Archives for Gravies & Sauces category

In the eastern part of North Carolina, barbecue sauce is a spicy blend of apple cider vinegar and red pepper flakes. Yield: 2 1/4 cups 2 cup apple cider vinegar 2 teaspoons granulated sugar 1 tablespoon plus 2 teaspoons red pepper flakes 1 1/2 teaspoons tabasco sauce 1 tablespoon freshly ground black pepper 2 teaspoons […]

Sausage gravy is made from the pan drippings leftover from frying sausage, then the sausage is crumbled into the gravy and served over hot biscuits. 1 pound hot sausage 1/2 cup flour 11/4 cups milk 1/2 teaspoon salt 1/2 teaspoon black pepper In a 10-inch cast iron skillet over medium heat, cook crumbled sausage until […]

This gravy (or a slight variation thereof) is the traditional accompaniment to fried chicken throughout the South. In Maryland, the gravy is served poured over the chicken; elsewhere, it is served on the side, usually over rice. Yield: 4 servings 2 tablespoons pan drippings 2 tablespoons flour or cornmeal 2 cups light cream or half […]

Lemon-Dill Mayonnaise

This sauce is great on crab cakes, catfish or with fried oysters. 1/2 cup mayonnaise 1 teaspoon fresh dill, finely chopped 1/2 teaspoon lemon juice In a small bowl, whisk together ingredients until blended. © 2001 Rick McDaniel

Remoulade Sauce

This is a quick and easy version of a New Orleans favorite. 1 pint mayonnaise 2 tablespoons Creole mustard 2  tablespoons grated onion 3 tablespoons prepared horseradish 1/4 teaspoon salt 1 tablespoon lemon juice 1 tablespoon white wine Worcestershire sauce 1/4 teaspoon pepper 1/4 teaspoon cayenne 1/4 teaspoon hot sauce Mix  ingredients well. Makes 21/4 […]

Jezebel Sauce

I get a lot of requests for the history of this sauce, and I’m sorry to say that after years of trying, I am no closer to figuring out where it came from. You find it in cookbooks from Louisiana back to the 1950s at least, and it probably goes back farther than that. Jezebel […]

A great way to start the day-serve over hot biscuits Ingredients 1 lb. hot sausage 1/2 cup flour 11/4 cup milk1/2 tsp. salt 1/2 tsp. black peppe Crumble sausage in pan. Cook until done, about 8 minutes. Remove from heat and drain on paper. Reserve 8 tablespoons of fat. Put fat back on high heat […]

The traditional accompaniment to country ham. Part of a well-balanced Southern Breakfast! Add water (or black coffee) to fried ham drippings in a hot pan. Let sizzle and stir. Serve with country ham, biscuits, and honey. If you like this recipe, I think you’ll really enjoy this cookbook: [asa]1581820046[/asa]