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 Kosher salt
In a 1-quart mixing bowl, whisk [...]
Archives for Gravies & Sauces category
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 done, about 8 minutes. Remove from [...]
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 and half
Poultry seasoning and [...]
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
This is a quick and easy version of a New Orleans favorite.
1 pint mayonnaise
2 tablespoons Creole mustard
2Â 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 cups sauce. Serve [...]
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 sauce can [...]
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 and add flour, salt and pepper. [...]
The traditional accompaniment to country ham. Part of a well-balanced Southern Breakfast!
Add water (or black coffee) to fried ham drippings in a [...]
