Instead of just replicating the store-bought flavor, I modified it to our family's taste.This tastes best when made with sesame seeds that have been roasted to the point where they're exuding oil, but you can make this with unroasted ground sesame seeds too.A food processor is handy for this recipe, as well as commercial sesame paste.You can thin the sauce with milk, which makes it mild and delicious.However, if you make it too thin it'll too bland when you combine it with the dashi stock in the pot, so watch out for that. Recipe by Chiton

#colourwhiteTahini sauce has primary ingredient as Tahini which is often used to prepare salad dressings,dips, sauces, hummus etc and it’s best not to taste Tahini directly. Tahini is good for health so if you are looking for healthy sauce, then the search ends here.You can add 1/2 cup to 1 cup Tahini depending on the sesame seeds taste. You may not get the same type of sesame seeds everywhere across the globe so it’s best to add 1/2 cup and check. If sesame seeds are bitter then best stick to 1/2 cup only or less. Adding too less of Tahini might dilute the flavor of sauce.

An easy-to-do sauce made of sesame paste called tahini, garlic and lemon juice. It adds taste to fish, falafel, beef shawarma, and some fried vegetables.

I always serve this BBQ sauce with my butt-struttin pulled pork. I just let my guests add as little or as much as they want. The neighbors seemed to enjoy this on the 4th of July. One fella said it was a little vinegary for him. :: sigh:: There is always one in every crowd. : -D

Was tired of the same ole barbecue sauce playing around with flavors hope you enjoy

This is a little different style from the normal Italian pasta. I tried the sauce because I was getting tired of the bottled sauce.

This is my version of Duck/Plum Sauce.

The combination of sweet and sour flavors makes this a perfect dressing to accompany any tender leafy vegetable.

A quick and simple way to make Horseradish Sauce. Now if you have horseradish root, you would peel the outer skin and grate the white part and mix with vinegar and salt. Be very careful. The longer you wait to mix, the stronger the horseradish will be. This recipe, will use prepared horseradish though.

Cornell Chicken Barbecue sauce, It was invented by Dr. Robert Baker, a Professor Emeritus of the Department of Animal Sciences at the New York State College of Agriculture and Life Sciences at Cornell University. In 1950, Dr. Baker published a bulletin that included recipes to make broiler chicken, chicken bred for their meat instead of eggs, ideal for the barbecue. The idea of cooking chicken was somewhat new at the time, as most people ate beef and pork, and Dr. Baker saw the publication as a way to educate home cooks while helping poultry farmers.The bulletin also featured instructions on how to build your own outdoor cooking fireplace using cinder blocks. Dr. Baker's original recipe used a barbecue pit where the chicken was cooked on racks, several feet away from the coals so that the chicken cooked relatively slowly. He had even built a grill 50 to 60 feet long, large enough to feed 5,000 people. You can construct something like this if you are so inclined, but this recipe still works fine on a deep, kettle-style grill. At the New York State Fair in the 1950s, Dr. Baker opened a stand called "Baker's Chicken Coop" which, was operational till April of 2021 by his daughter, where he cooked up over a million chicken. He also contributed to the invention of the chicken nugget, as well as chicken hot dogs and turkey ham. The place called Bosco's, which is right next to the Chicken Coop, sells a sandwich and jarred bbq sauce of Dr. Bakers recipe.

it's that time of year when everything is ripening in my garden and I have HUGE amounts of habeneros and carrots, after. playing around with a few hot sauce ideas I came to this one and its amazing!

This is one of the easiest and most satisfying recipes I've ever made. Don't be shy with the sage; it makes the dish. The kind of fruit preserves is entirely up to you. I've used just about every kind/combination there is and they all fit into the recipe (fig and/or apricot are my favorite)