2 tablespoons korean red chili paste (kochujang)
- 2 small garlic cloves, finely minced
- 1 tbsp. rice vinegar
- 1 tbsp. soy sauce
- 1 tsp. sesame oil
- 1 tsp. sugar
Tag Archives: condiment
Hot Sweet Mustard
1/4 c. dry mustard
1 1/2 tbsp. cornstarch
1/2 tsp. salt
1/4 c. sugar
2/3 c. water
1/3 c. vinegar
1 1/2 tbsp. cornstarch
1/2 tsp. salt
1/4 c. sugar
2/3 c. water
1/3 c. vinegar
Mix mustard with a little water. Allow to stand. Mix cornstarch, sugar, salt with remainder of water until smooth. Add vinegar. Cook over low heat, stirring constantly, for 5 minutes. Remove from heat. Add mustard and mix well. Makes 1 cup.
Hoisin Sauce
4 tablespoons soy sauce
2 tablespoons peanut butter
1 tablespoon molasses or 1 tablespoon honey
2 teaspoons seasoned rice vinegar
1 garlic clove, finely minced
2 teaspoons sesame seed oil
1 teaspoon chinese hot sauce (more or less to taste)
1/8 teaspoon black pepper
2 tablespoons peanut butter
1 tablespoon molasses or 1 tablespoon honey
2 teaspoons seasoned rice vinegar
1 garlic clove, finely minced
2 teaspoons sesame seed oil
1 teaspoon chinese hot sauce (more or less to taste)
1/8 teaspoon black pepper
Chimichurri
Ingredients
a bunch parsley
a bunch cilantro
2 tablespoons chopped fresh oregano
4 cloves garlic
1/2 jalapeno pepper, seeds removed
1/4 cup red wine vinegar
1/2 cup olive oil
a sprinkle or two sea salt
a bunch cilantro
2 tablespoons chopped fresh oregano
4 cloves garlic
1/2 jalapeno pepper, seeds removed
1/4 cup red wine vinegar
1/2 cup olive oil
a sprinkle or two sea salt
Instructions
Toss the herbs, garlic, jalapeño pepper and red wine vinegar into a food processor and purée until coarsely chopped. While the food processor is running pour in the olive oil until a creamy yet chunky sauce forms. Add salt to taste.
Pickled Red Onions
Ingredients
2 large red onions
1 cup sugar
1 cup red wine vinegar
A sprinkle or two Salt and Pepper
1 cup sugar
1 cup red wine vinegar
A sprinkle or two Salt and Pepper
Instructions
Slice the onions as thinly as possible. Pack the sliced onions into a large mason jar.
Pour the sugar and vinegar into a small pot and bring to a boil with the salt and pepper. Pour the hot syrup over the onions; cover them and let rest overnight in the refrigerator before use.
Because sugar and vinegar are such great preservatives, these pickled onions will last indefinitely in your refrigerator. They’re at their best after a day or two in your fridge, once their flavours have had a chance to mature.
Ketchup
Ingredients
1 28 oz can of chopped tomatoes
1 5.5 oz can tomato paste
1 large onion, chopped
2/3 cup red wine vinegar
1/2 cup sugar
1/2 cup olive oil
1 tbsp ground nutmeg
1/2 tsp ground allspice
2 or 3 bay leaves
a sprinkle or two Salt and Pepper
1 5.5 oz can tomato paste
1 large onion, chopped
2/3 cup red wine vinegar
1/2 cup sugar
1/2 cup olive oil
1 tbsp ground nutmeg
1/2 tsp ground allspice
2 or 3 bay leaves
a sprinkle or two Salt and Pepper
Instructions
Toss all the ingredients into a large saucepan. Place over medium heat and bring to a simmer. Continue cooking, stirring occasionally, until the mixture reduces one-half, about 30 minutes.
Cool the ketchup to room temperature (an agitated hot liquid always expands violently; it’ll explode all over your kitchen and make a huge mess), and then purée the mixture in a food process, blender or in the pot using an immersion blender.
Sriracha Mayo
- 3 Tablespoons mayo
- 1 Tablespoon Sriracha style (or Tabasco or any chili hot sauce)
- 1 teaspoon lemon/lime juice
- 1/4 teaspoon soy sauce (optional)
Miso Carrot Ginger Dressing
1/4 cup peanut or neutral oil, like grapeseed or corn
1/4 cup rice vinegar
3 tablespoons white miso, sold at Asian markets and specialty stores
1 tablespoon dark sesame oil
2 medium carrots, peeled and cut into big pieces
1 inch-long piece fresh ginger, peeled and cut into coins
Salt and freshly ground black pepper
- Put all ingredients except salt and pepper into food processor and pulse a few times to mince carrots. Then let machine run for a minute or so until mixture is chunky-smooth.
- Taste and add salt and pepper to taste. Serve immediately or cover tightly and refrigerate for up to several days.
Pineapple Salsa
- 1 cup finely chopped fresh pineapple
- 2 tbsp. finely chopped purple onion
- 2 tbsp. finely chopped green onion
- 1 tbsp. finely chopped red bell pepper, optional
- 1 tbsp. finely chopped fresh cilantro
- 1 tbsp. honey
- dash ground red pepper, cayenne or chipotle
- 2 teaspoons finely minced jalapeno pepper, optional
- juice of 1 fresh lime, about 1 1/2 to 2 tablespoons
- 1/4 tsp. black pepper
Combine all ingredients; cover and refrigerate for an hour or more to blend flavors. Serve with grilled or broiled fish, chicken, or pork. Makes about 1 1/3 cups.
Blue Cheese Dressing
- 4 ounces (115g) blue cheese, crumbled
- 1/2 tsp. sea salt
- a few turns freshly ground black pepper
- 1 tbsp. finely chopped chives
- 1/4 cup (60g) sour cream, regular or lowfat
- 1/4 cup (60ml) buttermilk
- 1 tbsp.fresh lemon juice or white wine vinegar
- a few drops of red wine vinegar
- In a medium bowl, mash the blue cheese with the salt and pepper with the back of a fork until the pieces of cheese are finely broken up.
- Stir in the chives, sour cream, buttermilk, and lemon juice or wine vinegar until well mixed.
- Add a few drops of red wine vinegar. Taste, and adjust any of the seasonings to your liking and if the dressing too thick, add a bit more buttermilk.