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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!)

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  1. I don't know if this is the best, but it was really surprisingly good and easy to make; I just mixed some powdered Japanese green tea with mayonnaise and a jot of lemon juice. It went well with fried calamari rings

    1 Reply
    1. re: steamer

      This sounds very different! I'll have to try it just because it sounds so different!

    2. Sriracha Dip:

      8 0z. container sour cream

      2 tsp Sriracha

      1 clove garlic

      Manzano pepper, minced (optional)

      jalapeno, minced

      1 generous TBL minced Thai basil

      4 generous TBL chopped green onions

      juice & zest of 1/2 lime

      It's delicious!

      1. 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)
        Shredded onion
        Mustard powder and a squeeze of good ole yellow mustard
        Apple cider vinegar
        Brown sugar
        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.

        1. 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.


          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/
          Hellmann's Mayonnaise.

          Makes about 1-1/3 cups of mayonnaise.

          17 Replies
            1. re: Antilope

              Can you believe that commercially prepared mayo has sugar in it? WHY????

              1. re: Candy

                I think there's sugar in nearly every processed sauce, dressing, condiment, no? I guess I notice how sweet jarred may is when I taste the homemade kinds. So much less sweet and so much more delicious!

              2. re: Antilope

                Thanx so much for the recipes. Can't wait to try them!!

                1. re: Antilope

                  "Peanut" Dressing for Mandarin Chicken Salad

                  1 cup mayonnaise
                  1 1/2 Tablespoons granulated sugar
                  1 1/2 Tablespoons balsamic vinegar
                  3 Tablespoons hoisin sauce
                  2 1/2 teaspoons sesame oil
                  1 teaspoon soy sauce

                  Mix all ingredients and tell me it doesn't taste like a peanut dressing.

                  1. re: Antilope

                    I've your flavor profile Antilope

                    1. re: iL Divo

                      That was supposed to read I really "love" your flavor profile.
                      This only written 4 minutes ago and I can't edit? > [even on my laptop] what's that about? what's going on with CH and the programs

                      1. re: iL Divo

                        The laugh I had when I read your first post helped my headache a little. It read like an awkward sexy foodie come on. Thanks.

                        1. re: MissusLisa

                          Just in case there are any cannibals out there, I have good taste but I don't taste good. ;-)

                          1. re: MissusLisa

                            oh gad you're right it did huh...
                            how embarrassing.............
                            I need to never do posts using my phone again but alas, I am sure I still will :)
                            hope your headache is better

                    2. re: Antilope

                      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.

                      1. re: Antilope

                        I realize this is an old post (before my time), but want say you have some great copycats. Purchased condiments & sauces are quite expensive, not to mention all the freaky things in there.

                        If you folks have any good salad dressings, that would be great too. Those bottled things are slimy & disgusting, plus expensive too.

                        1. re: cstout

                          Here's a copycat I developed for Ken's Creamy Apple Cider Vinaigrette (the same one used on Burger King salads):

                          Ken's Steakhouse Creamy Apple Cider Vinaigrette Copycat

                          1/2 tsp Spiced Cider Apple Flavor Drink Mix powder (sugar-free like Alpine or Mott's) - a packet of this is at many office coffee stations.
                          1/3 cup Vanilla Yogurt (like Dannon)
                          1/2 cup Mayonnaise
                          2 tsp Cider Vinegar

                          Add ingredients to a small mixing bowl. Mix well.
                          Use on Chicken, Apple & Cranberry Garden Fresh Salad, etc.

                          Makes about 1 cup.

                          1. re: Antilope

                            Apple Cider Vinaigrette Copycat - thanks for the recipe - will add that to my recipe file. Spring & Summer will bring us loads of fresh veggies & you can never have too many dressings.

                          2. re: cstout

                            Peanutless Peanut Sauce Dressing

                            1 cup mayonnaise
                            1 1/2 Tablespoons granulated sugar
                            1 1/2 Tablespoons balsamic vinegar
                            3 Tablespoons hoisin sauce
                            2 1/2 teaspoons sesame oil
                            1 teaspoon soy sauce

                            Combine ingredients. Mix well.
                            Tastes like a peanut sauce dressing,
                            but has no peanut products.

                          3. re: Antilope

                            Pineapple Brown Sugar Sauce for Baked Ham

                            It seems there is never enough sauce to go with the
                            baked ham. This recipe will solves that problem by
                            making extra sauce to serve on the side with the ham.

                            Makes about 2 cups

                            1 tbsp cornstarch and 2 tbsp cold water, mixed well
                            1 cup brown sugar
                            1 (8 oz) can crushed pineapple, with juice
                            2 tbsp lemon juice, bottled ok
                            1 tbsp prepared plain yellow mustard or dry mustard
                            1/8 tsp salt, optional

                            Add cornstarch and cold water to a cup and stir until a smooth paste forms.
                            Place all ingredients in a small saucepan and stir until well mixed.

                            Set burner heat to medium and stir constantly while heating, to prevent scorching.
                            Continue heating and stirring mixture until it comes to a boil.
                            Simmer for 2 minutes still stirring constantly until mixture thickens.

                            If mixture is not thick enough, mix another 1 tbsp of cornstarch with
                            2 tbsp cold water, stir into pan and simmer for a minute or two more.

                            Pour finished sauce into a serving bowl with ladle and serve with sliced baked ham.

                            1. re: Antilope

                              You can substitute 1/4 cup of Eggbeaters Original for the whole egg in the Homemade Stick Blender Mayonnaise recipe above. Still turns out great, you can't tell the difference.

                            2. This simmered tomato habanero sauce from Rick Bayless is incredibly easy, simple and GOOD.


                              1. Mango salsa ( just mango, red onion and jalapenos) is my current favorite

                                1. Veggie Dip

                                  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.

                                    1. re: mateo21

                                      Then you should make some smoked mayonnaise! Life changing!! I had it on a burger from Richard Blaise's restaurant FLIP, and was blown away by it.

                                      Take your favorite mayo (commercial or homemade) and add a few drops of liquid smoke to it. Unbelievable.

                                      1. re: sheilal

                                        I would rather add chipotle chili powder or salsa to it than that fake stuff. Smoke + heat = YUM.

                                      2. re: mateo21

                                        Generic Cheese Sauce, very useful: Make a white sauce of 1 stick butter and 1/2 cup flour and 4 cups milk, salt to taste. When it's done but still hot, dump in a whole envelope of the pre-shredded sharp cheddar cheese, to melt the cheese. I make this when I have extra milk I want to use up then I freeze it in 8-oz plastic margarine tubs. It's good with cooked vegetables, especially cabbage, cauliflower, and broccoli, or to use up leftover boiled potatoes or pasta, to make a quick au gratin, or ditto you can use the frozen hashed brown potatoes, or to make Hot Brown sandwiches.

                                      3. 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.

                                        2 Replies
                                        1. re: THewat

                                          This looks like a really good sauce I had once, and it was served with ham. I've been looking for the recipe for a while. Is it from a cookbook?

                                          1. re: alliebear

                                            I suspect it is, although I have no idea what - probably something circa '53. I hope the sauce is what you're looking for - that would be fun.

                                        2. 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.

                                          1 Reply
                                          1. re: RICKKELLEY

                                            Not to be annoying but real wasabi comes fresh in its root form, not in a tube.

                                          2. I love to make the Argentinean favorite, chimichurri sauce. Bunch of flat leaf parsley, couple cloves of garlic, pinch of dried oregano, white wine vinegar, crushed red pepper, and evoo. I can drink this stuff, but love it on steaks and chops.

                                            13 Replies
                                            1. re: Phurstluv

                                              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

                                              1. re: joonjoon

                                                I know, I go nuts!! Love it, I can drink it!! Like your idea w the fish sauce & honey ;)

                                                1. re: Phurstluv

                                                  try anchovy paste - it's particularly good with fresh oregano and sherry vinegar.

                                                  1. re: goodhealthgourmet

                                                    Another brilliant idea, thanks, I will make some this weekend since I have a ton of parsley!

                                              2. re: Phurstluv

                                                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!

                                                1. re: CapreseStacy

                                                  Funny how we have so many variations on Chimi going on here! I'll have to try the other variations to see which one is best! :) For the record I think my recipe is a variation on something I saw Tyler Florence make on Food 911.

                                                  1. re: CapreseStacy

                                                    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.

                                                    1. re: Phurstluv

                                                      I thought ALL chimichurri had to have parsley. No?

                                                      1. re: c oliver

                                                        technically, without parsley it's not *traditional* Argentinian chimichurri, but there are a lot of variations out there, some of which do omit it entirely. i think of it as the Latin answer to pesto...with which people similarly take all sorts of creative license :)

                                                        1. 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.

                                                          1. re: CapreseStacy

                                                            I like the sound of that also. And I have oregano in my planter box.

                                                            1. re: CapreseStacy

                                                              boy the one thing I can't seem to kill in the yard is the oregano.
                                                              it must be some strong stuff when all else goes to weed it keeps on kickin

                                                      2. re: Phurstluv

                                                        you and our DD. she loves this so much I made her a quart jar and it should have lasted her much longer but everything got dipped in it or poured over/on it.

                                                      3. 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!

                                                        1. gremolata - hundreds of variations but basically olive oil, parsley, citrus zest, garlic, toasted nut. put it on proteins, in grains, on pasta, tossed on French fries or with roasted veggies.

                                                          1. I like dipping roasted fingerling potatoes in an aioli of mayo, garlic, lemon juice and saffron.

                                                            1. Tiger sauce = Mayo + Horseradish

                                                              great on pit beef, burgers, pretty much anything grilled. At least I think so.

                                                              1. Plum chutney made using fruit from a friend's tree. Hot, sweet, spicy and wonderful on almost anything, especially a burger with Roquefort.

                                                                1. Home made Sofrito

                                                                  Cilantro-dijon mustard sauce

                                                                  Peter Reinhart's Onion Marmalade.

                                                                  And I'm trying to grow Re Cao to make recaito...it might take some time for this.

                                                                  1. 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.

                                                                    1. mayo + pesto
                                                                      mayo + chipotles in adobo

                                                                      both great on sandwiches

                                                                      1. 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:

                                                                        4 Replies
                                                                        1. re: Dorothy Dean

                                                                          I searched in the book and found several "ginger lime" results. Is it the ginger-lime dip or one of the others? Thank you.

                                                                          1. re: Bethcooks

                                                                            sorry, yes--the ginger lime dipping sauce, page 34!

                                                                            1. 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.

                                                                              1. re: Wtg2Retire

                                                                                This sauce should preferably be made with fresh chilis, but I guess they're saying you can sub chili paste if necessary.

                                                                        2. 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

                                                                          1. Sauce Maltaise to go over pan seared diver scallops.

                                                                            1. 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.

                                                                              1. Caramelized Kimchi:

                                                                                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.

                                                                                7 Replies
                                                                                1. re: joonjoon

                                                                                  Wow that sounds incredible, joonjoon. Is sour kimchi a different product from the jarred commercial variety? I just bought my first jar (only had it at a restaurant) sans MSG, and can't wait to use it! Can I use it for this recipe? Thanks!

                                                                                  1. re: Phurstluv

                                                                                    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.

                                                                                  2. re: joonjoon

                                                                                    mirin and soju in equal amounts?

                                                                                    1. re: lilmomma

                                                                                      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.

                                                                                      1. re: joonjoon

                                                                                        Ok, I just recently learned about Ponzu, what is soju?? I know I can look it up, but I like talking to people : )

                                                                                        Is it like Yuzu?? I'm so confused!!

                                                                                        1. re: Phurstluv

                                                                                          It's watered down Korean Vodka. :)

                                                                                  3. My two best sauces are chimichurri and tzatziki.

                                                                                    1. Best condiment I make is probably mushroom ketchup. It's like a giant umami bomb!

                                                                                      Sauces would require more thought!

                                                                                      3 Replies
                                                                                      1. re: twyst

                                                                                        How do you make this mushroom ketchup?

                                                                                        Speaking of ketchup based condiments, I love Tabasco ketchup and curry ketchup.

                                                                                        1. re: joonjoon

                                                                                          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...

                                                                                          1. re: twyst

                                                                                            For copyright purposes, you can list the ingredientsand their amounts but have to paraphrase the instructions.

                                                                                      2. I call this Korean Ketchup - because it goes on everything in Korea.

                                                                                        Soy sauce and vinegar in 1:2 ratio. Tons of chopped scallions, minced garlic, and lots of gochugaru. It's awesome with almost everything, but I especially love it on tofu.

                                                                                        2 Replies
                                                                                        1. re: joonjoon

                                                                                          What is gochugaru? My daughter is really into tofu and I'm always looking for new ways to make it interesting.

                                                                                        2. 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.

                                                                                          4 Replies
                                                                                          1. re: soypower

                                                                                            I make a shortened version of that with gochujang, beef, garlic, sake and sesame oil but all the other stuff you add sounds awesome! I'm definitely going to try this.

                                                                                            1. re: soypower

                                                                                              can you give me a more exact recipe? I can never make things taste right on my own. Thanks

                                                                                              1. re: lilmomma

                                                                                                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:


                                                                                                1. re: soypower

                                                                                                  soypower, thats sounds great! Thnaks.

                                                                                            2. 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
                                                                                              Pinch salt
                                                                                              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.


                                                                                              1. 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.

                                                                                                3 Replies
                                                                                                1. re: operagirl

                                                                                                  Where does the butter come in?
                                                                                                  I have a quart of macerated strawberries all ready for jam, maybe I should pick up some rhubarb and turn it into a gift for my Dad this Sunday.

                                                                                                  1. re: rabaja

                                                                                                    Oops, good catch! The butter comes in in step 4. You stir it in before skimming off the foam -- often, that tiny bit of fat will help the foam deflate and settle back into the jam so you don't have to skim as much off. You can leave it out and just skim away, too!

                                                                                                    1. re: operagirl

                                                                                                      Thank you!
                                                                                                      I like the idea of not having to skim so much. Although the skimmed off foam is pretty good on yogurt too...;)

                                                                                                2. 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.

                                                                                                  1 Reply
                                                                                                  1. re: The Professor

                                                                                                    chipotle mayo
                                                                                                    1 c greek yogurt
                                                                                                    1 c mayo
                                                                                                    juice of 1 lime and zest
                                                                                                    chipotle in adobo sauce pureed--to desired heat

                                                                                                  2. Most recently, it was bacon jam. Awesome on burgers, great swirled into scrambled eggs.

                                                                                                    5 Replies
                                                                                                    1. re: LisaPA

                                                                                                      been wanting to make this for a while now, it sounds/looks delicious.

                                                                                                      1. re: LisaPA

                                                                                                        Yes, I love bacon jam more than just about any other condiment I've ever made. Sweeter and more savory versions are both amazing.

                                                                                                        1. re: LisaPA

                                                                                                          me too, must have the recipe, please, my husband would be so thrilled. Thanks!

                                                                                                          1. re: Phurstluv

                                                                                                            This is the one I use as a jumping off point when I want it savory: http://homesicktexan.blogspot.com/200...

                                                                                                            This is similar to what I do when I want to make it sweeter (although I use more maple, less brown sugar):

                                                                                                        2. This Plum Ketchup is one of my favorites. I always use the deep purple-black plums you get in the summer.


                                                                                                          5 Replies
                                                                                                          1. re: LindaWhit

                                                                                                            oh yeah!....definitely gonna try that one...thanks for the link!

                                                                                                            1. re: The Professor

                                                                                                              And you can make it as speecy-spicy as you like by adding more ginger and cayenne pepper. :-)

                                                                                                              1. re: LindaWhit

                                                                                                                Blender Hollandaise Sauce from Epicurious. http://www.epicurious.com/recipes/foo...

                                                                                                                You could put this on an old shoe and it would be good.

                                                                                                            2. re: LindaWhit

                                                                                                              I love fruit based ketchup and this one sounds awesome...thanks!

                                                                                                            3. 2 come to mind instantly

                                                                                                              BBQ sauce = 2 ingredients
                                                                                                              Cocktail sauce = 3 ingredients

                                                                                                              20 Replies
                                                                                                              1. re: iL Divo

                                                                                                                What 2 ingredients in BBQ sauce?

                                                                                                                Cocktail sauce= ketchup horseradish and ???

                                                                                                                  1. re: potbeagle


                                                                                                                    bbq-ketchup+dark brown sugar
                                                                                                                    ccktl-ketchup+horseradish-+Dijon mustarde

                                                                                                                    1. re: iL Divo

                                                                                                                      Just ketchup and dark brown sugar make for a sweet-with-no-spicing BBQ sauce. I'll continue adding a few more ingredients to my BBQ sauce. :-)

                                                                                                                      1. re: LindaWhit

                                                                                                                        Just ketchup and dark brown sugar make for a sweet-with-no-spicing BBQ sauce. I'll continue adding a few more ingredients

                                                                                                                        plez do LW
                                                                                                                        I'm not telling you how to make yours, that wasn't the point for my post, add whatever floats your grill

                                                                                                                        1. re: LindaWhit

                                                                                                                          I do the ketchup/brown sugar thing too sometimes...but I do add a hint of tamarind paste as well to give it just a bit more tang.

                                                                                                                          1. re: The Professor

                                                                                                                            professor: where does one find tamarind paste please?

                                                                                                                              1. re: iL Divo

                                                                                                                                any Indian, Hispanic or Asian market. some Whole Foods locations have it as well.

                                                                                                                                1. re: goodhealthgourmet

                                                                                                                                  As do various local supermarkets - at least some here in Boston do. It's not that hard to find.

                                                                                                                                2. re: iL Divo

                                                                                                                                  Exactly what everyone has responded.
                                                                                                                                  I purchase mine at one of the dozens of Asian grocery stores in central NJ where I live.

                                                                                                                                  1. 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!

                                                                                                                                    1. re: Phurstluv

                                                                                                                                      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.

                                                                                                                              2. re: LindaWhit

                                                                                                                                My barbecue sauce is an 8-oz can of tomato sauce, a can of water, a chopped onion, about half a cup of dark brown sugar, about 1/3 cup vinegar, 1-2 tsp salt, 1/2 tsp garlic powder, 1 tsp cinnamon, 1/2 tsp clove. Use in slow cooker with beef or pork until meat falls apart---shred meat with two forks---adjust seasoning. The cinnamon and clove are necessary.

                                                                                                                            1. re: potbeagle

                                                                                                                              Cocktail sauce for me is ketchup, horseradish, lemon juice and (ALWAYS) Worcestershire sauce.

                                                                                                                              1. re: c oliver

                                                                                                                                well then you just continue making it that way
                                                                                                                                you are far and away more inventive than I

                                                                                                                                1. re: iL Divo

                                                                                                                                  Actually if you google you'll see that most recipes have a minimum of those ingredients. No invention here at all.

                                                                                                                                  1. re: iL Divo

                                                                                                                                    A good, simple recipe uses 6 tablespoons tomato ketchup, 2 tablespoons horseradish, 4 tablespoons lemon juice, celery salt to taste, Tabasco sauce to taste.

                                                                                                                                  2. re: c oliver

                                                                                                                                    try it with about 4-6 drops of angostura bitters to smooth out the bite

                                                                                                                              2. Onion Jam
                                                                                                                                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

                                                                                                                                1. 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.

                                                                                                                                  1 Reply
                                                                                                                                  1. re: RippleFL

                                                                                                                                    oh YUM................................now that's some great sounding stuff RippleFl

                                                                                                                                  2. 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

                                                                                                                                    3 Replies
                                                                                                                                    1. re: Floridagirl

                                                                                                                                      These sounds great! Looking forward to trying! I wonder if the first one might be good with eggs...

                                                                                                                                      1. re: JeremyEG

                                                                                                                                        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 :)

                                                                                                                                        1. re: goodhealthgourmet

                                                                                                                                          a tapenade equal parts chopped fine red onion, can of chopped black olives, small jar of pimento and a tin of anchovy, chopped. mix it together its done

                                                                                                                                    2. 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.

                                                                                                                                      1. 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.

                                                                                                                                        1. Tomato Jam is one of my go to recipes - I put up anywhere from half a dozen to a dozen jars each summer and use it all year long, smeared on crackers, as a dipping sauce for fries, to top burgers, etc. There's a number of different versions out there - I got my recipe from FoodInJars.com and doubled up on the ginger.

                                                                                                                                          I also make a mighty tasty corn salsa (also from Food In Jars - from the cookbook this time, not the website) that has a wonderful puckery tartness to it that makes me happy no matter what I put it on.

                                                                                                                                          Then there's a strawverry vanilla key lime sauce I make. It started as a vanilla jam recipe that I subbed out the lemon juice with key lime, increasing it and adding some of the zest... that never quite set as a jam. I have issues with getting a good set on jams so I opt for more saucy rather than rubber that will bounce off the floor.. and I serve it over icecream, or add a couple of spoonfuls to my oatmeal or cream of wheat in the mornings. So yum. I can't wait for strawberries to start showing up cheap so I can make more, I only made 2 half pints last year.

                                                                                                                                          1. familiar sauce that's used in steak and frites and salad in Lima

                                                                                                                                            spicy, creamy,basily-amazing

                                                                                                                                            1. Take the fond from a seared hanger steak, add a pat of butter and minded shallots. Cook until translucent. Add a cup of red wine, salt, and plenty of ground pepper, and reduce by half. Serve hot on aforesaid steak. Mmmm. That is my sauce winner. On the same plates serve hot pomme frites with mayonnaise made from two egg yolks, juice of half a lemon, a generous teaspoon of Maille Dijon, a goodly pinch of kosher salt, and a cup of peanut oil. Serve a blob with the aforesaid fries. That is my condiment. Towards the end of the meal the two may get mixed...goodness. Simple but oh so good, especially with a nice Pinot Noir and other mayonnaise friendly things to nibble, like cold artichokes.

                                                                                                                                              1. Thai Relish (Sweet & Hot). 1 1/2 cups golden raisins; 1 sweet red bell pepper; 1 cup canned tomatoes with liquid; 8 cloves garlic; 1 1/2 teaspoons salt; 5 tablespoons white vinegar; 12-oz jar of pineapple jam; 9 oz pineapple juice; 4 tablespoons brown sugar; 1-2 teaspoons hot chili flakes. Process raisins, tomatoes, red pepper, salt, vinegar, chili flakes, and garlic in Cuisinart. Put in wide saucepan with everything else. Simmer, stirring often, for about 20 minutes until thick and shiny. Pour into 1 quart size Mason jar and store in refrigerator.

                                                                                                                                                1. Tahini Mint Maynnaise: 1 cup any mayonnaise, 2 tablespoons (or more, according to taste) tahini, 1 clove garlic, 1 tablespoons chopped fresh mint or 1 tablespoon dried mint, 1 tablespoons lime juice, 1/8 tsp cayenne pepper. This is amazing on cold chicken.

                                                                                                                                                  3 Replies
                                                                                                                                                  1. re: Querencia

                                                                                                                                                    This sounds good. I want to try this on cold chicken per your suggestion. Thanks!

                                                                                                                                                    1. re: Antilope

                                                                                                                                                      Adding tahini to mayonnaise makes a really rich mayonnaise, then the lemon juice and mint cut the richness. I remember having this sauce on cold chicken sandwiches with crisp bacon on them, on some very nutty whole wheat rolls. Wow. Or it does well with a supermarket rotisserie chicken.

                                                                                                                                                    2. re: Querencia

                                                                                                                                                      I just tossed my tahini when I cleaned out the freezer. I'd used maybe 2 TLB of it and then froze the jar not knowing when I'd use it again or if I'd use it again. of course now I see this....dang

                                                                                                                                                    3. Ed's Homemade Mustard: Soak 1/3 cup mustard seed (light or dark) overnight in 1 cup water. Next day add 2 tablespoons wine vinegar, 1 1/2 teaspoons salt, and 2 tablespoons honey and blend in a blender (must be a blender---processor doesn't work) for about five minutes until it turns creamy. Refrigerate. Very hot at first then gets milder. Keeps forever. Replicates expensive gourmet mustards but costs pennies to make. Recipe is easily quadrupled. This mustard is the only thing I keep a blender for any more. My late husband made this for years and years so I have left his name on the recipe.

                                                                                                                                                      1 Reply
                                                                                                                                                      1. A Greek friend made SKORDALIA (accent final syllable, thus skor-dah-LYAH) for us in this way: she took several slices of sourdough bread, no crust, in her hand and held it under the cold water faucet just to wet it through then squeezed it as dry as she could. Then she put it in the Cuisinart with a LOT of garlic, probably 10-12 cloves, and a tablespoon or two of vinegar and some salt and pulverized it. Then slowly and gradually she dribbled olive oil (1/3-1/2 cup?---she didn't measure anything) in while the machine was running. The result was the most garlicky mayonnaise-y sauce in the world which we loved eating on everything possible.

                                                                                                                                                        1 Reply
                                                                                                                                                        1. re: Querencia

                                                                                                                                                          I gotta stop reading this thread. this is ridiculous.
                                                                                                                                                          I'm not even home to make this stuff and hubby is outta state-what's a girl to do

                                                                                                                                                        2. What a wonderful thread! I am printing out the whole thing. Although I keep remembering Cervantes' comment that "The best sauce is appetite".

                                                                                                                                                          1. Here's one of my favorites. It's an East Carolina BBQ sauce, which is great on pulled pork. Just mix it together, no cooking necessary. Super tasty!

                                                                                                                                                            1 cup white vinegar
                                                                                                                                                            1 cup cider vinegar
                                                                                                                                                            1 tablespoon brown sugar
                                                                                                                                                            1 tablespoon cayenne pepper
                                                                                                                                                            1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste
                                                                                                                                                            1 teaspoon salt
                                                                                                                                                            1 teaspoon ground black pepper


                                                                                                                                                            1 Reply
                                                                                                                                                            1. re: Burghfeeder

                                                                                                                                                              I LOOOOVE THE

                                                                                                                                                              B U R G H

                                                                                                                                                              husband was born close by and I've been there as often as needed but more often because I love it.

                                                                                                                                                              everything about it delightful and don't get me even started on the food there. yummm.

                                                                                                                                                              what's that main downtown area called sorta by the old 3 Rivers Stadium. it's got Whole Foods and Grocery Outlet and Primanti's all within walking distance. and that Main Street where you pick your fish.....ah