Mayonnaise Essentials Faux Dukes Version Recipes

CLASSIC ESSENTIALS: RUSSIAN DRESSING

Steps:

• PREP/PREPARE
• You will need a bowl to whisk the ingredients together.
• Is Russian Dressing Really Russian? Russian dressing has similar aspects to French dressing (which is not French), and Thousand Island dressing which does not come from the tropical islands. In the same respect Russian dressing is not Russian, it was probably invented by a gent named, James Colburn in 1910, who lived in Nashua, New Hampshire. The original recipe included caviar, which was a staple of Russian cuisine. The name caught on and survives to this day. And now you know the rest of the story.
• Storage Of Homemade Condiments, Spices, and Sauces 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. If properly stored, this dressing should last 8 - 10 days.
• Homemade Mayonnaise To be sure, there are some good store-bought mayo's on the market (my all-time favorite is Duke's) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen's teeth. If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=1 Homemade Worcestershire Looking for a good Worcestershire without anchovies, or all those chemical preservatives? It is easy/peasy to make and tastes like the real thing. So yummy. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
• Gather your ingredients (mise en place).
• This is easy/peasy. Add all the ingredients to a non-reactive bowl.
• Whisk all the ingredients together, except the sweet relish.
• Add the relish and fold into the dressing.
• Add salt a bit at a time until you like what you taste.
• Store, as suggested in step 4, until needed.
• PLATE/PRESENT
• Use anywhere you need a good Russian dressing. Enjoy.
• Keep the faith, and keep cooking.

ARBY'S "COPYCAT" ESSENTIALS: HORSEY & RED SAUCES

Steps:

• 1. PREP/PREPARE
• 2. You will need a blender to make the horsey sauce.
• 3. 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.
• 4. Homemade Mayonnaise To be sure, there are some good store-bought mayo's on the market (my all-time favorite is Duke's) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen's teeth. If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=1 Homemade Worcestershire Looking for a good Worcestershire without anchovies? It is easy/peasy to make... So yummy. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1 If you do not have any dehydrated onions for the red sauce, just substitute about 1/4 teaspoon of onion powder.
• 5. Gather your ingredients (mise en place).
• 6. THE HORSEY SAUCE
• 7. Add all of the ingredients to a blender and blend on high speed until smooth, about 15 - 20 seconds. Place into a non-reactive container (like glass), and store in the fridge until needed. It will last about two weeks until it starts losing its kick.
• 8. THE RED SAUCE
• 9. Add all of the ingredients to a saucepan over medium heat. Allow to simmer for 5 - 6 minutes, then remove from the heat, cover then cool. Place in a non-reactive container (like glass) and put in the fridge until needed. The sauce should be good for 4 - 6 weeks.
• 10. PLATE/PRESENT
• 11. These sauces go great on thinly sliced beef sandwiches, but I think they also go well as dipping sauces for things like chicken and even fish. Enjoy.
• 12. Keep the faith and keep cooking.

SOUTH-OF-THE BORDER ESSENTIALS: EVERYTHING SAUCE

Steps:

• 1. PREP/PREPARE
• 2. You will require a blender or food processor fitted with an S-blade to make this recipe.
• 3. I like to play about with the salt and lime juice. Sometimes the chiles and tomatillos can be a bit more-or-less tart, and I adjust those seasonings accordingly. FYI: I you do not have any tomatillos; you can always substitute regular tomatoes. It will not taste the same; however, it is still pretty dang good. And, if you like yours hotter, throw in 1 or 2 jalapenos.
• 4. Homemade Ranch Mix This recipe calls for ranch dressing seasoning mix. If you want to make your own... It is healthier and does not have any preservatives check this out: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/diy-essentials-ranch-seasoning-mix.html?r=4 Homemade Mayonnaise To be sure, there are some good store-bought mayo's on the market (my all-time favorite is Duke's) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen's teeth. If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=1
• 5. 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. If properly stored, this sauce should last 4 - 6 weeks.
• 6. What Is A Tomatillo? A tomatillo is a small round fruit with a green color and papery husk. They're native to Mexico and are commonly used in Mexican cuisine to make salsas, sauces and more. When used in a recipe, the outer papery outer crust is always removed. What is the Difference Between a Tomato and a Tomatillo? At first glance, tomatillos look very similar to green tomatoes, but they are actually two very different fruits. Even though the word "tomatillo" literally translates to "little tomato" in English, don't be fooled. They're not the same thing. Like tomatoes, a tomatillo plant is easy to grow, and both are plants in the nightshade family. But that's where the similarities end. Tomatoes are sweeter, red in color and do not have the vibrant tartness that tomatillos have. What Do Tomatillos Taste Like? Fresh tomatillos have a unique flavor that is tart, bright and almost citrusy. They are mainly eaten cooked but can also be prepared raw. When boiled, the tomatillos tend to keep their tart flavor. When roasted, tomatillos become a little sweeter and lose some of their tartness. Tomatillos are healthy. They contain a lot of dietary fiber, and are rich in antioxidants, niacin, potassium, and manganese. Some Popular Recipes That Use Tomatillos: • Salsa Verde • Tomatillo Guacamole Salsa • Pork Chile Verde • Chicken Pozole Verde
• 7. Gather your ingredients (mise en place).
• 8. This is an easy/peasy recipe to make.
• 9. Pop all the ingredients into your blender of choice (I am using a Vitamix), and blend baby blend.
• 10. Properly store in the fridge until needed.
• 11. I would let it chill in the fridge for an hour or two before using. That gives the ingredients a chance to know one another.
• 12. PLATE/PRESENT
• 13. Drizzle on a plate of greens, drizzle over enchiladas, burritos, tacos... stick in a straw and drink it right out of the jar (yeah, it is that good). Enjoy.
• 14. Keep the faith, and keep cooking.

SAUCE ESSENTIALS: ANDY'S REUBEN RUSSIAN DRESSING

Steps:

• 1. PREP/PREPARE
• 2. Homemade Mayonnaise To be sure, there are some good store-bought mayo's on the market (my all-time favorite is Duke's) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen's teeth. If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=1 Homemade Ketchup Okay, this may seem like a lot of time to spend on making ketchup; however, the time spent is well worth the flavor you get on the other side. Plus, since you're making it from scratch, you can vary the ingredients to suit the occasion. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/versatile-homemade-ketchup.html?r=3 Homemade Worcestershire This recipe is another in my series of homemade sauces and condiments. The biggest missing element is this sauce is the elimination of anchovies. That one thing makes this sauce vegan... Vegan and very tasty. It is easy/peasy to make... So yummy. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
• 3. 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 12 - 14 days.
• 4. Gather your ingredients (mise en place).
• 5. This is simple, just whisk all the ingredients together.
• 6. Properly store in the refrigerator until needed.
• 7. PLATE/PRESENT
• 8. This is the perfect Russian dressing for a Ruben (or another sandwich). Enjoy.
• 9. Keep the faith, and keep cooking.

CONDIMENT ESSENTIALS: SPECIAL SECRET SAUCE

Steps:

• PREP/PREPARE
• You will need a mixing bowl, whisk, and non-reactive container to make and store this recipe.
• Anytime you are making a sauce, dressing or spread; especially if it has dry spices, you should always let it mellow in the fridge overnight and give those ingredients a chance to know one another. You will be glad you did.
• 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 particular recipe, if stored correctly, should last about 2 weeks.
• Homemade Mayonnaise To be sure, there are some good store-bought mayo's on the market (my all-time favorite is Duke's) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen's teeth. If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=1 Another recipe I used is my homemade ketchup. If you are interested, here you go: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/versatile-homemade-ketchup.html?r=3
• Gather your ingredients (mise en place).
• This is easy/peasy to assemble.
• Add all the ingredients to the mixing bowl.
• Whisk together and store in a proper container in the fridge until needed.
• WOW, I am bushed. Think I will go take a nap.
• PLATE/PRESENT
• This sauce works on burgers and even fish. My favorite way to use it is to get a mess of garden greens, maybe add some ground beef, or sliced deli meats, and drizzle this on top. Enjoy.
• Keep the faith, and keep cooking.

MAYONNAISE ESSENTIALS: FAUX DUKE'S VERSION

Steps:

• 1. PREP/PREPARE
• 2. Did I say that Duke's has a cult following... Well, here are some of the requests that the Duke's factory have received over the years: There was the man on his hospital death bed who asked for a tomato sandwich made with Duke's. There was the mother of the bride who, after the company made its switch from glass to plastic containers around 2005, demanded four glass jars with labels intact to use as centerpieces at her daughter's wedding. And there was the elderly woman from North Carolina. She wrote in hopes of obtaining just three glass jars, saying she'd like to be cremated and have her ashes placed in the containers for her three daughters. I am not sure that the word "cult" really covers that one.
• 3. One major modification I made to this mayonnaise is that I pasteurized the egg yolks. A sticking point for a lot of folks on mayonnaise is that it uses raw egg yolks, but what would happen, if you pasteurized them? In my opinion, a richer, deeper flavor without the problem of using raw eggs.
• 4. I have made this recipe three ways: One, with a food processor, fitted with an S-Blade, another using my immersion blender, and finally, using my Vitamix blender. All three have their advantages and disadvantages; however, if you own an immersion blender, you will be blown away with how easy it is to make emulsions, like mayonnaise. As a matter of fact, it might be an excellent reason to go out and purchase one. Just sayin' :-)
• 5. Gather your ingredients (mise en place).
• 6. Add all of the ingredients, except the oil, to a wide-mouth mason jar.
• 7. Pour all the oil on top... yep all the oil
• 8. Push the stick blender all the way to the bottom of the jar, and keep it there during the blending process.
• 9. Chef's Note: If you pull the blender up during the blending process, you will have one HECK of a mess on your hands... keep it on the bottom.
• 10. Blend for 30 - 60 seconds, until you have wonderful, yummy mayonnaise.
• 11. Do a final taste for proper seasoning. In this batch, I wound up adding a bit more lemon juice, some white pepper, and a dash more salt.
• 12. Store in a sealed container, in the fridge, until ready to use. It should last 7 - 10 days.
• 13. PLATE/PRESENT
• 14. Use anywhere you would use regular mayonnaise. Enjoy.
• 15. Keep the faith, and keep cooking.