Recipes tagged with « Condiment »
Mustard-Infused Aioli
Aioli with tangy mustard and lemon replaces cider vinegar. Uses two egg yolks instead of a whole egg for richer texture. Olive oil and light sunflower oil mix for balanced flavor and emulsification. Substitutes water with ice-cold sparkling water for fluffier mayo. Whisking method adjusted for thickening cues rather than exact times. Salting at the end to avoid breaking emulsion.
Red Berry Syrup Twist
A syrup combining water, cane sugar, and a mix of chopped berries—blueberries, raspberries, and blackcurrants swapped in. Boiled until bubbling, simmered briefly, then cooled and strained for clarity. A versatile base for drinks or desserts, lasts about 5 weeks refrigerated. Adjust sweetness or berry types as available. Emphasis on watching texture and aroma changes to know when it’s ready.
Spicy Herb Coriander Sauce
A vibrant, green herb sauce blending fresh coriander and parsley with a kick from serrano pepper. Includes ground coriander seeds instead of cumin for a twist, with lemon zest for brightness. Oil and water balance for texture. Quick blender method, shelf life three days in fridge. Great with grilled fish or roasted vegetables.
Tangy Balsamic Prunes
Dried prunes simmered in a tangy blend of balsamic vinegar, honey, and fresh ginger, infused with cinnamon stick for warmth. Cooked gently until fruits soak nearly all liquid and plump, soft but intact. Balanced sweet, sour, and spiced profile. Serves as a sweet-savory cheese board companion or condiment. Refrigerates well up to 2 weeks.
Coriander-Ginger Chutney
A vibrant chutney blending fresh coriander with tomato and spices. Quick blend of herbs, lime, and pungent ginger. Adjust heat with fresh chili. Use as a condiment on grilled meats or mix in rice or plant-based yogurt. Simple process, no cooking needed. Perfect raw flavor punch. Keep chilled for longer life. Bright green color with flecks of red and white from tomato and garlic.
Honey Bourbon Glaze
Sweet and smoky glaze with honey and bourbon, tomato paste swapped for molasses, Dijon replaced by whole grain mustard, plus a touch of apple cider vinegar and smoked paprika. Adjusted ingredient amounts and simmer longer for deeper flavor. Reduced powders, added a twist of heat. Refrigerate in airtight container. Lasts up to 10 days.
Marinated White Melon Julienne
Julienned white watermelon rind boiled briefly then marinated with apple cider vinegar, sugar, and warming spices. Salt draws out moisture; a short simmer softens it. Vinegar and sugar balance sharpness, with cloves and a cinnamon stick injecting quiet warmth. Peppercorns add subtle bite. Refrigerate minimum a day for flavor melding. Stays fresh up to half a year chilled. No nuts dairy eggs gluten.
Vodka Orange Fennel Mignonette
A cold sauce with vodka, diced fresh fennel, and citrus zest combined with grapefruit and lemon segments instead of orange. Mixed with sea salt and fresh grated horseradish for a sharp bite. Chilled briefly before serving. Store tightly sealed in the fridge for up to three days.