Kitty
05-08-2009, 06:59 AM
You probably already have most of the ingredients you need to make your own condiments. You'll save money and end up with more delicious meals. Here are a few recipes.
Ketchup
1 6-ounce can tomato paste
2 tablespoons white vinegar
1 tablespoon brown sugar
1 teaspoon molasses
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon allspice
1 teaspoon salt
1 tablespoon corn syrup
1 1/4 cups water
Mix together all ingredients in a saucepan over low heat; simmer gently until you get the consistency of ketchup, 45 minutes to 1 hour. Taste and adjust salt if necessary. Allow to cool. Pour into container with a lid. Store in refrigerator. Yield: 1 1/2 cups ketchup.
Note: This recipe doubles well.
Spicy Country-Style Barbecue Sauce
2 tablespoons vegetable oil
1 medium onion, diced
1 8-ounce can tomato sauce
1/2 cup packed brown sugar
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
4 teaspoons chili powder
2 teaspoons salt
1/4 teaspoon dry mustard
2 teaspoons cornstarch
Place onions and oil in a small saucepan over medium heat and cook until onions are tender. Add the remaining ingredients and bring to a boil, stirring constantly. Reduce heat to low and simmer, stirring occasionally, for 15 minutes or until sauce reaches desired consistency. Yield: 1 2/3 cups.
Fresh Mayonnaise
1 egg
1 teaspoon salt
1 teaspoon sugar
1 teaspoon mustard
1/2 teaspoon paprika
3 tablespoons vinegar (or lemon juice)
1 1/2 cups vegetable oil (or less, if mixture thickens quickly)
Put egg, salt, sugar, mustard, paprika and vinegar in blender. Cover and blend for a few seconds. With blender still running, add the oil very slowly. Blend until thick and smooth. Yield: about 2 cups.
Note: Substitute pasteurized egg substitute for raw egg for pregnant women or elderly persons.
Steak Sauce
1 1/4 cups ketchup
2 tablespoons prepared yellow mustard
2 tablespoons Worcestershire sauce
1 1/2 tablespoons apple cider vinegar
4 drops hot pepper sauce (like Tabasco™)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
In a medium bowl, mix together the ketchup, mustard, Worcestershire sauce, vinegar, hot pepper sauce, salt and pepper. Transfer to a jar and refrigerate until needed. Yield: 3 cups.
Worcestershire Sauce
You can make your own Worcestershire sauce. This recipe contains a number of ingredients, but once you have these items you'll be able to make a ton of sauce.
2 tablespoons olive oil
2 large sweet onions, roughly chopped
1/2 cup tamarind paste
2 tablespoons minced garlic
2 tablespoons minced ginger
2 jalapenos, seeds removed and minced
1/4 cup chopped canned anchovies
1/4 cup tomato paste
2 whole cloves
2 tablespoons freshly cracked black pepper
1/2 cup dark corn syrup
1 cup molasses
3 cups white vinegar
1 cup dark beer
1/2 cup orange juice
2 cups water
1 lemon, thinly sliced
1 lime, thinly sliced
Heat the olive oil in a large saucepan and sauté the onion until soft, about 7 minutes. Add the tamarind paste, garlic, ginger and jalapenos. Cook over medium-low heat for 5 minutes. Add anchovies, tomato paste, cloves, pepper, corn syrup, molasses, white vinegar, beer, orange juice, water, lemon and lime. Stir to combine and bring to a boil. Reduce heat and simmer, stirring occasionally, for about 3 hours until thickened enough to coat the back of a spoon. Strain sauce into a glass bottle and refrigerate. Yield: about 6 cups.
Ketchup
1 6-ounce can tomato paste
2 tablespoons white vinegar
1 tablespoon brown sugar
1 teaspoon molasses
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon allspice
1 teaspoon salt
1 tablespoon corn syrup
1 1/4 cups water
Mix together all ingredients in a saucepan over low heat; simmer gently until you get the consistency of ketchup, 45 minutes to 1 hour. Taste and adjust salt if necessary. Allow to cool. Pour into container with a lid. Store in refrigerator. Yield: 1 1/2 cups ketchup.
Note: This recipe doubles well.
Spicy Country-Style Barbecue Sauce
2 tablespoons vegetable oil
1 medium onion, diced
1 8-ounce can tomato sauce
1/2 cup packed brown sugar
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
4 teaspoons chili powder
2 teaspoons salt
1/4 teaspoon dry mustard
2 teaspoons cornstarch
Place onions and oil in a small saucepan over medium heat and cook until onions are tender. Add the remaining ingredients and bring to a boil, stirring constantly. Reduce heat to low and simmer, stirring occasionally, for 15 minutes or until sauce reaches desired consistency. Yield: 1 2/3 cups.
Fresh Mayonnaise
1 egg
1 teaspoon salt
1 teaspoon sugar
1 teaspoon mustard
1/2 teaspoon paprika
3 tablespoons vinegar (or lemon juice)
1 1/2 cups vegetable oil (or less, if mixture thickens quickly)
Put egg, salt, sugar, mustard, paprika and vinegar in blender. Cover and blend for a few seconds. With blender still running, add the oil very slowly. Blend until thick and smooth. Yield: about 2 cups.
Note: Substitute pasteurized egg substitute for raw egg for pregnant women or elderly persons.
Steak Sauce
1 1/4 cups ketchup
2 tablespoons prepared yellow mustard
2 tablespoons Worcestershire sauce
1 1/2 tablespoons apple cider vinegar
4 drops hot pepper sauce (like Tabasco™)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
In a medium bowl, mix together the ketchup, mustard, Worcestershire sauce, vinegar, hot pepper sauce, salt and pepper. Transfer to a jar and refrigerate until needed. Yield: 3 cups.
Worcestershire Sauce
You can make your own Worcestershire sauce. This recipe contains a number of ingredients, but once you have these items you'll be able to make a ton of sauce.
2 tablespoons olive oil
2 large sweet onions, roughly chopped
1/2 cup tamarind paste
2 tablespoons minced garlic
2 tablespoons minced ginger
2 jalapenos, seeds removed and minced
1/4 cup chopped canned anchovies
1/4 cup tomato paste
2 whole cloves
2 tablespoons freshly cracked black pepper
1/2 cup dark corn syrup
1 cup molasses
3 cups white vinegar
1 cup dark beer
1/2 cup orange juice
2 cups water
1 lemon, thinly sliced
1 lime, thinly sliced
Heat the olive oil in a large saucepan and sauté the onion until soft, about 7 minutes. Add the tamarind paste, garlic, ginger and jalapenos. Cook over medium-low heat for 5 minutes. Add anchovies, tomato paste, cloves, pepper, corn syrup, molasses, white vinegar, beer, orange juice, water, lemon and lime. Stir to combine and bring to a boil. Reduce heat and simmer, stirring occasionally, for about 3 hours until thickened enough to coat the back of a spoon. Strain sauce into a glass bottle and refrigerate. Yield: about 6 cups.