Make it at home ~ Condiments

Heinz Ketchup Recipe (Copycat)

  1. 6 oz. can tomato paste.

½ Cup light corn syrup

½ cup white vinegar

½ cup water

1 Tsp. sugar

1 Tsp Salt

¼ Tsp. Onion Powder

1/8 Tsp. Garlic powder

Directions:

Place all ingredients in saucepan over medium heat and whisk until smooth. When mixture comes to a boil reduce heat and simmer for 20 minutes stirring often. Remove from heat cover and allow to cool. Chill and store in a container. Makes 1 ½ cups.

 

Hellman’s (Copycat)

1 Egg

1 Tsp. Dry Mustard

1 Sp. Salt

1 ¼ Cup Canola oil

3 Tsp. White Vinegar

Dash of Cayenne Pepper

Directions:

Place the egg, mustard, salt, pepper and ¼ cup oil in blender and blend slowly. While the bender is blending slowly add in ½ cup oil. Stopping to scrap sides. Add lemon juice, vinegar and remaining ½ cup oil. Blend until well combined. Makes 1 cup

 

 

Dijon Mustard Recipe

The famed mustard associated with Dijon, France, is easy to make. Some versions require grinding whole mustard seeds and spices. This one champions simplicity by combining dry mustard with a few essential ingredients. The result is smooth and creamy, and not too hot.

Ingredients:

1 1/3 cups (4 oz./125 g) dry mustard 2 cups (16 fl. oz./500 ml) dry white wine or flat Champagne 1 yellow onion, chopped 3 cloves garlic, finely chopped 2 tsp sugar 2 tsp salt Makes 2 half-pint (8-fl oz./250-ml) jars

Honey Dijon Mustard Omit the sugar. Stir in 2 Tbsp. honey before transferring the mustard to the jars.

Tarragon Dijon Mustard Add 1 Tbsp. chopped fresh tarragon before transferring the mustard to the jars.

Dijon with Mustard Seeds Add 2 tsp brown mustard seeds during the last 5 minutes of cooking.

Instructions:

Have ready hot, sterilized jars and their lids.

In a bowl, stir together the mustard and 1/2 cup (4 fl. Oz./125 ml) water until smooth. Set aside.

In a small nonreactive saucepan, combine the wine, onion, and garlic. Bring to a boil over high heat. Reduce the heat to medium, stir in the sugar and salt, and simmer, uncovered, stirring often, until reduced by half, about 20 minutes.

Pour the wine mixture through a fine-mesh sieve into the mustard and stir until combined. Transfer to the saucepan and cook over medium heat, stirring frequently, until thickened, about 20 minutes.

Spoon the hot mustard into the jars, leaving 1/4 inch (6 mm) of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids. Store the jars in the refrigerator for up to 1 year. For the best flavor, let the mustard stand for at least 2 weeks before using.

 

Heinz 57 Steak Sauce (Copycat)

 

11/2 cups sultana raisins

1 1/2 cups water

3 cups white vinegar

3 cups malt vinegar

  • 1 12 cups water
  • 2 tablespoons apple juice
  • Directions
    1. Combine raisins and first 1 1/2 cups of water in a blender and purée.
    2. In a large pot, combine white vinegar, malt vinegar, tomato paste, second 1 1/2 cups of water, sugar, apple juice, salt, vegetable oil, lemon juice, onion powder, garlic powder, turmeric, cayenne, and celery seed, and add puréed raisin mixture. Stir to blend.
    3. Bring mixture to a boil, then reduce heat to a low simmer. Simmer (uncovered) for 45 – 60 minutes or until very thick. Stir frequently to avoid burning.
    4. Add malt vinegar and prepared mustard to mixture. Return to a simmer and simmer uncovered until thick, or volume has reduced by 1/3. (20 – 30 minutes). Simmering too long will reduce the zing. One large deep pot will take longer to reduce the mixture than a small pot, use a smaller pot and reduce mixture in batches if necessary.
    5. Ladle hot mixture into hot sterilized sealable bottles and seal. Allow bottles to cool. Store in cupboard.
    6. Keep indefinitely. Refrigerate after opening

    Makes about 48 OZ

     

    Nutella

    Ingredients

    8 ounces hazelnuts 1 cup powdered sugar 1/3 cup cocoa powder 2 tablespoons hazelnut oil 1 teaspoon vanilla extract 1/8 teaspoon salt

    Directions

    1. Preheat the oven to 375ºF. Spread the hazelnuts out in a single layer on a baking sheet and roast for 12 to 15 minutes, or until the hazelnuts are brown and fragrant. Rotate baking sheet halfway through baking so the nuts roast evenly. Let hazelnuts cool and transfer to a medium-sized bowl.
    2. Once the hazelnuts are cool enough to handle, transfer hazelnuts to a food processor or blender. Process the hazelnuts for 2 to 5 minutes, or until their oil is released and they form a smooth, loose paste. Scrape down the bowl often. Add the powdered sugar, cocoa powder, hazelnut oil, vanilla extract, and salt. Keep processing until fully incorporated, scraping the bowl down as needed. The mixture will become loose and glossy and resemble a spreadable paste.
    3. Transfer the spread to a jar, and store in the refrigerator or at room temperature for up to 1 month.
    4. Makes 1- 12 OZ Jar

     

     

     

    Homemade Maple Syrup Substitute

     

    Ingredients

    • 1 cup water
    • 1 cup white sugar
    • 1 cup brown sugar or sucanat
    • 1 tablespoon maple flavored extract (Buy pure maple extract)Bring the water, white sugar, and brown sugar to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and stir in the maple extract; simmer 3 minutes longer.  Use immediately, or store in a mason jar in the refrigerator for up to two weeks.  For a thicker syrup, use two cups brown sugar.  You may also substitute 2 cups sucanat (less refined cane sugar) for the sugars.  Makes 2 cups of syrup.Signature Homemade Salad DressingRecipe type: Salad Dressing Ingredients
    • Prep Time 5 Minutes
    • Serves: 6-8
    • Author: Camille
    • Directions
    • ¼ cup white balsamic
    • 2 teaspoons Dijon mustard
    • 1 shallot minced
    • ¼ teaspoon salt
    • ½ teaspoon fresh ground pepper
    • ¼ cup olive oil
    • Instructions
    1. In a jar with a tight lid, combine vinegar, mustard, shallot, salt and pepper. Put lid on and shake vigorously. Add oil and shake again.

     

    Bisquick (Copycat) Makes 3 Cups

    3 – Cups flour

    1 ½ Tbs. baking powder

    1. Tsp powdered sugar3 – Tsp. oil
    2. Tomato Powder
    3. Store in a tight container
    4. 1 –Tsp. Salt

    Dehydrate tomato slices then break into pieces, place in a grinder or blender and mince into powder. Keep in a jar with a oxygen absorber.

     

    Tomato Sauce

    ¼ Cup + 2 TBS. tomato powder

    1/8 Tsp. salt

    ¼ Tsp. onion powder

    ¼ Tsp. garlic powder

    ¾ Cup + Tbsp. water (hot)

    Combine all ingredients and pour hot water over mixture and blend till smooth. Makes 8 Oz.

     

    Tomato Paste

    Blend equal parts tomato powder and hot water

     

    Easy Pizza Sauce ~ No cook

    1-15 oz. tomato sauce (or use Tomato powder)

    1-6 oz. tomato paste (or use tomato powder)

    ½ TSp. ground oregano

    1 ½ Tsp. minced garlic

    1-Tsp. paprika

    ½ Tsp. basil

    ½ Tsp. sugar

    ½ Tsp. onion powder

    Blend everything together well and spread on pizza as desired.

     

     

     

    A little tip: Anything you dehydrate can be made into a powder by mincing in a blender or grinder. You can make your own garlic salt, onion powder, spaghetti sauce or even baby food. The possibilities are endless.

    Thank you stopping by come again often.

     

     

     

     

     

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