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Recipe CONDIMENTS from scratch with shopping list

Discussion in 'Recipes' started by Ganado, Jul 10, 2016.

  1. Ganado

    Ganado Monkey+++

    Making any condiment from Stores in your preps is simple and easy if you have the ingredients on hand. Below is a copy of the attachment. There are the recipes and the shopping list of 56 ingredients.

    Simply Scratch » Homemade Ingredients & Condiments

    Ketchup (or catsup/tomato sauce) is the world’s most popular condiment, and goes along with almost anything.[​IMG]

    • 340g (12oz) crushed tomatoes
    • ½ cup brown sugar
    • ½ tsp. powdered mustard seeds
    • ½ tsp. salt
    • ½ tsp. cinnamon
    • dash of powdered clove
    • 2/3 cup of water
    • 4 tbsp. white wine vinegar
    • dash of chili powder (optional)
    Combine all the ingredients in a large bowl.
    Stir until the sugar fully melts.
    Place in a sealed container and leave in the fridge overnight.
    Your Ketchup should last for about 3 weeks in the fridge.

    Mayonnaise with egg

    Mayo is the perfect addition for sandwiches and salads.[​IMG]

    • 1 egg
    • ¾ cup olive oil
    • 2 tbsp. vinegar
    • ½ tbsp. salt
    Blend the egg, vinegar and salt for about 10 seconds.
    Reduce the blending speed and slowly add the olive oil.
    Blend on slow for 30 seconds until the mixture becomes thick.
    Your mayo should last for about 2-4 weeks in the fridge.

    Mayo without eggs
    • 3 tbsp lemon juice
    • 1/2 cup soy milk
    • 1/4 tsp salt
    • 1/4 tsp paprika
    • 1/4 tsp mustard
    • 6 tbsp vegetable oil
    Blend on the lowest speed everything but the oil. Gradually - one drop at a time - add the oil until the mixture starts to thicken. You can also use a food processor if needed. Chill for thicker mayo and store in fridge

    Mustard goes along splendidly with ketchup and mayo, especially in meaty sandwiches.


    • 1/3 cup mustard seeds
    • 1/3 cup white wine vinegar
    • 1 tbsp. maple syrup
    • 1 tsp. turmeric
    • ½ tsp. salt
    • dash chili powder
    • 1-3 tsp. horseradish (optional)

    Combine all the ingredients but the horseradish, in a bowl, and let sit for 3 days in the fridge.
    Blend the mixture until the texture is smooth and even.
    If the mixture is too thick, add 2-4 tbsp. of lukewarm water.
    Add the horseradish and blend again.
    Your mustard should last for about 6 months in the fridge. (but it’s best in the first month)

    “Thousand Island” Dressing
    This famous dressing turns every salad into a party.

    • ½ cup mayo
    • 2 tbsp. ketchup
    • 2 tbsp. horseradish
    • 2 tsp. finely chopped onion
    • ¼ tsp finely chopped garlic
    • dash of salt
    • 2-3 drops of Tabasco (optional)
    Combine all the ingredients in a bowl.
    Let the mixture sit in the fridge for an hour.
    Your dressing should stay fresh for about 3-4 days in the fridge.

    Barbecue Sauce

    BBQ sauce is a staple addition to any meat dish, as marinade or as a condiment.


    • 2 shallots, chopped
    • ½ bell pepper, chopped
    • 1 small jalapeno pepper, chopped
    • 3 small tomatoes, seeded, chopped
    • ½ tbsp. canola oil
    • ½ tbsp. white pepper powder
    • 1 tbsp. crushed tomatoes
    • ¾ cup instant coffee (strong, no milk)
    • 2/3 cup stock
    • ½ tsp. powdered onion
    • ½ tsp. garlic powder
    • 2 tbsp. red wine vinegar
    • 1 tsp. soy sauce
    • 2 tsp. cumin
    • hickory essense
    • salt & pepper (to taste)
    In a small pot, fry the onions and peppers on medium heat. Add salt & pepper.
    Once the onion is translucent, add the tomatoes and cook for 5 minutes, or until the tomato juice had evaporated.
    Add the crushed tomatoes and cook for another minute.
    Slowly add the instant coffee, then all the other ingredients.
    Turn the heat off and blend until the mixture is smooth.
    Cook over a medium heat for another 15 minutes.
    Your BBQ sauce should last for about 2-3 months in the fridge.

    Sweet Chili Sauce

    This Thai sauce can make any noodle dish taste better, or be used as a fun dip.


    • ½ cup rice vinegar (or malt vinegar)
    • ½ cup white sugar
    • ¼ cup water
    • 2 tbsp. cooking sherry
    • 3 garlic cloves, crushed
    • 1-2 tsp. chili powder
    • 1½ tbsp. cornstarch, dissolved in 4 tbsp. of water.
    In a pot, mix all the ingredients (except for the cornstarch) and bring to a boil.
    Lower the heat to medium and let the pot simmer for about 10 minutes, or until the volume is halved.
    Lower the heat and add the cornstarch. Stir for 2 minutes.
    Remove from the stove and add sugar or chili if you’d like.

    Your sweet chili sauce should last for about 2-3 months in the fridge.

    Vinaigrette Dressing

    The perfect dressing for green, leafy salads.

    • ½ cup red wine vinegar
    • ½ cup vegetable oil
    • 1 garlic clove, crushed
    • 2 tsp. White sugar
    • 2 tsp. salt
    Combine all the ingredients in a sealable jar.
    Shake the jar well until everything combines.
    Use immediately, but can last for up to a week in the fridge.

    Dill & Garlic Dip
    The dill & garlic dip is also a great salad dressing and a condiment for sandwiches.[​IMG]

    • 1 cup mayonnaise
    • 1 tbsp. garlic, crushed
    • 2 tbsp. fresh dill, chopped
    • 1 tsp. onion powder
    • 2-3 tbsp. milk
    • salt & pepper to taste
    Blend all the ingredients until the texture is consistent.
    Adjust seasoning to your liking.
    This dip will stay fresh for about 1-2 weeks in the fridge.

    Worcestershire Sauce

    Not “real” Worcester sauce, but rather a quick and easy version. It goes great with meat dishes, salads, and of course – a good Bloody Mary.


    • ½ cup apple cider vinegar
    • 2 tbsp. Thai fish sauce
    • 2 tbsp. honey
    • 1 tbsp. molasses
    • juice from one lime
    • ½ tsp. ground clove
    • ½ tsp. onion powder
    • ¼ tsp. garlic, chopped
    • ¼ tsp. chili powder
    In a sealable jar, mix all the ingredients. Shake until everything is combined.
    This sauce will stay fresh for about 1-2 weeks in the fridge.

    Teriyaki Sauce

    Teriyaki sauce is a must-have in any Asian meal.


    • ½ cup soy sauce
    • ¼ cup water
    • 2 tbsp. sweet rice wine
    • 1½ tbsp. brown sugar
    • ¼ cup white sugar
    • 1½ tsp. garlic, crushed
    • 1½ tsp. ginger, crushed
    In a small bowl, combine all of the ingredients. Pour into a skillet and cook on medium heat until the sugar has melted. This Teriyaki sauce will stay fresh for about 1-2 weeks in the fridge.Allow to cool.

    A delicious Italian sauce that can be used for anything from pasta dishes to meaty sandwiches.[​IMG]

    • 2 cups fresh basil leaves, packed
    • 2 garlic cloves
    • ¼ cup pine nuts
    • 2/3 cup olive oil
    • ½ cup parmesan cheese, grated
    • salt & pepper to taste
    Put the basil, garlic and pine nuts in a food processor and blend until the mix is coarsely chopped.

    Add ½ cup of olive oil and blend until the texture is smooth. Add the rest of the oil and the grated parmesan and blend until the sauce is consistent.If you have any leftover sauce, you can freeze it for up to 3 months.

    Kalamata Olives Tapenade
    A tapenade is an olive paste that adds a special and delicious flavor to any sandwich.[​IMG]

    • 2 cups Kalamata olives, pitted
    • 2 tbsp. capers
    • 3 anchovies
    • 1 lemon, juiced
    • 2 garlic cloves
    • 1 tbsp. thyme
    • 1 tbsp. oregano
    • ½ cup olive oil
    • fresh ground black pepper
    Blend all of the ingredients in a food processor. Adjust seasoning to your liking.Your tapenade will stay fresh for up to 1-2 months.

    Attached Files:

  2. Meat

    Meat Monkey+

    ^Cool. [afro]
    Ganado likes this.
  3. duane

    duane Monkey++

    Thank you, brings things from several different places into one concise place. Good condiments, and a little hot sauce will go a long way towards making your long term storage food eatable. I like the idea that they aren't loaded with dyes and preservatives as well.
  4. Yard Dart

    Yard Dart Vigilant Monkey..... Moderator Site Supporter++

    Great post @Ganado , thank you for the recipes!!!
    Ganado and Sgt Nambu like this.
  5. Sgt Nambu

    Sgt Nambu Monkey

    Great post! Thank you!;)
    Ganado and chelloveck like this.
  6. Ganado

    Ganado Monkey+++

    This lady has really great stuff!!!

    Mrs. Dash, Seasoning Salt, and Old Bay[​IMG]

    I first got into making my own mixes when I learned how to make homemade taco seasoning. Things kind of snowballed after that, and I’ve been making most of our spice mixes ever since. Once you’ve given it a try, you’ll discover how much fresher they taste… and how much kinder they are to your wallet, too!

    Homemade Mrs. Dash Seasoning Mix

    • 1 tablespoon garlic powder
      1 teaspoon basil
      1 teaspoon marjoram
      1 teaspoon thyme
      1 teaspoon parsley
      1 teaspoon savory
      1 teaspoon onion powder
      1 teaspoon sage
      1 teaspoon black pepper
      1 teaspoon dried lemon zest (optional)
      ½ teaspoon cayenne pepper
    Combine all ingredients.
    Store in an air-tight container.
    Now, although we’re trying to cut the amount of sodium we consume, we’re not about to stop sprinkling it on meat before grilling. Steaks, burgers, ribs, chops — this, and some mesquite wood chips — add such an amazing flavor! What I haven’t told my husband, though, is that my version uses less than half as much salt as the commercial product. Sometimes what he doesn’t know is something he doesn’t need to know!

    • ¼ cup sea salt
    • 1 tablespoon celery salt
    • 1 tablespoon garlic salt
    • 1 tablespoon paprika
    • 1 teaspoon dry mustard
    • 1 teaspoon onion powder
    • ½ teaspoon ground oregano
    • dash white pepper
    • ½ teaspoon cornstarch (optional...helps make the mix easy to sprinkle)
    1. Combine ingredients in a blender or coffee grinder and whir for 5 seconds.
    2. Store in an air-tight container or salt shaker.

    Have you ever wondered why your home-boiled shrimp or crab cakes don’t have the same oomph as when you eat at a restaurant? Here’s the reason: Old Bay Seasoning. Now, the store-bought stuff really isn’t all that expensive but somehow I always forget to buy it. Once I had to whip up a homemade mix at the last minute I realized it tasted much fresher than what I was used to, and it was so easy to make that I now don’t even think about buying it anymore.

    Old Bay Seasoning
    That great Old Bay flavor using spices you already own. Sprinkle on seafood, chicken, scrambled eggs, popcorn, pizza... it's so versatile!

    • 5 dried bay leaves
    • 1½ tablespoon celery salt
    • 1½ teaspoons dry mustard
    • 1½ teaspoons black pepper
    • ¾ teaspoon ground nutmeg
    • ½ teaspoon ground cloves
    • ½ teaspoon ground ginger
    • ½ teaspoon paprika
    • ½ teaspoon ground red pepper flakes
    • ¼ teaspoon mace
    1. Crumble bay leaves and whir them in a blender, coffee grinder or food processor until they're powdery. (A coffee grinder works, too.)
    2. Measure 1 tablespoon of the bay leaf powder and add it to the other ingredients in an air-tight container.
    3. Shake well.
    Motomom34 likes this.
  7. Motomom34

    Motomom34 Moderator Moderator Site Supporter++

    Nice find. I like this because many of the spice mixtures you buy in the supermarket have stuff in them that you cannot pronounce. Her recipes are just plain spices.
    Ganado likes this.
  8. Ganado

    Ganado Monkey+++

    Last edited: Jul 13, 2016
  9. Motomom34

    Motomom34 Moderator Moderator Site Supporter++

    Ganado likes this.
  10. Ganado

    Ganado Monkey+++

  11. Ganado

    Ganado Monkey+++

  12. Motomom34

    Motomom34 Moderator Moderator Site Supporter++

    I found a different recipe to make homemade ketchup. This one has molasses in it which is something we love adding to recipes in our house.

    Homemade Ketchup
    Prep Time: 15 Minutes
    Difficulty: Easy
    Cook Time:1 Hours
    Servings: 32 Servings


    • 2 Tablespoons Olive Oil
    • 4 cloves Garlic, Minced
    • 1 Medium Onion, Diced
    • 1 can (28 Oz. Size) Peeled Whole Tomatoes
    • 3 Tablespoons Tomato Paste
    • 1/3 cup Brown Sugar
    • 1 Tablespoon Molasses
    • 1/3 cup Apple Cider Vinegar
    • 1 Tablespoon Worcestershire Sauce
    • 1/2 teaspoon Chili Powder
    • 1/4 teaspoon Powdered Ginger
    • 1/4 teaspoon Ground Allspice
    • 1/4 teaspoon Cinnamon
    Heat a 4-quart sauce pot over medium high heat. Add olive oil and onions, sauté until translucent, about 8 minutes. Add garlic and sauté until fragrant, about 2 minutes.

    Add tomatoes, tomato paste, sugar, molasses and cider vinegar. Bring to a slow boil, lower to a simmer and using a spoon crush the whole tomatoes. Add remaining ingredients and continue to simmer, uncovered for 45–55 minutes, stirring occasionally, until very thick. Make sure to keep an eye on it and stir it to keep it from scorching.

    Use an immersion blender to puree the ketchup. If you don't have an immersion blender, transfer it carefully to a blender or food processor and process until smooth. (Optional: Strain through a fine mesh strainer.) Chill in refrigerator for at least 2 hours. The ketchup will continue to develop flavor and thicken.

    Enjoy on everything!

    1. Keep refrigerated in an airtight container up to a month.
    2. Sweeteners and spices and be adjusted to taste.
    3. Possible flavor additions: balsamic vinegar reduction, Sriracha, roasted garlic or roasted red pepper.

    How to Make Ketchup
    Ganado likes this.
  13. Ganado

    Ganado Monkey+++

    i wonder if I should have put those pdf downloads under resources?
    Yard Dart and Motomom34 like this.
  14. Motomom34

    Motomom34 Moderator Moderator Site Supporter++

    Good idea. It is nice information to have.
    Ganado likes this.
  1. Ganado
  2. natshare
  3. Ganado
  4. Yard Dart
  5. Ganado
  6. DarkLight
  7. Ganado
  8. Ganado
  9. Ganado
  10. Motomom34
  11. chelloveck
  12. Withak
  13. Sgt Nambu
  14. Motomom34
  15. stg58
  16. marlas1too
  17. Motomom34
  18. Motomom34
  19. Ganado
  20. ColtCarbine
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