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quarter MOA visionary |
I am trying to wean my wife away from buying every condiment known to man, including sauces, dressings, etc and start making our own. Tired of throwing out stuff. I prefer the fresh made salad dressings, pizza sauces etc. I started making my own pizza sauce and love it, we already have our own herb garden with basil, oregano and some other stuff. I am especially getting tired of store bought expensive salad dressings. I always make Ceasar Salad dressing from scratch. The only exception is while I have made my own BBQ sauce there are a plethora of really, really good ones out there. Also in a pinch some bottled marinara will do. So anyone else make there own? Have some good recipes?  | ||
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thin skin can't win |
If I bought BBQ sauce my family would have me committed. You only have integrity once. - imprezaguy02 | |||
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| quarter MOA visionary |
I DO need to learn to make something good but that's all on me.  | |||
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אַרְיֵה |
My own generally taste better. There are only 24 hours in a day, I need to sleep for some of those hours, so the activities in the remaining hours need to be prioritized. I want to spend some time reloading, going to the club and shooting, rinse, repeat. At almost 82 I am still running a small business, and spending some time as a flight instructor. I just don't have enough time to do everything that I want to do, so I cook when I have time, other times I use store-bought stuff. הרחפת שלי מלאה בצלופחים | |||
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| I believe in the principle of Due Process  |
My recently deceased mother in law used to make a salad dressing that I like a lot, very light, very flavorful. Vinaigrette de Belle Mere She mixed it from experience without reference to quantities, but I use one of those cruets they sell in grocery stores to make Italian dressing. Grapeseed oil, white or red wine vinegar, ~ tablespoon or so Grey Poupon mustard, salt, and pepper to taste. Shaken and stirred. Chilled. Luckily, I have enough willpower to control the driving ambition that rages within me. When you had the votes, we did things your way. Now, we have the votes and you will be doing things our way. This lesson in political reality from Lyndon B. Johnson "Some things are apparent. Where government moves in, community retreats, civil society disintegrates and our ability to control our own destiny atrophies. The result is: families under siege; war in the streets; unapologetic expropriation of property; the precipitous decline of the rule of law; the rapid rise of corruption; the loss of civility and the triumph of deceit. The result is a debased, debauched culture which finds moral depravity entertaining and virtue contemptible." - Justice Janice Rogers Brown | |||
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Member |
Vinaigrette de Belle Mere:Mother-in-law's vinaigrette? | |||
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| I believe in the principle of Due Process |
Tres bon, mon ami! Luckily, I have enough willpower to control the driving ambition that rages within me. When you had the votes, we did things your way. Now, we have the votes and you will be doing things our way. This lesson in political reality from Lyndon B. Johnson "Some things are apparent. Where government moves in, community retreats, civil society disintegrates and our ability to control our own destiny atrophies. The result is: families under siege; war in the streets; unapologetic expropriation of property; the precipitous decline of the rule of law; the rapid rise of corruption; the loss of civility and the triumph of deceit. The result is a debased, debauched culture which finds moral depravity entertaining and virtue contemptible." - Justice Janice Rogers Brown | |||
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| Little ray of sunshine  |
I am a scratch cook, mostly. Homemade pasta sauce. Homemade dressing. Homemade gravy, etc. Store bought is no where near as good. The fish is mute, expressionless. The fish doesn't think because the fish knows everything. | |||
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| Member |
We make our own sauces and pretty much everything else except pasta and multigrain breads. The latter two are much cheaper/easier to buy especially the gluten free stuff now that our daughter is dating a glutard and brings him to our home to eat. | |||
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| Oh stewardess, I speak jive.  |
Mayo made from scratch is fantastic. | |||
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| quarter MOA visionary |
THAT sounds like a great idea, any particular recipe, I see a lot of different ones on the interweb. | |||
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| Member |
I buy marinades and dressings because I'm pressed for time. A lot of fresh ones require a lot of ingredients to make them (which also go bad). So sometimes it's a toss up depending on what it is. Home made is generally better though, that's for sure. | |||
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| Master of one hand pistol shooting  |
How do I duplicate exactly Sizler's Hibachi sauce? I used to like only Mothers home made 1000 Is. dressing. But Ken's brand 1000 is close enough. SIGnature NRA Benefactor CMP Pistol Distinguished | |||
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Fighting the good fight |
I make my own marinades and some of my own dry rubs. I make my own wing sauce too. I make my own red salsa, guacamole, and pasta sauces, when I have time. And if I don't have time, I usually just eat something else... I don't recall the last time I ate store-bought red salsa, guacamole, or pasta sauce. Basic condiments like mayo and mustard I buy from the store. I also buy salsa verde from the store, since I tried but can't improve upon Herdez's recipe. I eat salad fairly often, but I don't use salad dressing. I neither buy nor make BBQ sauce. Good BBQ doesn't need sauce.  (Although I occasionally will do a finishing glaze on something like ribs, which I make myself.) | |||
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Drill Here, Drill Now |
For grilling/smoking, I make my own marinades and dry rubs. I very rarely use BBQ sauce (my cooking doesn't need to be covered up), but in the past I've made a Carolina mustard sauce. For salsa and marinara, I grow and make about 50% of my own and buy the rest. Texas grocers have some damn good red salsa especially the refrigerated ones but the only green salsa I like is HEB's That Green Sauce Medium (it's a creamy salsa w/ sour cream in it). For marinara, I've been buying Silver Palate's Low Sodium Marinara Pasta Sauce I don't cook with gravy often, but I make my own when I do. I haven't made my own salad dressing in a few years. Ego is the anesthesia that deadens the pain of stupidity DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer. | |||
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| Member |
Maybe one day when I'm retired. For now there is a fantastic BBQ storenbetween my house and work that has walls of great stuff. I haven't even gotten through 1/3 of one wall and have already found some excellent stuff. | |||
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| Oh stewardess, I speak jive. |
I was taught by a French friend of mine while in college, so mine is of the basic French Mayo variety. (When I'm not in the mood I just buy Duke's because it's good too, but definitely a different thing). The core ingredients are: * Egg Yolks * Salt * White Wine Vinegar * real Dijon Mustard (Maille brand is about the closest you'll easily find here). * Oil (Vegetable or Sunflower, not Olive) * And some people add a bit of Black or White Pepper. The gist is: whisk together all but the oil in one step, then slowly add oil and keep whisking to create an emulsification in the second step, then serve... I wing it nowadays, but this recipe is a good example: http://sautecafe.com/french/authentic-mayonnaise/ | |||
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| Member |
Not really a sauce but this one came to mind. My mother would put Hellman's mayo into a bowl and add fresh squeezed lemon juice to taste and add paprika to taste as well. This was then drizzled over steamed or roasted asparagus. Not really to your point but your thread jogged my memory. "The more People I meet, the more I like Dogs." | |||
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| Member |
-Balsamic vinegar Glaze of Modena, Italy mixed with olive oil and fresh lemon juice goes with many slads and lasts a long time. -sauce base can be made with chicken or beef stock,thickened with corn starch and add a tablespoon of heavy whipping cream. Add spices or fresh veggies to your liking. Bring to boil and enjoy after letting it simmer for a minute. | |||
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| Member |
The only sauces I'll buy are Asian sauces/mixes: oyster sauce, fish sauce, hoisin sauce, gochujang, sambal. HOWEVER, all of those are mixed with other ingredients because no home cook can make them. Salad dressing I stick with olive oil, with a bit of S&P. | |||
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