Best Southern Sauce Recipes

BREAD PUDDING WITH SOUTHERN BOURBON SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Place stale bread in a bowl with milk and squeeze the bread with your hand until well saturated with milk.
• With an electric mixer on high speed in a separate bowl, beat eggs with sugar until thick and pale. Stir in the vanilla, cinnamon, nutmeg, butter and raisins to the egg mixture. Add the soaked bread crumbs to the egg mixture and stir well. Let stand for 10 minutes. It is important to allow enough time for the bread to absorb the egg mixture or the bread crumbs will float to the top during baking, leaving a layer of custard on the bottom of the dish.
• Transfer the mixture to a greased baking dish. Bake until firm, or until a knife inserted in the middle comes out clean, about 45 to 50 minutes. Let it slightly cool in the dish.
• Meanwhile, near the end of the baking time, make the sauce. With an electric mixer, beat egg yolks until thick and pale. In a saucepan, melt the butter and sugar. Pour the butter and sugar mixture over the egg yolks, beating constantly with the mixer, until well thickened. Stir in bourbon by hand. Serve the pudding warm with vanilla ice cream if desired. Pass the hot bourbon sauce separately.

SOUTHERN CRAB CAKES WITH REMOULADE DIPPING SAUCE

Steps:

• Preheat oven to 200°F.
• combine crabmeat, 3/4 cup bread crumbs and green onions in a medium bowl and then add 1/4 cup mayonnaise, egg white, 1 tablespoon mustard and 1/2 teaspoon pepper sauce, mix well.
• Using 1/4 cup of mixture per cake, shape 8 1/2 inch thick cakes and then roll crab cakes lightly in remaining 3/4 cup bread crumbs.
• Heat a large nonstick skillet over medium heat until hot; add 1 teaspoon oil and add 4 crab cakes, dook for 4 to 5 minutes per side or until golden brown and transfer to a serving platter, keep warm in oven and repeat with remaining teaspoon oil and crab cakes.
• To prepare dipping sauce, combine remaining 1/4 cup mayonnaise, 1 tablespoon mustard and 1/4 teaspoon hot pepper sauce in small bowl, mix well.
• serve crab cakes warm with lemon wedges and dipping sauce.

SOUTHERN STYLE CHRISTMAS BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Preheat oven to 350 degrees. Remove crusts from bread and reserve. Cut bread slices into cubes. In a large bowl, beat eggs well. Add milk, cream, sugar, vanilla, Grand Marnier and mix well. Add cinnamon, juice, and lemon zest. Stir in cherries and raisins. Add bread cubes and stir until well coated. Let stand 30 minutes, stirring often. If mixture is soupy, you may need to add additional slices of white bread (crusts removed.) The mixture should be wet but not soupy. Pour into buttered baking dish, dusted with sugar. Prepare topping in a food processor. Add crusts, butter and brown sugar, pulsing until mixture is crumbly. Spread evenly over top of pudding. Bake in a water bath for 50 minutes covered with foil. Remove foil and bake another 10 minutes or until brown on top. Serve with bourbon sauce.
• Mix eggs, butter, and sugar together until light and fluffy. Add vanilla and 1/2 cup bourbon. In top of a double boiler cook until temperature reads 165 on a thermometer. Beating constantly and being careful not to curdle eggs. Remove from heat and strain. In a mixer bowl, beat sauce until slightly cool, adding remaining bourbon a little at a time. Serve with bread pudding.

SOUTHERN-STYLE CRAB CAKES WITH COOL LIME SAUCE

Steps:

• Mix half the lime juice, 1/2 cup mayo, dressing mix and mustard in medium bowl until blended. Add crabmeat, 1/2 cup cracker crumbs and onions; mix lightly.
• Shape into 18 (1/2-inch-thick) patties; coat with remaining cracker crumbs.
• Cook, in batches, in large nonstick skillet on medium heat 2 min. on each side or until heated through and golden brown on both sides. Meanwhile, mix sour cream, lime zest, and remaining mayo and lime juice until blended.
• Serve crab cakes with the lime sauce.

SOUTHERN BBQ SAUCE

Steps:

• In a large, clean tub, mix together the cider vinegar and ketchup. Season with chili flakes, cayenne pepper, black pepper, and paprika. Mix well, and store in air tight containers. This does not need to be cooked.

"THE FRUGAL GOURMET'S" SOUTHERN BARBECUE SAUCE

Steps:

• Combine all ingredients in a large saucepan.
• Simmer SLOWLY uncovered, stirring occasionally, until thickened.
• (approx 1 1/2 to 2 hrs.) (Watch it closely because it will burn if your heat is too high).

SOUTHERN PECAN CRUSTED CHICKEN WITH MUSTARD SAUCE

Steps:

• In food processor, finely chop pecans, cornstarch, thyme, salt cayenne and dry mustard.
• Whirl in parsley.
• Transfer to shallow bowl;set aside.
• In separate shallow bowl, beat egg.
• Dip each chicken breast into egg, then into pecan mixture, coating both sides well.
• (Make ahead: transfer to platter and cover loosley with plastic wrap; refrigerate for up to 2 hours.) In large nonstick frypan, heat oil over medium heat; cook chicken, turning once, for 15 to 20 minutes or until no longer pink inside.
• Sauce: Meanwhile, in small bowl, whisk together sour cream, Dijon mustard, sugar and salt.
• Serve with chicken.

SOUTHERN BARBECUE SPAGHETTI SAUCE

Steps:

• In a large nonstick skillet, cook the turkey, onions, mushrooms and green pepper over medium heat until meat is no longer pink, breaking it into crumbles. Add garlic; cook 1 minute longer. Drain. , Transfer to a 3-qt. slow cooker. Stir in the tomatoes, tomato paste, tomato sauce, ketchup, broth, Worcestershire sauce, brown sugar, cumin and chili powder. Cover and cook on low for 4-5 hours or until vegetables are tender. Serve with spaghetti.

SOUTHERN FRIED FREE-RANGE CHICKEN WITH A SOUTHWEST CHIPOTLE CREAM SAUCE

Steps:

• In a medium sized bowl, beat together 2 eggs. Dip the chicken breasts in the eggs, and then dredge in flour. Fill a medium sized pan halfway with vegetable oil and heat. When the oil is hot, place the chicken breasts in the hot oil and fry on both sides until cooked through. Season with salt and pepper.
• Top the fried chicken with chipotle cream sauce and serve with pecan rice and wilted spinach.
• A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
• Chipotle Cream Sauce:
• 1 can chipotles in adobo
• 1 cup heavy cream
• 1 cup sour cream
• Mix together heavy cream, sour cream, and chipotles in blender (use 2 chipotles for medium hot, 3 for spicy hot). Pour into a small saucepan and bring to a simmer.

PEACH BREAD PUDDING WITH SOUTHERN COMFORT SAUCE

Steps:

• 1. Preheat oven to 350 degrees and lightly butter a 9x13" baking dish.
• 2. Add bread cubes to a large bowl.
• 3. In a medium bowl, whisk 1.5 cups cream, 2 cups milk, 1 cup sugar 4 tbsp melted butter, 4 eggs and vanilla.
• 4. Add cream mixture and diced peaches to bread cubes and toss to combine.
• 5. Pour mixture into the greased dish. Let sit for 15 minutes.
• 6. Drizzle the bread mixture with the remaining 1/2 cup cream.
• 7. Sprinkle pecans on top then the remaining 2 Tbsp of sugar.
• 8. Bake until the center is set - about 45 minutes. Serve warm or cold with Southern Comfort Sauce &/0r whipped cream.
• 9. To make the sauce, first melt the butter in a heavy saucepan.
• 10. In a small bowl, mix cream, sugar and yolks - whisk together.
• 11. Add creamed mixture to butter - cook over medium heat until it comes to a boil, stirring constantly -reduce heat and cook for 4 more minutes.
• 12. Remove from heat and add Southern Comfort (it would also be good with Amaretto or Rum) - serve sauce warm or cold over bread pudding, stirring well before serving.

BLACKENED SNAPPER WITH CREAMY GRITS AND SOUTHERN COMFORT BARBECUE SAUCE

Steps:

• Heat a cast iron skillet over high heat for about 10 minutes. Melt butter in the skillet and then pour onto a plate. Dip each fillet in butter so that each side is coated. Sprinkle 1 side of each fillet with blackening seasoning. Place in hot skillet, seasoned side down, and then sprinkle other side generously with blackening seasoning. Cook about 2 minutes or until the underside looks charred. Turn and cook about 2 more minutes or until done.
• Spread creamy grits on 4 plates. Squeeze barbecue sauce in diagonal lines over grits. Place fish on top. Garnish with lemon wedges.
• Combine all spices and mix well.
• Bring heavy cream and water to a boil in a medium saucepan. Add butter, and salt and pepper. Slowly stir in grits and reduce heat. Cook approximately 20 minutes on low heat, stirring frequently. Set aside.
• Cook bacon to 3/4 done. Add peppers and onion and saute until tender. Carefully flame with Southern Comfort. Add remaining ingredients and simmer for 10 minutes. Let cool and transfer to squeeze bottle.

SOUTHERN FRIED CHICKEN THIGHS WITH PECAN WAFFLES AND PEACHY KEEN SAUCE

Steps:

• For the brine: Stir the seasoning salt into the buttermilk in a large bowl or baking dish. Add the chicken, cover with plastic wrap and let sit in the fridge for 15 minutes.
• For the waffles: Preheat the oven to 200 degrees F. Combine the milk, eggs and 1/3 cup melted butter in a blender and blend until frothy. Pour the egg mixture into a large bowl. In a separate bowl, combine the flour, cornmeal, baking powder and nutmeg. Gradually stir the dry ingredients into the egg mixture. Stir in the pecans.
• Heat a waffle iron. Brush both sides of the waffle iron with butter. Cook the batter in the waffle iron according to the manufacturer's directions. Place the waffles in the oven to keep them warm.
• For the chicken: Fill a deep fryer or large pot with oil. (If using a pot, fill just less than halfway with oil.) Heat the oil to 350 degrees F.
• In a large bowl, combine the flour, cornmeal, onion powder, chili powder, sweet paprika, cayenne, salt and pepper and stir well. Remove the chicken from the brine, shake off excess liquid, and then dip each piece in the flour mixture, coating each piece fully.
• Fry the chicken in batches until browned and crispy and cooked through, 10 to 12 minutes. Before each batch, make sure the oil has returned to 350 degrees F.
• For the peach sauce: In small saucepan, warm the maple syrup. Remove from the heat and stir in the peach preserves and hot sauce.
• To serve: Place a waffle on each plate, top with 2 chicken thighs and drizzle syrup over top. Serve extra peach syrup on the side.

SOUTHERN PEACH, VIDALIA ONION & BOURBON BBQ SAUCE

Steps:

• 1. Heat the butter and oil over medium heat in a 4-quart or larger sauce pan.
• 2. Add the onions and cook, stirring often, until the onion are translucent, about five minutes.
• 3. Add the garlic and cook one minute longer.
• 4. Add the peaches, bourbon and chipotle peppers and cook, stirring often, until the bourbon has almost completely cooked out, about ten minutes.
• 5. Pour the mixture along with the water into a blender and blend until smooth.
• 6. Pour the mixture back into the sauce pan and lower the heat to low.
• 7. Add the remaining ingredients, cover and simmer for 30 minutes, stirring often to keep the sauce from sticking and burning.

SOUTHERN PECAN PRALINE CAKE WITH BUTTER SAUCE

Steps:

• 1. Preheat oven to 350*. Spray a 9x13 baking dish with nonstick cooking spray.
• 2. In a medium bowl combine all the cake ingredients except for the chopped pecans. Don't forget to add the tub of coconut pecan frosting. That goes into the cake batter too!
• 3. Mix well. Stir in 1/2 cup chopped pecans. Pour batter into greased baking dish.
• 4. Bake for about 40 minutes.
• 5. For the Sauce: In a small pot over medium heat, melt 2 Tbsp. butter. Pour in can of sweetened condensed milk with the melted butter & str. Continue to stir until heated thoroughly. Add 1/2 cup chopped pecans. Stir again then take off heat. Pour sauce over cake.

SOUTHERN-STYLE MEAT SAUCE

Steps:

• In a large pot heat olive oil. Add onions and simmer on medium heat until semi soft; stir in garlic. Be careful not to burn. Add ground beef and cook until all pink is gone; drain.
• In pot with drained beef, gently stir in tomato paste and tomato sauce. Mix in oregano, basil, Worcestershire sauce, sugar, red pepper flakes, mushrooms, bay leaves and salt; bring to a boil. Turn heat down to low and simmer for about 2 hours.

SOUTHERN PRALINE ICE CREAM SAUCE

Steps:

• Put pecans and 3 Tablespoons butter in microwave safe dish.
• Cook on high for ten minutes, stirring twice.
• Put rest of butter in separate microwave safe dish.
• Heat until melted.
• Whisk in brown sugar, and flour, and syrup til blended.
• Cook on high 6-8 minutes , stirring twice, until the sugar is dissolved and thick; add pecan/butter mixture.
• Let stand 2 minutes.
• Pour into hot jars and seal.

SOUTHERN BREAD PUDDING WITH BOURBON SAUCE

Steps:

• --pudding--.
• Preheat oven to 350 degrees F.
• Place stale bread in a bowl with milk and squeeze the bread with your hand until well saturated with milk.
• With an electric mixer on high speed in a separate bowl, beat eggs with sugar until thick and pale.
• Stir in the vanilla, cinnamon, nutmeg and butter.
• Add the soaked bread crumbs to the egg mixture and stir well.
• Let stand for 10 minutes.
• It is important to allow enough time for the bread to absorb the egg mixture or the bread crumbs will float to the top during baking, leaving a layer of custard on the bottom of the dish.
• Transfer the mixture to a greased baking dish.
• Bake until firm, or until a knife inserted in the middle comes out clean, about 45 to 50 minutes.
• Allow to cool.
• --sauce--.
• With an electric mixer, beat egg yolks until thick and pale.
• In a saucepan, melt the butter and sugar.
• Pour the butter and sugar mixture over the egg yolks, beating constantly with the mixer, until well thickened.
• Stir in bourbon by hand.
• Serve over slightly cooled bread pudding.

SOUTHERN LOBSTER BALLS W/ MANGO BANANA KETCHUP SAUCE

Steps:

• For the sauce:.
• Place the mangoes, bananas, sweet onions, tomato paste, garlic, salt, brown sugar, molasses, balsamic vinegar, and Worcestershire sauce in a food processor and pulse until pureed.
• Transfer puree to a saucepan.
• Add ground chipotle pepper, ginger, cinnamon, allspice, nutmeg, cloves, and water. Stir to combine.
• Bring to a low boil. Reduce heat and simmer, stirring often, for 15 minutes.
• Let cool to room temperature to serve.
• Cover and refrigerate leftovers and use within two weeks.
• For the lobster balls:.
• Whisk together bread crumbs, flour, baking powder, garlic powder, dill weed, lemon pepper, salt, and Parmesan cheese.
• Stir in lobster, bell pepper, onion, and eggs until well-combined. Let rest for 15 minutes.
• Heat 1/2-inch of oil in a heavy skillet to 375°F or preheat a deep-fryer. Roll lobster mixture into balls about 1-1/2 inches in diameter. Deep-fry until golden brown.

SOUTHERN FRIED MUD PUPPIES W/JALAPENO RANCH TARTAR SAUCE #RSC

Steps:

• For the tartar sauce: Stir all ingredients well in medium bowl, cover and chill.
• For the catfish: Cut catfish into large bite-sized pieces ( 1 1/2 x 1 1/2 inches). In one pie dish, combine flour, breadcrumbs, cornmeal, dip mix, salt, cayenne and pepper. In second pie dish, whisk buttermilk with sriracha sauce. Set a cooling rack over one baking sheet. Line a second one with newspaper.
• Heat oil in deep pot or dutch oven to 375 degrees. Adjust flame to keep at correct temperature.
• Toss each catfish nugget into the buttermilk mixture with a fork, rest on fork over dish and let excess drip away, toss into flour mixture and coat, tossing with other hand. Place onto cooling rack to dry. (Double-dip if you prefer more breading.) Let all dry and rest for about 5 minutes before frying.
• Fry a "test piece" for about 3-5 minutes til golden and fish is done in the middle. (Flakes when broken in half.) *Write down the time so you know how long to fry the rest. *This depends on what oil you are using, how hot your oil is and how thick your catfish fillets are. Every fish varies just a bit. ;) Fry about 8-10 pieces at a time *not overcrowding*. Place cooked fish onto newspaper-lined baking sheet as you go. (Keep warm in low oven if desired.) Serve just as is or transfer to a platter. Eat hot and enjoy with tartar sauce and lemon wedges!

PAUL'S SOUTHERN CALIFORNIA BBQ SAUCE

Steps:

• Place the apple cider vinegar in a medium saucepan, and bring to a boil. Mix in the ketchup, onion, garlic, dry mustard, chili powder, seasoning salt, and cayenne pepper. Stir in the brown sugar. Cook, stirring often, 10 to 15 minutes.
• Reduce heat, and, stirring occasionally, allow the mixture to simmer about 45 minutes, until thickened. Cool before serving.