Three Tasty International Sauce Recipes

A traditional turkey gravy recipe makes a delicious sauce for your gravy but what about experimenting with some international sauces too? Different gravy recipes and sauce recipes go with different kinds of meat, poultry, or fish.

How To Make German Applesauce

"Apfelmus" is the name given to German applesauce and this is delicious with roast meat. You can serve it as a dessert for babies or children, since the mixture is easy to digest. You can also use applesauce in baking recipes to trim the fat and add moisture. Applesauce can be served hot or cold and it freezes well.

You can use different types of apples for a different end flavor. Switch some of the white sugar for maple syrup or brown sugar if you like. Stir in some raisins after you puree it, to add more texture and sweetness.

To make six servings, you will need three and a half pounds of peeled, cored, chopped apples. Add them to a big pan with a cup of water, three quarters of a cup of sugar, half a teaspoon of cinnamon, quarter of a teaspoon of salt and the juice of a lemon and bring the mixture to a boil.

Turn the heat down and simmer the applesauce for about fifteen minutes, stirring it occasionally, or until the apples start to fall apart. Run it through the food mill if you want it smooth or mash it with a potato masher if you prefer it with chunks. You can stir in some more sugar if it is not sweet enough.

How To Make Venezuelan Guasacaca

This sauce is similar to Mexican guacamole and it is delicious with empanadas, salads, grilled poultry, or grilled meat. Not all recipes for guasacaca contain tomato but this one does. You can stir some cilantro or parsley into the finished dish if you like. This recipe makes two cups of guasacaca.

Peel, seed and chop two avocadoes and mash them with a potato masher or spoon. Stir in a big peeled, seeded, chopped tomato, half a minced onion, a few minced cloves of garlic, half a minced onion, half a cup of olive oil, quarter of a cup of vinegar and a couple of minced chilies. Add salt and pepper to taste.

Recipe For Chilean Pebre

This delicious sauce is served as a condiment with grilled seafood, poultry, or meats in Chile and the recipe makes about a cup and a half. To make pebre, you need to add two bunches of chopped cilantro (or one bunch of cilantro and one of parsley) to a food processor or blender with a few minced scallions or half a chopped onion, a few crushed cloves of garlic, a couple of chopped chilies, quarter of a cup of sherry vinegar or red wine vinegar and some salt and pepper.

Pulse the mixture until it is smooth but still with chunks in. Stir in three quarters of a cup of olive oil and adjust the seasoning if necessary. Let the pebre stand for thirty minutes or more, so the flavors can blend. Serve this at room temperature.