Belgian beer, cuisine and famous recipes from all over the world
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Belgourmet's World Famous Sauce Recipes
Sauce Recipes and Sauces
World Famous Sauce Recipes and Sauces

Sauce Recipes


Wild West Sauce Recipe

1/2 cup barbecue sauce
1/2 cup steak sauce
1/2 cup ketchup
1 teaspoon Tabasco sauce
1/2 cup white onions, minced

Whisk together all ingredients in stainless steel bowl. Store in cool place.

Tomatoes with Marinated Mozzarella

Roasted Chile & Garlic Salsa

2 vine ripe tomatoes
6 ounces fresh mozzarella
1 cup roasted, peeled green chile
1 Tablespoons extra virgin olive oil
1 teaspoon roasted, chopped garlic clove
1 Tablespoon fresh basil
Balsamic Vinaigrette:
1 cup extra virgin olive oil
1/3 cup Balsamic vinegar
1 teaspoon dijon mustard
1 teaspoon chopped garlic
salt and pepper to taste

Combine ingredients for vinaigrette. Slice fresh mozzarella and
marinate in vinaigrette for 1 hour. Chop chiles and add extra virgin
olive oil, roasted garlic, and basil. Slice tomatoes into 1/2-inch
rounds. On 4 plates, alternate tomato slices and mozzarella slices.
Place some marinated chiles in the center of each plate and drizzle
balsamic vinaigrette over salad.

Sweet and Sour Sauce

A quick and easy recipe that can be poured over a dish or used as a
dipping sauce.

1/3 cup white vinegar
1/2 cup brown sugar
4 tablespoons tomato paste
3/4 cup water
1 tablespoon oil

2 tablespoons cornstarch mixed with water

Mix the vinegar, sugar, tomato paste, and water together well. Place
in a small pot and bring to a boil. Mix together the cornstarch and
water, add to the other ingredients and stir to thicken. Stir in the

(If you like you can add 1 green pepper, cut into chunks, and
pineapple chunks as desired after adding the cornstarch)

Uncooked Tomato Sauce

You have to let your own taste buds be your guide here. When you toss
this together, add the smaller amounts of vinegar and oil, a little
salt and pepper and a dash of Tabasco if you like. Taste and go from

Ingredients (makes about 8 cups)

6 medium to large California tomatoes, cut into large chunks
1 small garlic clove, minced
1 Tbsp. minced shallot
1/2 medium onion, chopped
3 Tbsp. coarsely chopped fresh basil
3 to 4 Tbsp. balsamic vinegar
6 to 8 Tbsp. olive oil
Salt and black pepper to taste
Tabasco sauce to taste (optional)

Drain off and discard any liquid from the California tomatoes. Mix
the California tomatoes with all the remaining ingredients. Let the
mixture stand at room temperature for about 20 minutes. Toss with hot
pasta and top with grated Romano or Parmesan cheese.


Cook for 10 minutes one pint of tomatoes peeled and chopped or
canned; put through a sieve; melt 4 tablespoons butter; rub in 4
tablespoons flour; add 1/2 teaspoon salt, 1/8 teaspoon pepper; add
the tomato, and cook until it thickens.


Take 1/2 peck of green tomatoes, half as much each of onions, and
hot, green peppers; peel the tomatoes and onions, and chop fine. Cut
the peppers, removing the inner white skin, and chop, leaving in the
seeds; add one cup of salt, two cups of sugar, and one quart of
vinegar. Boil the mixture for about three hours, or until it thickens
a little; pour into well sterilized bottles, and seal hot.

Cocktail Sauce

16 Servings
3/4 c Chili sauce or mild salsa
1/4 c Celery; finely chopped
1 ds Red pepper
1 tb Lemon juice or rice vinegar
1/4 ts Grated horseradish; .. optional
Combine and serve.



4 cans (6.5 oz. ea.) minced clams, undrained
1 cup Classic Olive Oil Italian Dressing
2 large tomatoes, chopped
1 cup sliced pitted olives
1/2 cup grated Parmesan cheese
1/2 cup chopped parsley

In large skillet, bring minced clams and Italian Dressing to a boil,
then boil one minute. Remove from the heat and stir in tomatoes,
olives, cheese and parsley.

Spaghetti Sauce for Picky Eaters

Ingredients :
1 pound hamburger
1 can tomato sauce
1 can tomato paste
some water (one cup or more)
1/2 tsp. garlic powder
1 bay leaf
3/4 tsp. Worcestershire sauce
1/2 tsp. brown sugar
1 tsp. salt
1 tsp. oregano
1 tsp. parsley
dash pepper

Instructions :
Brown hamburger, drain fat, transfer to large saucepan. Add all other
ingredients. Simmer at low heat for about one and a half hours,
stirring occasionally. Add water at any time if it appears too thick.
Serve over spaghetti.

NOTE: This recipe is ideal for picky eaters because it contains no
pieces of tomatoes, no onions, no mushrooms, no green peppers, none
of that stuff that children and other picky eaters won't eat.

Serves 4.

Sauce Rosee

6 tablespoons olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon dried red pepper flakes
2 tablespoons minced onion
2 tablespoons minced green bell pepper
1 tablespoon minced garlic
7 ounces tomato sauce
1/2 teaspoon chicken soup base
1 tablespoon white sugar
1/2 pound cheese tortellini
6 fluid ounces heavy cream
1/2 cup white wine

1 In a large skillet, heat olive oil over medium-low heat and add
basil, thyme, oregano and dried red pepper flakes; stir together.
2 Add onion, bell pepper and garlic and cook until onions are
transparent; add tomato sauce and bring to a boil, stirring well. Add
chicken bouillon and stir.
3 Bring a large pot of lightly salted water to a boil. Add pasta and
cook for 8 to 10 minutes or until al dente; drain.
4 Reduce heat, add cream and wine; bring close to a boil, stirring
constantly. Add pasta and serve.

Sauce Recipes

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