A supply of
home-made condiments
in
the fridge make the meal, turning staples into cuisine. Try
some of these using natural, real-food ingredients and see how many
different foods they can enhance.
Garlic
Cream Dressing
1/2
cup cultured
cream
3 tablespoons chopped onions
1 or more garlic cloves to taste
1 tablespoon parsley
1/2 teaspoon full array salt
juice from a wedge of lemon
Put in blender and blend on high
until pureed. Transfer to a glass jar,
cover and let sit overnight.Transfer to refrigerator. If it thickens
after sitting in the fridge, clabbered milk may be added to achieve
desired consistency.
 Guacamole
Ingredients:
1 avocado
2 tablespoons or one small, finely
chopped onion
2 tablespoons or one small chopped
tomato
squeezed wedge of lemon juice
1/4 teaspoon of full array salt
Directions:
Put avocado, half
the chopped onion and half the chopped tomato into a blender and whir
on high until pureed. Remove from blender and stir in the other half of
chopped onion and tomato and lemon juice and salt. Serve with corn
chips
Ketchup
Ingredients
1/4 cup tomato paste
1/4 cup sugar syrup
chopped onion
chopped garlic
salt
Directions
Add
a small amount of kombucha or apple cider vinegar and puree. Add
more kombucha or vinegar until puree is the consistency of ketchup.
Refrigerate.
Mayonnaise
Make
mayonnaise with extra virgin olive if you are going to make it.It is
much easier to make mayonnaise with a stick (immersion) blender than a
regular blender or whisking that you have to drizzle the oil in.
Ingredients:
1 egg
1/2 teaspoon of dry mustard (optional)
1/2 teaspoon of salt
1 teaspoon powdered unrefined sugar
1/4 teaspoon of paprika
3/4 teaspoon of lemon juice
3/4 teaspoon apple cider vinegar
or over-acidic kombucha
2 cups extra-virgin olive oil
Directions:
Put
all ingredients into a glass that
your immersion blender will fit
into, put the blender into the glass at the bottom, turn on high and
slowly draw it up through the glass. Keep mayonnaise refrigerated. Will
last a week.
Non-oil based substitutes for mayo:
Sour
Cream and
Vinegar Mayonnaise
Mix
cultured cream with kombucha or
vinegar, lemon juice and a pinch of
sea salt (proportions to taste). Many
commercial mayonaises add sugar, so it you find your cultured
cream and kombucha condiment isn't sweet enough for you, try adding
some raw honey.
Bacon
Grease
Mayonnaise
Melt
1 cup of
bacon grease
and put
into a 2 cup jar or mug. Add 2 tablespoons of lemon juice, 1 teaspoon
of prepared (not powdered) mustard, 1/2 teaspoon full-array salt and 1
raw egg.Insert an immersion (stick) blender and blend on high until it
resembles mayonaise.
Ranch
Dressing
1/4 cup of cultured cream
1/4 teaspoon dill
1 small pinch of oregano
1crushed garlic clove
1 teaspoon chopped onion
1 pinch full array salt.
Taste and test
Add more seasonings and/or thin with
a
little clabbered milk if needed to make it desired consistency.
Taco Seasoning
Ingredients:
3 teaspoons of chili powder
3 teaspoons of paprika
2 teaspoons of ground cumin
1 tablespoon of finely chopped onions
1 teaspoon of finely chopped garlic
1 pinch of cayenne pepper
Directions
Mix together and add to about a pound of ground meat before cooking.
Tomato
Salsa
2-3 tomatoes, skin removed*
1 chopped onion
1 chopped red pepper
1 hot pepper
4 chopped garlic cloves
1/4 cup of whey
1 teaspoon sea salt
Place all in blender and puree. Transfer to glass jars, cover with
airlock and leave to ferment at room temperature for a week. Transfer
to fridge.
* To remove tomato skins, put tomatoes in boiling water for a few
seconds and then lift out and put in ice cold water. Skin should shrink
and tear and be easy to peel off.
Truly
Cultured Rejuvenating
Taste, Health and Community With Naturally Fermented Foods by Nancy
Bentley
Fat:
An Appreciation of a Misunderstood Ingredient With Recipes by
Jennifer McLagan
Nourishing
Traditions by Sally Fallon
Preserving
Food
without Freezing or Canning
|
Condiments
