A sauce completes a raclette evening. Like whiskey cocktail sauce, barbecue sauce, mayonnaise, curry, or garlic sauce. Everyone has their preference. With these recipes, make the most delicious sauces in no time!
I love it, I confess honestly. A delicious sauce to go with a raclette. To spread on my bread, to smear or cover the vegetables and the meat. And I have my preferences. Whiskey cocktail sauce with fish. Garlic sauce and barbecue sauce on the meat. Mayonnaise and curry are not my thing, but yeah, the kids love it.
And today, I give the recipes of five sauces that you can find when I'm hosting a raclette. The nice thing is that some of these sauces, again are the basis for the other sauces. So these sauces are great with these raclette recipes.
Because...
- All sauces are perishable. I make most the day before, but preferably on the same day. And of course, keep them until used in the refrigerator.
- You add the oil dropwise at the beginning with the mayonnaise. That way, you get a nice smooth sauce. Add it too quickly, and you will get lumps.
- It's currently winter (over here) and tomatoes are just not as tasty, so grab a good can passata (sieved tomatoes). Use fresh tomatoes in summer.
- You use raw egg in the mayonnaise; it isn't suitable for the elderly, the sick, and young children.
Raclette recipe 5 homemade sauces
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📖 Recipe
RECIPE CARD
Equipment
- whisk
Ingredients
- 1 egg yolk
- 1 teaspoon mustard
- ⅛ teaspoon salt
- 1 teaspoon white wine vinegar
- 1 cup sunflower oil
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Mix the egg yolk in a bowl with the mustard, salt, and vinegar.1 egg yolk, 1 teaspoon mustard, ⅛ teaspoon salt, 1 teaspoon white wine vinegar
- Add sunflower oil dropwise to the bowl, while continuing to mix with your whisk.1 cup sunflower oil
- Make sure all the oil is incorporated (after approximately ½ cup (120 ml) of oil, you can start pouring with some more flow).
- Season with some salt and pepper to taste.
Notes
Nutrition
📖 Recipe
RECIPE CARD
Ingredients
- 2 onions
- 2 tablespoons oil, vegetable
- 400 ml sieved tomatoes, passata
- 50 grams dark brown sugar
- 80 ml white vinegar
- ¾ teaspoon salt
- 2 tablespoons curry powder
- 1 teaspoon ground ginger
- ¼ teaspoon cinnamon
- ⅛ teaspoon star anise
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper ground
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Chop the onion finely.2 onions
- Fry the onions over low heat in the oil until translucent.2 tablespoons oil
- Add the sieved tomatoes, sugar, vinegar, and spices.400 ml sieved tomatoes, 50 grams dark brown sugar, 80 ml white vinegar, ¾ teaspoon salt, 2 tablespoons curry powder, 1 teaspoon ground ginger, ¼ teaspoon cinnamon, ⅛ teaspoon star anise, ½ teaspoon ground black pepper, ½ teaspoon cayenne pepper ground
- Bring to a boil and simmer for 20 minutes on low heat.
- Strain the curry and cook further until desired thickness.
- Add more spices to taste, if you wish.
Notes
- Refrigerator - Always store the curry sauce in the refrigerator in an airtight container. This keeps it good for up to 3 days.
- Freezer - Put the sauce in a freezer box and freeze. That way, it will keep good for up to 2 months. Let the sauce thaw in the refrigerator.
Nutrition
📖 Recipe
RECIPE CARD
Ingredients
- 8 cloves garlic
- 1 teaspoon lemon juice
- 2 teaspoons sugar
- 2 cups sour cream
- ⅔ cup mayonnaise
- 2 tablespoons chives , chopped
- 2 tablespoons parsley , chopped
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Slice the garlic very fine (or squeeze the cloves) and mix with the lemon juice.8 cloves garlic, 1 teaspoon lemon juice
- Stir in the sour cream, mayonnaise, and sugar2 cups sour cream, ⅔ cup mayonnaise, 2 teaspoons sugar
- Add the garlic, chives, and parsley and mix well.2 tablespoons chives, 2 tablespoons parsley
- Taste and add sugar, salt, and pepper, at the taste.
Notes
- Always store the Garlic Mayonnaise in the refrigerator in an airtight container. This keeps it good for up to 3 days.
Nutrition
📖 Recipe
RECIPE CARD
Ingredients
- ½ cup curry sauce
- ½ cup mayonnaise
- ¼ cup cream, whisk until it gets the thickness of yogurt
- 1 tablespoon brandy , whiskey, or cognac
- 1 teaspoon Worcestershire sauce
- ⅛ teaspoon paprika , ground
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Mix the curry, mayonnaise, cream, and brandy until you get a smooth sauce.½ cup curry sauce, ½ cup mayonnaise, ¼ cup cream, 1 tablespoon brandy
- Mix in the Worcestershire sauce and paprika powder.1 teaspoon Worcestershire sauce, ⅛ teaspoon paprika
- Taste and add some more Worcestershire sauce or ground paprika if needed
Notes
Nutrition
📖 Recipe
RECIPE CARD
Ingredients
- 1 tablespoon vegetable oil
- 1 shallot, finely chopped
- 2 cloves garlic , finely chopped
- ½ cup curry sauce, you can use your own homemade recipe above
- 1 teaspoon fennel seeds
- ¼ cup dark brown sugar
- ⅓ cup dark soy sauce , salt
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Heat the oil in a saucepan on the stove.1 tablespoon vegetable oil
- Add the shallot and cook on low heat until translucent for about 3 minutes.1 shallot
- Add the garlic and stir-fry for 30 seconds.2 cloves garlic
- Pour the curry sauce and mix with fennel seeds, sugar, and soy sauce.½ cup curry sauce, 1 teaspoon fennel seeds, ¼ cup dark brown sugar, ⅓ cup dark soy sauce
- Bring to a boil and simmer for 5 minutes.
- Taste and season with salt and pepper.½ teaspoon salt, ⅛ teaspoon ground black pepper
- Let cool to room temperature.
Notes
- Refrigerator - Always store the BBQ sauce in the refrigerator in an airtight container. This keeps it good for up to 3 days.
- Freezer - Put the barbecue sauce in an airtight container and freeze. This way it will keep good for up to two months. Let it thaw in the refrigerator.
Nutrition
Karen Lawson says
No curry listed in the cocktail sauce recipe. Could you advise?
Glen says
Seems like recipes were cut and pasted, but not edited. Curry in bbq sauce 100 ml? Powdered, that’s a lot, and there doesn’t seem to be enough liquid.
No Curry listed in cocktail sauce, but you add it in the directions.
No response to this since July.
Andréa says
Hi Glen, Thank you for the time you took to give a response. The curry in the cocktail sauce was by accident deleted, but I've added it. Thank you for noticing that. I've missed Karen's reaction otherwise I would have changed that one already. By curry in the BBQ sauce, I mean curry sauce as is made in the recipe above. I don't mean the powdered version. I'm Dutch so it could be a translation issue and I would love to hear if I should pronounce it differently to make it more clear. I wish you a great weekend and I hope all issues are addressed. Kind regards, Andréa
Andréa says
Hi Karen, Thank you for your reaction and sorry for my late response, for some reason I haven't seen your comment earlier. I've adapted the recipe so the curry is added to the recipe. For an unknown reason, it disappeared. I hope you can make and enjoy this recipe. Have a nice weekend, kind regards, Andréa
Conchetta P says
Wow the homemade mayonnaise is so much better than the store brands I am used to. I also tried your Curry sauce- Yum!
Debra says
That curry sauce was so easy to make and delicious...we slathered our otherwise plain roasted veggies in that sauce...so so good.
Elizabeth says
Loved the variety in flavor! So great for appetizers or toppings.
Jean says
Tried the BBQ sauce and it was delish. Now on to the next and then the next.
Mina says
Wow so many sauce recipes to try! I'm so excited for these!