Hey, it’s James from SurvivalPunk.com, and this morning we’re cranking out Part 2 of the Pantry Sauce series. Last time we hit the classics — brown gravy, white gravy, and curry — the stuff that keeps morale high when the pantry’s looking rough.

Today, we’re going international and versatile — diving into mustard, tomato, teriyaki, satay, and cheese sauces, all made from long-term storage ingredients. You don’t need fresh milk or fancy condiments — just shelf-stable pantry goods and a little DIY grit.

Because bland rice and beans should never break your spirit.

This one’s simple, cheap, and goes with everything. You can use it for meats, potatoes, or as a dip.

Pantry Ingredients:

Mustard powder (or leftover jar mustard)

Vinegar or lemon juice

A bit of sugar or honey

Salt, pepper, and optional cayenne

Butter or oil for richness

How to Make It:

Heat your fat (butter or oil) in a pan.

Whisk in mustard powder — about 2 tablespoons.

Add a tablespoon of vinegar or lemon juice.

Stir in a teaspoon of sugar or honey for balance.

Add a bit of water or broth to thin it to sauce consistency.

This sauce is all about balancing tang and heat. Want it richer? Add a spoonful of powdered milk or mayo.

Prepper Tip: Make it thick for dipping or thin it out to drizzle over meats — it stores well sealed in the fridge or cool space for a week.

A base for pasta, pizza, or anything that needs acidity and depth.

Pantry Ingredients:

Tomato paste or canned tomato

Olive oil (or any oil)

Dried onion, garlic, oregano, basil

Sugar and salt

Vinegar or red wine (optional, for acidity)

How to Make It:

Heat oil, add garlic and onion (dried or powdered works fine).

Stir in 2 tablespoons of tomato paste. Let it cook — you gotta fry the paste to get rid of that tinny flavor.

Add water slowly until it’s as thick or thin as you want.

Season with salt, pepper, oregano, basil, and a pinch of sugar.

Simmer for 10–15 minutes.

Prepper Tip: Add powdered Parmesan or nutritional yeast for extra umami. You can also blend in dehydrated veggies for body.

Teriyaki is all about sweet-salty balance — it’s your gateway to making bland canned chicken taste like restaurant food.

Pantry Ingredients:

Soy sauce

Brown sugar or honey

Garlic powder

Ginger powder

Vinegar or rice wine vinegar

Cornstarch for thickening

How to Make It:

Combine ½ cup soy sauce, ¼ cup sugar or honey, ½ tsp garlic powder, ½ tsp ginger powder, and 1 tbsp vinegar in a small pot.

Simmer on low until the sugar dissolves.

Mix 1 tsp cornstarch with 2 tsp water and whisk it in slowly.

Let it thicken and coat a spoon.

Prepper Tip: Store it thick for glaze, or thin it out with water for marinade. It keeps for weeks and even works great as a stir-fry base.

Peanut butter isn’t just for sandwiches — it’s one of the best protein-rich bases for sauces.

Pantry Ingredients:

Peanut butter

Soy sauce

Honey or sugar

Garlic powder

Vinegar or lime juice

Water or coconut milk (powdered works too)

How to Make It:

In a saucepan, whisk together ½ cup peanut butter, 2 tbsp soy sauce, 1 tbsp honey, and 1 tsp garlic powder.

Slowly add water or reconstituted coconut milk until smooth and creamy.

Simmer for 3–5 minutes until it thickens slightly.

Prepper Tip: This one’s insanely versatile — toss with noodles, drizzle on rice, or use as a cold dipping sauce. It’s high-calorie, nutrient-dense, and shelf-stable.

When everything feels bleak, nothing beats melty, salty, cheesy goodness.

Pantry Ingredients:

Powdered milk

Butter or oil

Flour

Powdered or shredded cheese (Cheddar powder, Velveeta, etc.)

Mustard powder and salt for flavor

How to Make It:

Melt butter (2 tbsp) and whisk in 2 tbsp flour for a quick roux.

Add 1 cup reconstituted milk slowly, whisking until smooth.

Stir in cheese powder or shredded cheese a bit at a time.

Season with mustard powder, salt, and pepper.

Prepper Tip: Mix with pasta, pour over vegetables, or use as a base for casseroles. Store-bought cheese powder (like from popcorn kits) is perfect for long-term storage.

All five of these sauces take the same approach — fat, flavor, and balance.
If you can make these from your pantry, you’ll never get bored of eating the same staples.

You’ll also build real cooking confidence — not just heating things up, but transforming them.

These sauces are cheap, morale-boosting, and proof that prepping doesn’t mean punishment food.

Closing Thoughts
Cooking from scratch isn’t just a skill — it’s an act of rebellion. In a world hooked on instant packets and fast food, knowing how to make flavor from nothing is pure power.

Start mastering these now — before you need them.

Check out SurvivalPunk.com for show notes and prepper recipes.
And join the Survival Punk Army for early access, member perks, and more.

DIY to survive — and make it taste damn good while you’re at it.

Hoosier Hill Farm Cheddar Cheese Powder, 1LB (Pack of 1)

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The post Pantry Sauces That Save the Day (Part 2) | Episode 542 appeared first on Survivalpunk.