Texas Sauce Recipes

TEXAS HOT WIENER SAUCE

Steps:

• Stir water, ground hot dogs, vinegar, paprika, chili powder, sea salt, red pepper flakes, onion powder, oregano, cinnamon, white pepper, thyme, and black pepper together in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 45 minutes.
• Stir cornstarch with just enough cold water to dissolve completely; stream into the hot dog mixture while stirring. Continue to cook, stirring frequently, until the sauce has thickened slightly, about 15 minutes more. Adjust salt and pepper to taste before serving.

TEXAS-STYLE BBQ SAUCE

Steps:

• In a large saucepan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend.

TEXAS-STYLE BARBECUE SAUCE

Steps:

• Combine the beef stock, ketchup, onion, bacon drippings, 1/4 teaspoon salt and 1/2 to 1 teaspoon pepper in a medium pot. Bring to a boil, then reduce the heat to medium low and simmer until the onion is tender, about 10 minutes. Remove from the heat and set aside to let the flavors develop, at least 1 hour. Reheat the sauce before serving.
• Photograph by Andrew Purcell

GRAMPA DAVE'S TEXAS CHAINSAW BAR-B-QUE SAUCE

Steps:

• Melt butter in a large saucepan over medium heat. Add the onion and garlic; cook and stir until tender, about 5 minutes. Stir in the orange juice, cider vinegar, lemon juice, lemon slices, maple syrup, Worcestershire sauce, ketchup, molasses, and brown sugar. Season with dry mustard, salt, red pepper flakes, cumin and paprika. Simmer for 45 minutes to 1 hour. Remove lemon slices before using.

TEXAS CHILI SAUCE

Steps:

• Combine tomatoes, onions and the red peppers in a large kettle. Tie cloves, allspice, cinnamon, garlic and chili pepper in a small cheesecloth bag and add to the vegetables. Bring to a boil over high heat and cook rapidly, stirring constantly until only about 1/2 of the original amount remains in the kettle (about 30 minutes).Add all the remaining ingredients and bring to a boil. Boil, stirring constantly 5 minutes.Discard spice bag. Ladle into sterilized jars and seal. Makes about 6 pints.
• (I now used ground spices because it is much easier).

TEXAS HOT SAUCE

Steps:

• Heat oil, vinegar, salt and accent (first 4 ingredients) just enough to dissolve salt and accent- do not boil.
• (If it boils-- you'll have to start over) Chop remaining ingredients separately.
• I have found that it doesn't work well if you dump everything in processor at once.
• In large bowl, pour vinegar/salt mixture over salsa and mix well.
• Best if let set overnight for flavors to blend.
• Enjoy with chips, eggs, whatever you like salsa with.

TEXAS BARBECUE SAUCE

Steps:

• Melt butter in medium saucepan over medium heat. Add garlic; stir 30 seconds. Stir in ketchup and all remaining ingredients. Bring to boil. Reduce heat to medium-low; simmer until reduced to 1 1/3 cups, stirring occasionally, about 15 minutes. Season with salt and pepper. do ahead Can be made 1 week ahead. Cool slightly, cover, and chill.
• Dried, smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at Latin markets.

TEXAS ROADHOUSE HORSERADISH

Steps:

• Whisk together mayonnaise, horseradish, and ketchup in a small bowl.
• Once combined, stir in cajun seasoning. Adjust as needed.
• Cover and refrigerate until you are ready to eat it.
• Whisk together mayonnaise, horseradish, and ketchup in a small bowl.
• Once combined, stir in cajun seasoning. Adjust as needed.
• Cover and refrigerate until you are ready to eat it.

TEXAS BBQ SAUCE

Steps:

• Combine the ingredients in a saucepan, then season. Bring to the boil and bubble for 3-4 mins until the sugar and salt have dissolved and the sauce is glossy. Remove from the heat, transfer to a jar, and leave to cool. Will keep in the fridge for up to 2 weeks.