Recipes From our Meetings

LUCINDA’S SOURDOUGH BREAD RECIPES:

FIVE RECIPES FROM THE CONDIMENT WORKSHOP:

Thank you to Laurie for the very informative meeting on making your own condiments!  Below are the recipes she shared with us:

1.  Homemade Mayo:

  • 2 fresh eggs
  • 2 T. vinegar
  • 1 t. salt
  • 1/2 t. dry mustard
  • 1/4 t. paprika
  • 1 shake of cayenne powder

Blend the above together, then slowly add:

  • 1 c. olive oil

Next add:

  • 2 T. lemon or lime juice

Then slowly add:

  • 1 c. olive oil

Blend until thick and smooth.

For another version, try this one from the Kitchen Kop site with pictures.  :)

2.  Tarter Sauce:

  • 1 c. mayo
  • 1/4 c. chopped dill pickle
  • 1 T. chopped onion
  • 1 T. fresh chopped parsley
  • 1 t. lemon juice

In bowl, combine all ingredients and let chill one hour before serving.

3.  Tomato Catsup: (Laurie’s husband wants to sell this someday and didn’t want her to give the exact amounts for this recipe.)

In pan, heat the following:

  • 1 c. vinegar
  • Allspice
  • Celery seed
  • Mustard seed

Let simmer for 5 minutes to infuse the flavors.  Strain.  In larger plan combine the following:

  • 4 c. tomato puree
  • Maple syrup
  • salt
  • onion powder
  • garlic powder
  • cayenne powder

Stir in vinegar mixture, heat to a simmer.  Spoon into a glass jar.  Let cool.  To lacto-ferment, add 2 T. whey, let set on the counter to ferment for 24 hours.

4.  French Dressing:

  • 3 T. catsup
  • 3 T. Saki vinegar
  • 4-5 T. olive oil
  • 3 T. brown rice syrup
  • Stevia
  • 1 clove fresh garlic (optional)

Blend all the ingredients except garlic together in a small blender or coffee grinder until smooth.  Add garlic, pulse into small bits.

5.  BBQ Sauce:

Combine the following and simmer for 30 minutes.

  • 1 c. catsup
  • 3/4 c. water
  • 1/4 c. vinegar
  • 4 T. Rapadura sugar
  • 1 T. Tamari (fermented soy sauce)
  • 1 t. salt
  • 1 t. ground celery seed
  • 2-3 shakes of hot pepper sauce
  • 1/2 t. onion
  • 1/2 t. garlic
  • 2 T. molasses or brown rice syrup
  • Dash of liquid smoke or use smoked salt