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Condiments from scratch - 8/19/2008 4:30:50 PM
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sisrev
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From: The South, ya'll
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Anyone ever make mayonnaise from scratch?
I think it's oil & eggs, or maybe oil & egg yolks, beaten until they emulsify, but I'm totally unsure of quantities, any seasoning to add, etc.
What about any other homemade condiments?
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RE: Condiments from scratch - 8/19/2008 5:55:41 PM
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Mrs.Wifey
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We use regular mayonnaise for sandwhiches and 'tater salad but for everything else I usually make an Aioli. HERE is a good recipe.
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RE: Condiments from scratch - 8/19/2008 8:22:37 PM
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HisCovenant
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I do BBQ sauce, but do it to taste. I start by sauteeing a large onion minced and 2 cloves of garlic in a bit of olive oil. I over cook it a bit to really develop the flavor. I add a can of tomato paste and 28 oz of crushed tomatoes. Then I add balsamic vinegar, dry mustard, worchestershire sauce, salt, pepper, and backstrap molasses to taste. Then I simmer it covered for a while. Then I uncover it for a while on a low temp and watch it so it doesn't get too thick or stuck to the pan.
Using different types of vinegars and different sweetners in place of the molasses (such as honey, sugar, or maple syrup) can change the flavor a lot. You can also add prepared mustard in place of the dry mustard, but you would need to be more careful with the vinegar because that's an ingredient in prepared mustard. You can also add some whisky, but add less vinegar and sweetner. You can also add peppers. Fresh bells or fresh spicy peppers should be minced and sauteed with the onion. Dried peppers (like ground cayane or crushed red pepper flakes) can be added with the liquids.
I would guestimate that I start with 1/4 cup of each liquid ingredients besides the tomatoes, 1 Tbsp of the dry mustard, and 1 tsp each of the salt and pepper and tweek from there.
Sorry I don't have a more specific recipe. Once I discovered the basic ingredients to BBQ, I really just toss it together, taste it, and add whatever I think is missing to balance the flavors.
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RE: Condiments from scratch - 8/19/2008 8:49:09 PM
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sisrev
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Thank you,ladies.
I am wanting to try some new sauces & condiments, marinades, etc. A lot of the ones in the store are relatively expensive, and have so much sodium and chemicals in them, I thought I'd start doing some of my own.
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RE: Condiments from scratch - 8/19/2008 10:22:35 PM
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HisCovenant
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Look up salad dressings to use as marinades. Anything that is mustard or vinegar based makes an excellant marinade. I'm not so big on creamy dressings for marinades- plus it's hard to find good creamy dressing recipes.
Also, think about making rubs to replace marinades. It's really easy to toss a few spices together and rub them into the meat.
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RE: Condiments from scratch - 8/21/2008 9:59:47 AM
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Wild-Rose
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From: Upstate NY
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Here is an idea you might like. There is a big difference between onions that are fried quickly and onions that are slow cooked for a half hour or more. They get sweet and caramelized over time. I slow cook 4 to 6 onions at one time and then divide it into 6 baggies. Store it in the fridge or freezer depending on how fast you might use it. This is handy for adding onions to hamburgers, egg omelets, soup or stew, or spaghetti sauce. It livens up leftovers and makes it different than the day before. This way you don't have to get onion on your hands all the time and you don't have to "cry" since it is already cooked.
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RE: Condiments from scratch - 8/21/2008 11:32:34 AM
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monamie
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Omega-3 Mayonnaise
1 whole egg
1 tablespoon lemon juice
¼ teaspoon dry mustard
½ cup olive oil
½ cup flaxseed oil
Put egg, lemon juice and mustard in blender and blend for 3-5 seconds. Continue blending and slowly add oils. Blend until the mayonnaise is thick. Scrape mayonnaise into a snap lock plastic container and refrigerate. The Mayonnaise should keep for 5-7 days.
That's from the paleo diet website. I have not yet tried it, but have it on my list of things to do. 
My BBQ sauce is pretty similar to HisCovenant's except for the Worcestershire sauce. I can't find any without corn syrup as an ingredient. And I have some smoked sea salt that I use in my to give it a slightly smoky flavor.
I use Bragg's Liquid Aminos instead of soy sauce.
I find using spices and seasoning in my cooking reduces the need for condiments.
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RE: Condiments from scratch - 8/21/2008 3:54:01 PM
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WhiteRoseBlessings
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Mona, do you happen to know of any other liquid aminos other than Braggs? When I looked Braggs up on the web, I found soybeans to be one of the ingredient.
I would be very interested in something similar that did not contain any soy.
I love your mayonnaise recipe; and Mrs. Wifey, I'm also very inteterested in your Aioli recipe . . . plus I learned a new word!
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RE: Condiments from scratch - 8/21/2008 5:30:26 PM
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sisrev
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Thank you for the mayo recipe.
quote:
ORIGINAL: monamie
I find using spices and seasoning in my cooking reduces the need for condiments.
I think this is more or less the direction I am attempting to go. I'd like to use more spices, herbs, etc, along with homemade sauces & condiments, as well. I am in a postion right now of having more time to cook and create, wanting to move us toward a more healthy diet, but a need to stay on budget, as well. So I am starting to experiment a little more now that I have the time available to do so.
Aioli is a new one for me, too. I will be trying some of these!
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RE: Condiments from scratch - 8/21/2008 8:30:54 PM
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monamie
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quote:
ORIGINAL: WhiteRoseBlessings
Mona, do you happen to know of any other liquid aminos other than Braggs? When I looked Braggs up on the web, I found soybeans to be one of the ingredient.
I would be very interested in something similar that did not contain any soy.
I love your mayonnaise recipe; and Mrs. Wifey, I'm also very inteterested in your Aioli recipe . . . plus I learned a new word!
I haven't really researched other aminos. It's not something I have a lot so, though I try to avoid soy (I understand why you absolutely need to avoid it), I don't mind the Bragg's every now and then. You may be able to turn up something on a Google search.
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RE: Condiments from scratch - 8/21/2008 9:32:30 PM
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WhiteRoseBlessings
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I did do a bit of a search earlier today. I didn't turn up anything, though.
Oh well, no biggie.
And I'm with you on the spices! I love my spices.
The cool thing about them is that they can take the exact same thing (i.e, a green veggie salad) and totally change it's taste depending on which spices are used. It helps keep things from getting boring.
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RE: Condiments from scratch - 8/22/2008 7:50:36 PM
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agapetos
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You may want to consider mixing some chilli with natural yogurt ~ it's a quick and easy dressing. You can also add herbs of your choice if you want.
When you're using spices, they really release their flavour if you dry fry them in a pan for a few minutes before grinding them up and adding them to something.
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RE: Condiments from scratch - 8/22/2008 8:11:35 PM
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WhiteRoseBlessings
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Thanks Aga!
I do saute my spices; they really are tasty that way, aren't they?!
But I don't do any fermented foods and I've recently given up all cow's milk products . . . so I wouldn't be able to do the yogurt.
I usually make dressings out of olive oil or mayonnaise (made from olive oil).
Salsa or canned tomatoes are sometimes used.
Mustard is frequently used.
Spices are used and varied according to my mood.
I also save veggie water (from steaming veggies) and meat broth from steam and/or sauteeing meat. I use those as dressing ingredients as well.
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RE: Condiments from scratch - 8/22/2008 8:40:04 PM
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WhiteRoseBlessings
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oooh!!! Both of those ideas sound wonderful! 
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RE: Condiments from scratch - 8/22/2008 8:56:21 PM
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WhiteRoseBlessings
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Certainly not I! 
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Hmmm... may have to try that one myself after my mouth cools down from the amount of chilli I ate tonight! 