinner on really hot days.

I was talking to some friends about ice cream sundaes and our favorite toppings. I had mentioned how much I loved a hot fudge sundae. My friend said that she loved butterscotch sauce. I had to agree. I love a butterscotch sauce, too. I had made butterscotch sauce before, but not in a very long time. I found my old recipe and made it. I thought it could be better, so I played around and tweaked it a little. The end result is bliss. Creamy, sweet, smooth and buttery with just a hint of saltiness.

This sauce is a great topper for ice cream, but is also a tasty sauce for cakes, and fresh fruit.

It is really easy to make, which is a nice bonus. Start to finish, this sauce can be done in about 10 minutes. No special equipment needed, either. I used a heavy bottomed pan, which worked great. I didn’t want my sauce to scorch while cooking. I think I might have stirred it once, just to be safe. The sauce will thicken when it cools down. Thickens even more once stored in the fridge. It is best served warmed up a little or at room temp.

So here is my butterscotch sauce recipe.

Butterscotch Sauce

6 T. butter

½ c. half and half

½ c. brown sugar

1 t. molasses*

½ -1 teaspoon salt

1 t. vanilla

Melt butter in a heavy bottomed pan. Add remaining ingredients, except vanilla, to the pan. Stir to mix well, then bring to a boil over medium heat. Boil 5 minutes.  After 5 minutes, remove from the heat and stir in the vanilla. Sauce will thicken as it cools. Store in fridge and warm a little before using. Makes about a cup of sauce. Keeps for weeks in the fridge, but you’ll eat it long before that.

*The addition of a little molasses was because my original recipe called for dark brown sugar. I only had light brown sugar. I liked the flavor that extra molasses added to the finished sauce. Feel free to omit the extra molasses, or add a pinch more, depending on how dark you want your finished sauce.

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Plum Glazed Wings

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Plum Glazed Wings

Plum Glazed Wings

I love when local fruit is in season. I found myself with lovely red plums and I decided to use some of them to make a sauce for  chicken wings. I started by peeling the plums. You could leave the skins on, if you like, but I prefer them off. I put the plums in boiling water for a minute and then in cold water. The skins came right off. I removed the pits and pureed the plums- I ended up with a cup of fresh plum puree. From there it was a matter of creating the sauce. I minced an onion and cooked it in a little bacon fat- you could use butter or oil.  I added a couple of cloves of minced garlic once the  onions were tender. After that I added the plum puree, 1/4 cup of apple cider vinegar, a couple of tablespoons of honey, a tablespoon of hot sauce and salt. I let it cook for about 10 minutes to thicken and gave it a taste. It was pretty good, but needed something more. I added some fresh grated ginger and let it cook a few more minutes. It was wonderful. I decided to smooth the sauce out in the blender but it would be fine to leave it be.

 

To cook the wings I just pan fried them. I cooked them in a skillet, covered for about 20 minutes, turning a couple of times. I poured the sauce over them and turned the heat down to medium. I let them cook, covered, another 10 or 15 minutes. Once I was sure the wings were cooked through I uncovered them and let the sauce cook down and thicken a little. It created a nice glaze on the wings. Easy and very tasty. I ended up pureeing more plums and tossed them in the freezer so I can make this sauce again when the weather is chilly and no fresh plums are around.

 

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Peanut Dipping Sauce

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Peanut Dipping Sauce

Peanut Dipping Sauce

I had a special request for this recipe. We were doing an Asian dinner for  Chinese New Year and needed an assortment of dipping sauces. This one is super easy and requires no cooking. I made a single batch but should of made more as it went fast. 

 Peanut Dipping Sauce

1/3 c. peanut butter

1/3 c. coconut milk

1/2 t. crushed red pepper

1-2 cloves garlic

1 t. fresh grated ginger

1 t. soy sauce

Dash hot red pepper sauce

Salt and pepper to taste

 Combine all ingredients in a blender or food processor until smooth.

Note: If you want to use this sauce on pasta thin it with 1/3 cup of vegetable stock.

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Curried Coconut Sauce

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Curried Coconut Sauce

Curried Coconut Sauce

Since I had some leftover coconut milk from making peanut sauce the other day I wanted to use it in a sauce. I looked around my fridge and pantry to see what was available and came up with this sauce. I had some carrots and other veggies and added them to the mix along with some curry powder. I ended up having some of the sauce with roasted chicken. Very tasty.

 

 

Curried Coconut Sauce 

2 T. oil

1/2 c. chopped shallots

1 1/2 c. sliced carrots

1 c. chopped sweet pepper

2 cloves garlic, sliced

1 qt. vegetable stock- or use whatever you have

1 1/2 c. coconut milk

2 tablespoons curry powder

salt to taste

Heat oil in a medium saucepan and saute the shallots until tender. Add the veggies and cook a few minutes more. Add the stock and cook on medium high heat until most of the liquid has cooked off. Add the coconut milk and curry powder and puree until smooth. Add salt, if needed.  Serve sauce with pasta, rice, meats or cooked veggies.

Chicken with Curried Coconut Sauce

Chicken with Curried Coconut Sauce

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