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 1936 recipes in total:


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A Cheap Gravy for Hashes, etc
     Origin: British
Amrood Ki Chatni
(Guava Chutney)
     Origin: India
Apple Sauce for Geese, Pork etc
     Origin: British
A Delicious German Pudding-sauce
     Origin: British
An Excellent Pickle
     Origin: British
Apple Sauce II
     Origin: British
A German Custard Pudding Sauce
     Origin: British
An Excellent Sauce for Fish
     Origin: British
Apple, Tamarillo and Prune Chutney
     Origin: British
A Good Beef Gravy for Poultry, Game etc
     Origin: British
Anchovy Butter
     Origin: British
Apple, Tomatillo and Prune Chutney
     Origin: British
A Good Sauce for Boiled Puddings
     Origin: British
Anchovy Butter or Paste
     Origin: British
Apple, Tomato and Prune Chutney
     Origin: British
A Good Sauce for Steaks
     Origin: British
Anchovy Paste
     Origin: British
Apricot and Fig Blatjang
     Origin: South Africa
A Quickly-made Gravy
     Origin: British
Anchovy Sauce
     Origin: British
Apricot and Pineapple Conserve with Cherries
     Origin: American
A Substitute for Caper Sauce
     Origin: British
Andalusian Sauce
     Origin: British
Apricot Blatjang
     Origin: South Africa
A Very Rich and Good Mushroom Sauce
     Origin: British
Angelica Butter
     Origin: British
Apricot Cheese
     Origin: British
Aïoli
(Garlic Mayonnaise)
     Origin: France
Aniseed Myrtle Sauce
     Origin: British
Apricot Chutney
     Origin: British
A1 Sauce
     Origin: American
Aniseed Myrtle Velouté Sauce
     Origin: Australia
Apricot Compote
     Origin: British
Aam Aur Podina ki Chatni
(Mango and Mint Chutney)
     Origin: India
Aniseed Toadstool Sauce
     Origin: British
Apricot Curd
     Origin: British
Aam Ka Meetha Achaar
(Sweet Mango Chutney)
     Origin: India
Aniseed Toadstool Velouté Sauce
     Origin: British
Apricot Jam
     Origin: British
Aam ki Hari Chatni
(Green Mango and Apple Chutney)
     Origin: India
Annatto Oil
     Origin: South America
Apricot Jam
     Origin: British
Achar
     Origin: Guyana
Another Walnut Catsup
     Origin: British
Apricot Jelly
     Origin: British
Achiote Paste
     Origin: Mexico
Another way to make catchup
     Origin: British
Apricot Marmalade
     Origin: British
Admiral Sauce
     Origin: British
Apfelkraut
(Home-made Apple Syrup)
     Origin: Germany
Apricot Nectar
     Origin: Australia
Adobo Sauce
     Origin: Mexico
Apfelkren
(Apple and Horseradish Sauce)
     Origin: Austria
Apricot Paste
     Origin: British
African Hot Sauce
     Origin: sub-Saharan Africa
Apple and Celery Stuffing
     Origin: British
Apricot Preserve
     Origin: British
African-style Barbecue Sauce
     Origin: African Fusion
Apple and Lavender Jelly
     Origin: British
Apricot Sauce
     Origin: British
Afritadang Manok
(Filipino Chicken Stew)
     Origin: Philippines
Apple and Mayonnaise Sauce
     Origin: British
Apricot Stuffing
     Origin: British
Alaskan Spruce Tip Syrup
     Origin: British
Apple and Mint Jelly
     Origin: British
Apricots in Brandy
     Origin: British
Alfredo Sauce
     Origin: Italy
Apple and Parsley Jelly
     Origin: British
Arrabiata Pasta Sauce
     Origin: Italy
Algerian Dried Apricots in Syrup
     Origin: Algeria
Apple and Quince Sauce
     Origin: British
Arrayan Leaf Vinegar
     Origin: British
Algerian Roast Pepper Sauce
     Origin: Algeria
Apple Butter
     Origin: American
Arrowroot Cream
     Origin: British
Alkovendressing
     Origin: Germany
Apple Butter
     Origin: British
Arrowroot Sauce
     Origin: British
Allemande Sauce
     Origin: British
Apple Cheese
     Origin: British
Ash Key Sauce
     Origin: British
Almond Cream Sauce
     Origin: British
Apple Chutney
     Origin: British
Asian Coleslaw Dressing
     Origin: Fusion
Almond Curd
     Origin: British
Apple Jelly
     Origin: British
Asparagus Sauce
     Origin: British
Almond Sauce
     Origin: British
Apple Jelly
     Origin: British
Aspic
     Origin: British
Aloobukhara Chutney
(Prune Chutney)
     Origin: Pakistan
Apple Marmalade
     Origin: British
Aspic Jelly
     Origin: British
Alpine Dock and Common Hogweed Seed Chutney
     Origin: British
Apple Preserve
     Origin: British
Ata Dindin
     Origin: Ghana
Amb Halad Ka Achar
(Zedoary Pickle)
     Origin: India
Apple Sauce
     Origin: American
Ambrosial Pepper Sauce
     Origin: Jamaica
Apple Sauce
     Origin: British

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Recipe Information: 35

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Recipe Information: 56

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Recipe Information: 114

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Recipe Information: 35

A smoothie is typically a blend of fruit, fruit juices and ice blended until smooth, often with the addition of a banana to give a thicker consistency. Modern smoothies, however, contain frozen yoghurt as a base constituent. Here you will find out about the history of smoothies as well as seeing two classic smoothie recipes.

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By Rick Quatraro | Published 2011-11-20 06:59:26 | 2011 Recipes and Cookery Articles |

Recipe Information: 115

How to make a Christmas Bulb Cupcake, cinnamon marshmallow frosting and answers to important cupcake questions like how to freeze frosted cupcakes, how long do cupcakes last and the best way to transport cupcakes. Professional cake and cupcake decorator Leigh Wyryha stops by to share her secrets in this exclusive interview.

The Need For Emergency Freeze Dried Food

By Lee Smith | Published 2011-12-16 21:33:16 | 2011 Recipes and Cookery Articles |

Recipe Information: 56

A good type of emergency food supply is freeze dried food, which can last up to 25 years, making it not only a great emergency supply to have, but it is also a good investment in a world where resources are running low.n

Don't Ignore Breakfast

By gwydion | Published 2008-09-26 18:06:13 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Breakfast truly is the most important meal of the day and most of us ignore it. It's when the body re-fuels itself for the day and skipping breakfast actually puts the body in 'starvation mode' and actually reduces brain function and makes weight loss more difficult. Breakfast needn't be complicated, but it should involve a balance of grains and fruit. Here are some ides for simple and nutritious breakfast recipes anyone can make.

Organic Coffee vs. Regular Coffee- What Is The Difference?

By Ray Forrest | Published 2011-11-25 20:35:44 | 2011 Recipes and Cookery Articles |

Recipe Information: 56

There has been much discussion amongst coffee lovers regarding the pros and cons of organic and inorganic coffee. There is actually one main aspect that sets the two apart. Organic coffee is made naturally, which limits environmental pollution. Those who make organic coffee stick to strict guidelines in order to bring you the highest quality cup of coffee.

Eggnog Frosting: Best Cupcake Frosting for Christmas Cupcakes

By Rick Quatraro | Published 2011-12-21 20:17:30 | 2011 Recipes and Cookery Articles |

Recipe Information: 5

Baking cupcakes and cakes for Christmas is a big part of the holiday tradition. Knowing which cake or cupcake recipe goes best with which frosting can enhance the flavor of your treats. Get a mint cream cheese cupcake frosting recipe, cupcake frosting techniques tips as well as tips on how to store frosting and how long to keep frosting.

Pork and Aubergine in Hot Sauce

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

Recipe Information: 35

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.


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