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.

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
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

1/4 cup tomato paste
1/4 cup sugar syrup
chopped onion
chopped garlic
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.

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.
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
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
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
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

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