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Barbecue Pizza Sauce

19 Oct

Barbecue Pizza Sauce (adapted from seriouseats.com)

  • Olive oil
  • 1/2 c. onion, finely chopped
  • 2 cloves/2 tsp. garlic, crushed and minced or 1 tsp. garlic powder
  • 2 15 oz. cans diced tomatoes
  • 3 Tbs. tomato paste
  • 1/3 c. rapadura
  • 1/4 c. honey
  • 1/4 c. apple cider vinegar
  • 2 Tbs. molasses
  • 2 tsp. yellow mustard
  • 2 tsp. Worcestershire sauce
  • 1 tsp. dried oregano

Saute onion in olive oil until soft, about 5 min. Stir in garlic, cook until fragrant (about 30 sec). Add in the remaining ingredients. Bring to a boil, reduce heat to low and simmer ~20 min. Use immersion blender to puree until smooth.

Ranch dressing

17 Aug

Ranch dressing (adapted from http://www.thekitchn.com)

  • 1/2 c. buttermilk (home cultured better than store bought)
  • 1/4 c. mayonnaise
  • 1/2 tsp. sea salt
  • 1/2 tsp. onion powder
  • 1 tsp. garlic powder
  • 2 Tbs. dried parsley
  • 2 tsp. rice vinegar

Lemon and garlic vinaigrette

19 May

Lemon and garlic vinaigrette

  • 1/2 c. olive oil
  • 1 to 2 Tbs. lemon juice
  • 2 Tbs. garlic vinegar (from making pickled garlic)
  • 1 tsp. sea salt
  • 1 tsp. dijon mustard
  • 1/4 to 1/2 c. sour cream/yogurt (optional)

Whisk until combined.

Horseradish sauce

9 Mar

Horseradish sauce (adapted from Bon Appetit)

  • 1 Tbs. peeled and finely grated horseradish (~2″ piece)
  • 1 tsp. white wine vinegar
  • 1/2 tsp. sea salt
  • 1/2 c. sour cream
  • 1/2 c. yogurt
  • 1 Tbs. olive oil

Combine ingredients and refrigerate for at least 30 min. before eating.

*note: add dill or garlic next to try

Thousand Island style salad dressing

6 Feb

Thousand Island style salad dressing

  • 1/2 c. mayonnaise
  • 2 Tbs. ketchup
  • 2 Tbs. pickle, minced (or favorite relish)
  • 2 tsp. onion, minced
  • 1/4 tsp. garlic, minced (or garlic powder)
  • 1 tsp. white vinegar
  • 1 tsp. rapadura
  • 1/4 to 1/2 tsp. sea salt
  • dash of hot sauce (optional) or cayenne

Fig jam

16 Nov

Fig jam

  • 2 lbs. figs
  • 2 tsp. lemon zest
  • 4 Tbs. fresh lemon juice
  • 2/3 c. honey

Puree the figs, lemon zest, and lemon juice in a food processor.  Pour into a large pot, bring to a boil, and simmer for 20 min.  Turn off heat, let cool ~10 min., then add the honey and mix well.  Cool then store in clean, glass jar in refrigerator.

Mayonnaise

8 May

Mayonnaise

  • 1 egg yolk
  • 1 egg
  • 2 Tbs. lemon juice
  • 1/2 tsp. sea salt
  • 1 Tbs. whey (optional)
  • 1/2 c. “light” olive oil
  • 1/2 c. refined coconut oil

Mix the egg yolk, egg, lemon juice, sea salt, and whey in the food processor for 30 sec.  Add the oil using the drip cup on top of the processor and leave on until mixed throughout.  Adjust flavoring by adding more salt or lemon juice.  If using whey, leave at room temperature in a covered jar for 7 hours, then refrigerate.  Good for up to 2 weeks.