Welcome to the Celtnet Sauces, Jams and Preserves Recipes Home Page

Welcome to Celtnet's Sauces, Jams and Preserves Recipes Page — Sauces have been around since some of the earliest known Greek and Roman cooker. However, it's not until the beginning of classic French cuisine during the early sixteenth century that many of the 'classic' sauces came into existence. There is also a long tradition of sauces from the Inidan subcontinent and from south-east Asia that are also represented here.

Here you will find a large range of recipes which do not fit into the 'ancient' theme of the remainder of the recipes on this site. In essence these recipes represent a sampling of the several thousand recipes that I've gathered, adapted and personally cooked over the years. Many of these recipes originate with University friends who helped engender my interest in world cuisine. Others come from exchanging recipes on the internet or going through recipe books to search for things that work (and things that don't) and are the results of my own experiments and modifications on these recipes. Yet others are things that I've tried and which turned out so well that I decided to write them up.

I have a passion for food and cookery that is (hopefully) bolstered by a formal scientific training that lets me know what's happening when food cooks. This is one reason why Roman cookery with it's balancing of salt, sweet, sour, bitter and umami flavours is so fascinating (the same balancing is also present in Thai cuisine) and I want to bring this approach to the balancing of flavours to traditional Western and to fusion foods. Spice blends are fascinating as they show both how foods and flavourings have developed locally across the world and how the spice trade (especially the introduction of Black Pepper and Chillis) have affected the major cuisines of the world.

As well as the list of recipes presented below you can also fetch Modern and Traditional Bread, Cake and Pasty recipes by meal type via these links:

Starters Fish Courses Meat Courses
Vegetarian Accompaniments to Main Courses Desserts
Breads, Cakes and Pastries Sauces and Jams Snacks
Drinks Spice Blends


Alphabetical list of Starters recipes follow (limited to 100 recipes per page). There are 911 recipes in total:


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A1 Sauce
     Origin: American
Apricot Jam
     Origin: British
Berbere Sauce
     Origin: Djibouti
Aam ki Hari Chatni
(Green Mango and Apple Chutney)
     Origin: India
Apricot Nectar
     Origin: Australia
Berry Compote
     Origin: New Zealand
Achar
     Origin: Guyana
Apricot Preserve
     Origin: British
Bessamel
(Greek Béchamel Sauce)
     Origin: Greece
Adobo Sauce
     Origin: Mexico
Apricot Stuffing
     Origin: British
Beurre Blanc
     Origin: France
African Hot Sauce
     Origin: sub-Saharan Africa
Arrabiata Pasta Sauce
     Origin: Italian
Beurre Persillade
(Parsley Butter)
     Origin: France
Afritadang Manok
(Watermelon Barbecue Sauce)
     Origin: Philippines
Atchar
     Origin: Southern Africa
Bigarade Sauce
     Origin: British
Alfredo Sauce
     Origin: Italian
Avgolemno
(Egg and Lemon Sauce)
     Origin: Greece
Binding Consistency White Sauce
     Origin: British
Algerian Dried Apricots in Syrup
     Origin: Algeria
Béarnaise Sauce
     Origin: France
Bitter Brandy Sauce
     Origin: British
Algerian Roast Pepper Sauce
     Origin: Algeria
Béarnaise Sauce
     Origin: France
Bitter Tomato Chutney
     Origin: African Fusion
Alkovendressing
     Origin: German
Béchamel Sauce
     Origin: France
Black Bean Sauce
     Origin: Chinese
Almond Curd
     Origin: British
Bacon Sauce
     Origin: British
Black Butter Sauce
     Origin: British
Almond Sauce
(Apple Sauce)
     Origin: British
Bagna Caôda
(Anchovy Dipping Sauce)
     Origin: Piedmont
Black Butter Sauce for Fish
     Origin: British
Aloobukhara Chutney
(Prune Chutney)
     Origin: Pakistan
Baklazhan Pkhali
(Aubergine Pkhali)
     Origin: Georgia
Black Butter Sauce for Meat
     Origin: British
Amb Halad Ka Achar
(Zedoary Pickle)
     Origin: India
Balsamic Reduction
     Origin: Fusion
Black Cherry Jam
     Origin: British
An Excellent Sauce for Fish
     Origin: British
Baltic German Beet Relish
     Origin: German
Black Eyed Pea and Benne Seed Dip
     Origin: West Africa
Anchovy Sauce
     Origin: British
Bamia Okra Relish
     Origin: Zanzibar
Black Pudding Stuffing for Duck
     Origin: British
Annatto Oil
     Origin: South America
Barbecue Fish Marinade
     Origin: American
Black Truffle Coulis
     Origin: Monaco
Apfelkraut
(Home-made Apple Syrup)
     Origin: German
Barbecue Sauce
     Origin: American
Blackberry and Elderberry Jam
     Origin: British
Apple and Celery Stuffing
     Origin: British
Barbie Sauce
     Origin: Australia
Blackberry Jam
     Origin: British
Apple and Mayonnaise Sauce
     Origin: British
Basic Sugar Syrup
     Origin: British
Blackberry Jelly
     Origin: British
Apple and Mint Jelly
     Origin: British
Basic White Sauce
     Origin: British
Blackberry Vinegar
     Origin: British
Apple and Parsley Jelly
     Origin: British
Basil Jelly
     Origin: British
Blackcurrant and Blackberry Leaf Jelly
     Origin: British
Apple and Quince Sauce
     Origin: British
Basil Pesto
     Origin: British
Blackcurrant Jam
     Origin: British
Apple Butter
     Origin: American
Bayou Smoky Creole Mustard Sauce
     Origin: Louisiana
Blackcurrant Jelly
     Origin: British
Apple Cheese
     Origin: British
Bazngan Mkhalel
(Pickled Aubergines)
     Origin: Egypt
Blackcurrant Leaf Jelly
     Origin: British
Apple Chutney
     Origin: British
Beans and Groundnut Relish
     Origin: Zanzibar
Blackcurrant Syrup II
     Origin: British
Apple Jelly
     Origin: British
Beech Mast Oil
     Origin: British
Blackcurrant Vinegar
     Origin: British
Apple Sauce
     Origin: American
Beer Barbecue Sauce
     Origin: American
Blender Hollandaise
     Origin: France
Apple Sauce II
     Origin: British
Beetroot and Apple Chutney
     Origin: British
Blue Cheese Dip
     Origin: American
Apple, Tamarillo and Prune Chutney
     Origin: British
Beetroot Relish
     Origin: British
Blue Cheese Dressing
     Origin: British
Apple, Tomato and Prune Chutney
     Origin: British
Beetroot, Orange and Pumpkin Sambal
     Origin: Lesotho
Blueberry Catsup
     Origin: American
Apricot and Pineapple Conserve with Cherries
     Origin: American
Bengali Pineapple Chutney
     Origin: India
Blueberry Sauce
     Origin: American
Apricot Chutney
     Origin: British
Benin Red Sauce
     Origin: Benin
Apricot Curd
     Origin: British
Beninese Peanut Sauce
     Origin: Benin

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Wild Foods — Free Ways to Add Variety to Your Plate

By gwydion | Published 2008-06-16 21:02:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.

Senegalese Recipes

By gwydion | Published 2008-08-11 11:56:29 | 2008 Recipes and Cookery Articles |

Recipe Information:

Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.

Pork and Aubergine in Hot Sauce

By gwydion | Published 2008-02-17 19:47:19 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.

What is an Ice Cream (compared with a glace) and How do you Make one?

By gwydion | Published 2008-06-16 18:52:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

An ice cream is a cold dessert made, at the most basic level, with cream and flavourings and which is whipped to incorporate air into the mix both before and during the freezing process. However, Italian ice creams (gelati) have more flavour and are whipped less so they contain less air and are creamier. French ice creams (glaces) are based on an egg custard and taste rich and creamy. Find out more about these frozen desserts and how to prepare them.

Using Chocolate in Cooking

By gwydion | Published 2008-10-25 13:03:03 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chocolate is a spice processed from the seeds of the cocao tree. It was first used and cultivated almost 3000 years ago and is a mainstay of modern snacks and sweet dishes. But chocolate is a much more versatile ingredient than this and can be used in a whloe range of sweet and savoury dishes. Here you will find recipes for a classic chocolate cake as well as a Mexican stew with chocolate.

Chilli Recipes

By gwydion | Published 2008-02-27 21:57:49 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chillies are a South American fruit, unknown to the rest of the world before 1492. Learn about this amazing spice and find two rather unusual chilli-based recipes for a jam and a sorbet

The Foods and Recipes of Ethiopia

By gwydion | Published 2008-10-09 22:22:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

Ethiopia is one of the most ethnically, geographically and religiously divers countries in the World. Indeed, it's one of the world's oldest countries and the second country to have become officially Christianized. Ethiopian cuisine is also unique and wholly native and here you will find a taster of that cuisine, with a classic bread and stew combination.

Classic Curry Recipes - Create the Perfect Curry

By gwydion | Published 2008-10-24 11:54:49 | 2008 Recipes and Cookery Articles |

Recipe Information:

A curry in a South Asian or Southeast Asian dish of meat or vegetables cooked in a spiced gravy. The traditions of classic curries lie in India (and the name derives from there) but these days curries have become a truly international dish. Here a classic spice blend and classic curry made from it is presented.

How to Maximize your use of Mushrooms

By gwydion | Published 2008-05-01 19:43:21 | 2008 Recipes and Cookery Articles |

Recipe Information:

Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...

Making the Most of Chicken - Chicken Recipes

By gwydion | Published 2008-10-23 14:36:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.


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