1⁄2 cup mayonnaise
1⁄4 cup ketchup
1⁄2 teaspoon garlic salt
1⁄4 teaspoon Worcestershire sauce
1⁄2 teaspoon black pepper (to taste)

Ingredients

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup beef stock
• 1/2 cup cream
• 1 teaspoon soy sauce
• salt, white pepper to taste

Method

1. In a skillet, melt butter. When butter is melted, sprinkle flour into skillet. Stir to make a smooth roux.
2. Slowly add beef stock, stirring to keep the sauce smooth. Add cream. Add soy sauce. Season to taste.
3. Bring to a boil, reduce heat to simmer and allow to simmer until desired consistency. Serve alongside meatballs.

2014-12-14: Just made the sauce a second time. It rocks. Not the best pairing with Italian seasonings, though.

Makes about 2 cups

Ingredients

• 14 ounces coconut milk
• 1/4 cup peanut butter
• 1 tablespoon curry powder
• 1 clove garlic, minced
• 1 lime, juiced
• 2 teaspoons sriracha
• 1 teaspoon salt

Mix everything in a saucepan and bring to a boil over medium-low heat. Reduce to simmer for 10 minutes.

Results

I really liked this dressing. It had a tiny bite to it that would probably be light enough for people not used to spicy foods. It is meant to be served over Thai chopped salad, but I served it over steamed cauliflower, which worked pretty well. It would also be a good sauce for a simple curried chicken dish. Probably wouldn't work with steamed brocolli, but it might with steamed cabbage.

Here's another variation:

• 14 ounces coconut milk
• 1/4 cup peanut butter
• 1 tablespoon Mae Ploy green curry paste
• 1/4 cup dried cranberries

2014-12-03: Now I have used this stuff as a condiment for steamed brocolli. It worked great. The curry I used in this case was a tablespoon of Mae Ploy green curry paste, a spice of the gods if there ever was one, and I added a quarter cup of dried cranberries in the cooking process, forgetting the other ingredients, which turned out to not be necessary when using Mae Ploy. Using that same version I have also used it as a dressing on a spinach only salad. It rocks. And then I drank it from a small bowl simply as a soup all by itself. Even that way it rocked.

Here's another variation:

• 14 ounces coconut milk
• 1/4 cup peanut butter
• 1 tablespoon Mae Ploy green curry paste

2014-12-13: You can't make a sauce much simpler than this.

This is a recipe from “The cook's illustrated meat book: the game-changing guide that teaches you how to cook meat and poultry with 425 bulletproof recipes.”

Ingredients

1/2 cup of mayonnaise
1/2 cup of prepared horse radish
1 teaspoon lemon juice
1 garlic clove, minced
Salt and pepper, to taste

Method

Mix it all together.

This stuff is great on beef. I think it would also be good on steamed brocolli, maybe on steamed cauliflower, although in the latter case I might add some food coloring to make it more interesting.

Next time I'm cooking for one, I'll make a half recipe.

This is from "Special Mexican Dishes: easy and simple to prepare.

Ingredients

• 4 yellow peppers, minced
• 2 white onions, minced
• 1 28-oz can of tomatoes
• 1.5 tsp salt
• 1 garlic clove

Mince the peppers and onions, combine. Blend tomatoes with salt and garlic cloves in a blender. Combine all ingredients in a saucepan and simmer ten minutes. Stir once or twice. Pour into a glass jar, cover with lid and refrigerate. This hot sauce can be used with eggs, beans and carne asada.

Actually, this is mild enough to eat as a soup as well. I liked it that way.

I wasn't sure of the type of yellow peppers to use, so I include a picture of my ingredients below.

The salsa was mild and tasty, very good on eggs.