Sauces and Seasonings - Southern Cravings

Lemon Pepper Sauce for Wings

Anna Kate — Thu, 11 Apr 2024 10:00:00 +0000

This homemade lemon pepper sauce for wings makes irresistibly savory, tangy, and flavorful chicken. It’s made with just 6 ingredients, including fresh lemon, butter, and honey. This recipe is so simple and delicious that you’ll wonder why you ever considered store-bought alternatives!

With its quick preparation and minimal ingredients, this lemon pepper sauce for wings is my go-to when I want to up my chicken game. Pair it with my air fryer whole chicken wings for the ultimate flavor combination that’s sure to be a hit at any gathering or meal.

Why I Love This Recipe

This lemon pepper sauce for wings will have you licking your fingers clean! Fresh lemon juice and zest, honey, garlic, Worcestershire sauce, melted butter, and lemon pepper work together to create a tangy, sticky, savory, and slightly sweet sauce.

It’s incredibly budget-friendly, with one recipe being enough to coat about two pounds of wings. Plus, it requires only a few minutes to prepare. It’s the perfect sauce to liven up your chicken wings for a game-day snack, quick dinner, or backyard barbecue.

Ingredient Notes

Here is a breakdown of everything you’ll need for this lemon pepper sauce for wings:

Melted Butter: Adds richness and helps blend the flavors. Regular butter works well here, but you can use unsalted butter for better control over the sodium.
Lemon: I use both lemon zest and juice to provide a tangy, zesty foundation for this sauce. Plus, it prevents food waste!
Lemon Pepper: Provides a spicy, citrusy depth. You can use store-bought or homemade lemon pepper seasoning.
Honey: Offers sweetness to balance the acidity of the lemon.
Worcestershire Sauce: Adds a savory complexity and a slight umami flavor.
Garlic: Infuses the sauce with a punch of aromatic flavor. For the best results, use fresh garlic cloves.

Substitutions

Melted Butter: Olive oil makes a healthier alternative but will change the flavor.
Lemon: Bottled lemon juice will work in a pinch, but fresh lemon is best.
Lemon Pepper: You can use a mix of freshly cracked black pepper and extra lemon zest if needed.
For honey: Use an equal amount of maple syrup or agave for similar sweetness.
For Worcestershire sauce: Soy sauce offers a similar depth of flavor but will slightly alter the taste.
For garlic: Garlic powder can be used in a pinch, using 1/4 teaspoon to replace one clove of minced garlic.

How to Make Lemon Pepper Wing Sauce

Making this zesty lemon pepper sauce for chicken wings couldn’t be easier! Make sure to follow all my tips and tricks for the best results.

Preparation

First, melt the butter in a small saucepan or the microwave and zest your lemon. When zesting, ensure you only get the yellow skin, not the bitter white pith beneath.

Assembly

Step 1
Cut the lemon in half and squeeze the juice into a small mixing bowl. Rolling the lemon on your countertop before cutting and juicing helps maximize the juice you get, so don’t skip this step!

Step 2
Add the lemon zest, melted butter, lemon pepper, honey, Worcestershire sauce, and finely minced garlic to the same bowl, sitting thoroughly. Ensure the butter is melted but not too hot to prevent cooking the lemon juice and affecting its fresh flavor.

Step 3
Take freshly cooked chicken wings and place them in a large mixing bowl. Pour the lemon pepper sauce over the wings, tossing gently to ensure they’re well-coated. Serve the wings immediately after tossing them in the sauce.

Expert Tip

Fresh, high-quality ingredients make this lemon pepper sauce for wings stand out from store-bought options. For the perfect tang, use a freshly zested and squeezed lemon instead of pre-packaged juice. The zest brings in oils and flavors that bottled juice just can’t match.

Similarly, freshly ground pepper or high-quality lemon pepper seasoning will provide a much more aromatic and potent flavor than something that’s been sitting on a shelf.

Cooking Tips

Consistency is Key: Stir the sauce thoroughly to ensure all the ingredients are well incorporated, preventing any separation when you’re coating the wings.

Toss While Hot: Tossing the wings while they’re hot helps them absorb the sauce better, locking in moisture and flavor.

Use Leftover Sauce: If you have leftover lemon pepper sauce, save it and serve it as a dip on the side of the wings.

Variations

Spicy: If you’re craving a spicy kick, add a teaspoon of red chili flakes or a few dashes of hot sauce to the mixture.
Herb-Infused: Incorporate a teaspoon of dried rosemary or thyme for an aromatic twist.
Honey: Increase the honey to two tablespoons for a sweeter, stickier sauce.
Vegan: Substitute the butter with a vegan butter alternative for a dairy-free option.

Frequently Asked Questions

What can I do if my sauce is too thick?

If your sauce is too thick, you can thin it with a little bit of warm water or additional lemon juice. Add it slowly and stir until you reach your desired consistency.

Can this sauce be used with other types of meat?

Absolutely! This lemon pepper sauce is also delicious on grilled chicken and fish or even tossed with roasted vegetables.

Why did my sauce separate?

Separation can occur if the sauce cools too much before tossing with the wings. Ensure the sauce is at room temperature or gently warmed before use, and whisk it well.

Storing & Reheating

Lemon pepper sauce for wings is best when fresh, but leftovers can be stored for future use. Let the sauce cool before transferring it to a container.

Fridge
If you’ll be using it again soon, store the sauce in an airtight container or mason jar. It should last up to a week in the fridge.

Freezer

You can also freeze this sauce for longer storage. To preserve its quality, freeze it in a tightly sealed container or a freezer-safe bag. When you’re ready to use it, thaw it in the fridge overnight and stir it well before serving to recombine any ingredients.

Reheating

For the best results, gently reheat the sauce over low heat on the stove, stirring frequently to prevent separation. If you’re reheating wings already tossed in sauce, the air fryer is the best method to preserve the wings’ crispiness. Set it to 350 degrees Fahrenheit and heat for a few minutes until warmed through.

More Sauce and Seasoning Recipes

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Easy Lemon Pepper Sauce for Wings

Course sauces

Cuisine American

Keyword Chicken Wings, dipping sauce, wing sauce

Prep Time 5

Total Time 5

Servings

Calories 87kcal

Author Anna Kate

Ingredients

4 tablespoons melted butter
1 lemon plus zest and juice from one half
1 tablespoon lemon pepper
1 tablespoon honey
½ tablespoon Worcestershire sauce
1 clove garlic minced

Instructions

Zest and juice the lemon. Add to a bowl.
Combine remaining ingredients and stir to combine. Add hot, cooked wings to the bowl and toss. Serve immediately.

Nutrition

The post Lemon Pepper Sauce for Wings appeared first on Southern Cravings.

Crab Leg Seasoning

Anna Kate — Mon, 12 Feb 2024 18:33:45 +0000

Elevate all your favorite seafood dishes with this homemade crab leg seasoning! Inspired by the classic Old Bay, this homemade cajun seasoning uses everyday spices. It adds a bold and savory zest to crab legs, fish, eggs, and vegetables.

I put this crab leg seasoning on virtually everything, from baked crab legs to sheet pan shrimp boils…even eggs! With a slightly milder flavor profile than Cajun seasoning, it also brings a new dimension to fries, roasted vegetables, and grilled meats.

Why I Love This Recipe

I don’t know what I would do without this crab leg seasoning recipe! It’s a staple in my kitchen, adding a unique flavor to crab and other seafood. Gone are the days of using store-bought cajun seasonings made with a laundry list of ingredients and high amounts of sodium.

This homemade version requires just a few common spices and a jar. Plus, it stores well and is easy to customize, so you can bet I always have it at the ready in my pantry.

Ingredient Notes

This crab leg seasoning is the easiest way to bring a burst of flavor to your seafood dishes. Here’s what you’ll need:

Celery salt: Brings a unique, slightly earthy, and savory flavor, making it a great base to build up the other spice profiles.
Paprika: I use hot and smoked paprika to add a deep, smoky flavor and a touch of heat, perfect for complementing the sweetness of crab meat.
Mustard powder: Provides a tangy sharpness that cuts through the richness of the crab, balancing the overall taste profile.
Cayenne, black, and white pepper: This trio creates a layered pepper flavor, giving the seasoning a complex and well-rounded heat.
Ground bay leaves: Impart a subtle, herbal note with hints of bitterness. If you can’t find ground bay leaves, grind whole leaves using a mortar and pestle.
Ground cinnamon, cloves, nutmeg: These spices add depth and a hint of sweetness. Cinnamon brings warmth, cloves add a spicy, sweet aroma, and nutmeg offers a slightly sweet flavor.

Substitutes

If you don’t have celery salt, replace it with two teaspoons of kosher salt plus one teaspoon of celery seeds.
Red chili flakes can provide a similar heat as cayenne pepper. You may want to grind the chili flakes to better integrate them into the seasoning blend.
Dried thyme or oregano can be used instead of bay leaves, but the flavor will vary.
Allspice or mace can offer a warm, sweet note similar to cinnamon, cloves, and nutmeg.

How to Make Seasoning for Crab Legs

The most important step in making the best homemade crab leg seasoning is starting with fresh spices. They should be well within their expiry dates and have a pungent aroma.

Step 1

In a clean, dry container with a lid, combine all the spices. I like to use a mason jar for convenience, but a bowl also works.

Step 2

Secure the lid and shake the container or whisk the mixture until the spices are thoroughly mixed. Your crab leg seasoning is ready to go!

Expert Tip

To elevate your crab leg seasoning flavors even further, try dry-toasting some of the spices in a skillet before mixing them. This additional step helps release their essential oils, intensifying their flavors and aromas.

It makes a significant difference in the depth and complexity of your seasoning. Remember, the key is to toast the spices until they’re fragrant but not burnt to avoid bitterness.

Cooking Tips

Ingredient quality: High-quality spices make a big difference. I recommend using organic spices whenever possible since they tend to have a richer flavor profile.
Balance of flavors: Keep the spicy, sweet, and savory elements well balanced. Adjust the proportions slightly if you find that one flavor excessively dominates the seasoning.
Spice grinding: Grind your spices fresh if you can! This releases essential oils, providing a more intense flavor than pre-ground spices.

Variations

Low-sodium: You can decrease the sodium by using reduced-sodium celery salt.
Salt-free: For a completely sodium-free alternative, omit the celery salt and slightly increase the other herbs and spices to compensate.
Sweet: Add a pinch of brown or cane sugar for a subtle sweetness.
Lemon zest: Include a teaspoon of dried lemon zest for a citrusy seafood twist.

Serving Suggestions

Add a burst of flavor to your favorite dishes with this crab leg seasoning! Here are some of my favorite ways to use this recipe:

Seafood: Generously sprinkle this seasoning on crab legs, crab cakes, in a low country shrimp boil, or on pan-seared scallops to infuse them with flavor.
Veggie boost: Elevate any roasted or grilled veggies with a sprinkle of this seasoning.
Eggs: Add a pinch to scrambled or deviled eggs for a unique twist.
Snacks: Mix this seasoning into popcorn or sprinkle it over homemade potato chips for an irresistibly savory snack.

Frequently Asked Questions

Can I make this seasoning in bulk?

Definitely! This crab leg seasoning recipe is perfect for bulk preparation. Just multiply the ingredient quantities while keeping their proportions the same. This way, you’ll have a handy, larger batch ready whenever you need it.

Can I use this seasoning in place of Old Bay?

Absolutely! This seasoning is designed to closely mimic the flavors of Old Bay, allowing you to use it as a direct substitute in any recipe at a one-to-one ratio. It’s particularly handy if you’re looking for a lower-sodium alternative.

Is this seasoning suitable for a low-sodium diet?

By opting for the salt-free variation of this recipe, which involves omitting the celery salt and tweaking the other spices, you can make this seasoning suitable for a low-sodium diet.

Storing

If you store this crab leg seasoning in an airtight container and a cool, dry area, it can retain its flavor and potency for up to six months. I prefer keeping mine in my pantry, but a spice drawer or cupboard will do the trick!

More Condiments & Seasonings

Easy Crab Leg Seasoning (Old Bay Copycat)

Elevate all your favorite seafood dishes with this homemade crab leg seasoning! Inspired by the classic Old Bay, this recipe is a simpler, lower-sodium alternative that uses everyday spices. It adds a bold and savory zest to crab legs, fish, eggs, and vegetables.

Course Condiments, Seasonings & Toppings

Cuisine American, Cajun

Keyword crab legs, Seafood, seafood seasoning, seasoning

Prep Time 5

Total Time 5

Calories 68kcal

Author Anna Kate

Equipment

16-ounce Mason Jars

Ingredients

1 tablespoon celery salt see Recipe Notes
1 tablespoon hot paprika
1 tablespoon smoked paprika
1 ½ teaspoons mustard powder
¾ teaspoon cayenne pepper
½ teaspoon black pepper
½ teaspoon ground white pepper
¼ teaspoon ground bay leaves see Recipe Notes
⅛ teaspoon ground cinnamon
⅛ teaspoon ground cloves
⅛ teaspoon ground nutmeg

Instructions

Add all ingredients to a container with a lid. Shake or whisk until combined. I like to use a mason jar for convenience. Store at room temperature!

Notes

Celery salt: 2 teaspoons kosher salt plus 1 teaspoon celery seeds can be substituted for the celery salt
Bay leaves: If you are unable to find ground bay leaves, you can grind whole leaves using a mortar and pestle.

Nutrition

The post Crab Leg Seasoning appeared first on Southern Cravings.

Pesto Without Pine Nuts

Anna Kate — Mon, 17 Jul 2023 16:25:46 +0000

Pesto without pine nuts is an easy, affordable, and delicious take on traditional versions! All you need is 6 simple ingredients and less than 10 minutes for this herbaceous and versatile sauce. Toss it with pasta, spread it on pizza, serve it with roasted vegetables, and more.

I’m such a sucker for simple and budget-friendly meals! Pesto is ridiculously good (no one can tell me otherwise), but it can be a bit pricey to make at home with how expensive pine nuts are.

This recipe ditches the nuts altogether, resulting in a version that contains fewer calories and is way more cost-effective. That means more pesto for everybody!

Why I Love This Recipe

Versatile: Use it as a dip or dressing, drizzle it on roasted vegetables, spread it on homemade pizza, or mix it with pasta. You can add this nut-free pesto to virtually anything and everything!
Allergy-friendly: Since it doesn’t contain any nuts, it’s safe to send to work or school. Plus, it can be enjoyed by people who follow almost any diet.
Few ingredients: Seriously, it is possible to make a delicious pesto recipe with just 6 easy-to-find ingredients.

Easy Pesto Without Pine Nuts

Traditionally, pesto is made from fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. While the classic version is perfect as-is, the pine nuts really do drive up the price tag!

I’m here to tell you that you can make just as flavorful of a recipe while still taking it easy on the wallet. In fact, many people prefer the flavor of pesto without pine nuts, don’t have access to them, or may even be allergic.

This simple recipe requires just 6 ingredients (including salt and pepper) and can be added to all your favorite dishes. From pasta to pizza, it adds herbaceous, zesty, and garlicky flavors. Try it out for yourself and thank me later!

Ingredients For Pesto Without Pine Nuts

See the full list of ingredients in the recipe card below.

Garlic: Fresh garlic cloves provide bold, zesty, and savory notes. Try not to use garlic powder for this recipe if possible.
Basil leaves: You will ideally want Genovese, Italian Large Leaf, or sweet basil for a bright and vibrant pesto flavor.
Olive oil: Make sure to use high-quality extra-virgin olive oil as it really makes a difference! Avocado oil works as well, but it isn’t quite the same.
Parmesan: Adds a salty, cheesy, and umami-rich flavor. Use freshly grated Parmesan for the best taste. If you don’t have Parmesan, swap in Pecorino Romano cheese.
Salt & pepper: Since Parmesan is already quite salty, taste the pesto before adding too much salt. Cracked black pepper adds a slight kick!

How To Make Pesto Without Nuts

Step 1: Pulse the garlic & basil

Place the garlic and basil in a food processor or blender and pulse until everything is roughly chopped. Be careful not to over-pulse as it will overheat the basil, changing the flavor and color.

Step 2: Add the oil

Once the basil and garlic are pulsed, add the oil and pepper and process the mixture. Make sure to scrape down the sides throughout processing until everything is well blended. If it is still very thick and hard to blend, add more olive oil a little bit at a time.

Step 3: Mix in the cheese

Add the Parmesan and pulse the pesto until the cheese is incorporated. Taste it and add salt to your liking. Start with a small amount since you shouldn’t need too much!

What To Serve With Pesto

Serve pesto without pine nuts just like you would traditional pesto! Here are some of my favorite ideas:

Pizza: Replace tomato sauce with pesto for homemade pizza.
Pasta: Toss pesto without nuts with your favorite pasta like linguine, penne, angel hair, or even gnocchi.
Sandwiches & paninis: Spread it on chicken paninis, sandwiches, or wraps.
Dips: Mix some pesto into a vinaigrette, hummus, or mayonnaise for a herbaceous and vibrant dip.
Roasted vegetables: Drizzle some over roasted vegetables for a summery side dish.

What To Do With Leftovers

Leftovers are always welcome when it comes to pesto without pine nuts. Follow these simple tips to keep your batch fresh:

Fridge: Transfer pesto to an airtight container and keep it in the fridge for 6-7 days.
Freezer: You can also freeze pesto for longer storage periods. Spoon it evenly into an ice cube tray and place it in the freezer until hardened. Once frozen, you can transfer the cubes to a freezer-safe bag or container. If kept this way, the pesto will last at least 5 months.

Note: You may notice a little browning as the pesto sits in the fridge. You can prevent this by layering plastic wrap directly over the surface of the pesto.

Recipe Variations

Greens: Not enough basil? Replace some or all of it with greens like arugula, cilantro, mint, kale, spinach, or parsley.
Nuts: For a more traditional version, add pine nuts. Alternatively, try blanched almonds, raw cashews, walnuts, or sunflower seeds.
Add-ins: Make a unique flavor twist by adding ingredients like sun-dried tomatoes, lemon juice, or roasted red peppers.

Tips For The Best Recipe

Fresh basil: Using fresh basil makes all the difference in the world. Don’t even think about using dried basil because it doesn’t release the natural oils. Fresh basil is what makes pesto such a beloved condiment!
Don’t blend too long: Blending basil too long causes oxidation, resulting in brown basil. Make sure to only pulse the pesto until just combined for a vibrant green color.
Store correctly: In addition to following the storage instructions outlined, you can add a layer of oil on top of this pesto without nuts to reduce the chances of browning.
Salt: Salt helps break the basil down, so don’t skip adding it (but, don’t go overboard)!

Additional Recipes

If you’re a fan of pesto without pine nuts, here are some more of my favorite sauces for you to test out:

Frequently Asked Questions

Is pesto vegan?

Pesto is not typically vegan-friendly because of the Parmesan cheese. However, you can easily skip the Parmesan or use a dairy-free variety.

What can I use instead of pine nuts in pesto?

There are so many ways to make pesto without pine nuts. You don’t need to use nuts at all, but you can also add options like almonds, cashews, hazelnuts, or walnuts if you prefer more texture and flavor.

How important are pine nuts in pesto?

Although pine nuts are traditionally found in pesto, they are not 100% necessary to create a flavorful condiment. You can add other nuts or leave them out completely. Without pine nuts, pesto is much cheaper and less calorie-dense.

Easy Pesto without Pine Nuts

Pesto without pine nuts is an easy, affordable, and delicious take on traditional versions! All you need is 6 simple ingredients and less than 10 minutes for this herbaceous and versatile sauce. Toss it with pasta, spread it on pizza, serve it with roasted vegetables, and more.

Course Condiments, sauces

Cuisine American

Keyword cheap dinner, pasta, pasta sauce, pesto, sauces

Prep Time 10

Total Time 10

Servings

Calories 88kcal

Author Anna Kate

Ingredients

1 clove garlic roughly chopped
1 cup basil
⅓ cup olive oil plus more as needed
3 tablespoons Parmesan Cheese finely grated
kosher salt to taste
black pepper to taste

Instructions

Add the garlic and basil to a food processor or blender and pulse until everything is roughly chopped.
Add the oil and a pinch of black pepper and process until well blended.
Add the cheese and pulse until blended in. Taste and add salt as desired.
If the sauce is too thick, continue adding olive oil and blending until you reach the desired consistency.

Nutrition

The post Pesto Without Pine Nuts appeared first on Southern Cravings.

Horseradish Sauce For Prime Rib

Anna Kate — Mon, 24 Oct 2022 15:15:14 +0000

This simple horseradish sauce for prime rib, steak, and tenderloin comes together in less than 5 minutes! It’s creamy, zesty, and refreshing, allowing the flavors of the meat to shine through. This versatile recipe should be in every home cook’s kitchen repertoire!

With the holidays fast approaching, I truly believe you need this horseradish sauce in your life! It perfectly accentuates premium cuts of meat without taking over the flavor. I swear it will have your guests ooh-ing and ahh-ing in no time!

Not only is this horseradish sauce for prime rib and other cuts of meat, but it can also be spread on bread, paired with vegetables, and so much more.

What Is Horseradish?

Horseradish is a spicy root vegetable, and not surprisingly, it’s in the same family as wasabi. Just like cauliflower and cabbage, horseradish is a cruciferous vegetable that is utilized all around the world as a spice or condiment.

While you might be able to find fresh horseradish in the produce section, it’s mainly sold as “prepared horseradish.” Typically, prepared horseradish is made from grated horseradish root, salt, and vinegar. It’s much easier to use than fresh horseradish, and a tiny scoop brings this sauce to life!

What Is Horseradish Sauce?

Horseradish sauce combines the pungent flavors of horseradish with ingredients like sour cream, apple cider vinegar, and fresh chives to create a creamy, zesty, and indulgent spread.

Ingredients For Creamy Horseradish Sauce

See the full list of ingredients in the recipe card below.

Sour cream: Making up the majority of the sauce, sour cream creates the perfect balance of rich, cooling, and refreshing flavors. If you don’t have sour cream, replace it 1:1 with Greek yogurt.
Prepared horseradish: You should be able to find jars of prepared horseradish in the refrigerated section of your local grocery store. If you have the time, you can try making your own prepared horseradish!
Salt & pepper: Enhances the flavors of the sauce. Make sure to use kosher salt, or use a reduced amount of fine sea salt (about ¾ teaspoon fine sea salt to 1 teaspoon kosher salt).
Chives: For a fresh, herbaceous, and zesty taste with a pop of color. If you don’t have chives, substitute them with green onions.
Apple cider vinegar: Imparts just the right amount of tanginess. While I prefer apple cider vinegar, you can also use white vinegar or lemon juice.
Cayenne pepper: I like to add a pinch of cayenne for some heat. To make a milder sauce, omit it completely.

How to Make Horseradish Sauce

Step 1: Combine All Ingredients

It really couldn’t be easier or quicker to prepare this creamy horseradish sauce!

All you need to do is whisk together the sour cream, prepared horseradish, salt, black pepper, chives, cayenne pepper, and apple cider vinegar in a bowl.

Step 2: Chill The Sauce

Chill the horseradish sauce for at least an hour to allow the flavors to blend together.

What To Serve Horseradish Sauce With

Of course, the best meal to serve creamy horseradish sauce with is tender, juicy, and succulent prime rib. However, you can also pair it with other cuts of meat such as beef or pork tenderloin, pork chops, or steak.

For a little extra kick, add a spoonful to deviled eggs or on top of baked potatoes. You can even spread it over bread, or dip your favorite veggie sticks into it!

Variations

Mayonnaise: Add a tablespoon, or use half mayo and half sour cream for a richer flavor.
Worcestershire: This slightly sweet, umami-rich condiment helps round out the raw spice of horseradish.
Dijon mustard: Many recipes call for Dijon mustard. Add a teaspoon or two to see what you like best!
Hot sauce: Instead of cayenne pepper, add a few drops of your favorite hot sauce!
Sugar: To round out the spiciness, add a pinch or two of sugar.

Tips For The Best Recipe

Let the sauce chill: Once mixed, leave your horseradish sauce in the fridge so the punchiness has time to mellow out.
Use prepared horseradish: Quicker, easier, and milder, prepared horseradish imparts a better flavor profile than freshly grated horseradish root.
Taste & adjust: Everyone’s palate is different, especially when working with a bold ingredient like horseradish. Start slow, taste, and adjust the spiciness to your preference.

What To Do With Leftovers

For any leftover horseradish sauce, follow these simple storage tips:

Fridge: Keep horseradish sauce in the fridge for up to 1 week. If you omit the chives, it should last up to 3 weeks. I prefer using glass jars since they preserve the flavors best.
Freezer: If you’re unable to finish the sauce in time, add it to a freezer-safe bag or container, and freeze it for up to 3 months. The overall potency and texture may change slightly after thawing, but it’s better than wasting ingredients.

Additional Sauce Recipes

If you enjoyed this horseradish sauce for prime rib, try out a few more of my favorite sauce recipes:

Frequently Asked Questions

Is horseradish spicy?

Grated horseradish is spicy, but when it’s mixed with sour cream and apple cider vinegar, it is much more mellow and subdued.

Is horseradish similar to wasabi?

Horseradish and wasabi are different plants that come from the same family. Interestingly, most wasabi consumed outside of Japan is simply horseradish that’s been dyed with green food coloring.

Where can I buy horseradish?

You may be able to find fresh horseradish root at specialty Asian food markets, but most horseradish is “prepared” and sold in jars at major supermarkets.

Creamy Horseradish Sauce For Prime Rib

Course Condiments, Seasonings & Toppings

Cuisine American

Keyword dipping sauce, horseradish sauce, sauce for beef

Prep Time 5

Chill Time 1

Total Time 1 5

Servings servings

Calories 48kcal

Author Anna Kate

Equipment

Whisk
Mixing Bowls
32-ounce Mason Jars optional, for easy pouring and storage

Ingredients

1 cup sour cream
3 tablespoons prepared horseradish
¾ teaspoon kosher salt
¼ teaspoon black pepper
2 teaspoons thinly sliced chives
1 teaspoon apple cider vinegar
1 pinch cayenne pepper like ⅛ tsp

Instructions

Whisk together sour cream, horseradish, salt, black pepper, chives, cayenne pepper and apple cider vinegar together in a bowl. Chill for at least 1 hour to allow flavors to blend.
Serve with Prime Rib or other beef dish.

Nutrition

The post Horseradish Sauce For Prime Rib appeared first on Southern Cravings.

Caramelized Onions and Mushrooms

Anna Kate — Mon, 25 Jul 2022 16:23:36 +0000

The best topping for steaks and burgers is right here! Learn how to make the best caramelized onions and mushrooms with only a few ingredients. Sauteed in a cast iron skillet, this easy recipe yields perfectly rich, deeply colored, and super smooth caramelized flavors every time. Use this versatile topping for steaks, burgers, soups, and so much more. Don’t like mushrooms? Leave them out!

Caramelizing onions is the first step to making a delicious pot of French Onion Soup. But, this recipe can be used for so much more than just that. We love to top our steaks, burgers, and even homemade pizza with these!

While these take a little while to make, the results are absolutely decadent and delicious. You’ll be making these every week to top every meal!

Caramelized onions and mushrooms are your new secret weapon to jazzing up salads, pasta dishes, and even leftovers! In about an hour, the caramelization process transforms the crunch of the onion into a perfectly smooth bite and enhances the earthy flavor of the mushrooms.

How long does it take to caramelize onions?

It’s important to note that this isn’t a recipe you can throw together at the last minute for a weeknight meal. From start to finish, the entire process takes at least 50 minutes and requires a lot of stirring.

Additionally, the onions will cook down significantly during cooking, so make sure you have plenty to go around. One onion usually serves about 2-3 people as a topping for a steak or burger.

What is the difference between caramelized onions and sauteed onions?

The main difference between caramelizing and sauteeing onions is the cooking time.

Sauteed onions and mushrooms are cooked for only a few minutes and are slightly softened. They may have a little bit of browning around the edges, but they mostly retain their sharp onion-y flavor and crunch.

Caramelized onions have a longer cooking time, which allows the natural sugar to brown and caramelize. The long cooking time gives the onions a sweeter, deeper flavor and color. Of course, the mushrooms are added to the pan after the onions as they do not take as long to caramelize.

Best Onions for Caramelizing

Yellow onion or a sweet onion, like Vidalia, is the best type of onion to use when caramelizing. The sugar in yellow onions makes them easier to caramelize and gives you a smooth, slightly sweet flavor.

Feel free to use any type of mushroom for this recipe. I prefer baby bellas, but white mushrooms and even canned mushrooms will work in a pinch. Buy them pre-sliced for a shortcut!

How to Caramelize Onions and Mushrooms

Caramelizing onions and mushrooms is a hands-on process, but it’s not difficult. There are a few main factors that play into the success of perfect caramelized onions:

Type of pan: A heavy, cast iron skillet is preferred over a non-stick pan. Choose one with a large surface area. (more on this below!)
Size of onions: Large, yellow or vidalia onions are preferred. The onions will cook down significantly, so the larger the better!
Heat of the stove: You will adjust the heat of the stove regularly during this process. Start with a higher heat to get the crisp, browning on the edges of the onions, then reduce the heat as the dark brown color forms.

Step 1: Wash the mushrooms.

If you are using pre-sliced or canned mushrooms, you can skip this step.

To wash the mushrooms, wet a damp paper towel and wipe away dirt and debris from the mushroom. Remove and discard the stems so you are left only with the mushroom cap.

Then, thinly slice the mushrooms – about ¼ inch thick. Set aside.

When washing, do not submerge the mushrooms in water. Mushrooms are like sponges. They absorb liquid and are nearly impossible to dry once they are saturated.

Step 2: Sauté onions and mushrooms.

When the mushrooms are clean and the onions have been sliced, heat the butter and oil in the skillet over high heat. Then, add the onions. Season with salt and give them a quick stir.

Then, let the onions cook in the pan undisturbed for about 2-3 minutes. Give them a stir and continue to saute just until the onions begin to brown around the edges.

Next, add the mushrooms and sauté. Continue cooking until the onions and mushrooms reach a deep, dark brown color.

How can I speed up caramelizing onions?

If you are trying to speed up the caramelization process, cover the skillet at the beginning of the cooking process. This helps the onions soften, release moisture, and cook slightly faster.

How often should I stir caramelized onions?

Frequent stirring is necessary so the onions and mushrooms are browned evenly on all sides.

When the onions are first added to the skillet, allow them to cook undisturbed for a few minutes – just until the onions begin to brown around the edges.

After the onions have softened and the mushrooms have been added, continue stirring every 5 minutes or so until the caramelized onions and mushrooms are dark brown.

I recommend lowering the heat slightly, about every 15 minutes. So, by the time the mushrooms and onions are done, the heat should be on low or medium-low. This prevents the sugars in the onions and the butter or oil from scorching.

How do you know when onions are done caramelizing?

The onions should be past golden brown and be a deep, rich brown color. Mushrooms should be darkened and dark brown, too.

Do you use oil or butter to caramelize onions?

Because butter burns at a high heat, I recommend using a combination of oil and butter. Butter adds a lot of flavor to the onions and mushrooms.

What kind of pan do you use to caramelize onions?

I prefer a large, cast iron skillet for caramelizing onions and mushrooms. Avoid non-stick pans as it’s much harder to get that rich coloring compared to cast iron.

Alternatively, stainless steel or enamel-coated cast iron will also work.

Do you add salt when caramelizing onions?

You can add salt to taste to the onions before the mushrooms have been added to the pan. Alternatively, season the onions and mushrooms just before serving.

Adding salt to the mushrooms will cause the mushrooms to release liquid and “steam” instead of caramelize. Wait to add any salt until the end of cooking time. This will help them brown well and retain their moisture.

Should you saute mushrooms or onions first?

Saute the onions first, then add the mushrooms. This will allow the onions to brown at a higher temperature before adding the mushrooms.

What goes well with caramelized onions?

Caramelized onions and mushrooms are great for topping your favorite dinner recipes!

Consider these options as the main course:

Bratwurst – Pile these high on top of a brat and bun
Pork Chops – Serve on top with steak sauce
Prime Rib – Top a slice of tender prime rib and serve with horseradish sauce
Pizza – Top your favorite pizza with these just before serving
Burgers – Level up a homemade burger!
Add them as a topping to Sheet Pan Nachos!

What can I do with leftover caramelized onions?

Because these take a while to make, I like to make these a few days ahead of time and store in an airtight container in the fridge. They will last for several days.

Reheat them in the microwave until warmed through. Alternatively, give them a quick saute in a large skillet to warm them up.

For leftovers: Stir these into creamy pastas, top salads, pile on sandwiches, and more.

Caramelized Onions and Mushrooms

Prep Time 5

Cook Time 1

Total Time 1 5

Servings people

Calories 75kcal

Author Anna Kate

Equipment

Ingredients

3 tablespoons butter
1 tablespoon olive oil
8 ounces sliced mushrooms baby bellas, white, or canned
1 count large yellow onion halved and sliced
¼ teaspoons kosher salt

Instructions

Wipe the mushrooms clean, slice, and set aside. (Skip this if you are using canned mushrooms. Halve and slice the onions and set aside.
To a large cast iron skillet, heat the butter and oil over medium-high heat.
Add the onions and allow them to cook undisturbed for 5 minutes or until the edges begin to brown. Stir and continue cooking until they begin to soften.
Add in the mushrooms and stir to combine. Reduce the heat slightly.
Continue to cook for about 45 minutes, stirring every few minutes. The onions are done caramelizing when they are soft and deep brown in color.
Remove from heat. Add salt and pepper to taste. Enjoy served warm over a steak or burger.

Nutrition

The post Caramelized Onions and Mushrooms appeared first on Southern Cravings.

Garlic Butter Sauce for Seafood

Anna Kate — Fri, 03 Jun 2022 17:51:51 +0000

Learn how to make a delicious garlic butter sauce for seafood. With just 5 ingredients, this quick and easy recipe can be whipped up in just minutes. Rich, buttery, and seasoned with garlic and herbs, this is a must when it comes to serving seafood, steak, shrimp, crawfish, crab legs, and just about anything else! Stovetop and microwave instructions included.

Served warm in a bowl, this is the perfect way to take your seafood from good to great! I love serving this with a low country boil, peeled shrimp, drizzled over seared scallops, or with tender sweet crab meat! It’s so quick and easy to make. Plus, you likely have all of the ingredients already.

Why I Love this Recipe

Not only is this a pinch to make, it’s also cheap and customizable. I love this recipe because it is so basic and simple to make. If you don’t have fresh herbs on hand, just omit them. Or, trade them out for a cajun seasoning. This is especially delicious with seafood!

And, you can make this all in the microwave! Talk about easy!

Many people simply toss their cooked seafood with a little seasoning and melted butter. But, I think serving warm garlic butter on the side takes your seafood dish to the next level.

Ingredients Notes

Butter: I like to use salted, good quality butter. Challenge or Kerry Gold are both great brands. I wouldn’t recommend using margarine or any butter substitute.
Garlic and Seasonings: As I mentioned above, if you don’t have fresh herbs or the recipe’s seasonings on hand, cajun seasoning or seasoned salt will work just fine.
Lemon Juice: The tang of the lemon really brightens up the rich flavor in this sauce. Feel free to use bottled lemon juice instead of fresh.

How to Make Garlic Butter Sauce

This recipe really comes down to melting the butter and stirring in ingredients. You can make this in the microwave or on the stove. The directions below are for the stovetop, but the recipe card at the bottom of this post provides microwave instructions.

Since this recipe only makes about 2 servings, increase the ingredient amounts as needed.

Cooking Steps

First, gather your ingredients together. Add the butter to a small saucepan and melt over medium heat. Be mindful of the heat setting. It’s very easy to burn butter, and it happens fast!

Be patient and wait as the sticks of butter melt. If it begins to bubble and become frothy, reduce the heat.

Then, add the garlic and give it a good stir. Garlic burns just as easily as the butter, so keep a watch on the color. Continue cooking over low heat for a minute or two, until the garlic is fragrant and aromatic.

Next, turn the heat off and remove the pan from the heat. Add the lemon juice and herbs to the butter. Stir until the ingredients are combined.

After the mixture is combined, divide the butter into ramekins or small dipping cups for serving.

Alternatively, you can keep the pan on low so the butter stays warm until you are ready to serve with your low country boil or seafood dinner.

Store any unused leftovers in an airtight container for up to 3 days.

Variations

There are so many different recipes for dipping sauces. Most of them start with melted butter. Some include Worcestershire sauce, chili powder, chili sauce, white wine, garlic powder, and other optional ingredients.

Here are a few simple variations for your homemade version:

Melted Butter
Melted Butter and lemon pepper
Melted Butter and garlic
Melted Butter and lemon juice or lemon zest
Melted Butter and Cajun seasoning
To increase the spiciness: Add a pinch of cayenne pepper, hot sauce, red pepper flakes, or tabasco sauce to your liking.
Add dry white wine to elevate this sauce! This would be particularly delicious served with pasta and scallops. Chardonnay or sauvignon blanc are good options.

What to Serve with Seafood Sauce

This recipe is a classic melted butter and garlic recipe that could really be used on anything. This will complement all of the seafood boil recipes, including a crawfish boil, shrimp boil, king or snow crab legs, lobster, fried shrimp, steamed jumbo shrimp, and any other shellfish you can think of.

How to Cook Crab Legs in the Oven

Crab Cakes

Sheet Pan Shrimp Boil

Pan Seared Scallops

Air Fryer Salmon Bites

Seared Ahi Tuna

FAQ: Garlic Butter Dipping Sauce

How do you make seafood sauce from Old Bay?

To make this recipe with Old Bay seasoning, follow the recipe card below but omit the addition of any extra salt. Instead, add Old Bay (or other Cajun or creole seasonings) one teaspoon at a time. Be sure to taste test the sauce to avoid over-salting.

To avoid overpowering the meal, I’d leave out the addition of a creole or Cajun seasoning if already used on the seafood.

What sauces go with seafood?

Classic seafood sauce recipes include tartar sauce, cocktail sauce, and garlic butter sauce. I recommend serving all three with your seafood dish so guests can choose what they like.

This is a great recipe for dipping shrimp, crab legs, lobster tails, crawfish, or any other ingredient from a seafood boil.

Garlic Butter Sauce for Seafood

Course Condiments, Seasonings & Toppings

Cuisine Cajun

Keyword butter, dipping sauce, Seafood, seafood boil

Cook Time 5

Total Time 5

Servings cups

Calories 276kcal

Author Anna Kate

Equipment

Ingredients

8 tablespoons butter salted
4 cloves garlic minced
1 ½ tablespoons lemon juice
1 tablespoon chives freshly chopped
1 tablespoon parsley freshly chopped
kosher salt
black pepper

Instructions

Stovetop Instructions

Add the butter to a saucepan over medium heat and cook until melted. Turn the heat to low.
Stir in the garlic and continue cooking over low heat for 1-2 minutes or until the garlic begins to smell fragrant.
Add the lemon juice and herbs to the butter stirring to combine.
Remove from the heat and serve immediately or keep warm until ready to serve.

Microwave Instructions

To a microwave-safe bowl (I like Pyrex measuring glasses), add the butter and garlic.
Microwave at 30-45 second intervals, or until melted. Stir periodically to avoid splattering.
When the butter is melted, add the fresh herbs and lemon juice. Serve warm.

Notes

Add a pinch of cayenne pepper or Old Bay seasoning to increase the spice level.

Nutrition

The post Garlic Butter Sauce for Seafood appeared first on Southern Cravings.

Alabama White BBQ Sauce Recipe

Anna Kate — Mon, 21 Feb 2022 16:16:17 +0000

Alabama White BBQ Sauce is the only sauce recipe you will ever need to up your BBQ game! As a southern favorite, this tangy sauce is mayo-based and combined with apple cider vinegar and spices. This is the perfect finishing sauce for bbq chicken, ribs, wings, and other bbq dishes. Make this in 5 minutes to use immediately, or fridge overnight for even better flavor!

This is a versatile condiment that can be used for basting, at the end of cooking, or as a dipping sauce for chicken wings, french fries, drizzle over bbq sandwiches, or even as a salad dressing. This easy sauce is a BBQ staple!

Most people think of BBQ sauce as a sticky, sweet sauce that drenches pulled chicken or pork. This sauce recipe is much different from a traditional barbecue sauce recipe.

The flavors are punchy on the taste buds and vinegar forward. While this isn’t as spicy as other versions, this recipe has a distinct flavor that will leave you craving it with each plate of BBQ.

What is Alabama White Sauce?

Alabama White Sauce is a mayonnaise-based sauce whisked together with tangy apple cider vinegar, Worcestershire sauce, salt and pepper, garlic powder, onion powder, and hot sauce.

It’s closely related to North Carolina- style BBQ sauce with its vinegar tanginess.

Typically, this sauce is served as a finishing sauce or dipping sauce for smoked chicken, but it’s the perfect complement to any barbecued meat you are serving.

Where did Alabama BBQ Sauce Originate?

Alabama White Sauce was originated from Big Bob Gibson Bar-B-Q in Decatur, Alabama (northern Alabama). Robert (Bob) Gibson comes from a long line of pitmasters with many awards and accolades for their barbecuing skills.

Famous for the Original White BBQ Sauce, along with delicious smoked meats, Bob Gibson’s restaurant is widely recognized as one of the oldest and most prestigious barbecue restaurants in the world.

While this isn’t the original recipe, the following is my take on a southern favorite!

Tangy White BBQ Sauce vs. Traditional BBQ Sauce

The main difference between white barbecue sauce and regular bbq sauce recipes is the base. White sauce is made from a mayo base, while other bbq sauces are tomato-based.

White sauce is thinner in consistency to regular bbq sauce and is not nearly as sweet or sticky.

Definitely check out all of the different types of bbq sauces if you’re curious about the different flavors.

What is white bbq sauce made of?

Here are the basic ingredients in summary:

Mayonnaise: I prefer Duke’s Mayonnaise, but any brand of mayo is sufficient. Alternatively, you can replace the mayo with sour cream if desired.
Hot Sauce: Many recipes call for cayenne pepper, but I prefer Frank’s Red Hot Sauce instead. This recipe is relatively mild, so increase the heat as desired.
Seasonings: Other ingredients include Worcestershire sauce, onion and garlic powder, and kosher salt and black pepper.

Steps to Make White BBQ Sauce Recipe

Of course, you could buy this at your local grocery store or order online from Big Bob Gibson, OR you could make this version of the white barbeque sauce to keep on hand!

First, combine all of the ingredients into a medium-sized bowl.

Whisk together until all ingredients are well-combined. Then, transfer to a mason jar for easy pouring.

Your sauce is ready to use immediately; however, the flavors are even better once they’ve had a chance to marry.

I prefer to prepare the sauce, then allow the ingredients to marry for at least one hour or overnight so the flavors are even more intense.

The ingredients will separate during refrigeration, so give the jar a good shake just before using.

Now, all you need to do is to apply a dry rub to the meat and start the grill or smoker!

When do you add white bbq sauce?

Use this as a finishing sauce, a sandwich spread for bbq sandwiches, or a dipping sauce dunk chicken wings.

If you are cooking with this sauce, I recommend using the sauce at the very end of your grilling to baste the meat as you are finishing the cook.

What goes with Alabama white sauce?

This tangy, creamy bbq sauce can be used to top any grilled, smoked, or barbecued meat, like:

Pork Shoulder
Pulled Pork Sandwiches
BBQ Chicken
Chicken Wings
Pork Chops
Ribs
Beef Brisket

Don’t forget to add pickled red onions, deviled eggs, baked beans, and other bbq side dishes to your menu!

Recipe FAQ and Expert Tips

Consistency: This sauce is thinner than traditional bbq sauces. You can stretch it with additional apple cider vinegar or thicken it with a little extra mayonnaise or sour cream.
Mayonnaise: The mayo flavor is not super detectable but adds to the tangy flavors of the sauce. If preferred, sour cream can be used instead.
Got leftovers? Use this as a salad dressing to top a big salad with pulled pork (or other meats), pickled or caramelized onions, and leftover veggies from your cookout.

White Alabama BBQ Sauce Recipe

Alabama White BBQ Sauce – The only sauce recipe you will ever need to up your BBQ game! As a southern favorite, this tangy sauce is mayo-based and combined with apple cider vinegar and spices. This is the perfect finishing sauce for bbq chicken, ribs, wings, and other bbq dishes. Make this in 5 minutes to use immediately, or fridge overnight for even better flavor!

Course Condiments, Seasonings & Toppings

Cuisine American

Keyword bbq, Sauce, tangy sauce, vinegar-based

Prep Time 5

Cook Time 1

Total Time 1 5

Servings 1/2 cups

Calories 127kcal

Author Anna Kate

Equipment

Ingredients

1 cup mayonnaise
⅓ cup apple cider vinegar
3 teaspoons water
1 teaspoon Worcestershire sauce
½ teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
¼ teaspoon hot sauce

Instructions

Whisk together mayonnaise, vinegar, water, Worcestershire sauce, salt, garlic powder, onion powder, pepper, and hot sauce in a small bowl.
Refrigerate for at least 1 hour and serve.
Optional: Transfer sauce to pint-sized mason jar for easy storing and pouring.

Notes

Use sauce to top:

Other BBQ accompaniments:

Don’t forget to add pickled red onions, deviled eggs, baked beans, and other bbq side dishes to your menu!

Substitution Notes:

Any brand of mayo is sufficient. Alternatively, you can replace the mayo with sour cream if desired.
Hot Sauce: This recipe is relatively mild, so increase the heat as desired.
This sauce is thinner than traditional bbq sauces. You can stretch it with additional apple cider vinegar or thicken it with a little extra mayonnaise or sour cream.

Leftover Ideas:

Use this as a salad dressing to top a big salad with pulled pork (or other meats), pickled or caramelized onions, and leftover veggies from your cookout.
Drizzle this over pulled pork nachos to finish!

Nutrition

The post Alabama White BBQ Sauce Recipe appeared first on Southern Cravings.

How to Make Easy Turkey Gravy (with Drippings or Stock!)

Anna Kate — Thu, 23 Sep 2021 10:00:00 +0000

Learn how to make easy turkey gravy from scratch! Once you taste this delicious, creamy gravy, you will never go back to the packet again. Using only 3 ingredients, this gravy can be made ahead of time with turkey drippings, broth, or stock and then kept warm in a slow cooker.

Let’s face it: Mashed potatoes and roasted turkey are basically the vehicles for Thanksgiving gravy, right?

Plus, it’s a great tool to spruce up holiday leftovers the next day.

If you are adding this to your Thanksgiving menu, don’t forget about these classics:

Best Turkey Gravy

Making turkey gravy from drippings has always been an intimidating feat and a stressful one at that. There’s never been an easy way to make gravy right before you serve a big holiday feast.

You remember: The turkey is finally ready to serve. There’s hungry vultures circling the kitchen counter, an electric cutting knife spraying turkey debris, and there you are attempting to scoop boiling-hot turkey drippings from a roasting pan into a sauce pan to make the gravy. Don’t forget not to burn the flour!

Gone are those days! This recipe cancels all of the chaos out of making gravy right before dinner. Instead, you can make this ahead of time and keep it warm on the stove or in a slow cooker. There’s no more panicky gravy making or worrying about enough drippings – it’s a no-stress gravy recipe!

What is gravy made of?

There are many types of gravy: chicken gravy, turkey gravy, brown and white gravy.

For the most part, all gravies consist of a liquid, fat, and a thickener. Typically, the liquid and fat come from the juices the meat releases during cooking, which pools in the bottom of a roasting pan.

The fat comes from the top layer of the drippings, or butter if you aren’t using drippings. This layer will begin to form as the drippings cool.

The trouble with drippings is that 1) you have to wait until the meat is cooked before making the gravy and 2) there’s a chance there aren’t enough drippings to make the gravy.

The liquid is almost always the drippings that are underneath the fat. Broth or stock is often substituted when there aren’t enough drippings. In some gravies, milk is also used.

Thickeners for gravy are flour and cornstarch. Making gravy with flour can be tricky as flour burns very easily, which can ruin your entire batch of homemade gravy. Therefore, many people use cornstarch instead.

How to Make Homemade Turkey Gravy

To make the best homemade gravy, keep your kitchen running efficiently with these product recommendations:

Roasting Pan
Baster
Saucepan
Whisk
Slow cooker (if you are making this ahead of time!)
Gravy boat

This is a basic gravy recipe. Depending on the way the turkey was seasoned, you may need to add additional herbs and seasonings to the gravy.

Herbs that complement gravy well:

Thyme
Sage
Rosemary
Garlic

Preparing this recipe requires a few basic steps:

Warm the drippings or broth.
Melt the butter in a saucepan.
Make the roux for the gravy.
Cook until thickened.
Serve or keep warm.

Roux for gravy

Making a roux will make a good many people shy away from making any recipe, but it’s a foundational skill when learning how to cook.

A roux is a simple mix of flour and butter that results in a thick paste cooked to a variety of shades depending on the use of the roux.

The secret to not burning a roux is to maintain enough heat to melt the butter and brown the flour without scorching them both.

Using an induction stovetop, I recommend medium-low to medium heat.

Melt the butter and continue cooking just until it begins to froth and foam, then add in the flour a little at a time.
Continue whisking until the ingredients are well-combined, then add more flour.
Continue the process until the butter and flour are well incorporated and the roux has reached the desired color.

For turkey gravy, a light brown color, or blonde roux, is just right!

After the roux is complete, the liquid will be added to the pot and whisked until the desired thickness is reached.

Gravy from turkey drippings

Making gravy from turkey drippings is the truly authentic way for delicious gravy. The herbs and seasonings are already incorporated into the liquid released from the bird so there is little more to do!

The steps are mostly the same: Warm the drippings (if not already), make the roux, combine, and cook until the desired consistency is reached.

Gravy without turkey drippings

If you are in a pinch, you can still make great turkey gravy with broth or stock instead of the drippings. In fact, learn how to make bone broth and store in your freezer for soup and holiday season.

As mentioned before, the trouble with making gravy from turkey drippings is that your bird may not release enough drippings to get the job done and you have to wait until the last minute to make the gravy.

However, the process to make the gravy with stock or broth is the same as the drippings:

Warm the stock or broth in a saucepan.
Make the roux in a separate saucepan.
Combine the warm liquid with the flour and butter mixture.
Whisk and continue cooking until the mixture is thickened to your liking.

Make ahead turkey gravy

Whether you are making gravy with or without the drippings, it’s easy to make this ahead of time and avoid the last minute scramble to carve the turkey, make the gravy, and get everything on the table while it’s hot…all while everyone’s watching!

Freezing Turkey Gravy. Flour-based turkey gravy (like this recipe) can be made ahead of time and frozen for up to four months. Freeze in zip top bags, mason jars, or ice cube trays.

A few days before the holiday, remove from the freezer and defrost in the refrigerator. Warm on the stove top and serve.

Keeping Gravy Warm. After the gravy has reached the desired consistency on the stove, carefully transfer to a slow cooker and place on the “keep warm” or “low” setting for up to several hours. Stir occasionally to prevent separating.

When it’s time to serve, ladle into a gravy boat and place on the table.

Easy Turkey Gravy (with Drippings or Stock!)

Course Thanksgiving Recipes

Cuisine American

Keyword fresh herbs, gravy, Sauce, Thanksgiving, turkey

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 728kcal

Author Anna Kate

Ingredients

¼ cup butter or fat from off the top of the drippings
¼ cup all-purpose flour
2 ½ cups turkey drippings or broth*
kosher salt
black pepper

Instructions

With Drippings:

Skim off 1/4 cup of fat from the top of the drippings and set aside. Discard the remaining fat.
Place the remaining drippings on low heat in a saucepan on the stove to keep warm. If necessary, add additional broth to the drippings to make 2 1/2 cups of liquid.
In a separate saucepan, heat the fat over medium heat. Slowly add the flour one tablespoon at a time while whisking constantly until the flour and fat is well incorporated. [mv_schema_meta name=”Make a roux”]
Gradually add the warm drippings, whisking constantly to avoid lumps. Once the liquid has been added, continue simmering until the gravy reaches desired thickness, about 7-10 minutes. Whisk frequently.
Season as desired.

Without Drippings:

In a large saucepan, warm the broth or stock on medium-low heat.
In a separate saucepan, melt 1/4 cup of butter over medium heat. Slowly add the flour one tablespoon at a time while whisking constantly until the flour and fat is well incorporated.
Gradually add the warm broth or stock, whisking constantly to avoid lumps. Once the liquid has been added, continue simmering until the gravy reaches desired thickness, about 7-10 minutes. Whisk frequently.
Season as desired.

Notes

Please read the entire post for details, tips, and more!

Make Ahead Tips:

Make up to 3 days ahead of time (without drippings) and store in the fridge. Warm before serving.
Freezing Turkey Gravy. Flour-based turkey gravy (like this recipe) can be made ahead of time and frozen for up to four months. Freeze in zip top bags, mason jars, or ice cube trays. Defrost in the refrigerator. Warm on the stove top and serve.

What to serve with gravy:

If you are making a full Thanksgiving Dinner, make sure you add these other holiday recipes to your menu.

Mashed Potatoes (IP Method here!)
Cranberry Sauce
Homemade Cornbread Dressing
Oven Roasted Turkey
More Holiday Recipes, Thanksgiving Side Dishes

Recommended tools used in this recipe:

Nutrition

The post How to Make Easy Turkey Gravy (with Drippings or Stock!) appeared first on Southern Cravings.

Ocean Spray Cranberry Sauce

Anna Kate — Tue, 21 Sep 2021 16:53:58 +0000

This Ocean Spray cranberry sauce recipe is such an easy side for holiday get-togethers! It’s super flexible and ready in 30 minutes. Upgrade your holiday dinner from canned cranberry sauce to fresh, whole cranberries, spicy cinnamon, a little sugar, and a splash of optional bourbon!

Why I Love This Recipe

Easy to make: There’s absolutely no need to settle for canned cranberry sauce when you have a simple, no-fuss recipe like this on your hands!
Gourmet feel: You can’t beat the flavor of homemade cranberry sauce! And with a dash of bourbon and cinnamon, it might just be the highlight of your meal.
Make ahead option: Take the stress out of your holiday dinner prep by making this recipe ahead of time and storing it in the fridge for up to a week!
Customizable: Ocean Spray cranberry sauce is made up of 3 primary ingredients. From there, you can fully customize this recipe to suit your preferences.

What Is Ocean Spray Cranberry Sauce?

Cranberry sauce is a classic side dish that you can find on just about every holiday dinner table during the festive season. This Ocean Spray cranberry sauce recipe is easy to prepare, virtually all hands-off, and can be made with just three ingredients (two of which you’ll definitely have on hand).

There are many different variations of cranberry sauce — some with orange juice and zest and others with nuts or spices. However, the most important factor in crafting the perfect sauce is using fresh cranberries! The result is juicy, slightly chunky, and just the right amount of tart.

With this recipe, the one ingredient that really packs a punch is the bourbon! If you are opposed to the alcohol, it can easily be omitted but the alcohol content will cook off by serving time.

Cranberry Sauce vs. Cranberry Jelly

Cranberry sauce and cranberry jelly are essentially the same dish but with a different texture. Here is a quick breakdown of what separates the two:

Cranberry sauce can be in a jellied form (like the canned version) or in whole berry form.
Whole berry cranberry sauce is also canned but with actual berries instead of just plain jelly.

Both of these are different from cranberry jelly or jam that you would serve on toast.

Ingredients for Ocean Spray Cranberry Sauce

See the full list of ingredients in the recipe card below.

Whole cranberries: You can usually find fresh Ocean Spray cranberries in the produce section of your local grocery store, especially during the winter months. If you can’t find fresh cranberries, use frozen ones.
Sugar: The sugar creates a sticky sweetness to the tart berries. I like to use a mixture of granulated and brown sugar for more depth of flavor, but you can use one or the other.
Cinnamon: Just a pinch of cinnamon adds a sweet, warming, and festive flavor. Feel free to omit it, or replace it with ginger, nutmeg, or allspice.
Bourbon: I prefer a Kentucky Bourbon, like Woodford Reserve, for this recipe. As mentioned above, this ingredient is completely optional and the alcohol content does cook off during the cooking process. You can also try orange juice for a citrusy element.

Cooking down cranberries may seem like the last thing you’d want to do on Thanksgiving or Christmas, but this homemade recipe is 100% worth it.

How To Make Cranberry Sauce

The great thing about this recipe is that it can be made up to one week in advance. Simply store it in the fridge, and you’ve got one less thing to worry about when preparing Thanksgiving or Christmas Dinner!

Step 1: Combine All Ingredients

In a glass casserole dish, add the whole cranberries, sugar, and cinnamon. Stir well to combine. Cover the dish with foil before adding to the oven.

Step 2: Bake The Cranberries

Place the cranberries in the oven for about an hour, stirring every so often. Cook until the cranberries have burst and are juicy. The cranberries will begin to burst and the sugar will dissolve after about 20 minutes.

If you are changing the time and temperature, keep an eye out for over-caramelization and adjust accordingly. Also, trust your nose! If it smells like it may be cooking too much, adjust accordingly.

Remove the dish from the oven, and gently “mash” the cranberries with a potato masher or ricer. Stir in the bourbon if you are using it. Cover the dish tightly with foil and let it rest for another 10 minutes. Serve your cranberry sauce warm or refrigerate it for later.

This recipe makes about 2 cups, which will serve approximately 8-10 people.

What To Serve With Cranberry Sauce

If you are making a full Thanksgiving Dinner, make sure you add these other holiday recipes to your menu:

Recipe Variations

Orange: Substitute bourbon with freshly squeezed orange juice and add a tablespoon of orange zest for a bright, zesty Ocean Spray cranberry sauce.
Maple pecan: Replace a half cup of brown sugar with an equivalent amount of maple syrup and stir in a handful of chopped pecans.
Apple: Finely chop a Granny Smith apple and bake the pieces with the cranberries. Also, use apple brandy or bourbon instead of regular bourbon.
Classic: For a classic Ocean Spray cranberry sauce recipe, use all granulated sugar and omit the other flavorings. Also, just use water for your liquid.

Tips For Ocean Spray Cranberry Sauce

Jellied: You can “stretch” this recipe by adding in a can of whole or jellied cranberry sauce to the homemade version.
Texture: For a smoother sauce, use a blender or food processor after baking and before adding the bourbon.
Sugar: Always do a taste test before serving your cranberry sauce. Depending on the tartness of the cranberries, you might need to adjust the sugar.
Bourbon substitute: If you’re out of bourbon, try using brandy or rum, or even apple cider for an alcohol-free version.
Avoid overbaking: Keep a close eye on your oven to prevent burning the cranberries, especially if you’re circulating other dishes in and out.
Aluminum foil: Keep the dish tightly covered as it rests to retain moisture and heat.
Consistency check: If your sauce seems too runny after baking, just remember it will thicken as it cools. If it’s too thick, add a splash of water or orange juice to loosen it.

What To Do With Leftovers

If you have leftover Ocean Spray cranberry sauce, keep these storage tips in mind:

Fridge: Leftover cranberry sauce can be stored in an airtight container or the casserole dish it was cooked in for up to one week.
Freezer: Cranberry sauce also freezes well! Let it come to room temperature, then place it in a freezer-safe bag or container. It should keep for up to a month this way.
Reheating: Reheat at 375F degrees for about 10 minutes or until warm, or allow to rest on the counter to reach room temperature.
Prep ahead: Make the recipe up to one week ahead of time and store it in the refrigerator. Serve chilled, at room temperature, or reheated.

More Holiday Side Dishes

If you want to round out your main dishes with more holiday sides, check out some of my favorites:

Cranberry Sauce Frequently Asked Questions

Can you freeze cranberry sauce?

Yes, homemade cranberry sauce freezes well. Follow the recipe below. Then, allow the sauce to cool completely. Add it to a freezer-safe container and store it in the freezer for up to one month.

Freezing in mason jars is a great option!

A good quality Bourbon is required! You don’t need much of it, but it does add some flavor, so quality is key. Woodford Reserve is an excellent choice.

How long does fresh cranberry sauce last?

Leftover cranberry sauce can be stored in an airtight container or the casserole dish it was cooked in for up to one week.

Can you overcook cranberry sauce?

If you have other dishes circulating in and out of the oven, this recipe will be just fine. Increase or decrease the cooking time accordingly. Check the dish more frequently and watch the edges for browning.

Is homemade cranberry sauce worth it?

It’s 100% worth making a homemade version vs. canned cranberry sauce.

How do you make cranberry sauce from scratch?

It’s so easy to make cranberry sauce from scratch! Cooking down fresh, whole cranberries with sugar and bourbon makes a syrupy, saucy holiday side dish.

Is homemade cranberry sauce better than canned?

Yes. With homemade cranberry sauce, you know exactly how much sugar and other ingredients have been added to the sauce.

Festive Ocean Spray Cranberry Sauce

Course Christmas Recipes

Cuisine American

Keyword Christmas, cranberries, from scratch, Holiday, homemade pizza, Thanksgiving

Prep Time 5

Cook Time 1

Rest Time 10

Total Time 1 15

Servings

Calories 245kcal

Author Anna Kate

Equipment

Ingredients

1 pound fresh cranberries whole
1 cup brown sugar
1 cup white granulated sugar
2 teaspoons ground cinnamon
¼ cup bourbon optional

Instructions

Preheat oven to 350°F degrees. Heavily grease a 9×13 inch casserole dish and set aside.
To the casserole dish (or large mixing bowl), combine the cranberries, sugar, and cinnamon. Stir to combine.
Cover the casserole dish and bake for 1 hour. Stirring after 30 minutes. Continue cooking until cranberries burst and release juices.
Remove from oven, and gently "mash" cranberries with a potato masher or ricer. Stir in bourbon if using. Cover tightly with foil and let rest for 10 minutes.
Serve warm or refrigerate.

Nutrition

The post Ocean Spray Cranberry Sauce appeared first on Southern Cravings.

Quick Pickled Red Onions

Anna Kate — Mon, 06 Apr 2020 10:00:00 +0000

Quick pickled red onions are the best way to get a tangy kick to your salads, tacos, burgers and so much more! Use this recipe for any “refrigerator” pickled vegetables.

Pickling vegetables isn’t always the most convenient solution, but when you need a quick addition to the main entree, these are great to toss in a jar for later.

These are one of the “must have” toppings at any BBQ, cookout, or any summertime meal.

What do you do with pickled red onions?

You can top anything with quick pickled red onions. Here are some of our favorites:

Nachos
Shredded Pork
Sandwiches
Salads

Instructions: How to Pickle Red Onion

It’s as easy as 1-2-3!

Add all pickling ingredients to a boil and simmer until the sugar dissolves.
Add the sliced onion and simmer 5 minutes.
Allow to cool and place in a jar and fridge for at least 1 hour before serving.

Notes about this recipe

Store the final product in a Mason Jar. Takes up less space in your fridge.
Use a funnel to drain the vinegar mixture into the mason jar.
Use tongs to put the onion in the jar.
Simmer the onion along with the vinegar for about 5 minutes to soften the onion a bit.
As the onion sits, the flavor intensifies. For best results, allow to marinate overnight!

Tips for slicing the red onion

We like our onion slices in half moons, so I slice the top and bottom off of the onion and toss the outer layer of crunchy skin.
Then, I slice the onion in half from top to bottom.
Then, cut side down, I slice each half in ¼ inch pieces.

How long do pickled red onions last?

Pickled red onions will keep up to a month in the refrigerator. We find these so addictive they never last that long!

Variations (pickling other veggies)

You can also use this recipe to “quick pickle” other veggies like cucumbers, okra, peppers, etc. with one small change…

Instead of red wine vinegar, use regular vinegar. Otherwise, the “red” in the red wine vinegar adds a pink-ish color to the veggies.

Recipe

How to Pickle Red Onion

Pickled Red Onion is an excellent topper to salads, tacos, burgers and so much more! Knowing how to quick pickle vegetables is an easy way to get a delicious topping in 10 minutes or less.

Keyword condiments, toppings, veggies

Prep Time 5

Cook Time 10

Total Time 15

Servings onion

Calories 27kcal

Author Anna Kate

Equipment

Ingredients

1 large red onion
1 c. apple cider vinegar
½ c. red wine vinegar
¼ c. sugar
1 teaspoon kosher salt
3-5 peppercorns
pinch red pepper flakes
2 cloves garlic minced

Instructions

Slice the top and bottom off of the onion, then slice in half again from top to bottom, and toss the outer peel.
Then, cut side down, slice each half in ¼ inch pieces.
In a medium saucepan, add the vinegars, sugar, garlic, red pepper flakes, and salt. Bring to a boil until sugar dissolves.
Add sliced red onion and stir. Continue to cook over medium-high heat for about 5 minutes.
Remove from heat and let mixture rest until cool.
Add the onions to a Mason Jar with tongs.
Using a funnel, carefully more liquid into the jar, and add peppercorns.
Place the lid on the jar and place in the fridge for at least 1 hour before serving. Overnight is even better!

Notes

Please read the entire post for details, tips, and more!

Nutrition

Serving: 1grams | Calories: 27kcal | Carbohydrates: 5g | Sodium: 196mg | Sugar: 5g

The post Quick Pickled Red Onions appeared first on Southern Cravings.

Warm Bacon Dressing

Anna Kate — Thu, 13 Feb 2020 14:28:15 +0000

Savory and slightly sweet, this Warm Bacon Dressing takes a salad to another level! This simple vinaigrette is a delicious addition to a dinner party salad or to amp up salads, pastas, roasted veggies and more.

Do you have that one sauce you put on everything? Add this one to your list! This dressing is out of the park good! With crispy pieces of bacon, tangy apple cider vinegar and an ever-so-slight sweetness from the brown sugar, you will be hunting for ways to use this dressing.

If you are hosting a dinner party at home, you can easily whip this up and serve it warm from a pretty gravy boat. Since small pieces of onion and bacon are already added, it doubles as toppings too!

The ingredients are simple, and I’m sure you have most of these already in your pantry.

How to Make Warm Bacon Dressing

We’ve put this on risotto, pasta, roasted veggies… We even sop up what’s left with a piece of crusty french bread. There’s something elegant about this multi-use dressing: It really kicks a plain ole salad up a notch!

First, dice the bacon and onion. If the bacon has a lot of fat, feel free to trim away. I like to brown the onion and bacon in a cast iron skillet.

Then you add in the rest of the ingredients and microwave!

I start off using a Pyrex bowl to microwave to make whisking easier, then I transfer to a Mason jar for space-saving storage! These jars are fantastic for homemade dressing storage. We also freeze soups and broths using these jars. They are great to keep on hand!

Since this recipe uses cornstarch, the length of cooking time is important to completely dissolve the corn starch. Otherwise your dressing may come out chalky. If you need to add additional cooking time, it will not affect the recipe.

Tip: You could also make this over the stove, but it will require more hands-on time. I like to just pop in the microwave and keep going!

If you are not using right away, I like to store in a Mason jar so it doesn’t take up much space in my fridge and it’s easily reheated for next time. Don’t forget to remove the metal lids before heating!

Warm Bacon Dressing

Savory and slightly sweet, this Warm Bacon Dressing takes a cold salad to another level! This simple vinaigrette is a delicious addition to a dinner party salad or to amp up a weekday lunch.

Course Seasonings

Cuisine American

Keyword dressing, salad dressing, vinaigrette

Prep Time 5

Cook Time 2

Total Time 7

Servings servings

Calories 58kcal

Author Anna Kate

Ingredients

4 slices of bacon chopped and cooked
¼ cup of onion diced
1 tablespoon of cornstarch
¼ cup of brown sugar
¼ teaspoon celery salt
⅔ cup of water
¼ cup of apple cider vinegar
black pepper

Instructions

Dice bacon and onion. In a cast iron skillet, brown the bacon.
Add the onion as the bacon is almost completely cooked. Drain any excess fat.
To a microwave-safe dish, add the remaining ingredients and whisk until incorporated.
Microwave for one minute and whisk. Add the bacon and onion mixture, then microwave another minute or until warm.

Notes

You could also make this over the stove but it will require more hands-on time. I like to just pop in the microwave and keep going!

Nutrition

The post Warm Bacon Dressing appeared first on Southern Cravings.

Chicken Wing Rub

Anna Kate — Wed, 30 Oct 2019 19:53:46 +0000

This chicken wing rub is the only recipe you’ll ever need! Use it for wings, ribs, brisket, pork, or anything else you want to throw on the grill, oven, and smoker. It’s packed with spicy, herbaceous, and aromatic flavors. Once you try it, you’ll never want to use store-bought again!

This is the one rub blend that does it all! I’ve been using the same recipe for years, and it never fails to be a hit. If you make a lot of grilled and smoked meats, you’ll definitely want to keep a batch of this on hand.

It’s the absolute best dry rub for chicken wings, but it works on pretty much anything. This is my go-to mix, but you can use my measurements as a guideline, then make customizations to suit your own taste preferences!

Why You’ll Love This Recipe

Quick: All you need is about a minute to whip up this simple seasoning blend. It’s incredible how little effort something with so much flavor takes to prepare!
Simple: You probably already have most of the herbs and spices hanging around in your pantry! Plus, you can adjust them based on what you have available.
Affordable: You can make this recipe in bulk for a fraction of the price of store-bought chicken wing rubs.

What Is Chicken Wing Rub?

The flavors of this chicken wing rub emulate the American South with bold spices like blackened seasoning, paprika, and chili powder. It’s smoky, savory, and aromatic — all critical components of a good dry rub.

I also like to add onion, garlic, cumin, and red pepper flakes for a bright and irresistible balance of flavors that complements any dish. And don’t feel like you have to use this on chicken wings only! Whether you’re grilling or roasting, just know this recipe has been thoroughly tested on proteins like ribs, brisket, pork, and chicken!

Ingredients For Chicken Wing Rub

See the full list of ingredients in the recipe card below.

Onion & garlic powder: Both provide a punch of savory, zesty flavors to the base of this chicken wing rub. Make sure to use garlic and onion powder, not granules.
Chili powder: Ancho chili powder is my favorite way to add smoky heat. Regular chili powder also works, which is just a blend of a variety of chilis such as New Mexico, cascabel, and ancho.
Salt: If you’d prefer to add salt on an individual recipe basis, you can leave it out of this mixture.
Ground pepper: Imparts a savory kick! Ground black or white pepper both work.
Blackened seasoning: Cajun or Creole seasoning are also great options! Just note, Cajun seasoning is often spicier due to a higher content of cayenne pepper, and Creole seasoning is typically heavier on the herbs.
Cumin: Provides earthy, warm, and subtly citrusy notes. If you don’t have cumin on hand, try coriander or extra chili powder.
Red pepper flakes: Along with blackened seasoning, red pepper flakes add some heat. Half or omit them if you are sensitive to spice.
Paprika: I personally love the flavor of smoked paprika in this chicken wing rub, but you can try regular paprika, sweet paprika, or hot paprika.

How to Make Chicken Wing Rub

Step 1: Combine The Spices

When you’re making a dry rub, use a 1:1 ratio for each of the ingredients listed. For example, if the recipe calls for one cup of onion powder, you should also add 1 cup of all the other ingredients listed, unless otherwise noted.

Once you’ve gathered the ingredients, just combine them in a bowl and transfer the mixture to an airtight container or mason jar for easy storage.

Step 2: Season Your Recipes

The amount of chicken wing rub you need will be according to the size of the cut of meat you are using. For reference, ½ cup of this dry rub recipe will coat one 3-pound piece of meat (pork butt, ribs, chicken wings, etc).

Chicken wing rub also makes a delicious housewarming gift or hostess gift!

How to Use Wing Rub

While I personally feel this is the best dry rub for wings, there are so many other ways to use it! Here are a few ideas to get you started:

Recipe Variations

Spicy: Add more red pepper flakes or cayenne pepper for a little extra heat.
Sweet: If you prefer some sweetness in your dry rub, incorporate a tablespoon or two of brown sugar.
Non-spicy: Omit the red pepper flakes and reduce the amount of chili powder for a milder version.
Citrus: Create an infusion of zesty flavor by adding finely grated lemon or lime zest. It’s a refreshing twist!

Tips For The Best Dry Rub For Wings

Use fresh spices: Always opt for fresh spices for the best flavor.
Toast the spices: Lightly toast the spices in a dry pan to enhance the flavors before combining.
Use gloves: If you have sensitive skin, you may want to wear gloves while applying the rub to different meats.
Adjust as needed: Add more or less of the spices to suit your taste preferences.

What To Do With Leftovers

To keep the seasonings fresh, I recommend storing them in an airtight container. Good choices include a mason jar, plastic food storage container, or zip-top bag.

The rub will stay fresh for up to 3 months or more this way. However, it’s always best to check the expiration date on each individual spice packet.

Additional Recipes

If you’re a fan of flavor enhancers like chicken wing rub, you need to check out some more of my favorites like these:

Frequently Asked Questions

What does dry rub mean?

A dry rub is a mix of ingredients that are “rubbed” onto meat using your hands. It’s similar to a marinade, except it’s made of herbs and spices instead of liquids.

Is dry rub better than marinade?

The main purpose of a dry rub is to enhance or add flavor. Liquid marinades also tenderize the meat.

Can you leave a rub on too long?

If a rub is left on for too long before cooking, the salt or other ingredients will dry out the meat.

Is there a recommended marinating time for a dry rub?

The ideal time for marinating with a dry rub is at least 30 minutes. However, you can technically marinate for several hours or overnight.

Easy Chicken Wing Rub

Course Condiments, Seasonings & Toppings

Cuisine American

Keyword dry rub, marinate, seasoning

Prep Time 5

Total Time 5

Servings cups

Calories 229kcal

Author Anna Kate

Ingredients

4 tablespoons Onion Powder
4 tablespoons Garlic Powder
4 tablespoons chili powder
4 tablespoons kosher salt
4 tablespoons black pepper
4 tablespoons Blackened Seasoning
4 tablespoons Cumin
1 teaspoon red pepper flakes
4 tablespoons Paprika

Instructions

Combine all ingredients together in a bowl and whisk together until blended.
Place in an air-tight container like a mason jar.
Rub keeps for up to 3 months when stored in a cool, dry place.

Notes

This recipe uses a 1:1 ratio, so you can easily increase or decrease the amount the recipe yields. This means all ingredients are of equal measurement.

Try this rub on these recipes:

Nutrition

The post Chicken Wing Rub appeared first on Southern Cravings.