Sauces, Condiments, and Syrups

                                          Image result for sauces

You'll find recipes for homemade mayonnaise, cough syrup, enchilada sauce, and so much more.  Why buy it if you can make it from scratch?



1/2 cup flour
3/4 cup white sugar
1 teaspoon salt
1 1/2 cups water
1 cup white vinegar
1 teaspoon garlic powder
1/2 teaspoon paprika
3 eggs
1 cup cooking oil

Place the flour, sugar, and salt in a medium saucepan.  Whisk to combine.  Add the water and vinegar.  Cook and whisk over medium heat until the mixture is thick and smooth.  Remove from heat and carefully pour into blender.  (I actually use a mixer and it comes out fine.)  Add garlic powder and paprika.  Blend on low.  Keep blending and add eggs one at a time.  Once well blended, pour back into saucepan.  Heat over low heat while whisking.  Cook and stir constantly until mixture thickens and is bubbly hot and smooth.  Keep stirring as it bubbles for a bit to be sure the eggs are thoroughly cooked.  Remove from heat and blend on low again in clean blender.  Slowly pour the oil in a steady stream.  Blend a few more seconds after all the oil has been added.  It will thicken as it cools.  Refrigerate.


1 gallon skinned tomatoes
3 heaping tablespoons salt
Black pepper
2 tablespoons allspice
3 tablespoons ground mustard
1 teaspoon cayenne

Stew all together in a quart of vinegar for 3 hours.  Strain liquid, and simmer down to a half gallon.  Bottle hot and cork tight.

Easy Ketchup

1 (8 oz) can tomato sauce
3 tablespoons sugar
small dash cinnamon (go really easy on just takes a touch)
1 tablespoon plus 1 teaspoon vinegar

Pour tomato sauce in a small saucepan and boil away some of the water.  Let it thicken.  Add sugar, cinnamon, and vinegar.  Simmer 3-4 minutes.  Let cool and refrigerate.


Barbecue Sauce

2 cups ketchup
2 cups tomato sauce
1 1/4 cups brown sugar
3/4 cup vinegar
1/2 cup table syrup
4 teaspoons liquid smoke
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon pepper
2 tablespoons butter

In a large saucepan over medium heat, mix together ketchup, tomato sauce, brown sugar, vinegar, syrup, liquid smoke, and butter.  Season.  Bring almost to a boil stirring.  Reduce heat to low and simmer for up to 20 minutes.  For thicker sauce simmer longer.

Barbecue Sauce #2

1/4 cup finely chopped onion
2 tablespoons minced garlic
2 tablespoons butter
2 tablespoons molasses
2 tablespoons prepared mustard
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 tablespoon chili poweder
2 teaspoons oregano
2 teaspoons thyme
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cayenne pepper
1 cup ketchup
1/2 cup water

Stir and add 1 cup apple cider vinegar.  Bring to a boil.  Simmer 20 - 30 minutes.  Allow to cool.

Enchilada Sauce

2 tablespoons oil
2 tablespoons flour
2 tablespoons chili powder
1/2 teaspoon cumin
2 cups water
8 ounces tomato paste
1 teaspoon garlic powder
1/2 teaspoon onion powder

Heat oil, flour, and chili powder in a large pot.  Cook for a minute or two.  Add remaining ingredients and bring to a slow simmer.  Stir well to combine and dissolve tomato paste in water.  Allow to cook at least 20 minutes, stirring occasionally.  Add more spices as desired.

Enchilada Sauce #2

3/4 cup minced onion
1 tablespoon minced garlic
1 tablespoon oil
1/4 cup chili powder
2 tablespoons tomato paste
1 tablespoon flour
1 teaspoon each coriander, sugar, and cayenne
2 cups chicken brothe
1 can tomato sauce

Sweat onion and garlic in oil over medium heat 4-5 minutes.  Stir in sugar and seasonings, cook 1-2 minutes.  Whisk in broth until sugar and spices dissolve.  Bring to a boil, reduce to a simmer, and cook 10 minutes.  Add tomato sauce, simmer 5 minutes, then season with salt. stirring occasionally. 

Tomato Sauce

To make tomato paste, blanch 15 small tomatoes, skin, deseed, and cut up small.  Put in pot with olive oil on medium heat stirring occasionally.  Put in shallow dish in sun outside or in a slow oven.  Stir every 15 minutes.  When thick take out of oven.  Put 2 tablespoons olive oi, and a chopped red onion into pot.  Add 6 or 7 regular-sized tomatoes that have been cut up small into pot.  Cook slow.  Add bay leaves and whatnot for flavor.  Add 1 whole garlic clove skin and all.  Add tomato paste.  Let cook down and simmer covered.  Remove bay leaves and garlic when done.

Yogurt Garlic Sauce

Use with shawarma, kebobs, for dipping, in place of mayonnaise on sandwiches or burgers, with fries, etc.

16 ounces plain yogurt
2 garlic cloves, minced
2 tablespoons lemon juice
Salt to taste

Mix well.  Refrigerate up to 5 days.

Watermelon Stir Fry Sauce

Use for stir fried pork or chicken and rice recipes.

1 cup watermelon puree
1 tablespoon oil
1 tablespoon vinegar
1 tablespoon soy sauce
1 tablespoon fresh minced ginger
May also add crushed red pepper and brown sugar or honey

Dressings and Dips

Herb Vinegar

2 cups white vinegar
1 cup fresh basil, mint, dill, rosemary, chives, or oregano

Place vinegar in a jar, add herbs and seal.  Let steep 2 to 4 weeks.  Remove herbs and put in 2 or 3 fresh sprigs for decoration.  Don't let vinegar come into contact with metal.  Don't use metal lid.

Ranch Dressing Mix

2 tablespoons dried parsley
1 teaspoon dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon pepper

Whisk together 1/3 cup mayonnaise with 1/4 cup milk with 1 tablespoon mix.  Refrigerate up to 3 days.

Simple Dressing

2 large eggs, beaten
1/4 cup water
1/4 cup apple cider vinegar
1/2 teaspoon yellow mustard
1/2 teaspoon salt
2-3 teaspoons sugar
1 tablespoon milk if you want a stronger taste, 1 teaspoon if you want a lighter taste

In medium saucepan, beat 2 eggs and water with whisk.  Add vinegar, mustard, salt, and sugar.  (Use 2 tablespoons of sugar for now.)  Whisk til thickened on medium to low heat.  Add more sugar if you think it's needed.  Cool dressing to drizzle over cabbage and veggies, and/or bacon.  Keep warm to drizzle over lettuce, green onions, and bacon.

Herb Dip for Bread

1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon rosemary
1/4 teaspoon Kosher salt
Black pepper to taste
1 pinch red pepper flakes
2 cloves garlic, minced
1/4 cup extra virgin olive oil

Stir up and let sit for an hour so flavors meld together.

 Labneh Dip

1 pound Labneh cheese (yogurt strained overnight)
1/2 cucumber
1/2 bunch fresh mint
1/4-1/2 tablespoon hot chili powder
4 cloves garlic
Dash of salt

Chop the cucumber and mint thinly, and crush the garlic.  In a bowl add the cheese and mix really well with a fork.  Pour into serving bowl and sprinkle some cayenne on top.  Drizzle some olive oil on it and serve with toasted pita bread.

Nutty Pumpkin Raisin Dip

1 1/2 cups solid-pack canned cooked pumpkin
1 cup peanut butter
1/2 cup chopped roasted peanuts
1/2 cup chopped raising
2 tablespoons honey
1/2 teaspoon ground cinnamon
1 graham cracker
Carrots, celery sticks, and apple slicesfor dipping

Combine pumpkin, peanut butter, peanuts, raisins, honey, and cinnamon with a wooden spoon until well mixed.  Refrigerate until chilled.  Just before serving, crush 1 graham cracker into coarse crumbs and sprinkle over top.  Yields about 3 cups.


Homemade Corn Syrup

This will crystallize over time.  If this happens just warm it up.  This isn't good for making candy but for all other uses this works great.

2-4 ears corn on the cob
5 1/4 cups water
2 pounds sugar
2 teaspoons salt
2-3 teaspoons vanilla

Slice corn cobs into 1" slices,  Bring a medium-sized saucepan filled with water and cut corn to a boil.  Reduce heat to medium and simmer until water is reduced by half, about 20 minutes.  Strain corn, reserving the water.  Return water to saucepan and add the sugar, salt, and vanilla.  Turn heat to medium-low and stir until sugar is dissolved.  Simmer until the mixture is thick enough to coat the back of a spoon and stick some, anywhere from 30 minutes to an hour.  Remove from heat and cool to room temperature.  Store in fridge until ready to use.  If necessary, warm up with a touch of water and gently stir to remove the sugar crystals.

Caramel Syrup

1 1/2 cups sugar
1/2 cup boiling water
1/4 cup lemon juice
2 tablespoons unsalted butter
1/4 cup cold water

Combine sugar, lemon juice, and cold water in a saucepan.  Heat to boiling and stir until sugar dissolves.  Cook over medium-low heat, stirring occasionally until syrup turns golden brown.  Remove from heat.  Stir in boiling water with a long-handled spoon and protect your hand with a mitt.  Stir in butter, til well blended.  Serve warm or at room temperature.  Syrup will thicken as it cools but can be thinned with a little more boiling water as necessary.

Apple Cider Syrup

1/4 cup sugar
2 teaspoons cornstarch
1/3 cup apple cider or juice
1 cinnamon stick (1 1/2")
Dash nutmeg

In a small saucepan, combine the sugar, cornstarch, and cider til smooth; add cinnamon stick.  Bring to a boil over medium heat; cook and stir 2 minutes til thickened.  Discard cinnamon stick.  Stir in nutmeg.  Keeps refrigerated 2 months.

Fruit Syrup

1 1/2 cups fruit pieces or berries
3/4 cup sugar or 2 cups fruit to 1 cup sugar
Lemon zest
Optionally add vanilla, cinnamon, maple flavorings...whatever you think would taste good

Simmer fruit gently for a while until it's soft, about 10-15 minutes or so.  If it gets dried out just add a splash of water.  Mash it up good, then strain it back into the saucepan.  It doesn't have to be perfectly smooth.  Add the sugar and bring to heat.  Simmer until the bubbles stack up on each other or the syrup coats the back of a spoon.  Remove from heat and add the lemon zest and whatever other flavors you'd like.  The consistency will be better if you let it cool a bit before serving.

Homemade Cough Syrup

1/4 teaspoon cayenne
1/4 teaspoon ginger
1 tablespoon honey
1 tablespoon apple cider vinegar
2 tablespoons water

Mix ingredients.  Take by the teaspoon as needed.  Don't give to a baby or small child.


Beef or Chicken Marinade

1/4 cup soy sauce
3 tablespoons honey
2 tablespoons vinegar
1 1/2 teaspoons garlic powder
1 1/2 teaspoon ginger
3/4 cup vegetable oil
2 green onions, chopped
1 teaspoon black pepper

Marinate overnight.


4 cups stock
4 tablespoons butter
1/3 cup flour
Salt and pepper
Chopped herbs such as fresh sage for turkey gravy, parsley for beef, etc

Skim fat from stock and discard.  Melt butter in large saucepan over medium heat.  Whisk in flour until mixture smells nutty and turns light brown, about 2 minutes.  Whisk in stock, bring to a boil and cook until gravy thickens, 3-4 minutes.  Reduce heat to low, cover, and keep warm til ready to serve.  Season with salt, pepper and herbs before serving.

Sweetened Condensed Millk

1 cup instant nonfat milk
2/3 cup sugar
1/3 cup boiling water
1/4 cup butter, melted (optional)
If butter is omitted, increase water to 1/2 cup and increase sugar to 3/4 cup.

Combine all and mix til smooth.  Store in fridge up to 5 days.

No comments:

Post a Comment