Favorite Homemade Condiments by Rev. Carol A. Ingle (Raven)

[Dept of PMM Artists & things]

Favorite Homemade Condiments

Copycat Kraft Thousand Island Dressing

1/2 cup mayonnaise
2 Tbs ketchup
1 Tbs distilled white vinegar
2 tsp granulated sugar
2 tsp sweet pickle relish
1 tsp onion, minced
1/8 tsp table salt
dash pepper

Makes about 3/4 cup.

Combine ingredients in mixing bowl. Mix well. Place in fridge several hours to allow flavors to blend.

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Copycat Kraft Catalina Salad Dressing

2/3 cup ketchup
3/4 cup granulated sugar
1/2 cup white wine vinegar
1/2 cup vegetable oil
1/4 cup onion, minced
2 tsp paprika
2 tsp Worcestershire sauce

Makes about 2-1/2 cups.

Process ingredients in a food processor or blender until smooth. Place in fridge several hours to allow flavors to blend.

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Copycat Heinz Shrimp Cocktail Sauce

1 cup ketchup
2 Tbs A1 Steak Sauce
2 Tbs Worcestershire sauce
2 Tbs Horseradish Sauce, cream style
1 tsp lemon juice
1/4 tsp red pepper hot sauce
1/4 tsp table salt

Mix well. Store in fridge.

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Thai Peanut Dipping Sauce

4 Tbs peanut butter
2 Tbs vegetable oil
4 Tbs soy sauce
4 Tbs granulated sugar
4 tsp distilled white vinegar
1 tsp sesame oil
2 tsp sriracha sauce (or other red pepper hot sauce)
1/4 tsp ground coriander

Mix ingredients well. Serve over pot stickers, steamed rice, Asian Noodles etc.

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Homemade Taco Seasoning

1/4 cup flour
1/4 cup onion powder
1 tsp garlic powder
2 Tbs chili powder
2 tsp dried oregano
2 tsp ground cumin
2 tsp table salt

Mix well. Mix with 2-pounds of raw ground meat (beef or turkey) and cook until done in frying pan.

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Homemade Medium Hot Chili Powder

5 Tbs ground New Mexico Chili's
2 Tbs paprika
2 Tbs ground cumin
2 Tbs garlic powder
2 Tbs onion powder
1 tsp Mexican oregano
1/4 to 3/4 tsp cayenne pepper (to taste)

Mix well. Make 3/4 cup.

For milder chili powder use 1/4 tsp cayenne pepper.

For medium hot chili powder use 3/4 tsp cayenne pepper.

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Copycat Bell's Poultry Seasoning

3-Tbs dried rosemary
2-3/4 Tbs dried oregano
2-1/2 Tbs dried sage
2-1/4 Tbs dried ginger
2 Tbs dried marjoram
1-3/4 Tbs dried thyme
3/4 Tbs ground black pepper

Makes about 1-cup

Mix all ingredients well. Grind to a fine powder in spice or coffee grinder.

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Copycat Bulls Eye BBQ Sauce

1 cup ketchup
6 Tbs Worcestershire sauce
4 Tbs butter
3 Tbs distilled white vinegar
1 Tbs prepared yellow mustard
3 Tbs minced or dehydrated onion
4 tsp Hickory flavored liquid smoke
1/4 tsp red pepper hot sauce (Tabasco, Crystal, Franks)
1/2 cup brown sugar
1 Tbs granulated sugar
1 tsp table salt

Makes about 2 cups.

Combine ingredients in saucepan. Mix well. Simmer 15-minutes on low heat until sauce thickens.

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Copycat Best Foods Tartar Sauce

3/4 cup mayonnaise
2 Tablespoons Dill Relish
1 Tablespoon dried parsley
1/2 Tablespoon lemon juice
1/2 teaspoon dried onion flakes
1/4 teaspoon Worcestershire sauce

Mix well. Place in fridge at least 2 hours to allow flavors to blend and develop.

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Fusion Vinaigrette Salad Dressing

2 Tbs Balsamic Vinegar
2 Tbs Red Wine Vinegar
4 Tbs Seasoned Rice Vinegar
4 Tbs Olive Oil
Salt & Pepper to taste

Makes 3/4 cup

Combine ingredients and mix well.

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Homemade Best Foods/Hellmanns Mayonnaise using stick blender

1 whole egg, medium or large size
1 Tablespoon lemon juice (bottled ok)
1 teaspoon distilled white vinegar
1 teaspoon dry mustard (or 1/4 tsp prepared yellow mustard)
1/4 teaspoon table salt
pinch white pepper
1 cup vegetable (canola) oil, room temperature

Break egg into bottom of 1-quart canning jar or other tall narrow jar that allows you to immerse the mixing blades of a stick blender all the way to the bottom. The jar should be only slightly wider than the end of the stick blender.

Add lemon juice, vinegar, mustard, table salt and white pepper.

Add 1 cup of vegetable oil.

Place mixing blades of stick blender (turned off) all the way to the bottom of the jar, pressing down over the egg.

Turn stick blender on high speed, hold in place at bottom of jar for about 5-seconds until you see mayonnaise form under stick blender's mixing blades.

Slowly pull stick blender upward until the mixing blades reaches top of jar, taking about 5 more seconds. The stick blender will turn the oil into mayonnaise as it is pulled slowly to the top of the jar.

After chilling in the fridge, this mayonnaise gets slightly thicker and tastes very much like Best Foods/ Hellmann's Mayonnaise.

Makes about 1-1/3 cups of mayonnaise.

 

Here is a more complicated Thai peanut sauce used for dipping satays:

Spicy Peanut Sauce

6 cloves garlic
2 shallots
Bottom half of a stalk of lemon grass
1 tsp minced fresh or frozen galangal or 1/2 tsp ground dried galangal
2 tsp minced cilantro roots or bottom stems
2 tsp coriander seeds
1/2 tsp cumin seeds
5 dried red chilies
1/4 tsp freshly ground nutmeg
1/4 tsp ground cinnamon
1/4 tsp ground mace
1/2 to 1 tsp shrimp paste
1/2 cup unsalted roasted peanuts
1 1/2 to 2 cups (1-14 ounce can) coconut milk= Chill to get the cream to the top.
1-2 tbsp fish sauce, to taste
1-2 tbsp palm or coconut sugar, to taste
1 tbsp tamarind water - dissolve 1 tsp chunk of wet tamarind in 1-2 tbsp water

Cut and discard the root tip of the garlic, but leave the skin on. Do likewise with the shallots. Place both on a tray in a toaster oven or in the oven and roast at 400-45 F until softened, about 10-15 minutes for the garlic and 20-30 minutes for the shallots.

In the meantime, trim and discard the bottom tip and loose outer layer9s0 of the lemon grass. Cut the stalk into very thin rounds, then chop. Mince the galangal, ginger and cilantro roots (or stems).

In a small dry pan, toast the coriander seeds over medium heat until they are aromatic and dark brown, stirring frequently. Do likewise with the cumin seeds. Follow with the dried red chilies, stirring constantly until they turn a dark red color and are slightly charred. Grind the toasted ingredients in a clean coffee grinder to a fine powder. (Use the grinder only for spices.)

Using a heavy mortar and pestle, pound the lemon grass, galangal and cilantro roots (stems) until they are reduced to a paste. Peel the roasted garlic and shallots and mash into the mixture until well blended.

Then add the ground roasted ingredients, plus the nutmeg, cinnamon, mace and shrimp paste. Pound to make a well-blended paste.

Grind the peanuts in a clean coffee grinder or blender as finely as possible. Heat 2/3 cup of the thickest cream from the top of a can of coconut milk in a saucepan over medium-high heat. Reduce a few minutes until thick and bubbly. Fry the s[ice mixture in the cream, stirring frequently, until it is well mixed with the cream and has fully released its aromas and flavors (3-5 minutes).

Add half of the remaining coconut milk and the ground peanuts. Bring to a boil, and then reduce the heat to low and simmer 10-12 minutes, stirring well to blend the ingredients. Add more coconut milk as needed to constitute a creamy sauce the consistency of pancake batter. Season to taste with the fish sauce, palm sugar and tamarind water to the desired combination of salty and sweet, with a subtle tangy flavor in the background.

Simmer a few minutes more, and then transfer to a sauce dish and cool to room temperature before serving.

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Mustard - French's® Classic Yellow®

1/2 cup dry mustard
1/2 cup water
6 Tbs white vinegar
1 tsp Wondra® Quick-mixing flour
3/4 tsp Salt
1/4 tsp turmeric

1. Combine all ingredients in a small saucepan over medium heat. Whisk until smooth.

2. When mixture comes to a boil, reduce heat and simmer for 5-10 minutes, stirring often.

3. Remove pan from heat. Leave uncovered for 1 minute, then cover pan with lid until cool. Chill and store in a covered container.

Yield: 1/2 cup