condiments

When life gives you cabbage, you make sauerkraut — and homemade sauerkraut is a world apart from the stuff that comes from the grocery store. 

How To Make Homemade Sauerkraut in a Mason Jar

green cabbage (about 3 pounds)

salt

caraway seeds (optional,

Clean everything. When fermenting anything, it&#x27;s best to give the good, beneficial bacteria every chance of succeeding by starting off with as clean an environment as possible. Make sure your mason jar and jelly jar are washed and rinsed of all soap residue. You&#x27;ll be using your hands to massage the salt into the cabbage, so give those a good wash, too.

Slice the cabbage. Discard the wilted, limp outer leaves of the cabbage. Cut the cabbage into quarters and trim out the core. Slice each quarter down its length, making 8 wedges. Slice each wedge crosswise into very thin ribbons.

Combine the cabbage and salt. Transfer the cabbage to a big bowl and sprinkle the salt over top. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. At first it might not seem like enough salt, but gradually the cabbage will become watery and limp — more like coleslaw than raw cabbage. This will take 5 to 10 minutes. If you&#x27;d like to flavor your sauerkraut with caraway seeds, mix them in now.

Pack the cabbage into the jar. Grab handfuls of the cabbage and pack them into the canning jar. If you have a canning funnel, this will make the job easier. Every so often, tamp down the cabbage in the jar with your fist. Pour any liquid released by the cabbage while you were massaging it into the jar. Optional: Place one of the larger outer leaves of the cabbage over the surface of the sliced cabbage. This will help keep the cabbage submerged in its liquid.

Weigh the cabbage down. Once all the cabbage is packed into the mason jar, slip the smaller jelly jar into the mouth of the jar and weigh it down with clean stones or marbles. This will help keep the cabbage weighed down, and eventually, submerged beneath its liquid. 

Cover the jar. Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevents dust or insects from getting into the jar.

Press the cabbage every few hours. Over the next 24 hours, press down on the cabbage every so often with the jelly jar. As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage.

Add extra liquid, if needed. If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage.

Ferment the cabbage for 3 to 10 days. As it&#x27;s fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature — ideally 65°F to 75°F. Check it daily and press it down if the cabbage is floating above the liquid.Because this is a small batch of sauerkraut, it will ferment more quickly than larger batches. Start tasting it after 3 days — when the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate. You can also allow the sauerkraut to continue fermenting for 10 days or even longer. There&#x27;s no hard-and-fast rule for when the sauerkraut is &quot;done&quot; — go by how it tastes.While it&#x27;s fermenting, you may see bubbles coming through the cabbage, foam on the top, or white scum. These are all signs of a healthy, happy fermentation process. The scum can be skimmed off the top either during fermentation or before refrigerating. If you see any mold, skim it off immediately and make sure your cabbage is fully submerged; don&#x27;t eat moldy parts close to the surface, but the rest of the sauerkraut is fine.

Store sauerkraut for several months. This sauerkraut is a fermented product so it will keep for at least two months and often longer if kept refrigerated. As long as it still tastes and smells good to eat, it will be. If you like, you can transfer the sauerkraut to a smaller container for longer storage.

This sauce is sweet, sticky, and good on absolutely (okay, almost) everything.

Thai Sweet Chili Sauce Recipe

cornstarch

sugar

rice vinegar

In a small bowl, whisk together 2 tablespoons water and cornstarch. Set aside.

In a medium saucepan, mix together remaining 1 cup water, garlic, peppers, sugar, vinegar, and salt. Bring to a boil over medium heat, reduce heat and simmer for 3 to 5 minutes.

Stir cornstarch mixture to re-combine, then whisk into simmering sauce and cook until thickened, about 1 minute more. Remove from heat, let cool, and use immediately or store in an airtight container in the refrigerator.

Blue Cheese Dressing

Gorgonzola

sour cream

buttermilk

mayonnaise

white wine vinegar

Worcestershire sauce

black pepper

Put the Gorgonzola in a small mixing bowl and mash it with a fork. Add the sour cream, buttermilk, mayonnaise, white wine vinegar, Worcestershire sauce, and black pepper and whisk to combine. Serve, or store in an airtight container in the refrigerator for up to 1 week.

Butterflied chicken with a vinegar and spice rub gets slow-cooked on the grill, then quickly cooked directly over the coals to crisp the skin. It comes out tender and juicy, and goes perfectly with a simple spicy and creamy sauce made with jalapeños and ají amarillo peppers.

Peruvian-Style Grilled Chicken With Green Sauce Recipe

For the Sauce:

jalapeño chilies, roughly chopped (see note)

(15 milliliters) ají amarillo pepper paste (see note)

cilantro leaves (1 ounce; 28 grams)

garlic

(120 milliliters) mayonnaise

(60 milliliters) sour cream

lime

(5 milliliters) distilled white vinegar

(30 milliliters) extra virgin olive oil

salt and black pepper

For the Chicken:

whole chicken, 3 1/2 to 4 pounds (1.6 to 1.8kg)

(20 grams) kosher salt

(30 grams) ground cumin

(30 grams) paprika

(5 grams) black pepper

(30 milliliters) white vinegar

(30 milliliters) vegetable or canola oil

For the Sauce: Combine jalapeños, ají amarillo (if using), cilantro, garlic, mayonnaise, sour cream, lime juice, and vinegar in the jar of a blender. Blend on high speed, scraping down as necessary, until smooth. With blender running, slowly drizzle in olive oil. Season to taste with salt and pepper. Sauce will be quite loose at this point, but will thicken as it sits. Transfer to a sealed container and refrigerate until ready to use.

For the Chicken: Pat chicken dry with paper towels and place on a large cutting board, breast side down. Using sharp kitchen shears, remove backbone by cutting along either side of it. Turn chicken over and lay out flat. Press firmly on breast to flatten chicken. For added stability, run a metal or wooden skewer horizontally through chicken, entering through one thigh, going through both breast halves, and exiting through other thigh. Tuck wing tips behind back.

Combine salt, cumin, paprika, pepper, garlic, vinegar, and oil in a small bowl and massage with fingertips until homogeneous. Spread mixture evenly over all surfaces of chicken.

Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.

Place chicken, skin side up, on cooler side of grill, with legs facing toward hotter side. Cover grill, with vents on lid open and aligned over chicken. Open bottom vents of grill. Cook until an instant-read thermometer inserted into thickest part of breast registers 110°F (43°C). Carefully flip chicken and place, skin side down, on hotter side of grill, with breasts pointed toward cooler side. Press down firmly with a wide, stiff spatula to ensure good contact between bird and grill grates. Cover and cook until skin is crisp and an instant-read thermometer inserted into thickest part of breast registers 145 to 150°F (63 to 66°C), about 10 minutes longer. If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Do not leave the lid off for longer than it takes to check temperature, or chicken will burn.

Transfer chicken to a cutting board and allow to rest for 5 to 10 minutes. Carve and serve with sauce.

Homemade Membrillo

quince, washed, peeled, cored, and roughly chopped

of 1 lemon, plus more to taste

In a large pot, combine quince and enough water to cover by 2 inches. Bring to a boil over high heat and reduce to a simmer. Cook until quince is very tender, about 25 minutes.

Strain, reserving 3/4 cup liquid. Return to pot with reserved liquid, sugar, and lemon juice. Boil over medium heat, stirring frequently, until reduced and very thick, about 2 1/2 to 3 hours. Taste, and add more lemon if you&#x27;d like. The color should be a rich raspberry, quite darker and more red than the initial color of the boiled quince. (See photo for indication of correct color.)

If a smooth texture is desired, strain through a fine-meshed sieve. Transfer to a container, cool, cover, and transfer to refrigerator until ready to use. Alternatively, you can transfer to a buttered baking dish and chill in the refrigerator. Invert and slice into pieces for serving.

Sweet, salty, rich and with plenty of umami flavor - these jammy Ramen Eggs (Ajitsuke Tamago) are simple, versatile and perfect in your ramen bowl, or any other way you eat them! Minimum marinating time of 2 hours, or up to 12 hours (optimal). EASY - This recipe is great for novices! Easy to make and really delicious!US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions

Ramen Eggs

Mirin (or Aji mirin)

soy sauce

dark soy sauce

cayenne pepper

garlic, ginger (sliced)

star anise

Fill a saucepan with some water. Make sure the pot is large enough for the eggs to sit at the bottom in one layer, and to have about 1 inch of water above the eggs.

Add some salt or a little vinegar to the water (this is to prevent the egg whites from running out if there's any cracking of eggs while cooking).

Bring the water to a boil over high heat with the lid on. Then lower the heat to medium or medium high, so that the water is still bubbling but not at a rolling boil (the eggs are more likely to crack at a rolling boil).

Lower each egg gently into the water. (If any eggs crack while being lowered into the water, I would use them to make omelette or scrambled eggs instead!).

As soon as you've lowered all the eggs into the water, place the lid back on, and immediately set the timer as follows to cook the eggs to your preference.5 ½ minutes for set, but soft egg whites, and runny egg yolks - these eggs are really delicate.6 minutes for a set white, but runny egg yolk. 6 ½ minutes for a set white, a jammy/runny egg yolk, and as seen in the pictures in this post - this is my favorite. 7 minutes for a set white, and a half set egg yolk.

When the time is up, remove the eggs and immediately place them in a bowl with cold running water, for at least 2 - 3 minutes, OR place them in an ice bath for a few minutes.

Carefully peel the eggs by gently tapping them on a hard surface to create little cracks along the surface. (The eggs cooked for 5 ½ minutes will be trickier to peel than those cooked for 7 minutes).

Once peeled, place the eggs in the (cooled) marinade. For those eggs cooked for 5 ½ minutes, put the marinade into a bowl where the eggs can be placed along the bottom in one layer.

Let the eggs marinate for at least for 2 hours, or 8 - 12 hours for best results, or even up to 24 hours.

Remove the eggs from the marinade and place them in a separate air-tight container. These can be stored in the fridge for up to 4 days.

Keep the rest of the marinade in an air-tight container in the fridge. This can be re-used for up to 3 weeks.

Place the marinade ingredients in a tall container with an air-tight lid. Whisk to combine (if you added sugar, make sure the sugar is completely dissolved).  The basic marinade is now ready.

If you want to infuse the marinade with more flavor, place it in a small saucepan, along with ¼ cup of water. Add chili, or garlic, or ginger, or star anise (or all), and bring the marinade to a simmer. As soon as the sauce starts to simmer, remove it from the heat and let it cool to room temperature.

Put the infused marinade in a tall air-tight container, along with the cooked eggs to marinate, as described above.

Marinade

Chipotle mayonnaise is a pretty hot condiment, and I'll say its popularity is well-deserved. With just a few ingredients, you can create a complex mixture of spicy, cool, earthy, and smoky that becomes an excellent spread for sandwiches and burgers, or a dip for fries, chips, and veggies.

Chipotle Mayonnaise Recipe

chipotle chiles

lime juice

Place mayonnaise, sour cream, lime juice, and chipotles in jar of a blender. Puree until smooth and chipotles are completely chopped. Pour into an airtight container, cover, and store in the refrigerator until ready to use.

[Photograph: Max Falkowitz] This hot sauce is a perfect last-minute dash of heat and flavor. Despite its benign color, it's fairly hot, but not as face-meltingly spicy as a brew whipped up from habaneros. Purists may scoff at the inclusion...

Lemon Drop Hot Sauce Recipe

lemon drop chile peppers

coriander seeds

cumin seeds

garlic,

apple cider vinegar

olive oil

Honey,

Salt,

In a skillet over medium heat, toast chiles, coriander, and cumin until just fragrant, about 10 seconds. Remove from heat and transfer to blender along with garlic, vinegar, and olive oil. Blend until very smooth, scraping down sides of blender as needed, for 3-5 minutes. 

Pour hot sauce through a fine-meshed strainer into a bowl. With a rubber spatula, push sauce through strainer to separate all liquid from chunks of pepper and spices. Add honey and salt to taste, starting with about 1/4 teaspoon, then transfer to a very clean bottle or jar. Store sauce in refrigerator, where it keeps well.

Clarified butter is simply butter that has been cooked to remove any water and solids. Besides making the kitchen smell amazing, turning butter to clarified butter also gives the fat a higher smoke point (this just means you can cook with it at high temperatures) and lengthens the shelf life of the resulting fat.Use clarified butter for frying and sautéing — it is excellent for cooking eggs, popping popcorn or cooking steak. Clarified butter also makes a mean hollandaise. Ghee is clarified butter cooked further to nutty golden perfection. It’s basically an extreme version of clarified butter with a shelf life like uranium.This recipe first appeared on altonbrown.com.

Liquid Gold (a.k.a. Clarified Butter and Ghee)

butter

Place the butter in a large heat-proof jar such as a Mason jar. Cover with a layer of cheesecloth and attach with a rubber band. Place the jar in the middle of a heavy skillet – cast iron or carbon steel is ideal. Place the skillet over low heat.

Alternatively, place the butter in a 2-quart light-colored stainless-steel saucepan. Cover the pot with a small, overturned fine-mesh sieve that fits over the saucepan to catch any splatters. Place over low heat as directed.

At first the butter will melt, then the water will begin to boil out, then the milk solids will aggregate, sink to the bottom. When the liquid is clear, you&#039;ve got clarified butter. Keep cooking until the butter begins to brown and you&#039;ve got ghee. This entire process will take 1 to 1 1/2 hours depending on the butter, the pan, the heat, etc.

When the liquid butter is clear and deep gold with tiny bubbles rising from the bottom, the ghee is done. Strain through a fine sieve, cool to room temp, then cover tightly to store on the counter or in the fridge. The brown bits on the bottom of the jar are also delicious. I usually enjoy them on ice cream.

Mayo may be classically French, but this sauce gains an umami kick from an ingredient that’s as Japanese as Godzilla wearing a Hello Kitty backpack. Katsuobushi or bonito flakes are bonito or skipjack tuna loins that have been dried, smoked, and, when hard as a block of wood, shaved into flakes. The best katsuobushi is aged for months, or even years, and can be easily procured on the interwebs. This recipe first appeared in Season 1 of Good Eats: The Return.

Umami Mayo

grapeseed oil

bonito flakes

dry mustard

lemon juice

rice wine vinegar

Combine the grapeseed oil and the bonito flakes in a small saucepan and cook over low heat until the oil reaches 180°F. Remove from the heat and cool at room temperature for 20 minutes before straining through a fine-mesh sieve. Reserve the bonito flakes for another use.I use these on pizza, in scrambled eggs, and on toast and with Manchego cheese.

Whisk the egg yolks together with the lemon juice, rice wine vinegar, and salt in a large bowl. Whisk briskly, then add the oil a few drops at a time until the egg mixture thickens and lightens in color a bit. Then, still whisking briskly, increase the oil flow to a constant, thin stream until a smooth mayonnaise texture is achieved. 

Roasted Tomato Sauce

Roma tomatoes, halved and seeded

onion

oregano leaves

thyme leaves

white wine

Heat oven to 325ºF.

In 2 (9-by-13-inch) pans, place tomato halves, cut-side up. Sprinkle with oil, salt, pepper, onion, garlic, and herbs, and bake for 2 hours. Check the tomatoes after 1 hour, and turn down the heat if they seem to be cooking too quickly. After 2 hours, turn the oven to 400ºF and bake another 30 minutes.

Remove tomatoes from the oven and process through a food mill on medium dye setting over a small saucepan. Discard the skins. Add the white wine and bring to a boil. Reduce heat to low and cook for 5 minutes.

Serve immediately or let cool to room temperature, seal in an airtight container, and freeze for up to 1 year.

Forget shop-bought and make your own homemade mayonnaise. It takes a little effort but it's well worth it to accompany your favourite dishes

Basic mayonnaise

Dijon mustard

sunflower oil

tsp white wine vinegaror lemon juice

Tip the egg yolks and mustard into a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a>, season with salt and pepper and <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a>&nbsp;together until completely combined. Whisking constantly, add a small drop of oil and whisk until completely combined, then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken. Once you&rsquo;re confident the oil and eggs are coming together you can add the oil a bit more at a time, but be patient,&nbsp;as adding the oil too quickly will cause the mayonnaise to split&nbsp;and curdle.&nbsp;

Once all the oil has been whisked into the eggs and you have a thick, spoonable mayonnaise, whisk in the vinegar or lemon juice and season to taste. Will keep in the fridge for two days.&nbsp;

How To Make Simple Syrup

water, preferably filtered

Heat the water: Heat the water in a small saucepan over medium-low heat until hot, but do not bring to a boil.

Stir in the sugar: Add the sugar and stir until fully dissolved.

Cool and store: Let the syrup cool to room temperature before using or storing. Using a funnel if needed, transfer the simple syrup into a glass jar and store in the refrigerator for up to 3 weeks.

This four-ingredient immersion blender hollandaise is foolproof, and only takes two minutes to make.

Quick Immersion Blender Hollandaise Recipe

egg yolk (about 35 grams)

water (about 5 grams)

lemon juice lemon (about 5 grams)

Kosher salt

butter (8 tablespoons, about 112 grams)

Combine egg yolk, water, lemon juice, and a pinch of salt in the bottom of a cup that barely fits the head of an immersion blender. Melt butter in a small saucepan over high heat, swirling constantly, until foaming subsides. Transfer butter to a 1 cup liquid measuring cup.

Place head of immersion blender into the bottom of the cup and turn it on. With the blender constantly running, slowly pour hot butter into cup. It should emulsify with the egg yolk and lemon juice. Continue pouring until all butter is added. Sauce should be thick and creamy. Season to taste with salt and a pinch of cayenne pepper or hot sauce (if desired). Serve immediately, or transfer to a small lidded pot and keep in a warm place for up to 1 hour before serving. Hollandaise cannot be cooled and reheated. Check here for a full video walkthrough of the process.

Horseradish cream sauce is the perfect accompaniment for beef of all kinds, particularly roasts and steaks.

Horseradish Cream Sauce Recipe

heavy cream

crème fraîche

horseradish

chives

Kosher salt,

black pepper,

In a medium bowl, whisk heavy cream until thickened, but not yet at soft peaks.

Fold in crème fraîche, horseradish, chives, lemon juice, salt, and pepper. Refrigerate for 30 to 60 minutes before using, or transfer to airtight container and refrigerate up to 2 weeks.

Make Chowhound&#39;s chimichurri sauce in less than five minutes. Always served on grilled meats in Argentina, it&#39;s a brightly colored sauce with herbs, garlic, tangy...

Argentine Chimichurri Sauce

Italian parsley leaves

garlic cloves,

red wine vinegar

red pepper flakes

Lizano-Style Costa Rican Salsa

chiles,

water

4-inch piece thick carrot, chopped

unflavored vinegar

cumin

molasses

vegetable broth base, optional

Remove the stems of the chiles and then slice the chiles in half lengthwise. Remove the seeds and fibrous connective material attaching the seeds to the chiles. Pre-heat a 6-8-inch cast iron or stainless steel skillet over medium heat. Lay the chile pieces in the pan and toast, turning after about 2 minutes. Add the water and lower the heat to bring the water to a simmer. Simmer for about five minutes. Remove the chile pieces from the pan and place in blender. Measure out 1 cup of the chile-infused water and add this to the blender with the chiles.

Add the onion, carrot, sugar, lemon juice, vinegar, salt, molasses, bouillon if using. Blend until smooth. Taste for seasoning.

Sauce will keep in refrigerator for up to two weeks.

When I was a kid, ranch was one of my favorite flavors. Ranch dressing was always the magical thing you dipped all of the finger foods into.

Homemade Ranch Seasoning Mix

c. Dry Buttermilk Powder (See Note)

Parsley

tsp. Dried Dill Weed

Freeze Dried Chives

tbsp. Garlic Powder

tbsp. Onion Powder

Sea Salt

tsp. Ground Black Pepper

Making your own popcorn seasonings is so much easier than you would think. Today I’m showing you how to make 7 of my favorites, from Dorito to Mexican Hot Chocolate!

Top 40 condiments recipes from across the web

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Top 40 condiments recipes from across the web

The most viewed condiments recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How To Make Homemade Sauerkraut in ...

Thai Sweet Chili Sauce Recipe

Peruvian-Style Grilled Chicken With...

Homemade Membrillo

Ramen Eggs

Chipotle Mayonnaise Recipe

Lemon Drop Hot Sauce Recipe

Liquid Gold (a.k.a. Clarified Butte...

Umami Mayo

Basic mayonnaise

How To Make Simple Syrup

Quick Immersion Blender Hollandaise...

Horseradish Cream Sauce Recipe

Argentine Chimichurri Sauce

Lizano-Style Costa Rican Salsa

Homemade Ranch Seasoning Mix

Diy Popcorn Seasonings

Fry Sauce From Scratch

How To Make Mayonnaise With An Imme...

My Favorite Asian Dipping Sauce

My Favorite Asian Dipping Sauce

Creole Cream Cheese

How to Make Fermented Giardiniera

How to Make Homemade Peanut Butter

Cilantro Cream Recipe | Sauced

Nuoc Cham Recipe | Sauced

Ranch Dressing Recipe

How to Freeze Garlic

Homemade Salsa

How To Make 3 Easy Coleslaw Dressin...

How To Make Quick-Pickled Onions

Chili Garlic Sauce

How to Make Dill Pickles

Fire Cider

Char Siu Sauce Recipe | Sauced

How To Make Basic Fruit Jam

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The most viewed condiments recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine