Food for Thought: An experiment with condiments and sauces

Create your own condiments for use in a variety of ways and for a variety of flavors.

In what I’m sure is a trait inherited from my dad, I love to experiment with making my own sauces and condiment mixtures. While I won't give away his go-to (let's just say cocktail sauce comes into play), I will share a few of mine.

White BBQ Sauce

1 c. mayonnaise

1/4 c. apple cider vinegar

2 tsp. Dijon mustard

2 tsp. Worcestershire sauce

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. black pepper

1/2 tsp. salt

In a medium mixing bowl, whisk all ingredients together until smooth. Store in the fridge for up to one week.

Yum-Yum Sauce

2 c. mayonnaise

1/2 c. ketchup

3 T sugar

1 T garlic powder

1 T paprika

1 tsp. salt

1 tsp. onion powder

Combine all ingredients together in a mixing bowl. Whisk until smooth. Store in the fridge for up to one week.

Lighter Lemon Vinaigrette

1/4 c. apple cider vinegar

2 T lemon juice

2 T water

1 T Dijon mustard

2 tsp. honey or maple syrup

1 tsp. dried oregano

1 clove garlic, minced

1/2 tsp. salt

1/4 tsp. pepper

1/2 c. + 2 T extra virgin olive oil

Whisk all ingredients except for the olive oil in a small bowl. Slowly pour the olive oil in and whisk until emulsified.

Alternatively, you can blend everything together in a chopper or shake in a covered jar.

Creamy Yogurt Ranch

1 c. nonfat plain Greek yogurt

1 tsp. dried dill

1 tsp. dried chives

1 tsp. dried parsley

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. salt

1 T rice vinegar

1-2 T water, as needed

1/4 tsp. black pepper

Combine all ingredients in a chopper or blender and pulse until smooth.

Taste, adding salt and pepper as desired, and water to what your desired consistency is.

Chill in the fridge until ready to serve and store for up to one week in the fridge.

Peppercorn Sauce

2 T unsalted butter, divided

1 large shallot, minced

1/2 c. brandy or cognac

1 c. beef stock, low sodium

1/3 c. heavy cream

2 tsp. crushed whole black peppercorns

Melt 1 tablespoon of butter in a large skillet over medium heat. Add the shallot and cook until softened and browned, about 2 minutes.

Add the brandy and cook until reduced by half, about 1 minute.

Whisk in the beef stock, bring to a simmer, and let simmer rapidly for 2-3 minutes or until reduced by half. Turn down the heat to medium. Stir in cream, remaining butter and peppercorns. Simmer for about 5 minutes until thickened. (This one is great over meats and grilled veggies!)

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