New recipes

Condiment Recipes


Condiments! No such thing as too many condiments, right? It doesn’t take much to make a difference, but making one from scratch makes the biggest difference of all! Try homemade tartar sauce, horseradish, and pesto. Oh, and we haven’t even talked about salad dressings. Doing those from scratch, whether it’s Thousand Island or Green Goddess or blue cheese, for example, transforms a salad in the best way possible!

Recent Condiments Recipes & Ideas

  • Escabeche (Pickled Jalapeños)

    These classic pickled jalapeños, or jalapeños escabeche, are made with fresh jalapeño chili peppers, white onions, garlic, carrots, cider vinegar and herbs. Serve them alongside Mexican dishes, or slice them up for burgers, tacos, or salsas.

  • Coco Morante

    How to Make Easy Refrigerator Pickles

    15 min

    Gluten-Free, Paleo, Vegan, Vegetarian

    Homemade refrigerator pickles are so easy to make yourself! No canning necessary. They're ready in about 24 hours. Great for burgers, sandwiches, and snacking all summer long.

  • Fresh Cherry Compote

    When Northwest sweet cherries are in season, eat as many as you can by the handful and then preserve summer's bounty for later in the year with this simple cherry compote!

  • Sally Vargas

    Easy Aioli

    10 min

    Dairy-Free, Low Carb

    Aioli is easy to make at home and serves as a garlicky, flavor-boosting accompaniment to vegetables, fish, BLTs, or fries. This mayo-like sauce is the extra special something you’ve been craving!

  • Summer Miller

    Roasted Red Pepper Hummus

    15 min

    Dairy-Free, Gluten-Free, Healthy, Vegan, Vegetarian

    Break out your food processor and make this creamy Roasted Red Pepper Hummus! This hummus is the perfect dip for vegetables and pita, or use it as a healthy sandwich spread. You’ll be surprised at how easy it is.

  • Katie Morford

    Easy Muhammara

    6 min

    Dairy-Free, Healthy, Vegan, Vegetarian

    Muhammara is the dip that's been missing from your life! This slightly-spicy spread is made with roasted red peppers, walnuts, and a touch of pomegranate molasses. It's great spread on a sandwich or served as a dip for veggies!

  • Elise Bauer

    How to Make Perfect Guacamole

    10 min

    Gluten-Free, Low Carb, Paleo, Vegan, Vegetarian

    The best guacamole keeps it simple: just ripe avocados, salt, a squeeze of lime, onions, chiles, cilantro, and some chopped tomato. Serve it as a dip at your next party or spoon it on top of tacos for an easy dinner upgrade.

  • Sally Vargas

    Vegan Mushroom Gravy

    45 min

    Dairy-Free, Vegan, Vegetarian

    Vegan Mushroom Gravy is rich with the earthy flavor of cremini mushrooms and intensified with an umami kick from soy sauce and miso. Pour this vegan gravy over mashed potatoes on your Thanksgiving table. Freezes well, too!

  • Marta Rivera

    Spicy Three-Chile Guacamole

    20 min

    Dairy-Free, Low Carb, Vegan, Vegetarian

    Take your guacamole game from “nice” to “not sharing” with a combination of serrano, poblano, and jalapeño peppers! You'll be so happy after one bite of this spicy, smoky dip. Doing cartwheels in the middle of a party will seem like a perfectly reasonable thing to do.

  • Prerna Singh

    How to Make Ghee

    Ghee has a lovely nutty flavor, lasts for up to a year, and has a high smoke point. It can also often be enjoyed by people who are lactose intolerant.

  • Summer Miller

    How to Make Whipped Cream

    There's no substitute for Homemade Whipped Cream, which tastes far superior to what you can buy at the store. It comes together quickly and makes baked goods, pies, and ice cream sundaes taste so much better.

  • Sally Vargas

    Honey Mustard Dressing

    Honey Mustard Dressing is ready in 10 minutes or less and adds zip to any salad, but don't let lettuce have all the fun! Use it as a dipping sauce for chicken fingers, a marinade for pork, or toss it with freshly roasted vegetables!

  • Sally Vargas

    Creamy Blue Cheese Dressing

    Ditch the bottled dressing and make bold, creamy blue cheese dressing at home in mere minutes! You probably have everything you need already in your fridge!

  • Hank Shaw

    Ramp and Parsley Pesto

    If you find ramps at your local farmer's market, make this ramp pesto! Ramps have a bright, garlicky flavor that is perfect for pesto. Toss it with pasta, spread on sandwiches, or swirl it into a spring soup.

  • Sally Vargas

    Mint Pesto

    Bring a little flavor into your life with this zippy, bright, and fresh mint pesto. It's made with loads of fresh mint, parsley, and almonds. Use it on everything from salad to pasta to toast!

  • Garrett McCord

    Sun-Dried Tomato Pesto

    When basil isn't in season, try Sun-Dried Tomato Pesto! Made with walnuts, it's punchy and sweet. Try it with pasta (of course), but also as a spread on sandwiches, as a dip with veggies, or stirred into soup!

  • Elise Bauer

    Cranberry Sauce

    20 min

    Gluten-Free, Vegan, Vegetarian

    Classic, easy and delicious homemade Thanksgiving cranberry sauce! Here's how to make cranberry sauce from scratch. It's so EASY! Perfect with turkey.

  • Elise Bauer

    A Guide to Balsamic Vinegar

    Ever wonder what balsamic vinegar is and how it is made? Here is an in-depth guide to all things balsamic — traditional balsamic vinegar, Balsamic Vinegar of Modena, balsamic glaze, and more.

  • Elise Bauer

    Caponata

    1 hr, 45 min

    Vegan, Vegetarian

    This Eggplant Caponata is a delicious Italian relish made with eggplant, onions, garlic, tomatoes, pine nuts, olives, raisins, capers, and parsley. Perfect spread for bread or a dip for breadsticks!

  • Summer Miller

    Bacon Jam

    If bacon makes everything taste better, then bacon jam makes it taste AMAZING! Whether you serve it on burgers or with a cheese plate, this jam will take your party to the next level.

  • Elise Bauer

    Fresh Basil Pesto

    15 min

    Gluten-Free, Vegetarian

    Classic, simple basil pesto recipe with fresh basil leaves, pine nuts, garlic, Romano or Parmesan cheese, extra virgin olive oil, and salt and pepper.

  • Elise Bauer

    Cranberry Sauce

    20 min

    Gluten-Free, Vegan, Vegetarian

    Classic, easy and delicious homemade Thanksgiving cranberry sauce! Here's how to make cranberry sauce from scratch. It's so EASY! Perfect with turkey.

  • Elise Bauer

    How to Make Perfect Guacamole

    10 min

    Gluten-Free, Low Carb, Paleo, Vegan, Vegetarian

    The best guacamole keeps it simple: just ripe avocados, salt, a squeeze of lime, onions, chiles, cilantro, and some chopped tomato. Serve it as a dip at your next party or spoon it on top of tacos for an easy dinner upgrade.

  • Elise Bauer

    Chimichurri

    Argentinean chimichurri is made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. A colorful and flavorful addition, chimichurri sauce takes just 10 minutes to make!

  • Elise Bauer

    Tomatillo Salsa Verde

    25 min

    Gluten-Free, Low Carb, Paleo, Vegan, Vegetarian

    3 methods for making homemade Tomatillo Salsa Verde, a delicious Mexican green salsa made with roasted tomatillos, chile peppers, lime juice, cilantro, and onion.

  • Elise Bauer

    Escabeche (Pickled Jalapeños)

    These classic pickled jalapeños, or jalapeños escabeche, are made with fresh jalapeño chili peppers, white onions, garlic, carrots, cider vinegar and herbs. Serve them alongside Mexican dishes, or slice them up for burgers, tacos, or salsas.

  • Elise Bauer

    Cranberry Relish

    Holiday and Thanksgiving Cranberry Relish recipe. Fresh cranberries ground up with apples and orange. Great with turkey sandwiches.

  • Elise Bauer

    Mango Chutney

    Mango chutney is EASY to make! This tangy, tasty condiment is a perfect dip or accompaniment to chicken, pork, or lamb

  • Elise Bauer

    Apple Chutney

    Easy-to-make, delicious apple chutney with chopped apples, onion, vinegar, brown sugar, orange peel, ginger and cinnamon.

  • Elise Bauer

    Candied Kumquats

    Super easy recipe for candying kumquats, those mini citrus you can eat whole. Great as a sweet condiment for meat and cakes.

  • Elise Bauer

    Mint Chimichurri

    15 min

    Gluten-Free, Low Carb, Paleo, Vegan, Vegetarian

    Tangy minty chimichurri sauce with fresh mint, parsley, and garlic.


40 Delicious Homemade Condiment Recipes: Easy-to-Make Dressings, Seasonings and Sauces

When you really think about it, there exists a plethora of condiments out there that we use to make our food taste absolutely delectable, but where do you get all your condiments from? The grocery store? Have you ever actually had a look at the ingredients on the back of the store-bought stuff? It’s full of preservatives, additives and other mysteriously unpronounceable ingredients that really look like they shouldn’t be in there. When you want something as simple as a honey and mustard dressing or a basic BBQ spice rub, the ingredient list really should not take up the entire bottle.

What many people don’t realize is that it’s actually ridiculously easy to make these staples from scratch. Not only does this save you money and a trip down to the store, but it gives you complete control over what goes in. Is your favorite blue cheese dressing a bit too pungent? Well you can make your own and use less cheese. Can’t find a mild enough sweet chili sauce for your sensitive taste buds? Well now you can make your own with fewer chilies than normal. See where I’m going with this?


28 Homemade Condiment Recipes That Will Win Your Next Cookout

Next time you're grilling, skip the store-bought ketchup, mayo, and BBQ sauce, and start from scratch. It'll make your burgers, chicken wings, and even salads taste soo much better. Need some grilling inspiration? Try our best-ever burgers.

This delicious dressing is SO versatile.

Get the recipe from Delish.

This spicy-sweet sauce goes amazingly well with almost anything.

The bottled stuff is great, but nothing beats homemade.

Paleo AND Whole30 friendly!

One dressing to rule them all.

The perfect thing to slather all over your ribs.

You'll be using this vinaigrette on everything.

They like their BBQ sweet and tangy in the Carolinas.

Basically guilt-free ranch.

This recipe makes more than you'll need for the strawberry salad, so save it for salads throughout the week, or use it as a delicious dip!


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19 Condiment Recipes Perfect for Summer Grilling

Yasmine is an Assistant Editor at Serious Eats, splitting her time between social and editorial work. Her work has been featured in Women’s Health and on L’Officiel USA, and she recently graduated from New York University with a master's in journalism. You can find her at Bleecker Street Pizza on any given weekend.

Condiments are to summer cooking as hot dogs are to baseball—you can have one without the other, but it just won’t be as good. Whether you’re grilling up meats and seafood this summer or simply fixing yourself a really good sandwich, condiments are an easy way to add flavor and depth to your dishes. You can turn up the heat with a spicy sauce, cool things down with a creamy yogurt dip, or change it up with some roasted tomato raisins. Condiments come in all shapes and sizes, and many of them require minimal ingredients and little to no effort, often making use of a blender, a food processor, or a mortar and pestle.

From Korean- and Memphis-style barbecue sauces to a velvety whipped feta dip and a punchy Lebanese garlic sauce, these are 19 of our favorite summer condiments to throw on burgers, grilled vegetables, sandwiches, and more.


7 simple finishing sauces to spoon on everything

Most of us are cooking more than usual these days. Whether you’re using the extra kitchen time to churn out four-course daily menus or cooking up big ol’ batch recipes to eat for days, keeping homemade meals interesting is the name of the game.

Enter finishing sauces: This class of condiment-esque dressings is great for warding off a culinary rut. Even when your base dish is basic—think burgers, grilled chicken breasts, pork cutlets or baked potatoes—a flavorful finishing sauce can make your meal feel special. Read on for seven sauces to get you started. Stir ’em together in under 5 minutes, and drizzle over whatever goodness you’re dishing up today.

Curry-mayo sauce

Sweet & spicy mustard sauce

Peanut-ginger sauce

Not-just-for-potatoes sour cream topping

Spicy ranch-taco sauce

Ketchup with a twist

Blue cheese dressing with a kick

Leslie Fink, MS, RD has been working at WW for 20 years. In addition to her role as a WW nutritionist and recipe editor, she works on food and program development for a variety of projects such as the WW cruises, WW Ambassador partnerships, WW Fresh, and WW x Blue Apron. Leslie helps bring delicious food and meal ideas to WW events, program materials, and more.

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Sauces and Condiments Recipe Collection

Sauces and Condiment recipes to t ake your cooking to new heights. We have a comprehensive list of sauces that are homemade, delicious and easy-to-make. Condiments are used to enhance our foods and include many different types of sauces, butters, salad dressings, relishes, jams and jellies, plus lots more to help in your cooking need. A collection of sauces and condiments recipes are invaluable to a cook. Sauces enable a cook to add the finishing touch to a wide variety of both sweet and savory dishes. A sauce, gravy, or simple glaze can make or break a good meal.

Beef Sauces

Al’s Secret Sauce
Awesome BBQ and all-purpose sauce for Pig Pickin dip, pork chops, ribs, and chicken on the grill. Some folks even put it on burgers and steaks.

Beef Au Jus – Au Jus Beef Juice
Au Jus is a French term meaning “with juice.” The term is used to describe the serving of meat, most often prime rib roast, surrounded in or served with a container of the natural juices that were produced as drippings while the meat was being cooked. It is not thick like a typical sauce or gravy.

Beef Stock
Learn to make outstanding homemade beef stock. This outstanding Beef Stock make a wonderful base for soups, sauces, stews, and other savory dishes. Say goodbye to store-bought versions!

Big Hoss Steak Marinade
Looking for a nice savory steal marinade? Here’s a great flavor combination that works well to marinade strip steaks such as flank steak, flat iron steak, or skirt steak. I have always been given rave reviews whenever I make this marinade.

Blackberry Barbecue Sauce
Wine, farm-fresh food, and friendship – A mighty powerful combination for the 4th of July celebration.

Blackberry-Wine Sauce
Another wonderful sauce that is good on pork, poultry, and beef.

Blue Cheese Dressing
This blue cheese dressing is so good! My husband loves it!

Creamy Roasted Garlic Sauce
This sauce is so delicious! There are so many uses for this sauce, such as with pasta, on vegetable, etc. Let your imagination be your guide with this sauce.

Garlic Blue Cheese Sauce
I love blue cheese! This sauce is excellent on both steaks and prime rib.

Horseradish Sauces
These four horseradish sauce recipes are fantastic served with your prime rib roast

Peppercorn Sauce
You’ll love the “zip” that the green peppercorns add to this sauce.

Pinot Noir Butter Sauce
This sauce is wonderful on a perfectly cooked steak.

Sour Cream Horseradish Sauce
This sauce is absolutely wonderful with prime rib.

Spicy Chile Pepper Sauce
If you like bold, spicy chile peppers, you will love this sauce. Not only is the color beautiful, but it has big flavors that will knock your socks off.

Yorkshire Pudding
A traditional English side dish to Prime Rib Roast is Yorkshire Pudding, a puffy pop-over like pastry made with the hot drippings from the cooked prime rib.

Beverage Syrups

Basic Simple Syrup Recipe
Also know as Sugar Syrup, Bar Syrup, and Rock Candy Syrup, is nothing more than water and sugar. It is the secret ingredient to the best cold homemade beverages, cocktails, and other drink recipes. With this recipe you can make as small or as large a batch as you wish and store it in the refrigerator in a well sealed bottle.

Breads

Cornbread Croutons
If, by any chance, you some some cornbread left over – how about using it to make Cornbread Croutons? Making Cornbread Crouton is very easy to do and so good! You could use these croutons on your salads, chili, stews, and soups. Also, wouldn’t these Cornbread Croutons make a wonderful turkey stuffing/dressing? Yum!

Making Homemade Bread Crumbs
There is nothing like homemade bread crumbs to improve the taste of your dish. Fresh homemade bread crumbs taste far better than store-bought bread crumbs and they are so easy to make! Making your own bread crumbs also saves money since commercial bread crumbs are expensive.

Butters and Oils

Beurre Monte Butter
Using just a little bit of water helps the emulsion process in preparing Beurre Monte. Whether you emulsify 4 tablespoons (2 ounces) or 1 pound of butter, just a tablespoon of water will do. Any amount of Beurre Monte can be made using this method.

Butter Ghee and Clarified Butter
Regular butter is made up of butterfat, milk solids, and water. Clarified butter and ghee are translucent golden butterfat left over after the milk solids and water are removed. In short, clarified butter is just butter that contains only pure butterfat. It has a higher smoke point than regular butter, thus allowing you to be able to cook at higher temperatures, and won’t spoil as quickly.

Coconut Butter
Coconut butter is simply just coconut flakes blended into a buttery consistency. It is so easy to make and so much cheaper than purchasing coconut butter. Great for Gluten-Free and Sugar-Free recipes.

Flavored Butters (Compound Butters, Finishing Butter, or Beurre Compos
A compound butter is butter that has been flavored by blending softened butter together with various ingredients. These can be savory or sweet. These tasty butter spreads are ideal for tea bread, muffins, scones, and pancakes.

Mary Enig’s Triple Oil Blend
Triple Oil Blend is by Dr. Mary Enig, PhD, a nutritionist and lipid specialist. This wonderful blend of three oils can be used in salad dressings or as a cooking oil. This oil blend contains an equal balance of Omega 3, 6, and 9.

Truffle Butter
Truffle butter is an excellent and easy way to prepare wild truffles. Nothing is better than a perfectly cooked steak with some truffle butter on top before serving. The ways to use and eat this wonderful truffle butter are endless. Let your imagination be your guide!

Chile Pepper Sauces

Spicy Chile Pepper Sauce
If you like bold, spicy chile peppers, you will love this sauce. Not only is the color beautiful, but it has big flavors that will knock your socks off.
Condiments, Creams, and Sauces

Creams and White Sauces

Basic Whipped Cream
Real whipped cream is rich and decadent and it’s flavor is very superior to that of its artificial counterparts. There is nothing better than a dollop of whipped cream to add a sweet finish to desserts and specialty drinks. Do not reach for that frozen non-dairy topping at your grocery store. Homemade whipped cream is easy-to-make at home using a mixer or manual whisk in just a few minutes.

Bhamel Sauce – Basic White Sauce
In France, Bhamel (bay-shah-mel) Sauce is one of the four basic sauces called “meres” or “mother sauces” from which all other sauces derive. Bhamel Sauce is also know as “white sauce” to most cooks. It is a smooth, white sauce made from a Roux made with flour, milk, and butter. It forms the basis of many other sauces.

Chermoula Sauce
This beautiful green Moroccan sauce is a great and healthy alternative to basil pesto as it does not need cheese. It is great on grilled fish, chicken, roasted winter vegetables such as cauliflower and squash.

Cocktail Sauce
Try this sauce with your next shrimp cocktail!

Cream Definitions
Are you confused about the different types of cream available?

Creamy Roasted Garlic Sauce
This sauce is so delicious! There are so many uses for this sauce, such as with pasta, on vegetable, etc. Let your imagination be your guide with this sauce.

Crema Agria
Crema Agr is Mexico’s version of sour cream. It can be found in some supermarkets in the dairy section, but if you cannot find it and do not want to simply substitute American sour cream, you can make it easily at home.

Creme frache
Commercial creme fraiche is quite expensive, so the homemade version is a life saver.

Creole Tartar Sauce
From the recipe files of chef Robert Hammond.

Devonshire Cream
Originally from Devonshire County, England, it is a thick, buttery cream often used as a topping for desserts. It is also known as Devon cream and clotted cream. Clotted cream has a consistency similar to soft butter.

Faux Aged Balsamic Vinegar
Aged Balsamic Vinegar, or as it is known in Italy, tradizionale, accumulates its flavor in a variety of wooden casks for as long as one hundred years. The result is a very concentrated dark brown, thick sweet vinegar, and it is a great luxury. If you don’t have it in your pantry – chefs have learned to do as the Italians so – reduce your balsamic vinegar with a little brown sugar. It is a good second. Great on beef, poultry, pork, and seafood!

French Onion Marmalade – Confit D’ Oignon
This is a wonderful condiment that can be used for a variety of meats, poultry, and fish or simply as a spread for sandwiches, breads, and appetizers. Also great as part of a cheese platter.

Hollandaise Sauce
What would the famous Egg Benedict be without a great Hollandaise Sauce? Also great served on cooked asparagus.

Horseradish Sauces
Three easy-to-make horseradish sauces. Fantastic served with your prime rib roast

Louisiana-Style Roux – How To Make Roux
Many New Orleans (Acadian, Creole, and Cayun) recipes start with “First you make a roux.” A Roux (pronounced “roo”) is browned in a mixture of white wheat flour and a cooking fat (oil or animal fat) that is used to thicken sauces, stews, and gravies. Roux serves as the base for most gumbo recipes where a rich, deep, hearty flavor, and texture is desired.

Roasted Lemons
“My latest love is roasting lemon slices in a little olive oil until the juices caramelize and the edges brown. While cooking, the lemons release their juices. What you are left with, is what you see in the picture, caramelized yummyness! Even used as a garnish, they are so pretty.

Roasted Garlic
Roasted garlic is milder than raw garlic. In fact, raw garlic is two to four times stronger in flavor. Garlic becomes very mellow and easy to spread after cooking.

Tartar Sauce
You’ll never buy tartar sauce from the store again after you taste this delicious, easy-to-make recipe!

Thousand Island Dressing
I serve this wonderful Thousand Island Dressing with salads, spread on sandwiches (especially Reuben Sandwiches), and seafood. It is so easy to make and so good!

Dessert Sauces and Condiment Recipes

Baked Apple Sauce
Learn how easy it is to make apple sauce in the oven.

Black Cherry Sauce
This Black Cherry Sauce is absolutely great on cakes and ice cream. Especially chocolate cakes!

Bourbon Butter Sauce
This sauce is sinful – so rich and wonderful! Absolutely great on cakes and ice cream.

Burnt Caramel Cream
Excellent served on pound cakes and over fresh fruit.

Caramel Sauce
You never need to buy prepared caramel sauce again! Making your own homemade caramel sauce is a lot easier than you might think, and it takes practically no time at all.

Caramelizing Sugar
Photo tutorial on how to caramelize sugar. Caramelizing sugar is a term most often applied to melting sugar until it becomes a caramel color liquid.

Chocolate Sauce – Perfect Chocolate Sauce
Making a great chocolate sauce couldn’t be easier! No vanilla and no sugar is added, just high-quality chocolate with cream, water, and a little butter to give just the right texture and taste. This truly is chocolate sauce perfection! Once you fall in love with this chocolate sauce, you might want to keep a jar of it handy in your refrigerator. The velvety sauce is amazingly versatile.

Chocolate Sauce – Diet Chocolate Sauce
A wonderful low fat, low calorie, and low carbohydrate chocolate sauce to serve over fruit, cake, etc.

Chocolate Caliente – Spanish Hot Chocolate Sauce
This Spanish Chocolate Caliente is a popular hot chocolate sauce that people enjoy all year long. It is so rich and intense! In Spain, it is served both as a drink and with Churros for dipping. As the chocolate sauce will thicken as it cools, it is best to make it right before you are ready to serve it with the churros.

Clotted Cream
This is a homemade or mock version of clotted cream. Excellent to use for your tea parties.

Cre frahe
Commercial creme fraiche is quite expensive, so the homemade version is a life saver.

Dulce de Leche (Arequipe and Manjar Blanco)
Dulce de leche, pronounced DOOL-say duh LAY-chay) is a luscious sweetened milk sauce that is literally finger-linking good! The name means “milk sweet,” “milk jam,” and “sweet milk sauce.”

Hazelnut Creme Filling andMaple Creme Filling
Recipes are courtesy of Ellen Easton of Tea Travels. These are great filling for your home-baked Cream Puffs.

Lavender Jelly
This jelly would be wonderful served as a dessert with ice cream, pudding, or cream.

Lemon Curd
This sweet, yet tart, velvety spread is very easy to make and heavenly on freshly baked scones, muffins, and tea breads.

Lemon Sauce
This easy-to-make delicious lemon sauce is great on desserts such as cakes, gingerbread, fresh fruits, and whatever else sounds good to you.

Maple Sauce for Strawberries
Fresh strawberries are absolutely delicious when served with this Maple Sauce.

Marshmallow Fluff/Cream
This is the best recipe that I have ever found to substitute for the store-bought marshmallow fluff. It is very easy to make and so delicious. Use this homemade marshmallow fluff/cream in any recipe that calls for marshmallow fluff.

Mock or Faux Devonshire Cream
An easy-to-make mock Devonshire Cream. Great for your tea party.

Orange Hard Sauce
This easy-to-make delicious Orange Hard sauce is great on desserts such as cakes and gingerbread, and whatever else sounds good to you.

Pumpkin Curd
Everyone seems to know about the delicious lemon curd which is a British teatime favorite. How about pumpkin curd? This sweet, yet tart, velvety pumpkin spread is heavenly on freshly baked scones, muffins, and tea breads. This is a definite “must try.”

Rose Petal Jam
Enjoy this wonderful jam at your next Afternoon Tea Party.

Zabaglione with Fresh Berries
The French refer to this as Sabayon and it is used as a dessert or a sauce. It is light and refreshing and perfect as warm weather dessert.

Frosting Recipes – Icing Recipes

Buttercream Icing
There are many versions of “Buttercream” icing or frosting. Some are made with eggs and all butter. Each decorator has his or her favorite. I, personally, think that the best taste and textured recipe is the one that has you cook your sugar, add to whipped eggs and use pounds of butter per batch.

Chocolate Frosting/Icing
I love chocolate frosting! In fact, I love everything chocolate. This is the perfect frosting to cover your next homemade cake.

Fruit Salad Dressings

1-2-3 Fruit Salad Dressing
The 1-2-3 Fruit Salad Dressing is from an older Betty Crocker Cookbook. The combination of citrus fruits in the dressing gives the fruits a wonderful delicious flavor!

Banana Fruit Salad Dressing
This Banana Fruit Salad Dressing is very refreshing and also low in calories. It is very light and compliments all fruits. You will never want to make a “yucky” canned fruit salad again!

Roux and Gravy

Louisiana-Style Roux – How To Make Roux
Many New Orleans (Acadian, Creole, and Cayun) recipes start with “First you make a roux.” A Roux (pronounced “roo”) is browned in a mixture of white wheat flour and a cooking fat (oil or animal fat) that is used to thicken sauces, stews, and gravies. Roux serves as the base for most gumbo recipes where a rich, deep, hearty flavor, and texture is desired.

Making Perfect Turkey Gravy
Hints and tips for making that perfect turkey gravy.

Milk Gravy
This is the only gravy you want to use when making Biscuits and Gravy. Just like Mom used to make!
Mom’s Biscuits and Gravy
Chicken-Fried Steak
Country-Fried Steak

Red Eye Gravy
The red eyes are the little specks of hot fat swimming on the top of this sauce.

Jams, Jellies, Relishes, and Preserves

Basic Berry and Fruit Puree
Simple basic fruit purees capture the sweet/tart balance of the summer fruit to use in fruit drinks, ice cream, sorbets, grantias, and whatever else you might want to use them in.

Blackberry Jam
After my daughter’s had their first successful attempt at Raspberry Jam making, they decided to take on canning Blackberry Jam. This second go round went more smoothly for them, as they got into the groove of the canning process. Lesson learned – The more canning you do, the easier and more comfortable it gets with each fruit or vegetable you preserve.

Blackberry Jelly
Do you remember picking fresh blackberries as a kid? Mom would then make a homemade Blackberry Pie and some homemade blackberry jelly. So good! I have learned from experience to wear a long-sleeved shirt and gloves to prevent all those scratches when pick blackberries.

Cajun Chow Chow Relish
A sweet, hot relish of pickled chopped vegetables. There are probably as many varieties of Chow Chow as there are Southern cooks.

Candied Orange Rind
These delicious candied orange rinds will be a welcome addition to any holiday party menu, tree trimming, or even wrapped to be given as a gift.

Canned Tomato Salsa Recipe – Canning Homemade Salsa
Learn how to properly and safely can your homemade Tomato Salsa. Preserving your own food is a very satisfying and rewarding experience. If we can can, you can too!

Freezer Blackberry Jam
With the bounty of fresh blackberry season, my daughters made some wonderful blackberry freezer jam after spending an afternoon picking berries. Freezer jeam is easy to make and does not require any cooking over the stove or placing the jam in a water bath for processing.

French Onion Marmalade – Confit D’ Oignon
This is a wonderful condiment that can be used for a variety of meats, poultry, and fish or simply as a spread for sandwiches, breads, and appetizers. Also great as part of a cheese platter.

Jalapeno Pepper Jelly
This wonderful recipe is by Brad Bolton of San Diego, CA. The jalapeno jelly is fantastic with cream cheese and triscuit crackers! It looks so pretty in red and green (for Christmas presents in pretty jelly jars).

Lavender Jelly
This exotic and gorgeously pretty lavender jelly will truly delight your taste buds with pleasure. In fact, you will absolutely LOVE the taste! It can be served as an unusual accompaniment to meats, such as lamb or poultry.

New Zealand Mint Sauce
After visiting New Zealand and tasting their wonderful lamb dishes, I put together this mint sauce recipe. Very simple to make and so good! Excellent for serving with lamb.

Orange Marmalade
This batch of Orange Marmalade came out fantastic and suitable for toast, drizzling on ice cream, pancakes, French toast, or using in salad dressings and marinades.

Perada (Pear Cheese or Pear Jelly)
Long considered a delicacy in Iberian and Latin cultures, Perada is nicely paired with cheeses such as Manchego.Perada is great served on a cheese platter.

Preserved Lemons – Lemons Preserved in Salt
What are preserved lemons? A preserved lemon is a lemon that has been soaking in lemon juice and salt for a period of time. During this process, the lemon loses the bitter taste and becomes sweet.

Raspberry Jam – How To Make Homemade Raspberry Jam
It’s that time of year again – Raspberry season! What better way to preserve the flavor of raspberries than making homemade raspberry jam? It’s called preserving summer in a jar. My family loves this treat during the winter.

Rose Petal Jam
Enjoy this wonderful jam at your next Afternoon Tea Party.

Stilton Blue Cheese Relish
Wait until you try this delicious cheese relish!

Lamb Sauces

Lavender Jelly
This exotic and gorgeously pretty lavender jelly will truly delight your taste buds with pleasure. In fact, you will absolutely LOVE the taste! It can be served as an unusual accompaniment to meats, such as lamb or poultry.

New Zealand Mint Sauce
After visiting New Zealand and tasting their wonderful lamb dishes, I put together this mint sauce recipe. Very simple to make and so good! Excellent for serving with lamb.

Spicy Chile Pepper Sauce
If you like bold, spicy chile peppers, you will love this sauce. Not only is the color beautiful, but it has big flavors that will knock your socks off.

Mayonnaise

Aioli Mayonnaise
Excellent served with poached fish and crab cakes.

Mayonnaise – Homemade Mayonnaise
According to Julia Child, mayonnaise is something every cook must confidently and rapidly whip up on command with nary a qualm, because it is one of the elemental cookery procedures.

Mayonnaise – Homemade Champagne Mayonnaise
Learn how to make delicious mayonnaise in your blender.

Mayonnaise – Tarragon Mayonnaise
Excellent served with poached fish and crab cakes.

Piment d’Espelette Mayonnaise Sauce
This is truly an amazing mayonnaise-based sauce. We have tried it with hamburgers, French fries, vegetables, fish, grilled steak, sandwiches, and as a base for vinaigrette. This is very tasty with everything!

Pasta Sauces

Creamy Roasted Garlic Sauce
This sauce is so delicious! There are so many uses for this sauce, such as with pasta, on vegetable, etc. Let your imagination be your guide with this sauce.

Marinara Sauce
This is a very good basic Marinara Sauce. Using this easy-to-make recipe, you can easily make an Arrabbiata Sauce.

Oven-Roasted Tomato Sauce
This is the perfect idea for those last of the season tomatoes. This is not really a recipe, but more of a technique that I use for making this wonderful Oven Roasted Tomato Sauce. This is a very simple technique that is subject to endless variation to your taste.

Parmesan-Asiago Topping
This is very addicting! Serve it as a topping for bread (crostini), tossed with pasta, on a baked potato, spooned over fresh sliced tomatoes, topping for a pizza – the possibilities are endless.

Peanut Sauce
The Peanut Sauce is excellent tossed with only cooked pasta and sesame seeds. It is very hard to describe the wonderful taste of this peanut sauce. Try it – you’ll like it.

Simple Basic Tomato Sauce (low fat, low calorie)
This basic tomato sauce can be used for spaghetti, ravioli, chicken Parmesan, or anything else that you want! It is very quick and very easy to make and tastes delicious! Anything from seasoning to spices can be added to flavor the sauce.

Spaghetti Sauce – Perfect Spaghetti Sauce
Spaghetti sauce is a good staple to learn to make. Once you know the basic ingredients and preparation you can make this sauce from memory. The best flavors in spaghetti sauce is garlic and wine – in my humble opinion.

Sun-Dried Tomato, Basil, and Almond Nut Pesto
This is a very flavorful twist on pesto. reat to use on pizza, vegetable tarts, pasta, sandwiches, in omelets, or add to Italian-style soups.

Pesto Sauces

Basil, Lemon, and Macadamia Nut Pesto
If you grow basil in your garden or can obtain it at a Farmer’s Market, make some homemade pesto. It is far superior to the commercial type in the markets.

Basil Pesto – Italian Basil Pesto – Pesto alla Genoves
During the summer months, when I always seem to have an abundance of basil in my garden, I always make this delicious basil pesto.

Basil Pesto with Pistachio Nuts
This basil pesto is a little different in that I used pistachio nuts. The flavor is bright and fresh for summer. Use it with pasta, roasted chicken or lamb, on sandwiches, fresh veggies, pizza, and especially on your fresh vine-ripened garden tomatoes.

Sun-Dried Tomato, Basil, and Almond Nut Pesto
This is a very flavorful twist on pesto. reat to use on pizza, vegetable tarts, pasta, sandwiches, in omelets, or add to Italian-style soups.
Pickles

Pickled Vegetables

Craven County Sweet Pickles
The Craven County Sweet Pickle recipes has become a very popular recipe with cooks coming to my web site.

Grand Mammy’s Carolina Sharps
This recipe was shared with me by my friend, Andra Cook of Raleigh, North Carolina. The recipe also appears in our cookbook called What’s Cooking America which was co-authored by Andra.

Pickled Armenian Cucumbers with Fresh Dill
I have made many pickled cucumber recipes with different types of cucumbers. This refrigerator version is the one our family loves. Not only are the cucumber pickles beautiful, but they hold up well in the refrigerator for a long time. The cucumbers stay crisp and they get better tasting every day.

Pickled Beets
This recipe is from my mother, Dorothy Hagerman. My mother used to make these every year when fresh beets were in the garden. They are a favorite of my husband.

Refrigerator Pickled Beets
Since I, personally, don’t like to take the time to process and can vegetables, I always want to either refrigerate or freeze them. T his is a very easy and delicious way to make pickled beets. My husband loves them!

Pickled Beets and Eggs
This is an old Portuguese recipe that her grandparents and mother used to make when fresh beets were in the garden. They took fresh beets from the garden and whatever amount they gathered they processed.

Sweet Pickled Banana Chile Peppers
This recipe does not require a water bath. Make sure the jars seal properly. If one does not seal, put it into the refrigerator. It will still pickle within two weeks. Use within two months.

Pork Sauces and Gravy

Al’s Secret Sauce
Awesome BBQ and all-purpose sauce for Pig Pickin dip, pork chops, ribs, and chicken on the grill. Some folks even put it on burgers and steaks.

Blackberry Barbecue Sauce
Wine, farm-fresh food, and friendship – A mighty powerful combination for the 4th of July celebration.

Blackberry-Wine Sauce
Another wonderful sauce that is good on pork, poultry, and beef.

Fireball Whiskey Barbecue Sauce
My daughter thought a Fireball Whiskey Barbecue Sauce would taste amazing on ribs. She experimented and came up with this outstanding sauce recipe. This Fireball Whiskey Sauce was so good that everyone was licking their fingers! This is a definite 󈫺+” recipe. Check out the Fireball Whiskey Glazed Baby Back Ribs that this delicious sauce was used.

Peanut Sauce
The Peanut Sauce is excellent tossed with only cooked pasta and sesame seeds. It’s very hard to describe the wonderful taste of this peanut sauce. Try it – you’ll like it.

Pork Dry Rub Seasoning
My son-in-law, Ben Weller, smokes delicious pork ribs for our family gatherings. This is his Dry Rub Seasoning recipe. Also check out Ben’s delicious Jalapeno Jerk Baby Back with Pineapple Barbecue Sauce and Fireball Whiskey Glazed Baby Back Ribs.

Red Eye Gravy
The red eyes are the little specks of hot fat swimming on the top of this sauce.

Root Beer Barbecue Sauce
Root Beer Barbecue Sauce has a nice sweet and tangy flavor that is a great sauce for pork or chicken recipes on the grill. Makes baby back ribs that made for a lip smackin’ barbecue dinner!

Savory Mustard Sauce
My husband and I like to use this Savory Mustard Sauce with our Petite Pork Tenderloin Roast. Give it a try.

Stilton Blue Cheese Relish
This outstanding recipe was shared with me by Kieran Sienkiewicz of Portland, Oregon. Kieran is an outstanding cook and served this excellent relish with a smoked pork tenderloin roast. On it’s own, it also makes a wonderful salad or an appetizer relish.

Poultry Sauces and Gravy

Blackberry-Wine Sauce
Another wonderful sauce that is good on pork, poultry, and beef.

Cajun Chow Chow Relish
A sweet, hot relish of pickled chopped vegetables. There are probably as many varieties of Chow Chow as there are Southern cooks.

Cucumber Sauce
This delicious Cucumber Sauce recipe and photo were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA. This sauce is great with seafood and poultry.

Linda’s Teriyaki Sauce
This is one of my favorite recipes. I like to grill chicken with this teriyaki sauce.

Making Perfect Turkey Gravy
Hints and tips for making that perfect turkey gravy.

Milk Gravy
This is the only gravy you want to use when making Biscuits and Gravy. Just like Mom used to make! Check out Mom’s Biscuits and Gravy recipe.

Peanut Sauce
The Peanut Sauce is excellent tossed with only cooked pasta and sesame seeds. Also great on chicken.

Southwest Spicy Sauce
If made properly, this sauce recipe yields a slow heat sauce. At first you might not think it has any heat, but be prepared for at least a little spice to hit your palate slowly. This sauce also makes a great dip with chips.

Turkey Stock
My favorite thing to do the morning after Thanksgiving is to make homemade turkey stock from the turkey carcass. It is so easy to do and so delicious! The stock can be used for a delicious soup or frozen for future use.

Chicken Stock – Basic Chicken Stock
This quick and easy Homemade Chicken Stock recipe uses a cooked rotisserie chicken to save time and effort. Using a purchased supermarket rotisserie chicken is a much simpler and easier way to make homemade stock. The taste is so much better than those boxed or canned chicken stocks that you can purchase in your local grocery store. You will love this shortcut method of making homemade chicken stock.

Salad Dressings and Vinaigrettes

Avocado Mojo Dressing
This is a very low-fat recipe where the avocados provide a healthy fat for your body and since there is no dairy ingredients, this can also be classified as Vegan. The flavorings’ of orange, lime, and garlic lend a Cuban influence, while the jalape adds a little kick!

Balsamic Vinaigrette
This is one of my favorite salad dressing! It is so easy to make and so good.

Balsamic Maple Vinaigrette (low fat, low calorie & low carb)
The addition of pure maple syrup brings this vinaigrette to a new dimension.

Basil Infused Vinaigrette (low fat, low calorie & low carb)
This is excellent served on fresh tomatoes from your garden.

Blue Cheese Dressing
This blue cheese dressing is so good! My husband loves it! Use it on your salads, as a dip, or on your steaks.

Caesar Salad Dressing (low fat, low calorie)
My all-time favorite salad is the Caesar Salad. Following is my delicious low-fat version of this salad. I promise you that your guests will never know the difference! I make this low-fat version all of time. I have served it with Thanksgiving and Christmas dinners.

Classic Raspberry Vinaigrette
The addition of either fresh or frozen raspberries, makes this dressing exceptional!

Creamy Mustard Dressing
This salad dressing is simply decadent with the addition of eggs. I like to serve it on Romaine Lettuce. It would also be great on a spinach salad.

Dad’s Goop Salad Dressing(low fat)
My friend, Karen Calanchini of Redding, CA, adapted and shared this tasty salad dressing recipe. Karen says, “This is from a good friend of mine and she says it is close to 60 years old and that her dad used to make it. I’ve created this low-fat version that I use all the time. It is very good!”

Everybody’s Salad Dressing
This delicious salad dressing recipe was shared with me by Alleta Huston. Alleta says, “My friend gave me this recipe and it is wonderful with any type of herb vinegar. It’s sort of a French style dressing. I gave this dressing out with my herb vinegar this Christmas.”

Green Goddess Dressing
The Green Goddess Dressing was created at San Francisco’s Palace Hotel (now called the Sheraton-Palace) in the 1920s.

Hazelnut Vinaigrette
The hazelnut oil really gives this vinaigrette a special taste! This recipe is a favorite of my husband.

Honey Mustard Dressing
My husband loves honey mustard dressing and this homemade version also delights him. So easy to make!

Hot Bacon Dressing
This hot bacon dressing is classic for warm potato salad or wilted green salads. Try it as a dressing on steamed vegetables as well.

Juniper Berry Vinaigrette
Recipe by chef Bruce Naftaly of Le Gourmand Restaurant in Seattle, WA.

Lemon Vinaigrette
This is one of my favorite salad dressing. I ‘m always making this vinaigrette. It is so easy to make and so good!

Orange Balsamic Vinaigrette
This vinaigrette is so refreshing and is so easy to make and so good. You will definitely enjoy this on your salads.

Pomegranate Viniagrette (low fat, low calorie & low carb)
Another great tasting slow fat, low calories, and low carbohydrate salad dressing – plus you have all the benefits of the pomegranate.

Poppyseed Dressing
This is the best poppy seed dressing you have every tasted!

Poppyseed Dressing 2
This delicious Poppy Seed Salad Dressing recipe was shared with my by Karen Calanchini of Redding, CA.

Sesame-Dijon Vinaigrette with Capers
Check out this very different, but delicious, version of Honey-Mustard Dressing.

Thousand Island Dressing
I serve this wonderful Thousand Island Dressing with salads, spread on sandwiches (especially Reuben Sandwiches), and seafood. It is so easy to make and so good!

Truffle Oil Dressing
This salad dressing is a wonderful gastronomic experience. The truffle oil provides a new meaning to salads as there is something about the smell that makes you want to throw aside your fork and eat the salad with your fingers!

Vermont Maple Dressing
This is a wonderful salad dressing. It is one of my family’s favorite salad dressings and sure to become one of yours.

Salsa and Guacamole

Avocado Mojo Dressing or Dip
This fantastic dressing would be classified as “raw” since it’s using fresh, uncooked ingredients (with the exception of the salt). This is a very low-fat recipe where the avocados provide a healthy fat for your body and since there is no dairy ingredients, this can also be classified as Vegan. The flavorings’ of orange, lime, and garlic lend a Cuban influence, while the jalapeno chile pepper adds a little kick!

Brenda’s Salsa Recipe
This is my daughter’s recipes. Salsa is a delicious uncooked chunky tomato sauce. You can develop a real passion for salsa, since it is low in calories and very flavorful.

Chunky Avocado Salad – Guacamole Salad
This version of guacamole is fantastic! I really like this chunky version over the mashed ones. It can be served as an appetizer or a salad with either corn or flour tortillas.

Cranberry Salsa with Cream Cheese
This fantastic recipe was shared with me by Carol Reich of Hillsboro, Oregon. Carol won a Dip Contest on the Satellite Sisters Radio Show with this outstanding and also beautiful-to-look-at recipe.

Jicama Salsa
Check out this very unusual and delicious salsa!

Mango and Black Bean Salsa
A wonderful salsa recipe. Also excellent with seafood and fish.

Peach-Avocado Salsa
This recipe was shared with me by my friend, Karen Calanchini of Redding, CA.

Roasted Bell Pepper & Avocado Salsa
Recipe by Chef Sarah Scott of the Robert Mondavi Winery of California.

Roasted Chile Pepper & Tomatillo Salsa
Fiery hot salsa – for those you like salsa hot! So good and so addicting!

Roasted Lemon Salsa
This is an unusual approach that produces a great condiment. Roasting a lemon softens its acidity and adds a toasty note. It’s a great topper for broiled or grilled chicken and fish.

Salsa Verde
Salsa verde is to Mexican cuisine what tomato sauce is to Italian food. Its most popular use is as a chip dip, but also used as a sauce on meats.

Stilton Blue Cheese Relish
This outstanding recipe was shared with me by Kieran Sienkiewicz of Portland, Oregon. Kieran is an outstanding cook and served this excellent relish with a smoked pork tenderloin roast. On it’s own, it also makes a wonderful salad or an appetizer relish.

Tropical Fruit Salsa
This fruit salsa is a delicious summertime treat. You can develop a real passion for this salsa, since it is low in calories and very flavorful.

Seafood Sauces

Chile-Mint Sauce
This sauce is excellent with seafood. The chile pepper gives that “kick” to liven up your seafood.

Cilantro-Lime Sauce
Cilantro Lime Sauce is excellent serve on any and all seafood. We like to use it on our fish tacos. So easy to make and so good!

Cocktail Sauce
Try this sauce with your next shrimp cocktail.

Creole Tartar Sauce
From the recipe files of chef Robert Hammond.

Cucumber Sauce
This delicious Cucumber Sauce recipe and photo were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA. This sauce is great with seafood and poultry.

Cucumber-Caviar Sauce
A very gourmet sauce that goes well with either smoked or baked salmon.

Dill Mustard Sauce
The wonderful Dill Mustard Sauce really compliments salmon’s delicate flavor.

Dill Sauce
A very easy-to-make gourmet dill sauce that goes well with any type of seafood.

Homemade Tartar Sauce
You’ll never buy tartar sauce from the store again after you taste this delicious, easy-to-make recipe!

Lemon Sour Cream Sauce
This lemon sauce is especially good with salmon, but goes well with any fish or seafood.

Pinot Gris-Dijon Sauce
A wonderful Dijon sauce that will go with any seafood or fish that you want to serve.

Pinot Noir Syrup
Reducing the pinot noir wine and adding a good quality balsamic vinegar, make for a wonderful sauce to serve with your salmon.

Spicy Chile Pepper Sauce
If you like bold, spicy chile peppers, you will love this sauce. Not only is the color beautiful, but it has big flavors that will knock your socks off.

Tarragon Mayonnaise
Excellent served with poached fish and crab cakes.

Thousand Island Dressing
I serve this wonderful Thousand Island Dressing with salads, spread on sandwiches (especially Reuben Sandwiches), and seafood. It is so easy to make and so good!

Truffle-Onion Sauce
This wonderful and spectacular recipe is excellent served with any type of poached fish (especially salmon).

Tomato Sauces

Arrabbiata Sauce
The term “arrabiata” means “angry” in Italian. It is a tomato or marinara sauce flavored with chile peppers to make it spicy

Canned Tomato Salsa Recipe – Canning Homemade Salsa
Learn how to properly and safely can your homemade Tomato Salsa. Preserving your own food is a very satisfying and rewarding experience. If we can can, you can too!

Marinara Sauce
This is a very good basic Marinara Sauce.

Oven-Roasted Fresh Tomato Sauce
This is the perfect idea for those last of the season tomatoes. This is not really a recipe, but more of a technique that I use for making this wonderful Oven Roasted Tomato Sauce. This is a very simple technique that is subject to endless variation to your taste.

Oven-Roasted Canned Tomato Sauce
Longing for summer tomatoes? When good vine-ripened fresh tomatoes are out of season, use top-quality canned tomatoes and roast them in your oven. Amazing things happen to canned tomatoes when you roast them in the oven.

Simple Basic Tomato Sauce
This basic tomato sauce can be used for spaghetti, ravioli, chicken Parmesan, or anything else that you want! It is very quick and very easy to make and tastes delicious! Anything from seasoning to spices can be added to flavor the sauce.

Slow-Roasted or Baked Tomatoes
These are great served on crusty bread with a little olive oil or as a side dish . This preparation is a welcome relief from canning all those tomatoes or using sun-dried.” You can also eat these “as-is” from the oven they are absolutely fantastic.

Spaghetti Sauce – Perfect Spaghetti Sauce
Spaghetti sauce is a good staple to learn to make. Once you know the basic ingredients and preparation you can make this sauce from memory. The best flavors in spaghetti sauce is garlic and wine – in my humble opinion.

Learn all about Balsamic Vinegar. How to purchase, how to cook with balsamic vinegar, and guide to balsamic vinegars.

Keeping Sauces Hot:

Sauces to be served hot can be kept in a double boiler over hot water.

Hollandaise and other egg-based sauces should be kept over warm water, otherwise they will become thin or curdled.
TIP: I keep my sauces warm in a small thermos container. I can keep them warm for a couple of hours this way. You can also make a sauce and travel with it.


Chile Pepita Crunch Is the Secret-Weapon Condiment One Texas Chef Swears By

To survive the dry days of Prohibition, Emma Koehler of San Antonio’s Pearly Brewery had to pivot to soft drinks, ice cream, dry cleaning and auto repairs. Nearly a century later, the hotel that bears her name similarly expanded their operations, offering the Emma’s Provisions line in order to stay in the black during the pandemic.

One of those provisions? A tasty little number that can go on everything — steak, salad, your index finger — that Hotel Emma culinary director and chef John Brand has dubbed Chile Pepita Crunch.

Brand, who crafts all of the provisions in-house with his team, came up with his take on the crunchy, relish-style condiment after encountering a much saucier version that was more akin to salsa during a trip to Mexico.

“I’ve been to Mexico dozens of times, but I had never seen anything like it,” he tells InsideHook. “It was a table condiment for chips with a green and red salsa right next to it. On the table, it was the only condiment that didn’t have an acid kick. It was very wet and I thought there were better applications if I took the sauce part out of it. I took out some of the oil and adjusted the ratio to make it work for us up here. It definitely took a couple of months to nail it down, but the recipe is set now. Once we got it locked in, the recipe has been consistent ever since.”

A blend of pumpkin seeds, hemp hearts, sesame seeds, roasted garlic, sunflower oil and morita chiles, Brand’s creation first appeared on the menu at the hotel alongside avocado toast and poached eggs, but has since been served as an accompaniment to foods ranging from ice cream to fish.

“It’s really good on a lot of things,” Brand says. “The texture makes it stand out. You can use a little or a lot and you’re not going to overdo it. It has a great mouthfeel to it with just a touch of heat. The morita chile is a touch more floral than some other chiles and isn’t whipping hot. I believe it is much more palatable. I don’t know what kind of chile was in it when I had it in Mexico, but it was about as spicy as ours is. We kept an eye on that so it could be used in a variety of different applications. People absolutely love it. I can say it’s a daily staple around here.”

Though the moritas provide subtle heat and also nod to the hotel’s cultural heritage of being so close to Mexico, it’s the toasted pumpkin seeds that really hold the versatile condiment together.

“Toasted pumpkin seeds are different and a bit more palatable than the raw ones you can get in a trail mix,” Brand says. “Toasting them really makes them pop up. The shell becomes a little thinner. It’s a crunch that lasts even if you put it in the fridge. It plays a great partner to something that’s already creamy and is going to bring a meatiness to a dish that wouldn’t necessarily have it. It fits in somewhere between mustard and salsa. A little bit is great on a lot of things without being overpowering. It’s just that missing link to complete a dish. Like salt or mustard, it’s not something I want to run out of in my home kitchen. I wouldn’t want to be without it.”

To get a taste of Southern Texas wherever you are, here’s a simplified version of Brand’s recipe.


Sauces and Condiments Recipes

When cooking Paleo, it is important to keep the salt, sugars, and additives out of the final dish. These sauce and condiment recipes keep the junk out of your food while still providing rich counterbalance to your meals.

The Seven Spice Blends the Cordains Can't Live Without (Plus: How to Dry Your Own Herbs)

Many store-bought spice combinations contain added salt, sugar, and preservatives. Try to make your own by buying dried herbs (or drying your own) and mix together at home.

Homemade Paleo Barbecue Sauce

Usually, store bought barbecue sauces are filled with sugar, added salt, preservatives, and other unnecessary ingredients, but our rich, slow-simmered Paleo BBQ sauce can be slathered all over grilled chicken, steak, or even sweet potatoes with no remorse!

Spinach and Artichoke Dip

No, you don’t need heavy cream and cheese to make a fabulous spinach and artichoke dip. Here’s a Paleo-friendly spin on the classic appetizer everyone loves.


Classic Balsamic Vinaigrette

Shutterstock

This balsamic vinaigrette recipe is a classic, and knowing how to make the most versatile of dressings is a pretty amazing kitchen skill to have. You can tweak this recipe to your liking, too. For a sweeter taste, swap out the Dijon mustard for a little maple syrup. For some spice, instead of using black pepper, go for some red pepper. Your salads are about to be the tastiest they have ever been.

Get our recipe for Classic Balsamic Vinaigrette.


Watch the video: The Best Chicken Soup Ever. Cooking Healthy Recipes Taste Show (November 2021).