Condiment Essentials Andys All Round Sauce Recipes

CONDIMENT ESSENTIALS: SPECIAL SECRET SAUCE

Steps:

• PREP/PREPARE
• You will need a mixing bowl, whisk, and non-reactive container to make and store this recipe.
• Anytime you are making a sauce, dressing or spread; especially if it has dry spices, you should always let it mellow in the fridge overnight and give those ingredients a chance to know one another. You will be glad you did.
• Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. This particular recipe, if stored correctly, should last about 2 weeks.
• Homemade Mayonnaise To be sure, there are some good store-bought mayo's on the market (my all-time favorite is Duke's) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen's teeth. If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=1 Another recipe I used is my homemade ketchup. If you are interested, here you go: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/versatile-homemade-ketchup.html?r=3
• Gather your ingredients (mise en place).
• This is easy/peasy to assemble.
• Add all the ingredients to the mixing bowl.
• Whisk together and store in a proper container in the fridge until needed.
• WOW, I am bushed. Think I will go take a nap.
• PLATE/PRESENT
• This sauce works on burgers and even fish. My favorite way to use it is to get a mess of garden greens, maybe add some ground beef, or sliced deli meats, and drizzle this on top. Enjoy.
• Keep the faith, and keep cooking.

CONDIMENT ESSENTIALS: SPICY HONEY/MUSTARD SAUCE

Steps:

• 1. PREP/PREPARE
• 2. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. This particular recipe, if properly stored will last 7 - 10 days, but it cannot be frozen.
• 3. What is Nutritional Yeast? It is an inactivated form of yeast commonly used to leaven bread. In other words: Dead Yeast. Dried nutritional yeast is a versatile seasoning to keep right next to the salt and pepper. Shake a dusting on toast or a bagel, use it to flavor popcorn, add it to soups before serving, replace the classic Parmesan sprinkle on a plate of pasta. Vegan-adapted recipes use nutritional yeast to add creaminess to sauces or to replicate traditionally cheese-laden dishes such as mac and cheese, au gratin potatoes, or Italian-style pasta casseroles. What Does It Taste Like? The words "nutty" and "cheesy" appear in nearly every description of nutritional yeast, yet the flavor does not replicate those ingredients exactly. It adds umami, that savory background note often referred to as the fifth taste, and similarly to salt, enhances the overall savories' of a dish, although it contains almost no sodium.
• 4. Homemade Mayonnaise To be sure, there are some good store-bought mayo's on the market (my all-time favorite is Duke's) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen's teeth. If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=1
• 5. Gather your ingredients (mise en place).
• 6. Add all the ingredients to a mixing bowl, and whisk to combine. Then store in the fridge overnight before using.
• 7. The Chicken Wings I used this as a dipping sauce for some chicken wings. I put them into a 425f (220c) for 20 minutes. Then, I took them out and tossed them with a mixture of Frank's Hot sauce and butter. Put them back into the oven for about 15 minutes, until they were golden brown.
• 8. PLATE/PRESENT
• 9. Use on veggies, meat, fish, poultry, or as a dipping sauce. Enjoy.
• 10. Keep the faith, and keep cooking.

CONDIMENT ESSENTIALS: SPICY COCKTAIL AWESOME SAUCE

Steps:

• 1. PREP/PREPARE
• 2. You will need a saucepan, large enough to hold all of the ingredients.
• 3. I tried this recipe first with ketchup... nope. Then crushed tomatoes... better. Tomato puree... hands down winner.
• 4. When I am talking about "prepared" horseradish, I am not talking about horseradish cream. This is full-blown horseradish. My favorite brand is: Bubbies Prepared Horseradish. If you can find it, pick it up... it is awesome.
• 5. Gather your ingredients (mise en place).
• 6. Add all of the ingredients (except the Additional Items) to a saucepan over medium-low heat.Whisk to combine, and slowly, slowly, bring up to a simmer.
• 7. Simmer for 20 minutes, stirring occasionally, and then remove from the heat.
• 8. Allow to completely cool, and then add the lemon juice, and horseradish.
• 9. I would suggest that you add 1 teaspoon of horseradish at a time, then taste and see if you are happy. I usually use 3 teaspoons, or more... I like it hot.
• 10. Stored in a non-reactive jar (glass) with a tight-fitting lid, it should last 7 - 10 days.
• 11. PLATE/PRESENT
• 12. Use as a dipping sauce for seafood... Shrimp comes to mind. Or, I like dipping hushpuppies into this yummy sauce. Enjoy.
• 13. Keep the faith, and keep cooking.

CONDIMENT ESSENTIALS: ANDY'S ALL-PURPOSE SAUCE

Steps:

• 1. You will need a bowl, whisk, and a good non-reactive jar with a tight-fitting lid, to make the recipe.
• 2. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. This recipe, if properly stored, should last 2 - 3 weeks.
• 3. If you enjoy making your own spices and other bits, here are a few recipes for some of the ingredients used in this sauce: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=11 https://www.justapinch.com/recipes/sauce-spread/dressing/a-kinder-gentler-horseradish-sauce.html?r=2 https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/versatile-homemade-ketchup.html?r=2
• 4. Gather your ingredients (mise en place).
• 5. Whisk all the Main Ingredients together in a bowl, until combined.
• 6. Depending on how much you like pickle juice, add one teaspoon, then whisk and taste. Add more, one teaspoon more at a time, until you like what you are tasting.
• 7. Store in a non-reactive container in the fridge until ready to use. If you can, let it sit in the fridge overnight to allow the ingredients a chance to know one another.
• 8. PLATE/PRESENT
• 9. It is pretty all-purpose, so use your imagination... However, I would not recommend stirring it into your morning coffee. Enjoy.
• 10. Keep the faith, and keep cooking.

LOCKDOWN ESSENTIALS: SHREDDED BBQ PORK TENDERLOIN

Steps:

• You will need a slow cooker/instant pot to make this recipe.
• There are several types of pork that make a good BBQ. So, if you do not have a pork tenderloin on hand, try one of these substitutions: • shoulder butt roast • pork shoulder • pork butt (Boston butt) • picnic roast • pork tenderloin The reason I am using a tenderloin is because it is the leanest of all the choices, so it is a healthier choice.
• I used two BBQ sauces for this recipe (5 ounces of each). https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/slow-cooker-essentials-mouth-watering-bbq-sauce.html?r=23 https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/condiment-essentials-andy-s-all-round-sauce.html?r=1 However, if you have a favorite of your own... use it.
• Can you freeze this recipe? Absolutely. If you are using freezer bags, it will keep for 3 - 4 months. If you are vacuum sealing, it should be good for 10 - 12 months. If you just place it in the refrigerator, it should last 3 - 5 days. Note: Recooking meat tends to make it tough, so be careful not to "cook" it again during the heating process... just get it hot.
• Can I pressure cook/instant pot this recipe? Yes, you can. So, if pressed for time, and you want to make this using pressure. Just weigh the tenderloin, set your cooker to high, and use 20 minutes per pound to have it cooked through and sliceable, and to make it fall-apart-tender cook it for 40 minutes per pound.
• Sauce at the beginning or end? I add the sauce at the beginning of the process because I believe it helps to flavor the pork. You could, however, add the sauce after the pork has been cooked and shredded. Why? Well, it is very difficult to overcook pork in a slow cooker; however, if it is left in too long, the possibility exists of burning the sauce. Another reason might be that some of the folks you are serving do not like BBQ sauce. So, you can cook it, shred it, and serve the sauce on the side. If you are cooking it without the sauce, you will need a cooking liquid. You could use water or broth, but I like to slow cook this using a bottle of beer... yummy. Once it is ready, you drain off the beer/water/broth, and serve it with the BBQ sauce. You will want to heat the sauce up in a small saucepan before serving.
• Gather your ingredients (mise en place).
• Add the pork loin to the bowl of your slow cooker/instant pot.
• Combine the remainder of the ingredients in a small bowl or measuring cup.
• Pour over the pork tenderloin.
• Actually, you could mix the sauce ingredients in the cooker bowl, and then add the pork. That will give you one less bowl to clean.
• Make sure the tenderloin is covered with the sauce.
• Place into the slow cooker/instant pot and set to low.
• Cook for 4 - 6 hours, or until the tenderloin is easy to shred with a fork. The internal temperature should be at least 145f (52c).
• PLATE/PRESENT
• Slice or shred and serve anyway you desire. Enjoy
• Keep the faith, and keep cooking.