Celebrate National Sauce Month with These Delicious Recipes for March.

Did you know that March is National Sauce Month? Here are some incredible sauce recipes to celebrate this month. Not only are these sauces delicious scrumptious, but you can also use slightly expired foods in these recipes.

Pesto

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What You’ll Need:

  • 1/4 cup walnuts
  • 1/4 cup pignolis (pine nuts)
  • 3 tablespoons chopped garlic (9 cloves)
  • 5 cups fresh basil leaves, packed
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 cups olive oil
  • 1 cup freshly grated Parmesan

How to Make:

Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.

To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

 Recipe courtesy of Food Network

Salted Caramel Sauce

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What You’ll Need:

  • 1 cup sugar
  • 1/4 cup water
  • 3/4 cup heavy cream
  • 3 1/2 tablespoons unsalted butter
  • 1 teaspoon gray sea salt, crushed or kosher salt

How To Make:

In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes. Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.

Recipe Courtesy of Food Network

Thousand Island Dressing

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What You’ll Need:

  • 1/2 clove garlic, minced
  • 1/4 teaspoon kosher salt plus more to taste
  • 3/4 cup prepared or homemade mayonnaise
  • 1/4 cup bottled chili sauce
  • 2 tablespoons ketchup
  • 1 1/2 tablespoons minced onion
  • 2 teaspoons sweet pickle relish
  • 1/2 hard-cooked large egg, pushed through a sieve or finely chopped

How To Make:

Make a paste with the garlic and 1/4 teaspoon of the salt by crushing them with the side of a chef’s knife. In a small mixing bowl, whisk together the garlic, mayonnaise, chili sauce, ketchup, onion, relish and egg until combined. Season with salt and pepper to taste. Use now or store covered in the refrigerator for up to 2 days.

Recipe Courtesy of Food Network

Thai Peanut Sauce

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What You’ll Need:

  • 1/2 cup peanut butter
  • 1 (8-ounce) can coconut milk
  • 1/2 cup agave nectar
  • 1/2 cup fresh lime juice
  • 1/4 cup soy sauce
  • 1/2 teaspoon garlic powder
  • Red pepper flakes

How To Make:

In a blender or food processor, mix the peanut butter, coconut milk, agave nectar, lime juice, soy sauce, garlic powder, and red pepper flakes, to taste, together until the texture is smooth and loose.

Recipe Courtesy of Food Network

Homemade BBQ Sauce

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What You’ll Need:

  • 1 tablespoon canola oil
  • 2 cloves garlic, minced
  • 1/2 onion, diced
  • 1 cup ketchup
  • 1/3 cup molasses
  • 1/3 cup brown sugar
  • 4 tablespoons minced chipotle peppers in adobo sauce
  • 4 tablespoons distilled vinegar
  • 1 tablespoon Worcestershire sauce
  • Dash salt

Thanks for visiting FoodWasteAced! We hope we helped you in our journey of preserving food, from our table to yours. For more delicious recipes like these,  please visit our recipes page in the menu bar.

Stay Fresh,

The FoodWasteAced Team

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6 thoughts on “Celebrate National Sauce Month with These Delicious Recipes for March.

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