Secret Sauce Cookbook

Secret Sauces Exposed!
The Savory Sauce Recipes

of 5 Star Restaurants

Ron Douglas
www.RecipeSecrets.net

1
Secret Sauces Exposed!
The Savory Sauce Recipes of 5 Star Restaurants
By Ron Douglas

Copyright 2007, RecipeSecrets.net
All rights reserved

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transmitted, scanned, or otherwise copied or reproduced by any means in
any form without prior written permission of both the author and copyright
owner.

Published and distributed by Verity Associates, LLC - Kew Gardens Hills NY

LIMITS OF LIABILITY AND WARRANTY DISCLAIMER:

This book is a compilation of individual recipes collected from various public
sources. Verity Associates, LLC and RecipeSecrets.net are not sponsored,
endorsed, or affiliated with any recipe source. We disclaim using any copyright
or trademark for the individual recipes, however, the collection of recipes as
presented in this publication is Copyright 2007, RecipeSecrets.net.

Author and publisher make no warranty of any kind, expressed or implied,
regarding the information contained in this book, and shall not be liable in
any event for incidental or consequential damages in connection with, or
arising out of, the furnishing or usage of information contained herein. This
book is for information purposes only and should not be construed to be
medical, nutritional, or professional advice.

2
Contents
Basic Sauces - 1 -
Basi c Tomat o Sauce - 2 -
Bar nai se Sauce - 3 -
Cheese Sauce - 4 -
Hol l andai se Sauce - 5 -
Mock Hol l andai se Sauce - 6 -
Mushr oomand Basi l Wi ne Sauce - 7 -
Rosemar y A A ol i - 8 -
Tar r agon Cr eamSauce - 9 -
BBQ - 10 -
Basi c Bar becue Sauce - 11 -
Cc' s Bast i ng Sauce - 12 -
Ci t r us Bar becue Sauce - 13 -
Fr ui t y Bar becue Sauce - 14 -
Hat t i e' s Tar t Cher r y Bar becue Sauce - 15 -
Hawai i an Bar becue Sauce - 16 -
Honey Bar becue Sauce - 17 -
Mandar i n Peach Sauce - 18 -
Mapl e Bar becue Sauce - 19 -
Nect ar i ne Bar becue Sauce - 20 -
New Or l eans Bar becue Sauce - 21 -
Zest y Honey Sauce - 22 -
Chutneys and Relishes - 23 -
Ber r y Bl ueber r y Chut ney - 24 -
Cur r ant Chut ney - 25 -
Dr i ed Cher r y Rel i sh - 26 -
Dr i ed Cher r y Rel i sh f or Tur key - 27 -
Honey Mango Chut ney - 28 -
Spi cy Tomat o Chut ney - 29 -
Ti sh Wi l l i ams' Cher r y Chut ney - 30 -
Marinades - 31 -
Chi mi chur r i Mar i nade - 32 -
Ter i aki Mar i nade - 33 -
Mustard Sauces - 34 -
Cr eamy Must ar d Sauce - 35 -
Honey Must ar d Sauce - 36 -

3
Pasta Sauces - 37 -
Gr een Ol i ve Pest o - 38 -
Gr ound Tur key I t al i an Sauce - 39 -
Mushr oomRagout - 40 -
Pest o Sauce - 41 -
Red Pepper Sauce - 42 -
Roast ed Red Pepper Sauce - 43 -
Sout hwest er n Mar i nar a Sauce - 44 -
Summer Red Pepper Sauce - 45 -
Thr ee Cheese Al f r edo Mayhem - 46 -
Vi no Spaghet t i Sauce - 47 -
Whi t e Sauce wi t h Wi ne - 48 -
Sauce for Vegetables - 49 -
Honey Her b Sauce f or Veget abl es - 50 -
Honey You' r e Good Sauce - 51 -
Sauces for Meat - 52 -
Cr eamy Hor ser adi sh Sauce - 53 -
Honey Fr ui t Gl aze For Lamb - 54 -
Mushr oomand Wi ne St eak Sauce - 55 -
Pi neappl e/ Or ange Tur key HamGl aze - 56 -
Por k Bast i ng Sauce - 57 -
Qui ck Br own Sauce - 58 -
Soy- Lemon Bast i ng Sauce - 59 -
Thr ee- Way Fr esh Mushr oomSauce - 60 -
Sauces for Poultry - 61 -
Apr i cot Tur key HamGl aze - 62 -
Basi c Tur key Gr avy - 63 -
Bast i ng Gl aze - 64 -
Bour bon Peach Tur key Gl aze - 65 -
Cr anber r y Her b Sauce - 66 -
Gui l t - Fr ee Tur key Gr avy - 67 -
Hol i day Dat e Sauce - 68 -
J ack' s Gl en Lake I nn Cher r y Pl umSauce - 69 -
Lemon Gar l i c Mar i nade - 70 -
Mapl e Cher r y Sauce - 71 -
Raspber r y Gl aze - 72 -
Rosemar y Appl e Sal sa - 73 -
Smoky Honey- Pepper cor n Gl aze f or Poul t r y - 74 -

4
Tur key Thyme Sauce - 75 -
Zest y Or ange Sauce - 76 -
Sauces for Seafood - 77 -
Di l l Sauce - 78 -
Her bed Honey Li me Sauce - 79 -
Honey Lemon Sauce - 80 -
Honey Sweet and Sour Sauce - 81 -
Mor nay Sauce - 82 -
Must ar d and Lemon Sauce - 83 -

5
Basic Sauces
Basi c Tomat o Sauce
Bar nai se Sauce
Cheese Sauce
Hol l andai se Sauce
Mock Hol l andai se Sauce
Mushr oomand Basi l Wi ne Sauce
Rosemar y A A ol i
Tar r agon Cr eamSauce
Basic Tomato Sauce
1 t sp veget abl e oi l
1 medi umoni on, chopped
2 cl oves gar l i c, chopped
2 28- oz. cans whol e t omat oes
1 6- oz. can t omat o past e
2 t sp dr i ed I t al i an seasoni ng
2 bay l eaves
Sal t t o t ast e
Pepper t o t ast e
I n a medi um, heavy- bot t om saucepan, st i r t oget her t he oi l ,
oni on and gar l i c. Cook over l ow heat , st i r r i ng of t en, unt i l
t he oni on i s ver y sof t and ar omat i c, about 6 t o 8 mi nut es.
I n a f ood pr ocessor or bl ender , pur ee t he t omat oes. Add t he
t omat oes and t omat o past e t o t he oni ons and br i ng t o a
si mmer over medi um- hi gh heat . Reduce t he heat t o ver y l ow
and l et t he sauce si mmer sl owl y f or 30 mi nut es, st i r r i ng
t he bot t omof t en t o pr event bur ni ng.
I f you ar e addi ng meat bal l s, do so at t hi s t i me, and si mmer
t hem i n t he sauce f or 20 mi nut es, st i r r i ng of t en. I f you
ar e not addi ng meat bal l s, si mmer t he sauce f or anot her 20
mi nut es ( 50 mi nut es t ot al ) . Season t o t ast e wi t h sal t and
pepper . Remove bay l eaves bef or e ser vi ng.
Serves 4
Nutrition Facts
Nut r i t i on ( per ser vi ng) : 141. 0 cal or i es; 12%cal or i es f r om
f at ; 2. 0g t ot al f at ; 0. 0mg chol est er ol ; 80. 0mg sodi um;
28. 0g car bohydr at es; 5. 0g pr ot ei n.

- 2 -
Barnaise Sauce
1/ 2 cup whi t e wi ne
1 Tbs f i nel y chopped shal l ot s or
scal l i ons
1/ 2 t sp chopped f r esh t ar r agon ( t o t ast e)
3 ( or 4) egg yol ks
1/ 2 t sp sal t
1/ 2 cup but t er
Combi ne wi ne, shal l ot s and t ar r agon, and cook unt i l wi ne i s
r educed t o a mer e gl aze. Combi ne egg yol ks and sal t i n
bl ender .
Sl owl y pour gl aze i n bl ender , bl endi ng as i t i s pour ed.
Heat but t er unt i l bubbl i ng hot . Tur n on bl ender agai n and
gr adual l y pour mel t ed but t er i n st eady st r eam unt i l sauce
t hi ckens.
Serves 4
Nutrition Facts
58. 4mg pot assi um; 1. 2g car bohydr at es; 0. 0g f i ber ; 0. 1g
sugar ; 2. 4g pr ot ei n.

- 3 -
Cheese Sauce
Thi s sauce i s good wi t h poul t r y.
1 Tbs but t er
1/ 2 Tbs f l our
1 sal t
pepper
pi nch of cayenne pepper
1 cup mi l k
1 egg yol k
1 Tbs Par mesan cheese
Mel t t he but t er i n a smal l saucepan and st i r i n t he f l our
and seasoni ngs t o t ast e. Add t he mi l k. St i r cont i nuousl y
unt i l sauce t hi ckens.
Remove pan f r om heat and st i r i n t he egg yol k. St i r i n t he
cheese.
Serves 5
Nutrition Facts

- 4 -
Hollandaise Sauce
3 egg yol ks
1/ 4 cup wat er
2 Tbs l emon j ui ce
1/ 2 cup col d but t er , cut i nt o 8 pi eces
1/ 8 t sp papr i ka
1/ 8 t sp cayenne pepper
Pr epar e hol l andai se sauce by heat i ng egg yol ks, wat er and
l emon j ui ce i n a smal l saucepan. Cook over ver y l ow heat ,
st i r r i ng const ant l y, unt i l yol k mi xt ur e begi ns t o bubbl e at
edges.
Whi sk i n but t er , 1 pi ece at a t i me, unt i l mel t ed and sauce
i s t hi ckened. St i r i n papr i ka and cayenne pepper . Season
wi t h sal t t o t ast e. Remove f r omheat .
Serves 6
Nutrition Facts

- 5 -
Mock Hollandaise Sauce
1 cup mayonnai se
2 egg whi t es
1/ 2 t sp dr y must ar d
1/ 4 t sp sal t
I n smal l saucepan, wi t h a wi r e whi sk, beat mayonnai se, egg
whi t es, l emon j ui ce, dr y must ar d, and sal t unt i l smoot h.
St i r r i ng const ant l y, cook over medi um- l ow heat unt i l t hi ck,
but do not boi l . Ser ve over veget abl es or f i sh.
Serves 6
Preparation time: 5 minutes
Cooking time: 5 minutes
Nutrition Facts

- 6 -
Mushroom and Basil Wine Sauce
2 Tbs Ol i ve Oi l
12 oz Fr esh Whi t e Mushr ooms, sl i ced
4 oz Fr esh Shi i t ake Mushr ooms, sl i ced
1 cup Sweet Red Bel l Pepper , t hi nl y
sl i ced
2 t sp Gar l i c, mi nced
1/ 2 cup Whi t e Wi ne, dr y
1 Chi cken Boui l l on cube
1 Tbs Cor nst ar ch
1/ 4 cup Gr een Oni ons, sl i ced ( scal l i ons)
1/ 4 cup Fr esh Basi l Leaves, t hi nl y sl i ced
1 Tbs Oyst er Sauce
1 pi nch Gr ound Red Pepper
I n a l ar ge ski l l et over hi gh heat , heat oi l unt i l hot . Add
whi t e and shi i t ake mushr ooms, r ed bel l pepper and gar l i c;
cook, st i r r i ng occasi onal l y, unt i l mushr oom l i qui d has
near l y evapor at ed, about 6 mi nut es. Add wi ne and boul l i on
cube; cook, st i r r i ng occasi onal l y, unt i l wi ne i s sl i ght l y
r educed and boul l i on cube di ssol ves, about 4 mi nut es.
Meanwhi l e, i n a cup combi ne cor nst ar ch and 1 cup wat er
unt i l smoot h. Add t o ski l l et , al ong wi t h gr een oni ons,
basi l , oyst er sauce and gr ound r ed pepper .
Br i ng t o a boi l , st i r r i ng const ant l y unt i l l i ght l y
t hi ckened and cl ear ; about 1 mi nut e.
Serves 8
Nutrition Facts

- 7 -
Rosemary A Aoli
A ol i i s a Fr ench t er mr ef er r i ng t o gar l i c- f l avor ed
mayonnai se.
1/ 2 cup mayonnai se
2 gar l i c cl oves, mi nced
1 Tbs f r esh or dr i ed chopped r osemar y
1/ 8 t sp sal t
St i r t oget her al l i ngr edi ent s.
Chi l l , i f desi r ed.
Serves 8
Nutrition Facts
1. 0g car bohydr at es.

- 8 -
Tarragon Cream Sauce
2 Tbs but t er
1/ 2 t sp dr i ed t ar r agon
1 l ar ge shal l ot , f i nel y chopped
1/ 8 cup dr y whi t e wi ne
1/ 2 Tbs f l our
1/ 2 cup cr eam
1/ 2 cup mi l k
1 Tbs par sl ey, f i nel y chopped
Mel t but t er i n a smal l saucepan unt i l but t er begi ns t o t ur n
hazel nut br own. Add t he t ar r agon and shal l ot s and saut
unt i l t he shal l ot s ar e t ender .
Add t he wi ne and si mmer f or 5 t o 10 mi nut es. Then st i r i n
t he f l our ; add cr eam and mi l k and cook unt i l t hi ckened.
St i r i n par sl ey; ser ve.
Serves 4
Nutrition Facts

- 9 -
BBQ
Basi c Bar becue Sauce
Cc' s Bast i ng Sauce
Ci t r us Bar becue Sauce
Fr ui t y Bar becue Sauce
Hat t i e' s Tar t Cher r y Bar becue Sauce
Hawai i an Bar becue Sauce
Honey Bar becue Sauce
Mandar i n Peach Sauce
Mapl e Bar becue Sauce
Nect ar i ne Bar becue Sauce
New Or l eans Bar becue Sauce
Zest y Honey Sauce

- 10 -
Basic Barbecue Sauce
1 Can ( 8 ounces) t omat o sauce
3 Tbs Wor cest er shi r e sauce
1/ 2 cup veget abl e oi l
1/ 4 cup ci der vi negar
3 t sp dr y must ar d
3 Tbs br own sugar
2 t sp chi l i powder
2 t sp sugar
1/ 2 t sp gar l i c powder
2 Tbs dr i ed mi nced oni on
1/ 2 t sp sal t
1/ 4 t sp bl ack pepper
Combi ne al l i ngr edi ent s and l et st and f or at l east 10
mi nut es.
Serves 8
Nutrition Facts

- 11 -
Cc's Basting Sauce
1 quar t appl e ci der vi negar
1 t sp gar l i c powder
1 t sp poul t r y seasoni ng
6 bay l eaves
1 t sp cr ushed r ed pepper
1 t sp t hyme
1 t sp r osemar y
1 t sp l emon pepper
Mi x al l i ngr edi ent s and br i ng t o a r ol l i ng boi l . Cover and
l et mi xt ur e cool compl et el y.
Use t hi s wi t h any r eci pe t hat cal l s f or a bast i ng sauce.
Serves 48
Nutrition Facts

- 12 -
Citrus Barbecue Sauce
1 Oni on; Lar ge Fi nel y Chopped
1 Tbs Gr ound Red Chi l es
1/ 4 t sp Gr ound Red Pepper
1 Ancho Chi l e, seeded and f i nel y chopped
1 Tbs Veget abl e Oi l
1 cup Or ange J ui ce
1/ 2 cup Li me J ui ce
2 Tbs Sugar
2 Tbs Lemon J ui ce
1 Tbs Fr esh Ci l ant r o di ced
1 t sp Sal t
Cook oni on, gr ound r ed chi l es, r ed pepper and ancho chi l e
i n oi l , st i r r i ng f r equent l y, unt i l oni on i s t ender , about 5
mi nut es. St i r i n r emai ni ng i ngr edi ent s.
Heat t o boi l i ng, r educe heat t o l ow. Si mmer uncover ed,
about 10 mi nut es, st i r r i ng occasi onal l y.
Serves 6
Nutrition Facts

- 13 -
Fruity Barbecue Sauce
1/ 2 cup or ange or unsweet ened pi neappl e
j ui ce
1 cup Basi c Bar becue Sauce
1 Tbs honey
1/ 2 t sp f r esh gi nger mi nced
1 Tbs f r esh l i me j ui ce
1 t sp cor nst ar ch
Combi ne or ange j ui ce, honey, gi nger and bar becue sauce i n
smal l saucepan. Bl end l i me j ui ce and cor nst ar ch unt i l
smoot h; add t o sauce.
Cook and st i r over moder at e heat t o t hi cken; r educe heat
and si mmer 10 mi nut es.
Serves 8
Nutrition Facts
f at ; 2. 0g t ot al f at ; 0. 0mg chol est er ol ; 51. 0mg sodi um.

- 14 -
Hattie's Tart Cherry Barbecue Sauce
1 cup canned or f r ozen t ar t cher r i es
1/ 2 cup chopped oni ons
2 gar l i c cl oves, f i nel y chopped
1/ 2 cup wat er
3 Tbs ket chup
1/ 4 cup cher r y pr eser ves
3 Tbs br own sugar
1 Tbs sesame oi l
1 Tbs mol asses
1 t sp t oast ed cumi n seeds
1/ 2 t sp gr ound gi nger
1/ 4 t sp gr ound r ed pepper
Combi ne al l i ngr edi ent s i n a saucepan wi t h a heavy bot t om;
mi x wel l .
Si mmer , cover ed, over medi um heat about 25 mi nut es. Adj ust
seasoni ng.
Serves 8
Nutrition Facts

- 15 -
Hawaiian Barbecue Sauce
3 Tbs cr ushed pi neappl e dr ai ned
t hor oughl y
1 cup Basi c Bar becue Sauce r eci pe f ol l ows
1 Tbs r educed- sodi umsoy sauce
3 Tbs br own sugar
2 t sp sugar
1/ 2 t sp sal t
Combi ne al l i ngr edi ent s i n a smal l saucepan. Cook and st i r
over moder at e heat unt i l sauce boi l s. Reduce heat and
si mmer 10 mi nut es.
mi nut es.

Serves 6
Nutrition Facts

- 16 -
Honey Barbecue Sauce
1/ 2 cup mi nced oni on
1 cl ove mi nced gar l i c
1 Tbs veget abl e oi l
1 can ( 8 oz. ) t omat o sauce
1/ 2 cup honey
2 Tbs vi negar
2 Tbs mi nced par sl ey
1/ 4 t sp pepper
Saut oni on and gar l i c i n oi l unt i l sof t ened.
Add r emai ni ng i ngr edi ent s and br i ng mi xt ur e t o boi l ; r educe
heat and si nner 5 mi nut es.
Serves 8
Nutrition Facts
Nut r i t i on ( per ser vi ng) : 46. 0 cal or i es; 0. 0mg chol est er ol ;

- 17 -
Mandarin Peach Sauce
1 15- oz. can sl i ced peaches, dr ai ned
3 Tbs Ki kkoman t er i yaki sauce
1 Tbs cor nst ar ch
1 Tbs sugar
1/ 4 t sp f ennel
1/ 8 t sp gr ound cl oves
Pl ace peaches i n bl ender cont ai ner . Cover and pr ocess on
hi gh speed unt i l smoot h; pour i nt o smal l saucepan.
Combi ne t ar i yaki sauce and cor nst ar ch; st i r i nt o peaches
wi t h sugar f ennel , pepper and cl oves. Br i ng t o boi l over
medi um heat . Si mmer unt i l sauce t hi ckens, about 2 mi nut es,
st i r r i ng const ant l y.
Remove f r omheat and st i r i n gar l i c powder .
Serves 8
Nutrition Facts
470. 0mg sodi um; 23. 0g car bohydr at es; 1. 0g pr ot ei n.

- 18 -
Maple Barbecue Sauce
Thi s sauce i s excel l ent on beef , por k or poul t r y.
3/ 4 cup mapl e syr up
2 Tbs chi l i sauce
2 Tbs ci der vi negar
1 1/ 2 Tbs chopped oni ons
1 t sp sal t
1/ 2 t sp dr y must ar d
Combi ne al l i ngr edi ent s and br ush on t op of 3 pounds of
beef , por k or poul t r y.
Bast e f r equent l y wi t h sauce whi l e baki ng.
Serves 8
Nutrition Facts

- 19 -
Nectarine Barbecue Sauce
4 f r esh Cal i f or ni a nect ar i nes
1/ 4 cup r i ce wi ne vi negar OR whi t e
vi negar
1/ 4 cup t omat o past e
2 Tbs sugar
1 1/ 2 Tbs Wor cest er shi r e sauce
2 t sp mi nced gar l i c
1/ 4 t sp hot sauce
1 t sp j ul i enne cut or ange peel
Sl i ce nect ar i nes. Set asi de 1 cup sl i ces.
I n a bl ender or f ood pr ocessor , whi r l unt i l smoot h
r emai nder of t he nect ar i nes wi t h vi negar , t omat o past e,
sugar , wor cest er shi r e sauce, gar l i c and hot sauce.
St i r i n or ange peel . Remove about 1/ 3 cup sauce t o bast e
over f l ank st eak or ot her beef st eak f or l ast f ew mi nut es
bar becui ng.
Add r emai ni ng nect ar i ne sl i ces t o r emai ni ng sauce and pass
wi t h beef .
Serves 4
Nutrition Facts

- 20 -
New Orleans Barbecue Sauce
1/ 3 cup bour bon or whi skey
2/ 3 cup or ange j ui ce
1 Tbs or ange r i nd gr at ed
3 Tbs mol asses
1 cup Basi c bar becue sauce
3 Tbs br own sugar
2 t sp sugar
1/ 2 t sp sal t
Bl end cor nst ar ch and bour bon unt i l smoot h. Combi ne wi t h al l
r emai ni ng i ngr edi ent s i n a smal l saucepan. Cook and st i r
over moder at e heat unt i l sauce boi l s; r educe heat and
si mmer 10 mi nut es.
mi nut es.
Serves 6
Nutrition Facts

- 21 -
Zesty Honey Sauce
1 cup bot t l ed chi l i sauce
1/ 2- 3/ 4 cup honey
2 Tbs dr y r ed wi ne
1 t sp Di j on- st yl e must ar d
Combi ne al l i ngr edi ent s i n saucepan and br i ng t o boi l ; st i r
const ant l y.
Reduce heat and si mmer , uncover ed, 5 mi nut es.
Br ush sauce on meat s dur i ng l ast 5 mi nut es or cooki ng or
use as di ppi ng sauce.
Serves 20
Nutrition Facts

- 22 -
Chutneys and Relishes
Ber r y Bl ueber r y Chut ney
Cur r ant Chut ney
Dr i ed Cher r y Rel i sh
Dr i ed Cher r y Rel i sh f or Tur key
Honey Mango Chut ney
Spi cy Tomat o Chut ney
Ti sh Wi l l i ams' Cher r y Chut ney

- 23 -
Berry Blueberry Chutney
4 cups f r ozen or f r esh bl ueber r i es
1 can ( 16 ounces) whol e ber r y cr anber r y
sauce
1/ 4 cup sugar
3 Tbs bal sami c vi negar
1- 1/ 2 t sp gr at ed or ange peel
1 t sp gr ound gi nger
1/ 4 t o 1/ 2 t easpoon cr ushed r ed pepper
1/ 4 t sp gr ound bl ack pepper
I n a medi um nonr eact i ve saucepan combi ne bl ueber r i es,
cr anber r y sauce, sugar , bal sami c vi negar , or ange peel ,
gi nger , and r ed and bl ack pepper s. Br i ng t o a boi l ; boi l
uncover ed, st i r r i ng f r equent l y, unt i l sl i ght l y t hi ckened,
15 t o 20 mi nut es.
Pour i nt o cl ean j ar s; cover and r ef r i ger at e up t o 3 weeks,
or pl ace i n canni ng j ar s and pr ocess accor di ng t o
manuf act ur er ' s di r ect i ons, or pl ace i n cover ed pl ast i c
cont ai ner s and f r eeze. Ser ve wi t h r oast ed or gr i l l ed
t ur key, chi cken or por k, i f desi r ed.
Serves 10
Nutrition Facts

- 24 -
Currant Chutney
1/ 3 cup r ed cur r ant j el l y
1/ 4 cup chopped chut ney
2 t sp l emon j ui ce
1- 1/ 2 t sp dr y sher r y
I n smal l saucepan, over medi um heat , mel t j el l y. St i r i n
chut ney, j ui ce, and sher r y. Cook unt i l heat ed t hr oughout .
Ser ve war mwi t h t ur key f ondue.
Serves 6
Nutrition Facts
13. 0mg sodi um; 9. 0g car bohydr at es.

- 25 -
Dried Cherry Relish
Ser ve war mwi t h gr i l l ed or bl ackened f i sh.
1 1/ 2 cups dr i ed t ar t cher r i es
1/ 2 cup r ed wi ne vi negar
1/ 4 cup bal sami c vi negar
1 Tbs ol i ve oi l
1 l ar ge r ed oni on, f i nel y chopped
2 Tbs gr anul at ed sugar
1/ 4 t sp sal t , or t o t ast e
1/ 8 t sp gr ound bl ack pepper
Combi ne dr i ed cher r i es, r ed wi ne vi negar and bal sami c
vi negar i n a medi ummi xi ng bowl . Let soak 30 mi nut es.
Heat ol i ve oi l i n a l ar ge ski l l et . Add oni on; cook 5
mi nut es, or unt i l oni on i s sof t . Add sugar ; mi x wel l . Cook,
st i r r i ng occasi onal l y, over l ow heat 10 mi nut es.
Add cher r i es wi t h soaki ng l i qui d t o oni on mi xt ur e. Si mmer ,
uncover ed, 10 t o 15 mi nut es, or unt i l al most al l t he l i qui d
i s evapor at ed. Season wi t h sal t and pepper . Ser ve war m.
Serves 12
Nutrition Facts
f at ; 1. 0g t ot al f at ; 0. 0mg chol est er ol .

- 26 -
Dried Cherry Relish for Turkey
Thi s t angy combo i s gr eat wi t h r oast ed t ur key.
1/ 2 cup dr i ed t ar t cher r i es
1/ 2 cup cher r y pr eser ves
2 Tbs r ed wi ne vi negar
1/ 2 cup chopped r ed oni on
1/ 4 chopped yel l ow bel l pepper
1/ 4 chopped gr een bel l pepper
1 Tbs f i nel y chopped f r esh t hyme ( or 1/ 2
t easpoon dr i ed t hyme)
Combi ne dr i ed cher r i es, pr eser ves and vi negar i n a smal l
mi cr owave- saf e bowl ; mi x wel l . Mi cr owave on Hi gh ( 100%
power ) 1 t o 1- 1/ 2 mi nut es, or unt i l hot . Let st and 5
mi nut es.
St i r i n r ed oni on, yel l ow and gr een bel l pepper and t hyme;
mi x wel l . Ref r i ger at e, cover ed, 3 t o 4 hour s or over ni ght .
Ser ve as a sauce wi t h r oast t ur key or chi cken. Thi s r el i sh
i s al so good wi t h gr i l l ed hambur ger s.
Serves 8
Nutrition Facts

- 27 -
Honey Mango Chutney
1 mango, peel ed, seeded and chopped
3/ 4 cup r ai si ns
3/ 4 cup oni on, chopped
1/ 2 cup bel l pepper , chopped
1/ 2 cup sni pped dat es
1 appl e, chopped
2 cl oves gar l i c, f i nel y chopped
1 cup honey
1/ 2 t sp gr ound ci nnamon
I n medi um ski l l et combi ne mango, r ai si ns, oni on, bel l
pepper , dat es, appl e and gar l i c.
I n bowl combi ne honey, ci der vi negar and ci nnamon. Pour
i nt o ski l l et and mi x wel l . Br i ng t o boi l , decr ease heat t o
hi gh si mmer and cook f or about 40 mi nut es st i r r i ng
occasi onal l y.
Cool and r ef r i ger at e f or up t o 10 days.
May be canned usi ng t he USDA canni ng gui del i nes.
Serves 20
Nutrition Facts

- 28 -
Spicy Tomato Chutney
12 medi umt omat oes, peel ed, seeded and
chopped
3 medi umgr een appl es, par ed, cor ed and
chopped
3 medi umoni ons, chopped
2- 1/ 2 cups ci der vi negar
1- 1/ 2 cups honey
2 Tbs sal t
1 Tbs dr y must ar d
1 Tbs gr ound gi nger
1/ 4 t sp gr ound r ed pepper
I n a l ar ge st ai nl ess st eel or enamel saucepan, combi ne al l
i ngr edi ent s, and br i ng mi xt ur e t o a boi l . Cook, uncover ed,
over ver y l ow heat , st i r r i ng occasi onal l y, f or 2 hour s or
unt i l t hi ck.
Car ef ul l y l adl e chut ney i nt o 4 hot st er i l i zed pi nt j ar s,
f i l l i ng t o 1/ 4 i nch f r om t ops. Wi pe r i ms of j ar s; t op wi t h
l i ds. Scr ew on bands.
Pl ace j ar s on r ack i n canni ng ket t l e of hot wat er , addi ng
wat er i f necessar y t o br i ng wat er l evel t o 1 i nch above
t ops of j ar s. Br i ng wat er t o a r ol l i ng boi l ; boi l 25
mi nut es.
Remove j ar s car ef ul l y and cool on wi r e r ack.
Serves 36
Nutrition Facts

- 29 -
Tish Williams' Cherry Chutney
3 cups f r esh or f r ozen sweet cher r i es
1 cup dr i ed t ar t cher r i es
1 cup gr anul at ed sugar
1/ 2 cup chopped wal nut s
1/ 2 t sp gr ound ci nnamon
1/ 2 t sp gr ound cl oves
1 t sp sal t
Put sweet cher r i es, dr i ed cher r i es, sugar , vi negar ,
wal nut s, ci nnamon, cl oves, gi nger , sal t and cayenne i n a
heavy Dut ch oven; mi x wel l . Br i ng t o boi l i ng over hi gh
heat , st i r r i ng const ant l y. Reduce heat t o medi um; cook,
st i r r i ng const ant l y, 30 mi nut es, or unt i l mi xt ur e t hi ckens.
Do not over cook.
Ref r i ger at e, cover ed, unt i l r eady t o use; t hi s chut ney wi l l
keep f or sever al weeks. I t i s good ser ved wi t h al l ki nds of
meat s or as an appet i zer wi t h cr acker s over cr eamcheese.
Serves 16
Nutrition Facts

- 30 -
Marinades
Chi mi chur r i Mar i nade
Ter i aki Mar i nade

- 31 -
Chimichurri Marinade
6 cl oves gar l i c
3 bay l eaves
2 j al apenos coar sel y chopped, wi t h seeds
1 1/ 2 Tbs sal t
1 Tbs Ancho powder
1/ 2 cup f i nel y mi nced f r esh ci l ant r o
1/ 2 cup f i nel y mi nced f l at l eaf par sl ey
1/ 4 cup f i nel y mi nced f r esh or egano
l eaves
1/ 4 cup di st i l l ed whi t e vi negar
1/ 3 cup ol i ve oi l
I n a bl ender , pur ee, gar l i c, bay l eaves, j al apenos, sal t
and 1 t abl espoon of t he vi negar unt i l a past e i s f or med.
Tr ansf er t o a mi xi ng bowl and add t he her bs.
Whi sk i n t he r emai ni ng vi negar and ol i ve oi l unt i l smoot h.
Serves 10
Nutrition Facts

- 32 -
Teriaki Marinade
1 cup t er i yaki sauce
1 Tbs powder ed gi nger
1 Tbs gar l i c powder
1 Tbs oni on powder
I n smal l bowl , combi ne t er i yaki sauce, gar l i c, oni on and
gi nger powder s.
Usi ng an i nj ect or , i nj ect mar i nade i nt o al l par t s of t he
t hawed t ur key. Gent l y massage t ur key t o di st r i but e
mar i nade.
Pl ace t ur key i n a l ar ge pl ast i c bag ( cooki ng bag or cl ean
t r ash bag) . Cl ose bag and r ef r i ger at e over ni ght .
Deep f r y or r oast accor di ng t o Nat i onal Tur key Feder at i on
r ecommendat i ons.
Serves 10
Nutrition Facts

- 33 -
Mustard Sauces
Cr eamy Must ar d Sauce
Honey Must ar d Sauce

- 34 -
Creamy Mustard Sauce
1/ 4 cup gr ai ny must ar d
1/ 4 cup non- f at sour cr eam
1/ 4 cup non- f at mayonnai se
1 Tbs dr i ed chi ves
1 t sp l emon j ui ce
I n smal l bowl combi ne must ar d, sour cr eam, mayonnai se,
chi ves and j ui ce. Cover and chi l l at l east one hour .
Ser ve col d wi t h t ur key f ondue.
Serves 14
Nutrition Facts

- 35 -
Honey Mustard Sauce
1/ 4 cup Di j on- st yl e must ar d
1 t sp dr i ed t ar r agon, cr ushed
1/ 4 cup honey
2 Tbs whi t e wi ne vi negar
2 t sp ol i ve oi l
1 dash Sal t
1 dash Pepper
Combi ne must ar d and t ar r agon; mi x wel l .
Gr adual l y bl end i n honey add vi negar and oi l ; mi x wel l .
Sal t and pepper t o t ast e.
Serves 4
Nutrition Facts

- 36 -
Pasta Sauces
Gr een Ol i ve Pest o
Gr ound Tur key I t al i an Sauce
Mushr oomRagout
Pest o Sauce
Red Pepper Sauce
Roast ed Red Pepper Sauce
Sout hwest er n Mar i nar a Sauce
Summer Red Pepper Sauce
Thr ee Cheese Al f r edo Mayhem
Vi no Spaghet t i Sauce
Whi t e Sauce wi t h Wi ne

- 37 -
Green Olive Pesto
3/ 4 cup pi t t ed gr een ol i ves ( pr ef er r abl y
i mpor t ed)
1/ 4 cup chopped oni on
2 Tbs pi ne nut s
1 smal l cl ove gar l i c
1/ 4 cup ext r a- vi r gi n ol i ve oi l
I n a f ood pr ocessor cont ai ner , combi ne ol i ves, oni on, pi ne
nut s, and gar l i c; whi r l mi xt ur e unt i l f i nel y chopped, about
1 mi nut e.
Wi t h t he mot or r unni ng, sl owl y add ol i ve oi l t o f or m a
t hi ck, smoot h past e.
Al l ow t o st and about 30 mi nt es t o bl end f l avor s. Ser ve on
sl i ces of t oast ed I t al i an or ot her peasant br ead.
Serves 4
Nutrition Facts

- 38 -
Ground Turkey Italian Sauce
1 l b gr ound t ur key
1- 1/ 2 cups oni on chopped
2 Tbs dr i ed par sl ey
2 Cl oves f r esh gar l i c mi nced
1/ 2 t sp sal t
1- 1/ 2 t sp I t al i an seasoni ngs
1/ 4 t sp r ed pepper f l akes
1 Can ( 14 1/ 4- ounces) st ewed t omat oes
undr ai ned
1 Can ( 8- ounces) t omat o sauce
1 Can ( 8- ounces) t omat o past e
2 t sp sugar
1/ 2 cup dr y r ed wi ne
1/ 2 cup wat er ( i f desi r ed)
I n 3- quar t saucepan, combi ne t ur key, oni on, par sl ey,
gar l i c, I t al i an seasoni ng and r ed pepper f l akes. Saut e over
medi um- hi gh heat f or 7 t o 8 mi nut es or unt i l t ur key i s no
l onger pi nk.
Add st ewed t omat oes, t omat o sauce, t omat o past e, sal t ,
sugar and r ed wi ne ( and wat er i f desi r ed) .
Br i ng t o a boi l ; i mmedi at el y r educe heat t o medi um and
si mmer uncover ed f or 15 mi nut es.
Ser ve over cooked past a or use as a f l avor f ul l asagna
sauce.
Serves 6
Nutrition Facts

- 39 -
Mushroom Ragout
3 Tbs oi l
1 1/ 2 l bs f r esh whi t e mushr ooms
1 l ar ge di ced oni on
1 1/ 2 t sp I t al i an seasoni ng
3/ 4 t sp sal t
1 can ( 14. 5 ounces) st ewed t omat oes
1 can ( 15 t o 19 ounces) whi t e beans,
dr ai ned
1/ 2 cup Par mesan cheese, di vi ded
I n a l ar ge ski l l et over medi um heat , heat oi l unt i l hot .
Add mushr ooms, oni ons, I t al i an seasoni ng and sal t ; cook
unt i l t ender , st i r r i ng occasi onal l y, about 12 mi nut es.
Add st ewed t omat oes and whi t e beans t o ski l l et , heat
t hr ough, st i r i n 1/ 4 cup of par mesan cheese and ser ve over
past a. Spr i nkl e t he r emani ng cheese over t he t op of t he
di sh.
Serves 6
Nutrition Facts

- 40 -
Pesto Sauce
2 cups f r esh par sl ey t i ght l y packed
1/ 2 cup Par mesan cheese gr at ed
2 cl oves gar l i c
4 t sp dr i ed basi l
1 Tbs caper s dr ai ned
1/ 8 t sp pepper
I n a bl ender cont ai ner or f ood pr ocessor bowl f i t t ed wi t h
met al bl ade) combi ne ol i ve oi l , par sl ey, cheese, gar l i c,
basi l , caper s and pepper . Bl end or pr ocess f or 30 seconds
or unt i l mi xt ur e i s smoot h. St or e i n cover ed cont ai ner and
r ef r i ger at e.
Serves 16
Nutrition Facts

- 41 -
Red Pepper Sauce
1 can t omat o sauce
3/ 4 cup wat er
3/ 4 cup sugar
8 oz Tobasco or si mi l ar sauce
1/ 2 Tbs r ed pepper f l akes
1/ 2 Tbs cayenne
Mi x al l i ngr edi ent s i n a sauce pan.
Heat on l ow f or 10 mi nut es.
Serves 6
Nutrition Facts

- 42 -
Roasted Red Pepper Sauce
Veget abl e cooki ng spr ay
1 cup oni on sl i ced
1 t sp f r esh gar l i c mi nced
1 7. 5- ounce j ar r oast ed r ed pepper s
st r ai ned
1/ 2 t sp sal t
3/ 4 cup st r ai ned poachi ng l i qui d
I n smal l nonst i ck ski l l et , spr ayed wi t h veget abl e cooki ng
spr ay, over medi um heat , saut e oni ons 2 t o 3 mi nut es or
unt i l l i ght l y br owned. Add gar l i c and st i r 30 seconds.
Al l ow t o cool f or about 4- 5 mi nut es.
I n f ood pr ocessor f i t t ed wi t h met al bl ade, pur ee oni on
mi xt ur e, pepper s and sal t . Wi t h mot or r unni ng, sl owl y add
poachi ng l i qui d t o r ed pepper mi xt ur e unt i l sauce i s
smoot h.
Pour sauce i nt o 2- cup gl ass measur e and heat i n mi cr owave
at HI GH ( 100%power ) 30 seconds or unt i l hot .
Serves 8
Nutrition Facts

- 43 -
Southwestern Marinara Sauce
3 st r i ps l ean bacon, chopped
2 medi umoni ons, f i nel y di ced
3 cl oves gar l i c, mi nced
1 medi umzucchi ni , di ced
1 28- oz. can peel ed t omat oes
1 cup f r esh or f r ozen cor n ker nel s
1 12- oz. j ar sal sa
Pr epar e past a accor di ng t o package di r ect i ons; dr ai n.
Cook bacon i n a medi um, non- r eact i ve ( non- al umi num)
saucepan over medi um- hi gh heat unt i l i t has br owned
l i ght l y. Pour of f any excess f at .
Add oni ons, gar l i c and zucchi ni and saut e over medi um heat
unt i l sof t , about 8 mi nut es. Add t omat oes and br eak up wi t h
a f or k. Add cor n and sal sa. Br i ng t o a si mmer and cook
sl owl y f or 20 mi nut es, st i r r i ng occasi onal l y. Toss sauce
wi t h cooked past a and ser ve.
Serves 6
Nutrition Facts

- 44 -
Summer Red Pepper Sauce
1 l b past a
2 Tbs ol i ve oi l
1 cup chopped oni on
3 l ar ge cl oves gar l i c, chopped
1 13. 75- ounce can r oast ed pepper s,
dr ai ned and chopped ( 2 l ar ge pepper s)
1/ 2 cup dr ai ned whol e canned t omat oes
1/ 3 cup r i cot t a sal at a
6 anchovi es, r i nsed and pat t ed dr y
1 Tbs chopped f r esh par sl ey
Sal t t o t ast e
Fr eshl y gr ound pepper t o t ast e
Gr at ed Par mesan cheese, t o spr i nkl e on
t op
War m t he oi l i n a ski l l et over medi um heat . Add t he oni on
and gar l i c and saut e 5 mi nut es, unt i l sof t ened. Tr ansf er
t he oni on and gar l i c t o t he f ood pr ocessor bowl and add t he
r oast ed pepper s, t omat oes, r i cot t a sal at a and anchovi es.
Pr ocess unt i l pur eed. St i r i n t he par sl ey and season t o
t ast e wi t h sal t and pepper .
Toss wi t h hot past a, st i r r i ng i n 1/ 4 cup of t he past a
cooki ng wat er , and ser ve i mmedi at el y, passi ng Par mesan
separ at el y.
Serves 6
Nutrition Facts
93. 0g car bohydr at es; 5. 0g f i ber ; 18. 0g pr ot ei n.

- 45 -
Three Cheese Alfredo Mayhem
2 Tbs but t er
2 Tbs ol i ve oi l
1/ 2 cup f ont i na
1/ 2 cup heavy whi ppi ng cr eam
1/ 2 cup mascar pone
1/ 2 cup gr at ed asi ago
2 sl i ces pr osci ut t o
1 pi nch nut meg
1 dash pepper
Chop pr osci ut t o and cook i n ol i ve oi l f or about one mi nut e.
Add t he but t er .
When t he but t er i s mel t ed, add t he heavy whi ppi ng cr eam.
When t he cr eam st ar t s t o boi l , add t he mar scapone. When
t hat mel t s, add t he f ont i na. St i r over ver y l ow heat unt i l
f ont i na has mel t ed.
Season wi t h nut meg and pepper . Pour over past a and t op wi t h
gr at ed asi ago.
Serves 2
Nutrition Facts

- 46 -
Vino Spaghetti Sauce
1 l b gr ound t ur key
1 medi umoni on chopped
2 cl oves gar l i c mi nced
1 19 oz Can t omat oes coar sel y chopped
1 5- 1/ 2 oz Can t omat o past e
1/ 2 cup wat er
1/ 4 cup dr y r ed wi ne
2 St al ks cel er y chopped
1 Medi umcar r ot chopped
1 t sp dr i ed basi l l eaves
1 t sp dr i ed or egano l eaves
I n a l ar ge saucepan, heat t he veget abl e oi l and saut e t he
t ur key wi t h t he oni on and gar l i c unt i l t he oni on i s sof t
and t he t ur key i s no l onger pi nk. Do not over cook t he
t ur key.
Add t he r emai ni ng i ngr edi ent s and season wi t h sal t and
pepper . Br i ng t o a boi l and qui ckl y r educe t he heat . Cover
and si mmer f or 30 mi nut es.
Serves 6
Nutrition Facts

- 47 -
White Sauce with Wine
Thi s sauce i s good f or chi cken, f i sh or egg di shes.
6 Tbs but t er
6 Tbs f l our
1 cup chi cken br ot h
1 cup heavy cr eam
1 Tbs sher r y or dr y whi t e wi ne
1 t sp whi t e pepper
Mel t but t er . Remove f r omheat , bl end i n f l our and r et ur n t o
heat . St i r and cook a f ew mi nut es. Gr adual l y st i r i n br ot h
and si mmer , st i r r i ng const ant l y unt i l t hi ck.
Gr adual l y bl end i n cr eam, t hen sher r y or wi ne. Season t o
t ast e. Ser ve i mmedi at el y.
Serves 4
Nutrition Facts

- 48 -
Sauce for Vegetables
Honey Her b Sauce f or Veget abl es
Honey You' r e Good Sauce

- 49 -
Honey Herb Sauce for Vegetables
1/ 4 cup honey
2 Tbs oni on, mi nced
1/ 4 cup but t er or mar gar i ne
1/ 2 t sp t hyme, cr ushed
Sal t t o t ast e
Pepper t o t ast e
Combi ne al l i ngr edi ent s i n a smal l saucepan and br i ng t o a
boi l ; cook 2 mi nut es.
Toss wi t h veget abl es of choi ce such as: peas, zucchi ni ,
spi nach, br occol i , gr een beans, et c.
Ser ve over couscous as a veget ar i an ent r ee or al one as a
si de di sh.
Serves 4
Nutrition Facts

- 50 -
Honey You're Good Sauce
1 cup mayonnai se
1/ 4 cup honey
1 Tbs vi negar
1 Tbs soy sauce
2 t sp f r esh gi nger r oot , mi nced
2 t sp sesame oi l
1 t sp cr ushed r ed pepper f l akes
Combi ne al l i ngr edi ent s and mi x unt i l bl ended.
Ser ve over br oi l ed chi cken or as a di p f or veget abl es.
Serves 8
Preparation time: 15 minutes
Nutrition Facts

- 51 -
Sauces for Meat
Cr eamy Hor ser adi sh Sauce
Honey Fr ui t Gl aze For Lamb
Mushr oomand Wi ne St eak Sauce
Pi neappl e/ Or ange Tur key HamGl aze
Por k Bast i ng Sauce
Qui ck Br own Sauce
Soy- Lemon Bast i ng Sauce
Thr ee- Way Fr esh Mushr oomSauce

- 52 -
Creamy Horseradish Sauce
1 cup whi ppi ng cr eam
1/ 2 cup f r eshl y gr ound pur e hor ser adi sh
1/ 3 cup mayonnai se
Gener ous dash of cayenne pepper
Whi p cr eamwi t h a mi xer unt i l i t f or ms st i f f peaks.
Gent l y f ol d i n r emai ni ng i ngr edi ent s.
Serves 8
Nutrition Facts

- 53 -
Honey Fruit Glaze For Lamb
1/ 4 cup pi neappl e j ui ce
1/ 4 cup honey
2 t sp must ar d
I n a smal l bowl , combi ne al l i ngr edi ent s unt i l wel l
bl ended.
Br ush over l amb chops 2 t o 3 t i mes dur i ng cooki ng.
Serves 4
Nutrition Facts

- 54 -
Mushroom and Wine Steak Sauce
4 oz Fr esh Mushr ooms
3 Tbs But t er or Mar gar i ne, di vi ded
1/ 4 cup Oni on, chopped
1 cl ove Gar l i c, mi nced
1 10 1/ 2 oz. can Condensed Beef Br ot h
1 1/ 2 Tbs Tomat o Past e
1/ 8 t sp Gr ound Bl ack Pepper
2 t sp Cor nst ar ch
1 Tbs Col d Wat er
2 Tbs Dr y Red Wi ne
Ri nse, pat dr y and sl i ce mushr ooms ( makes about 1 cups) .
I n a saucepan mel t but t er . Add mushr ooms, oni on and gar l i c;
saut unt i l gol den, about 5 mi nut es.
St i r i n br ot h, t omat o past e and bl ack pepper . Br i ng t o t he
boi l i ng poi nt . Reduce heat and si mmer , cover ed, f or 10
mi nut es.
Bl end cor nst ar ch wi t h wat er . Mi x some of t he hot mushr oom
sauce i nt o cor nst ar ch mi xt ur e and r et ur n t o saucepan; cook
and st i r unt i l cl ear and t hi ckened. St i r i n wi ne. Cook
unt i l hot .
Serves 8
Nutrition Facts

- 55 -
Pineapple/Orange Turkey Ham Glaze
1 Can ( 16 ounces) pi neappl e t i dbi t s
dr ai ned, j ui ce r eser ved
1 Tbs cor nst ar ch
2 Tbs Di j on- st yl e must ar d
1/ 2 cup or ange mar mal ade
1 4- Pound whol e t ur key ham
I n smal l saucepan over medi um heat combi ne pi neappl e j ui ce
wi t h cor nst ar ch. St i r r i ng const ant l y, cook unt i l mi xt ur e
t hi ckens and becomes gl ossy. St i r i n must ar d and mar mal ade.
I n a l i ght l y gr eased 9- X 11- X 1- i nch baki ng pan pl ace ham.
Spoon 1/ 4 gl aze over ham and heat accor di ng t o package
di r ect i ons, bast i ng sever al t i mes wi t h gl aze.
St i r r eser ved t i dbi t s i nt o r emai ni ng gl aze and heat
t hr oughout . To ser ve, sl i ce hamand t op sl i ces wi t h gl aze.
Serves 8
Nutrition Facts

- 56 -
Pork Basting Sauce
1 Tbs honey
1 Tbs di j on must ar d
1 Tbs soy sauce
1 cl ove gar l i c, mi nced
I n a smal l bowl , st i r t oget her i ngr edi ent s.
Gr i l l t hawed chops f or appr oxi mat el y 8 t o 10 mi nut es
t ur ni ng and bast i ng f r equent l y wi t h sauce.
For t ender l oi n: gr i l l over medi um hi gh heat , t ur ni ng and
bast i ng f r equent l y f or 30 t o 35 mi nut es or unt i l i nt er nal
t emper at ur e r eached 160F.
Serves 2
Nutrition Facts

- 57 -
Quick Brown Sauce
Ser ve wi t h meat s or ot her di shes or use as base f or
Bor del ai se sauce.
3 Tbs but t er
3 Tbs f l our
1 1/ 2 cups canned boui l l on, soup st ock or
veget abl e st ock
1/ 2 t sp t hyme
Spr i g par sl ey
Sal t
f r eshl y gr ound pepper
Mel t t he but t er i n a heavy saucepan over l ow heat . Add
f l our and bl end wel l over medi um heat . Reduce heat and
si mmer f or sever al mi nut es.
Heat boui l l on or st ock, st i r i nt o t he r oux ( f l our and
but t er mi xt ur e) and cont i nue st i r r i ng unt i l sauce t hi ckens.
Add her bs, r educe heat and si mmer f or sever al mi nut es.
Cor r ect seasoni ng.
Serves 4
Nutrition Facts

- 58 -
Soy-Lemon Basting Sauce
1 Tbs br own sugar
2 Tbs soy sauce
2 Tbs wat er
2 Tbs sl i ced gr een oni ons wi t h t ops
1 Tbs but t er
1 cl ove gar l i c, mi nced
I n a saucepan bl end br own sugar and cor nst ar ch. St i r i n
l emon j ui ce, soy sauce and wat er . Add oni on, but t er and
gar l i c.
Cook and st i r unt i l t hi ckened and bubbl y. Use t o bast e f i sh
or poul t r y dur i ng t he l ast 15 mi nut es of br oi l i ng or
gr i l l i ng.
Serves 6
Nutrition Facts

- 59 -
Three-Way Fresh Mushroom Sauce
2 Tbs ol i ve oi l
1 l b f r esh whi t e mushr ooms, sl i ced ( 5
cups)
2 cups coar sel y chopped pl umt omat oes
1/ 2 cup sl i ced gr een oni ons ( scal l i ons)
1 t sp mi nced gar l i c
1/ 2 t sp sal t
0. 13 t sp gr ound bl ack pepper
I n a l ar ge nonst i ck ski l l et heat oi l unt i l hot . Add
mushr ooms; cook, st i r r i ng f r equent l y, unt i l mushr oom l i qui d
st ar t s t o evapor at e, about 6 mi nut es. Add t omat oes, gr een
oni ons, gar l i c, sal t and bl ack pepper .
Br i ng t o a si mmer , cover and cook unt i l a sauce f or ms,
about 5 mi nut es. Ser ve over hot cooked past a.
Serves 4
Nutrition Facts

- 60 -
Sauces for Poultry
Apr i cot Tur key HamGl aze
Basi c Tur key Gr avy
Bast i ng Gl aze
Bour bon Peach Tur key Gl aze
Cr anber r y Her b Sauce
Gui l t - Fr ee Tur key Gr avy
Hol i day Dat e Sauce
J ack' s Gl en Lake I nn Cher r y Pl umSauce
Lemon Gar l i c Mar i nade
Mapl e Cher r y Sauce
Raspber r y Gl aze
Rosemar y Appl e Sal sa
Smoky Honey- Pepper cor n Gl aze f or Poul t r y
Tur key Thyme Sauce
Zest y Or ange Sauce

- 61 -
Apricot Turkey Ham Glaze
1 cup apr i cot nect ar
2 Tbs cor nst ar ch
1/ 2 cup apr i cot pr eser ves
4 l bs whol e t ur key ham
I n smal l saucepan over medi um heat combi ne nect ar , or ange
j ui ce and cor nst ar ch. St i r r i ng const ant l y, cook unt i l
mi xt ur e t hi ckens and becomes gl ossy. St i r i n pr eser ves, and
cook unt i l mel t ed.
I n a l i ght l y gr eased 9- X 11- X 1- i nch baki ng pan pl ace ham.
Spoon 1/ 4 gl aze over ham and heat accor di ng t o package
di r ect i ons, bast i ng sever al t i mes wi t h gl aze.
To ser ve, sl i ce hamand t op sl i ces wi t h r emai ni ng gl aze.
Serves 8
Nutrition Facts

- 62 -
Basic Turkey Gravy
1 Package Neck, hear t , gi zzar d f r om
t ur key gi bl et s
1 Medi umcar r ot t hi ckl y sl i ced
1 Medi umoni on t hi ckl y sl i ced
1 Medi umcel er y r i b t hi ckl y sl i ced
1/ 2 t sp sal t
1 t ur key l i ver
3 Tbs f at f r ompoul t r y dr i ppi ngs
3 Tbs al l - pur pose f l our
1/ 2 t sp sal t
1/ 3 cup sher r y
sal t t o t ast e
pepper t o t ast e
I n a 3- quar t saucepan, over hi gh heat , pl ace neck, hear t ,
gi zzar d, veget abl es, and sal t i n enough wat er t o cover .
Heat t o boi l i ng. Reduce heat t o l ow; cover and si mmer 45
mi nut es.
Add l i ver and cook 15 mi nut es l onger . St r ai n br ot h i nt o a
l ar ge bowl ; cover and r eser ve br ot h i n t he r ef r i ger at or .
To make t he gr avy, r emove t he cooked t ur key and r oast i ng
r ack f r om t he r oast i ng pan. Pour poul t r y dr i ppi ngs t hr ough
a si eve i nt o a 4- cup measur i ng cup.
Add 1 cup gi bl et br ot h t o t he r oast i ng pan and st i r unt i l
t he cr ust y br own bi t s ar e l oosened; pour t he degl azed
l i qui d/ br ot h i nt o t he 4- cup measur e. Let t he mi xt ur e st and
a f ew mi nut es, unt i l t he f at r i ses t o t he t op.
Over medi um heat , spoon 3 t abl espoons f at f r om t he poul t r y
dr i ppi ngs i nt o a 2- quar t saucepan. Whi sk f l our and sal t
i nt o t he heat ed f at and cont i nue t o cook and st i r unt i l t he
f l our t ur ns gol den.
Meanwhi l e, ski m and di scar d any f at t hat r emai ns on t op of
t he poul t r y dr i ppi ngs. Add r emai ni ng br ot h and enough wat er
t o t he poul t r y dr i ppi ngs t o equal 3- 1/ 2 cups.
Gr adual l y whi sk i n war mpoul t r y dr i ppi ngs/ br ot h mi xt ur e.
Add sher r y. Season wi t h sal t and pepper and heat t o t he
si mmer i ng poi nt . Ser ve hot i n a war mgr avy boat .
Serves 15
Nutrition Facts

- 63 -
Basting Glaze
1/ 4 cup or ange mar mal ade
1 Tbs mar gar i ne mel t ed
1/ 4 t sp gi nger
I n smal l bowl combi ne mar mal ade, mar gar i ne and gi nger . Use
as a bast i ng sauce f or t ur key br east .
Serves 4
Nutrition Facts

- 64 -
Bourbon Peach Turkey Glaze
1/ 2 cup peach pr eser ves
2 Tbs bour bon or whi skey
2 t sp Angost ur a bi t t er s
I n smal l saucepan, over l ow heat , combi ne pr eser ves,
bour bon and bi t t er s. Cook unt i l pr eser ves ar e mel t ed.
Use mi xt ur e as gl aze, br ushed over t ur key dur i ng l ast 1/ 2
hour of r oast i ng.
Serves 4
Nutrition Facts
19. 0mg sodi um; 1. 0g pr ot ei n.

- 65 -
Cranberry Herb Sauce
2 smal l oni ons, di ced
4 cl oves gar l i c, chopped
1 package ( 12 ounces) f r esh or f r ozen
cr anber r i es
2- 1/ 2 cups wat er
2 cups dr y r ed wi ne
2/ 3 cup honey
2 beef boui l l on cubes
1/ 2 t sp dr i ed t hyme, cr ushed
4 whol e bay l eaves
5 dr ops Wor cest er shi r e sauce
dash r osemar y
dash gr ound r ed pepper
Cook and st i r oni ons and gar l i c i n oi l i n a l ar ge saucepan
over medi um heat unt i l oni ons ar e sof t ened. Add
cr anber r i es, wat er , wi ne, honey, boui l l on, t hyme, bay
l eaves, Wor cest er shi r e sauce, r osemar y and r ed pepper .
Br i ng t o a boi l .
Reduce heat t o l ow and si mmer about I hour or unt i l mi xt ur e
r educes by hal f , st i r r i ng f r equent l y.
Remove and di scar d bay l eaves.
Pur ee sauce i n bl ender or f ood pr ocessor or pr ess t hr ough
si eve. ( The sauce wi l l be t he consi st ency of a t hi ck
gr avy. ) Ser ve wi t h poul t r y, l amb or por k.
Al so wonder f ul over dr essi ng or sweet pot at oes.
Serves 12
Nutrition Facts

- 66 -
Guilt-Free Turkey Gravy
1/ 4 cup cor nst ar ch
1/ 4 cup wat er
4 cups t ur key br ot h and def at t ed pan
j ui ces r eci pe bel ow
Sal t
pepper
I n a l ar ge saucepan, over medi um heat , br i ng t ur key br ot h
and pan j ui ces t o a boi l .
Meanwhi l e, bl end unt i l smoot h t he cor nst ar ch and wat er .
Whi ski ng const ant l y, sl owl y add t he cor nst ar ch mi xt ur e and
cont i nue st i r r i ng unt i l t he gr avy i s t hi ckened.
Season t o t ast e wi t h sal t and pepper .
Pr ovi des 16 ser vi ngs at 1/ 4 cup per por t i on Not e: To def at
pan j ui ces, pour poul t r y dr i ppi ngs i nt o a gl ass measur i ng
cup and r ef r i ger at e unt i l t he f at sol i di f i es. Remove t he
f at l ayer and di scar d.
Serves 16
Nutrition Facts

- 67 -
Holiday Date Sauce
1/ 2 l b pear l ( or smal l ) oni ons
3 Tbs but t er
1/ 4 cup sugar
3 Tbs bal sami c vi negar
1 cup dr y whi t e wi ne
2 whol e cl oves
1/ 2 t sp f r esh l emon peel s, gr at ed
1 1/ 2 dat es, chopped
1 1/ 2 cups cr anber r i es, whol e
Tr i m ends f r om oni ons, and bl anch i n boi l i ng wat er f or 1
mi nut e. Ri nse wi t h col d wat er and r emove ski ns.
Mel t but t er i n a heavy saucepan over medi um- hi gh heat . St i r
i n oni ons t o coat wi t h but t er . St i r i n sugar , vi negar ,
wi ne, cl oves and l emon peel . Br i ng t o a boi l , r educe heat
t o l ow and cook, cover ed, f or 30- 45 mi nut es, or unt i l
oni ons ar e sof t .
St i r i n dat es and cr anber r i es over medi um- hi gh heat . Br i ng
t o a boi l and cook 1- 2 mi nut es, or unt i l cr anber r i es ar e
j ust begi nni ng t o bur st .
Mi x t oget her cor nst ar ch and or ange j ui ce and add. Remove
cl oves.
Serves 6
Nutrition Facts

- 68 -
Jack's Glen Lake Inn Cherry Plum
Sauce
1 ( 17- ounce) can pur pl e pl ums i n syr up,
seeded and coar sel y chopped
1/ 2 cup f r esh, f r ozen or canned dar k
sweet cher r i es
1/ 3 cup dr i ed t ar t cher r i es
2 t sp gr anul at ed sugar
1 t sp l i me j ui ce
1/ 4 t sp al l spi ce
dash sal t
2 t sp cor nst ar ch di ssol ved i n 2
t abl espoons wat er
Combi ne chopped pl ums wi t h syr up, sweet cher r i es, dr i ed
t ar t cher r i es, sugar , l i me j ui ce, al l spi ce and sal t i n a
saucepan wi t h a heavy bot t om; mi x wel l . Br i ng t o a boi l
over hi gh heat .
St i r i n cor nst ar ch mi xt ur e; cook, st i r r i ng const ant l y,
unt i l cl ear and t hi ck enough t o coat t he back of spoon.
Remove f r omheat and ser ve. Or cover and r ef r i ger at e f or up
t o a week. Reheat i n mi cr owave oven.
Serves 24
Nutrition Facts

- 69 -
Lemon Garlic Marinade
1/ 4 cup f r esh l emon j ui ce
6 l ar ge gar l i c cl oves
1/ 2 t sp sal t
1/ 2 t sp pepper
peel f r omone l emon
I n bl ender , combi ne ol i ve oi l and l emon j ui ce. Whi l e
bl endi ng, dr op i n gar l i c cl oves one at at i me. Gr adual l y
add l emon peel st r i ps. Cont i nue t o bl end unt i l mi xt ur e i s
pur eed.
Usi ng an i nj ect or , i nj ect mar i nade i nt o al l par t s of t he
t hawed t ur key. St r ai n mar i nade i f di f f i cul t y passi ng
t hr ough i nj ect or .
Gent l y massage t ur key t o di st r i but e mar i nade.
Pl ace t ur key i n a l ar ge pl ast i c bag ( cooki ng bag or cl ean
t r ash bag) . Cl ose bag and r ef r i ger at e over ni ght .
Deep f r y or r oast accor di ng t o Nat i onal Tur key Feder at i on
r ecommendat i ons.
Serves 20
Nutrition Facts

- 70 -
Maple Cherry Sauce
Thi s sauce i s t er r i f i c wi t h r oast ed or gr i l l ed meat s or
poul t r y.
1/ 3 cup cher r y j ui ce bl end
2 Tbs cor nst ar ch
1 cup f r ozen unsweet ened t ar t cher r i es,
t hawed and wel l dr ai ned
3/ 4 cup mapl e- f l avor ed syr up
1/ 2 cup chopped wal nut s
1 t sp gr at ed or ange peel
Put cher r y j ui ce bl end and cor nst ar ch i n a smal l saucepan;
mi x wel l . Cook over medi um heat unt i l t hi ckened. Add
cher r i es, mapl e- f l avor ed syr up, wal nut s and or ange peel ;
mi x wel l .
Cook, st i r r i ng f r equent l y, over l ow heat unt i l al l
i ngr edi ent s ar e hot .
Serves 6
Nutrition Facts

- 71 -
Raspberry Glaze
1/ 4 cup seedl ess r aspber r y pr eser ves
2 Tbs cof f ee l i queur
1 Tbs r ed wi ne vi negar
1 Cl ove gar l i c mi nced
I n 2- cup mi cr owave- saf e gl ass measur i ng cup combi ne
pr eser ves, l i queur , vi negar , cor nst ar ch, gi nger and gar l i c.
Cook i n mi cr owave oven at HI GH ( 100% power ) 45 t o 60
seconds or unt i l t hi ckened; st i r .
Use mi xt ur e as gl aze, br ushed over t ur key dur i ng l ast 1/ 2
hour of r oast i ng. * Test ed i n 700- wat t mi cr owave.
Serves 8
Nutrition Facts

- 72 -
Rosemary Apple Salsa
Ser ve wi t h Appl e Smoked Tur key Br east .
3/ 4 cup yel l ow bel l pepper di ced
3/ 4 cup Gr anny Smi t h appl e di ced
3/ 4 cup Br aebur n or J onat han appl e di ced
1/ 4 cup dr i ed apr i cot s di ced
3 Tbs gr een oni on mi nced
1- 1/ 2 Tbs ext r a vi r gi n ol i ve oi l
3 t sp f r esh r osemar y f i nel y chopped
1/ 2 t sp sal t
Fr eshl y gr ound pepper t o t ast e
I n smal l bowl combi ne bel l pepper , appl es, apr i cot , gr een
oni on, l emon j ui ce, oi l , r osemar y, sal t and pepper . Cover
and r ef r i ger at e 1 hour bef or e ser vi ng.
Serves 6
Nutrition Facts

- 73 -
Smoky Honey-Peppercorn Glaze for
Poultry
1/ 3 cup honey
1 Tbs ket chup
1/ 2 t sp coar sel y gr ound bl ack pepper
1/ 4 t sp l i qui d smoke
1/ 8 t sp sal t
1/ 8 t sp cr ushed r ed pepper f l akes
1 whol e chi cken or t ur key, r i nsed and
dr i ed ( 3- 4 l bs. )
I n a smal l bowl , combi ne al l i ngr edi ent s except chi cken
unt i l wel l bl ended.
Pl ace chi cken i n r oast i ng pan; br ush wi t h gl aze.
Roast at 350F, br ushi ng wi t h addi t i onal gl aze ever y 15
mi nut es unt i l chi cken i s deep- gol den br own and chi cken
j ui ces r un cl ear , 1 hour t o 1 hour , 15 mi nut es.
Serves 8
Nutrition Facts

- 74 -
Turkey Thyme Sauce
2 cups t ur key br ot h
1 t sp t hyme
1/ 2 t sp sal t
1/ 4 t sp pepper
1/ 4 cup cor nst ar ch
1/ 2 cup dr y whi t e wi ne or wat er
Pour pan dr i ppi ngs f r om r oast i ng pan i nt o l ar ge measur i ng
cup. Let set unt i l f at r i ses t o t op and spoon f at of f .
Add br ot h t o j ui ces t o measur e 4 cups. Ret ur n mi xt ur e t o
r oast i ng pan and, over l ow heat , br i ng t o si mmer st i r r i ng
br own bi t s f r ombot t omof pan.
Mi x wi ne i nt o cor n st ar ch unt i l smoot h. St i r i nt o j ui ce
mi xt ur e i n r oast i ng pan. Br i ng t o boi l over medi um heat ,
st i r r i ng const ant l y unt i l t hi ckened. Ser ve wi t h t ur key
sl i ces.
Serves 10
Nutrition Facts

- 75 -
Zesty Orange Sauce
Thi s i s excel l ent t o ser ve over cor ni sh game hens.
1 or ange
1 cup ver y dr y sher r y
1/ 2 cup cur r ant j el l y
dash of cayenne
Cut an or ange i n hal f . Remove j ui ce f r om bot h sect i ons and
r eser ve. Then t ake t he r i nd of one hal f and cut i nt o t hi n
st r i ps. Cook or ange r i nd st r i ps wi t h dr y sher r y.
Si mmer , uncover ed, unt i l r educed t o 1/ 2 cup of l i qui d.
Remove r i nd f r om sher r y and add t he r eser ved or ange j ui ce,
l emon j ui ce, j el l y and cayenne. Si mmer unt i l j el l y mel t s.
Serves 4
Nutrition Facts

- 76 -
Sauces for Seafood
Di l l Sauce
Her bed Honey Li me Sauce
Honey Lemon Sauce
Honey Sweet and Sour Sauce
Mor nay Sauce
Must ar d and Lemon Sauce

- 77 -
Dill Sauce
1- 1/ 4 cups f i nel y chopped di l l pi ckl e
spear s
1/ 2 cup non- f at sour cr eam
1 Tbs pr epar ed must ar d
1/ 8 t sp pepper
I n f ood pr ocessor , f i t t ed wi t h met al bl ade, or i n bl ender ,
pr ocess pi ckl e, sour cr eam, must ar d and pepper unt i l
smoot h. Cover and chi l l at l east one hour .
Ser ve col d wi t h t ur key f ondue.
Serves 32
Nutrition Facts

- 78 -
Herbed Honey Lime Sauce
1 Tbs ol i ve oi l
1/ 4 cup honey
1/ 4 cup l i me j ui ce
2 t sp dr y gr ound must ar d
1 t sp f r esh r osemar y, mi nced
1/ 2 t sp sal t
dash pepper
1 t sp wat er
1 Tbs ol i ve oi l
1/ 4 cup honey
1/ 4 cup l i me j ui ce
2 t sp dr y gr ound must ar d
1 t sp f r esh r osemar y, mi nced
1/ 2 t sp sal t
dash pepper
1 t sp wat er
Saut oni on i n ol i ve oi l . Add wi ne, honey, l i me j ui ce,
must ar d, r osemar y, sal t and pepper ; br i ng mi xt ur e t o boi l .
Combi ne cor nst ar ch and wat er ; mi x wel l and add t o sauce.
Cook and st i r unt i l sauce t hi ckens.
Serves 8
Nutrition Facts

- 79 -
Honey Lemon Sauce
1/ 2 cup honey
1/ 4 cup l emon j ui ce
1 Tbs chopped f r esh par sl ey or r osemar y
1/ 2 t sp gr at ed l emon peel
dash cayenne pepper
Combi ne honey, l emon j ui ce, gar l i c, par sl ey, l emon peel and
cayenne i n a smal l saucepan; mi x wel l . Heat unt i l mi xt ur e
begi ns t o si mmer ; do not boi l . Remove f r omheat .
Serves 4
Nutrition Facts

- 80 -
1/ 2 cup ket chup
1/ 4 cup honey
1/ 2 t sp gar l i c sal t
Combi ne al l i ngr edi ent s; cook and st i r over medi umheat 2- 3
mi nut es or unt i l mi xt ur e boi l s and t hi ckens.
Cool .
Serves 4
Nutrition Facts

- 81 -
Mornay Sauce
3 egg yol ks sl i ght l y wi sked
1/ 4 cup whi pped cr eam
6. 9 oz Bechemel sauce, hot
1 t sp whi t e wi ne, t ar r agon vi negar , or
l emonj ui ce
1. 8 oz Par mesan
Mi x t he Eggs yol ks wi t h t he cr eami n a saucepan
Add t he Bechamel and si mmer . St i r r unt i l l boi l
Remove f r omheat and add t he cheese. St i r wel l
Serves 8
Nutrition Facts

- 82 -
Mustard and Lemon Sauce
Sui t abl e f or boi l ed veget abl es & f i sh
3. 1 oz But t er
12. 6 oz Chi cken br ot h
3 Tbs Fl our
3 Egg yol ks
2 Tbs Lemon j ui ce
2 Tbs Di j on must ar d
Cayenne
sal t
I n a medi umsaucepan mel t t he but t er . Add t he f l our
Cook f or 3 mi nut es. St i r const ant l y
Pour t he br ot h. Si mmer f r om5 t o 6 mi nut es.
St i r const ant l y
Remove f r omheat and whi sk sl i ght l y t he egg yol ks
Add t he l emon j ui ce and must ar d and st i r wel l
Put t he sauce pan on heat and l et cook f or 2 mi nut es
Add cayenne t o t ast e
Serves 8
Nutrition Facts

- 83 -
Index
A
appl e . . . . . . . 12, 28, 29, 73
apr i cot . . . . . . . . . . . . . 62, 73
Apr i cot Tur key HamGl aze 62
B
bacon . . . . . . . . . . . . . . . . . . . 44
bar becue . . . . . . . . . . . . 14, 21
Basi c Bar becue Sauce . . . . 11
Basi c Tomat o Sauce . . . . . . . 2
Basi c Tur key Gr avy . . . . . . 63
Bast i ng Gl aze . . . . . . . . . . . 64
bean . . . . . . . . . . . . . . . . 40, 50
Bar nai se Sauce . . . . . . . . . . 3
Ber r y Bl ueber r y Chut ney . 24
Bour bon Peach Tur key Gl aze
. . . . . . . . . . . . . . . . . . . . . . 65
br occol i . . . . . . . . . . . . . . . . 50
C
car r ot . . . . . . . . . . . . . . 47, 63
Cc' s Bast i ng Sauce . . . . . . 12
cel er y . . . . . . . . . . . . . . 47, 63
Cheese Sauce . . . . . . . . . . . . . 4
cher r y . 15, 26, 27, 30, 69,
71
chi l e . . . . . . . . . . . . . . . . . . . 13
chi l i . . . 11, 16, 19, 21, 22
Chi mi chur r i Mar i nade . . . . 32
chi ves . . . . . . . . . . . . . . . . . . 35
ci l ant r o . . . . . . . . . . . . . . . . 32
Ci t r us Bar becue Sauce . . . 13
cor n . . . . . . . . . . . . . . . . 44, 75
cr anber r y . . . . . . . 24, 66, 68
Cr anber r y Her b Sauce . . . . 66
Cr eamy Hor ser adi sh Sauce 53
Cr eamy Must ar d Sauce . . . . 35
Cur r ant Chut ney . . . . . . . . . 25
D
Di l l Sauce . . . . . . . . . . . . . . 78
Dr i ed Cher r y Rel i sh . . . . . 26
Dr i ed Cher r y Rel i sh f or
Tur key . . . . . . . . . . . . . . . . . 27
F
f ennel . . . . . . . . . . . . . . . . . . . 18
Fr ui t y Bar becue Sauce. . . . 14
G
gi nger . . 14, 15, 24, 29, 30,
33, 51, 64, 72
Gr een Ol i ve Pest o. . . . . . . . 38
Gr ound Tur key I t al i an Sauce
. . . . . . . . . . . . . . . . . . . . . . . 39
Gui l t - Fr ee Tur key Gr avy. . 67
H
ham. . . . . . . . . . . . . . . . . . 56, 62
Hat t i e' s Tar t Cher r y
Bar becue Sauce . . . . . . . . . 15
Hawai i an Bar becue Sauce. . 16
hazel nut . . . . . . . . . . . . . . . . . . 9
Her bed Honey Li me Sauce. . 79
Hol i day Dat e Sauce. . . . . . . 68
Hol l andai se Sauce. . . . . . . . . 5
honey. . . 14, 17, 22, 28, 29,
36, 50, 51, 54, 57, 66,
74, 79, 80, 81
Honey Bar becue Sauce. . . . . 17
Honey Fr ui t Gl aze For Lamb
. . . . . . . . . . . . . . . . . . . . . . . 54
Honey Her b Sauce f or
Veget abl es . . . . . . . . . . . . . 50
Honey Lemon Sauce. . . . . . . . 80
Honey Mango Chut ney. . . . . . 28
Honey Must ar d Sauce. . . . . . 36
. . . . . . . . . . . . . . . . . . . . . . . 81
Honey You' r e Good Sauce. . 51
J
J ack' s Gl en Lake I nn Cher r y
Pl umSauce . . . . . . . . . . . . . 69

- 84 -
L
l amb . . . . . . . . . . . . . . . . 54, 66
l emon . 5, 6, 8, 12, 25, 35,
42, 59, 68, 70, 73, 76,
80, 81, 83
Lemon Gar l i c Mar i nade . . . 70
l i me . . . . . . . . . . . . 14, 69, 79
M
Mandar i n Peach Sauce . . . . 18
mango . . . . . . . . . . . . . . . . . . . 28
Mapl e Bar becue Sauce . . . . 19
Mapl e Cher r y Sauce . . . . . . 71
Mock Hol l andai se Sauce . . . 6
Mor nay Sauce . . . . . . . . . . . . 82
mushr oom. . . . . 7, 40, 55, 60
Mushr oomand Basi l Wi ne
Sauce . . . . . . . . . . . . . . . . . . 7
Mushr oomand Wi ne St eak
Sauce . . . . . . . . . . . . . . . . . 55
Mushr oomRagout . . . . . . . . . 40
must ar d . 6, 11, 16, 19, 21,
22, 29, 35, 36, 53, 54,
56, 57, 78, 79, 83
Must ar d and Lemon Sauce . 83
N
Nect ar i ne Bar becue Sauce 20
New Or l eans Bar becue Sauce
. . . . . . . . . . . . . . . . . . . . . . 21
O
ol i ve . . 26, 32, 36, 38, 41,
45, 46, 60, 70, 73, 79
or ange . 14, 20, 21, 24, 56,
62, 64, 68, 71, 76
P
pea . . . . . . . . . . . . . . . . . . . . . 50
peach . . . . . . . . . . . . . . . 18, 65
Pest o Sauce . . . . . . . . . . . . . 41
pi ne nut . . . . . . . . . . . . . . . . 38
pi neappl e . . . 14, 16, 54, 56
Pi neappl e/ Or ange Tur key Ham
Gl aze . . . . . . . . . . . . . . . . . 56
pl um. . . . . . . . . . . . . . . . . 60, 69
por k. . . . . . . . . . . . . 19, 24, 66
Por k Bast i ng Sauce. . . . . . . 57
Q
Qui ck Br own Sauce. . . . . . . . 58
R
r ai si n. . . . . . . . . . . . . . . . . . . 28
Raspber r y Gl aze. . . . . . . . . . 72
Red Pepper Sauce. . . . . . . . . 42
r i ce. . . . . . . . . . . . . . . . . . . . . 20
Roast ed Red Pepper Sauce. 43
Rosemar y A A ol i . . . . . . . . . . 8
Rosemar y Appl e Sal sa. . . . . 73
S
sesame. . . . . . . . . . . . . . . 15, 51
shal l ot . . . . . . . . . . . . . . . . 3, 9
Smoky Honey- Pepper cor n
Gl aze f or Poul t r y . . . . . . 74
Sout hwest er n Mar i nar a Sauce
. . . . . . . . . . . . . . . . . . . . . . . 44
soy. . . . . . . . . . 16, 51, 57, 59
Soy- Lemon Bast i ng Sauce. . 59
Spi cy Tomat o Chut ney. . . . . 29
spi nach. . . . . . . . . . . . . . . . . . 50
st eak. . . . . . . . . . . . . . . . . . . . 20
Summer Red Pepper Sauce. . 45
sweet pot at o. . . . . . . . . . . . . 66
T
Tar r agon Cr eamSauce. . . . . . 9
Ter i aki Mar i nade. . . . . . . . . 33
Thr ee Cheese Al f r edo Mayhem
. . . . . . . . . . . . . . . . . . . . . . . 46
Thr ee- Way Fr esh Mushr oom
Sauce . . . . . . . . . . . . . . . . . . 60
Ti sh Wi l l i ams' Cher r y
Chut ney . . . . . . . . . . . . . . . . 30
t omat o. . . 2, 11, 16, 17, 20,
21, 29, 39, 40, 42, 44,
45, 47, 55, 60
t ur key. . 24, 25, 27, 33, 35,
39, 47, 56, 62, 63, 64,

2
65, 67, 70, 72, 74, 75,
78
Tur key Thyme Sauce . . . . . . 75
V
Vi no Spaghet t i Sauce . . . . 47
W
wal nut s. . . . . . . . . . . . . . 30, 71
Whi t e Sauce wi t h Wi ne. . . . 48
Z
Zest y Honey Sauce. . . . . . . . 22
Zest y Or ange Sauce. . . . . . . 76
zucchi ni . . . . . . . . . . . . . 44, 50

3

Secret Sauce Cookbook

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Secret Sauce Cookbook

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