Condiment Essentials Andys All Purpose Sauce Recipes
CONDIMENT ESSENTIALS: ANDY'S ALL-PURPOSE SAUCE
I call this sauce "all-purpose" because I have not found anything that I do not like it on, or dipped into. It is great for French fries, tater tots, onion rings, as a spread for a burger or a deli sandwich; one of my "lockdown" guests uses it as a dip for fish fingers. I love it drizzled on meatloaf. Like I said......
Provided by Andy Anderson !
Categories Dips
Time 10m
Number Of Ingredients 13
Steps:
- 1. You will need a bowl, whisk, and a good non-reactive jar with a tight-fitting lid, to make the recipe.
- 2. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. This recipe, if properly stored, should last 2 - 3 weeks.
- 3. If you enjoy making your own spices and other bits, here are a few recipes for some of the ingredients used in this sauce: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=11 https://www.justapinch.com/recipes/sauce-spread/dressing/a-kinder-gentler-horseradish-sauce.html?r=2 https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/versatile-homemade-ketchup.html?r=2
- 4. Gather your ingredients (mise en place).
- 5. Whisk all the Main Ingredients together in a bowl, until combined.
- 6. Depending on how much you like pickle juice, add one teaspoon, then whisk and taste. Add more, one teaspoon more at a time, until you like what you are tasting.
- 7. Store in a non-reactive container in the fridge until ready to use. If you can, let it sit in the fridge overnight to allow the ingredients a chance to know one another.
- 8. PLATE/PRESENT
- 9. It is pretty all-purpose, so use your imagination... However, I would not recommend stirring it into your morning coffee. Enjoy.
- 10. Keep the faith, and keep cooking.
CONDIMENT ESSENTIALS: SPICY COCKTAIL AWESOME SAUCE
This is one of my favorite dipping sauces for things like shrimp, other seafood, and even hushpuppies. It is easy/peasy to make, and the flavors are absolutely awesome. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Dips
Time 25m
Number Of Ingredients 13
Steps:
- 1. PREP/PREPARE
- 2. You will need a saucepan, large enough to hold all of the ingredients.
- 3. I tried this recipe first with ketchup... nope. Then crushed tomatoes... better. Tomato puree... hands down winner.
- 4. When I am talking about "prepared" horseradish, I am not talking about horseradish cream. This is full-blown horseradish. My favorite brand is: Bubbies Prepared Horseradish. If you can find it, pick it up... it is awesome.
- 5. Gather your ingredients (mise en place).
- 6. Add all of the ingredients (except the Additional Items) to a saucepan over medium-low heat.Whisk to combine, and slowly, slowly, bring up to a simmer.
- 7. Simmer for 20 minutes, stirring occasionally, and then remove from the heat.
- 8. Allow to completely cool, and then add the lemon juice, and horseradish.
- 9. I would suggest that you add 1 teaspoon of horseradish at a time, then taste and see if you are happy. I usually use 3 teaspoons, or more... I like it hot.
- 10. Stored in a non-reactive jar (glass) with a tight-fitting lid, it should last 7 - 10 days.
- 11. PLATE/PRESENT
- 12. Use as a dipping sauce for seafood... Shrimp comes to mind. Or, I like dipping hushpuppies into this yummy sauce. Enjoy.
- 13. Keep the faith, and keep cooking.
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- Ketchup. With just honey, vinegar, tomato paste, and some spices, you will have your own homemade ketchup. Make a really big batch and you’ll never have to run to the store for this again.
- Tartar Sauce. Save this recipe. It’s so easy to make your own tartar sauce that there’s no reason to buy any from the store. It’s basically mayo, relish, mustard, and vinegar.
- Cocktail Sauce. This recipe makes a slightly-spicy cocktail sauce for fish and shrimp. Ketchup and horseradish are the main two ingredients. After you make it, you might never buy the store version again.
- Pickle Relish. Canning is an excellent way to prepare for unknown days ahead. Canned relish will last for 2 years unopened! This relish basically has cucumbers, peppers, onion, vinegar, and sugar.
- MayonNaise. What’s in homemade mayo? It’s basically egg yolks, oil, salt, and a little mustard. You don’t have to add the mustard, but I think it adds flavor.
- Spaghetti Sauce. I love this spaghetti sauce recipe. You can make a really large batch and even freeze it for later. Stock your pantry with canned chopped tomatoes and tomato paste.
- BBQ Sauce. This recipe reminds me of my favorite smoky and sweet Kansas City BBQ sauce. The pantry staples of tomato sauce, apple cider vinegar, sugar, molasses, and liquid smoke (along with a bunch of other ingredients) create this irresistible sauce!
- Horseradish Sauce. I love horseradish sauce with my steak! Make your own homemade horseradish sauce by combining prepared horseradish with sour cream, vinegar, and spices.
- Yum Yum Sauce. I love the name of this condiment. I always ask for more of it when I go out to eat! Now, you can make it at home. Surprisingly, it’s basically mayonnaise, ketchup, and a few spices.
- Teriyaki Sauce. I like to call teriyaki sauce “sweet soy sauce.” This is because it really is basically soy sauce with honey and a few extra spices. I prefer to make my own so I can control how much sugar I put in it.
MY 15 ESSENTIAL CONDIMENTS - MOTHER WOULD KNOW
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- Chili sauce – 2 types: Thick, spicy sauce – varieties include Asian chili garlic sauce and an Americanized chili sauce sold by Heinz; and a liquid chili-based sauce that comes in varieties, such as Sriracha (Southeast Asian), Tabasco (American brand), Cholula (Mexican).
- Chutney – Southeast Asian (Indian) in origin, I use with fish, chicken and on sandwiches. Can be made with a fruit or vegetable base and either spicy, mild or somewhere in between.
- Fish sauce – Essential for many Southeast Asian foods, fish sauce has an intense flavor. It is often made with anchovies.
- Hoisin sauce – A thick Asian sauce that contains vegetable starch, vinegar, garlic, and peppers. Hoisin is used (often with soy sauce) as a dipping sauce, can be added to pho (the Vietnamese soup/noodle dish), and is great in barbecue sauce.
- Horseradish – Made by grinding up a light colored root, horseradish may be mixed with beet juice for a red colored version that is less strong than the straight white type.
- Jam/jelly/preserves – Typically a sweet topping used on bread, but there are other versions, such as hot pepper jelly and sweet onion jam.
- Maple syrup – Great on French toast, bread pudding, sweet potatoes, pork loin and so much more. This is the pure stuff, not the mass-marketed type diluted with cane sugar or corn syrup variety.
- Mayonnaise – Made from egg yolks, and oil, it can also include mustard, and lemon juice or vinegar. Mayonnaise is often used on sandwiches as an ingredient in tuna, egg and potato salad and as a base for dressings and other sauces.
- Mustard – A paste or thick condiment made from ground mustard seeds and a liquid such as vinegar, lemon juice, or water. There are many varieties, including black mustard (the hottest type) and mustards with added ingredients, from beer to fruits to herbs.
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