Tag Archives: condiments

Homemade Mayonnaise

⭐⭐⭐⭐⭐

Yield: 2 Cups | Total Time: 20 Minutes

You know that moment when you go to make a sandwich and you realize…..

where’s the mayo?

Which begs the question…..

“Got Mayo?”

Dum dum dummmmm……

“No! I don’t! Now what do I do? I’ve only got 30 minutes before I have to be out the door and I need to finish the potato salad I promised to bring to the potluck that begins in one hour!”

Well, I’ve had moments like this, and recently that moment happened during the middle of a snowstorm when all I wanted to do was make myself an egg salad sandwich. As you may know from watching my videos, my husband Mark and I live so far out in the country that we don’t even have garbage or recycling pick-up. (Translation: Winter Storm = Where Did The Road Go?) I’ve been saving all the glass jars, however, and thought… maybe I can use one to fill with some homemade mayonnaise!

But…

How to make homemade mayonnaise?

Now you might be thinking that learning how to make mayo at home is going to be hard. Like, how do you make mayonnaise? I thought it would be hard, too, but it really isn’t – unless you struggle with patience because getting a great quality homemade mayo that isn’t goopy will take about 15 minutes of your time – and some elbow grease if you don’t have an electric stand mixer. (Which is great if you can’t get to the gym because of, you know…. snowstorm….)

Fresh mayonnaise is mostly made up of egg and oil. Those two don’t typically mix all that well unless you emulsify them. This is where the lengthy and high speed whisking comes in – lengthy because you only want to add the oil one drop at a time (very important for that light and creamy texture that makes mayo so spreadable) and high speed because you want to add air while doing it.

While egg and oil make a great mayo base, they don’t have a lot of flavor on their own. That is why even the most simple mayonnaise recipe is flavored with other stuff like vinegar, lemon, and mustard. (It should be, anyway. Have you read the ingredient label on the store bought stuff? The ingredients used to make mayonnaise should never sound like a lesson in chemistry.) Vinegar, lemon and mustard give this homemade mayonnaise that characteristic tang that makes mayo so yummy. Its for this reason you can probably make your own mayo right now because these basic ingredients are things most people already have in the kitchen or pantry (which is great news if you are snowed in and really want that egg salad sandwich!)

Now for anyone who knows me well, you know that I can’t just stick to basic when it comes to recipes. I dug around my pantry and found apple cider vinegar, so of course I had to throw that in there because, you know, it’s healthy, as is mayo made with olive oil… so I added that in there, too. I will sometimes sweeten the tangy bite a little bit by using honey dijon mustard, but feel free to use regular or plain dijon if you have it. Any mustard will do, it all depends on your preference.

Now for the sriracha… don’t omit it. Six drops won’t make your diy mayonnaise taste spicy, but they will round out the acid just right. Of course, you can add as much as you like, especially if you like things hot. I just prefer to add more flavors as I use the mayo for various recipes, like my Germaniana potato salad or Dilly-Horse Tartar Sauce – which goes great with my 30-Minute Amazing Cod Dinner. (I think I’ve just made my dinner menu tonight simply with the act of creating this mayonnaise recipe!)

Still not convinced on how easy it is to make your own mayonnaise at home? Watch me making this mayo in the video below. I think that making this video was actually harder than making mayo by hand! This recipe comes together so fast that there was no time for second, third (or thirtieth) takes on this one, which means that Felix’s mad dash out of the room behind me had to stay in the final cut…

Gotta luv ‘dem!


Homemade Mayonnaise

Total Time: 20 Minutes

INGREDIENTS:

  • egg
  • 3/4 cup vegetable oil
  • 1/4 cup olive oil
  • 4 drops lemon essential oil (or 1-2 tablespoons lemon juice)
  • 1/2 teaspoon salt
  • 1 tablespoon white vinegar
  • 1 tablespoon apple cider vinegar
  • 6 drops hot pepper sauce
  • 1 1/2 tablespoons dijon mustard

RECIPE DIRECTIONS:

1. Place the egg in the bowl of a stand mixer fitted with the whisk attachment. Beat the egg at high speed until pale and frothy, about 3 minutes.

How To Make Mayo At Home

2. Combine the vegetable and olive oils in a measuring cup that has a pour spout. With the mixer running, begin adding the oil to the egg one drop at a time. This may seem tedious, but adding the oil only one drop at a time will enable it to emulsify, giving the mayonnaise its light, fluffy texture. If you add the oil too fast, your mayonnaise will end up more like a soup that will eventually separate. Yuck! After adding about a 3rd of the oil, you may increase the drops to a very thin stream, backing off every few seconds to give the oil time to suspend into the mixture properly. As you keep this up, the mixture will begin to resemble mayonnaise. This whole process of adding the oil will take about 15 minutes. Be patient – you can’t rush this step!

Making Mayo

3. Once the oil is completely added to the mayonnaise, continue to whisk on high speed for another minute. While the mixer is still running at high speed, add the essential oil, salt, vinegars, hot pepper sauce, and mustard. Allow several seconds to pass in between each ingredient so that they don’t deflate the mayonnaise.

4. Stop the mixer and transfer the mayonnaise to a small glass jar with a tight fitting lid. The mayonnaise should be a pale yellow color. Store in the refrigerator until ready to use (the mayonnaise will firm up even more as it cools).

Fresh Mayonnaise

5. Serve as you would store-bought mayo; on sandwiches, in dressings, in salads, in mashed potatoes, in sauces… etc…

Simple Mayonnaise

How Do You Make Mayonnaise?
Like this recipe? Share the love! 
Made this recipe? Let me know how it went!

Spiced Apple Chutney

⭐⭐⭐⭐⭐

Yield: 2 Cups | Total Time: 1 Hour 45 Minutes

The idea for this recipe stemmed from spicy mango chutney, something I absolutely love, but I wanted to tone things down a bit for my husband, who isn’t as fond of hot and spicy food they way that I am. So instead of chiles or curry, this spiced apple chutney is infused with clove… just in time for autumn!

Ripe, juicy strawberries from late summer produce picks combine with apples to go into this easy chutney recipe. I like to think of this as a fall chutney, which is convenient if you are looking for a cranberry sauce substitute as Thanksgiving rolls around. This spiced fruit chutney looks the part -but is a warmer, milder, and a much less tart option.

Try it over pork chops and whipped sweet potatoes complimented with a mug of hot, spiced apple cider, or roll it into wraps along with turkey, ham, lettuce and crunchy veggies for a healthy lunch. Serving a group? Set this chutney out as a dip to go with apple and sweet potato chips.

Welcome fall!


Spiced Apple Chutney

Total Time: 1 Hour 45 Minutes

Prep: 15 Minutes / Cook: 1 Hour 30 Minutes

INGREDIENTS:

  • 1 lb. strawberries, roughly chopped
  • 2 apples; peeled, cored, and roughly chopped
  • 6-8 green onions; sliced, white and pale green parts only
  • 1 cup sugar
  • 1/4 cup honey
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 4 packets granulated beef bullion (about 1/2 ounce)
  • 4 cups water

RECIPE DIRECTIONS:

1. Combine all ingredients in a medium saucepan and stir to combine. Heat over high until boiling, then reduce the heat to medium. Simmer for 45 minutes, stirring occasionally.

2. Once the chutney has reduced to where there is only a small amount of liquid remaining, reduce the heat to low and simmer for another 30 minutes. Stir occasionally.

3. Chutney can be refrigerated for future use, or used right away while still warm. Spoon over grilled pork, use as a sauce in sandwiches and wraps, or serve as a savory dip.

Cranberry Sauce Substitute
Spiced Fruit Chutney On Pork With Sweet Potatoes
Chutney Idea
Spiced Apple Chutney

Spiced Apple Chutney

Ripe, juicy strawberries of late summer produce picks combined with apples go into this easy chutney recipe. Makes a cranberry sauce substitute. Use in wraps and sandwiches, spoon over pork, or serve as a warm dip alongside apple or sweet potato chips.
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Condiments
Servings 2 Cups
Calories 710 kcal

Ingredients
  

  • 1 pound strawberries roughly chopped
  • 2 apples peeled, cored, and roughly chopped
  • 7 green onions sliced, white and pale green parts only
  • 1 cup sugar
  • 1/4 cup honey
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 4 packets granulated beef bullion (about 1/2 ounce)
  • 4 cups water

Instructions
 

  • Combine all ingredients in a medium saucepan and stir to combine. Heat over high until boiling, then reduce the heat to medium. Simmer for 45 minutes, stirring occasionally.
  • Once the chutney has reduced to where there is only a small amount of liquid remaining, reduce the heat to low and simmer for another 30 minutes. Stir occasionally.
  • Chutney can be refrigerated for future use, or used right away while still warm. Spoon over grilled pork, use as a sauce in sandwiches and wraps, or serve as a savory dip.
Keyword apple chutney, chutney recipes, fall chutney, how to make chutney, spiced fruit chutney, strawberry chutney
Like this recipe? Share the love! 
Made this recipe? Let me know how it went!

Homemade Blue Cheese Dressing with Yogurt

⭐⭐⭐⭐⭐

Yield: 2 Cups | Total Time: 15 Minutes

I first made this recipe seven years ago. Then I lost the little piece of paper I had printed it on.

I never did forget about this blue cheese recipe, though. You know when something is so good that it sticks in your head forever? For me, that was this homemade blue cheese dressing with yogurt. 

You can imagine my excitement when I found this recipe last month while going through some old files on my computer. I had saved it somewhere after all! 

When emulsifying the egg yolk and olive oil, use your stand mixer at the highest speed to whisk the egg while drizzling in the olive oil at the slowest pace. It is the only way to get the creamiest blue cheese dressing possible without using mayonnaise. 

If you don’t have a stand mixer, you can still make this recipe, just allow yourself a lot more time and skip your workout at the gym today – this will more than cover for it.

I am so excited to share this recipe with you!  It truly is one of my favorites.


Homemade Blue Cheese Dressing with Yogurt

Total Time: 15 Minutes

INGREDIENTS:

  • 2 tablespoons Dijon mustard
  • salt and pepper to taste
  • 1 egg yolk
  • 2 teaspoons chopped fresh parsley
  • 1 clove garlic, finely chopped
  • 2/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons lemon juice
  • 16 ounces plain greek yogurt, full fat
  • 3 ounces blue cheese crumbles

RECIPE DIRECTIONS:

1. Using a stand mixer with the whisk attachment, combine the mustard, salt, pepper, and egg yolk on high speed until the mixture becomes pale and creamy. While the mixer is running, add the parsley and garlic.

2. Very slowly add the olive oil, a tablespoon at a time, while the mixer runs at high speed. Do not rush this step! Once the oil is added and the dressing has emulsified, add in the vinegar and lemon juice. Continue to mix until well blended.

3. Reduce the mixer’s speed to medium and add the yogurt until well combined, then turn off the mixer. Taste the dressing and season with more salt and pepper, as needed.

4. Remove the mixing bowl from the stand. Stir the blue cheese crumbles into the dressing with a rubber spatula. Transfer the dressing to a large jar with a tight-fitting lid and store in the refrigerator for up to two weeks.

Easy To Make Blue Cheese Dressing On Wedge Salad With Bacon And Tomatoes
Homemade Healthy Blue Cheese Dressing
Healthy Blue Cheese Dressing

Homemade Blue Cheese Dressing with Yogurt

This homemade blue cheese dressing with yogurt is very easy to make; it requires no mayo or sour cream, yet it is just as creamy as the original.
Prep Time 15 mins
Total Time 15 mins
Course Condiments, Salad
Cuisine American
Servings 2 Cups
Calories 63 kcal

Ingredients
  

  • 2 tablespoons Dijon mustard
  • salt and pepper to taste
  • 1 egg yolk
  • 2 teaspoons chopped fresh parsley
  • 1 clove garlic peeled and finely chopped
  • 2/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons lemon juice
  • 1 pound plain greek yogurt full fat
  • 3 ounces blue cheese crumbles

Instructions
 

  • Using a stand mixer with the whisk attachment, combine the mustard, salt, pepper, and egg yolk on high speed until the mixture becomes pale and creamy. While the mixer is running, add the parsley and garlic.
  • Very slowly add the olive oil, a tablespoon at a time, while the mixer runs at high speed. Do not rush this step! Once the oil is added and the dressing has emulsified, add in the vinegar and lemon juice. Continue to mix until well blended.
  • Reduce the mixer's speed to medium and add the yogurt until well combined, then turn off the mixer. Taste the dressing and season with more salt and pepper, as needed.
  • Remove the mixing bowl from the stand. Stir the blue cheese crumbles into the dressing with a rubber spatula. Transfer the dressing to a large jar with a tight-fitting lid and store in the refrigerator for up to two weeks.

Notes

Calories based on a serving size of 2 tablespoons.
Keyword blue cheese dressing with yogurt, blue cheese salad dressing, easy blue cheese salad, healthy blue cheese dressing recipes, homemade blue cheese dressing, how to make blue cheese dressing
Like this recipe? Share the love! 
Made this recipe? Let me know how it went!

Homemade Chunky Marinara Sauce

⭐⭐⭐⭐⭐

Serves: 6 | Total Time: 40 Minutes

Marinara sauce is a staple – you always need to have some on hand in the event of an impromptu finger food craving! If you are wondering how to make marinara sauce from scratch, this recipe is a healthy, low sugar alternative to American’s favorite bar food condiment.

When I first set out to make a marinara sauce from scratch, I was a bit intimidated. I just figured that a popular condiment in restaurants this yummy would be difficult to make.

Not so!

The basic ingredients are tomatoes, olive oil, and garlic. The addition of fresh basil really adds a special touch, think comfort sauce! Of course, you need a sweetener, so I went to my go-to favorite, Organic Powdered Stevia Herb by Frontier Natural Products. Its 100% stevia leaf, so you won’t have to worry about getting any of that pesky maltodextrose so common in stevia purchased at the grocery store. A little of this goes a long way – I purchased a 16 ounce bag last year and it is still over half full!

This sauce can be frozen, which is great to have on hand for those days when you don’t have time to cook and you just found out that you are hosting NFL Sunday at your house.

Go Pack Go!


Homemade Chunky Marinara Sauce

Total Time: 40 Minutes

Prep: 20 Minutes / Cook: 20 Minutes

INGREDIENTS:

  • 5 medium tomatoes, roughly diced
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 2 tablespoons fresh basil, roughly chopped
  • 2 teaspoons dried minced onions
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes (add more for extra spice)
  • 1/4 teaspoon ground black pepper
  • pinch 100% pure leaf stevia
  • 1/2 tablespoon heavy cream

RECIPE DIRECTIONS:

1. Puree the tomatoes in a food processor for a few seconds until they are broken down but still somewhat chunky.

2. Heat a large saucepan over medium. Add the olive oil followed by the garlic and cook for another minute until the garlic becomes fragrant. Remove the pan from the heat and swirl the contents around the pan until the garlic softens and is slightly brown.

3. Add tomatoes to the pan and return to the heat. Stir to combine. Bring to a boil, then stir in the basil, dried onions, salt, garlic powder, pepper flakes, black pepper, and stevia. Simmer, uncovered, for 15 minutes, stirring occasionally.

4. After the marinara has had a chance to cook down a bit, remove it from the heat. Stir in the heavy cream and give it a taste. Too acidic? Add a splash more of the cream. Keep going until the flavor is right where you want it to be. This is all about personal preference!

5. Allow the sauce to cool to room temperature. Store in a glass jar with a tightly fitted lid and keep in the refrigerator until you are ready to use it. When ready to use, warm the marinara on the stove or in the microwave and serve with low carb mozzarella sticks.

6. Mmmmm, mmmmmmm, good!

Healthy Homemade Marinara Sauce
Easy Homemade Marinara Sauce

Homemade Chunky Marinara Sauce

This recipe for homemade marinara sauce is easier than you think! It's chunky with a hint of spice, and it's low in sugar with lots of tomato goodness.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Condiments
Cuisine American, Italian
Servings 6 people

Ingredients
  

  • 5 medium tomatoes roughly diced
  • 2 tablespoons olive oil
  • 2 cloves garlic peeled and finely chopped
  • 2 tablespoons fresh basil roughly chopped
  • 2 teaspoons dried minced onions
  • ½ teaspoon fine sea salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon crushed red pepper flakes (add more for extra spice)
  • ¼ teaspoon ground black pepper
  • 1 pinch 100% pure leaf stevia ground
  • ½ tablespoon heavy cream

Instructions
 

  • Puree the tomatoes in a food processor for a few seconds until they are broken down but still somewhat chunky.
  • Heat a large saucepan over medium. Add the olive oil followed by the garlic and cook for another minute until the garlic becomes fragrant. Remove the pan from the heat and swirl the contents around the pan until the garlic softens and is slightly brown.
  • Add tomatoes to the pan and return to the heat. Stir to combine. Bring to a boil, then stir in the basil, dried onions, salt, garlic powder, pepper flakes, black pepper, and stevia. Simmer, uncovered, for 15 minutes, stirring occasionally.
  • After the marinara has had a chance to cook down a bit, remove it from the heat. Stir in the heavy cream and give it a taste. Too acidic? Add a splash more of the cream. Keep going until the flavor is right where you want it to be. This is all about personal preference!
  • Allow the sauce to cool to room temperature. Store in a glass jar with a tightly fitted lid and keep in the refrigerator until you are ready to use it. When ready to use, warm the marinara on the stove or in the microwave and serve with low carb mozzarella sticks.
  • Mmmmm, mmmmmmm, good!

Notes

To effortlessly get a nice, clean cut on your tomatoes, use a serrated knife.
Keyword best marinara sauce recipe, healthy marinara sauce recipe, homemade marinara sauce, low carb condiments, low sugar marinara sauce, low sugar marinara sauce recipe, popular condiments
Like this recipe? Share the love! 
Made this recipe? Let me know how it went!