Occasionally I like a sauce on my meats but i have a hard time finding good recipes.  My current favorite is Ree Drummond's whiskey cream sauce, it's awesome, but what else is out there?  Ideally I'd learn to make a couple spicy asian  sauces for fish/meat.

Show me your sauce!

Link - http://www.foodnetwork.com/recipes/ree-drummond/whiskey-cream-sauce-recipe-2119079

I like the sauce she makes for the Marlboro Man sandwiches.

Butter, Lawry's Seasoned Salt, and Worchestershire sauce.

shesimmers.com has good Thai sauces that can be used on a number of things.

Comeback sauce, despite its terrible name, is great on fried seafood, or anything that you'd use cocktail or tartar sauce on. Add horseradish to any recipes that don't have horseradish mustard in them. Its perfect for fried seafood poboys.

Butter make everything taste better

Cut a stick of butter up and soften at room temp

Put a teaspoon of sugar, table spoon of fine diced shallots in a sauce pan and lightly caramelize

add a 1/2 cup of port and a 1/2 cup of sherry wine away from heat and then reduce to almost to a syrup. Careful booze=fire

pull of heat let cool for 30 to 60 second and slowly add butter a little at a time. Keep stirring briskly so the butter doesn't separate. keep warm until use but to much heat and it will separate.

You can use whatever for you flavors: wine or juice, onions or roasted peppers, raspberries or apricots


Simple compound butters are great on meats/fish also

Soften a stick of butter
Whip in a bowl, mixer or by hand, until it gets white, light and fluffy
Put a big dollop on your meat

Add whatever turns you on;
Like for a beef, fresh cracked pepper and crumbled blue cheese
Pork, chopped cranberries and brown mustard
Fish, pineapple and scallions

I like the guy's channel

Awesome, thanks guys!

the food wishes basic acid/butter emulsion has become my go-to quick sauce recently.  it's ridiculously simple, and adaptable to anything--from euro-style lemon juice or red wine vinegar to asian profiles with sake or black vinegar.

Bearnaise on steak.

Made the Asian Zing sauce this weekend for chicken wings.  It's dead on in taste to BWW (nobody in GD goes there anyway).  I did go sugar free with mine.  The taste doesn't suffer for it.  Mix 1/8 cup water with 1/2 cup Splenda and substitute that for corn syrup.  The Huy Fong (chili-garlic sauce) sauce controls the heat so if you want it hotter you add more than 1/4 cup.

Link to multiple sauces

I love BWW.  Thanks!

We must be the only two here who will admit they like the food or at least the sauces.

True enough, I don't go in there but maybe once a year for sauce pickups (Jerk is one of the harder recipes) because I hate they are anti gun.

I want to try making the garlic Parmesan next.

Whiskey Peppercorn Cream Sauce:

Combine 2/3 cup Beef Broth and 1/2 tsp cracked black pepper in a small sauce pan and simmer until reduced to slightly less than 1/2 cup. 


Now add half an ounce whiskey and and half a cup of heavy cream stir well and continue simmering until this is reduced to 1/2 cup.



Ina skillet, add 1/2 TBS Olive oil, 1/2 clove minced garlic, 1/2 tsp minced Shallot and saute for 1 minute. Now add 1/2 cup sliced mushrooms and saute until tender.


Let the skillet cool just a bit then add the Peppercorn sauce, mushroom mixture, 1/2 tsp Dijon mustard, and another 1/2 ounce Whiskey and reduce until thickened. 


Enjoy over a beef tenderloin:

For your Asian needs google hoisin recipes. It's a fantastic base that can be sweet, salty, hot, whatever you want. And rice noodles soak it up fantastically.

This one was sesame oil, soy sauce , hoisin, garlic, habanero, honey, and rice vinegar.

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Why am I always the threadkiller lol. Someone else post.

This is the cooking forum - it (as well as most others) moves about as fast as molasses in winter compared to GD.... 

This is basically my cheap/easy/good enough "recipe" for massamun curry, but if you let it reduce, I imagine it would make a great sauce for most meats. Not too much though, will become too rich.

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I do a butter and soy and balsamic vinegar sauce that goes over sauteed asparagus.  

Recipe