Homemade, lower sugar cocktail sauce.

Bechamel is a simple and basic sauce originating in Italy, but adopted in French cuisine, and is now known as one of the "mother" sauces. It is the base for a wide variety of sauces and soups in the culinary world.The quantity of this recipe can easily be used for two or three different dishes. Using white pepper just helps keep it a purely white sauce. You can absolutely use black pepper, which is what I do quite often.Check out my recipe, Cauliflower Bechamel, for a chance to test out using this sauce.

We were out of cocktail sauce, and didn't feel like going out to the store. So I looked in a couple cookbooks and found this cocktail sauce as part of a Shrimp Cocktail recipe, in Mark Bittman's How to Cook Everything cookbook!

a long slow cooking of bechamel sauce makes a rich velvety one that would not be able to have if only cooked for a shorter time...needs a careful and patient cook.

Aka, thousand island, aka boom boom sauce, aka yum yum sauce, depending on where you get it. Anyways, it's great on salads, burgers, reubens, or used as a dipping sauce for chicken, seafood, fries, or just about anything you can think of. Here's a pretty good take:

Japanese BBQ sauceYou can marinate meat and grill with it, or after grilled meat, dip in this sauce

One of the five mother sauces has many derivatives important in Culunary purpose. Since the sauce is brown often called Brown Sauce. Since it was modified in Spanish style so it is called Spanish or Espagnole Sauce.Word "Espagnole" is Spanish in French.

Béchamel sauce is one of the mother sauces in French cuisine. My love with the Béchamel sauce began when I was a child. My mother taught me how to make it.#white #salsa #blanca

This is stocked all the time in our refrigerator. My caramel jar became empty, so I replenished our stock. If you make extra, you can make caramel flavored sweets (it's always a bit of a bother to have to make the caramel) without much effort. I love caramel.Once the caramel starts to color, it changes very fast, so work fast. You can finish it in the microwave, but when you are making a lot of caramel sauce, it's easier to cook it in a small saucepan. The microwave oven won't get dirty, and you can easily check the sauce to see its process. The recipe here results in sauce that has the consistency of loose runny honey. Please adjust the consistency to taste with boiling water. Recipe by Yukiline

very yummy

I thought of a sesame sauce for ramen noodle salads and bang bang chicken.The sauce is pretty sweet, so adjust the sugar as you taste.If you plan to serve this to children, replace the sake for water as you won't burn off the alcohol. Recipe by 1630412

I love sweets with caramel. When I made a batch, it turned out delicious.Adjust the amount of water for your desired consistency.This will keep for a long time, so you can make a lot to mix into the batter of sweets, or to pour on ice cream. It has a variety of uses. Recipe by *Halu*