Sauces and Condiments Compendium

[Flyoverland Captive]

[Pegleg]

Quick fix for flavor/grease/protein. Grocery store hot whole chicken plus Patak's Mango Pickle...flavor explosion. A little goes a long way. A little dab'l do ya.

Attachment 179274

Quoted for truth. Also, all of the Rick Bayless simmer sauces (the ones in bags) are great for making quick and easy Mexican meats. You can do better making your own, but they get you 80% of the way there with very little effort.

[grskier]

Quoted for truth. Also, all of the Rick Bayless simmer sauces (the ones in bags) are great for making quick and easy Mexican meats. You can do better making your own, but they get you 80% of the way there with very little effort.

I like those and the indian simmer sauces from whole paycheck...

[bagtagley]

Vinegar based BBQ sauce for pulled pork is the only true way.

FIFY

DBS, I typically do Alton Brown's recipe, though I substitute apple cider vinegar for some or all of the white vinegar and I cut the sugar.

[bagtagley]

I like those and the indian simmer sauces from whole paycheck...

Sharwood's, I think? Not sure if that's what you're referring to, but I had to ween myself off that shit. I was putting it in everything.

[From_the_NEK]

Maple syrop on scramble eggs, ham, in coffee, plain yoghourt ........

Mmmmmmmm. Been making a lot of syrup this year at the neighbor's sugarhouse. Going to be a sweet year.

One of the local restaurants used to make something along the lines of this:
http://www.marthastewart.com/318635/maple-butter

Although pure maple butter/cream is really good too.

[half-fast]

Actually better to make from scratch, but this will do in a pinch

[iceman]

Veering a bit back into Hot Sauce, which was a thread not long ago (when I googled for an image of Calypso sauce it found this one in the that thread!)



but iz gud

Hot sauce thread: https://www.tetongravity.com/forums/s...671-Hot-Sauces

[Dantheman]

Agreed on Heinz but what mayo do you like? I'm fine with Hellman's/Best Foods and I do like my mayo.

x3 on Heinz. Fancy hipster ketchup is for the birds. Hellmans/BF is great for keeping in the fridge. Homemade is at least a full step above, but IME it doesn't keep more than a week or two and I never use that much at once so I end up throwing too much of it out to bother making it. Easy though, totally worth it if you use a lot or want to impress.

FIFY

I was in a pinch once and improvised this sauce for pulled pork. Turned out pretty damn good and also makes a great wing sauce. Equal parts:

-White or cider vinegar
-Maple syrup
-Sriracha
-Chipotle Tabasco

Mix and serve. Pretty nice spicy/tangy/sweet/smokey balance.

[RockChalk]

+1 on the Aardvark, that shit is the truth.

Fuck Mayo.

[iceman]

Fuck Mayo.

Shut your whore mouth.

[Art Shirk]

Shut your whore mouth.

Honest question. Would you eat a spoonful of mayo?

Not that I would greatly enjoy eating a spoonful of my favorite condiments, but I'd easily down a heaping spoon of mustard, bbq sauce, hot sauce, etc. Mayo would result in immediate purge.

[Mazderati]

Mayo is so good it doesn't take a spoonful.

[old goat]

Mayo (the real stuff) on French fries, the way they do it in Belgium. As if fries and ketchup aren't deadly enough. And the potatoes need to be double fried.

Then there's The Source--concentrated capsaicin. One drop will take 2 gallons of chile verde from mild to barely edible. My kid gave me some years ago and I'm still using it.
http://www.amazon.com/The-Source-Sau.../dp/B001BIXJG2

[iceman]

Honest question. Would you eat a spoonful of mayo?

Not that I would greatly enjoy eating a spoonful of my favorite condiments, but I'd easily down a heaping spoon of mustard, bbq sauce, hot sauce, etc. Mayo would result in immediate purge.

No, I wouldn't just eat it. But I do put way too much on things like BLT's or even just slices of tomato to the point where BBQ sauce, mustard or hot sauce would be inedible, so I dunno what that means.

[stuckathuntermtn]

The homemade stock is essential since that's most of the flavor. Learning when it's perfectly reduced and ready for the butter takes some practice. It needs to cook way down or the sauce will be watery. You're really making a concentrate and then reconsituting it with the butter.



Yellow mustard has its places. If I'm making a classic American burger or hot dog I use yellow mustard. Gives a nice tang and yellow color to tuna or chicken salad.

Blasphemy

[PNWbrit]

but I'd easily down a heaping spoon of mustard

You are probably eating the wrong mustard if you can do that without setting your nose hair on fire?

[Bobby Stainless]

Allegro. Wickers.

[Pegleg]

Honest question. Would you eat a spoonful of mayo?

Not that I would greatly enjoy eating a spoonful of my favorite condiments, but I'd easily down a heaping spoon of mustard, bbq sauce, hot sauce, etc. Mayo would result in immediate purge.

Homemade mayo, absolutely. Storebought, no way.

Mayo's so simple and quick to make that I rarely buy it anymore (same with hummus and salad dressings - if you have an immersion blender, it's literally 3 minutes start to finish and tastes miles better). I've found I actually prefer vegan mayos to egg-based; silken tofu works great as an egg substitute, but I just saw a recipe using the liquid from a can of chick peas instead and I'm intrigued.

[Danno]

where can I find these Rick Bayless simmer sauces?

[iceman]

where can I find these Rick Bayless simmer sauces?

They have them on amazon, they're made by Frontera.

[BmillsSkier]

where can I find these Rick Bayless simmer sauces?

Whole Foods, Kroger, Publix, Fresh Market... I've seen em at all these. The verde sauce is really good, same with the red mole. Not as mind blowing as eating the chicken mole at Frontera, but better than spending my entire day trying to make my own and failing.

[kneedropper]

Olivier Truffle Mustard



Had to order a few to make it worth the shipping and gave them out as gifts. Best shit ever.

Second the Lizano suggestion...

[Pegleg]

where can I find these Rick Bayless simmer sauces?

King Soopers and Safeway both have them in the Mexican aisle. White baggies that come in a few different varieties. I don't think I've ever seen the mole one, which is a shame - I haven't found a storebought mole that's worth eating yet, so if this one is any good then I'd be psyched to find it.

[Dantheman]

I've found I actually prefer vegan mayos to egg-based; silken tofu works great as an egg substitute, but I just saw a recipe using the liquid from a can of chick peas instead and I'm intrigued.

Tofu and chickpea water seems pretty silly when you can buy a pound of powdered soy or sunflower lecithin for ~$15. That's enough for a decade's supply of ultra-stable mayo.

The real issue with mayo is that it needs to be made with highly refined polyunsaturated oils (soybean or "vegetable" oil), and those are one of the unhealthiest things you can eat. Sure, you can make mayo with healthy monounsaturated neutral oils like light olive oil or avocado oil, but only if you're eating it immediately. IME, those get way too solid in the fridge.

edit: Although, if you removed the egg and just used oil, acid and lecithin powder you may not even need to refrigerate it....