Homemade Mock Tiger Sauce Substitute Recipes

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QUICK AND EASY MOCK HOLLANDAISE SAUCE



Quick and Easy Mock Hollandaise Sauce image

This is a quick and easy substitute for traditional hollandaise.

Provided by whit

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 7m

Yield 4

Number Of Ingredients 6

½ cup mayonnaise
½ cup sour cream
1 teaspoon lemon juice
1 teaspoon prepared yellow mustard, or to taste
¼ teaspoon ground paprika
1 dash hot pepper sauce

Steps:

  • Whisk mayonnaise, sour cream, lemon juice, mustard, paprika, and hot pepper sauce together in a small saucepan over medium heat until warmed through, 2 to 3 minutes.

Nutrition Facts : Calories 260.6 calories, Carbohydrate 2.4 g, Cholesterol 23.1 mg, Fat 27.9 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 7 g, Sodium 192.7 mg, Sugar 0.4 g

HEINZ 57® COPYCAT



Heinz 57® Copycat image

Someone left the bottle empty in the fridge (well, just a few drops is the same as empty). I had just enough to copy it, then when I brought a sample to my unsuspecting taste-tester, he liked mine better than the original! I washed my Heinz 57® bottle, multiplied this recipe to fill 'er up, and haven't bought another name brand since. Hope you like it!

Provided by NWMama

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 1

Number Of Ingredients 5

1 tablespoon ketchup
1 ¼ teaspoons Worcestershire sauce
½ teaspoon yellow mustard
¼ teaspoon lemon juice
1 drop hot pepper sauce (such as Tabasco®)

Steps:

  • Whisk ketchup, Worcestershire sauce, mustard, lemon juice, and hot sauce together in a small bowl until smooth.

Nutrition Facts : Calories 22.2 calories, Carbohydrate 5.4 g, Fat 0.2 g, Fiber 0.1 g, Protein 0.4 g, Sodium 288.9 mg, Sugar 4.2 g

HOMEMADE MOCK TIGER SAUCE SUBSTITUTE



Homemade Mock Tiger Sauce Substitute image

Make and share this Homemade Mock Tiger Sauce Substitute recipe from Food.com.

Provided by Molly53

Categories     Peppers

Time 40m

Yield 1 batch

Number Of Ingredients 9

12 ounces pickled hot cherry peppers, drained (reserve 2 ounces of juice from the jar)
2 (12 ounce) cans tamarind nectar (in the Mexican ethnic food aisle)
1 1/2 cups water
1 cup distilled white vinegar
1 1/2 cups sugar (more to taste)
1/4 cup Worcestershire sauce
2 teaspoons sea salt
1/2 cup marsala or 1/2 cup dry sherry
1 (1 3/4 ounce) package pectin

Steps:

  • Place items in nonreactive stockpot.
  • Cover, bring to a brisk boil for three minutes.
  • Reduce heat and simmer for an additional 20 minutes.
  • Let cool slightly and process in stages in a blender.
  • Cool and bottle.

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  • Hot sauce. It sounds as simple as that. Take your favorite hot sauce and mix it with some honey or corn syrup. The mixture will give you a superb sweet and sour, hot glaze that is the perfect fit for barbecued meat and burgers!
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