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 901 recipes in total:


Page 1 of 10

Pages: 1 2  3  4  5  6  7  8  >>  Last 

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 Truffle Coulis
     Origin: Monaco
Annatto Oil
     Origin: South America
Barbecue Fish Marinade
     Origin: American
Blackberry and Elderberry Jam
     Origin: British
Apfelkraut
(Home-made Apple Syrup)
     Origin: German
Barbecue Sauce
     Origin: American
Blackberry Jam
     Origin: British
Apple and Celery Stuffing
     Origin: British
Barbie Sauce
     Origin: Australia
Blackberry Jelly
     Origin: British
Apple and Mayonnaise Sauce
     Origin: British
Basic Sugar Syrup
     Origin: British
Blackberry Vinegar
     Origin: British
Apple and Mint Jelly
     Origin: British
Basic White Sauce
     Origin: British
Blackcurrant and Blackberry Leaf Jelly
     Origin: British
Apple and Parsley Jelly
     Origin: British
Basil Jelly
     Origin: British
Blackcurrant Jam
     Origin: British
Apple and Quince Sauce
     Origin: British
Basil Pesto
     Origin: British
Blackcurrant Jelly
     Origin: British
Apple Butter
     Origin: American
Bayou Smoky Creole Mustard Sauce
     Origin: Louisiana
Blackcurrant Leaf Jelly
     Origin: British
Apple Cheese
     Origin: British
Bazngan Mkhalel
(Pickled Aubergines)
     Origin: Egypt
Blackcurrant Syrup II
     Origin: British
Apple Chutney
     Origin: British
Beans and Groundnut Relish
     Origin: Zanzibar
Blackcurrant Vinegar
     Origin: British
Apple Jelly
     Origin: British
Beech Mast Oil
     Origin: British
Blender Hollandaise
     Origin: France
Apple Sauce
     Origin: American
Beer Barbecue Sauce
     Origin: American
Blue Cheese Dip
     Origin: American
Apple Sauce II
     Origin: British
Beetroot and Apple Chutney
     Origin: British
Blue Cheese Dressing
     Origin: British
Apple, Tamarillo and Prune Chutney
     Origin: British
Beetroot Relish
     Origin: British
Blueberry Catsup
     Origin: American
Apple, Tomato and Prune Chutney
     Origin: British
Beetroot, Orange and Pumpkin Sambal
     Origin: Lesotho
Blueberry Sauce
     Origin: American
Apricot and Pineapple Conserve with Cherries
     Origin: American
Bengali Pineapple Chutney
     Origin: India
Bolognese Pizza Sauce
     Origin: Italian
Apricot Chutney
     Origin: British
Benin Red Sauce
     Origin: Benin
Apricot Curd
     Origin: British
Beninese Peanut Sauce
     Origin: Benin

Page 1 of 10

Pages: 1 2  3  4  5  6  7  8  >>  Last 

Looking for other recipes? Why not try the Celtnet Recipe Search:
Powered by celtnet.org.uk

all words any word exact match




Not found what you're looking for? Search the web:

Pizzas Made Easy

By gwydion | Published 2008-09-24 13:21:46 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pizzas have become a staple of modern cooking and a staple of fast food. The known history of pizzas stretch back over 2000 years, from topped flatbreads depicted in Pompeii to the first 'true' Neapolitan pizzas of the 1890s to the sweet pizzas of the 1980s. Here the recipes for a classic savoury pizza crust and a modern sweet pizza crust are presented. Once you can create a pizza crust to perfection then the remainder of the pizza is easy!

Great British Springtime Recipes

By gwydion | Published 2008-05-28 17:21:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.

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 Recipes of Wales — Modern and Traditional Foods

By gwydion | Published 2008-05-01 19:56:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...

Baking Cakes Made Easy

By gwydion | Published 2008-06-22 13:47:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Here is a simple step-by-step guide to letting you get the most from your cake baking. This article takes you through some of the history, science and practicalities of cake making so you will know not only what to do, but why your should do it. Armed with this information you can turn out perfect light and creamy cakes time after time...

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.

Review of 'Roman Cookery' by Mark Grant

By gwydion | Published 2008-04-15 18:44:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.

West African Offal Pepper Soup

By gwydion | Published 2008-02-09 17:55:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.

Cooking with Beans - Simple Bean Recipes

By gwydion | Published 2008-10-20 14:41:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

Beans are a classic storage food and have been a staple of the human diet for millennia. In recent decades, however, we have forgotten just how useful and versatile beans are. Here is a brief description of the importance of beans, with two classic bean recipes for you to try.

Fruit Recipes - The Importance of Fruit

By gwydion | Published 2008-11-18 14:14:42 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.


Advice Articles



Build a REAL business you can be proud of

Want to know more?


1. Take the tour
2. See the results
3. See the Proof
4. Take the Video Tour

Want to learn more? Talk to a real (and successful) SBI owner