Think five homemade sauces means an afternoon at the stove? It doesn't. These 5 homemade raclette sauces come from just two bases, one pot of Dutch curry sauce and one bowl of mayo, so five bowls take the work of two and you can make them all the day before.
An onion, a jar of passata and a single egg yolk end up as curry sauce, whiskey cocktail sauce, BBQ sauce, creamy garlic sauce and the mayo itself. The fun part is that mayo: a few minutes of slow whisking, then it suddenly pulls together and turns thick enough to stand on a spoon.
Jump to:
- Why I make five raclette sauces (and only eat three)
- How the five raclette sauces fit together
- Andrea's Tips
- What to serve with these raclette sauces
- Frequently Asked Questions
- Homemade Mayonnaise
- 📖 Recipe
- Dutch-Style Curry Sauce
- 📖 Recipe
- Creamy Garlic Sauce
- 📖 Recipe
- Whiskey Cocktail Sauce
- 📖 Recipe
- Homemade BBQ Sauce
- 📖 Recipe
- More Raclette Recipes
Why I make five raclette sauces (and only eat three)
I have a thing for sauces on raclette night. I spread them on my bread, spoon them over the vegetables and dip every piece of meat that comes off the grill and I'm fussy about which goes where:
- Whiskey cocktail sauce goes with fish.
- Garlic sauce and BBQ sauce belong on the meat.
- Mayo and curry sauce? Honestly, not my thing.
My kids see that last line very differently, so I make two sauces I barely touch myself. That's the classic raclette problem: everyone at the table wants a different bowl. These five solve it, because the curry sauce my kids love is also where my whiskey sauce and the BBQ sauce start. Everyone gets the sauce they like, and you only start from scratch twice.
How the five raclette sauces fit together
Make them in this order and nothing waits on anything else. Start with the curry sauce, since the whiskey cocktail sauce and the BBQ sauce both need half a cup of it. While it simmers, whisk the mayo, because the garlic sauce and the whiskey sauce use that too. Garlic, whiskey and BBQ go last and take minutes.
Readers often start with the curry sauce on its own. Debra wrote that her family "slathered our otherwise plain roasted veggies in that sauce."
Andrea's Tips
- Add the mayo oil drop by drop at first. After about half a cup you can pour in a thin stream. Go too fast and the sauce won't come together.
- Whenever a card says "curry sauce", it means the homemade curry sauce from this post, not curry powder.
- Passata keeps the curry sauce consistent all year round. In summer you can use fresh, ripe tomatoes instead.
- All five sauces spoil easily. Make them on the day itself, or the day before at the latest, and keep them in the fridge until the table is set.
- The mayo uses a raw egg yolk. Leave it out for older adults, people who are ill and young children. In that case you could use pasteurized eggs or store-bought may as a base for the other sauces.
What to serve with these raclette sauces
Serve the sauces alongside these raclette recipes for a full table. The BBQ sauce goes well with raclette chicken in sesame soy sauce.
Frequently Asked Questions
How long do the sauces keep? Up to 3 days in the fridge in an airtight container. You can also freeze the curry sauce and BBQ sauce for up to 2 months. Let them thaw in the fridge.
Can I make them ahead? Yes, you can make them the day before. Making them on the same day, however, is better.
Does the BBQ sauce uses curry powder? No, it uses the homemade curry sauce from this post.
Which sauce goes with what? Whiskey cocktail sauce with fish, garlic and BBQ sauce with meat. The curry sauce also works great over roasted vegetables.
Homemade Mayonnaise
The base for the garlic sauce and the whiskey sauce. Conchetta found it much better than the store brands she was used to.
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Ingredients
- 1 egg yolk
- 1 teaspoon mustard
- ⅛ teaspoon salt
- 1 teaspoon white wine vinegar
- 1 cup sunflower oil
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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
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Let us know how it was!Dutch-Style Curry Sauce
Tomato, onion, vinegar and curry powder, simmered and strained.
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Ingredients
- 2 onions
- 2 tablespoons vegetable oil
- 1⅔ cups sieved tomatoes, passata
- ¼ cups dark brown sugar
- ⅓ cup 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 vegetable oil
- Add the sieved tomatoes, sugar, vinegar, and spices.1⅔ cups sieved tomatoes, ¼ cups dark brown sugar, ⅓ cup 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
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Let us know how it was!Creamy Garlic Sauce
Sour cream, mayo, eight cloves of garlic and fresh herbs. The sauce I put next to the meat.
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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
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Let us know how it was!Whiskey Cocktail Sauce
Curry sauce and mayo with lightly whipped cream and a splash of whiskey. My choice with fish.
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Ingredients
- ½ cup curry sauce, use my homemade 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
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Let us know how it was!Homemade BBQ Sauce
Curry sauce, soy sauce, dark brown sugar and fennel seed, cooked down for 5 minutes.
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Ingredients
- 1 tablespoon vegetable oil
- 1 shallot, finely chopped
- 2 cloves garlic , finely chopped
- ½ cup curry sauce, 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!