easy, versatile sauce

[Pinny]

Combined a bunch of ingredients I had in my fridge and it was truly delicious. Sweet but not too sweet, vinegary but not to vinegary, mildly hot, and the perfect consistency (pretty thin is how I like it).

1 t dijon mustard
3 t italian dressing
4 t spicy duck sauce
5 t ketchup
2 t apple juice
(easy to remember 1-2-3-4-5)

Adjust the apple juice for the consistency you want (ie: if you want a thicker sauce, add just a drop of juice). MIX WELL. Makes enough to coat 2 pieces of chicken twice (a bit over 1/3 cup). Would probably go good on meat too.

 

[Bryan S]

Pinny, For those wanting to make this does the t = teaspoons or table spoons?
Though not written in stone I go by tsp = teaspoons while TBS = Tablespoons.

 

[Pinny]

Yup, t = teaspoon. That seems to be the convention on these boards.

 

[Rita Y]

Pinny, your sauce sounds like a nice combination of tart and sweet. Thanks for posting it.

Yes, t = teaspoon, T = tablespoon is the convention many places. However, for clarity, recipe writers spell them out. I'm always surprised that a supposedly high-class food magazine like Fine Cooking still uses abbreviations. Quite annoying when copying recipes and such from their website; all those periods play havoc with a spell checker.

I use the auto-correct feature of Word so that when I type ts (space) it automatically changes it to teaspoon. tss changes to teaspoons, tb to tablespoon, and tbs to tablespoons. It speeds up the typing process considerably. I write the recipe out in Word, spell-check it, then paste it into a post.

Unfortunately, this feature doesn't work when typing directly into emails and postings.

Rita