This sweet strawberry sauce, flavored with brown sugar and balsamic, is a great way to jazz up classic vanilla ice cream.
- 2 lb. strawberries
- 1/3 cup dark brown sugar
- 4 Tablespoons balsamic glaze (see Note)
- In a medium saucepan over high heat, bring strawberries and brown sugar to a boil.
- Reduce heat to medium-low and simmer for 10 minutes. Remove pan from heat and, using a potato masher, mash berries until broken up but still chunky.
- Let cool for 30 minutes, then stir in balsamic glaze. Serve sauce over ice cream.
Tips & Techniques
Note: Balsamic glaze is available at gourmet grocers and williams-sonoma.com, or substitute 1 cup balsamic vinegar plus 1 tablespoon granulated sugar, boiled and reduced by half (yields 8 tablespoons).
If you really wanted to try this hack and were missing the port—say you were in need of an impressive, very-last-minute dinner party dessert, or something else to throw on your cheese plate or to pep up your steak or soup or salad (or you know, your fancy, well-priced quarterly balsamic delivery from Food52 had run out)—you absolutely could. You could just leave the port out, or splash in a fruity red wine, or honey, or cherry juice and tweak the flavor and consistency as you like. Or you could just surrender as I did, and commit this formula to memory, knowing that it your new tool to have this elixir anytime, near instantly.
- 1/3 cup balsamic vinegar
- 1 tablespoon sugar
- 1 tablespoon port
- Combine ingredients in shallow, nonreactive pan and slowly reduce over extremely low heat. Mixture should be barely simmering.
- Continue until mixture is reduced to half its original volume.
- Let cool to room temperature and use immediately.
- Serve over vanilla ice cream or panna cotta, on ripe pears or strawberries, with cheeses (especially, but not limited to, Parmesan), stirred into soups and drizzled over grilled steaks and pork chops—or anywhere else your food could use a hit of bright, sweet tang.
This delicious recipe for Shrimp Sauce Yum Yum Sauce will have you believing that you are sitting at the finest Japanese restaurant.
- 2 Cups (440g) of Mayonnaise
- 1/2 Cup (122g) Ketchup
- 3 Tablespoons (36.5g) Sugar
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Paprika
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 Cup of water
- 1 teaspoon Siracha or other hot sauce
- Mix all ingredients in a bowl – may add extra sugar to taste.
- Allow to sit in refrigerator for at least an hour before serving so that flavors can meld.
White Barbecue Sauce – an Alabama favorite! More of a condiment than a BBQ sauce this tangy, creamy sauce compliments both smoked & grilled chicken & pork.
- 1/2 cup plain mayonnaise
- 1 Tablespoon water
- 1 Tablespoon lemon juice
- 2 Tablespoons apple cider vinegar
- 1/4 teaspoon salt
- 1/2 tablespoon coarse black pepper
- 1 teaspoon Dijon Mustard
- 1 teaspoon honey
- 1 clove garlic, very finely minced
- A few dashes of hot sauce or sriracha sauce to taste
- Simple whisk all of the ingredients together until smooth.
- If you like the sauce a little thicker, just add another tablespoon or two of mayonnaise or thin it with a little more water if you find it’s too thick for your taste. I’ve seen it from a very watery consistency to as thick as ranch dressing.
- Let sit in the fridge for several hours or overnight to let the flavours develop.
- Best made the day before.
This does make a relatively small batch of sauce to serve about 4 people or so. Double or triple the recipe as needed if serving larger groups.
Ditch your standard BBQ sauce and whip up a batch of this easy to make, spicy, & flavorful Carolina Mustard Barbecue Sauce next time you fire up the grill.
- 1 cup (250 g) yellow mustard
- 1/4 cup (85 g) honey
- 1/4 cup (55 g) light brown sugar
- 1/2 cup (129 g) apple cider vinegar
- 1 tablespoon (30 g) chipotle pepper in adobo, minced
- 1 tablespoon (15 g) ketchup
- 2 teaspoons (25 g) Worchestershire sauce
- 1 teaspoon (3 g) garlic powder
- ground black pepper to taste
- Mix all ingredients well.
- For best results, refrigerate in an airtight container overnight to allow the flavors to develop.
- To serve, warm in a pot over very low heat and use on grilled meats like pulled pork or chicken.
A great side dish for Thanksgiving dinner. It can be used as filling for cranberry/cream cheese tarts and also makes a great topping on bagels, corn bread, or cheesecake. Pour into a serving dish or jars and cover. The pectin in the cranberries will make the cranberry sauce gel as it cools. I usually use a fork to mix it up which will make it more pliable.
- 1 cup water
- 1 cup white sugar
- 1 (12 ounce) package fresh cranberries (such as Ocean Spray)
- 1/2 teaspoon orange extract
- Bring water to a boil in a saucepan; add sugar and cook until sugar is dissolved, about 5 minutes.
- Mix cranberries into the sugar water; bring to a boil, reduce heat to low, and simmer until desired consistency is reached, about 10 minutes.
- Up to 2 cups sugar may be used in the recipe if you prefer a sweeter sauce. I use 1 cup because I prefer the tart flavor of the cranberry.
- The longer you boil it, the less chunky it will be. I prefer mine with chunks of cranberries, almost like cherry pie filling, so I boil for a bit less than 10 minutes.