Homemade Sauces & Condiments

Homemade Sauces & Condiments Open any fridge and you’ll find most of these condiments and  sauces lying around. They are all flavor enhancers, giving plain  dishes some extra personality and kick. The ones we get in the  store are full of preservatives, chemicals, and heaven knows what  else, so why not make them at home? It’s easy and much healthier.
Ketchup	Mayonnaise	Mustard	Thousand Island
Barbeque Sauce	Sweet Chili	Vinaigrette	Dill & Garlic Dip
Worcestershire	Teriyaki	Pesto	Kalamata Tapenade
Ketchup Ketchup (or catsup/tomato sauce) is the world’s most popular condiment, and goes along with almost anything. Ingredients 340g (12oz) crushed tomatoes ½ cup brown sugar ½ tsp. powdered mustard seeds ½ tsp. salt ½ tsp. cinnamon dash of powdered clove 2/3 cup of water 4 tbsp. white wine vinegar dash of chili powder (optional) Preparation Combine all the ingredients in a large bowl. Stir until the sugar fully melts. Place in a sealed container and leave in the fridge overnight. Your Ketchup should last for about 3 weeks in the fridge.
Mayonnaise Mayo is the perfect addition for sandwiches and salads. Ingredients 1 egg ¾ cup olive oil 2 tbsp. vinegar ½ tbsp. salt Preparation Blend the egg, vinegar and salt for about 10 seconds. Reduce the blending speed and slowly add the olive oil. Blend on slow for 30 seconds until the mixture becomes thick. Your mayo should last for about 2-4 weeks in the fridge.
Mustard Mustard goes along splendidly with ketchup and mayo, especially in meaty sandwiches. Ingredients 1/3 cup mustard seeds 1/3 cup white wine vinegar 1 tbsp. maple syrup 1 tsp. turmeric ½ tsp. salt dash chili powder 1-3 tsp. horseradish (optional) Preparation Combine all the ingredients but the horseradish, in a bowl, and let sit for 3 days in the fridge. Blend the mixture until the texture is smooth and even. If the mixture is too thick, add 2-4 tbsp. of lukewarm water. Add the horseradish and blend again. Your mustard should last for about 6 months in the fridge. (but it’s best in the first month)
“Thousand Island” Dressing This famous dressing turns every salad into a party. Ingredients ½ cup mayo 2 tbsp. ketchup 2 tbsp. horseradish 2 tsp. finely chopped onion ¼ tsp finely chopped garlic dash of salt 2-3 drops of Tabasco (optional) Preparation Combine all the ingredients in a bowl. Let the mixture sit in the fridge for an hour. Your dressing should stay fresh for about 3-4 days in the fridge.
Barbeque Sauce BBQ sauce is a staple addition to any meat dish, as marinade or as a condiment. Ingredients 2 shallots, chopped ½ bell pepper, chopped 1 small jalapeno pepper, chopped 3 small tomatoes, seeded, chopped ½ tbsp. canola oil ½ tbsp. white pepper powder 1 tbsp. crushed tomatoes ¾ cup instant coffee (strong, no milk) 2/3 cup stock ½ tsp. powdered onion ½ tsp. garlic powder 2 tbsp. red wine vinegar 1 tsp. soy sauce 2 tsp. cumin hickory essence salt & pepper (to taste) Preparation In a small pot, fry the onions and peppers on medium heat. Add salt & pepper. Once the onion is translucent, add the tomatoes and cook for 5 minutes, or until the tomato juice had evaporated. Add the crushed tomatoes and cook for another minute. Slowly add the instant coffee, then all the other ingredients. Turn the heat off and blend until the mixture is smooth. Cook over a medium heat for another 15 minutes. Your BBQ sauce should last for about 2-3 months in the fridge.
Sweet Chili Sauce This Thai sauce can make any noodle dish taste better, or be used as a fun dip. Ingredients ½ cup rice vinegar (or malt vinegar) ½ cup white sugar ¼ cup water 2 tbsp. cooking sherry 3 garlic cloves, crushed 1-2 tsp. chili powder 1½ tbsp. cornstarch, dissolved in 4 tbsp. of water. Preparation In a pot, mix all the ingredients (except for the cornstarch) and bring to a boil. Lower the heat to medium and let the pot simmer for about 10 minutes, or until the volume is halved. Lower the heat and add the cornstarch. Stir for 2 minutes. Remove from the stove and add sugar or chili if you’d like. Your sweet chili sauce should last for about 2-3 months in the fridge.
Vinaigrette Dressing The perfect dressing for green, leafy salads. Ingredients ½ cup red wine vinegar ½ cup vegetable oil 1 garlic clove, crushed 2 tsp. White sugar 2 tsp. salt Preparation Combine all the ingredients in a sealable jar. Shake the jar well until everything combines. Use immediately, but can last for up to a week in the fridge.
Dill & Garlic Dip The dill & garlic dip is also a great salad dressing and a condiment for sandwiches. Ingredients 1 cup mayonnaise 1 tbsp. garlic, crushed 2 tbsp. fresh dill, chopped 1 tsp. onion powder 2-3 tbsp. milk salt & pepper to taste Preparation Blend all the ingredients until the texture is consistent. Adjust seasoning to your liking. This dip will stay fresh for about 1-2 weeks in the fridge.
Worcestershire Sauce Not “real” Worcester sauce, but rather a quick and easy version. It goes great with meat dishes, salads, and of course – a good Bloody Mary. Ingredients ½ cup apple cider vinegar 2 tbsp. Thai fish sauce 2 tbsp. honey 1 tbsp. molasses juice from one lime ½ tsp. ground clove ½ tsp. onion powder ¼ tsp. garlic, chopped ¼ tsp. chili powder Preparation In a sealable jar, mix all the ingredients. Shake until everything is combined. This sauce will stay fresh for about 1-2 weeks in the fridge.
Teriyaki Sauce Teriyaki sauce is a must-have in any Asian meal. Ingredients ½ cup soy sauce ¼ cup water 2 tbsp. sweet rice wine 1½ tbsp. brown sugar ¼ cup white sugar 1½ tsp. garlic, crushed 1½ tsp. ginger, crushed Preparation In a small bowl, combine all of the ingredients. Pour into a skillet and cook on medium heat until the sugar has melted. Allow to cool. This Teriyaki sauce will stay fresh for about 1-2 weeks in the fridge.
Pesto A delicious Italian sauce that can be used for anything from pasta dishes to meaty sandwiches. Ingredients 2 cups fresh basil leaves, packed 2 garlic cloves ¼ cup pine nuts 2/3 cup olive oil ½ cup parmesan cheese, grated salt & pepper to taste Preparation Put the basil, garlic and pine nuts in a food processor and blend until the mix is coarsely chopped. Add ½ cup of olive oil and blend until the texture is smooth. Add the rest of the oil and the grated parmesan and blend until the sauce is consistent. If you have any leftover sauce, you can freeze it for up to 3 months.
Kalamata Olives Tapenade A tapenade is an olive paste that adds a special and delicious flavor to any sandwich. Ingredients 2 cups Kalamata olives, pitted 2 tbsp. capers 3 anchovies 1 lemon, juiced 2 garlic cloves 1 tbsp. thyme 1 tbsp. oregano ½ cup olive oil fresh ground black pepper Preparation Blend all of the ingredients in a food processor. Adjust seasoning to your liking. Your tapenade will stay fresh for up to 1-2 months.