Recipes tagged with « Condiment »
Whiskey-Chive Butter
Rich, savory compound butter made with creamy unsalted butter mashed with fresh chives, garlic, and a splash of whiskey. Offers an aromatic punch and a velvety texture to steak, veggies, or bread. Substitutes included for butter and spirit. Chill until firm but soft enough to spread. Focus on fresh herbs and proper mashing for even flavor distribution. Use tactile cues to judge consistency. Avoid overmixing or watery elements. A simple yet bold twist on classic garlic butter, pushing subtle smoky warmth from whiskey rather than brandy.
Alabama Tangy White Sauce
A bold white barbecue sauce with a sharp, creamy base. Uses mayonnaise and apple cider vinegar for acidity, balanced by horseradish heat and a hint of mustard seed crunch. Thick, tangy, with a little bite—can double as a dip or finishing swipe. Refrigerate to marry flavors but watch texture changes; thinning may occur. Substitute Greek yogurt for tang or vegan mayo for dairy-free. Garlic powder swapped for fresh grated garlic. Black pepper swapped to white for subtlety. Includes a dash of smoked paprika for subtle depth. Time cues rely on texture and aroma: creamy, slightly thick but pourable, vinegar pungent yet mellowed.
Tangy Fry Aioli
A tangy, creamy dipping sauce with mayo swapped for aioli and ketchup replaced by harissa for heat. Pickled jalapeños add a spicy crunch, with apple cider vinegar and stone-ground mustard balancing acidity and texture. Sugar reduced, black pepper bumped up. Quick to mix; no cooking needed. Great for fries, sandwiches, or crudités. Adjust heat by controlling harissa and jalapeño amounts. Works best chilled but can sit an hour to marry flavors. Uses common pantry items and offers easy swaps for every kitchen situation.
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.