Recipes: Condiments, Sauces and Dressings

We generally dislike rules, but the general rule of salad dressings: 1 part acid to 3 parts oil

Mix together a spoonful of good mustard, champagne vinegar, finely chopped or grated ginger, S & P. Whisk in olive oil

I can’t stress enough the joy of a blender/cuisinart/food pureeing device! Puree some dijon mustard, a medium shallot, lemon juice, tahini, a little white vinegar, olive oil, salt, pepper and a little sugar. A perky dressing for many occasions

Finely chop red onion, green pepper, radishes, cucumbers, etc. Mix in a tub of yogurt, a big pinch of cumin, fresh herbs (mint is great), S&P, and a dash of sugar to cut the tanginess of the yogurt, if necessary

You could add or subtract a variety of fruits or vegetables or spices to change the flavors, or use thick greek yogurt to make it more of a dip

Don’t start this project without having some canning jars- clean them with boiling water- they won’t break, but if you are scared, pour the water over a big steel spoon

Bring a salt bath to a boil- 3 Tbsp of salt for every lemon, a cup+ of water for every two lemons

Blanch whole, scored lemons (slice into skin lengthwise every inch or so)

While cooking, add cinnamon stick, cloves, peppercorns, star anise and bay leaves to the cleaned jars

Take lemons out of the liquid with tongs and place in jars

Pour cooking liquid over top until completely covered

Close jars and either sterilize like a good person should or be lazy like me: seal & pop in the fridge when cool enough to touch

Make sure to turn the jar upside down for a while every day – the lemons will be ready to eat in a week

Use the chopped skins for a burst of flavor and texture in soups, stews, meats, etc. or squeeze the center pulp for salad dressings

Puree a bunch of cilantro and mint leaves (washed and patted dry), ginger, thai chili paste, garlic, S & P, lemon juice, and olive oil until smooth-ish

Sweet: Combine 2 handfuls of fresh, clean, dry basil, parsley, tarragon, oregano, and any other fresh herb leaves with lemon juice, a tablespoon of Dijon mustard, a tablespoon of apricot jam, agave syrup or other sweetener of choice, a ¼ cup of pine nuts, olive oil and S & P until smooth. You’ll want to be a bit sparing with heartier herbs like thyme, rosemary and sage as their flavors are intense

Savory: Substitute sweetener for a tablespoon or two of capers and a clove of garlic. Bright and tangy!

Experiment to your liking! Either sauce makes a wonderful accompaniment to roasted vegetables or a frittata or savory tart

Pulse together 1 room temp egg, a clove of smashed garlic, a spoonful of Dijon mustard, a teaspoon of salt, a tablespoon of lemon juice and 1/4 cup of olive oil

Gently pour in a thin stream of remaining 3/4 cup olive oil while machine is running- you’ll hear when it gets thick

Stop and check consistency

This can be done easily by hand- just use the egg yolk only, and have a good whisk and a strong arm

A lovely accompaniment to smoked trout and roasted potatoes

Add any herbs, chilis, or spices to alter it

Puree some roasted peppers (use some hot ones too for added excitement), lemon juice, a little garlic, fresh basil, S & P in your food processor, which you should have gotten by now

Combine puree with Greek yogurt, and a dash of sugar. Adjust seasonings to taste

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