This easy Enchilada Sauce recipe is perfect for last-minute dinner times. It’s a no-cook recipe, so you can mix your ingredients and go! Quickly store a jar of sauce in the refrigerator, or mix it straight into your enchiladas!

This is our favorite homemade enchilada sauce recipe, and it’s way better than the canned stuff!

We make all sorts of enchiladas around here. We love beef enchiladas but sometimes make them with pulled pork or shredded chicken too (like these tasty Easy Chicken Enchiladas!).

Whatever meat or filling you choose, you can’t beat a homemade sauce made with basic pantry staples.

This is a bit different from other from-scratch recipes as there is no cooking involved at all. It’s an easy recipe – simply put all the ingredients in a bowl and stir!

The sauce will cook through when it is heated in the dish, melding the flavors together and saving you time and energy!

If you love Mexican food, try some of our other favorite recipes like this Classic Three Bean Chili, this Easy Taco Soup, and my delicious Sheet Pan Fajitas.

We also like Cordon Bleu Chicken Enchiladas, which are made with Alfredo sauce instead of tomato sauce for a creamy enchilada dinner.

Finish it off with my Strawberry S’mores Enchiladas for dessert!

Ingredients Needed:

• Tomatoes: use canned crushed tomatoes for this sauce, with no added salt. Plain, unseasoned tomato sauce will work as well.
• Water: simply thins out our sauce to our desired consistency. You could swap for chicken or vegetable broth for added flavor.
• Seasonings: garlic powder, onion powder, dried oregano, and kosher salt will make a flavorful enchilada sauce.
• Spices: use cumin and chipotle powder (or smoked paprika), as well as ground cinnamon for an added warm flavor. Add in some cayenne pepper too for a spicy sauce.
• Sugar: brown sugar will help to balance the acidity of the tomatoes if needed.

How to Make Enchilada Sauce

This easy red enchilada sauce is quick to make. You’ll find the full recipe in the recipe card below.

• Combine ingredients: Add the following ingredients to a bowl and stir: tomatoes, water, garlic, cumin, onion powder, oregano, salt, and chipotle chili powder.
• Add sugar: Add brown sugar to taste. Add additional spices here if wanting.
• Use: Use sauce straight away, or store it for later.

Enchilada Sauce FAQs

Tips and Notes

• Simmer the sauce on the stove to bring the flavors together before using it if you prefer.
• As this sauce doesn’t require any cooking, I tend to make it as and when I need it. It is a super simple recipe to double or triple for a big batch, and it will last up to 2 weeks in the fridge!

Enchilada Sauce Variations

• Make a green enchilada sauce. Use chopped green chilis and jalapeños instead of canned tomatoes as the base and adjust seasonings to taste.
• Spices and seasonings: Make this recipe your own by adjusting the seasonings to your preference. You can taste as you go.
• Add some heat. Adding red pepper flakes, chili powder, or finely chopped jalapeños depending on your desired spice level.
• Fresh ingredients. Use fresh garlic that you have minced yourself if you prefer.
• Tomatoes: canned crushed tomatoes are my shortcut here, as many recipes use a mixture of tomato paste and water thickened with flour. Use 3 tablespoons of tomato puree paste and 2 additional cups of water or low-sodium vegetable broth. Add a cornstarch slurry to the mix, and cook it on the stovetop or in the microwave to thicken it.

Serving Suggestions

Use this red enchilada sauce in your enchilada recipes using any meat. You can also use it in recipes that call for a tomato salsa sauce, like my delicious Stuffed Pepper Casserole, this Chicken Taco Soup, or my Crockpot Salsa Chicken.

More Sauce and Condiment Recipes You’ll Love

Condiments and Sauces

Easy Homemade Cheese Sauce recipe

Condiments and Sauces

Pineapple Brown Sugar BBQ Sauce

Condiments and Sauces

Mango Salsa

Appetizers

Homemade Salsa Recipe

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Easy Enchilada Sauce Recipe

This easy Enchilada Sauce recipe is perfect for last-minute dinner times. It’s a no-cook recipe, so you can mix your ingredients and go! Quickly store a jar of sauce in the refrigerator, or mix it straight into your enchiladas!

Course Sauces and Condiments

Cuisine Mexican

Diet Gluten Free

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8 servings

Calories 38cal

Author Ashley Fehr

Ingredients

• 28 oz canned crushed tomatoes 798 ml no salt added
• 1 cup water
• 1 tablespoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon chipotle powder or smoked paprika
• 1 pinch ground cinnamon optional
• 1 pinch cayenne pepper optional – if you prefer it spicy
• 1 teaspoon brown sugar optional – to balance flavors

US Customary – Metric

Instructions

• In a medium bowl, stir together all ingredients for enchilada sauce: tomatoes, water, garlic, cumin, onion powder, oregano, salt, and chipotle powder.
• Taste and adjust to your preferences add 1 teaspoon of brown sugar to balance the acidity of the tomatoes if needed. Feel free to add additional spices to suit your tastes.
• *You can simmer this sauce on the stove on medium heat to bring the flavors together if you prefer — I simply add it to whatever dish I'm cooking and it heats through during the cooking process.

Notes

Ingredient substitutions:

• Tomatoes: canned crushed tomatoes are my shortcut here, as many recipes use a mixture of tomato paste and water thickened with flour. If you don’t have canned crushed tomatoes, you can use 3 tablespoons of tomato paste and 2 additional cups of water or vegetable broth. You will also need to add a cornstarch slurry and cook it on the stovetop or in the microwave to thicken it.
• Spices and seasonings: this recipe is an easy one to make your own! Feel free to adjust the amounts of the seasonings to suit your tastes. You can taste as you go.

Storage:

• Store: Store enchilada sauce in an airtight container in the refrigerator for up to 2 weeks.
• Freeze: Freeze this sauce for up to 6 months in a freezer-safe container. If freezing it in bags, lie the bags flat to save space – it will also thaw quicker this way.

 

Nutrition

Calories: 38cal | Carbohydrates: 9g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 426mg | Potassium: 316mg | Fiber: 2g | Sugar: 4g | Vitamin A: 263IU | Vitamin C: 9mg | Calcium: 44mg | Iron: 2mg

The post Easy Enchilada Sauce appeared first on The Recipe Rebel.

This Homemade Cheese Sauce is a 6-ingredient, 15 minute recipe for the richest, creamiest cheese sauce. Serve it on veggies, with nachos, over pasta, you name it!

This Cheese Sauce is one of those basic and simple yet incredibly delicious recipes that’s just good to know. Why? Because it is so darn versatile!

Whether you’re wanting an extra cheesy pasta, a big plate of cheesy nachos, a way to dress up your Roasted Veggies or Air Fryer Broccoli, or maybe even just a big bowl of plain cheese sauce to slurp down like soup (just me?), this 15 minute, 6-ingredient recipe has you covered!

Keep this sauce as-is or customize it with different spices and add-ins!

Make it an extra cheesy night with this Cheese Ball recipe or cheesy Taco Dip!

Ingredients Needed:

• Butter: I always use unsalted butter so I can add salt to taste.
• All-Purpose Flour: whisked into the butter to make a roux which helps thicken the sauce.
• Milk: any kind of milk will work. The richer the milk, the richer the sauce.
• Shredded Cheese: I keep it classic with shredded cheddar, but other types of melty cheese will work too. Whatever you do, shred your own!
• Salt and Pepper: or other seasonings to taste.

How to Make Cheese Sauce

This homemade Cheese Sauce comes together in a total of 15 minutes!

1. Make the roux: Melt butter over medium heat, then whisk in flour until smooth.
2. Add milk and cheese: Slowly whisk in the milk and cook until thickened. Stir in the cheese, whisking constantly until melted.
3. Season and serve: Season as desired, then serve warm.

Homemade Cheese Sauce FAQs

Tips and Notes

• Shred your own cheese! Freshly shredded cheese is the key to a smooth and creamy texture. Pre-shredded cheeses contain an anti-caking agent that can result in a gritty texture.
• Heat on low. It can be tempting to crank the heat up in the hopes that the cheese melts faster. I get it. But cooking on medium/low allows the cheese to melt without clumping. It’s worth the extra time. Trust me!
• Lighten it up. If you want to make a lightened up version, swap the cream out for half chicken broth and half milk or cream. It won’t be quite as rich, but will still be delicious.
• Play with flavor. This recipe is basic for a reason. So you can play around with it! Add 1/2-1 teaspoon of taco seasoning or chili powder to make nacho cheese sauce, spice it up with cayenne pepper, chili peppers, or diced green chiles, kick the heat up with a drizzle of hot sauce…you really can’t go wrong!

Serving Suggestions

This incredible sauce is also incredibly versatile! Here are a few ways you can serve it:

• On veggies. This makes the perfect cheese sauce for broccoli, cauliflower, Roasted Potatoes, Brussels sprouts, etc.
• Over nachos. Drizzle it over plain tortilla chips or use it as a nacho cheese sauce for Loaded Nachos.
• As a pasta sauce. This also works great for mac and cheese. Just add cooked pasta!
• As a dip. Serve it next to Air Fryer French Fries, Air Fryer Tater Tots, Homemade Soft Pretzels, chips or crackers, you name it!

More Easy Sauce Recipes

Condiments and Sauces

Bechamel Sauce

Condiments and Sauces

Pesto Spinach Alfredo Sauce

Condiments and Sauces

Homemade BBQ Sauce

Dinner

Crispy Chicken with Basil Cream Sauce

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Easy Homemade Cheese Sauce recipe

This Homemade Cheese Sauce is a 6-ingredient, 15 minute recipe for the richest, creamiest cheese sauce. Serve it on veggies, with nachos, over pasta, you name it!

Course Appetizer, Sauces and Condiments

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 12 servings

Calories 68cal

Author Ashley Fehr

Ingredients

• 2 tablespoons unsalted butter (30 grams)
• 2 tablespoons all purpose flour (32 grams)
• 1 ¾ cups milk (any kind*)
• 2 cups shredded cheddar cheese (or another kind)
• salt and pepper to taste

US Customary – Metric

Instructions

• In a medium saucepan, melt the butter over medium heat.
• Whisk in flour until smooth, then gradually whisk in the milk.
• Cook and stir over medium heat until thickened, about 3-4 minutes.
• Stir in cheese until melted. Add additional milk for a thinner sauce if desired.
• Season with salt and pepper to taste.

Notes

Tips:

• *You can use any kind of milk or even light cream in this recipe! The richer the milk, the richer the sauce. If you want to go lighter, skim milk works. If you want rich flavor, opt for whole milk and a splash of cream. You can lighten this recipe even further by using half chicken broth and half milk.
• Shred your own cheese! Pre-shredded cheeses contain an anti-caking agent that can result in a gritty texture.
• Heat on low. Cooking on medium/low allows the cheese to melt without clumping. It’s worth the extra time.
• Play with flavor. This recipe is basic for a reason. Play around with it! Add 1/2-1 teaspoon of taco seasoning or chili powder to make nacho cheese sauce, spice it up with cayenne pepper, chili peppers, or diced green chiles, kick the heat up with a drizzle of hot sauce…you really can’t go wrong!

 

Storage:

Leftover sauce will last in an airtight container in the fridge for up to 2 days. To reheat, warm in the microwave or on low on the stove until heated through. You may want to add a splash of milk or water to thin the sauce when reheating.

Nutrition

Calories: 68cal | Carbohydrates: 3g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 131mg | Potassium: 66mg | Fiber: 1g | Sugar: 2g | Vitamin A: 165IU | Calcium: 122mg | Iron: 1mg

The post Easy Homemade Cheese Sauce recipe appeared first on The Recipe Rebel.

These 30+ Rhubarb Recipes are perfect for baking, brunches, and entertaining! Discover new ways to use this springtime vegetable in cakes, pies, cocktails, muffins, and more.

I’ll come right out and say it: Rhubarb is a go-to when it comes to spring desserts.

Everyone has some idea of what rhubarb is (consensus says: vegetable! More on this later). But for many, it’s still a bit of a mysterious ingredient and flavor when it comes to using it in recipes.

I will admit, I wasn’t even sure what rhubarb was until much later in life. Did anyone else have a slice of rhubarb pie as a kid and think it was the weirdest dessert ever? Because, same. But what I know now is that I’d 100% live off of rhubarb desserts if I could!

Whether you’re lucky enough to have a big, beautiful rhubarb plant in your backyard, or if you’re picking it up in the seasonal produce aisle, there are so many delicious recipes to make with this peculiar plant. I’ve rounded up some of my favorites below!

But first, let’s take care of some business. What exactly is rhubarb? Is it sweet or sour? Or even poisonous?! These were questions posed by readers and myself. So I dug in and did some research on this deliciously odd ingredient.

What is Rhubarb?

As it turns out, Rhubarb is considered a spring vegetable.

Rhubarb stalks are sold in grocery stores and farmer’s markets across the U.S. – generally from April to June when the stalks have the sweetest flavors. Rhubarb stalks are green, pink, or red in color, like celery but prettier. The redder the stalk the sweeter the flavor!

Rhubarb is often confused with fruit since it’s sometimes used in sweet recipes like pies, cobblers, tarts, and other dessert treats. But there is boundless potential for this tart vegetable stalk!

What Does Rhubarb Taste Like?

Rhubarb is a fibrous vegetable similar to celery but without the crispness. The texture of rhubarb is more like a bite into a walnut: smooth with a slight crunch. Typically, the stalks are sliced into bite-sized pieces for baking. When properly cooked, rhubarb gives recipes like pies and cobblers a delicious and gentle tartness.

However, eaten raw, rhubarb is extremely bitter and sour. This is why many rhubarb desserts will include other ingredients to soften, sweeten, or balance the flavors (strawberries and sugar are common go-tos).

Is it Poisonous? 

Rest assured, you won’t find any recipes for poison pie on here! To clear up a common misconception: rhubarb stalks are not poisonous. It’s the leaves at the top of the stalks, however, that are extremely toxic to humans and should never be consumed. 

Before preparing your rhubarb, cut and discard the leaves. Only use the stalks for eating. The leaves are not edible – at all – and should not be used for garnish or in any way touch the food.

How to Freeze Fresh Rhubarb

Rhubarb freezes like a dream! This is especially handy if, like me, you’re on a mission to try any and all fruit and rhubarb combinations, all year-round. Your freezer is your friend!

I recommend cutting the stalks into pieces to store airtight in the freezer. Here’s how to freeze fresh rhubarb:

1. Slice the rhubarb and place it in a single layer on a parchment paper-lined baking sheet.
2. Place the whole sheet in the freezer until the rhubarb pieces are frozen solid.
3. Transfer the frozen rhubarb to resealable bags or containers labeled with contents, amount, and recipe details as needed (ie. “2 cups rhubarb, muffins/scones”).

While it’s easy to freeze, rhubarb does tend to turn mushy after defrosting. This makes frozen rhubarb best to use in recipes where it can be added in and then cooked or baked from frozen, such as baking and sauces.

Without further adieu, here are some of my favorite rhubarb recipes that I just know you’ll love! Plus, a few from my favorite bloggers!

Rhubarb Cake with Vanilla Sauce

Loaded with rhubarb and drizzled with warm vanilla sauce, this easy cake is the ultimate Springtime dessert!

Get the recipe here

Rhubarb Streusel Coffee Cake

This moist rhubarb coffee cake is perfect for breakfast or brunch, topped with a delicious toasted pecan and coconut streusel. Such a simple recipe packing loads of delicious flavor!

Get the recipe here

Norwegian Rhubarb and Almond Cake

A light, delicate almond cake full of delicious rhubarb. This craveable recipe makes the perfect breakfast, fruity dessert, or snacking cake!

Get the recipe here

Strawberry Rhubarb Crisp Bars

What do you get when you combine crunchy oatmeal cookies and tangy fruit with our favorite ingredient? These Strawberry Rhubarb Crisp Bars! These are the perfect summer finger food for potlucks and dessert.

Get the recipe here

Rhubarb Crisp Recipe

A simple and mouth watering recipe for tart rhubarb filling topped with a layer of crunchy, crispy oatmeal. Rhubarb crisp is a delicious dessert, just begging for a scoop of vanilla ice cream.

Get the recipe here

Strawberry Rhubarb Crisp

A deliciously sweet and tart rhubarb crisp complete with a tender oatmeal topping. Swap out the berries for any of your favorite fruit combinations for an effortless dessert that just smacks of spring!

Get the recipe here

Rhubarb Tart

Stunning for the eyes and taste buds, this rhubarb tart is a real showstopper! Ribbons of rhubarb are woven over top of a sweet almond filling and a buttery shortbread crust.

Get the recipe here

Strawberry Rhubarb Custard Dessert

A tender sugar cookie crust filled with chopped tart rhubarb, sweet strawberries and rich, creamy custard gives this dessert the perfect balance of textures and flavors.

Get the recipe here

Strawberry Rhubarb Cobbler

You’ll love this super easy cobbler recipe made with sweet strawberries and rhubarb. The most delicious combination, ready to be served with a scoop of ice cream!

Get the recipe here

Rhubarb Raspberry Fool

I pity the fool who doesn’t love this dessert! Made from mostly whipped cream and sweetened raspberries, with the wonderful tartness of fresh rhubarb. I can never get enough!

Get the recipe here

Sparkling Rhubarb Margarita Recipe

There’s nothing more quenching on a hot afternoon than a homemade margarita! This zesty cocktail recipe is so easy and quick to make. Add in the unique flavors of rhubarb, and you’ve got a one-of-a-kind refreshment!

Get the recipe here

Rhubarb Slush

A refreshing and fruity summertime drink featuring rhubarb! This frosty slush recipe can be made with or without booze. Either way it’s the perfect treat for sipping by the pool!

Get the recipe here

Rhubarb Muffins

Warm flavors of cinnamon and the tartness of rhubarb give these muffins a little something extra. You’ll love baking up a batch of these for your next occasion!

Get the recipe here

Healthy Cinnamon Rhubarb Muffins

These are the most delicious muffins made with nutritious whole grains and zero refined sugar! And, of course, rhubarb. With fluffy insides and crunch tops, rhubarb muffins are the only thing you’ll be craving this spring.

Get the recipe here

Strawberry Rhubarb Pie

Strawberries and rhubarb give this easy pie recipe the perfect balance of sweet, tart, and juicy summer flavor!

Get the recipe here

Rhubarb Custard Pie

This homemade pie is made ultra decadent with a rich egg custard filling and the unique flavor of rhubarb. Enjoy a slice for a little summer indulgence.

Get the recipe here

Rhubarb Crisp Pie

A classic crisp recipe crossed with homemade rhubarb pie! Made with a buttery oatmeal crumble and sweet rhubarb filling for a light and easy dessert.

Get the recipe here

Rhubarb Sauce

This rich and flavorful rhubarb sauce is bound to become a fast favorite! Delicious as a quick and easy topping for cake, ice cream, yogurt, pancakes and more!

Get the recipe here

Rhubarb Curd

Homemade rhubarb curd is perfect to spread over everything from pancakes to toast – or better yet, enjoy a spoonful right out of the jar!

Get the recipe here

No Bake Rhubarb Cheesecake

A light and creamy, easy no-bake cheesecake recipe made with rhubarb. The lovely flavors and incredible texture make this dessert one of a kind, plus you can make it ahead!

Get the recipe here

Riesling Rhubarb Crisp Cake

Turn heads with this stunning homemade rhubarb cake recipe! A luxurious layer cake infused with Riesling flavors, filled with oat crumble, and frosted with a decadent rhubarb buttercream.

Get the recipe here

Rhubarb Panna Cotta

Enjoy rhubarb three ways with this dreamy panna cotta recipe. Lush and creamy panna cotta is the ideal "fancy" dessert that's actually so easy to make!

Get the recipe here

Cherry Rhubarb Crisp

Rhubarb and cherry are the fruity and tart combination I never knew I needed. Until I found this rhubarb crisp recipe!

Get the recipe here

Rhubarb Fool

Rhubarb fool is a creamy and tangy, chilled dessert recipe that you’ll be making all season long. A perfect single-serving sweet treat!

Get the recipe here

Homemade Strawberry Rhubarb Pie

A classic strawberry rhubarb pie is an art form, if you ask me! The balance of flavors, the juicy filling, the tender yet crisp pastry crust. Luckily, this recipe makes it super easy!

Get the recipe here

Rhubarb Honey Cupcakes

This is the perfect cupcake recipe for spring, made with moist and tender cupcakes filled with a homemade rhubarb jam.

Get the recipe here

Cinnamon Swirl Rhubarb Bread

A simple quick bread recipe loaded with fresh rhubarb and laced with swirls of cinnamon. Enjoy this for breakfast or as a snack! It never disappoints.

Get the recipe here

Healthy Strawberry Rhubarb Baked Oatmeal Recipe

If an easy breakfast is calling, try this delightful version of baked oatmeal featuring strawberries and rhubarb! Seasonal and exceptional.

Get the recipe here

Rhubarb Gelato

Dessert doesn't get more rich and creamy than this homemade gelato recipe! Rhubarb puts an interesting spin on this delicious chilled treat.

Get the recipe here

Strawberry Rhubarb Crumb Bars

Tender homemade dessert bars made from strawberry rhubarb filling between layers of pastry and a crunchy crumb topping. The best grab-and-go dessert!

Get the recipe here

The post 30+ Rhubarb Recipes appeared first on The Recipe Rebel.

This Roasted Garlic Recipe takes raw garlic and transforms it into a warm, caramelized, buttery, subtly sweet paste. Use this garlic in soup, pasta, pizza, mashed potatoes, or spread it on bread or crackers!

Garlic is an essential in the kitchen!

Whether it’s added to Garlic Parmesan Orzo Pasta, Garlic Bread, Slow Cooker Garlic Butter Chicken, or Garlic Herb Instant Pot Potatoes…it just has a way of taking any flavor up at least a few notches.

But have you ever roasted your garlic first? This Roasted Garlic recipe takes the intense, pungent flavor of raw garlic and turns it into something soft, buttery, nutty, rich, caramel-y, and spreadable.

This incredibly simple recipe is a great way to add another layer of flavor to literally anything that calls for garlic!

Ingredients Needed:

• Garlic: you’ll need 1 whole head of garlic. Make sure to leave it intact. No need to separate the cloves.
• Oil: canola, vegetable, or olive oil work great.

How to Roast Garlic

Roasted Garlic creates incredible, decadent flavor…and it takes a total of 2 minutes to prep. Yep, you read that right!

1. Prep the garlic: Cut the top off of the head of garlic and peel off the papery exterior, leaving the cloves intact. Drizzle oil over the cut side of the garlic head, then wrap it tightly in foil.
2. Roast: Place the foil-wrapped garlic on the oven rack or on a baking sheet in the oven, then roast until a light golden-brown.
3. Cool and mash: Unwrap the garlic and cool it slightly. Use a knife to remove each clove from the head or turn it upside down and squeeze out all of the cloves. Mash with a fork, then serve or store.

Alternative Method: Roasted Garlic in the Air Fryer

Looking for a quicker option? You can also make roasted garlic in the air fryer!

• Prep the garlic as instructed (cut, add the oil, and wrap in foil.)
• Air fry at 400ºF for 20-25 minutes or until the cloves are golden and soft.

FAQs

Tips, Tricks, and Notes

• Expose the cloves. Without peeling or separating the cloves, expose as much as you can. The more garlic that’s exposed, the more caramelized it gets.
• Drizzle with oil. Oil increases the surface temp of the garlic as it cooks which gives it that delicious golden exterior.
• Wrap in foil. The foil keeps the garlic from burning and helps it cook more evenly.
• Feel free to season it. A sprinkle of salt and pepper is a great way to take the flavor up a notch.
• Let it cool. Don’t try to get the roasted garlic out of the head too soon after cooking. It will be hot!
• Roast in bulk. If you’re a big garlic lover, roast in bulk and store the garlic in the freezer to have on hand whenever you need it!

Serving Suggestions

You can use Roasted Garlic pretty much anywhere you would use fresh garlic…and more!

Blend it into soups, add it to your favorite pasta dishes, serve it as an appetizer with crackers or toasted bread, layer it onto Flatbread Pizza, mix it into Mashed Potatoes, use it in Garlic Butter, you name it!

Keep in mind that the flavor of Roasted Garlic is more mellow than that of fresh garlic. You will likely need to use more of it in any given recipe.

More Garlicky Recipes You’ll Love

Dinner

Garlic Parmesan Orzo recipe

Breads

Homemade Garlic Herb Dinner Rolls

Fall/Winter

Garlic Parmesan Scalloped Potatoes and Carrots Recipe

Side Dishes

Garlic Bread

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Roasted Garlic

This Roasted Garlic Recipe takes raw garlic and transforms it into a warm, caramelized, buttery, subtly sweet paste. Use this garlic in soup, pasta, pizza, mashed potatoes, or spread it on bread or crackers!

Course Sauces and Condiments

Cuisine American

Prep Time 2 minutes minutes

Cook Time 35 minutes minutes

Total Time 37 minutes minutes

Servings 4 servings

Calories 10cal

Author Ashley Fehr

Ingredients

• 1 head garlic* (in tact)
• 1 tablespoon oil (canola, vegetable or olive)

US Customary – Metric

Instructions

• Preheat the oven to 400 degrees F.
• Tear off a medium-sized piece of tin foil — large enough to wrap easily around the garlic.
• Cut the top off of the head of garlic — do not peel or separate! You can peel off the papery exterior but leave the head in tact. Expose all of the cloves as best you can.
• Drizzle oil over the cut side of the garlic and wrap tightly in foil. Place directly on oven rack or on a baking sheet in the oven.
• Roast for 35-40 minutes (check at 30 and continue roasting if desired) until light golden brown. The exact cook time may vary depending on the size of the head.
• Unwrap and allow to cool enough to handle. Use a sharp knife to remove each clove from the head or turn the head upside down and squeeze out all of the cloves.
• Mash with a fork or use as desired. Refrigerate for 3-4 days or freeze up to 3 months.

Notes

Tips:

• Expose the cloves. Without peeling or separating the cloves, expose as much as you can. The more garlic that’s exposed, the more caramelized it gets.
• Drizzle with oil. Oil increases the surface temp of the garlic as it cooks which gives it that delicious golden exterior.
• Wrap in foil. The foil keeps the garlic from burning and helps it cook more evenly.
• Feel free to season it. A sprinkle of salt and pepper is a great way to take the flavor up a notch.
• Let it cool. Don’t try to get the roasted garlic out of the head too soon after cooking. It will be hot!
• Roast in bulk. If you’re a big garlic lover, roast in bulk and store the garlic in the freezer to have on hand whenever you need it!

 

Storage:

Roasted Garlic will last wrapped tightly in the fridge for 3-4 days or in the freezer for up to 3 months. To freeze, spread it in a thin layer in a bag and freeze it flat. That way, you can just snap frozen pieces off to use as needed. When you’re ready to use it, simply place as much as you need on the counter to thaw for 10-15 minutes or warm in the oven.

Nutrition

Calories: 10cal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 1mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg

The post Roasted Garlic appeared first on The Recipe Rebel.

This Spicy Mayo is the perfect condiment. This 5-minute, 3-ingredient recipe is rich, creamy, spicy, and delicious. Serve it on sandwiches, burgers, tacos, salad, or as a dipping sauce for your favorite appetizer!

Okay, mayonnaise is good. And Sriracha is good. But have you ever had them together? And with chili powder?

Yeah, this Spicy Mayo is where it’s at. This three-ingredient, five-minute recipe takes two separate condiments and makes them that much better.

Simply whisk together mayo, hot sauce, and chili powder and you’ve got the perfect addition to sandwiches, meat, tacos, you name it!

This mayo also makes a great dipping sauce for Air Fryer French Fries, Air Fryer Tater Tots, Chipotle Parmesan Potato Wedges, you name it.

Ingredients Needed:

• Mayonnaise: regular or light mayo will work. Use your favorite!
• Sriracha: you can add as much or as little Sriracha as you like depending on how much spice you like. I do 2 tablespoons and it’s perfect!
• Chili Powder: gives the mayo a little extra smoky spiciness.

How to Make Spicy Mayo

1. Combine: Combine all of the ingredients together in a bowl. Whisk until smooth.
2. Adjust and store or serve: Taste and adjust to taste, then refrigerate or serve.

FAQs

Variations

• Swap the hot sauce. Any hot sauce will work for this recipe. Try adobo, chili garlic sauce, cholula, tabasco, you name it.
• Brighten it up. Add a few drops of lemon or lime juice to give it a bright, tangy flavor.
• Make it vegan. Swap the regular mayo out for a vegan variety.
• Thin it out. You can make the mayo into a sauce or dressing by thinning out with a little bit of water.
• Give it some sweetness. Cut the spice with a drizzle of honey for a sweet flavor twist.
• Use other spices. Make it spicier with cayenne pepper or red pepper flakes, or swap the chili powder for Cajun seasoning, taco seasoning, or whatever spice blend your heart desires.
• Make Asian-inspired spicy mayo. Add a drizzle of soy sauce or a couple drops of sesame oil.

Serving Suggestions

This Spicy Mayo is incredibly delicious…and incredibly versatile. Here are just a few ways you can serve it!

• On sandwiches. Slather it on a Beef Burger, a Denver Grilled Cheese Sandwich or Ham and Cheese Sliders.
• As a dipping sauce. Serve it as a dip with Air Fryer Mozzarella Sticks, Pigs in a Blanket, Air Fryer French Fries, Chipotle Parmesan Potato Wedges, Sriracha Buttermilk Oven-Fried Chicken, you name it.
• As a dressing or sauce. Drizzle it over Baked Chicken Thighs, Air Fryer Salmon, or even Chicken Taco Salad.
• On tacos. Serve it on Instant Pot Chicken Tacos, Cheeseburger Baked Tacos, Slow Cooker Honey Sriracha Chicken Tacos, or even Breakfast Taco Bites.

More Easy Condiments

Condiments and Sauces

Sweet and Sour Sauce

Condiments and Sauces

Homemade BBQ Sauce

Dinner

Garlic Butter

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Spicy Mayo

This Spicy Mayo is the perfect condiment. This 5-minute, 3-ingredient recipe is rich, creamy, spicy, and delicious. Serve it on sandwiches, burgers, tacos, salad, or as a dipping sauce for your favorite appetizer!

Course Sauces and Condiments

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 18 tablespoons

Calories 85cal

Author Ashley Fehr

Ingredients

• 1 cup mayonnaise (regular or light)
• 2 tablespoons Sriracha sauce
• ⅛ teaspoon chili powder

US Customary – Metric

Instructions

• Whisk together all ingredients in a medium-sized bowl.
• Taste and adjust spice to taste, adding more mayo if you want a milder flavor.
• Cover and refrigerate until ready to serve.

Notes

*Serving size is 1 tablespoon

Storage:

This Spicy Mayo will last in an airtight container or mason jar in the fridge for up to 2 months.

Nutrition

Calories: 85cal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 117mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg

The post Spicy Mayo appeared first on The Recipe Rebel.

This Bechamel Sauce is a basic cooking staple made with butter, flour, milk, salt, and pepper! It’s a simple, versatile, and customizable white sauce that’s ready in just 10 minutes.

This Bechamel Sauce recipe is my version of a French cooking staple. Bechamel is one of the five “mother sauces” which are sauces designed to be a starting point for other sauces or that are used to accompany other dishes.

This sauce can be served as-is or customized with aromatics, spices, herbs, cheeses, broth, you name it. It’s often used as a base for Cheesy Scalloped Potatoes, Baked Mac and Cheese and even included in many Lasagna recipes instead of a ricotta layer.

It can also be served with your favorite pasta, sandwich, protein, veggie, etc. The possibilities are pretty much endless! See lots of variations down below.

This white sauce recipe is a simple, 5-ingredient recipe that is ready in just 10 minutes.

Ingredients Needed:

This white sauce recipe requires just a few super simple ingredients!

• Unsalted Butter: I like to start with unsalted butter so I can control the saltiness of the finished sauce.
• All-Purpose Flour: flour is used to thicken the sauce.
• Milk: any type of milk, or even light cream, will work in this recipe. The richer the milk, the richer the sauce.
• Salt and Pepper: keep it simple with salt and pepper or get creative with your seasonings.

How to Make Bechamel Sauce

Bechamel sauce is rich, delicious, versatile, and ready in just 10 minutes!

1. Make a roux: Melt butter in a medium saucepan, then whisk in flour until smooth.
2. Add the milk: Gradually add in the milk, whisking constantly, then cook until thickened.
3. Season: Season to taste with salt and pepper, then customize to your liking!

Bechamel Sauce FAQs

Bechamel Sauce Recipe Variations

This recipe is basic and versatile enough that it can be customized in a number of different ways!

• Add aromatics: Add flavor by sautéing minced onion and garlic with the butter
• Make it creamy: Mix in a splash heavy cream or use heavy cream or half-and-half in place of the milk for a richer, creamier sauce.
• Spice it up: take the flavor up a notch with a sprinkle of Italian seasoning, mustard powder, cayenne pepper, red pepper flakes, you name it. If you add extra seasonings, toast them for a minute or two with the butter before adding the flour.
• Make it cheesy: Make a cheese sauce by mixing in parmesan, gruyere, cheddar, you name it.
• Add tomato sauce: Try mixing this Bechamel into a batch of Slow Cooker Spaghetti Sauce for another layer of flavor.
• Mix in fresh herbs: Add a bit of freshness with chopped cilantro, parsley, basil, green onions, rosemary, or chives.
• Lighten it up: Thin the sauce out a bit by using half chicken broth and half milk.

Serving Suggestions

• Over pasta. Use it as a stand-alone sauce over cooked pasta or add it into any other pasta dish to add richness and flavor. I love it mixed into Homemade Mac and Cheese!
• On pizza. Use it as a sauce on French Bread Pizza or in place of the Alfredo in Chicken Alfredo Pizza.
• In lasagna. Try it in my White Chicken Skillet Lasagna recipe or add it into my classic One-Pot Skillet Lasagna.
• On a sandwich. Layer it on a grilled cheese sandwich or use it as a sauce on Ham and Cheese Sliders.
• As a gravy. Drizzle it over a pile of Garlic Mashed Potatoes, Air Fryer Broccoli, Roasted Green Beans, or Roasted Veggies.
• As a sauce. Use it as a sauce for Baked Chicken Breast, Baked Tilapia, Air Fryer Pork Chops, you name it.

More Homemade Sauces to Try

Condiments and Sauces

Pesto Spinach Alfredo Sauce

Dinner

Slow Cooker Spaghetti Sauce

Dinner

Crispy Chicken with Basil Cream Sauce

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Bechamel Sauce recipe

This Bechamel Sauce is a basic cooking staple made with butter, flour, milk, salt, and pepper! It's a simple, versatile, and customizable sauce that's ready in just 10 minutes.

Course Sauces and Condiments

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 108cal

Author Ashley Fehr

Ingredients

• 2 tablespoons unsalted butter 60 grams
• 2 tablespoons all purpose flour 63 grams
• 1 3/4 cups milk (any kind)*
• salt and pepper (to taste)

US Customary – Metric

Instructions

• In a medium saucepan, melt the butter over medium heat.
• Whisk in flour until smooth, then gradually whisk in the milk.
• Cook and stir over medium heat until thickened, about 3-4 minutes. Add additional milk for a thinner sauce if desired.
• Season with salt and pepper.

Notes

*You can use any kind of milk or even light cream in this recipe! The richer the milk, the richer the sauce. If you want to go lighter, skim milk works. If you want rich flavor, opt for whole milk and a splash of cream. You can lighten this recipe even further by using half chicken broth and half milk. 

Storage:

This Bechamel Sauce will last in an airtight container in the fridge for 4-5 days. To reheat, warm on low on the stove until warmed through. Add a splash of milk or broth to thin if necessary.

Nutrition

Calories: 108cal | Carbohydrates: 8g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 41mg | Potassium: 170mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 377IU | Calcium: 132mg | Iron: 0.2mg

The post Bechamel Sauce appeared first on The Recipe Rebel.

This Sweet and Sour Sauce is a homemade version of a Chinese takeout staple! It’s sweet, it’s sour, it’s versatile, and it’s delicious. Just 6 ingredients and 15 minutes needed!

I love Sweet and Sour sauce. It’s delicious as a dipping sauce with egg rolls, as part of my sweet and sour meatballs or crockpot sweet and sour chicken, on rice, you name it!

Now, store-bought sweet and sour sauce is great in a pinch, but homemade is better! Why? Because store bought sauce is often loaded with ingredients I don’t recognize.

So I thought it was about time I came up with a homemade Sweet and Sour Sauce recipe!

This sauce is super simple with just 5 ingredients, so quick to make, and absolutely delicious!

Ingredients Needed:

• Pineapple Juice: gives the sweet tangy fruitiness and is the base for our sauce.
• Brown Sugar: light or dark brown sugar will work. You can substitute with another sweetener but it will affect the thickness and flavor in different ways.
• Ketchup: adds more sweetness, tomato-y flavor, and gives the sauce a brighter red color.
• Vinegar: I prefer the flavor of white vinegar in this recipe but you can also use apple cider vinegar or rice vinegar.
• Cornstarch: helps thicken the sauce.
• Red Food Coloring: this is optional but does give the sauce that classic bright, red-orange color.

How to Make this Sweet and Sour Sauce Recipe

This easy and versatile condiment comes together in a total of 15 minutes!

1. Combine all ingredients: In a small saucepan, mix together all ingredients.
2. Simmer: Place the pan on the stove and bring to a simmer over medium-high heat. Once simmering, reduce to medium and simmer until thickened.
3. Finish and serve: Mix in red food coloring if desired, then serve or store in the fridge.

Sweet and Sour Sauce FAQs

Tips for making homemade Sweet and Sour Sauce

• Use canned pineapple juice. Fresh pineapple juice is more acidic which can alter the consistency of the sauce.
• If you don’t have pineapple juice, you can skip it and add a ½ cup of water or vegetable broth instead. Be sure to adjust the sweetness and tang as needed!
• If your sauce isn’t thick enough, you can simmer it longer OR make a cornstarch slurry with 2 tablespoons of water and 1 tablespoon of cornstarch. Whisk that until smooth then add small amounts at a time to the sauce until it’s thickened to your liking.
• Freshen it up. After a few days in the fridge, the tangy flavor of the vinegar can start to mellow out. To fix this, simply add another splash of vinegar to freshen it up before serving, then taste and re-adjust as necessary.
• Spice it up. This sauce is delicious with added garlic, ginger, or red pepper flakes! Play around with flavors and find a combination that works best for you!

Serving Suggestions

While Sweet and Sour Sauce is popular alongside Chinese food, it really can be served in a number of different ways!

Serve it as a dipping sauce with egg rolls, drizzle it over rice, veggies or salad, or use it as a sauce for sweet and sour meatballs, grilled chicken, or even pork chops.

More Asian-Inspired Recipes You’ll Love

One Pot Meals

One Pot Chicken Chow Mein Recipe + VIDEO

Dinner

Slow Cooker Mongolian Beef

Dinner

Vegetable Lo Mein – 6 ingredients!

Dinner

Slow Cooker Sweet and Sour Chicken (Crockpot)

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Homemade Sweet and Sour Sauce

This Sweet and Sour Sauce is a homemade version of a Chinese takeout staple! It's sweet, it's sour, it's versatile, and it's delicious. Just 6 ingredients and 15 minutes needed!

Course Sauces and Condiments

Cuisine American, Chinese

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 12 servings

Calories 57cal

Author Ashley Fehr

Ingredients

• 1 cup pineapple juice (unsweetened or reduce sugar slightly)
• ½ cup brown sugar (packed)
• ¼ cup ketchup
• ¼ cup white vinegar
• 2 tablespoons corn starch
• 3-4 drops red food coloring (optional)

US Customary – Metric

Instructions

• Whisk together all ingredients in a small saucepan (off the heat).
• Bring to a simmer over medium-high heat and reduce heat to medium.
• Simmer until thickened, about 3-4 minutes. Stir in red food coloring if desired (it just gives it a nice bright color!)
• Serve or refrigerate for up to 2 weeks.

Video

Notes

*This recipe yields roughly 1 ½ cups — one serving is roughly 2 tablespoons

Tips:

• Use canned pineapple juice. Fresh pineapple juice is more acidic which can alter the consistency of the sauce.
• If you don’t have pineapple juice, you can skip it and add a ½ cup of water or vegetable broth instead. Be sure to adjust the sweetness and tang as needed!
• If your sauce isn’t thick enough, you can simmer it longer OR make a cornstarch slurry with 2 tablespoons of water and 1 tablespoon of cornstarch. Whisk that until smooth then add small amounts at a time to the sauce until it’s thickened to your liking.
• Freshen it up. After a few days in the fridge, the tangy flavor of the vinegar can start to mellow out. To fix this, simply add another splash of vinegar to freshen it up before serving, then taste and re-adjust as necessary.

 

Storage:

This sauce can be stored in an airtight container in the fridge for up to 2 weeks.

Nutrition

Calories: 57cal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 49mg | Potassium: 54mg | Fiber: 1g | Sugar: 12g | Vitamin A: 27IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg

The post Sweet and Sour Sauce appeared first on The Recipe Rebel.

This homemade Garlic Butter is a 10-minute, 4-ingredient recipe that can be used in so many different ways! It’s the best way to infuse flavor into meat, pasta, veggies, bread, you name it!

Have you ever seared meat, made pasta, roasted veggies, or made a sandwich and just felt like it was missing something? Yeah, it probably needed garlic butter.

Trust me. This garlic butter will very quickly become a refrigerator staple. It is the best way to make any meal taste like it was made by a professional chef. It’s a simple 10-minute recipe that can take meat, pasta, veggies, one of Mom’s Homemade Buns or these Homemade Breadsticks from good to amazing.

P.S. Want to take your Slow Cooker Chicken Breast to the next level? Swap the butter for a couple scoops of this deliciousness.

Garlic butter ingredients:

This recipe is made up of ingredients you probably already have on hand!

• Butter: I recommend using salted butter. If all you have is unsalted butter, you can add salt to taste yourself!
• Garlic: I like to use fresh garlic, very finely chopped or pureed, for a more intense flavor, but if you prefer a more subtle garlic flavor, feel free to use garlic powder instead. You can also use this Roasted Garlic!
• Parsley: use finely chopped fresh parsley so it incorporates well into the garlic butter. If all you have is dried parsley, that will work as well.
• Parmesan Cheese: this is optional but adds a delicious cheesy saltiness.

How to make garlic butter

This easy recipe takes just 10 minutes to whip up!

1. Combine all ingredients: In a medium bowl, add butter, garlic, parsley, and parmesan.
2. Beat until smooth: Beat with an electric mixer on medium speed until creamy.

Tips and tricks

• Bring the butter to room temperature. The softer butter incorporates more easily with the other ingredients so you don’t end up with any chunks.
• Use fresh ingredients. I think that fresh garlic and parsley bring the best flavor, so if you have those on hand use them! If all you have are garlic powder and dried parsley, those will work as well.
• Dice and chop small. Be sure you dice or mince your garlic and chop your parsley pretty small in size. Garlic butter is delicious with a little bit of texture but you don’t want chunks.
• If you want completely smooth garlic butter with no texture from the garlic, feel free to throw everything into the food processor instead.

How healthy is garlic butter?

Garlic butter is really no less healthy than regular butter! The only additional ingredients are garlic, parsley, and optional cheese.

You could even argue that it is healthier because of the garlic, which is said to lower blood pressure, lower cholesterol, boost immune function, and contain numerous nutrients, vitamins, and antioxidants.

However, some things are worth enjoying just because they’re delicious

How to use garlic butter

Pretty much anything you can make using regular butter, you can make with garlic butter. Here are some ideas:

• On meat. Use it to cook steak, chicken, pork tenderloin, or salmon.
• Over pasta. Melt it into plain noodles or mix it into pesto pasta, Italian chicken pasta, or even spaghetti with meat sauce to kick the flavor up a notch.
• With veggies. Melt and drizzle it over roasted potatoes and carrots, steamed or roasted broccoli, Brussels sprouts, sautéed mixed veggies, you name it.
• On baked potatoes. Slice it and serve a slab of it on instant pot baked potatoes or air fryer baked potatoes.
• Over rice. Stir it into any cooked rice (brown rice, white rice, wild rice, etc.) to add a little bit of flavor.
• On sandwiches. Spread it on a grilled cheese sandwich or an Italian chicken sandwich.
• Over popcorn. Yep. Seriously. Melt it and drizzle it over popcorn for a buttery, savory snack.
• On bread. Slather it on crusty toasted bread for a makeshift garlic bread, serve it next to warm homemade dinner rolls, or use it in my homemade breadsticks recipe!

How to store

This homemade garlic butter will last in an airtight container in the fridge for 1 week or in the freezer for up to 6 months. When you’re ready to use, thaw it in the fridge if frozen, serve it from the fridge, or bring it to room temperature so it’s spreadable.

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Garlic Butter

This homemade Garlic Butter is a 10-minute, 4-ingredient recipe that can be used in so many different ways! It's the best way to infuse flavor into meat, pasta, veggies, bread, you name it!

Course Appetizer, Bread and Baked Goods

Cuisine American, Italian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 tablespoons

Calories 106cal

Author Ashley Fehr

Ingredients

• ½ cup salted butter, room temperature (you can use unsalted and add salt)
• 3 cloves garlic, very finely chopped or pureed (about 1 ½ teaspoons fresh or ½ teaspoon garlic powder)
• 1 tablespoon fresh parsley (finely chopped)
• 1 tablespoon shredded Parmesan cheese (optional)

Instructions

• In a medium bowl, add butter, garlic, parsley and cheese.
• Beat with an electric mixer on medium speed until combined and creamy. Taste and adjust to your preferences as desired.
• OPTIONAL: you can add the butter and garlic cloves to a food processor, and process until smooth for no garlic chunks. Then stir in parsley and Parmesan.

Video

Notes

Notes:

• Bring the butter to room temperature. The softer butter incorporates more easily with the other ingredients so you don’t end up with any chunks.
• Use fresh ingredients. I think that fresh garlic and parsley bring the best flavor, so if you have those on hand use them! If all you have are garlic powder and dried parsley, those will work as well.
• Dice and chop small. Be sure you dice or mince your garlic and chop your parsley pretty small in size. Garlic butter is delicious with a little bit of texture but you don’t want chunks.
• If you want completely smooth garlic butter with no texture from the garlic, feel free to throw everything into the food processor instead.

 

Storage:

This homemade garlic butter will last in an airtight container in the fridge for 1 week or in the freezer for up to 6 months. When you’re ready to use, thaw it in the fridge if frozen, serve it from the fridge, or bring it to room temperature so it’s spreadable.

Nutrition

Calories: 106cal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 111mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 402IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

The post Garlic Butter appeared first on The Recipe Rebel.

Strawberry season is slowly wrapping up here and it’s always sad!

This easy Strawberry Sauce is one way I’m making the most of my summer berries before they’re gone for good.

One of the best things about this Strawberry Sauce is how versatile it is — you can mix and match your strawberries with almost any fruit! I’ve given you a list of ideas below, but feel free to put your own spin on it!

Another great thing is how easy it is to store.

We often have pancakes or waffles for breakfast on the weekend, and I’m usually make some sort of berry sauce to put on them. It’s also delicious on this Easy Homemade Ice Cream!

With this Strawberry Sauce, I can easily make a double batch and save some for another day!

How to make Strawberry Sauce:

1. Wash your strawberries well in a large bowl of cool, clean water.

Can I use frozen strawberries?

You can absolutely use frozen strawberries in this recipe, and I do all through the winter when fresh just aren’t up to par.

You can thaw the frozen strawberries before adding to the pan, or leave them frozen.

Just be sure to keep the heat on low until they thaw, and add a corn starch slurry to thicken if the frozen berries release too much liquid.

Variations on this Strawberry Sauce recipe:

Feel free to have fun with the recipe and make it your own!

• Use half rhubarb and half strawberries for strawberry rhubarb sauce
• Use any berries you have on hand or in the freezer to come up with your own combination
• Add in some fresh strawberry slices or pieces just before serving for extra chunky strawberry sauce
• Add the zest of a lemon or lime before serving for extra zing
• Try another sweetener — honey or stevia would work, but will change the flavor of the sauce.
• Reduce the sugar — if you prefer your sauce less sweet, start with ¼ cup sugar and add additional sugar at the end after tasting if need be.

How to store Strawberry Sauce:

In the off chance that you have some leftover strawberry sauce after you serve it, here are a couple ways to make it last.

Store it in the refrigerator:

You can store in an airtight container (let cool to room temperature first) and then store in the refrigerator for up to 1 week.

We often make a big batch and keep it in the fridge to use on these Yogurt Parfaits!

Serve chilled or warm on the stove or in the microwave.

How to freeze Strawberry Sauce:

Strawberry sauce can also easily be frozen!

Let cool to room temperature, then place in an airtight freezer safe container or a freezer bag.

Freeze up to 3 months before serving.

To thaw, place container or bag in a sink of shallow, lukewarm water for 30-40 minutes until mostly thawed.

To warm, heat in the microwave (in a microwave-safe bowl) or on the stove top.

What to serve with strawberry sauce:

There are so many ways to enjoy this strawberry sauce, these are just a few to get you started!

• Whole Wheat Pancakes — a wholesome start to your day
• French Toast Casserole — prep the night before!
• Instant Pot Oatmeal or Slow Cooker Oatmeal — add a fruity twist.
• Easy Cheesecake recipe — a blank canvas for those summer berries!

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Strawberry Sauce recipe

This easy Strawberry Sauce is made with fresh or frozen strawberries and perfect on waffles, pancakes, or ice cream!

Course Sauces and Condiments

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 14 servings

Calories 51cal

Author Ashley Fehr

Ingredients

• 2 lb fresh strawberries washed and chopped
• 1/2 cup granulated sugar (100g)
• 1 tablespoon corn starch
• 1 tablespoon water
• 1 teaspoon vanilla

US Customary – Metric

Instructions

• Place strawberries in a large pan with granulated sugar and cook on medium heat, stirring often, until berries are softened and there is a lot of juice in the pan — this took about 20-25 minutes for me.
• Stir together corn starch and water and add to the strawberries while it is still on the heat. Stir until thickened and remove from the heat.
• Stir in vanilla and let cool slightly before serving warm, or let cool to room temperature and refrigerate to serve later.

Nutrition

Calories: 51cal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 99mg | Fiber: 1g | Sugar: 10g | Vitamin A: 8IU | Vitamin C: 38mg | Calcium: 10mg | Iron: 1mg

The post Strawberry Sauce Recipe appeared first on The Recipe Rebel.

This Homemade BBQ Sauce is thick, sweet, smoky and a little spicy! It’s big on flavor and pairs well with chicken, pork, beef or anything on your grill! Full step by step recipe video down in the recipe card.

A good recipe for Homemade BBQ Sauce is, in my opinion, the ultimate summer accessory.

I know I’m being biased here, but I think this recipe makes the best barbecue sauce around — it’s sweet and tangy and rich and has the perfect amount of kick! 

Like any worthwhile condiment, this sauce can take an already impressive meal and make it even better. It can also elevate everyday ingredients, turning them into something truly special.

I mean, is there any other condiment that says summer as much as a delicious homemade BBQ sauce?

I can’t think of one, either.

I love this barbecue sauce because it requires about 5 minutes active prep time

The recipe calls for a handful of pantry staples like brown sugar, apple cider vinegar, and tomato sauce, but I’ve also given you suggestions for making a sugar-free barbecue sauce as well as a few small tweaks to make the sauce just the way you like it.

If you have leftover BBQ sauce I’ve given you lots of tasty ideas for using it up, or you can store it in a jar in the fridge for up to a week. 

When the weather is warm, this homemade bbq sauce doesn’t last long around here!

If you aren’t in the mood to grill outdoors, you can use it in two of my favorite “indoor barbecue” recipes: Instant Pot BBQ Chicken and Easy Slow Cooker BBQ Ribs.

BBQ Sauce ingredients:

• Brown sugar: depending on what you have available, you can use light or dark brown sugar in this recipe (dark brown sugar will add a more pronounced molasses flavor to the finished barbecue sauce). 
• Tomato sauce: crushed tomatoes or tomato sauce add a mild, fruity sweetness and texture to this barbecue recipe. If you’re using a commercially prepared tomato sauce look for a brand without added sugar.
• Apple cider vinegar: the addition of apple cider vinegar helps cut the sweetness of the barbecue sauce without overpowering the other ingredients. 
• Worcestershire sauce: this flavor-packed fermented condiment adds depth and plenty of umami/savory flavor to BBQ sauce. 
• Liquid smoke: this ingredient is optional, but I find it really brings the finished sauce together and creates a smoky flavor on or off the grill. 
• Spices: paprika, salt, and pepper season the barbecue sauce while bringing all the flavors together.

How to make sugar-free and naturally sweetened Barbecue Sauce:

You can use any of the following sweeteners in place of the brown sugar, keeping in mind that these substitutions will alter the taste of the final barbecue sauce. 

• ⅔ cup of agave nectar 
• 1 cup of honey
• ⅔ cup of maple syrup
• 1 cup of coconut sugar
• 1 teaspoon of powdered or liquid Stevia extract

Variations on this BBQ Sauce recipe:

• You can make a vegan version of this barbecue sauce by using a vegan brand of Worcestershire sauce.
• Make a spicy sauce by stirring in a pinch of cayenne pepper or chili flakes.
• Use orange juice in place of apple cider vinegar for a fruity twist — add 1 teaspoon of grated orange zest for even more citrus flavor. 
• Make a gluten-free barbecue sauce by choosing a gluten-free brand of liquid smoke.

Ways to use this barbecue sauce:

• With grilled chicken, pork, or beef
• Use in place of tomato sauce on homemade pizza 
• Drizzle on nachos topped with pulled pork, cheddar cheese, and sweet peppers
• As a sauce and glaze for barbecued ribs
• As a dipping sauce for chicken fingers and pizza
• As a condiment for hot dogs and hamburgers

You can also use my Easy Homemade Dr. Pepper BBQ Sauce and Easy Homemade Cherry BBQ Sauce for any of these suggestions!

Having a barbecue? Try these easy sides:

• Easy Instant Pot Potato Salad
• Homemade Creamed Corn
• Instant Pot Baked Beans
• Best Homemade Coleslaw

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Homemade BBQ Sauce

This Homemade BBQ Sauce is thick, sweet, smoky and a little spicy! It's big on flavor and pairs well with chicken, pork, beef or anything on your grill!

Course Sauces and Condiments

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 16 servings

Calories 60cal

Author Ashley Fehr

Ingredients

• 1 cup brown sugar packed
• 1 1/2 cups plain tomato sauce or crushed tomatoes (1 398ml can)
• 1/4 cup apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 teaspoon liquid smoke (optional, but recommended)
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

US Customary – Metric

Instructions

• Add all ingredients to a medium saucepan.
• Bring to a simmer over medium high heat, then reduce to medium heat and simmer until thickened, about 20-30 minutes or more (you'll be able to see on the side of the pot that the sauce has reduced as the starting line will be higher)
• Cool to room temperature or serve hot with grilled chicken, pork or beef.
• Store in a glass jar in the refrigerator up to 1 week.

Video

Notes

*1 serving size is 2 tablespoons

Nutrition

Serving: 2tablespoons | Calories: 60cal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 219mg | Potassium: 114mg | Fiber: 1g | Sugar: 15g | Vitamin A: 130IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg

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