Best Magic Sauce Recipes

GREEN BEANS WITH MAGIC SAUCE

Steps:

• Add olive oil to a large saucepan over medium heat. Add green beans and saute, until just tender, about 3 minutes. Season lightly with salt to taste and remove from heat.
• Add soy sauce, tahini, honey, sesame oil, red pepper and garlic to a small bowl and mix until thoroughly combined. Drizzle mixture over beans and lightly toss to combine. Plate and serve.

BENIHANA MAGIC MUSTARD SAUCE

Steps:

• Preheat oven to 350°F.
• Place sesame seeds in flat pan under a preheated broiler to toast- about 10- 15 minutes.
• Mix mustard and water in a small mixing bowl until it forms a paste.
• Place in blender with sesame seeds, soy sauce and garlic.
• Blend at high speed for about 1 minute.
• Remove and stir in whipped cream.

BENIHANA MAGIC MUSTARD SAUCE

Steps:

• 1. Preheat oven to 350 degrees F. Place sesame seeds in flat pan in oven to toast (about 10 to 15 minutes). Mix mustard and water in a small mixing bowl until it forms a paste. Place in blender with sesame seeds, soy sauce and garlic. Blend at high speed for about 1 minute. Remove and stir in whipped cream.

MAGIC THREE-INGREDIENT PASTA SAUCE

Steps:

• Add the tomatoes, butter, and onion to a heavy medium-sized saucepan. Bring sauce to a simmer over medium heat, then reduce the heat to low, keeping it at a steady simmer.
• Simmer for about 45 minutes until the butter droplets float free from the tomatoes, stirring occasionally with a wooden spoon, gently smashing the tomato on the side of the pan as you stir.
• Remove the onion and discard.
• If desired, season to taste with salt.
• Serve with your favorite pasta.

MAGIC WHITE SAUCE (AND VARIATIONS)

Steps:

• Pour milk into a saucepan.
• Add all other ingredients.
• Place pan over a medium heat, and, using a wire balloon whisk, whisk sauce constantly until butter melts.
• Be sure to work the whisk into the edges of the pan to incorporate all the flour.
• Whisk frequently until the mixture comes to a boil.
• Reduce heat to low and simmer for about 5 minutes, stirring occasionally, until the sauce reaches the desired consistency.
• Taste and add extra seasoning if required.
• Variations: Mustard Sauce Make sauce as per recipe, but use 1 ½ cups milk and ½ cup chicken stock.
• Along with the salt, add 2 teaspoons mustard powder, ¼ teaspoon onion powder and substitute a good pinch of cayenne pepper for the black pepper.
• Stir in 1 teaspoon lemon juice when sauce is completed.
• Cheese Sauce Make sauce as per recipe, but use 1 cup milk and 1 cup cream.
• Along with the salt, add a good pinch of nutmeg and substitute a good pinch of cayenne pepper for black pepper.
• At the simmering stage stir in 75g- 100g grated tasty cheese (I like a mixture of mature cheddar and parmesan).
• Stir in 1 teaspoon lemon juice when sauce is completed.
• Parsley Sauce Make sauce as per recipe, but use 1 ¾ cups milk and ¼ cup cream.
• When sauce is finished, mix in 4 tablespoons finely chopped parsley and 1 teaspoon lemon juice.

MAGIC FRESH TOMATO SPAGHETTI, PASTA OR PIZZA SAUCE

Steps:

• Heat olive oil in a large pot over medium heat. Add chopped onions and garlic, and cook until onions are slightly soft and golden, stirring occasionally.
• Pour in broth and wine, increase heat to high, and bring to a boil.
• Meanwhile, wash tomatoes. Cut off tops and any damaged parts. Add whole tomatoes to the pot as you go (reserve extra tomatoes to peel, dice and add later if you want a chunky sauce). Note: when I make this, I add however many tomatoes will fit in my 6-quart pot - you will adjust other ingredients later so the exact quantity doesn't matter.
• You may add extra uncooked veggies you wish to "hide" in the sauce now. Some ideas - peas, carrots, broccoli, cauliflower, even a little spinach. Be aware that it may slightly alter the color of the sauce - it can make it a little more orangey - but the tomatoes and seasonings will completely mask the flavor as long as you don't go overboard and add too much.
• When all the tomatoes have been added and the broth is boiling, reduce heat to low and cover. Simmer for about an hour, and then turn off heat.
• Ladle sauce into a blender or food processor until about 2/3 full - you will need to work in batches. It will be soupy and very hot, so be careful. Process until smooth (there will still be some seeds visible).
• Pass sauce through a fine mesh strainer into a large bowl. Use a spoon to scrape the sides of the strainer if it clogs, and press all the liquid out. Discard the seeds and pulp from the peels that are left in the strainer. Carefully return sauce to the pot, and place back on medium-high heat.
• Add tomato paste until sauce is of desired thickness. Add seasonings to taste. Add any additional ingredients you want - diced tomatoes, browned beef or chicken, mushrooms, etc.
• Return sauce to a boil, reduce heat to low, cover and simmer for another 30-60 minutes. Taste and adjust seasonings as necessary. If sauce is too tangy, you can add a little sugar to balance it. It will be done when it tastes just right!

BENIHANA OF TOKYO MAGIC MUSTARD SAUCE

Steps:

• Place sesame seeds on a flat pan & put in a slow oven to toast. Mix mustard & water in a small bowl until it forms a paste. Place in blender w/ toasted sesame seeds, soy sauce & garlic. Blend at high speed for 2 minutes. Fold in cream.

MEMPHIS MAGIC BARBECUE SAUCE

Steps:

• Cook onions in butter until soft and golden.
• Add everything else. Bring mixture to a boil then reduce heat and simmer for 20 minutes or until thick, stirring frequently.
• Puree in blender or food processor when cool.
• Serve warmed up.

INSTANT MAGIC WHITE SAUCE MIX

Steps:

• Put flour, milk, and salt in a bowl and mix well.
• Add butter and mix well with pastry cutter (or by hand) until crumbly.
• Put in a glass jar, cover tightly and store in refrigerator.
• Makes 7 cups.
• To make sauce: Combine mix (1/3 cup for thin, 1/2 cup for medium, 1 cup for thick) with 1 cup milk in a small deep heavy saucepan. Cook over medium heat, stirring frequently, for about 2 minutes. Remove from heat and use as desired.

MAGIC MIX (WHITE SAUCE, CHEESE SAUCE)

Steps:

• White Sauce: Makes 1 cup: Can substitute broth (chicken or beef) for the water if you desire. Stir over medium heat until smooth and thick. For thin sauce: 1/3 cup Magic Mix + 1 cup water For medium sauce: 1/2 cup Magic Mix + 1 cup water. For thick Sauce 2/3 cup Magic Mix + 1 cup water. Cheese Sauce: Makes 1 cup: Prepare white sauce above and add 1 cup shredded cheese until melted. Mac-n-cheese cook 1 cup dry macaroni noodles. While cooking, prepare 1 cup cheese sauce above. When macaroni is cooked, drain noodles and add cheese sauce. Stir till mixed. Serve warm.

MAGIC SHELL CHOCOLATE SAUCE

Steps:

• Melt butter over medium-low heat in a medium saucepan.
• Add the chocolate chips.
• Whisk them around until they are melted.
• Add the vanilla.
• If you are using the nuts, saute them for a few minutes in 1 tsp.
• butter before adding them to the Magic Shell Sauce.
• Pour the delicious sauce over any flavor ice cream.
• It will harden within several seconds.

BENIHANA MAGIC MUSTARD SAUCE

Steps:

• Make paste of mustard and water. Place in blender with sesame seeds, soy sauce and garlic. Blend at high speed for 1 minute. Remove and fold in whipped cream.

MAGIC SUMMER SAUCE! MAKES: DEVIL EGGS, CHICKEN/POTATO/MAC SALAD

Steps:

• Easy, Easy, Easy:.
• Mix everything into a bowl and put in fridge overnight.
• For Chicken Salad:.
• Add 1 package of Purdue's Chicken "Short Cuts" chicken chunks into a bowl with 2 heaping tablespoons of this magic sauce and BINGO! Chicken Salad is done!
• For Macaroni Salad:.
• Drain elbow pasta, run it under cold water and make sure ALL the water has drained. Put in a bowl and add 2 heaping tablespoons of this magic sauce and BINGO! You've got pasta salad!
• For Potato Salad:.
• Make your potatos as usual, but only use this sauce and BINGO - potato salad is done!
• For Devil Eggs:.
• Slice 12 eggs in half. Put the yolks into a plastic bag. Add 2 heaping tablespoons of this Magic sauce and moosh everything in the bag together until the yolk and sauce are well blended. Cut off a corner of the bag, and use it as a pastry squeezer. gently squeeze contents of bag into the hallow eggs white. Sprinkle with paprika and BINGO! You've got Devil Egg.
• Egg Salad:.
• I forgot - you can make egg salad with this too: Just chop up 12 hard boiled eggs and mix with 2 heaping tablespoons of this and BINGO! You've got Egg Salad!

MAGIC BULLET SPAGHETTI SAUCE (MARINARA)

Steps:

• Start boiling water for pasta and cook per package directions.
• Add all sauce ingredients in the order listed, to the TALL CUP and twist on the CROSS BLADE.
• Place the cup on the Magic Bullet machine and press down on the cup for one second, then release pressure. Pause to let the ingredients settle, then quickly pulse again.
• Repeat pulsing technique until you've reached a good consistency.
• Twist off the cross blade and twist on the large-holed SHAKER/Steamer Top.
• Place the cup in the microwave and cook on high for 8-10 minutes, or until the meat is cooked. Microwaves vary, so check the mixture at about 7 minutes. If it starts to look dry, use an oven mitt to remove the cup from the microwave, stir the mixture and add a little more wine or water. Return to microwave to finish cooking.
• Serve over hot pasta.

HEIDI'S MAGIC SAUCE

Steps:

• Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. When hot remove from heat.
• While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle.
• Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil. Then add the bruised herbs and lemon juice.
• You can use this now, but know - the oil just gets better as it ages over a few days. Keep it in a refrigerator for up to a week/ten days-ish. It thickens up when cold, so if you need it in a liquid state, place it in the sun or in a warm place for a few minutes.
• Makes ~2/3 cup.

MAGIC SAUCE

Steps:

• Mix together all the ingredients.
• Slather over chicken, meatloaf, or pork chops.
• Bake as directions specify for meat.
• Serve and enjoy.

MAGIC BULLET- ALFREDO SAUCE RECIPE

Steps:

• pour milk and cottage cheese in a large magic bullet cup and blend until smooth. in a small bowl mix parmesan, salt, pepper and thyme together, stir in milk mixture until well blended. transfer to a saucepan and heat over medium until very hot, then add cornstarch mixture and stir until hot and bubbly about 10 minutes. pour over pasta

MAGIC POTION MEAT SAUCE FOR SPAGHETTI

Steps:

• In 12-inch skillet, cook beef and sausage over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked and sausage is no longer pink; drain.
• In 3- to 4-quart slow cooker, mix beef mixture and all remaining ingredients except spaghetti and Parmesan cheese.
• Cover; cook on Low heat setting 8 to 10 hours.
• About 20 minutes before serving, cook and drain spaghetti as directed on package. Serve sauce over cooked spaghetti. Sprinkle with Parmesan cheese.

BUTTER MAGIC SAUCE

Steps:

• Melt the butter in a small bowl in the microwave for approximately 10 - 20 seconds. You want it to be very soft but not liquefied. Do not overheat it or it will separate and the other ingredients will sink straight to the bottom.
• Stir the butter until it is a smooth, creamy consistency. Add the other ingredients and stir. Enjoy!
• Tips:.
• You can refrigerate any leftover butter and use it again. When you reheat, follow the same rules as above. We find that the butter has better flavor on the second use, so you may want to make it ahead of time and let it "steep" in the fridge.
• I use dried herbs and spices, but feel free to use fresh if you have them. Everything is better fresh. Just remember to use double the amount of herbs.

AOILI - MAGIC ARTICHOKE DIPPING SAUCE RECIPE

Steps:

• Mix and enjoy!