It seems whenever you want a specific sauce you can't find it. Here are the recipes for several common ones including Lemon Sauce, Nutmeg Syrup, Bourbon Sauce, Coney Island Sauce and Rum Banana Sauce.
Lemon Sauce
1 tbsp. cornstarch
1/4 cup sugar
1/2 cup corn syrup
1 cup boiling water
1 tsp. grated lemon peel
3 tbsps. lemon juice
1 tbsp. butter
Mix cornstarch and sugar. Add syrup and salt. Add boiling water gradually. Cook over low heat stirring constantly until thick and clear. Add lemon peel, juice and butter and blend thoroughly. Substitute orange for lemon for orange sauce.
Nutmeg Syrup
1 cup sugar
2 tbsps. flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 cups cold water
2 tbsps. butter
1 tsp. vanilla extract
1/4 tsp. rum extract, optional
In large saucepan, combine sugar, flour, cinnamon, nutmeg, and water until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in butter, vanilla, and extract if desired. Yield: 2 1/3 Cups.
Bourbon Sauce
1 cup sugar
1/2 cup water
Boil together five minutes
2-3 tbsp. bourbon, your choice
1 tbsp. butter
1 tsp. vanilla
Add to sugar mixture, stir. serve.
Here is a sauce for your hot dogs.
Coney Island Sauce
1/2 pound ground beef
1/4 cup chopped onion or to taste
2 tbsp. chopped celery
1 can (8 ozs.) tomato sauce
2 tbsp. brown sugar
1 tbsp. lemon juice
2 1/4 tsp. Worcestershire sauce
3/4 tsp. chili powder
1/2 tsp. mustard
1/4 tsp. salt
8 hot dogs
8 hot dog buns, split
In large skillet, cook beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in tomato sauce, brown sugar, lemon juice, Worcestershire sauce, chili powder and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until sauce is thickened, stirring occasionally. Grill or cook hot dogs according to package directions. Place hot dogs in buns; top with sauce. Yield: 8 servings with sauce.
Raisin Sauce for Ham
1/2-1 cup seedless raisins
1 cup cold water
1/2 cup packed brown sugar
1 tsp. ground mustard, optional
2 tbsp. lemon juice
1/2 cup orange juice
2 tbsp. white vinegar
1/4 tsp. grated lemon peel
2 tbsp. butter or margarine
In saucepan, combine brown sugar, cornstarch, and mustard. Stir in water, raisins, vinegar, lemon, and orange juice and peel until blended. Bring to a boil; boil for 3 minutes or until thickened. Stir in butter until melted. Serve warm over ham. Yield: 2 Cups.
Rum Banana Sauce
3/4 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup heavy whipping cream
2 tbsp. maple syrup
2 large bananas cut into 1/2 inch slices
1/2 tsp. rum extract
Vanilla ice cream
In small saucepan, combine the brown sugar, butter, cream, and maple syrup. Cook and stir over medium heat for 4-5 minutes or until sauce is smooth. Stir in bananas; heat through. Remove from the heat; stir in the extract. Serve over ice cream. Yield: 4 servings.