Tag Archives: Sauces

Homemade Mayonnaise

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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?
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Spiced Apple Chutney

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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
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Easy Homemade Tangy Katsu Sauce

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Makes: 2 Cups | Total Time: 10 Minutes

The first time I had katsu chicken, I realized that what made the dish so delightful wasn’t the crispy outer crust of the chicken or the juicy meat inside, but the added flavor that came from the sauce. Oh, don’t get me wrong, everything about the meat was exquisite, but that sauce just made the whole plate sing.

I wanted to recreate this recipe at home, but had a dickens of a time finding katsu sauce at my local grocery store. When I lived in New York, and even when I lived in the small metropolis of Appleton, Wisconsin, such condiments were a little easier to find. Now that we live in a smaller town a little further from the Valley, unless I drive 40 miles I probably won’t find things like katsu sauce as easily.

This prompted me to make my own katsu sauce from scratch. Mine is tweaked a little to accommodate most home cooks who may not have easy access to some of the ingredients, like oyster sauce. (Heck, if your store has oyster sauce, it probably has katsu sauce as well. However, to avoid the extra added sugars in store-bought katsu sauce, make mine anyway!)

The result is similar to traditional katsu sauce, nice and briny but not quite as sweet. It makes the perfect condiment for a side of low carb cabbage pancakes, too!


Easy Homemade Tangy Katsu Sauce

Total Time: 10 Minutes

INGREDIENTS:

  • 1/2 cup ketchup
  • 6 tablespoons Worcestershire sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons clam juice
  • 12 drops liquid stevia

RECIPE DIRECTIONS:

1. Combine all ingredients in a glass jar with a tight-fitting lid.

2. Shake the jar vigorously until all ingredients are well mixed and a thick, dark sauce develops.

3. Sauce can be stored in the refrigerator until ready to use.

Easy Homemade Katsu Sauce
Homemade Katsu Sauce

Easy Homemade Tangy Katsu Sauce

Can't find katsu sauce at your local store? No oyster sauce for making it, either? This recipe includes easy-to-find ingredients and it tastes just as good.
Prep Time 10 mins
Total Time 10 mins
Course Condiments
Cuisine Japanese
Servings 2 Cups

Ingredients
  

  • ½ cup ketchup
  • 6 tablespoons Worcestershire sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons clam juice
  • 12 drops liquid stevia

Instructions
 

  • Combine all ingredients in a glass jar with a tight-fitting lid.
  • Shake the jar vigorously until all ingredients are well mixed and a thick, dark sauce develops.
  • Sauce can be stored in the refrigerator until ready to use.
Keyword easy katsu sauce recipe, katsu sauce, tonkatsu sauce recipe
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Dilly-Horse Tarter Sauce

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Serves: 4 | Total Time: 5 Minutes

Tarter sauce is so easy. Just whip together some mayo, pickle relish, maybe some lemon juice and season it with salt and pepper. 

So. Easy!

But for anyone who knows me well, it is a given that I can never stick to the basics. I have to experiment; add something here, tweak a little there, and this tarter sauce recipe is no different!

The idea behind this tarter sauce stems from my thought that… dill and pickles go so well together and tarter sauce and fried fish go so well together… so wouldn’t it make sense that a dill-infused tarter sauce would go with fried fish?

Dill is mild, so I wanted to add some punch with a little horseradish. If you can get a hold of some home-grown horseradish and prepare it yourself, great! If not, store-bought is fine, just make sure it is straight up and not the creamy variety. 

Try this tarter sauce with my 30-Minute Amazing Cod Dinner and let me know what you think!


Dilly-Horse Tarter Sauce

Total Time: 5 Minutes

INGREDIENTS:

  • 1/2 cup mayonnaise
  • 3 tablespoons sweet pickle relish, drained
  • 1/4 teaspoon horseradish
  • 1/4 teaspoon dried dill weed
  • salt and pepper to taste

RECIPE DIRECTIONS:

1. Gently mix all ingredients together in a small bowl.

2. Adjust the salt and pepper to your liking.

3. Feel free to spice things up a bit by adding in a little more horseradish!

4. Makes enough for 4 small ramekins.

Horseradish and Dill Homemade Tarter Sauce
Best Homemade Tarter Sauce

Dilly-Horse Tarter Sauce

Sweet pickle tarter sauce, with a little bit of herb and a tiny hint of heat. Goes great with fried cod!
Prep Time 5 mins
Total Time 5 mins
Course Condiments
Cuisine American
Servings 4 people

Ingredients
  

  • ½ cup mayonnaise
  • 3 tablespoons sweet pickle relish drained
  • ¼ teaspoon prepared horseradish
  • ¼ teaspoon dried dill weed
  • salt and pepper to taste

Instructions
 

  • Gently mix all ingredients together in a small bowl.
  • Adjust the salt and pepper to your liking.
  • Feel free to spice things up a bit by adding in a little more horseradish!
  • Makes enough for 4 small ramekins.
Keyword dilly-horse tarter sauce, tangy tarter sauce, tarter sauce, tarter sauce recipes
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