I don’t know about you, but I can eat just about anything with a good sauce covering it. Of course, I enjoy foods without the sauce, too. But, sauce is important. For example, I can make any type of dish and as long as I have my trusty honey mustard on standby, my youngest child will eat it. Things that actually make my other children cringe when he covers it with the sauce. But, hey, whatever gets him to eat it, I say!
There are two sauces I make more frequently than others. I would like to share them, today. Have you ever looked at the ingredients of anything on a bottle? Pretty scary stuff. It’s for that reason that I like to make my own. Is it cheaper? Maybe, but not by much. Once you buy all the ingredients that go into them, it might’ve been cheaper to buy the mystery bottle of whatever. And, since when does it save time by making something that you can just pour out of a store bought bottle? But, now I’ve spoiled my children. They won’t eat brand name honey mustard or sweet and sour anymore. I kind of did myself in with making my own. So, without further explanation…
Sweet and Sour Sauce (the type you put on your chicken before baking in the oven)
Mix the following in a medium-sized sauce pan:
- 1 1/4 c pineapple juice
- 1 c brown sugar
- 2 Tbsp cornstarch
- 3/4 apple cider vinegar
- 1 Tbsp soy sauce
- 1/4 tsp ginger
- 1 chicken bouillon cube
Bring to a boil over medium heat, stirring constantly. Let boil 2 minutes before ready to pour over chicken waiting for the oven. It will have turned to a deep red and thickened when ready.
Honey Mustard Sauce (the type you dip everything into…like chicken, fries, and roast beef for my wild child:))
- 1/2 c mayonnaise
- 1/4 c mustard
- 1/4 c honey
- scant Tbsp rice wine vinegar (I never use quite a full tablespoon)
- dash of salt
Whisk all ingredients together in a small bowl and refrigerate leftovers. My daughter has started to make our stash in the house so that we never run out!