3 posts tagged with sauce by sharksandwich.
Displaying 1 through 3 of 3.
Homemade condiment preservation without canning. I've made ketchup, hot sauce, and worcestershire sauce in the past. All the recipes say to store the finished product in the refrigerator and use within a relatively short time. [more inside]
Simple canning of sauces. I like to make large batches of pasta sauce, barbecue sauce and fresh salsas. I've been freezing them, but the canning sounds like it would be a better route to go (no need to defrost, no freezer burn). Know of any resources to get me started? I've never canned a thing in my lfe.
I would like a recipe for a low fat white sauce to use as sauce for pizza crusts. I suppose I could buy some pre-made lowfat Alfredo, but I would prefer to make it from scratch. It needs to be fairly thick to not run off of the pie whilst baking/eating. I'm planning on using Mozarella, mushrooms, and chopped/cooked spinach as a topping. Any suggestions?