Sauces

Sauces, Spreads, and Seasonings

In this section:

Apple Chipotle Salsa

Bacon Tomato Spread

Barbecue Seasoning

Braunschweiger Spread

Catsup

Cheese Spread

Chili Sauce

Chocolate Rum Sauce

Corn Pepper Relish

Crab Dip

Cranberry Garlic Sauce

Cranberry Sauce for Baked Ham

Dill Sauce

Fruit Dip

Fudge Sauce

Grape Catsup

Guacamole

Horseradish Sauce

Marinade for Steak

Mustard

Olive Spread

Pimiento Spread

Salsa

Taco Seasoning

Tangy Sauce

Tartar Sauce

Tomato Sauce

White Sauce

Apple Chipotle Salsa

This is an excellent salsa for chips. Serve it with a generous dollop of GF sour cream thinned slightly with milk. Try it as a surprise in a biscuit or bread sandwich.

2 dry chipotle chili peppers, soaked and finely chopped

1/2 to 3/4 c pumpkin seeds, lightly toasted

1 hard apple such as Granny Smith, Fuji, or Cortland, diced

1/2 onion, coarsely chopped

1 green pepper, coarsely chopped

2 T cilantro, chopped

Juice of one lime plus a bit of lime zest

1 T apple cider vinegar

2 T olive oil

2 to 3 shakes of non-iodized salt

Pour a cup of boiling water over the chipotles [which are dried jalapenos] and let them stand for a half hour, or until they soften. Remove them from the water, but save the water. Finely chop the chipotles.

Place the chipotles, pumpkin seeds, apple, onion, and pepper in the food processor. Pulse the processor until the mixture is finely chopped and transfer the mixture to a bowl. Add one fourth cup of the chipotle liquid, the cilantro, lime juice, lime zest, vinegar, olive oil, and salt. Stir well and serve.

Bacon Tomato Spread

The Pork Producer's have several versions of bacon spreads. Check with them in any one of the Midwestern states for a folder of excellent recipes. Each cook varies the ingredients a bit, but the basics of bacon and tomato remain.

1 8-oz pkg cream cheese, softened

2 t GF prepared mustard [choose a wine or corn-based vinegar]

1/2 t celery seed

1 green pepper, chopped

1 small onion, chopped

1 tomato, peeled, seeded, chopped

6 strips of bacon, crumbled

In a mixing bowl, beat cream cheese, mustard, and celery seed until blended. Stir in pepper, onion, and tomato. Chill. Prepare bacon; add bacon pieces just prior to serving.

Comment: Fresh dill weed is a nice substitute for celery seed. Often, instead of celery seed, I choose leaves from a bunch of celery and a few shakes of black pepper. Celery leaves are easily dried and can either be stored in a tightly sealed container or in the freezer. For us, the milder celery leaves are a better combination with these ingredients than the seeds.

Barbecue Seasoning

This seasoning blend include minimal amounts of salt. It is a mild blend of seasonings that works well for meats such as chicken, pork, and beef for which a BF barbecue flavoring is desired.

1 t garlic powder

1 t onion powder

2 t black pepper

1 t cumin, ground

1 t GF paprika, ground

1 t chili powder

1 t turmeric powder

2 t white granulated sugar

1 T GF hickory salt [optional]

Combine in bowl and stir together with a wooden spoon or whisk. Store in tightly sealed container. Consider using shaker containers from other products that can be recycled.

Braunschweiger Spread

8 oz Braunschweiger

4 oz cream cheese

1/2 t garlic powder

1 T dill pickle, minced

1 T regular mayonnaise [Hellmann's Regular]

2 T onion, minced

3 T GF sour cream

2 T prepared mustard

1 T Worcestershire sauce

Combine and blend all ingredients. Let stand for two hours of for overnight before using.

Catsup

Heinz catsup uses corn vinegar and is appropriate for most celiacs. However, with some parents requesting catsup recipes, the following basic mixture is shared. And, a few husbands are asking, "What's that catsup recipe you have with wine?"

5 qt tomato juice [or pulp blended]

2 c apple cider vinegar [or, can substitute white wine for adults]

4 c white granulated sugar

2 T black pepper

1 1/2 T cinnamon, ground

1 1/2 T cloves, ground

2 1/2 t non-iodized salt

1 1/2 t GF dry mustard

Combine ingredients. Cook and boil down to 3/4 of the original quantity. Pour into washed, sterilized jars. Cover until cool. Seal with paraffin and lids. Can be processed in hot water bath for 25 minutes. Works equally well frozen. Pour into double plastic bags and freeze. Flat packs of catsup store easily in the freezer and thaw more easily than jar packs.

Cheese Spread

Use as a sandwich filling or spread on crackers. This recipe came from a Southern Belle who represents the recipe as a Southern classic.

8 oz sharp Cheddar cheese, shredded

1 4-oz jar pimientos, drained, chopped

1/4 c regular mayonnaise [Hellmann's Regular]

Optional: 1/4 t Worcestershire sauce

Mash the ingredients together with a fork and then combine with an electric mixer. Beat until nearly smooth. Cool for 4 to 5 hours or for an overnight. Let stand at room temperature 10 to 15 minutes before serving.

Chili Sauce

4 quarts of tomatoes, chopped 3 c onions, chopped

1 green pepper, chopped 1 red pepper, chopped

2 c white granulated sugar 2 T plain salt, not iodized

1/4 t cayenne pepper 1 T cloves, ground

3 3-inch sticks of cinnamon 1 T mustard seed

3 c apple cider vinegar

Combine all ingredients in covered pot. Cook on High heat for 10 minutes. Then, change to Simmer and cook for four hours. Remove stick cinnamon. Pour into sterilized jars, seal with flats and rounds. Process in hot water bath for 25 minutes. Remove from hot water bath. Cool. Chili sauce may be frozen; with sugar and vinegar, this recipe will keep well for two seasons.

Chocolate Rum Sauce

1 c white granulated sugar

6 T margarine

1/2 c cocoa powder [Hershey's non-sweetened]

1/4 c light corn syrup

1/4 c light rum

In a saucepan, combine sugar and margarine. Cook over Medium heat until sugar has dissolved. [4 to 5 minutes]. Stir occasionally. Remove from heat and add remaining ingredients. Combine well and serve. Use over ice cream, yogurt, or bread pudding. Add as a glaze for hot rolls. Serve over chocolate pudding as a second layer.

Corn Pepper Relish

Leftover meats can be dressed up with a relish or side dish to make them welcome at the table one more time. This relish can also make it the first time round and is special to serve with meats at holiday time.

1 green pepper, finely chopped

1 red pepper, finely chopped

1 16-oz can whole kernel corn, drained

1/2 red onion, finely chopped

1 T corn oil

12 oz fresh cranberries [optional]

1/2 c apple cider vinegar

1/2 c white granulated sugar

1 t red pepper flakes, crushed

1 T ginger root, grated

Heat oil in large skillet over Medium High heat; add peppers, corn, and onion. Cook, stirring constantly, for three to four minutes, until vegetables are tender. Add cranberries and cook and stir for an additional five minutes.

Add remaining ingredients and cook and stir until sugar dissolves. Cool, cover and refrigerate. Allow to come to room temperature before serving.

Crab Dip

1 8-oz pkg cream cheese

1/4 c butter

1/4 t garlic powder

2 T milk [or tap water]

1 T lemon juice

3 green onions, finely chopped [tops and all]

1 6-oz can crab meat

dash of non-iodized salt

Combine all ingredients in a small bowl. Mix thoroughly. Chill. Serve with raw vegetables, GF pretzels, GF crackers. Can substitute tuna and use the same seasonings.

Cranberry Garlic Sauce

This is an excellent sauce to serve with fowl--especially leftover turkey. We use it as a sauce with pork or turkey sausage and brats.

1 16-oz can cranberry sauce

1 c orange juice

1 to 2 T grated orange rind [orange zest]

4 cloves garlic, finely minced

Combine the sauce and orange juice first; then add the orange zest and garlic. Cove and chill.

Cranberry Sauce for Baked Ham

1 16-oz can jellied cranberry sauce

1/2 c apple juice [or apple cider]

1/4 c white wine

2 t lemon juice

1 T Dijon mustard

2 t white granulated sugar

2 t grated lemon peel

2 t grated orange peel

1/4 t black pepper

Combine all ingredients in a saucepan. Mix well with a wire whisk. Cook over Medium heat for 8 to 10 minutes or until sauce is melted and mixture is heated. Stir frequently with a wooden spoon. Serve warm with hot ham slices.

Dill Sauce

1/4 to 1/2 c GF sour cream

2 T regular mayonnaise [Hellmann's Regular]

1/2 t dill weed, dry [or 1 T fresh dill weed]

In a small bowl, combine all dill sauce ingredients; mix well.

Fruit Dip

1 c sliced strawberries

1/4 c GF sour cream

1 T white granulated sugar

1/4 t GF vanilla flavoring

1/2 c whipping cream

Using a blender, combine the first four ingredients. Process until smooth. In a small bowl, beat the cream until stiff. Fold in the strawberry mixture. Chill in the refrigerator for an hour. Serve with fresh fruits.

Fudge Sauce

1 1/4 c white granulated sugar

1 c baking cocoa

1/2 t GF cinnamon, ground

1 c whipping cream

1/2 c milk

1/2 c butter

2 t GF vanilla flavoring

In a heavy saucepan, combine sugar, cocoa and cinnamon. Add cream and milk; mix well. Bring to boil over Medium heat, stirring constantly. Cook for two minutes at boil level. Remove from heat and cool for 15 minutes. Add butter and stir until smooth. Stir in vanilla. Cool to room temperature. Store, covered, in the refrigerator. Stir before using.

Alternate: 6 ounces of chocolate pieces or 6 ounces of a plain Hershey bar. Add two Tablespoons of Karo light corn syrup, three Tablespoons cream, and one Tablespoon butter. Combine in a saucepan. Melt over Low heat. Stir constantly until creamy.

Can be used as a sauce for a fudge sundae, for dripping [pouring] over cakes, rolls, and bread puddings.

Grape Catsup

Most of us who grew up on farms and kept a garden and orchard remember grape catsup. It made an excellent addition when served with meat and fowl. It was often a part of the ham loaf recipe and was served with grilled hamburgers. It may have had its highest glory when served with leftover, warmed over meats. The best batch was sorted out and became part of a collection of jams and sauces to share as gifts.

4 lbs Concord grapes

2 lbs white granulated sugar

2 c apple cider vinegar

1 T cinnamon

1 T allspice

2 t cloves

The grapes were washed--sometimes stemmed and sometimes not. Especially, if we were making a big batch in the canner. Put the allspice and cloves [if not ground] into a cloth bag tightly tied. Simmer together on low to very low heat with a bit of water added for 45 minutes to an hour. Strain through a colander. Seal in sterilized, hot half pint jars and process in a hot water bath for 25 minutes.

Guacamole

Serve with GF crackers, corn chips, and add to tacos. If you are fond of cucumber sandwiches, use a spread of guacamole for one layer.

2 ripe avocados

juice of one half lemon [or one half lime]

1 tomato, seeded, finely minced

1 T onion, finely minced

2 to 3 T GF sour cream

a few shakes of non-iodized salt

In a bowl, mash the avocados with a fork and stir until smooth. Add the seasonings and combine. Cover and chill for an hour or for an overnight.

Horseradish Sauce

With a steak that has been grilled to perfection, add this perfection sauce. And, of course, it changes hamburgers to gourmet.

1/4 c regular mayonnaise [Hellmann's Regular]

1/4 c GF sour cream

1 T Dijon mustard

2 green onions, very finely chopped or minced

2 T prepared horseradish

Combine ingredients in a bowl. Cover. Refrigerate until serving time.

Marinade for Steaks

3 T lemon juice

3 T Dijon mustard

2 T Worcestershire sauce

2 garlic cloves, minced

1/8 t hot pepper sauce

Combine in a resealable plastic bag. Add steak. Seal bag and turn to coat. Refrigerate for 8 hours or for an overnight.

Mustard

While there are a number of mustards in the market that are gluten-free, the following recipe is an excellent choice for homemade. See also one of the mustard recipe cookbooks for 40 to 50 variations.

4 T white granulated sugar

6 T GF dry mustard, finely ground

1/2 t non-iodized salt

1/2 c apple cider vinegar

3/4 c water

2 eggs, well beaten

2 T butter, melted [or corn oil]

Mix dry ingredients. Add water and mix. Add vinegar and mix. Add eggs and mix well. Cook over Low heat. Stir continuously with a wooden spoon. Cook until thickened. Keep heat low and keep stirring to avoid curdling and/or separation of ingredients. Remove from heat and add butter. Mix well. Store in refrigerator.

Olive Spread

This is a great recipe to make and keep on hand for guests. It can be served on crackers, sourdough bread, and makes a tasty sandwich with a bit of lettuce and tomato added. This spread keeps well in the refrigerator with a tight-fitting lid.

1 8-oz pkg cream cheese

1/2 c regular mayonnaise [Hellmann's Regular]

2 T liquid from a jar of olives

Dash of black pepper

1/2 c pecans, chopped, crushed

1 c green salad olives, chopped [the jar will say salad olives; they are the bits and pieces of olives with pimentos].

Combine the cream cheese and mayonnaise in a medium bowl and mix well. Add the liquid from the salad olives and the pepper and mix. Fold in the pecans and salad olives. That's it--quick, easy, and delicious.

from Heloise column, Omaha World-Herald

Pimiento Spread

2 c Cheddar cheese, grated

1 4-oz jar pimientos, drained

1/4 c Regular Mayonnaise [Hellmann's Regular]

Dash of Worcestershire sauce

Two to three shakes of non-iodized salt

Milk to make a consistency for spreading

Combine all ingredients in a bowl except the milk. Slowly add milk to make the desired consistency. Cover and refrigerate. Excellent as a sandwich spread or burger topper. Especially good with warmed over meats the second time around.

Salsa

Because of the problems with vinegar and selected seasonings in several of the commercial salsa and chili sauce products, most celiacs make their own or have a family member who provides it. Following is a basic recipe that works well for most salsa lovers.

3 quart tomatoes, chopped 3 c celery, chopped

2 c onion, chopped 1 c green pepper, chopped

1/4 cup plain salt or canning salt, [not iodized].

Combine the following ingredients:

2 c white granulated sugar 3/4 c GF brown sugar

1 1/2 t black pepper 1/2 t red pepper

1 1/2 t pickling spice, tied in a bag

1 c apple cider vinegar

Heat until sugars are dissolved. Then add the vegetables and salt. Cook to the boiling stage. Reduce heat to simmer. Continue heating for 10 minutes or to desired consistency. Remove spice bag. Using a cup, fill sterilized jars with salsa. Seal with flats and rings. Process in hot water bath for 25 minutes. Remove jars from bath and cool.

Comments: salsa can be frozen in plastic containers if hot water bath canning is not an option. In the early fall, at the end-of-the-garden season, most of these vegetables will be plentiful in the market and from private gardeners. The recipe for Chili Sauce is similar, but with some added ingredients represents a different product.

--Lorraine Planck, Omaha, NE

Taco Seasoning

2 t coriander, ground

2 t chili powder

2 t cumin, ground

1/2 t non-iodized salt

1/2 t cayenne pepper

Combine and store in a sealed container or shaker.

Tangy Sauce

Use as a sauce for cooked cauliflower, broccoli, Brussels sprouts, carrots, and green beans.

1 onion, finely chopped

1 T butter or margarine

2 t prepared mustard, Dijon or regular

1/2 c regular mayonnaise [Hellmann's Regular]

1/2 c Cheddar cheese, shredded

Microwave onion and butter in a measuring cup for one and half minutes; add mustard and mayonnaise and cook an additional 30 seconds. Stir into cooked vegetables. Best to warm for 30 seconds to one minute in the microwave.

Comment: this is an easy sauce to make up and store in the refrigerator for the week and use as needed. With beans and carrots, add chopped onion, crumbled bacon and extra pepper.

Tartar Sauce

1 c regular mayonnaise [Hellmann's Regular]

1/2 c sweet pickle relish [or substitute piccalilli]

1/4 c onion, finely chopped [or grated]

2 T lemon juice

1 T white granulated sugar

1/4 t white pepper

1/4 t GF ground mustard [or 1 T prepared mustard]

Optional: 1/8 t Worcestershire sauce

Combine all ingredients in a small bowl. Stir well with a fork or whisk. Cover and refrigerate.

Comment: It is highly recommended NOT to add raw egg [non-cooked egg] to a tartar sauce.

Tomato Sauce

Since the present market does not often include a gluten-free tomato sauce, most celiacs end up making a version of their own. I use variations of the following recipe for both canning and freezing. Frozen in a double plastic pouch works out well and saves room in the freezer.

6 large tomatoes [or, a large can of tomatoes, plain or with pepper and onion]

1 onion, chopped

1 T honey or GF brown sugar

2 t of canning or Kosher salt or non-iodized salt

2 cloves of garlic, minced

1 t dried basil

1 t dried tarragon

Cook [heat] the tomatoes on Medium Heat for 6 to 8 minutes. Add remaining ingredients. Cook for 8 to 10 minutes. Cool. Pour sauce into blender and puree until smooth. Can or freeze. Will keep in the refrigerator for one to two weeks.

A second version without sugar which I keep as an alternate. I freeze this mixture in single serving pouches. Serve over pasta with a liberal sprinkling of Parmesan cheese.

2 T olive oil

2 c onion, chopped

1 T garlic, minced

1/2 c green pepper, chopped

1/2 c tap water

4 to 6 tomatoes, quartered

2 t lemon juice

1 T dried or fresh parsley

1 t dried basil [or 1 T fresh]

1 t dried oregano [or 1 T fresh]

1/2 t celery salt

Optional: 1/2 t red pepper

Heat oil in a non-reactive saucepan, and sauté the onion, garlic, and pepper in the oil until tender. Add the water and bring to a full boil. Cook for 2 to 3 minutes and add the tomatoes and seasonings. Cover and reduce heat to a low simmer and cook for 20 to 30 minutes.

Cool a bit and transfer the mixture to a blender and process until almost smooth. Use fresh or freeze.

White Sauce

1/4 c butter or margarine

1 T potato flour [not potato starch]

2 T tapioca flour

1 c milk

1 t non-iodized salt

1/t black or white pepper

Melt butter in saucepan. Add potato flour and stir. Add tapioca flour and continue stirring. Gradually pour in milk and stir constantly. Season with salt and pepper. This recipe makes about one cup; double for a greater need.