Piquant Herb Sauce Recipes

PIQUANT SAUCE

Piquant Sauce image

This is great on grilled chicken. Also great on leftover baked chicken reheated in the oven. (Original recipe posted said 14 teaspoons nutmeg...THIS IS WRONG! It should only be 1/4 teaspoon! Sorry! Thanks Lavender Lynn for pointing this out!)

Provided by Shelby Jo

Categories Sauces

Time 2m

Yield 1 batch

Number Of Ingredients 4

Ingredients

3 tablespoons brown sugar
1/4 cup ketchup
1/4 teaspoon nutmeg
1 teaspoon dry mustard

Steps:

Mix thoroughly.

MY MOMS PIQUANT SAUCE

My Moms Piquant Sauce image

Make and share this My Moms Piquant Sauce recipe from Food.com.

Provided by Chef warren

Categories Sauces

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

6 tablespoons brown sugar
3 cups ketchup (or more)
1/2 teaspoon nutmeg
2 teaspoons dry mustard or 2 teaspoons mustard

Steps:

mix all ingredients with a wire whisk in a mixing bowl.
my father and i both like to make extra sauce to dip the meat and is also very good on baked potatoes.

Nutrition Facts : Calories 261.9, Fat 1.3, SaturatedFat 0.2, Sodium 2013.4, Carbohydrate 66, Fiber 0.8, Sugar 61.1, Protein 3.6

PIQUANT TOMATO SAUCE

Piquant Tomato Sauce image

The tomatoes are ripening on the vine & it will soon be time to start canning. This tangy sauce is my favourite; in fact, I make enough to last all winter. Its perfect for pasta sauces, chicken parmesan, a topping for meatloaf or making your own seafood sauce!!

Provided by CountryLady

Categories Sauces

Time 55m

Yield 4 cups

Number Of Ingredients 13

Ingredients

3 cups coarsely chopped tomatoes (about 4 large)
3 cloves garlic, minced
3 stalks celery, finely chopped
3 jalapeno peppers or 1 long hot yellow wax pepper (seeded & finely chopped)
1 medium onion, finely chopped
1 cup water
1/2 cup cider vinegar
1/4 cup lightly packed brown sugar
1/4 cup tomato paste
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon dry mustard
1/2 teaspoon pickling salt

Steps:

Combine tomatoes, garlic, celery, peppers, onion& water in a large stainless steel or enamel saucepan.
Bring to a boil, reduce heat, cover & boil gently, stirring occasionally, for 20 minutes or until mixture has thickened& vegetables are soft.
Cool slightly; puree in a blender or food processor until smooth.
Return mixture to pot and add vinegar & spices.
Boil gently for 5 minutes to blend the flavours, stirring continuously.
Ladle sauce into hot, sterile jars allowing 1/2 inch of head space.
Process 15 minutes for 250 ml jars & 20 minutes for 500 ml jars.

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