Make 2 Different Kinds of Condiments or Salad Dressings - PEP BB food.straw.condiments

Can this be any sauce? We cook a lot, and this week is Pad Thai (tasty tamarind (sugar based) sauce), figured I'd check

It says "sauces, including catsups" so I think you're good to go.

Here are my two different kinds of condiments or salad dressings. Both are things I've worked out through experimentation. Salad dressings, especially, because I don't like the ingredients in store-bought dressings. I've been trying to come up with recipes that I can make from ingredients I usually have on hand.

The first is a dairy based salad dressing. I use equal parts of ricotta cheese and kefir, seasoning to taste with salt, pepper, onion and garlic powder, and a tablespoon of pickle juice.

The main ingredients for my salad dressing.

Mixing

Very tasty on salad!

The second is my fajita and taco sauce. Also very easy. I simply mix mild salsa with kefir to taste.

Ingredients for fajita sauce.

Mixing

Topping a fajita and ready to eat!

Does salsa count as a sauce or a condiment? It's not on the list.

Vegan Ranch: Blend 2 cups cashews, 1.5 cup water, 2 tbs capers, 1 teaspoon italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt.

Italian Dressing: Equal parts olive oil, balsamic vinegar, lemon juice, and olive brine. Add Italian seasoning and mix together.

It's garden time! I have so many tomatoes and hot peppers I'm going crazy with recipes and canning! Today, hot sauce and tomato basil vinaigrette! I am not so great at following recipes so basically I used the ingredients in the photos, and the dressing was a 2:1 acid to oil ratio.

I made an apple cider vinegar dressing last week, and a buttermilk ranch dressing (using my own creme fraiche!) this week.

~ Apple Cider Vinegar Salad Dressing ~
Recipe: https://cooktoria.com/apple-cider-vinegar-salad-dressing
Author: Tania Sheff

Ingredients:
1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 tbsp. Dijon mustard
1 tbsp. honey
1 garlic clove, minced (optional)
1/2 tsp. salt
1/2 tsp. pepper
(I used garlic, but I did not use pepper.)

Directions:
Just place all of the ingredients into a mason jar and shake for a good 30-60 seconds, until combined (or whisk all the ingredients in a bowl).

Lasts:
If you used garlic to make it, it is best to use it within 7 days. If no garlic was used, it can stay up to 14 days.

~ Buttermilk Ranch Dressing ~
Recipe: https://sweetlysplendid.com/homemade-buttermilk-ranch-dressing/#recipe

My Actual Ingredients:
roughly 1/3 cup fresh dill
roughly 1/4 cup fresh chives
roughly 1/4 cup fresh parsley
2 cloves of garlic
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt (I skipped the black pepper)
1 1/3 cup creme fraiche I had just made
enough store-bought cultured buttermilk to thin it out to the consistency I wanted

What I Actually Did:
I didn't want to bother with cleaning the blender, so I finely minced the herbs and garlic by hand and then just stirred everything together in a bowl.

I made two salad dressings for the week: a vinegarette and a creamy tahini-based dressing.

The vinegarette was made up as I went along:
5Tbs each of olive oil and apple cider vinegar
1 Tb honey
Salt, pepper, dried marjoram and dried leeks (any dried herbs and alliums work) to taste.
I decided to add the honey after photographing the original ingredients so took another shot with the completed dressing and all ingredients.

The second dressing is a great all-around tahini-based condiment from the book Everything Vegan Pregnancy: https://riotflower.wordpress.com/2016/03/23/tahini-dressing/

1 homemade mayo
https://traditionalcookingschool.com/food-preparation/recipes/lacto-fermented-mayonnaise/?pk_vid=af77a34244838da8164219391275d630
2 homemade ranch
1 Tbs apple cider vinegar, Approximately 1 Tbs dill & parsley, 1 c homemade mayo, 1c homemade yogurt.

if turning mayo into ranch doesn't count I am making another batch of https://permies.com/wiki/40/105983/pep-food-prep-preservation/Salt-brine-ferment-pickle-PEP

Two condiments/ dressings are tzatziki and blueberry/basil dressing. I don’t know why the pics come out in the wrong order!

Blueberry basil dressing recipe:
Handful of blueberries
1/4 cup vinegar
Enough oil to emulsify properly
Handful of basil

Squish bluebs to release juice. Mix with vinegar. Add oil gradually and beat to emulsify. Chop basil leaves and mix in.

I made one oil-and-vinegar "Oriental" dressing, and one dairy-based blue cheese buttermilk dressing.
The Oriental Dressing is from p. 135 of Sally Fallon's Nourishing Traditions. I didn't have flax oil or sesame oil, so I added a tbsp of toasted sesame seeds and 4 tsps extra virgin olive oil.

The Blue Cheese Buttermilk Dressing is based on the basic dressing on p. 129 of Nourishing Traditions, from which I omitted the flax oil and mustard, adding about 1/3 cup raw buttermilk, salt, black pepper, and a whole bunch of crumbled blue cheese.

Both successes! Nourishing Traditions is easily the cookbook I would want and recommend if I could only have one.

Yesterday was a big cooking day so I took the opportunity to document making two condiments!

Ranch dressing

Equal parts mayo and sour cream
Fresh dill, chives, parsley to taste.  Salt and white pepper if desired.
Food process.
Enjoy!

Salsa

Modified from my ball recipe book (picture)
Ingredients:  spoon tomatoes, jalapenos, apple cider vinegar,  oregano, cilantro
I would have liked onions but I didn't have any.

Please note that ALL food prep BBs strictly prohibit plastic, teflon or aluminum touching the food during the cooking or storage process.  

This includes food that came in plastic containers from the store, plastic cooking utensils like spoons, spatulas, teflon pans, etc.

The end goal is to move toward cooking from own-grown ingredients and similar sources and using PEP principles (for example sustainable and non-toxic materials) as much as possible.

Some BB submissions are being grandfathered in, but we are moving toward more strict enforcement of this policy.

PEP Food - Straw - Condiments

Make two of the following (no duplication - ie. not two mustards):
- Acid-base dressing using lemon juice or Apple Cider Vinegar (for example)
- Oil-based dressing
- Sugar-based dressing
- Dairy-based dressing (or dairy alternative)
- Mustard
- Chutney
- Sauces (including catsups)

To show you've completed this Badge Bit, you must provide proof of the following as pictures or video (<2 mins):
 - give the recipes for each thing you are preparing
 - ingredients to make the condiments or salad dressings
 - making the condiments or salad dressings
 - finished condiments or salad dressings

CHUTNEY - Sweet Relish
10 Cucumbers about 8" long, diced
2 onions, diced
2 bell peppers, diced, (optional)
1/2C pickling salt

2C Apple Cider Vinegar 5%
2T pickling spice mix
1T tumeric powder
1T minced garlic
1T old-fashioned molasses
3 1/2C sugar

Mix cucumbers, onions, bell peppers, and pickling salt in bowl, set aside for 2 hours, then drain well.
Mix vegetables with the rest of the ingredients in a pot, boil 10min.
Hot pack in pints, process in waterbath for 10min.


SAUCE - Ketchup
Tomatoes, enough to fill Instant Pot to 2/3 fill line
3 Onions, rough chop
1/4C chopped dehydrated vegetables (optional)
1/4C dehydrated leafy greens (optional)
1/4C minced garlic
2T pickling spices with mustard seed
1/2C Apple Cider Vinegar ACV 5%
1/4C Pickling salt

Peel tomatoes by blanching in hot water. Core and rough chop.
Add tomatoes, onions, vegetables, garlic, and spices.
Pressure Cook high, 10min, manual pressure release.
Ladle off 1qt of the clear tomato water from the surface, and reserve for something else.
Sieve mixture thru a foley food mill.
Add ACV.
Simmer and reduce sauce to desired thickness.
Add pickling salt to taste
Hot pack in quart jars. Process in waterbath for 10min

I used the aioli recipe from Joy of Cooking in photos- it broke so I added another yolk so that it stayed emulsified. The prepared horseradish recipe is horseradish, salt, vinegar, and water.

I made tzatziki sauce and Italian dressing! Both recipes are from the Wellness Mama Cookbook.

Tzatziki sauce (to go with lamb pitas)
1 cup Greek yogurt
1/2 teaspoon garlic powder
1 teaspoon lemon juice
1 cucumber, finely chopped
pinch of salt

Instructions: place all ingredients in a small bowl and stir until combined. Cover and refrigerate for 2-3 hours before serving to let flavors intensify. Store leftovers in airtight container in the refrigerator for up to 4 days.

Italian dressing
1 tablespoon white wine vinegar
small squirt of dijon mustard
1/4 cup olive oil
1/2 teaspoon onion powder
1-2 garlic cloves, finely minced
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste

Instructions: Place all ingredients in a small jar with a lid and shake vigorously to mix. Store in an airtight container in the refrigerator for up to 1 week. Great with salad or on meat or grilled vegetables as a marinade.

I made my favorite salad dressing and a new yogurt meat ball dressing.
1. Salad dressing recipe:
1 c. Applesauce
3 TBSP tahini

New yogurt recipe:
1 c. Yogurt
2 TBSP tahini
1/2 a lemon of juice
1/4 tsp. Cumin
Pich pepper
Pinch salt

I made some mayo and salad dressing for Paul this past week!
Honestly, I was shocked at how easy and tasty they were!!

Mayo:

1c avocado oil

3 eggs (pasteurised, for the wobbly texture)

2tbs white vinegar (might go 4tsp next time)

4tsp Apple Cider Vinegar

4tsp lemon juice

1tsp salt

Asian salad dressing:

1c avocado oil

1/2c coconut aminos

1/2c Apple Cider Vinegar

1/4c sesame oil

Juice from 1 big lime

1 pinky sized knob of Ginger (peeled and diced)

1 big clove of Garlic

1tsp salt

I made tzatziki sauce with this recipe

https://natashaskitchen.com/tzatziki-sauce-recipe/

And honey mustard with this recipe (I used olive oil)

https://www.tasteofhome.com/recipes/fast-honey-mustard-salad-dressing/#RecipeCard

Dave Burton wrote:
For this badge bit, you will make 2 different condiments or salad dressings!

Minimum requirements for this BB:
- Condiments or salad dressings - Make two of the following (no duplication - ie. not two mustards):
  - Acid-base dressing using lemon juice or Apple Cider Vinegar (for example)

  - Sauces (including catsups)

To show you've completed this Badge Bit, you must provide proof of the following as pictures or video (<2 mins):
   - give the recipes for each thing you are preparing
   - ingredients to make the condiments or salad dressings
   - making the condiments or salad dressings
   - finished condiments or salad dressings

I'm making a TOMATILLO SALSA Acid-base dressing using lime juice and tomatoes and a Garam Marsala Hot Sauce.

As for the recipes, I wanted to use all of these end of season nightshades before they expired. I made up a recipe as I went based on the flavors of the tomatillo and trying to use all of the ingredients that I had left in stock. If I were to re-make the tomatillo salsa, I would have add tomato paste because my dressing was too watery for my rice and beans. I mixed walking onions, cilantro, tomatillos, tomatoes, limes, cumin, salt and pepper to taste.

For the hot sauce recipe, I wanted to make my own organic version of the original labelled jar. I read the ingredients list and I starting adding ingredients in the order and relative quantity noted on the label. I continued to taste test this hot sauce, until tears were streaming, to balance and blend the flavors to be how I wanted them to be. It was a labor of love because I wanted to make it for my husband. I also made an attempt to make another of his favorite hot sauces organic and homemade: Burrito vibes only (since my husband loves burritos but rarely eats tacos). I mixed a variety of hot peppers, tomato paste, sesame oil, ACV, turmeric, garam marsala, coriander, cumin, jaggery, salt, and black pepper to taste.

It was fun to make the dressing and the hot sauce! They have been very tasty on a cold day!