Archive for the ‘CONDIMENTS’ Category
Big Mac Sauce
This is the home made version of the sauce used all over the world. With this, you know what is in it. I made this on 16 Feb 2017 and I will say the taste is very close to the McD's sauce.
Ingredients
- 2/3 cup mayo
- 1/3 cup sweet pickle relish
- 2 teaspoons prepared yellow mustard
- 3/4 teaspoon white vinegar
- 1/2 teaspoon paprika
- 1/2 tablespoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Mix together all ingredients and refrigerate for an hour or so and use as a sauce for hamburgers.
Notes
Minimal cost.
Used in Recipe Listed on this Site:
Big Mac Burgers, Made it, GO-TO recipe. Adapted from an internet recipe.
Big Mac Burgers, Made it, GO-TO recipe. Adapted from an internet recipe.
Peppercorn Sauce
My wife and I tried peppercorn sauce on steaks about 10 years or so ago, loved the sauce but I never pursued how to actually make it. So a few day ago I found this recipe, it sounds like a good start to to be tailored, and I have a great idea on how to make this perfect using a good friend's idea using the peppercorns when cooking steak. I am going to modify this recipe slightly and will post my results when I make this.
Ingredients
- 1/3 cup shallot, minced
- 1 clove garlic, minced
- 2 1/2 cups beef stock, fresh or from powder
- 2 tablespoons black peppercorns
- 1/3 cup heavy cream
- 4 teaspoons corn starch
- 2-3 teaspoons Dijon mustard
Instructions
- Pan fry your steaks, then transfer to a plate, drain off the fat from the pan to a bowl and add 1 tablespoon or so of fat back to the pan and all of the peppercorns.
- Same pan, add the shallots and garlic and cook for 1-2 minutes to soften them. Pour in the beef stock. In a small bowl, whisk together the corn starch and the heavy cream, then whisk this into the pan and simmer on low heat until lightly thickened. Then whisk in the mustard and pour in any juices from the plate the steaks are on. Serve over steaks.
Notes
Low cost.
Adapted from an internet recipe as well as inspiration from good friend, Jerry Collins.
United States.
United States.
Teriyaki Marinade II
This is from a good friend, and is very good, just a doctored up Teriyaki sauce from a bottle. I marinated a bunch of chicken legs in this for about 30 hours, excellent and very well received by the Thai family.
Ingredients
- 2 parts Teriyaki sauce
- 1/2 part soy sauce
- fresh garlic, crushed, amount is up to you
- course ground black pepper, amount is up to you
Instructions
- Mix everything together. Place your meat in a large zip lock bag pour in the sauce and squeeze out all the air and seal the bag, squish everything around to coat all the meat and place in the fridge. How long you marinate is up to you, 1-2 hours minimum, but for great flavor, go up to 24+ hours, then grill.
Notes
Low cost.
Provided courtesy of good friend, David McAllister.
United States.
United States.
Teriyaki Marinade I
This is the basic home made Teriyaki marinade for marinating chicken, beef, or pork before grilling. Sounds very good. Made with everyday products you will have on hand.
Ingredients
- 1 cup soy sauce
- 1 cup water
- 3/4 cup sugar
- 1/4 cup Worcherstershire sauce
- 3 tablespoons vegetable oil
- 3 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon fresh ginger, grated
Instructions
- Combine all ingredients in a medium bowl. Stir gently until sugar is completely dissolved. Use immediately or store in refrigerator, covered for 6-7 days after preparation.
- Marinate beef, pork and lamb for 4-24 hours. Chicken and other poultry for 2-12 hours. Fish, seafood and vegetable and meat substitutes for 1 hour.
Notes
Low cost.
Adapted from an internet recipe.
Quick Cocktail Sauce
Great shortcut instead of the high price for store bought cocktail sauce. I will have to try this for sure.
Ingredients
- 1/2 cup tomato ketchup
- 2 tablespoons prepared horseradish
- dash Worcherstershire sauce
- 1 lemon
- dash tobasco sauce, or to taste
Instructions
- In a small bowl, mix the ketchup, horseradish, a dash of Worcestershire sauce, a squirt of lemon juice, and a dash of tabasco sauce. Chill, then serve as a dipping sauce with cooked shrimp.
Notes
Fry Sauce II
Contrary to the name, this is used on sandwiches as well as used for fries. I personally do not like ketchup on fries, I use mayo only. This is a combination of that. I am going to have to make both of these and compare them.
Ingredients
- 1/4 cup mayo
- 2 tablespoons ketchup
- 1 teaspoon vinegar
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
Instructions
- Mix well and refrigerate. Use for a dipping sauce on French Fries or even on burgers. Store in the fridge for up to 3 days.
Notes
Adapted from an internet recipe.
Fry Sauce I
Contrary to the name, this is used on sandwiches as well as used for fries. I personally do not like ketchup on fries, I use mayo only. This is a combination of that.
Ingredients
- 1 cup ketchup
- 1/2 cup mayo
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
Instructions
- Mix well and refrigerate. Use for a dipping sauce on French Fries or even on burgers. Store in the fridge for up to 3 days.
Notes
Adapted from an internet recipe.
Coney Dog Sauce
Great sounding recipe for Coney Dog sauce for hot dogs.
Ingredients
- 750 grams ground beef
- 1 large onion, chopped
- 1/2 cup sugar
- 1/2 cup chili powder
- 1/2 cup ketchup
- 1 1/2 cups water
Instructions
- Cook onion and ground beef in a large skillet until hamburger is cooked through. Drain fat. Add the remaining ingredients and mix, simmer on low temp for 1 hour, stirring occasionally. Serve on hot dogs. Can be frozen as well.
Notes
Ground beef would be about 200 Baht/kilo. Cannot come up with a price per serving as this would make a lot.
Adapted from an internet recipe.
Homemade Honey-Based Ketchup
Sounds really good and easy to make.
Ingredients
- 1 can tomato paste, this would be a 170 gram can, the really small ones
- 1/4 cup honey, make sure it is natural honey
- 1/2 cup white vinegar
- 3/4 teaspoon salt
- 1/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
Instructions
- Combine all the ingredients in a medium saucepan over medium heat; whisk until smooth. When it comes to a boil, reduce heat to low and simmer for 20 minutes, stirring often. Remove from heat and cover until cool. Chill and store refrigerated in a covered container.
Notes
Adapted from an internet recipe.
Tartar Sauce I
Basic tartar sauce recipe. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 cup mayo
- 1 tablespoon dill pickle, 3-4 slices, finely diced, OR make from a shortcut
- 1 tablespoon onion, finely diced
- 1 tablespoon dill pickle juice
- salt and pepper, to tase
Instructions
- Mix together all ingredients in a bowl and refrigerate for at least an hour before use. Better if used the next day as this allows the flavors to blend together.
Notes
Shortcut: Dill Pickles.
Used in Recipes Listed on this Site:
Whitefish Cakes,
Pan Fried Whitefish, Made it,
Tuna Patties,
Fish Sandwiches, Made this, GO-TO recipe,
Pan Fried Barramundi Fillets, Made this. Adapted from an internet recipe.
Whitefish Cakes,
Pan Fried Whitefish, Made it,
Tuna Patties,
Fish Sandwiches, Made this, GO-TO recipe,
Pan Fried Barramundi Fillets, Made this. Adapted from an internet recipe.
