What are some of your stupidly easy sauces? (Emphasis on the "stupidly easy".)
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In a pinch when out of tartar sauce I’ve mixed green relish with mayo and it’s, passable.
For that matter, mayo with hot sauce and ketchup was my accompaniment to some otherwise bland pizza and tater tots this afternoon.
Microwave Hollandaise sauce. Can go wrong easily, but when I wanted it quick it works fairly well. Just have to tend the microwave every 15-20 seconds to mix it before it coagulates. But it’s done its job more than once for me.
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In a pinch when out of tartar sauce I’ve mixed green relish with mayo and it’s, passable.
For that matter, mayo with hot sauce and ketchup was my accompaniment to some otherwise bland pizza and tater tots this afternoon.
Microwave Hollandaise sauce. Can go wrong easily, but when I wanted it quick it works fairly well. Just have to tend the microwave every 15-20 seconds to mix it before it coagulates. But it’s done its job more than once for me.
Butter sauce, grab a bunch of butter, melt it and pour.
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Throw a bit of minced garlic in there and I’m sold.
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In a pinch when out of tartar sauce I’ve mixed green relish with mayo and it’s, passable.
For that matter, mayo with hot sauce and ketchup was my accompaniment to some otherwise bland pizza and tater tots this afternoon.
Microwave Hollandaise sauce. Can go wrong easily, but when I wanted it quick it works fairly well. Just have to tend the microwave every 15-20 seconds to mix it before it coagulates. But it’s done its job more than once for me.
You can make a fruit syrup that’s to die for on ice cream. It works with most fruits, but berries are great. Blackberries, raspberies, blueberries. Straw berries. Some mix of all of them. Get a pot, sort out the bad berries, cover in water and simmer until it’s mush. run it through a strainer or sieve or somethingt to clean out the worst of the mush/seads and add sugar, lemon and maybe some cinnamon to taste. while you still have mostly-liquid juice, take some out to make a corn starch slurry. mabye a tablespoon of juice and a half to a quarter for the corn starch. (this helps it become glossy.) Sugar to texture/taste, and reduce to the desired thickness.
(Yes, it’ll eventually become jam.)
Also goes great on waffles, pancakes or anything like that… cheesecake, brownies. I can think of a lot of things.
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Immersion blend two egg yolks with a tsp of water and lemon juice, then stream in your melty hot butter from the sauce pan while you keep immersion blending and you got a banger hollandaise.
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In a pinch when out of tartar sauce I’ve mixed green relish with mayo and it’s, passable.
For that matter, mayo with hot sauce and ketchup was my accompaniment to some otherwise bland pizza and tater tots this afternoon.
Microwave Hollandaise sauce. Can go wrong easily, but when I wanted it quick it works fairly well. Just have to tend the microwave every 15-20 seconds to mix it before it coagulates. But it’s done its job more than once for me.
Whorcheschire sauce and Ketchup makes a passable BBQ sauce
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In a pinch when out of tartar sauce I’ve mixed green relish with mayo and it’s, passable.
For that matter, mayo with hot sauce and ketchup was my accompaniment to some otherwise bland pizza and tater tots this afternoon.
Microwave Hollandaise sauce. Can go wrong easily, but when I wanted it quick it works fairly well. Just have to tend the microwave every 15-20 seconds to mix it before it coagulates. But it’s done its job more than once for me.
I like to make my own pizza sauce as my local grocer usually has near expired tomatoes for pennies. It’s easy to make, but a bit time consuming.
For around 10oz or so of finished sauce
- 4 large tomatoes
- 1/2 onion
- 1 clove of garlic or 1/2 tsp garlic powder
- 1 tbsp dried oregano
- 2 tsp dried basil
- 1/4 tsp salt
- Pepper to taste
Boil water, core tomatoes, cut an X into the bottom of the tomatoes, boil for 30 seconds or so until skin starts to curl, place tomatoes in an ice bath for a few minutes.
Peel the skins and blend the tomatoes. Pour into a sauce pan and add onions, garlic, oregano, basil, salt, and pepper. Simmer for 60 minutes stirring occasionally. Blend one more time. I like to chill it overnight to let the flavors develop.
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Put in some garlic powder, Italian seasoning, and a little sugar and you have a nice way to flavor many things.
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Whorcheschire sauce and Ketchup makes a passable BBQ sauce
Try A1 and ketchup! Gives the BBQ sauce a nice tangy zip.
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Add a little garlic salt, dip fresh broccoli florets in it. Surprisingly good.
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In a pinch when out of tartar sauce I’ve mixed green relish with mayo and it’s, passable.
For that matter, mayo with hot sauce and ketchup was my accompaniment to some otherwise bland pizza and tater tots this afternoon.
Microwave Hollandaise sauce. Can go wrong easily, but when I wanted it quick it works fairly well. Just have to tend the microwave every 15-20 seconds to mix it before it coagulates. But it’s done its job more than once for me.
Pizza Squeeze and Cajun seasoning. Yum
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In a pinch when out of tartar sauce I’ve mixed green relish with mayo and it’s, passable.
For that matter, mayo with hot sauce and ketchup was my accompaniment to some otherwise bland pizza and tater tots this afternoon.
Microwave Hollandaise sauce. Can go wrong easily, but when I wanted it quick it works fairly well. Just have to tend the microwave every 15-20 seconds to mix it before it coagulates. But it’s done its job more than once for me.
I mix Frank’s wing sauce and Mayo for my breakfast sandwiches.
Frank’s wing sauce and ranch for lunch wraps.
Frank’s wing sauce and sour cream makes a good dipping sauce too.
Stick chipotles in adobo into a blender then mix with mayo.
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Whorcheschire sauce and Ketchup makes a passable BBQ sauce
Ketchup and cola somehow works too.
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I mix Frank’s wing sauce and Mayo for my breakfast sandwiches.
Frank’s wing sauce and ranch for lunch wraps.
Frank’s wing sauce and sour cream makes a good dipping sauce too.
Stick chipotles in adobo into a blender then mix with mayo.
Just as a funny aside, the hot sauce I used in my pizza/tots dip today was Franks. (Not the wings sauce though TBF.) Someone gave me a tonne of packets of it and ketchup and some single-serve cheeze wiz I’ve been using in various ways.
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In a pinch when out of tartar sauce I’ve mixed green relish with mayo and it’s, passable.
For that matter, mayo with hot sauce and ketchup was my accompaniment to some otherwise bland pizza and tater tots this afternoon.
Microwave Hollandaise sauce. Can go wrong easily, but when I wanted it quick it works fairly well. Just have to tend the microwave every 15-20 seconds to mix it before it coagulates. But it’s done its job more than once for me.
You need a shot of lemon juice in your quick tartar sauce (mayo, relish, lemon juice)
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You need a shot of lemon juice in your quick tartar sauce (mayo, relish, lemon juice)
Yes, yes I do. Ty.
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In a pinch when out of tartar sauce I’ve mixed green relish with mayo and it’s, passable.
For that matter, mayo with hot sauce and ketchup was my accompaniment to some otherwise bland pizza and tater tots this afternoon.
Microwave Hollandaise sauce. Can go wrong easily, but when I wanted it quick it works fairly well. Just have to tend the microwave every 15-20 seconds to mix it before it coagulates. But it’s done its job more than once for me.
Sour cream works well with basically anything tomato, including ketchup. Or a hot sauce of right consistency, not so hot that you only use a few drops.
For best results, use the sauces cold, and don’t mix them too much — so you taste them both separately instead of blended mush.
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I like to make my own pizza sauce as my local grocer usually has near expired tomatoes for pennies. It’s easy to make, but a bit time consuming.
For around 10oz or so of finished sauce
- 4 large tomatoes
- 1/2 onion
- 1 clove of garlic or 1/2 tsp garlic powder
- 1 tbsp dried oregano
- 2 tsp dried basil
- 1/4 tsp salt
- Pepper to taste
Boil water, core tomatoes, cut an X into the bottom of the tomatoes, boil for 30 seconds or so until skin starts to curl, place tomatoes in an ice bath for a few minutes.
Peel the skins and blend the tomatoes. Pour into a sauce pan and add onions, garlic, oregano, basil, salt, and pepper. Simmer for 60 minutes stirring occasionally. Blend one more time. I like to chill it overnight to let the flavors develop.
L9tg
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In a pinch when out of tartar sauce I’ve mixed green relish with mayo and it’s, passable.
For that matter, mayo with hot sauce and ketchup was my accompaniment to some otherwise bland pizza and tater tots this afternoon.
Microwave Hollandaise sauce. Can go wrong easily, but when I wanted it quick it works fairly well. Just have to tend the microwave every 15-20 seconds to mix it before it coagulates. But it’s done its job more than once for me.
Mayonaise + Sambal Bajak = spicy mayo with amazing depth. If you’re feeling fancy frate in half a clove of garlic.
Don’t sub Sambal Bajak for Sambal Oelek. It is NOT the same thing.
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In a pinch when out of tartar sauce I’ve mixed green relish with mayo and it’s, passable.
For that matter, mayo with hot sauce and ketchup was my accompaniment to some otherwise bland pizza and tater tots this afternoon.
Microwave Hollandaise sauce. Can go wrong easily, but when I wanted it quick it works fairly well. Just have to tend the microwave every 15-20 seconds to mix it before it coagulates. But it’s done its job more than once for me.
Olive oil, grated parmesan cheese, black pepper.
