Archive for the ‘Sauces’ Category

Raspberry Chipotle Sauce


  • 1 Tablespoon olive oil
  • 1/2 cup small diced onion
  • 2 teaspoons minced garlic
  • 2 teaspoons chipotle chiles in adobo, chopped
  • 2 pints fresh raspberries, rinsed
  • 1/2 cup raspberry vinegar
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt


In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes. Add the garlic to the pan and saute for 1 minute. Add the chipotle chiles and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil.Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove from the heat and cool before using.For a clear glaze, strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.

Serving Suggestions:
Use as a barbecue sauce, glaze, or basting sauce for poultry, shrimp, and meats. Pour over a block of cream cheese and serve as a dip with club crackers. Use as a sauce for meatballs or cocktail sausages for a crowd-pleasing appetizer. Great in wraps.

Yummier Sauce

Recipe by Carolyn Davidson Hicks!

Photo and Recipe by John Hicks & Carolyn Davidson Hicks!

Yummier Sauce:

1 tablespoon of real mayo

1 teaspoon of Sriracha Hot Sauce

1 squirt of lemon juice

salt and pepper

Mix well and scale to desired volume!

Guy Fieri’s Donkey Sauce Burger

Mix 1 cup mayo

1/4 cup roasted garlic

1 teaspoon mustard

1/2 teaspoon Worcestershire

1/4 teaspoon each salt and pepper.

Mix well and use as a spread among burgers with toppings.

Maylie’s Remoulade Sauce

Photo by Carolyn Davidson Hicks

Photo by Carolyn Davidson Hicks

It’s a real New Orleans remoulade from an old restaurant that was on Poydras Street approximately forever, Maylie’s.

Makes about 1 cup

2 green onions, finely chopped

2 cloves garlic, finely chopped

1/3 cup Creole mustard

2 tablespoons white vinegar

2-1/2 tablespoons ketchup

1/2 cup olive oil

Mix and stir all ingredients until well blended.

Serve over stuffed hard-cooked eggs as an appetizer, or put it with salad, boiled peeled shrimp, crabmeat, chopped chicken, fried fish or mixed green salad. Garnish it with chopped parsley.

Italian Mushroom and Pesto Cream Sauce

Mushroom and Pesto Cream Sauce

Photo and Recipe by Carolyn Davidson Hicks


Coarse salt and ground pepper

1 tablespoon Basil Pesto

1 fresh chopped garlic clove

1 finally chopped Shallot

2 tablespoons of dried Italian Herbal Blend

1/4 stick of butter

1/4 cup heavy cream

2 tablespoons of dried mushrooms


Mix all ingredients and cook on very low heat so you don’t scorch the milk. Sauce is done when it is creamy and thick. You can always add a little arrow root if it is not thick enough.

Serve over vegetables, fish or chicken!

Quick Blender Hollandaise Sauce

Use a small 16 oz single serve blender/mixer works great!

Use a small 16 oz single serve blender/mixer works great!


1 stick of butter (1/2 cup melted)
3 egg yolks
1 tablespoon of fresh lemon juice
Salt and fresh ground pepper


  • Melt the butter in a small saucepan over low heat. Let bubble for 10 to 15 minutes and then pour through a strainer lined with cheesecloth, discarding the milky solids, or simply pour off the clarified butter, leaving the milky solids in the bottom of the pan.
  • Place the egg yolks and lemon juice in a blender. Blend until the mixture is foamy.
  • With the blender running, gradually add the clarified butter in a thin stream.
  • Season with salt and pepper, and it’s ready! The sauce should be served immediately.