Homemade Mayo Mustard Ketchup And Relish Recipe

Ingredients

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• HOMEMADE mayonnaise shopping list
• just five ingredients, all of them things you likely have in the fridge or pantry right now. mayonnaise takes less than ten minutes to make in your blender. shopping list
• Just put one egg, a half-teaspoon of Dijon mustard, 1/8 teaspoon of salt and a tablespoon of fresh lemon juice in a blender. shopping list
• Mix it up till it's smooth, then, with the mixer running, add 3/4 cup of canola oil very slowly through the hole in the blender lid. shopping list
• Blend it until it's smooth and creamy. shopping list
• Because home-made mayo tastes so great, you need less of it to dress up your sandwich. This recipe makes 3/4 cup of mayonnaise (which you can store in the fridge for up to 5 days). shopping list
• Each tablespoon contains about 130 calories, 14 grams of fat (1.6 grams of that saturated) and 18 mg of cholesterol. Use it sparingly. shopping list
• NO HIGH FRUCTOSE ketchup shopping list
• Ingredients shopping list
• 4 whole cloves shopping list
• 1 bay leaf shopping list
• 1 cinnamon stick shopping list
• 1/4 teaspoon celery seeds shopping list
• 1/4 teaspoon chile flakes shopping list
• 1/4 teaspoon whole allspice shopping list
• 2 pounds tomatoes, roughly chopped (I used a 28-ounce can of tomato puree) shopping list
• 1 1/2 teaspoons kosher salt shopping list
• 1/2 cup white vinegar (I used white wine vinegar) shopping list
• 5 tablespoons brown sugar shopping list
• 1 medium onion, chopped shopping list
• 1 anaheim chile, chopped (I couldn’t get my hands on one, so used a poblano chile in its place) shopping list
• 1 clove garlic shopping list
• Tools: cheesecloth shopping list
• Directions shopping list
• Wrap cloves, bay leaf, cinnamonm, celery seeds, chile flakes and allspice in a layer of cheesecloth; tie into a bundle and put into a four-quart saucepan over medium-high heat along with tomatoes, salt, vinegar, sugar, onion and Anaheim chile. shopping list
• Smash garlic and add. Cook mixture until onions and chiles are very soft, about 40 minutes, stirring along the way. shopping list
• Remove spice bundle and puree sauce in a blender or food processor until smooth. (A hand-held immersion blender would work here as well..) Note: Be careful of spattering, as sauce is hot. I used a towel to cover opening of food processor. shopping list
• Strain sauce through a mesh sieve. Pour strained sauce into a four-quart saucepan over medium heat. Cook, stirring occasionally, until thickened, about 30 minutes. Add more salt, sugar or vinegar, if you like. shopping list
• Transfer ketchup to a glass jar. Set aside and let cool. Cover with a tight-fitting lid and refrigerate for up to three weeks. shopping list
• Makes 2- 2 1/2 cups. shopping list
• BASIC COUNTRY mustard shopping list
• Homemade country mustard is made from both mustard seeds and mustard powder. shopping list
• Grind the seeds from coarse to fine, depending on your own personal tastes. shopping list
• Prep Time: 5 minutes shopping list
• Ingredients: shopping list
• 2 Tablespoons yellow mustard seeds, coarsely ground shopping list
• 1/4 cup brown or yellow mustard powder shopping list
• 1/4 cup cold water shopping list
• 2 Tablespoons white wine vinegar or cider vinegar shopping list
• 1 teaspoon salt shopping list
• Preparation: shopping list
• Grind the mustard seeds to the texture you desire. (There is no "correct'" texture.) shopping list
• Mix the mustard powder and ground seeds with the water. Let sit for 10 minutes. shopping list
• Add the vinegar and salt; blend well. shopping list
• Refrigerate overnight before using. shopping list
• HOMEMADE PICKLE RELISH: shopping list
• 1 1/2 cups cider vinegar shopping list
• 1 teaspoon mustard seeds shopping list
• 1 teaspoon coriander seeds shopping list
• 2 tablespoons sugar shopping list
• 8 large dill pickles (sour, not half-sour), finely diced shopping list
• 1 small red pepper, grilled, peeled, seeded, and finely diced shopping list
• 1 small yellow pepper, grilled, peeled, seeded, and finely diced shopping list
• 1 small white onion, finely diced shopping list
• 2 tablespoons chopped fresh dill shopping list
• DIRECTIONS shopping list
• Bring vinegar, mustard seeds, and coriander seeds to a boil in a medium non-reactive saucepan on the grates of the grill; cook until reduced by half and slightly syrupy. shopping list
• Remove from the heat, add the remaining ingredients, and gently toss to coat. shopping list
• season with salt and pepper, to taste. shopping list
• Cover and refrigerate for at least 1 hour before serving. shopping list