Home » Online Sous Chef » The Art of Using Sauces, Concentrates, Dressings and Gravies

The Art of Using Sauces, Concentrates, Dressings and Gravies

One of my favorite shortcuts in cooking is using the flavor of a sauce, dressing, spread or gravy to enhance my dishes.  Here’s a few quick tips and hints on using them in cooking some basic and exotic dishes:

  • Meatloaf: America’s old staple.  Jazz it up with BBQ sauce and/or Ranch Dressing!  Just add it to the mix prior to baking (spread some BBQ sauce on top for an added taste).  Usually about 1/3 a cup of it does fine for 1-2 lbs of meat.  Add a packet Brown Gravy mix for a heartier tasting loaf!
  • Pasta: Some nights I don’t want to cook.  So I make pasta, through in some veggies, add any oil based dressing and a can of chickpeas… YUM!
  • Potato Salad: Honey Dijon Mustard, Ranch Dressing.  Need I say more?
  • Seafood: Shrimp with a French vinaigrette over angel-hair pasta with some olives and dried tomatoes.  Salmon sauteed in strawberry balsamic dressing.  See where this is leading?
  • French Onion Dip (dried mix) in your lentil soup!
  • Taco Seasoning Packet with your next quesadilla!
  • Concentrate Marinades: Marinade your next steak in orange concentrate and teriyaki sauce!
  • Concentrate Sautees: For chicken or turkey, try orange, cranberry, pineapple or lemonade.  For salmon or similar seafoods, try lemon/lime concentrates.

I’ll be adding to this list as I try/find them!