Traditional Wing Sauce
Melt butter in Microwave. Place in large bowl with the rest of the ingredients. Stick Blend well.
Spanish Romesco Sauce
1/3 cup extra-virgin olive oil
1 (12-ounce) jar roasted peppers, drained, rinsed, and patted dry
1/2 cup sliced almonds
4 large garlic cloves, thinly sliced
1 teaspoon paprika
1/4 teaspoon cayenne
1/4 cup Sherry vinegar
Heat olive oil in 2 1/2- to 3-quart heavy saucepan, add garlic and almonds, cook until just before browning, add the rest of the ingredients and cook until warmed, hit with the stick blender.
Southwest Wing Sauce
Melt butter in microwave. Place in large bowl with the rest of the ingredients. Stick Blend well.
Jack Daniels Dark BBQ Sauce
Simmer all ingredients except butter in a 2 1/2- to 3-quart heavy saucepan, uncovered, stirring occasionally, until reduced to about 1 cup, 15 to 20 minutes. Hit with a stick blender while adding the melted butter in a smooth steady stream.
Asian Flair Sauce
Stir together stock, soy sauce, cornstarch, and sugar in a small bowl until sugar is dissolved. Heat a 2 1/2- to 3-quart heavy saucepan over medium high heat. Pour in oil add black beans, garlic, ginger, and red-pepper flakes and cook 1 minute. Stir stock mixture. Bring sauce to a boil, then reduce heat and simmer, uncovered, stirring occasionally until thickened. Stick blend.
1 tablespoon Curry Powder
1 tablespoon Garam Masala
24 fresh kari leaves, cut into chiffonade; or 1 tablespoon dried kari leaves, coarsely powdered
1 tablespoon minced garlic
4 tablespoon butter
3 tablespoon tomato paste
1/2 cup coconut milk, fresh or canned
Coarse salt to taste
2 tablespoon lemon juice
Combine all ingredients in a large pot. Bring to a boil and reduce heat to simmer, simmer for 15 minutes, until thickened. Stick blend.