Condiments

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There are so many different kinds of barbeque sauce available on the market today. You should probably experiment with ingredients to get your favorite flavor.

1 1/2 cups homemade ketchup 

3 Tablespoons dry mustard 

1/2 cup of water

1 tablespoon Worcestershire sauce 

1/2 cup packed dark brown sugar  

3 tablespoons apple cider vinegar

1/2 teaspoon paprika

1/4 teaspoon  cayenne pepper

salt and pepper to taste

In a large saucepan over medium-high heat, combine all the ingredients and bring it to a boil.  Lower the heat and simmer it for an hour or so until it reduces and thickens, Pour it into a mason jar and refrigerate. It's good for a week.

6 chilies (hot or mild your choice)

1 Tablespoon olive oil

1 pound Roma Tomatoes  

1/4 cup onions

1/2 Tablespoons tomato juice 

3 tablespoons minced garlic

Salt to taste

Put enough water in a stock pot to cover the tomatoes and boil the water. Cut the core of the tomato out and  place the tomatoes in it to loosen the skins. Peel the skins and place them back into an empty stock pot. Heat the olive oil in a skillet  and roast the chili in this until they are a nice brown color. Add the onions, cooking only until slightly translucent.   Add the garlic to the chili’s after they start to turn brown. However do not brown the garlic.  Add these ingredients to the tomatoes and let it simmer for 1 hour. Then Put all ingredients into a food processor, until a chunky puree is obtained. You may want to sterilize a Mason jar and store it in that.

1 cup homemade chili sauce 

1 cup homemade ketchup 

1 Tablespoon ground horseradish

¼ cup lemon juice 

3 Tablespoon dried dill 

2 Tablespoon Worcestershire sauce 

1/2 teaspoon celery seed 

Combine chili sauce, ketchup, horseradish, lemon juice, dill,  Worcestershire sauce and celery seed in a sauce pan. Heat the mixture on low for about 10 minutes. Let it cool a bit and put it through a food processor so that it is smooth.  Store it in a sterilized mason jar. keeps for a week in the fridge or you can freeze it and it keeps for 6 month.

1.5 pounds of tomatillos

1 jalapeno or chili peppers

2 cloves garlic

1/2 cup white onion

1/4 cup fresh cilantro

1/4 lime juice

1/2 teaspoon salt

Prepare the tomatillos by removing the papery husks and then rinse them well. Cut them in half and place them on a parchment lined baking sheet. Prepare your garlic and take 2 cloves and dice them and place them on the baking sheet with the tomatillos. Set the rack about 6 inches from  the heating element. Place the baking sheet under a broiler for about 6 minutes. You want to lightly blacken the skins of the tomatillos.  You may want to prepare your peppers at this time while the tomatillos are roasting. Cut the stem off and remove the seeds. My suggestion is to use gloves when working with hot peppers. The oil stays on the skin and it's hard to wash off. later if you rub your eyes or touch your face it will hurt! Place the cooked tomatillos, lime juice, onions, garlic, cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.

6 ounces tomato paste (1 can).

1/4 cup brown sugar  

2 tablespoons honey

3 tablespoons white vinegar 

1/2 teaspoon cayenne pepper 

1 teaspoon Worcestershire sauce 

1 tablespoon minced garlic garlic  

1/2 teaspoon red pepper flakes  

1/4 teaspoon ground allspice 

1/8 teaspoon ground cinnamon 

1/8 teaspoon ground cloves 

Salt and pepper to taste 

Place all of the ingredients into a sauce pan. Make sure you stir it well so that it mixes together. Heat the contents on low for 10 to 15 minutes so that the flavors come together. 

1 28 ounce can of plain tomato sauce

1/4 cup brown sugar

1/4 cup white wine vinegar

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoons salt

1/2 teaspoon celery salt

1/2 teaspoon dry mustard 

1/4 teaspoon ground black pepper

1/4 teaspoon cayenne pepper, or to taste

1 whole clove

Place all the ingredients in a food processor and make sure it is well blended. Pour them into a saucepan and heat on medium. 

Turn the heat to low and keep it on a simmer for 2 hours. It will thicken after it cools. Stir it once in a while to keep the 

tomato from burning. Place it all into a canning jar. Refrigerate. Good for a week.

2 egg yolks

2 teaspoons fresh squeezed lemon juice 

1 Tablespoon white wine vinegar 

2 1/2 cups of olive oil

2 Tablespoons Dijon mustard (optional)

1 teaspoon salt

1 teaspoon white pepper

Get out your blender. Add your egg, white pepper, vinegar and lemon juice and blend for about 1 minute. It should be frothy. Take out the top piece of the blender lid and this is where you pour the oil in. Drizzle the oil in as the blender is moving. Doing this slowly as it enables the mayo to be thick not soupy. The dijon mustard gives the mayo a bit of livlier taste. It is optional. You should add it in after the initial blending. You can keep homemade mayo for up to a week in the fridge. I use mason jars for storage. It is not a good idea to freeze it as it will seperate.

Mustard

1 cup Coleman's dry mustard or you can purchase mustard seeds.

1 cup white vinegar or water

1teaspoon turmeric

In a stainless steel bowl combine the mustard powder, turmeric and vinegar. Place in a mason jar with a cover. The flavors need to blend. Mustard is one of those food items that need aging. You can place it in the fridge for 2 days and let the flavors mellow. 

If you make mustard from seeds yellow mustard is made from white mustard seeds, then there are brown and black seeds. You must use a cleaned out coffee grinder or a mortar and pestle to grind the seeds. You then add the ground seeds to the vinegar in a mason jar cover it and let it sit for 2 days. You can use it in 24 hours but the mustard will be hot. To make honey mustard just add honey to this at a 1:1 ratio. If you want to make brown mustard use brown seeds.

You can add cinnamon to make it sweeter, or ginger to make it hotter. In Europe they use horseradish as well.

Dijon Mustard

1 Cup Dry white wine 

1 Cup Chopped Onion 

1 Clove of Garlic minced

1 cup Dry mustard

2 Tablespoons Honey

1 Tablespoon olive oil

1 teaspoon Salt

Combine the white wine, chopped onion and minced garlic in a sauce pan. Boil the mixture then. Reduce the heat to medium low and simmer for about 15 minutes. Cool and strain the wine mixture back into the saucepan. Then gradually add the dry mustard and beat it until it’s very smooth. Add the honey, olive oil and salt to the sauce pan. Heat slowly, stirring constantly until the mixture thickens. Pour the mustard into a sterilized mason jar, Allow it to set for at least 48 hours for flavors to blend well. Remember that mustard needs time to age so that the flavor mellows.

Hot Mustard

3 teaspoons dry mustard powder (Colman's is good)

3 teaspoons cold water

Mix the cold water into the dry mustard powder to form a paste. Let it sit for 10 - 15 minutes this allows the mustard to reach its most pungent state, and serve immediately. (If not using immediately, refrigerate in a closed container). To make a larger amount, follow the same instructions, keeping the ratio of dry mustard to water constant. If you aren't going to use it immediately pour in some rice wine, about 1.5 tablespoons. It stops the decline of the flavor.

1 cup of peanuts (shells removed)

2 tablespoons peanut oil

Place 1 cup of freshly roasted Peanuts into a food processor. Turn the food processor on and while running, drizzle 2 tablespoons of Peanut oil in through the small opening in the Cover. Add about 1/2 teaspoon of salt, if desired, and process until smooth. If you prefer a slightly sweet version, add a Tablespoon of honey 

If you’re favorite sandwich spread is crunchy peanut butter, stir in some extra crushed peanuts.

1 cup pickles (any kind you like) 

1/8 cup homemade mustard (optional)

1/8 cup homemade ketchup (optional)

1 Tablespoon pickle brine 

Combine all the ingredients together in a food processor. It’s ready to serve. 

2 Tablespoons olive oil 

1 cup onion 

6 oz. can tomato paste 

1 1/2 cups whole raisins 

4  cups cold water 

6 Tablespoons minced garlic 

3/4 cups balsamic vinegar 

1 ½ cup applesauce  

1 1/2 teaspoons mustard powder (dried mustard)  

3 Tablespoons Worcestershire sauce 

3 Tablespoons salt 

1 teaspoon pepper 

Place the olive oil in a large sauce pan over medium high heat, add onions and reduce the heat to medium. Sauté the onions until they are a golden brown. Then add the rest of your ingredients except salt and pepper. Turn the heat back to high, bring to a boil, reduce  the heat to medium low or low (add your salt and pepper) and simmer the sauce for 1 hour. Let it cool for a while and then puree the ingredients in your food processor. If the mixture isn’t smooth enough put it through a sieve. 

1 1/2 cups homemade mayonnaise 

6 sweet gherkins or bread and butter pickles

1 Tablespoon dried dill

1 Tablespoon fresh lemon juice

Salt and pepper, to taste

Cut the gherkins or sweet pickles into chunks and place in a blender or food processor. Add the dill and pulse the mixture until it is finely chopped. In a bowl, combine the mixture with the mayonnaise, lemon juice and several drops of vinegar. Season the tartar sauce with salt and pepper. Refrigerate before serving.

1 cup of horseradish peeled and grated

2.5 cups of white wine vinegar

1 cup of maple syrup

2 Tablespoons lemon juice

4 Tablespoons extra-virgin olive oil

1 cups yellow onion, finely chopped.

1 whole clove of garlic

1/2 teaspoon black pepper

1/2 teaspoon salt

1 cup of water

Saute the garlic and onions in the olive oil until they are soft. Add all the other ingredients and boil the mixture for several minutes. Reduce the heat to low and simmer for about 6 hours. Allows this to cool a bit. Then put it through a sieve so that the solids are removed.

4 Tablespoons Tarragon vinegar

4 Tablespoons sherry wine vinegar

1 medium shallot, finely minced

3 egg yolks

1 stick of butter

Salt and pepper to taste

1 Tablespoon freshly chopped tarragon 

To start you must clarify the butter. This means you must melt the butter slowly and then skim off the proteins that are on top. Then set it aside. Then in a small saucepan, combine the Tarragon vinegar, wine vinegar, and the minced shallot. Simmer this until the vinegar has been reduced to about 1 1/2-2 tablespoons. Strain the vinegar mixture and pour it into a double boiler. Place the egg yolks in the double boiler and whisk the mixture until it has thickened. Add the clarified butter a few tablespoons at a time, whisking it until the sauce thickens and all the butter has been added. Add salt and pepper, to taste. Stir in the freshly chopped tarragon. Serve with steak or fish. If the sauce separates, stir over hot water in a double boiler until smooth.

3 Tablespoons butter

3 Tablespoons flour

1/2 teaspoon salt

1/8 teaspoon ground black or white pepper

1 1/2 cups milk 

1 cup grated sharp Cheddar or smoky flavor Cheddar cheese

Melt the butter then remove it from the heat. Stir in the flour, salt and pepper. Gradually add the milk, stirring until it is well mixed. Cook over a low heat, stirring constantly, until thickened and smooth about 1/2 an hour. Add the cheese and cook for 5 minutes longer. Stir it until it is smooth and well blended. Serve with pasta or vegetables.

Makes 2 cups. 

1 12-ounce jar plum preserves

2 Tablespoons rice vinegar

1 Tablespoon brown sugar

1 Tablespoon onion

1 Tablespoon minced ginger

1 teaspoon minced red Chile or crushed red pepper

1 clove garlic

(Makes about 1 1/4 cups)

Place all the ingredients into your blender and liquefy it! Then Pour it all into a saucepan. Bring this to a boil, stirring constantly, and then simmer a few minutes to blend flavors. Let the mixture cool a bit, and then chill. If you want a very smooth sauce pour it through a cheese cloth lined sieve. This will remove any little chunks left over.  Pour the sauce into a Mason jar and seal, label, date then refrigerate it. This will keep for 3 days in the refrigerator. It will keep for 3 months in the freezer.

1/2 cup homemade butter 

3 large egg yolks 

3 Tablespoon lemon juice 

1/8 teaspoon salt 

2 Tablespoon hot water 

Melt the butter in a heavy saucepan until it’s foamy, but don’t brown it. In another bowl, whisk or beat egg yolks with lemon juice and salt. Gradually beat in butter and then water. Return the mixture to the saucepan and  then beat it over a very low heat until the mixture thickens. Serve it within 30 minutes. Makes about 2/3 cup of hollandaise sauce. 

3 Habaneras  peppers

3 Serrano peppers

1/2 medium yellow onion 

7 cloves garlic 

2 Tablespoon dried cilantro 

28 ounces stewed tomatoes

1/2 teaspoon salt

First prepare the hot peppers. Cut the tops off and take out the inner membrane and seeds. Place all the ingredients in a food processor or blender. Liquefy it. Place it in a small sauce pan and cook for 20 minutes on medium heat. Let the mixture cool and send it through a sieve So that it removes all of the chunks. This is a really hot sauce! When preparing the peppers  in the raw use surgical gloves. 

3 large cans(28 oz each) canned plain tomato sauce

¼ cup minced garlic

2 Tablespoons dried parsley

3 Tablespoons dried basil 

1/2 cup Olive oil

1 medium onion, chopped

Heat the oil; Then add the garlic and onion cook them until they are soft. Add the tomato sauce along with the basil and parsley. Stir and cook for 1 minute. Let it simmer over a medium heat for about 1 hour. Let it cool a bit and send it through the blender to make it smooth. You may also choose to put it through a sieve to get out any remaining chunks. When you go to use it, reheat it for 10 minutes. Garnish with parsley just before serving it. 

6 Tablespoons butter

3 Tablespoons flour

1/2 teaspoon salt

1/8 teaspoon ground black or white pepper

2 cups milk 

1 cup grated sharp Cheddar or smoky flavor Cheddar cheese

1/2 cup mushrooms, chopped

Sauté the mushrooms in 3 tablespoons of butter then add 3 more tablespoons of butter. Heat the mushrooms and butter on medium until melted. Whisk in the flour and seasonings. Gradually add in the milk, stirring until it is well mixed. Cook this over a low heat, stirring constantly, until it has thickened and is smooth, about a half an hour. Add the cheese and cook for 5 minutes longer. Stir this until it is smooth and well blended. Serve with pasta or vegetables. Makes 3cups.

1 pound red jalapeno peppers

1/2 pound red serrano peppers

5 cloves garlic, peeled

4 tablespoons light brown sugar

2 tablespoon kosher salt

1/2 cup water

1/2 cup rice vinegar

To begin with I always caution people working with hot peppers to wear medical gloves. the oil in the peppers won't hurt your hands but it will hurt if you get it in your eyes or other sensative areas. Chop your peppers, retaining seeds and membranes, while discarding the stems. Place them into a blender with garlic, brown sugar, salt, and water. Blend this mixture until it has the consistency of a puree. Transfer the puree into a quart size canning jar. Cover the container and place it in a cool dark place for 3 to 5 days. Be sure to stir it and scrape the sides once a day. Always be sure to recover the mixture. The mixture will then go through a fermentation process. It will start to bubble. At the 5 day mark Pour the fermented mixture back into blender. Add the vinegar and blend it until it is smooth. Strain the mixture through a fine mesh strainer into a saucepan, Take some of the pulp and add it back in so that the sauce is thicker than a liquid. Place the saucepan on a burner and bring the sauce to a boil, stirring often, until it is reduced to your desired thickness, 5 to 10 minutes. Skim the foam! Remove the saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to a canning jar and refrigerate or you can can it for later.

2 Tablespoons cornstarch

1/2 cup Brown sugar

1/4 cup Rice vinegar

3/4 cup Pineapple juice

2 Tablespoons soy sauce

Combine all of the ingredients in a small saucepan and bring to a boil. Simmer for about 5 minutes, and then remove it from heat. Serve the sauce immediately or store in refrigerator and serve cold. I prefer mine cold but you can let it sit out until it’s room temperature if you care to.

2/3 cup soy sauce 

4 Tablespoons sweet rice wine  

2 Tablespoons honey

3 Tablespoons fresh ginger, peeled, chopped

6 Tablespoons brown sugar

2 Tablespoons corn starch 

In a small blender, add all the ingredients together and liquefy. Pour the mixture into a sauce pan,  stirring until all of the sugar is dissolved and reduced to about 1 cup. Pour through a sieve into a mason jar with a lid. Cool to room temperature and serve. Seal, label, date and refrigerate the rest.

3 large cans(28 oz each) canned plain tomato sauce

¼ cup minced garlic

2 Tablespoons dried parsley

1/4 cup fresh basil 

1/2 cup Olive oil

1 medium onion, chopped

Heat the oil; Then add the garlic and onion cook them until they are soft. Add the tomato sauce along with the basil and parsley. Stir and cook for 1 minute. Let it simmer over a medium heat for about 1 hour. Let it cool a bit and send it through the blender to make it smooth. You may also choose to put it through a sieve to get out any remaining chunks. When you go to use it, reheat it for 10 minutes. Garnish with parsley just before serving it.