Make Your Own Condiments

1/4 cup light brown sugar
1-1/2 T. cornstarch
1 cup pineapple juice
1/4 cup orange juice
1/2 cup honey
3 T. Worcestershire sauce
1/4 cup green bell pepper, very finely chopped
1 tsp. ginger
1/4 tsp. garlic powder
1 tsp. salt

Preparation -
In a saucepan, mix the brown sugar and cornstarch together. Whisk in other ingredients. Bring to a low boil over medium high heat while stirring constantly. Reduce heat to medium and cook until thickened, stirring constantly.

Big Burger Sauce

1/2 cup mayonnaise
2 T. French dressing
4 tsp. sweet pickle relish
1 T. finely chopped onion
1 tsp. white or cider vinegar
1 tsp. sugar
1/8 tsp. salt

Preparation -
Whisk all the ingredients together until well blended. Refrigerate for at least one hour before serving.

Mayonnaise

1 egg, at room temperature
1-1/4 cup vegetable oil
1 tsp. dry mustard
1 tsp. salt
1 dash of pepper
3 T .vinegar

Preparation -
Place the egg, 1/4 cup vegetable oil, mustard, salt, and pepper and in blender. Process on low speed. While the blender is running, remove the center part of the blender lid and slowly add 1/2 cup vegetable oil. Process until the ingredients are thoroughly blended, then stop to scrape the mixture from the sides of the blender jar and push it down around the blades. Add the vinegar and the remaining 1/2 cup vegetable oil. Process on medium low speed until thickened and well blended.

Anchor Hocking 2-qt. Glass Batter Bowl with Lid

Measure, mix, pour and store in this two quart Batter Bowl. The lid comes in handy for storing leftover contents. The spout allows spill-free pouring. It's made of tempered glass so you can microwave or freeze it and it won't break or crack.

You Should Also Read:
The Home Cooking Recipe Index and Site Map
The Home Cooking Cookbook Corner
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Content copyright © 2023 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.

Make Your Own Condiments

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