Notes --
A remoulade is French and a popular condiment in many countries, very
much like the tartar sauce of some English-speaking cultures.
much like the tartar sauce of some English-speaking cultures.
Total - 11 **
Dorothy's Mayonnaise Dressing
3 t. salt
1/4 t. pepper
1 1/2 c. white sugar
6 T. all-purpose unbleached flour
1 1/2 t. dry mustard mixed with a little water
6 eggs, thoroughly beaten
3 c. apple cider vinegar
1 1/2 cans condensed milk
3 T. unsalted butter
In a large pan, combine salt, pepper, sugar, flour and mustard. Add eggs and
vinegar. Bring to a boil and boil until thick. Beat in condensed milk and
butter. Bring to a boil again. Remove from heat. Allow to cool. Spoon into
large jars. Store in refrigerator.
3 t. salt
1/4 t. pepper
1 1/2 c. white sugar
6 T. all-purpose unbleached flour
1 1/2 t. dry mustard mixed with a little water
6 eggs, thoroughly beaten
3 c. apple cider vinegar
1 1/2 cans condensed milk
3 T. unsalted butter
In a large pan, combine salt, pepper, sugar, flour and mustard. Add eggs and
vinegar. Bring to a boil and boil until thick. Beat in condensed milk and
butter. Bring to a boil again. Remove from heat. Allow to cool. Spoon into
large jars. Store in refrigerator.
** 10
Cranberry and Orange Relish
2 c. fresh cranberries
1 orange, quartered and seeded
1/2 lemon, quartered and seeded
1 c. white sugar
1 c. whole or half pecans
1/4 c. Cointreau
Chop cranberries, orange and lemon in food processor. Add sugar, pecans
and Cointreau. Process briefly. Cover and chill to marinate. Stir and serve
cold. Can be used with poultry. Makes 3 c.
Cranberry and Orange Relish
2 c. fresh cranberries
1 orange, quartered and seeded
1/2 lemon, quartered and seeded
1 c. white sugar
1 c. whole or half pecans
1/4 c. Cointreau
Chop cranberries, orange and lemon in food processor. Add sugar, pecans
and Cointreau. Process briefly. Cover and chill to marinate. Stir and serve
cold. Can be used with poultry. Makes 3 c.
The 21 Club Mustard Mayonnaise
1 pint mayonnaise, preferably homemade
2 T. chives, chopped
2 T. Dijon mustard
1 t. dry mustard powder
1 T. Worcestershire sauce
salt and ground white pepper to taste
In medium bowl, combine all ingredients. Mix well. Cover and refrigerate
so flavors can blend. Serve cold. Makes 2 c.
Note: This sauce is excellent for seafood salads.
1 pint mayonnaise, preferably homemade
2 T. chives, chopped
2 T. Dijon mustard
1 t. dry mustard powder
1 T. Worcestershire sauce
salt and ground white pepper to taste
In medium bowl, combine all ingredients. Mix well. Cover and refrigerate
so flavors can blend. Serve cold. Makes 2 c.
Note: This sauce is excellent for seafood salads.
Dijon Mayonnaise
4 eggs, whites only
1 T. white wine vinegar
3 T. Dijon mustard
1 t. fresh dill
1 c. extra virgin olive oil
In blender, combine egg whites, dill, vinegar, and mustard. Blend for 30 to
45 seconds. While still blending, slowly add oil and continue to blend until
well combined. Chill for 1 hour or longer for flavors to blend. Serve as chip or
vegetable dip or use as a condiment for sandwiches or on cooked meat. Makes
2 c.
4 eggs, whites only
1 T. white wine vinegar
3 T. Dijon mustard
1 t. fresh dill
1 c. extra virgin olive oil
In blender, combine egg whites, dill, vinegar, and mustard. Blend for 30 to
45 seconds. While still blending, slowly add oil and continue to blend until
well combined. Chill for 1 hour or longer for flavors to blend. Serve as chip or
vegetable dip or use as a condiment for sandwiches or on cooked meat. Makes
2 c.
Frugal Gourmet's La Tour Dijon Mayonnaise
1 T. lemon juice
2 eggs, whites only
3/4 t. Dijon mustard
Blend above ingredients in food processor. With food processor running,
add:
1 c. extra virgin olive oil
1 T. brandy
1 T. Westbrae unsweetened catsup
1 t. Tabasco sauce
Blend well. Should be a very satiny, thin sauce. Makes about 2 1/2 c.
1 T. lemon juice
2 eggs, whites only
3/4 t. Dijon mustard
Blend above ingredients in food processor. With food processor running,
add:
1 c. extra virgin olive oil
1 T. brandy
1 T. Westbrae unsweetened catsup
1 t. Tabasco sauce
Blend well. Should be a very satiny, thin sauce. Makes about 2 1/2 c.
Remoulade Sauce
A remoulade is French and a popular condiment in many countries, very
much like the tartar sauce of some English-speaking cultures.
2/3 c. low fat mayonnaise
2 hard-cooked eggs, whites only, chopped
1 t. parsley, chopped
1 t. Dijon mustard
1/4 t. dry tarragon
In medium bowl, combine first 5 ingredients. Cover and refrigerate so
flavors can develop. Makes about 1 1/4 c.
A remoulade is French and a popular condiment in many countries, very
much like the tartar sauce of some English-speaking cultures.
2/3 c. low fat mayonnaise
2 hard-cooked eggs, whites only, chopped
1 t. parsley, chopped
1 t. Dijon mustard
1/4 t. dry tarragon
In medium bowl, combine first 5 ingredients. Cover and refrigerate so
flavors can develop. Makes about 1 1/4 c.
Healthy Homemade Mayonnaise
1 whole egg
1 egg yolk
1 t. Dijon mustard
1 1/2 T. lemon juice
Combine above ingredients and pulse a few times in a food processor.
Slowly add:
1 c. sunflower oil
Pulse continuously while slowly adding oil. Makes about 1 1/2 c.
1 whole egg
1 egg yolk
1 t. Dijon mustard
1 1/2 T. lemon juice
Combine above ingredients and pulse a few times in a food processor.
Slowly add:
1 c. sunflower oil
Pulse continuously while slowly adding oil. Makes about 1 1/2 c.
Dahi Raita, a cooling condiment for an Indian Barbecue meal
8 oz. plain yogurt
1 white potato, boiled, peeled, diced
1 cucumber, peeled, coarsely grated
1 tomato, peeled, seeded, diced
1 T. fresh coriander leaves, chopped or 1 t. dried
Spoon yogurt into medium-sized glass bowl. Add potato, cucumber and
tomato. Stir until mixed. Cover and refrigerate. When ready to serve:
sprinkle coriander on top. Makes 2 to 2 1/2 c.
8 oz. plain yogurt
1 white potato, boiled, peeled, diced
1 cucumber, peeled, coarsely grated
1 tomato, peeled, seeded, diced
1 T. fresh coriander leaves, chopped or 1 t. dried
Spoon yogurt into medium-sized glass bowl. Add potato, cucumber and
tomato. Stir until mixed. Cover and refrigerate. When ready to serve:
sprinkle coriander on top. Makes 2 to 2 1/2 c.
Worcestershire Sauce
1 medium white onion, chopped
2 garlic cloves, chopped
1 1/4 inch thick slice of fresh ginger
1 T. yellow mustard seeds
1 t. peppercorns
1/2 t. red pepper flakes
1 1 inch long cinnamon stick
1 t. whole cloves
1/2 t. cardamon pods
2 c. apple cider vinegar
1/2 c. dark molasses
1/2 c. low sodium soy sauce
1/4 c. Tamarind pulp
3 T. salt
1/2 t. curry powder
1 crushed anchovy
1/2 c. water
Place first nine ingredients on a large piece of cheesecloth. Tie ends shut.
In a large sauce pan, combine spice bag with next four ingredients. Bring to a
boil. Reduce heat. Let simmer for 45 minutes. Mix together curry powder,
anchovy and water. Add to sauce pan. Stir well. Remove from heat. Pour
contents of sauce pan, including spice bag, into stainless steel jar or
container. Cover tightly. Place in refrigerator for 2 weeks. Mix occasionally
and squeeze spice bag to allow more juice out. After 2 weeks, remove spice
bag. Bottle sauce. Keep in refrigerator. Shake before using. Makes about
4 1/2 c.
1 medium white onion, chopped
2 garlic cloves, chopped
1 1/4 inch thick slice of fresh ginger
1 T. yellow mustard seeds
1 t. peppercorns
1/2 t. red pepper flakes
1 1 inch long cinnamon stick
1 t. whole cloves
1/2 t. cardamon pods
2 c. apple cider vinegar
1/2 c. dark molasses
1/2 c. low sodium soy sauce
1/4 c. Tamarind pulp
3 T. salt
1/2 t. curry powder
1 crushed anchovy
1/2 c. water
Place first nine ingredients on a large piece of cheesecloth. Tie ends shut.
In a large sauce pan, combine spice bag with next four ingredients. Bring to a
boil. Reduce heat. Let simmer for 45 minutes. Mix together curry powder,
anchovy and water. Add to sauce pan. Stir well. Remove from heat. Pour
contents of sauce pan, including spice bag, into stainless steel jar or
container. Cover tightly. Place in refrigerator for 2 weeks. Mix occasionally
and squeeze spice bag to allow more juice out. After 2 weeks, remove spice
bag. Bottle sauce. Keep in refrigerator. Shake before using. Makes about
4 1/2 c.
Tzatziki, Greek condiment served with gyro, which is a grilled pita, sliced
tomatoes, red onion, cucumbers, peppers and pork.
4 c. fat-free Greek yogurt, strained
4 garlic cloves, minced
1 large cucumber, shredded, with juice squeezed out, very important or
sauce gets watery
3 oz. extra virgin olive oil
1 1/2 oz. white wine vinegar
Mix the ingredients in a bowl and let infuse for at least 2 hours or over
night, before serving.
Nutritional information per serving, serving size, 2 T.: 30 cal, 2 g fat, 1 g
carbs, 2 g pro.
tomatoes, red onion, cucumbers, peppers and pork.
4 c. fat-free Greek yogurt, strained
4 garlic cloves, minced
1 large cucumber, shredded, with juice squeezed out, very important or
sauce gets watery
3 oz. extra virgin olive oil
1 1/2 oz. white wine vinegar
Mix the ingredients in a bowl and let infuse for at least 2 hours or over
night, before serving.
Nutritional information per serving, serving size, 2 T.: 30 cal, 2 g fat, 1 g
carbs, 2 g pro.
Chow-chow, like a relish, to be served with fish
5 pounds cucumbers, 6 large, peeled, sliced 1/4 inch thick
6 medium onions, sliced thinly
1/4 c. salt
2 1/2 c. white vinegar
1 c. dark brown sugar
1 c. light brown sugar
2 T. French's yellow mustard
4 t. turmeric
4 t. cornstarch
1 4 oz. jar pimiento, drained, chopped
1 medium green pepper, chopped
Place cucumbers and onions in bowl. Sprinkle with salt. Cover, refrigerate
over night. Drain off any liquid. Chop cucumbers and onions. In large sauce
pan, combine vinegar and sugars. In medium bowl, blend together mustard,
turmeric and cornstarch. Add enough of vinegar mixture to make a thin paste.
Stir paste into vinegar mixture. Bring to a boil, stirring frequently. Add
cucumbers and onions. Bring to a full rolling boil. Add green pepper and
pimiento. Ladle into 1 pint size jars. Seal. Process in boiling water bath for 5
minutes. Makes 5 pints.
5 pounds cucumbers, 6 large, peeled, sliced 1/4 inch thick
6 medium onions, sliced thinly
1/4 c. salt
2 1/2 c. white vinegar
1 c. dark brown sugar
1 c. light brown sugar
2 T. French's yellow mustard
4 t. turmeric
4 t. cornstarch
1 4 oz. jar pimiento, drained, chopped
1 medium green pepper, chopped
Place cucumbers and onions in bowl. Sprinkle with salt. Cover, refrigerate
over night. Drain off any liquid. Chop cucumbers and onions. In large sauce
pan, combine vinegar and sugars. In medium bowl, blend together mustard,
turmeric and cornstarch. Add enough of vinegar mixture to make a thin paste.
Stir paste into vinegar mixture. Bring to a boil, stirring frequently. Add
cucumbers and onions. Bring to a full rolling boil. Add green pepper and
pimiento. Ladle into 1 pint size jars. Seal. Process in boiling water bath for 5
minutes. Makes 5 pints.