19 replies to this topic

[Razzle Dazzle Brazell]

Okay so this is the start of the thread for homemade sauces and condiments and such. So toss your best at the board. Have at it.

[tarnalberry]

I do homemade teriyaki sauce. Soy sauce, mirin, ginger, and pineapple juice. Cook down until thickened (as much as you want it thickened. (I make this without cooking, marinate stuff in it, then cook the leftover marinade down. Marinade cooks down while chicken grills, though takes some attention, so doesn't have to add much time to making dinner.)

[love2travel]

Will post lots 'n lots after church. As I mentioned on the other thread, I make my own:

- vanilla extract
- ketchups, mustards, barbecue sauces
- salsas, chutneys, marmalades, jellies, jams, conserves
- all sauces including tomato
- all vinaigrettes (I never, ever buy any of these things)
- seasoning blends (I buy spices whole, roast and grind myself)
- flavoured oils and vinegars

You name it, I make it. Even things such as nutella and sriracha and infused simple syrups. I don't make my own fish sauce or Worcestershire, though.

[love2travel]

Vanilla Extract

4-6 vanilla beans, scraped
8-10 ounces Brandy, Vodka or Bourbon

Super easy. Just scrape the seeds out of the beans and add to a clean jar. Throw in the beans and top up with alcohol. Let sit about 6 weeks before using. Then whenever you use vanilla bean seeds, throw in the bean. Top up with alcohol - you can continue doing this indefinitely.


Sweet and Spicy Barbecue Sauce

(I double this)

2/3 cup tomato paste
1/2 cup water
1/2 cup packed dark brown sugar
1/4 cup unsulfured molasses
1/4 cup aple cider vinegar
2 T chili powder (I make my own so I know what's in it and it's just fun!)
2 T light corn syrup
1 T Worcestershire sauce
1 clove garlic, minced
1 t onion powder
1 t salt
1 t freshly-ground black pepper
1/2 t cayenne

Whisk all together in medium saucepan on medium heat and stir until dissolved. Then simmer 10 minutes or until thickened.

*You can reduce the sugar to 1/4 cup or omit it and add 1/4 cup maple syrup instead.


Nuoc Cham (Vietnamese sauce for use on wraps or anything Thai or Korean)

1/3 c sugar
1 c very warm tap water
1/4 c Asian fish sauce
1 T freshly-squeezed lime juice
1 clove garlic, minced
1/4 t red pepper flakes

In small bowl, combine the sugar with the water. Stir until the sugar dissolved. Add rest. Refrigerate up to 2 weeks.


Soy Vinegar Dipping Sauce

1/4 c soy sauce
3 T unseasoned rice vinegar
1 1/2 t sugar
1 t toasted sesame oil
2-3 slices fresh jalapeno or pinch red pepper flakes

Stir all together. Keep in fridge 1 week with fresh jalapeno and 2 weeks with red pepper flakes.


Savoury Miso Glaze or Marinade

1/3 c sake
1/3 c mirin
1/4 c sugar
2/3 c yellow or white miso paste

In small pan bring the sake, mirin and sugar to a simmer. Whisk in miso and simmer until thicker, about 3 min. Cool before using as a marinade. Delicious with shrimp, scallops, cod, etc.

[Razzle Dazzle Brazell]

Vanilla Extract

4-6 vanilla beans, scraped
8-10 ounces Brandy, Vodka or Bourbon

Super easy. Just scrape the seeds out of the beans and add to a clean jar. Throw in the beans and top up with alcohol. Let sit about 6 weeks before using. Then whenever you use vanilla bean seeds, throw in the bean. Top up with alcohol - you can continue doing this indefinitely.


Sweet and Spicy Barbecue Sauce

(I double this)

2/3 cup tomato paste
1/2 cup water
1/2 cup packed dark brown sugar
1/4 cup unsulfured molasses
1/4 cup aple cider vinegar
2 T chili powder (I make my own so I know what's in it and it's just fun!)
2 T light corn syrup
1 T Worcestershire sauce
1 clove garlic, minced
1 t onion powder
1 t salt
1 t freshly-ground black pepper
1/2 t cayenne

Whisk all together in medium saucepan on medium heat and stir until dissolved. Then simmer 10 minutes or until thickened.

*You can reduce the sugar to 1/4 cup or omit it and add 1/4 cup maple syrup instead.


Nuoc Cham (Vietnamese sauce for use on wraps or anything Thai or Korean)

1/3 c sugar
1 c very warm tap water
1/4 c Asian fish sauce
1 T freshly-squeezed lime juice
1 clove garlic, minced
1/4 t red pepper flakes

In small bowl, combine the sugar with the water. Stir until the sugar dissolved. Add rest. Refrigerate up to 2 weeks.


Soy Vinegar Dipping Sauce

1/4 c soy sauce
3 T unseasoned rice vinegar
1 1/2 t sugar
1 t toasted sesame oil
2-3 slices fresh jalapeno or pinch red pepper flakes

Stir all together. Keep in fridge 1 week with fresh jalapeno and 2 weeks with red pepper flakes.


Savoury Miso Glaze or Marinade

1/3 c sake
1/3 c mirin
1/4 c sugar
2/3 c yellow or white miso paste

In small pan bring the sake, mirin and sugar to a simmer. Whisk in miso and simmer until thicker, about 3 min. Cool before using as a marinade. Delicious with shrimp, scallops, cod, etc.

Mmm yummy. Thanks soooo much love2travel! I can't wait to use these recipes. :-)

[love2travel]

Mmm yummy. Thanks soooo much love2travel! I can't wait to use these recipes. :-)

Just you wait - this is only the very beginning! I have about 983,501,327 more where those came from.

[Razzle Dazzle Brazell]

Just you wait - this is only the very beginning! I have about 983,501,327 more where those came from.

Hehehe. Honestly if i weren't a Christian and there wasn't a God I would make you my food goddess lol

[bartfull]

How about "Food Angel"?

[~**caselynn**~]

Just you wait - this is only the very beginning! I have about 983,501,327 more where those came from.

YAHOO!!!!! Can't wait!!! 😃

[a1956chill]

Anyone have a good non mayo based dressing recipe for cole slaw?

Or a non mayo dressing for tuna fish?

[love2travel]

Anyone have a good non mayo based dressing recipe for cole slaw?

Or a non mayo dressing for tuna fish?

Are you interested in a vinegar-based recipe for coleslaw?
And how about a lemon caper vinaigrette for the tuna? (It is luscious and thick.)

This is a very good coleslaw recipe...
http://southernfood.about.com/od/coleslawcabbagesalads/r/bl90612a.htm

And the caper vinaigrette that also tastes great on veg and seafood...
http://www.food52.com/blog/3186_april_bloomfields_lemon_caper_dressing

[love2travel]

How about "Food Angel"?

I really like the way you think.

[Razzle Dazzle Brazell]

How about "Food Angel"?

Yeah that would be earthly perfect.

[love2travel]

Yeah that would be earthly perfect.

Yes, it would.

[squirmingitch]

I am thoroughly enjoying reading these recipes love2. And as soon as I don't have these low iodine, low sal restrictions I'm going to go NUTS making these things & eating food with lots, & lots of flavor!


Thanks Razzle for starting this thread.

love2, I saw on the blooming onion thread where you said Worcestershire sauce -- the gluten free one. What do you mean by that? Do you make your own? Or is there a gluten-free one & a non gluten-free one?