Why, hello! Leite's Culinaria is the James Beard Award-winning site that helps home cooks and bakers put dinner on the table and laughs in the kitchen. Hungry for more? Join more than 30,000 food lovers and subscribe.
Sunday = Sauce Experiments
|
Hi Reader, Sunday mornings are dangerous. Not “hold-my-beer” dangerous—more like “what-if-I-made-my-own-ketchup” dangerous. My Rules for Sauce Experiments
WHAT'S INSIDE...
Homemade Yellow Mustard⭐⭐⭐⭐⭐ 4.69 from 83 votes
Homemade yellow mustard is deceptively simple to make from mustard powder, vinegar, and a couple other basic pantry staples. You just may never go back to store-bought! Here's how to make it from scratch.☞ Try this recipeHomemade Ketchup⭐⭐⭐⭐⭐ 5 from 5 votes Homemade ketchup, made with tomatoes, vinegar, and sugar, is made without high-fructose corn syrup. And with a whole lot more complexity and finesse than the store-bought stuff.☞ Try this recipeHomemade Tomato Paste⭐⭐⭐⭐⭐ 4.73 from 48 votes
Making tomato paste at home is surprisingly easy and a great way to use up lots of fresh tomatoes. All you need are tomatoes, salt, olive oil, a food mill, and a flair for classic Italian goodness.☞ Try this recipeBacon Jam⭐⭐⭐⭐⭐ 4.98 from 37 votes
This bacon jam, made with bacon, maple syrup, and coffee, is a sweet condiment slathered on burgers at the Skillet diner in Seattle--and just about everywhere else these days.☞ Try this recipeHomemade Old Bay Seasoning⭐⭐⭐⭐⭐ 4.79 from 52 votes
This copycat Old Bay seasoning recipe is a blend of celery salt, paprika, black pepper, cayenne pepper, cinnamon, ginger, and other spices that are exactly what you want to sprinkle on shrimp, crab boil, fish, fries, chicken. Anything, really.☞ Try this recipePaprika Mayonnaise
Paprika mayonnaise is the condiment that makes everything better. Creamy, smoky, and lemony—not to mention, garlicky—it's terrific on seafood. And absolutely everything else.☞ Try this recipeMustard Cream Sauce
Mustard is a wonderful accompaniment to many things, and I’ve found that when added to this simple sauce recipe, it can really enhance other dishes. As a cream sauce, it provides for a gentle, yet savory coating for your meal.☞ Try this recipeBobby Flay’s Barbecue Sauce⭐⭐⭐⭐⭐ 4.86 from 21 votes
I created this barbecue sauce to top the Wyoming burger, but it's also an ideal dipping sauce for French fries. After you've made this quick and easy sauce once, you'll want to slather it on grilled chicken, steak, pork chops...you might never go back to the bottled stuff.☞ Try this recipeMilk Mayonnaise⭐⭐⭐⭐⭐ 4.92 from 35 votes
Milk mayonnaise, called maionese de leite in Portuguese, is silkier and lighter than egg-based mayo. Magic happens when butterfat and oil collide in a high-speed blender. And the addition of garlic gives it a little heft, as well as a little zip.☞ Try this recipeSweet Pickle Relish⭐⭐⭐⭐⭐ 4.64 from 111 votes
This sweet pickle relish, made with cucumbers, sugar, onion, salt, mustard seeds, celery seeds, and cider vinegar, is perfect for hamburgers and hot dogs and potato salad, and anything else. So long, storebought.☞ Try this recipeDumpling Dipping Sauce
This dumpling dipping sauce is so much more than just flavored soy sauce. A mixture of soy sauce and rice vinegar that's been flavored with ginger, garlic, scallions, and a little chili sauce, it's perfect for dipping and drizzling on everything from grilled veg to scallion pancakes to egg rolls.☞ Try this recipe |
Leite's Culinaria
Why, hello! Leite's Culinaria is the James Beard Award-winning site that helps home cooks and bakers put dinner on the table and laughs in the kitchen. Hungry for more? Join more than 30,000 food lovers and subscribe.
Hi Reader, My Vovó had a theory that the number of pots you dirtied was directly proportional to your level of foolishness. “One pan, good cook,” she’d mutter, stirring something miraculous. “Two pans, lazy mind.” I once asked her what three pans meant. She didn’t answer—just gave me a look that could curdle milk.I think of her every Monday night, when the weekend optimism has drained out of me and the sink looks like a cautionary tale. That’s when I channel her spirit: the one-pot...
Hi Reader, Every time there’s a real winter storm—the kind with names, warnings, and that creeping sense of we might be here a while—The One makes the same thing. Blizzard Beef. No debate. No browsing. He reaches for a chuck roast like it’s a life preserver. It started years ago during a blizzard that shut everything down so thoroughly even the cats looked scared. He seasoned that roast aggressively, seared it hard, slid it into a pot with water, a reckless amount of Worcestershire sauce. I,...
Hi Reader, There are few things in life as reliable as pasta—and believe me, I’ve tested the theory.When I was younger (and delusional), I thought “weeknight dinner” meant something quick and light, like a salad or a responsible grain bowl. Then I met Wednesday. You know her—tired, cranky, wearing yesterday’s socks and whispering, “Feed me carbs or I’ll end you.”Back in the day, my mother could turn a pound of pasta and a can of tomatoes into an act of grace. The whole apartment would fill...