7 Healthy Homemade Condiments

  • serves

Courtesy of Tamara Green of The Living Kitchen.

20 Ratings
Directions for: 7 Healthy Homemade Condiments

Ingredients

BBQ Sauce

1 Tbsp grapeseed oil

1 14-oz can crushed tomatoes

¼ onion, chopped

1 clove garlic, minced

1 chili from chili in adobo sauce can OR 1 tsp ancho chili powder

3 Tbsp molasses

3 dates, pitted

1 tsp dry mustard powder

½ tsp sea salt

¼ cup apple cider vinegar

Mustard

½ cup brown mustard seeds

½ cup yellow mustard seeds

1 cup white balsamic vinegar

1 tsp ground turmeric

2 Tbsp honey

½ tsp sea salt

Ketchup

2 Tbsp grapeseed oil

1 small onion, chopped

2 cloves garlic, minced

2 Tbsp molasses

3 Tbsp coconut sugar

¼ cup apple cider vinegar

1 Tbsp tomato paste

1 28-oz can tomato purée

1 tsp sea salt

½ tsp ground mustard

⅛ tsp ground allspice

½ tsp nutmeg

1 pinch cayenne (optional)

Mayonnaise

1 egg yolk

2 tsp lemon juice

¾ cup grapeseed oil

¼ tsp Dijon mustard

1 pinch each sea salt and pepper

Add ins: chopped garlic, thyme, fresh parsley, hot sauce

Balsamic Vinaigrette

¼ cup extra virgin olive oil

¼ cup balsamic vinegar

1 Tbsp honey

1 Tbsp whole mustard

1 pinch each sea salt and pepper

1 clove garlic, minced

Teriyaki Sauce

½ cup tamari or soy sauce

3 Tbsp rice vinegar or mirin (Japanese rice wine)

1 Tbsp honey

3 cloves garlic, minced

3 tsp ginger, minced

1 green onion, sliced thinly

½ tsp arrowroot powder (optional)

Pesto

1 cup fresh basil

¼ - ½ cup extra virgin olive oil

½ tsp sea salt

½ lemon, squeezed

¼ cup sunflower seeds or pine nuts

1 clove garlic

Directions

BBQ Sauce

1. Place a saucepan over medium heat. Add grapeseed oil and add onions and garlic. Cook until fragrant and translucent.

2. Add in the rest of the ingredients and simmer over low-medium heat for 15 minutes.

3. Transfer into a blender. Blend smaller batches at a time and purée. You may need to add 1-4 Tbsp of water to help blend.

4. Keep in an airtight jar in the fridge. It will last for about 1 month.

Mustard

1. Place mustard seeds and vinegar in a bowl, cover the bowl and let it sit overnight.

2. After letting the seeds soak overnight, add all ingredients into a blender and blend until puréed. If you want a smoother consistency, add 1-3 Tbsp of warm water.

3. Once puréed, add more honey or spices according to your taste and palette.

4. Store in a jar in the fridge. The mustard will last for 4-6 months.

Ketchup

1. Place a saucepan on medium heat. Add oil, chopped onions and after sautéing for 1 minute add the garlic.

2. Once the garlic and onion have become fragrant but not browned, add the remaining ingredients and bring to a simmer.

3. Simmer on low heat for about 1 hour. Stir every once in a while.

4. Once the ketchup has reduced, purée it with an immersion blender or in a blender. Store in an airtight jar in the fridge. The ketchup will last for 3 weeks.

Mayonnaise

1. Add egg yolk and lemon juice into a blender and blend. Or, add to a bowl and whisk until smooth.

2. Add homemade mustard, salt and pepper and whisk.

3. Start to add your oil, but add it in very slowly, one drop at a time, until the mixture begins to emulsify.

4. Now you can pour the rest of the oil in, in a slow steady stream, as you continue to mix. If you are using a blender, keep the blender on low and slowly add the oil in.

5. Add whatever flavours you want—hot sauce, fresh herbs, garlic, or leave it plain. Keep in an airtight jar in the fridge for about 1 week.

Balsamic Vinaigrette

1. Place everything into a bowl and mix well. Store in an airtight jar in the fridge for 1 week.

Teriyaki Sauce

1. Place all ingredients in a mason jar, except arrowroot powder, cover and shake well. Refrigerate.

2. If you want a thicker teriyaki sauce, add all ingredients except vinegar and arrowroot to a saucepan on medium-low heat.

3. In a separate bowl stir the arrowroot into the rice vinegar and then add to the saucepan (this is what will thicken up the teriyaki sauce).

4. Bring to a boil and simmer for 5 minutes. Keep in an airtight jar in the fridge.

Pesto

1. In a food processor add all if the ingredients. Start with ¼ cup of oil. If you want your pesto to be creamy but do not want to add more oil, you can add some water to thin it out.

2. If you like a creamier, oilier consistency, add the rest of the extra virgin olive oil. Store in an airtight container in the fridge.

See more: Picnic, Side


https://www.foodnetwork.ca/recipe/7-healthy-homemade-condiments/14653/

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