What is the best sauce/condiment you've ever made?
I love sauces and condiments. I am beginning to make some on my own hot sauce and tartar sauce and hot dog chili and I was wondering if you guys had any recipes for some good sauces too.
I particularly liked the nacho cheese sauce i made today with just canned nacho cheese, Stone IPA beer and jalapenos (the beer makes all the difference!)
Out of necessity, I created a sauce for a lamb roast that is still a DH favorite today. We were in our cabin in Georgia and had put a lamb roast in the oven. I realized we didn't have the traditional mint jelly, but we did have a quart of mint juleps mixed up. I sauteed some shallot and garlic until tender, added about 2 or 3 cups of the mint julep (carefully, off flame) and let it reduce by about half. Then I added some half and half and reduced it again. I finished the sauce with salt and pepper to taste. Now my family refuses to eat anything with lamb but this sauce.
I made an AMAZING batch of salsa today. Ridiculously good. I'm not entirely sure how it happened. I set out to copy the salsa at Papalote, one of my favorite Mexican restaurants in San Francisco. What I ended up with is even more addictive than their version -- this one's a keeper!
Roasted Tomato and Pepita Salsa
makes about a quart
2 1/4 lbs. (8 large) roma tomatoes, halved lengthwise
1 bunch (about 6) medium-sized green onions, roughly chopped
3 large (5-inch) serrano peppers, halved lengthwise
1/2 C. raw pepitas (shelled pumpkin seeds)
2 Tbsp. red wine vinegar
2 Tbsp. garlic gold
2 tsp. organic cane sugar
1 1/2 tsp. kosher salt
1. Preheat oven broiler. Line a baking sheet with aluminum foil.
2. Spread out the tomatoes, green onions, and serrano peppers on the baking sheet, skin side up, about 6 to 8 inches from the broiler element. Broil for about 15 minutes, checking often, until all of the vegetables have picked up a good amount of color. Don't be afraid of some nicely blackened, charred surfaces -- this will contribute greatly to the flavor of the finished salsa.
3. Remove baking sheet from oven. Using a pair of tongs or a slotted spoon, transfer the vegetables to a medium-sized mixing bowl. Pour any liquid from the roasting pan into a small mixing bowl and set aside.
4. While the vegetables are cooling, heat up a 10" cast-iron skillet over a medium flame. When hot, add the pepitas to the pan, tossing occasionally and cooking until toasted but not burned, about 5 minutes. Transfer to the small bowl with the juice from the broiled vegetables.
5. Add the vinegar, garlic gold, sugar and salt to the small bowl with the pepitas and vegetable liquid. Use an immersion blender to process until smooth and creamy.
6. Add the blended pepita mixture to the medium mixing boil with the broiled vegetables. Use the immersion blender to combine, blending until smooth.
I have 2 that I made up and I like and too easy that you don't tell anybody.
#1. 2 green bell peppers, 2 poblanos, jalapenos to taste. Chop really fine in the food processor, put in a saucepan, add finely chopped garlic and salt to taste. Simmer for maybe an hour. Great with burgers and grilled meat.
#2. One part chinese duk sauce, one part honey, dijon mustard, siracha hot sauce, garlic powder all to taste. dip chicken pieces, wedged sweet potatoes, and onion wedges in this, put in a foil lined pan, bake at 375 till all is done. Baste with the sauce during cooking or easier, just dump it on. Great for after work
I wonder if the first one might be good with eggs...
i don't need to wonder, i *know* it would be! particularly if you toss in some queso fresco and fresh cilantro...and maybe even some bacon or diced chorizo...and serve it with fresh summer tomato and avocado on the side...
okay, now i'm hungry :)
A fruity, coconut habanero sauce. Great on pork, chicken, shrimp, a spoon....
saute a little garlic and scallion.
deglaze w rum
add a container of mango salsa (or you can make your own)
add 1/2 cup cream
add 1 small can coco lopez
add about 1/2 habanero minced (to taste -- they are hot)
simmer a few minutes.
4 tablespoons unsalted butter
2 ½ lbs sweet onions such as Vidalia, Walla Walla or Hawaiian, peeled, cut in half and sliced thin
1 tablespoon kosher salt
2 sprigs of rosemary
1 cup sugar
1/3 cup balsamic vinegar
2/3 cup red wine
½ pitted prunes, chopped
Melt the butter in a large soup pot. Add the onions and salt and toss the onions to coat them with butter. Place the rosemary sprigs on top of the onions. Put a lid on the pot reduce the heat to medium and cook for 30 minutes. This process will wilt the onions and release their juices.
Remove the rosemary sprigs. Add the sugar, vinegar, wine and prunes to the onions and stir. (Using tongs in place of a spoon works well for turning the onion in the liquid until the mixture has reduced to a more jam like state.) Place the rosemary sprigs on top of the mixture and cook for 30 minutes over medium heat. Remove the rosemary sprigs and discard. NOTE: You want to keep the rosemary sprigs whole. They are just here at the party for flavor. You do not want chewy rosemary leaves in your jam.
Continue to cook the mixture down for about another hour or until it reaches a very thick, jam like constancy, the onions are mushy and the prunes have all but melted away.
Reduce the heat if you need to in order to keep the mixture from burning or cooking too fast. Watch the mixture carefully this last hour and stir frequently. Ladle mixture into sterilized jars, cap and refrigerate. Keeps well in the fridge for many months.
YEILD: 2 cups
re: iL Divo
re: iL Divo
re: iL Divo
Tamarind Paste Tamarind Concerntrate
re: iL Divo
re: iL Divo
re: The Professor
I have a "brick" of tamarind. I assume I'm supposed to break off chunks and reconstitute it? Of course there are no directions on the thing. And I hope it doesn't have an expiration, since I don't remember when I bought it. Any suggestions?? I love a tamarind-cashew dip a local restaurant does and want to try to replicate it. Thanks!
I assume I'm supposed to break off chunks and reconstitute it?
it's a little more involved than that...but not much.
break off a piece, put in a heat-safe bowl, cover with hot water, and let soak for 30 minutes.
mash the softened pulp - i like to use a wooden spoon - to loosen/break up the solids.
set a sieve over another bowl, and pour the solids & liquid into the sieve, pressing on it to push through/extract as much as possible.
toss any seeds and fibrous materials that remain in the sieve, and use the strained pulp & liquid for your recipe.
you can also transfer any leftovers to a glass jar and store in the fridge for a month or in the freezer pretty much forever.
This is the one I use as a jumping off point when I want it savory: http://homesicktexan.blogspot.com/2009/09/bacon-jam-recipe-make-it-at-home.html
This is similar to what I do when I want to make it sweeter (although I use more maple, less brown sugar):
Best sauce I ever made was one for braised pork chops.
Figs, dried golden plums (not prunes), apple, vidalia onion, a dash of cayenne, sliced garlic, a hint of rosemary, and a dash of balsamic vinegar.
The chops themselves were seared, then braised mostly in a German Dopplebock beer, with the other stuff added midway through cooking. By the time it reduced, the chops were like butter, and the sauce (with some sweet butter stirred in before serving) concentrated to a very nice balance of sweet and acidic.
Does jam count? My strawberry rhubarb jam gets eyes-rolling-back-in-head reactions from everyone who tries it.
Strawberry Rhubarb Jam
makes 6 (8oz) jars
1 1/2 lbs. (3 large stalks) rhubarb, cut into 1/2" pieces
1 1/2 lbs. (about 2 pints) strawberries
4 1/4 C. organic cane sugar
juice of 2 lemons (about 1/3 C.)
1/2 tsp. butter or Earth Balance Buttery Spread
1. Combine all ingredients in a large pot and let macerate for 2 hours.
2. While ingredients are macerating, sterilize the jars and get your canning set-up ready.
3. Put the pot of strawberries and rhubarb over a medium flame and bring to a boil. Let boil for 20-25 minutes, until the jam begins to thicken and set.
4. Turn off heat and skim off any excess foam. Ladle the jam into sterilized jars, then process them in a hot water bath for 10 minutes.
Without question, it would be what my family calls *Carrie's Ham Sauce.* My mother's best friend made the most wonderful sauce ever, which we always served whenever the menu included ham. Mom would ask Carrie for her recipe but instead, a day or two later, Carrie would arrive at the front door with a quart jar of her famous sauce. Well, years and years (decades, really) pass, and Carrie is on her death bed in the hospital. She sends her husband to fetch her recipe box and, finally, gives my mother her recipe, which follows:
1 cup apple cider vinegar
1 cup sugar
1 large egg
1 heaping tablespoon dried mustard
Place all ingredients in a medium-sized saucepan, mix well and bring to a rolling boil. Boil about 10 minutes. Run the sauce through a strainer and serve either hot or cold.
This stuff is beyond yummy.
I've been hoovering far too many bowlfuls of rice with a stir-fried gochujang thing that my mom taught me to make. I try not to make it too often because of the caloric load, but keep convincing myself I'm going to use it as a dip for snap peas and carrots. It's basically ground beef, gochujang, chopped onions, jalapenos, garlic, scallions, sake, and sugar stirfried until toasty and fragrant. Kind of like a korean bolognese. Great on rice but also works with aforementioned crudite.
I never measure, but perhaps I can give you a 'sort of' recipe...
Take about a handful of ground beef and brown it in a pan with half a finely diced onion and 3 or 4 large garlic cloves (minced). Once all the meat has browned, strain out all but 3 or 4 Tbs of rendered fat and juice.
Return to heat and add finely chopped jalapenos (I use one whole, but adjust according to your taste) and about 1 Tbsp of sugar.
Mix one heaping soup spoon full of gochujang with a large splash or two of sake until it combines and pour that into the pan. Stir fry for about 3-5 minutes.
Take off heat and mix in about 1 or 2 stalks of scallion, finely sliced. Also add in about 1 tbsp of toasted sesame seeds.
Top a bowl of rice with about two heaping soup spoons of this mix and commence hoovering.
I remembered I found an actual recipe on a blog. (After I racked my brain for all that.) Here's a link:
Cant reproduce the exact recipe I use due to it being copyrighted (I'm using the recipe found in Modernist Cuisine), but it involves lots of different types of mushrooms, some molasses and honey, fish sauce and a few other various spices. Its absolutely amazing on a burger.
There are various recipes on the web for it, this one is the closest I found to the one I use. http://homecooking.about.com/od/condi...
Dice aged sour kimchi and throw it into a pan with a good amount of oil. I prefer animal fats for this, bacon fat is perfect.
Cook until kimchi becomes dark brown and caramelized. Deglaze with mirin and soju and reduce back down.
Fantastic as a condiment or side dish.
Sour Kimchi is what your brand new jar of kimchi will turn into in a few weeks. It will keep fermenting until it becomes a little too funky/sour to eat straight. For some reason the cooking completely tames the sourness and funk and turns it into a completely different beast. If you can't finish your kimchi and it goes sour try making caramelized kimchi with it!
I like it best when it's been cooked for a long time - at least 30 minutes. Oh, and it's great finished with a drizzle of sesame oil.
Hmm...I'd say 2:1 Mirin:Soju. The sweetness added from the mirin really adds something to the kimchi. You want to add enough mirin so that you can taste the sweetness; the soju is just to add a little zing. You can sub that for anything really, wine, vodka, etc. You could also sub some sugar, honey, whatever you have on hand to add sweetness.
Not intended as a condiment/sauce but works that way on many things, I love the Stir-Fried Roasted Eggplant in Deborah Madison's Vegetarian Cooking for Everyone. Because I have a low tolerance for hot peppers, I sub teriyaki sauce for the chili sauce, and add some tomato paste and onion. It is versatile enough to be an entree, side dish, or sauce. I top baked fish or chicken breasts with it, put it in a skillet, make wells and crack eggs into them, top pasta with it, and use it as a hot dog or sausage relish. It is good hot, room temp, or cold.
Cucumber Dill sauce either with greek yogurt or sour cream (16oz)
blend chopped cucumber with either of the two, add dill (tbs or to taste), lemon juice (tsp or to taste) , black pepper , garlic powder and salt all to taste
basically its like Tzatziki sauce without some of the ingedients
my wife adds this sauce to wraps, gyros, bread spread, salads etc
I cannot recommend the ginger-lime sauce in Mai Pham's best of Vietnamese and Thai Cooking highly enough (most of the recipes in that book are great). It is absolutely perfectly balanced, extremely easy to make. the recipes intro blurb says that some of Pham's customers (she runs a restaurant) say it's "the best sauce they've ever tasted." it is presented as a dipping sauce but I like it as a marinade, stir-fry sauce, etc.
you can go to the amazon page and search in the book:
re: Dorothy Dean
re: Dorothy Dean
The sauce sounds wonderful; however, I have a question. The ingredients list contains: 1 fresh Thai bird or any chilies, chopped and/or 1 t ground chili paste. The instructions contain: Place the garlic, chilies, chili paste, and ginger.
Does this mean to use both the chilies and the chili paste? The "and/or" is throwing me.
I like this "Devil's steak sauce" a lot: http://allrecipes.com/Recipe/devils-s... but feel it's best if you double the recipe and sub out tomato paste for the called-for tomato sauce, then don't cook it down as long as recommended. I use sriracha and also add a few shakes of fish sauce. I keep meaning to cook down some raisins or golden currents & puree them and use instead of the preserves.
I also make really good barbecue sauce but couldn't begin to tell you what's in there.
For Beef Wellington or just for beef in general I like a brandy cream sauce.
saute shallots in just a touch of olive oil, add a box of beef stock and reduce to half, add a cup of brandy, flambe, reduce to half, add 1 c. heavy cream and reduce to half. Capers sprinkled on top is great, too. It takes quite a while but is easy- and worth the wait. Yum!
People go nuts when I serve steak with Chimi....I make mine with parsley, cilantro, jalapenos, evoo, garlic, some type of wine vinegar and lime juice. When I'm feeling adventurous I might throw in some spices too. Cumin, coriander, paprika are usually winners. If I'm feeling crazy I'll spike it with some fish sauce and honey. :D
Our chimichurri sauce is my favorite thing EVAR to put on steak. It's just minced garlic, dried oregano, lemon juice, a tiny bit of olive oil, salt. The Hubster gets a little freaked out at the amount of this I schmear on my steak. Mosquitos and vampires shun me. My husband claims an Argentinian friend taught him how to make this. I think it's like salsa and spaghetti sauce, every Mama (or Papa) has their own spin on it. Long live chimi!
No parsley or fresh herbs? That's a different version I've never come across!
I asked a caterer once how he made his when we did an open house at our home, with an Argentinian BBQ. I didn't write it down, and I still look at 'someone's' recipe to get a guide on quantities, like Ty Flo, but usually the ingredients for mine stay the same - parsley, oregano, red wine vinegar, oil, crushed red pepper, salt & lots of garlic.
re: c oliver
re: c oliver
Was just reading Cooking Light (July). Their version has red onion, red wine vinegar, fresh oregano, olive oil, crushed red pepper, salt and garlic... with some chopped cilantro added before serving. Seems a little scant on the garlic for my liking, but I like the idea of the fresh oregano and cilantro. Might have to try this one.
The trick is finding REAL Japanese wasabi - - - the kind that comes in paste form, in a tube, with little chunks of horse radish in it - - the kind that will eat the lining out of your mouth - - that kind.
The rest is easy - - just add a little soy sauce, and you are ready to go. It is delicious, and absolutely great for dipping scallops, shrimp or (my favorite) rare, seared steak cubes.
This is the sauce served with ham at all big family dinners, and known - unsurprisingly - as "ham sauce." It would be good on other things too:
1/3 cup sugar
1 tablespoon dry mustard
1/4 teaspoon salt
1/2 cup mayonnaise
2 tablespoons prepared mustard
1 teaspoon horseradish.
Combine sugar, dry mustard & salt. Combine mayonnaise & prepared mustard. Mix together & add horseradish.
4 tsp lime juice
4 tsp finely chopped parsley
4 tsp crushed dill weed
1/3 cup plain yogurt
1/3 cup mayonnaise (Best Foods/Hellmans)
1 clove garlic
1 tbsp crushed fresh onion (mortar and pestle works great)
1 tbsp fresh ginger
salt and pepper to taste
Crush the garlic, ginger and onion in mortar and pestle. Combine with the remaining ingredients. Hold in refrigerator overnight.
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
Makes about 3/4 cup.
Combine ingredients in mixing bowl.
Mix well. Place in fridge several
hours to allow flavors to blend.
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.
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.
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.
Homemade Taco Seasoning
1 Tbsp 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.
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.
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.
Dad's 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.
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/
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/
Makes about 1-1/3 cups of mayonnaise.
Miracle Whip emergency copycat
1 cup regular mayonnaise
2 or 3 teaspoons powdered sugar (to taste)
1/4 teaspoon lemon juice
1/4 teaspoon prepared yellow mustard
dash of paprika
dash of garlic powder
For people that want to cut back on sugar, I've found you can substitute 1/4 to 1/2 a teaspoon of Stevia for the powdered sugar.
Mix well. Use in an emergency then hurry to the store to get more Miracle Whip. ;-)
I like mayonnaise and Miracle Whip. Sometimes I'll use one and sometimes I'll use the other.
For years after my mom passed away I craved her ‘barbeque’ sauce. I knew the ingredients but not the proportions. I hunted the ‘net almost weekly in search of a recipe that sounded similar. Finally I just started playing around. Mine isn’t as good – yet.
Like Mom, it’s not really a recipe but just stuff I love tossed together.
Heinz Chili Sauce and Ketchup in a 2:1 ratio is the base
Good amount (at least a heaping teaspoon) of Sambal Oelek
Sometimes I also add Sriracha
A few garlic cloves (minced)
A thumb of ginger (minced)
Mustard powder and a squeeze of good ole yellow mustard
Apple cider vinegar
A little water
I start this on the stove to dissolve the sugar. Then I bake it at 425 to get some caramelization going. If I just want it as a sauce I add a little more water and finish it on the stove.
Usually when it starts getting caramelized, that’s when I add shredded seitan into the sauce. Glory be, it’s tasty.