Category: Condiments and Sauces

CinnaSugar ®

This is a powder that I mix up and keep on hand.  It is good for many things, but mainly French Toast.  It used to be called French Toast Powder, so you may see it call that in other recipes.

  • 1/4 C sugar
  • 1/4 C ground cinnamon
  • 1 TBL nutmeg
  • 1 tsp salt

For French Toast, add

  • 1 TBL seasoning
  • 1/2 tsp corn starch
  • 1 TBL granulated sugar
  • 2 eggs
  • 2 TBL milk (not skim)
  • 1 TBL emulsified butter or canola oil

Homemade Butter Spread

INGREDIENTS

  • 1 stick Tillamook or Fleishman’s (high quality) butter
  • 2 TBL whole milk – DO NOT use skim or low-fat

STEP BY STEP

  1. Let butter come up to room temperature
  2. Put into mixing bowl (not a food processor – too fast)
  3. Add warm milk
  4. Whip with a mixer at low speed for 1-2 minutes
  5. Increase speed to high for 2-4 minutes until light and creamy
  6. Store in the refrigerator when not in use.

NOTES

  • The first mixing at low speed is to mix the ingredients well.  The higher speed will incorporate some air bubbles into the butter spread
  • Ten seconds in the microwave is an additional step the I take
  • Cover tightly in the fridge.  Tupperware works very well.
  • Butter will keep for a couple of weeks, but will tend to get harder (due to evaporation) the longer it sets.
  • If you are serving this with French bread, mix 1 TBL powdered garlic into the spread right at the very beginning.
  • If you are looking for a dessert spread, mix 1 TBL cinnamon and 2 TBL sugar in right at the beginning.
  • A citrus butter is good with muffins, waffles or pancakes.  Mix in the zest and juice from one orange – skip the milk

 

Refrigerator Jam

  1. Boil 3 C fruit for 30 minutes
  2. Peel, pit, core, mince – etc – depending on the fruit you are using
  3. Puree in blender or food processor
  4. Add 3/4 C white grape juice
  5. Add 1 packet (or 3 TBL) pectin
  6. Add 1 TBL lemon juice
  7. Put above into a sauce pan with 3/4 C sugar
  8. As soon as it starts to foam, add 2 tsp Grandpa’s CinnaSugar®
  9. Heat until it reaches a full boil
  10. Pour into sterilized canning jars
  11. Keeps for many months

Rajas

Rajas simply means STRIPS in Spanish, so you can actually use any pepper – but I prefer to use prepared Poblano peppers. For MY recipe, the peppers are always prepared the same way. The difference is what you do with them. Read on…

Preparing your Poblanos

  1. If you have a gas stove, blister/blacken 8 poblano chiles over a medium-high flame.  If you have an electric stove, put them under the broiler until mostly blackened.
  2. Wrap them immediately in a paper towel and put into a zip-lock baggie for 8-10 minutes.
  3. The skin will peel off easily.  Discard the skin.  Some people (the crazy ones) will rinse their peppers.  I recommend that you do not wash away the wonderful smoky flavor.  Just peel them.
  4. Split the peppers open and scrape out the seeds, and discard the seeds.  Leave the peppers as whole and intact as possible.
  5. You are now ready to create your Rajas.

Rajas en Escabeche (in Vinegar)

  1. Slice a sweet onion in thin slices
  2. Saute over low heat in 2 TBL olive oil and 2 TBL butter
  3. Add 3 cloves thinly sliced garlic
  4. Add 3 bay leaves, 10 black peppercorns, 5 cloves, 1 tsp crushed oregano and 1 tsp thyme
  5. Add 1 tsp brown sugar and 2 tsp salt
  6. Add 1/2 C rice wine vinegar and 1/2 C white distilled vinegar
  7. Bring to a boil, then reduce and simmer for 10-15 minutes
  8. Meanwhile peel your poblanos and cut into strips – removing seeds (SEE ABOVE)
  9. When reduced to about half gently toss in your poblano strips
  10. Move the mixture to a jar using a slotted spoon, and pour hot liquid over the top
  11. Refrigerate for 2-3 weeks

Rajas de Queso aka Rajas con Crema

Prepare as above, but after Step 5, proceed as follows:

  1. Mix in strips of poblano chilies and toss gently
  2. Optionally add 1 can of whole kernel corn
  3. Remove from heat and add in 1/2 C crema Mexicana or sour cream
  4. Mix well, then add 1/2 C shredded Asadero cheese or Oaxaca cheese
    Alternately you can use Monterey Jack or mozzarella cheese
  5. Serve immediately with corn tortillas or taco shells
    Can keep for up to a week, but it is much better fresh

 

 

Bechamel Sauce

Bechamel Sauce – best to prepare ahead of time and chill

Ingredients

  • 2 cups whole milk
  • pinch of fresh ground nutmeg
  • 2 TBSP white wine
  • Salt and pepper to taste
  • 2 TBSP melted butter whisked
  • 2 TBSP all -purpose flour

Step by Step

  1. Start with butter and flour
  2. Heat on medium heat until flour starts to brown slightly
  3. Slowly add milk with nutmeg, wine, salt and pepper
  4. Continue to whisk and bring milk mixture back to boil.
  5. Lower heat to simmer and allow to simmer for 5 minutes, making sure to stir nearly continually.
  6. Remove from heat
  7. Strain through fine sieve and allow to cool.
  8. Place plastic directly over sauce to prevent crust from forming.
  9. May be prepared 2 days before and stored in fridge.

 

Mild Green Enchilada Sauce

INGREDIENTS

  • 1/2 can Chicken Broth
  • 1/2 CU Margarita Mix (or below, not both)
    (or 1/4 CU lime juice and 1/4 CU water)
  • 1 sm can diced Green Chiles
  • 1/4 CU All Purpose Flour (mixed with 1/2 CU water)
  • 2 TBL mild chili powder

STEP BY STEP

  1. Bring chicken broth and margarita mix (or lime mixture) almost to a boil
  2. Add can of diced green chilis
  3. Add chili powder
  4. Mix well
  5. SLOWLY add flour/water mixture stirring continually
  6. Cook until thickened
  7. Remove from heat and puree in blender

You can see can label of commercial sauce at

Pretty Darned Easy Enchilada Sauce

INGREDIENTS

  • 1/2 sweet or red onion
  • 1 red bell pepper
  • 4 cloves crushed garlic
  • 1 TBL EVOO
    Sautee above, then add
  • 2 tsp ground chili pepper (hot or mild – not black)
  • 2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 2 TBL cold butter
  • 1 TBL flour
  • Salt and pepper to taste
    After cooking for a minute, add
  • 1 CU Broth or Bullion
  • 2 tsp corn starch (might not use) – in a slurry of 1 TBL water
  • Garnish – parsley, cilantro or chives

STEP BY STEP

  1. Sautee first ingredients
  2. Immediately start SLOWLY adding powdered mixture, stirring as you go
  3. Add all ground ingredients and butter
  4. Add broth to pan after butter has melted
  5. Bring back up to heat and simmer.
  6. Stir for a maximum of 10 minutes minutes, or until it thickens.
    If it doesn’t thicken after 8 minutes, add corn starch slurry and stir for two more minutes
  7. Pour over top of burrito.
  8. Garnish and serve

Kansas City Sweet BBQ Sauce

  • 2 C Sir Kensington ketchup (or Heintz)
  • 2 C tomato sauce (Hunts Basil, Garlic and Tomato is good)
  • 1 1/4 C brown sugar
  • 3/4 C red wine vinegar
  • 1/2 C Worcestershire sauce
  • 1/4 C apple cider vinegar
  • 1/2 C Grandma’s unsulfured molasses
  • 3 tsp hickory-flavored liquid smoke
  • 2 TBL Tilamook butter
  • 2 cloves grated garlic
  • 1 tsp Dijon mustard or dry mustard
  • 1 TBL grated Vidalia onion
  • 1 TBL Grandpa’s Thunder Powder
  • 1/2 tsp celery seed
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground clove
  • Juice from one lemon
  1. Put into blender and puree.
  2. Start on low
  3. Brush onto meat during the last 5 minutes

Jack Daniels Savory BBQ Sauce

aka Tennessee BBQ Sauce

Ingredients

  • 1/2 C Jack Daniel’s Tennessee Whiskey plus 1 TBL
  • 4 cloves garlic – minced or grated
  • 1/2 C Vidalia onion – minced or grated
  • 2 C Sir Kensington ketchup (or Heintz)
  • 1/3 C white vinegar
  • 3/4 C fancy molasses
  • 1/2 C brown sugar
  • 4 Roma tomatoes (oven baked)
  • 3 TBL Worcestershire sauce
  • 1 tsp Liquid Smoke
  • 1 tsp Frank’s Red Hot Sauce – Cayenne Pepper sauce
  • 1 TBL Grandpa’s Thunder Powder
  1. Put roma tomatoes halved and face up on baking sheet
    . Drizzle with oil and Sprinkle with salt
  2. Add entire head of garlic . Cut off top
    . Drizzle with oil and Sprinkle with salt . Wrap in foil
  3. Add large quartered onion
    . Drizzle with oil and Sprinkle with salt . Wrap in foil
  4. Bake all at 350° for an hour
  5. Blend with 1 TBL Grandpa’s Thunder Powder and Cayenne Pepper sauce
  6. Run through a food mill or sieve to remove solids
  7. Transfer liquid to a heavy sauce pan
  8. Add the following
    • 1/2 C lemon juice with zest
    • 1/2 C Jack Daniels
    • 1/2 C brown sugar
    • 1/4 C Grandma’s Unsulfured Molasses
    • 1 TBL Worchestershire sauce
    • 1/2 tsp Liquid Smoke
    • 1 TBL  dried mustard powder
  9. Bring the contents to a slow boil, then reduce heat and simmer (uncovered, on low) for 20-30 minutes
  10. Stir in 1 TBL Jack Daniel’s and simmer for an additional 5 minutes.
  11. Brush onto the meat, poultry, seafood of your choice for grilling.

Fresh Pepper BBQ Sauce

Fresh Pepper BBQ Sauce

Chipotle *
Pasilla *
Hatch, New Mexico *
Anaheim or Poblano *
1 onion – chopped small
1 entire head of garlic
* peppers should be blackened and skins, seeds and stems removed
1/4 C molasses
1/4 C brown sugar
1 C bourbon
3 C ketchup
1/3 C apricot jam (or fresh apricots with skins removed)
Simmer over low heat for about 20 minutes
Blend – For smoother sauce, put everything through a food mill

Classic Texas Style Rib Sauce

1/4 C onions – minced
1/ TBL butter
1/2 C white wine or Jack Daniels whiskey
2 tsp salt
1 tsp black pepper
2 tsp cayenne powder
2 tsp chili powder
2 TBL white vinegar
1 tsp chipotle
1 tsp dry mustard
1 TBL molasses
4 tbl Worcestershire,
3 cloves garlic
1 6 oz can tomato paste or 2 cu tomato juice

Cook 30 minutes or reduce until thickened

Optional: Add 2 TBL blackberry Jam

Chantilly Cream

Basically whipped cream and bourbon.

  • 1 C heavy whipping cream
  • 1 TBL granulated sugar
  • 2 TBL bourbon
  • 1/2 tsp vanilla extract

Put ingredients in the bowl of an electric mixer fitted with the whisk attachment and beat until soft peaks begin to form.
Cover and refrigerate until serving.

Mayonnaise from Scratch

CRITICAL: Mis en place… PREPARE ALL INGREDIENTS PRIOR TO STARTING, AND BRING EVERYTHING UP TO ROOM TEMPERATURE.

Ingredients:

  • 1/4 cup water
  • 1 TBL instant milk
  • 1 NEW egg yolk – pasteurized only (save the white)
  • 1/2 tsp dry mustard
  • 1 tsp salt
  • 1 tsp honey
  • 2 TBL lemon juice (or 2 tsp citric acid)
    –
  • Later:  1 cup Safflower oil

Step by Step

  1. Blend everything above except the oil and 1 TBL lemon
  2. Add ½ cup oil slowly – drop by drop
  3. Add up to ½ cup oil as necessary.
  4. Add the rest of the lemon juice slowly.
  5. Let rest at room temperature for 6-8 hours
  6. Refrigerate for up to 10 days

INGREDIENTS for BASIC MAYONNAISE

  • 1 large egg yolk, at room temperature
  • 1 tsp white wine vinegar
  • 1 tsp raw honey
  • 1/2 tsp salt
  • 2 tsp Dijon mustard
  • 1/2 C light olive oil
  • 1/2 C unflavored oil: Safflower, Canola, Sunflower, Corn, Vegetable, Rapeseed, Avocado

STEP BY STEP

  1. Place the egg yolks in the bowl of a stand mixer and attach the whisk beater.
  2. Beat egg yolks for 1 minute until they are thick and sticky.
  3. Continuing to mix, add the vinegar, honey, salt and mustard.
  4. Keep mixer running. Drizzle oil in slowly.
  5. Continue beating, being sure the egg yolks are slowly absorbing the oil.
  6. After 1⁄3 to 1⁄2 cup of oil has been incorporated, the mayonnaise will thicken to the consistency of heavy cream and it will no longer be in danger of separating or curdling. This is also called breaking.
  7. Beat in the remaining oil in a thin, steady stream.
  8. If the mayo becomes too thick and stiff, beat in drops of vinegar or lemon juice to thin it out, then continue with the oil.
  9. Season to taste.

QUICK AND SIMPLE

  1. One egg yolk
  2. Juice from one half lemon
  3. A pinch of salt
  4. 1 tsp white vinegar
  5. Whisk together above, and then start drizzling in 1/2 C EVOO very slowly
  6. Never stop whisking until thickened

NOTES

  • If not using immediately, scrape it into a clean, dry container with a tight lid and refrigerate. It will keep for 5 to 7 days.

Mistakes

  • Don’t add oil too quickly or the emulsion will break
  • You must whisk quickly or the emulsion will not form
  • Too much oil after the emulsion forms, or the emulsion will break
  • Don’t let it get too hot or the emulsion will break

If it breaks, beat an egg yolk, then mix in your broken emulsion a little bit at a time

For Tartar Sauce

Mayo, capers, dill, and sweet relish

For 1000 Island Dressing aka Sauce Andalouse

Mayo, ketchup, minced red bell and dill relish

Chantilly Sauce

2 parts mayo, 1 part whipped cream

VIEW THIRD-PARTY VIDEO HERE

The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.

Here is Gordon Ramsay making mayonnaise from scratch.

Cucumber Sauce

Title of Recipe: Cucumber Sauce (for fish or meat-pref cold)

Ingredients:
¾ cu cream (sour cream optional)
2 tbsp vinegar or lemon juice
¼ tsp salt
1/8 tsp paprika

Instructions:
Beat until stiff ¾ cup cream or sour cream (if using sweet cream add slowly). Add 2 tbsp vinegar or lemon juice, season w salt and paprika. Pare, seed and cut finely & drain well 1 lg cucumber. Add to sauce.

Pepperonata

Ingredients

  • Misc peppers – all colors
  • Onion
  • Salt and pepper
  • Favorite spices
  • Splash red wine vinegar

Step by Step

  • Clean peppers
  • Put over medium to low heat
  • Add garlic, dried oregano and thyme
  • Olive oil to cover bottom of pan
  • Simmer 45 minutes
  • Fresh herbs at the very end
  • Keep for up to a week in the fridge
  • Serve as a side with any meat

Ketchup Recipes – COLLECTION INDEX

Here is a collection of several recipes – some more complex than others, but all of them are good.

Easy Ketchup

Whitehouse Tomato Catsup #1

Grandpa’s Ketchup

Green Tomato Ketchup

Healthy Ketchup

 

 

Ketchup and Mustard

Recipe from www.NewScanCook.com

Ketchup

Fresh Tomatoes from the vine
Halve and grill tomatoes with sliced onions, garlic, bay, brown sugar until some of the edges start to blacken – – Optional: use broiler
Add pinches of cinnamon, cloves, coriander, caraway
While still warm, add a few fresh tomatoes, brown sugar, honey, white vinegar
Blend or puree, then cool
Pass through strainer or food mill

Mustard

Mustard seed . Soaked over night in white wine vinegar . Just to cover
Mash
Add Honey
Corriander seeds
Mash … Continue to taste
Mustard powder … Again to taste
Add white wine vinegar for desired consistency

 

 

 

Robert’s Jalapeño Ketchup

Use this link to view the recipe.

Asian Dipping Sauces – COLLECTION

Spring Roll Dipping Sauces

Peanut Dipping Sauce

Ingredients

2 TBL sesame oil
1 tsp garlic
1 tsp cumin
1/4 CU orange juice
1/4 CU smooth peanut butter (commercial, not natural)
1 tsp ketchup
1 TBL brown sugar or 2 TBL honey
handful of minced cilantro
1 tsp rice wine vinegar
1 TBL soy or balsamic vinegar
1 TBL lime juice
1 tsp minced fresh ginger
1/2 tsp corn starch

optional: 2 TBL Asian chili sauce or Cayenne pepper

Instructions

1. Heat canola up to smoke point 2. Add garlic 3. CAREFULLY add chicken broth 4. Bring up to a boil 5. Whisk in PB, ketchup, vinegar and soy. 6. Cook for 5 minutes 7. Add Corn Starch MIXED WITH WATER slowly to thicken 8. Add VERY thinly sliced thai chili peppers for heat

If you like things spicy, add 1/2 tsp chili powder

Teriyaki Dipping Sauce

Ingredients

2 TBL soy sauce
1 TBL sesame oil
4 TBL rice wine vinegar
1 TBL ginger (juice)
2 TBL brown sugar
½ CU minced pineapple
1 TBL cornstarch in ½ CU water
pinch of cayenne pepper

Instructions

1. Mix all together except cornstarch.
2. Heat to boil and cook 5 minutes
3. Add cornstarch ONLY as necessary to thicken.
4. Serve hot or cold

Notes

This is a good sauce for Lettuce Wraps

Use any of the following sauces for your Spring Rolls.

Sweet and Sour Dipping Sauce

  • 1 C sugar
  • 1/2 tsp salt
  • 3 TBL catsup
  • 1/2 C vinegar
  • 1 TBL cornstarch
  • 1 C water
Cook sugar, salt, catsup, and vinegar until like syrup. Mix cornstarch and water. Add to sauce and cook until thick. Keep warm.

Sweet and Tart Dipping Sauce

INGREDIENTS

  • 1/2 cup water
  • 1/3 cup Karo Syrup
  • 4 tablespoons fish sauce (called nuoc mam)
  • 1/3 cup fresh lime juice
  • 1 large clove garlic, minced and muddled
  • 1 tsp molasses

STEP BY STEP

  1. Put everything in a screw-top jar and shake together.
  2. Taste and adjust to your personal preference, adding more lime or Karo as needed.
  3. Let meld about 30 minutes before pouring into individual dipping bowls.
  4. Sauce keeps two weeks in the refrigerator.

OTHER OPTIONS

  • Hoisin Sauce
  • Oyster Sauce
  • Mirin is rice wine sweetened with a large amount of sugar

Vietnamese Fish Sauce

fish sauceVietnamese is light and clear.
Chinese is darker and thicker.

Use on your food instead of salt.

  • 2 TBL sugar
  • 2 TBL lime juice
  • 3 TBL fish sauce
  • 2 TBL water
  • 2 Cloves garlic – minced
  • 3 Thai chilies cut into small rounds

Fish sauce (nuoc mam) is a pungent, salty liquid made from fermented anchovies. It adds depth and flavor to numerous Vietnamese dishes. For best results, choose bottles priced at $3 to $4 rather than $1, and pass on jars that are dark, which indicates oxidation or the presence of additives. From Epicurious

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