Brownsugarlemoncocktailsauce Recipes

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BROWN SUGAR SAUCE



Brown Sugar Sauce image

This sauce is a wonderful concoction that complements bread pudding, cheesecake, or pancakes on Sundays. The taste of brown sugar in a sauce form is irresistible.

Provided by Brenda Moore

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Yield 8

Number Of Ingredients 6

2 tablespoons butter
2 tablespoons all-purpose flour
¼ teaspoon salt
½ cup packed brown sugar
1 cup boiling water
1 teaspoon vanilla extract

Steps:

  • In a medium saucepan, melt butter or margarine. Add flour and salt; stir until smooth.
  • Stir in brown sugar. Blend thoroughly and cook over medium heat, stirring constantly, until mixture bubbles and is lightly browned, about 5 minutes. Remove from heat.
  • Stir in boiling water. Return to heat and bring to a boil, stirring constantly, until smooth and thickened. Add vanilla extract and stir until well blended. Serve hot.

Nutrition Facts : Calories 86.4 calories, Carbohydrate 15 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1.8 g, Sodium 97.1 mg, Sugar 13.4 g

BROWN SUGAR-LEMON COCKTAIL SAUCE



Brown Sugar-lemon Cocktail Sauce image

My fiance says that this is the best cocktail sauce he's ever had. The key is to use a good-quality storebought chili sauce (I like "Homade"), or make your own. I like the little bite from wasabi powder, and the slight tang from the lemon juice, which offsets the sweet brown sugar.

Provided by EdsGirlAngie

Categories     Sauces

Time 10m

Yield 3/4 cup

Number Of Ingredients 5

3 -4 teaspoons wasabi powder
2 teaspoons brown sugar
1 1/2 teaspoons fresh lemon juice
6 tablespoons ketchup
6 tablespoons chili sauce (I like "Homade" brand)

Steps:

  • Combine all ingredients in a small bowl.
  • Cover and refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 307.1, Fat 0.9, SaturatedFat 0.1, Sodium 3168.4, Carbohydrate 69.9, Fiber 8.4, Sugar 53.8, Protein 5.5

BROWN BUTTER SAUTEED SPINACH WITH LEMON



Brown Butter Sauteed Spinach with Lemon image

Provided by Valerie Bertinelli

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

8 tablespoons (1 stick) unsalted butter
2 cloves garlic, minced
2 large shallots, finely chopped
Kosher salt and freshly ground black pepper
2 pounds baby spinach
Juice of 1 lemon

Steps:

  • Melt the butter in a large, wide pot over medium-high heat and cook, stirring often, until the milk solids are a deep golden brown and the butter smells nutty.
  • Add the garlic, shallots and a 1/2 teaspoon salt and cook, stirring, about 30 seconds. Add the spinach in batches and cook, tossing to coat, until wilted, about 2 minutes. Add the lemon juice and season with salt and pepper.
  • Transfer to a serving bowl.

QUICK BASIC BROWN SAUCE



Quick Basic Brown Sauce image

Provided by James Beard

Categories     Sauce     Red Wine     Fall     Tarragon     Shallot     House & Garden

Number Of Ingredients 8

3 shallots or scallions, finely chopped
3 tablespoons butter
1 cup red wine
10 1/2-ounce can beef bouillon (not consommè)
1 teaspoon tarragon
Pinch thyme
salt, pepper
Beurre manié

Steps:

  • Sauté the chopped shallots or scallions in the butter. Gradually add the wine and bouillon. Let it come to a boil and add the seasonings. Cook down for a few minutes. Add beurre manié to thicken to taste. Let simmer for a few minutes and strain.
  • Variations
  • Bordelaise Sauce: Add a little poached marrow to the brown sauce. Correct the seasoning and add a touch of chopped parsley.
  • Sauce Diablé: Add 1 tablespoon Dijon mustard and a few dashes Tabasco to the brown sauce. Stir well.
  • Sauce Périgueux: Add finely chopped truffles to the brown sauce.

BROWN SUGAR HARD SAUCE



Brown Sugar Hard Sauce image

Yield Makes about 1 3/4 cups

Number Of Ingredients 5

1/3 cup (packed) golden brown sugar
4 tablespoons dark rum
1 tablespoon grated tangerine or orange peel
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup powdered sugar

Steps:

  • Stir brown sugar and 3 tablespoons rum in heavy small saucepan over medium-low heat until sugar dissolves. Mix in tangerine peel. Cool to room temperature.
  • Using electric mixer, beat butter in medium bowl until light. Add remaining 1 tablespoon rum, brown sugar mixture and powdered sugar and beat until well blended and smooth. (Can be prepared 1 week ahead. Cover and refrigerate. Bring to room temperature before serving.)

SALMON WITH BROWN SUGAR GLAZE



Salmon with Brown Sugar Glaze image

This is my favorite recipe! I make this way too often. It's quick and easy! I serve this with rice and broccoli.

Provided by Tamara

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 15m

Yield 4

Number Of Ingredients 4

¼ cup packed light brown sugar
2 tablespoons Dijon mustard
4 (6 ounce) boneless salmon fillets
salt and ground black pepper to taste

Steps:

  • Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source; prepare the rack of a broiler pan with cooking spray.
  • Season the salmon with salt and pepper and arrange onto the prepared broiler pan. Whisk together the brown sugar and Dijon mustard in a small bowl; spoon mixture evenly onto top of salmon fillets.
  • Cook under the preheated broiler until the fish flakes easily with a fork, 10 to 15 minutes.

Nutrition Facts : Calories 329.9 calories, Carbohydrate 15 g, Cholesterol 82.5 mg, Fat 16.2 g, Protein 29 g, SaturatedFat 3.3 g, Sodium 310 mg, Sugar 13.3 g

BASIC BROWN SAUCE



Basic Brown Sauce image

Use over meat veggies, or any way you like. You can use this sauce to make Bordelaise Sauce or Mushroom Brown Sauce.

Provided by KittyKitty

Categories     Sauces

Time 30m

Yield 1 cup

Number Of Ingredients 6

4 slices onions (thin slices)
1 1/2 tablespoons butter, melted
1 1/2 tablespoons all-purpose flour
1 teaspoon beef bouillon granules
1 cup water
1/8 teaspoon pepper

Steps:

  • Saute onion in butter in a heavy skillet until onion is tender; discard onion. Cook butter over low heat until it begins to brown. Add flour, stirring until smooth ( I find that a whisk works best). Cook 1 minute, stirring constantly. Add bouillon granules, and gradually stir in water. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in pepper. Serve with beef or pork.
  • Bordelaise Sauce: Substitute 1/3 cup dry red wine for 1/3 cup of the water, and stir in 3/4 teaspoon dried parsley flakes and 1/4 teaspoon dried whole thyme; increase pepper to 1/4 teaspoon.
  • Mushroom Brown Sauce: Saute 1/2 cup sliced mushrooms in 2 tablespoons butter; drain and stir into Basic Brown Sauce. Serve with beef.

Nutrition Facts : Calories 217.9, Fat 17.4, SaturatedFat 11, Cholesterol 45.8, Sodium 133, Carbohydrate 14.4, Fiber 1.2, Sugar 2.5, Protein 1.9

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