Hungarian Hot Paprika Sauce

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Although paprika is more often used in stews than sauces, this sauce was 
designed as a condiment for fish. Traditionally, it is served over fried 
fillets of river fish.

Ingredients

2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon finely ground black pepper
1 cup milk
1 teaspoon minced onion
2 to 3 teaspoons hot paprika
Hint of nutmeg

Instructions

Heat the butter in a saucepan. Add the flour, salt, and pepper and stir 
constantly until it starts to bubble. Gradually add the milk, stirring 
constantly until the mixture is smooth. Bring the mixture to a boil and 
continue to stir for 1 to 2 minutes. Add the onion, nutmeg, and paprika 
to the mixture, stir well for 30 seconds, and serve.

Zhug (Yemenite Hot Sauce)

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Popular with the Yemenite Jews in Israel and in the Middle East, this 
hot sauce starts with a paste of garlic and peppers plus whatever spices 
the individual cook chooses, along with cilantro and/or parsley. There 
are two versions, this green one and a red one that uses red sweet and 
hot peppers. Tomatoes are sometimes added to tone down the sauce, which 
can be quite spicy. This quick and easy sauce serves as a table 
condiment, as a sauce for grilled fish or meat or for eggs, or can be 
added to soups and stews just before serving. It goes especially well 
with lamb kabobs.

Ingredients

8 serrano chiles, stems removed (or substitute jalapeño chiles)
6 cloves garlic, coarsely chopped
1 1/2 teaspoons caraway seeds
1 teaspoon cumin seeds
1 teaspoon ground cardamom
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cloves
1 tablespoon lemon juice, preferably fresh
1 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
1/2 to 3/4 cup olive oil
Salt to taste

Instructions

Place the chiles, garlic, caraway, cumin, cardamom, pepper, cloves, and 
lemon juice in a blender or food processor and puree to a smooth paste, 
adding some of the oil if necessary.
Add the cilantro and parsley, and while the machine is running slowly, 
add the oil until a “soupy” sauce is formed. Season with salt.

West African Pili Pili Sauce

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Pili pili, often called piri piri, is served as a table condiment in
West Africa, where it heats up grilled meat, poultry, shrimp, and fish.
Nearly any green chile can be used to make this sauce. Some recipes call
for tomatoes or tomato sauce to be added.

Ingredients

1 pound serrano or jalapeño chiles, seeds and stems removed, coarsely
chopped
1 medium onion, chopped
1 clove garlic
Juice of one lemon
Water to thin

Instructions

Place all of the ingredients, except the water, in a food processor and
blend them into a paste, adding water until the desired consistency is
achieved. Store in a jar in the refrigerator, where it will keep for
many weeks.

Kansas City-Style Barbecue Sauce

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Here is the way sauce is made for the famous American Royal cook-off in 
Kansas City–or at least this is my take on the subject. It is truly a 
finishing sauce and should not be used as a marinade or a basting sauce 
as it might burn. Of course, spread it liberally over ribs just off the 
grill and serve plenty on the side

Ingredients

1 small onion, chopped
2 cloves garlic, minced
1 tablespoon vegetable oil
1 cup catsup
1/3 cup molasses
1/4 cup distilled vinegar
2 tablespoons commercial chili powder
2 teaspoons dry mustard
1 teaspoon celery salt
1 teaspoon paprika
1 teaspoon ground cayenne chile
1/2 teaspoon freshly ground black pepper
1/4 cup water or more if needed

Instructions

In a pan, saute the onion and garlic in the oil until the onions are 
soft. Add the remaining ingredients and simmer for 1/2 hour until thickened.

North Carolina Barbecue Sauce

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This is the thin, vinegar sauce in the tradition of eastern North 
Carolina. For a rough idea of the western sauce, add 1 cup catsup, 1 
teaspoon Worcestershire sauce, and 1/2 teaspoon of cinnamon to this 
recipe. This is served over smoked pork in any form–sliced or pulled.

Ingredients

2 cups cider vinegar
1/4 cup brown sugar
1 tablespoon crushed red chile pepper
2 teaspoons salt (or to taste)
1 1/2 teaspoons ground cayenne chile
1 teaspoon freshly ground black pepper
1 teaspoon ground white pepper

Instructions

Combine all the ingredients in a large bowl, mix well, and let stand for 
a couple hours to blend the flavors.