Recipes tagged with « Condiments »
Quick Pickled Red Onions
Onions simmer in a sharp brine then drained to tender crispness. Tartness from white wine vinegar replaces apple cider for a brighter punch. Honey swaps salt, lending layered sweetness. Simmered just until onions soften, not melt. Use immediately or chill to deepen flavors over 10 days. Keeps fridge-stable, handy for sandwiches or salads. Color turns vibrant pink, scent sharp but balanced. Kitchen hum, bubbles, onion layers visibly shrinking signal readiness. Tested interplay of vinegar acidity and honey sweetness avoids overpowering. Real talk: overcooking ruins the crunch. Drain well to prevent sogginess later.
Spicy Aioli Twist
A creamy, spicy aioli sauce with swapped ingredients and adjusted consistency. Uses chipotle mayo instead of plain, lime juice replaces water for brightness. Quick whisk method. Adds depth and heat without overpowering. Versatile with grilled meats, bowls, sandwiches. Whisk until the texture thickens but still pourable. Balance acidity and spice by tasting mid-mix. Chill briefly to let flavors marry. Handles substitutions: Greek yogurt for mayo, hot sauce for sriracha. Visually, a pale orange with flecks. Aroma hints smokiness and citrus. No fuss, just bold.
Mom’s Cucumber Ketchup Remix
Cucumber ketchup with diced cukes, onions, bell peppers, celery, mustard seeds, turmeric, and vinegar. Uses coarse salt to pull moisture overnight. Cook until thick, fragrant, bubbling, then jar and boil-seal. Modified with carrot in place of celery and apple cider vinegar swap. Reduced sugar and salt by 30 percent. Cook time adjusted; texture focus over timer. Yields 6 jars. A sharp, tangy, chunky ketchup alternative, great on sandwiches, dips, or grilling sauces.
No-mustard Mayonnaise Remix
Egg yolks warmed gently with white wine vinegar and water form the base. Oil is slowly whisked in, drip by drip, first a third, then the rest in a thin stream. Garlic optional, minced tiny. Salt and pepper finish. No mustard here. Changes: oil drops from 1 cup to 180 ml, vinegar cut to 2 teaspoons, garlic swapped for shallot for different bite. Time tweaked, yolk warming 3 minutes, whisking 10 minutes total. Creamy, tangy mayo without typical mustard twist.