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