Archive for the ‘condiments’ Category

This dressing had me shoveling salad in as fast as I could. Maybe that’s not a good thing.

At any rate, it lives up to its name. It’s better than homemade ranch, which is my usual go-to when it comes to creamy dressing. Very Good Salad Dressing

Adapted from Fix It and Enjoy It: Potluck Heaven

1 cup mayonnaise 

2 T sugar

2 t prepared mustard

Pinch salt

1/2 t celery seed

1 t parsley flakes

Dill pickle juice

Mix everything together using as much pickle juice as needed to make dressing the desired consistency. Refrigerate several hours to allow flavors to meld.

Yield: a generous cup 


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Lemon Curd

Hello sunshine! 

 When we first got married, my husband wasn’t too keen on drinking water. Since I wasn’t too keen on buying gallons of sugary drinks, I took it upon myself to make homemade ones. I figured at least I wouldn’t be bringing home lots of plastic bottles, even if I wasn’t saving him from a sugar overload. 

So I asked my aunt to buy cases of lemons for me every now and then, to turn into lemonade. She gets things super cheap from stores around where she lives. 

Fast forward to now and I no longer need to make gallons of drinks. Occasionally, sure, but not habitually. 

So yesterday I see my aunt and she hands me a bag of lemons. Maybe it was just in memory of what she used to hand me? I don’t know but at any rate, these were discounted ones and they need used as soon as humanly possible. So far I’ve used four of them in this spoon-lickin’ goodness.   

Lemon Curd

Zest of 3-4 lemons (depending on their size), finely chopped

3/4 cup fresh lemon juice

1 cup sugar 

5 large eggs

Pinch salt

1 stick butter 

Place everything except butter in a double boiler. I just use a glass bowl set over a sauce pot with a bit of water in the pot. 

Heat water and keep at a simmer while you whisk the lemon mixture. Cook and stir until thick, about 10-15 minutes. Remove from heat and stir in the butter. Chill and serve however you like. I love it on toast or with vanilla yogurt. Tho if I’m being totally honest, a lot gets eaten straight from the jar with a spoon. 

Yield: about 2 1/2 cups 

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I made this sauce this morning in preparation for supper. Then I made pizza for lunch and was inspired to make a pizza using the little bit of pork left from supper last night and this BBQ sauce as a base. Yum. 

This is a deliciously robust BBQ sauce. Along with pizza, it is delightful on top of meatloaf. Tonight we are trying it on ribs. 

Molasses BBQ Sauce

1 1/4 cup ketchup

1 cup molasses

1/4 cup water or tomato juice 

1/4 cup chopped onion

2 T lemon juice

1 T Worcestershire sauce

1 T garlic powder

1/2 t black pepper

1/4 t cayenne pepper

Purée everything. Simmer 30 minutes or until thick. It will thicken more as it cools. 

Yield: a generous two cups

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I’ve always loved raspberry vinaigrette, even that cheap stuff they serve at weddings. This, though, had to be the best I’ve ever had. All I want to eat these days is grilled chicken salad with this dressing. So yum.


Raspberry Vinaigrette

Adapted from here

1/2 cup raspberry vinegar (I used a white balsamic version)

1/4 cup maple syrup

1/2 t salt

1/8 t fresh ground black pepper

pinch orange zest

pinch ground mustard

3/4 cup neutral flavored oil (I used peanut)

1/2 t poppy seeds

In a food processor or blender, place 1/2 of the vinegar, the syrup, salt, pepper, zest, and mustard. Whirl to combine. With machine still running, very slowly drizzle in the oil. Once fully incorporated, stir in the poppy seeds. Store in a jar in the fridge.

Yield: about 1 1/2 cups

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When I first whipped up this mayonnaise, I was sure I wouldn’t like it. I’m not a big fan of mayonnaise to begin with (I usually only use it as a salad dressing, not on my sandwiches) so when I smelled my fresh mayo, I thought it sort of stank (stunk?). But I stuck it in the fridge and when I pulled it out later that day to make some coleslaw, I realized it actually smelled quite good! It made a delicious coleslaw dressing.

I have yet to try it on a sandwich but Brad did. He said, “It’s different but good.” That usually means, “I don’t love it but I’ll eat it.” I guess that’s not too bad coming from a guy who doesn’t particularly like changing his food habits! And even if I end up keeping a small jar of the bought stuff for Brad’s sandwiches, I am going to try to have this homemade version around for salads and such, especially during the summer when we eat cucumber salad all of the time.



This recipe is a conglomeration of a whole slew that I’ve read in the last few weeks. Really, though, how different can basic mayo recipes be?

1 whole fresh egg, room temperature

1/2 t salt

1 t dry mustard

black pepper, to taste

1 cup plus 2 T neutral flavored oil (I used peanut), room temperature

2 T white wine vinegar or lemon juice

In a food processor, place the egg, salt, mustard, and pepper. Whirl to mix and then with the machine still running, VERY slowly (I mean, super slow, hair-thickness thread) pour in the oil. Stop a time or two and scrape down the bowl of the processor to make sure all of the ingredients are being incorporated evenly. Once the oil is completely blended in, slowly add the vinegar and then you are finished.

If your mayonnaise “breaks”, beat a fresh egg yolk in a clean bowl and gradually beat in the curdled mayonnaise.

Yield: about 1 1/4 cups

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