Creamy Base Sauce

A versatile, flavorful sauce you can make ahead and use with seafood, poultry, beef, salad, sandwiches, pasta and more.

This post is long, but you are in for a treat because there are at least nine recipes I created using this creamy base sauce.  It helped me prepare flavorful and delicious meals in a jiffy, especially during school nights. Life is good. 😀

Before I go any further, I just want to  thank those who visited and left comments on my blog.  I appreciate your support and patience.

I was without my prescription glasses for about a week. I was miserable. I couldn’t function well. I felt like both my hands were tied. I couldn’t do much. I couldn’t read nor reply to any of my messages (text, blog etc..) I couldn’t help my children with their homework. It was frustrating. Everything was a blur. Some of the things I love to do, such as reading, experimenting new recipes came to a halt.  The bad news is I have to wait another week for my prescription glasses.  The good news?  My friend lend me her extra pair of reading glasses.  Bless her heart. It’s like night and day. I have never appreciated wearing glasses until now.

I have so many things I needed to accomplish by the end of this month, not to mention my responsibilities at home/family.  In addition, I have an out-of-town guest arriving this weekend and I was asked to be a guest for someone’s blog.  It’s pretty overwhelming. But, thank God for His generosity in giving me ideas.  I have one thing less to worry about.

Anyway, I am so elated about this sauce I’ve created.  It’s so versatile. You can use it with taco, burrito, sandwiches, pasta, beef, chicken and seafood. I’ve been using this sauce in my cooking.   It’s so good!  I love the depth of flavor it gave to anything I prepare. I tested it with different recipes and it never failed me.

I ran out of sauce one day and I just started mixing anything I could find in my kitchen.  I make a large batch of this sauce, so I have it ready when I need it.  So, you can make it ahead of time.  It tremendously made it less hectic in the kitchen. This is one of those super easy and delicious sauce you can’t afford not to have once you tried it.  You would want to have it in your kitchen readily available again and again.  In addition, it’s big savings making your own sauce.  So, what’s not to love?

Creamy Base Sauce

Ingredients:

• 1/2 cup organic mayonnaise, packed and leveled-off with a knife
• 1/2 cup reduced-fat sour cream, packed and leveled-off with a knife
• 1/2 cup Chobani Greek Yogurt, packed and leveled-off with a knife
• 1 Tablespoon Mrs. Dash salt-free garlic and herb seasoning blend spice
• 1 teaspoon kosher salt, leveled-off

Mix all the ingredients in a bowl.  Transfer in a container with a lid and refrigerate until ready to use.

Note:  Using sour cream in this recipe tasted way better than just using yogurt altogether.  However, if you prefer to completely use the yogurt, adjust the salt since yogurt is more pungent than sour cream.

Recipe #1:  Fish Taco

This sauce complement the fish taco very well.  My friends and family who tasted the taco can attest to it.  It was refreshingly delicious!

Ingredients:

• 1o small flour tortillas
• 2 whole Tilapia fillets, cut in bite pieces
• McCormick Mojito Lime and Baja Lime spice mixture
• Creamy base sauce mixture ( see above recipe)
• 1/2 of head lettuce, thinly sliced
• 1 avocado, cubed in small pieces
• Cilantro leaves
• Tostitos mild chunky salsa (a must)
• Lime wedges (optional)

Directions:

Season the cut fillets with the Mojito Lime and Baja lime spice mixture; set aside.

Cook on  a non-stick skillet with hot oil until tender; set aside.

Assemble your tacos.  Spread about a tablespoonful of the creamy sauce mixture on each flour tortilla.

Layer on the fillings such as lettuce, avocado, cilantro leaves and the fish in any order you prefer.

Add the salsa and more creamy sauce on top of the taco.  Serve immediately.

Cover with plastic wrap if to be eaten later to prevent the taco from drying out. Bon Appetit!

Recipe #2:  Warm Shrimp Poppers Appetizer

I created this recipe to show you how versatile the cream base sauce is. These succulent shrimp poppers will make your guests wanting for more.  It’s that good!

Ingredients:

• Cape Cod Tortilla Dipping Shells Ancient grain quinoa, black sesame seeds and amaranth chips*
• 10 medium size raw shrimp
• 2 Tablespoons unsalted butter
• Mrs. Dash salt-free garlic and herbs seasoning blend spice
• Creamy base sauce recipe
• cilantro leaves
• 1/4  Avocado, cubed in small bite pieces
• lime wedges

Season the shrimp with Mrs. Dash spice and salt to taste. Cook the shrimp on a skillet with melted butter on low heat until opaque.  Cooking the shrimp in low heat makes the shrimp tender and juicy. Spoon a teaspoon  of the creamy sauce on the chips*.  Place one shrimp on top and garnish with a leaf of cilantro and avocado.  Serve immediately with lime wedges to the side.

*Notes:

•  You can use chips of your choice. However, if you can find the chips I used in this recipe, the better because the combination of flavors (in the chips  with the cream base sauce and shrimp combined)  is what makes this recipe super delicious.  The chips are available at Wegman’s. My favorite grocery store. 😀
• I wanted the shrimp to stand, so I put the sauce on the chips first, but if you are serving these poppers at a later time, then lay the shrimp on the chips then spoon the sauce over  the shrimp.  This will avoid the chips from turning soft and chewy.

Recipe # 3:  Creamy Fish Baked

Sorry, I wasn’t able to take pictures.  You can check out Garlic Butter Tilapia Scampi to get an idea.  All you need is 2 medium size fillet of fish (any), salt, creamy base sauce recipe, breadcrumbs, chopped bacon, cilantro and lime wedges.  Season the fish with salt (to taste) then slather it with the creamy sauce mixture. Sprinkle with  breadcrumbs and chopped bacon. Bake in a 400 degree oven for 15-25 minutes. Garnish with chopped cilantro.  Served with lime wedges.

Recipe #4: Cheesy Chicken Baked

This recipe is absolutely juicy, tender and insanely delicious.  You’ll just have to make it to find out how flavorful it is.

I highly recommend deboned, skinless thighs for this recipe.  Season the chicken with salt to taste and Mrs. Dash salt-free garlic and herb seasoning blend. Heat a skillet with oil and cook the chicken in medium-low heat until no longer pink. Remove from the skillet and place the cooked chicken in a glass baking dish. Slather about a Tablespoon of creamy sauce mixture over each chicken then generously add shaved Belgioioso shaved Parmesan, Asiago, and Romano cheese salad blend; and chopped cooked bacon and Italian parsley on top.  Place in the 350 degree preheated oven. Bake just until cheese melted. Serve warm with your favorite side dish.

Recipe #5 Cream Cheese Chicken Baked

You will need 2 large chicken breasts with just the base sauce; plain and simple.  Just replace the sour cream and yogurt with Philadelphia low-fat cream cheese spread or Greek yogurt cream cheese.  Mix well.  Adjust the salt to your taste. Slather the sauce mixture over chicken and sprinkle with Mrs. Dash garlic and herb seasoning blend.

Preheat the oven to 350 degrees.  Place the chicken in the oven.  Lower the temperature to 300 degrees and bake for about 30-35 minutes.  Do not open the oven.  Two minutes before end baking time, increase the temperature to 400 degrees.  Continue to bake for about 7-10 minutes until the sauce on top of the chicken turns brown. Immediately  remove the chicken from the oven. You don’t want to overcook the chicken or it will be dry. Serve with your favorite side dish.

Note:  Baking time varies depending on your oven; adjust accordingly.

Recipe #6:  Sandwich Spread

This sauce is a great alternative as a sandwich spread when making sandwiches.  It brings out the depth flavor of anything you prepare, such as Turkey, Roast beef, Steak Sandwiches, etc…

Try this sandwich recipe I made for lunch one day.  Oh, my goodness! It was insanely tasty and delicious!  I used freshly made sourdough bread made with organic ingredients.  I slathered one tablespoon creamy base sauce on a slice of bread, layered with organic honey roasted turkey breast, organic Muenster cheese, organic spring lettuce mix, organic tomato slice, and avocado.  I spread a little bit of butter on the other side of both slices of bread then sprinkle with Mrs. Dash garlic and herb seasoning blend spice and grilled it.  It was so good! ❤

Recipe #7: Creamy Pesto Pasta Sauce

You can make creamy Pesto sauce in a jiffy by using the cream base sauce.

It’s so easy and since you made the creamy base sauce ahead of time, all you have to do is add a pre-made Kirkland brand Basil Pesto sauce. That’s it!  You have a delicious pasta dish in no time. 🙂

Ingredients:

• 2 1/2 cups dry Wild Oats organic Penne Rigate Pasta noodles
• 1/3 cup Creamy base sauce
• 1/4 cup lightly packed  pre-made Kirkland Basil Pesto Sauce
• Salt to taste
• Belgioioso Shaved Parmesan, Asiago, Romano Cheese Salad Blend
• Chopped Italian parsley

Directions:

Mix the creamy base sauce and pesto sauce in a small bowl; set aside.   Cook the pasta according to the package directions. Drain completely. Transfer in a large bowl. Add the creamy pesto sauce mixture in a bowl with pasta.  Toss until all pasta is coated with the sauce. Season with salt to taste.

Garnish with shaved cheese and chopped Italian parsley.

Bon Appetit! ❤ 😀

Recipe #8: Barbecue Sauce ( For BBQ Oven Fried Chicken)

Remember the Zesty Parmesan Crusted Oven Fried Chicken recipe I made way back?  Well, I used the coating with this recipe I came up with: Barbecue flavored version oven fried chicken.  The chicken was tasty, moist and juicy and had a hint of spiciness to it; really delicious!

For the Barbecue Sauce

• 1/3 cup creamy base sauce
• 2 Tablespoons McCormick barbecue rub
• 2 dashes of Mrs. Dash garlic and herb seasoning blend
• 2 Tablespoons ketchup
• 1/2 teaspoon Paprika (not smoked flavored)
• 1 Tablespoon freshly squeezed lemon juice
• 2 Tablespoonful Chili sauce
• 1/2 teaspoon Kosher salt; leveled-off with a knife

Combine all ingredients in a bowl.  Refrigerate until ready to use.

For the second coating

• 1 1/2 cup unbromated, unbleached white flour
• 1 teaspoon Kosher salt
• 3 tablespoonful Weber Zesty Lemon Seasoning
• 1/2 cup grated Parmesan cheese
• 1 teaspoon ground black pepper

Mix all ingredients in a large Ziploc bag and shake to combine; set aside.

For the Chicken

• 10 organic chicken drumsticks
• salt

Season the chicken with salt.  Place in a large bowl.  Drizzle with the barbecue sauce mixture.  Toss to coat all the chicken.  Marinate for at least 30 minutes in the refrigerator.  Remove chicken from the refrigerator.  Place one chicken at a time in a Ziploc bag with the flour mixture and coat the chicken well.  Place in a baking dish.  Sprinkle with olive oil.  Bake at 350 degrees for 1 hour to 1 hour and 15 minutes depending on your oven. Hubby said  it was so good and I agree. 🙂

Recipe #9; Dip and Salad dressing

I don’t have any pictures, but you get the idea.  The creamy base sauce is also great as salad dressing as well as dipping sauce for chicken wings, french fries, and chips. You don’t need to add anything.  Just serve as is.  Yum!

For salad just add just a little bit of milk to dilute the sauce to a dressing consistency.   Adjust the salt to your taste.

Just so you have an idea on what to look for in a grocery store when buying the ingredients, here’s a look at some of the ingredients I used in creating the above delicious recipes.

There you have it.  You have new recipes to try for a week.  You will  love the base sauce just like I did.  I make it every time I run out of it. It comes handy during hectic days.

Until next time. Thanks for reading this post.  Have a blessed week!

~Anna

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