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This is a badge bit (BB) that is part of the PEP curriculum.  Completing this BB is part of getting the straw badge in Food Prep and Preservation

For this badge bit, you will make 2 different condiments or salad dressings!


(source: Pinterest.com)

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)
  - 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
COMMENTS:
 
pollinator
Posts: 104
Location: 6.b.
24
forest garden chicken cooking
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Can this be any sauce? We cook a lot, and this week is Pad Thai (tasty tamarind (sugar based) sauce), figured I'd check
 
steward
Posts: 12147
Location: Northern WI (zone 4)
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hunting trees books food preservation solar woodworking
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It says "sauces, including catsups" so I think you're good to go.
 
author & master steward
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Approved BB submission
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!
Staff note (gir bot) :

Mike Barkley approved this submission.

 
pollinator
Posts: 93
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Does salsa count as a sauce or a condiment? It's not on the list.
 
Posts: 54
Location: Pacific Northwest
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Approved BB submission
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.
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Staff note (gir bot) :

jordan barton approved this submission.

 
Shannon Lawrence
pollinator
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Approved BB submission
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.
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Hot sauce ingredients
Hot sauce ingredients
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Straining mixture
Straining mixture
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Filling jars
Filling jars
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Labeled hot sauce
Labeled hot sauce
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Dressing ingredients
Dressing ingredients
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Mixed
Mixed
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Labeled
Labeled
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Hot sauce recipe
Hot sauce recipe
Staff note (gir bot) :

Someone approved this submission.
Note: I certify this badge bit complete.

 
Posts: 6
Location: Portland, Oregon
4
homeschooling home care urban
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Approved BB submission
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.
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Staff note (gir bot) :

Mike Barkley approved this submission.
Note: Those look delicious.

 
Posts: 26
Location: Urban Central Scotland
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Approved BB submission
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/

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Staff note (gir bot) :

Paul Fookes approved this submission.
Note: Congratulations. Like that you are willing to experiment with flavours

 
Posts: 27
4
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Approved BB submission
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
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Blended egg
Blended egg
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Blending whey & seasoning
Blending whey & seasoning
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Emulsifie oil
Emulsifie oil
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Ingredients
Ingredients
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Blending
Blending
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Yummy ranch
Yummy ranch
Staff note (gir bot) :

Mike Barkley approved this submission.
Note: I think the recipes you used are different enough to qualify.

 
pollinator
Posts: 178
Location: Powell River, BC
102
2
monies forest garden urban food preservation fiber arts bee
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Approved BB submission
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.

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Mixing blueberry basil dressing
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Ingredients for blueberry basil dressing
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Completed blueberry basil dressing
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Ingredients for tzatziki
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Recipe for tzatziki
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Completed tzatziki
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Mixing tzatziki
Staff note (gir bot) :

Samantha Lewis approved this submission.
Note: Those dressings look great.  Really nice fresh ingredients.

 
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