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)
- Oil-based dressing
- Sugar-based dressing
- Dairy-based dressing (or dairy alternative)
- 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
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 second is my fajita and taco sauce. Also very easy. I simply mix mild salsa with kefir to taste.
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.
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.
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.
Knowledge is power. Power corrupts. Study hard. Be evil.
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.