DIY Condiments and Sauces
Caesar Dressing
Ingredients
1 large egg yolk (room temperature)
2 small cloves finely minced garlic
1 tsp dijon mustard
2 Tbs lemon juice
1 tsp Worcestershire sauce
½ cup extra virgin olive oil
1/3 cup finely grated parmesan cheese
¼ tsp black pepper
Directions
In a medium bowl, whisk together egg yolk, garlic, mustard, lemon juice, and Worcestershire until smooth.
While whisking constantly and vigorously, begin adding the olive oil drop by drop. Once the mixture starts to look creamy and thick, you can increase the flow to a very thin, steady stream.
If you pour too fast, the dressing will “break” and look oily/separated.
Once all the oil is incorporated, fold in the grated Parmesan and black pepper.
Permesan is naturally salty. Taste the dressing before adding any extra salt.
Store in a glass jar for up to 5 days.
Cream Cheese
Ingredients
4 cups whole milk
4 Tbs lemon juice
¼ tsp salt
Directions
Heat milk to a simmer.
Stir in lemon juice until curds separate from yellow whey.
Strain through a cheesecloth for 30 - 45 minutes. Do not toss yellow whey, yet.
Blend the curds with salt until creamy.
If the curds feel too dry to become creamy, add 1 tablespoon of the reserved yellow whey back into the blender.
Store in refrigerator for up to 1 week.
Enchilada Sauce
Ingredients
8 cups tomato sauce
2 cups vegetable stock
1 cup chili powder
2 Tbs onion powder
1 Tbs garlic powder
2 tsp ground cumin
1 tsp dried oregano
2 tsp salt
1 Tbs lemon juice (per pint jar)
Directions
In a large, heavy-bottomed stockpot, combine the tomato sauce, stock, and all dry spices.
Whisk thoroughly to ensure there are no chili powder clumps.
Bring to a boil, then reduce heat and simmer uncovered for 20 minutes. The sauce should thicken slightly but remain pourable.
While the sauce simmers, wash and heat your pint jars.
Add 1 Tbs of bottled lemon juice to each clean pint jar. This provides an extra layer of acidification protection.
Ladle the hot sauce into the jars, leaving exactly 1 inch of headspace. This. iscrucial for a safe vacuum seal during pressure canning.
Wipe the rims with a clean cloth dipped in white vinegar to remove any oil or residue. Apply the lids and bands until finger-tight.
Place the jars in your pressure canner with the required amount of water (usually 2 - 3 inches).
Lock the lid and turn on the heat. Allow steam to vent for 10 minutes before placing the weight or closing the petcock.
Process at 11 lbs of pressure (dial gauge) or 10 lbs of pressure (weighted gauge). Adjust for altitude if you are above 1,000 feet.
Process for 20 minutes.
Turn off the heat and let the canner depressurize naturally. Never force-cool a canner.
Remove the jars and let them sit undisturbed for 24 hours.
Green Goddess Dressing
Ingredients
1 cup Greek yogurt
1 cup chopped parsley
½ cup basil
½ cup cilantro
2 green onions chopped
2 cloves garlic
1 Tbs capers (and a splash of the brine)
3 Tbs lemon juice
1 tsp lemon zest
½ tsp kosher salt
¼ tsp black pepper
2 - 4 Tbs extra virgin olive oil to thin
Directions
Place the yogurt, lemon juice, and seasonings in the blender first. This creates a liquid base that helps the blades catch the herbs without overheating them.
Don't just hold the "on" button. Pulse until the herbs are finely minced but not pulverized into a complete liquid. You want that "speckled" green look.
Start with 2 tablespoons of extra virgin olive oil. If the dressing is too thick to pour, add 1 tablespoon at a time while the blender is on low.
If you find the yogurt too tangy, a tiny pinch of sugar or a teaspoon of honey will balance the acidity without making the dressing sweet.
Ketchup
Yields 6 - 7 half-pint jars
Ingredients
15 lbs Roma or San Marzano tomatoes
3 medium, chopped onions
1 ½ cups apple cider vinegar (5% acidity)
¾ cup brown sugar
1 Tbs pickling or canning salt
1 tsp garlic powder
Spice Sachet
1 tsp whole peppercorns
1 tsp whole allspice
1 tsp mustard seeds
1 stick cinnamon (crushed)
1 tsp whole cloves
1 tsp celery seed
Directions
Wash, core, and chop the tomatoes and onions.
Place them in a large stockpot and simmer uncovered until the onions are soft (approximately 20 minutes).
Run the cooked mixture through a food mill or a fine-mesh sieve. This is crucial for ketchup - you want to remove all the skins and seeds to get that perfectly smooth texture.
Return the smooth puree to the pot. Bring to a boil, then reduce heat.
Simmer uncovered until the volume is reduced by about half. This can take 2 - 3 hours. It should look like thick tomato sauce.
Add the spice satchet, vinegar, sugar, salt, and garlic powder.
Continue to simmer over low heat, stirring frequently to prevent scorching, until the mixture reaches your desired thickness.
Drop a spoonful onto a cold plate. If water separates and forms a ring around the ketchip, keep simmering.
Remove the spice satchet.
Ladle the hot ketchup into sterilized half-pint jars, leaving ¼ inch headspace.
Wipe rimes, apply lids and bands ,and process in a boiling water bath for 15 minutes.
Marinara Sauce
Start with 20 ounds of tomatoes (roma or San Marzano).
Ingredients (per pint jar, recipe yields approximately 7 jars)
1 Tbs bottled lemon juice
1 tsp salt
2 Tbs dried basil
1 Tbs dried oregano
2 tsp garlic powder
1 Tbs onion powder
Directions
Wash tomatoes and remove the stems.
Cut a small “X” on the bottom of each tomato. Drop them into boiling water for 30 - 60 seconds, then immediately into ice water. The skins will slip right off.
Core the tomatoes and chop them. For a smooth sauce, run them through a food mill or blender.
Place the tomato puree in a large, heavy bottomed pot.
Add your dried herbs and spices.
Bring to a boil, then reduce heat and simmer uncovered until the volume is reduced by nearly half. This can take 2 - 3 hours.
Once it reaches the consistency of a thick soup, it's ready to jar. It will continue to thicken slightly during the 35-minute boiling process and as it cools on the counter.
While the sauce is simmering, sterilize your pint jars and lides.
Add 1 Tbs lemon juice directly into the bottom of each clean pint jar.
Ladle the hot sauce into the jars, leaving ½ inch of headspace at the top.
Wipe the rims with a clean, damp cloth to ensure a perfect seal. Center the lids and screw the bands on until “finger-tight”.
Lower the jars into a boiling water bath canner. Ensure the water covers the jars by at least 1 inch.
Process for 35 minutes (start the time once the water returns to a full boil).
Remove the jars and let them sit undisturbed on a towel for 24 hours. You should hear the “ping” of the lids sealing.
Mayonnaise
Ingredients
1 large egg (room temperature)
1 Tbs lemon juice
½ tsp salt
1 cup avocado oil
Directions
Add egg, lemon juice, and salt to a jar.
Place an immersion blender at the bottom. Start blending.
While blending, slowly pour in the oil in a thin stream.
Blend until thick and emulsified.
Store in an airtight jar in the fridge to firm up and keep for up to two weeks.
Peanut Butter
Ingredients
4 cups raw Spanish peanuts
1 - 2 Tbs grapeseed oil
1 - 2 Tbs honey
½ tsp fine sea salt
Directions
Roast peanuts at 350 degrees for 10 minutes. Shake the pan halfway through. You are looking for a deep golden tan.
Once cooled slightly, add peanuts to a food processor. Warm peanuts release their natural oils much faster than cold ones, resulting in a creamier butter. Process for 5 - 6 minutes or until it suddenly becomes glossy and liquid.
Watch your food processor's motor! If the base feels very hot, give it a 2-minute break so you don't burn out the engine.
Add salt and oil. Blend to combine.
Add the honey at the very last second and pulse just a few times to incorporate.
Store in a glass jar in the fridge. It will stay fresh for about 1 month.
Ranch Dressing
Ingredients
1 Tbs Ranch seasoning
½ cup mayonnaise
½ cup sour cream
Directions
Whisk seasoning with mayonnaise and sour cream.
Refrigerate for 30 minutes to allow the herbs to hydrate.
Store in refrigerator for up to 2 weeks.