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About 1 ¼ cups A wonderful accompaniment to game or beef filet. Dry sherry or port may be substituted for the Madeira. For Sauce Périgueux, stir in 1…
About ½ cup Catch-in-the-throat Chinese and German mustards are made by blending dry mustard to a paste with a cold liquid such as water, flat beer, or…
About 1 ½ cups Here the richness of mayonnaise is tempered by the addition of cooked, mashed potato and/or ground nuts. Both versions are excellent as a…
About ¾ cup Use this icing, flecked with golden brown, on spice cakes.
A rich, concentrated sauce made by slowly reducing brown stock until it becomes a light syrup (demi-glace) or honey-like glaze. This umami-packed base…
Varies When made with Tabasco chiles, hotter cayenne varieties, or red serranos, this sauce is a good approximation of the classic Avery Island condiment…
About 3 pint jars Please read about pickling and How to Process.
A sharp, homemade pickled horseradish made with fresh horseradish root, distilled white vinegar, and salt. It keeps refrigerated for up to a year and can…
A quick homemade cocoa syrup made from cocoa powder, sugar, and water. It can be used to make hot or cold cocoa drinks and keeps for weeks in the…
A rich tomato sauce simmered with Italian meatballs, enough to coat a pound of pasta.
About ½ cup This sauce can be rubbed on fish or shellfish before steaming or served as a condiment with the finished dish.
5 or 6 half-pint jars Serve this delectable conserve with roasted lamb, a cheese board, or over Greek yogurt. Please read How to Process. Prepare a…
A classic French spice blend of cinnamon, cloves, nutmeg, ginger, and white pepper, used for stews and sweets. Store in an airtight container.
About 1 ½ cups This unusual barbecue sauce is specifically for grilled or smoked chicken, but it also works as a dressing for Classic Coleslaw or as a…
A tangy red wine and herb marinade with balsamic, lemon, and garlic, ideal for chicken or pork. Quick to whisk together and versatile for grilling or…
About 1 ½ cups An enriched velouté to be used with poached chicken or vegetables. It becomes Poulette Sauce if, as a final step, you add finely chopped…
A simple tart plum jelly made by simmering chopped plums with water and following a standard fruit jelly method. Yields about three half-pint jars.
About 1 ¼ cups This is traditionally used to marinate pork and chicken, but it is also a good flavoring for goat, mutton, or lamb steaks and chops. The…
About 1 ⅓ cups A good standby for fried fish. Try replacing the parsley with other herbs, such as tarragon or chives.
About 2 cups Almost any fresh red chile will do, but we have had especially good luck with what are known as “red finger hots.” Red jalapeños or Fresnos…
About 3 cups In general, barbecue sauces become sweeter and thicker as you travel farther west across the United States, and this style is at the western…
About 2 ½ cups To simplify this recipe slightly, you may skip the roasting step and use 1 cup canned whole tomatoes, drained, instead of fresh, ½ cup…
Fresh recipes and planning tips from Plan n Cook.
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Ingredients combined and scaled to your household servings.
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