CONDIMENTS

1. McDonald’s Honey Mustard Sauce
2. McDonald’s Hot Mustard Sauce
3. Mustard Sauce
4. Creole Mustard Sauce
5. McDonald’s Sweet and Sour Sauce
6. Horseradish Sauce
7. Steak Sauce
8. Taco Bell Green Sauce
9. Taco Bell Hot Sauce
10. Papa John’s Garlic Sauce
11. Chi Chi’s Salsa
12. Little Caesar’s Crazy Sauce
13. Old Bay Seasoning

1. McDONALD’S HONEY MUSTARD SAUCE Makes 1/3 cup
Mix 1/4 cup honey, 2 tbsp prepared mustard.
Refrigerate covered. Use within 1 month.

2. McDONALD’S HOT MUSTARD SAUCE
Mix 1 tbsp Dijon mustard, 2 tbsp French’s prepared mustard, 2 tbsp Heinz 57 sauce, 1/4 cup mayonnaise, 1/4 cup sour cream
Refrigerate to use within 30 days.

3. MUSTARD SAUCE
Blend 3 tbsp powdered mustard, 2 tbsp hot water into a paste in a smaoo bowl. Pour paste into blender container; add 1/2 c soy sauce or tamari sauce, 2 tsp.sesame seeds, toasted, 1 garlic clove. Process about 1 minute or until smooth.
Makes 6 servings, about 2 Tb. each.

4. CREOLE MUSTARD SAUCE
1/4 c. sliced green onions
2 T. horseradish
2 T. chopped garlic
1 T. red wine vinegar
2 T. chopped onion
1 T. water
2 T. chopped celery
2 tsp. cider vinegar
2 T. chopped green pepper
1 tsp. Worcestershire sauce
1 c. mayonnaise
1 tsp. Tabasco sauce
1/4 c. hot mustard
Salt and cayenne pepper to taste
2 T. yellow mustard
Combine all ingredients and mix well.

5. McDONALD’S SWEET & SOUR SAUCE
1/4 cup peach preserves
1/4 cup apricot preserves
2 tablespoons light corn syrup
5 teaspoons white vinegar
1 1/2 teaspoons corn starch
1/2 teaspoon soy sauce
1/2 teaspoon yellow mustard
1/4 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons water
Combine all ingredients except the water in a food processor or a blender and puree until the mixture is smooth.
Pour mixture into a small saucepan over medium heat. Add water, stir, and bring mixture to a boil for five minutes, stirring often. When the sauce has thickened, remove it from the heat and let it cool. Store sauce in a covered container in the refrigerator.
Makes about 3/4 cup.

6. HORSERADISH SAUCE
1 cup mayonnaise
3 tbsp. bottled horseradish cream
1 tbsp. sugar
Mix all ingredients and chill

7. STEAK SAUCE
Combine 1/3 cup Heinz 57 Sauce, 1/3 cup Worcestershire sauce, 1/3 cup A-1 Steak Sauce and 2 tbsp. light corn syrup and funnel into a bottle with tight fitting cap.
Keep refrigerated to use in a few months. Shake well before using.

8. TACO BELL GREEN SAUCE
1 lb. fresh tomatillos
3 large jalapeno peppers, seeded
1 medium onion, chopped
2 cloves garlic
6 sprigs of cilantro, stems removed
2 cups chicken broth
1 T. vegetable oil
Husk tomatillos and cut in half. Stem and half peppers. Boil tomatillos and peppers in chicken broth for 10 minutes. Strain, reserving broth. Combine tomatillos, peppers and remaining ingredients, except for the oil, in a blender and mix until almost smooth.
Heat oil in frying pan until very hot. Add the tomatillo mixture and cook for 4-5 minutes, stirring constantly until dark and thick. Add reserved broth to mixture and bring to a boil. Reduce heat and cook until thickened, about 10 minutes, stirring occasionally.

9. TACO BELL HOT SAUCE
6 oz can tomato paste
3 cup Water
2 tsp. cayenne pepper
1 1/2 Tbls. chili powder
2 1/2 tsp. salt
2 tsp. cornstarch
2 tsp. distilled white vinegar
1 Tbls. minced dried onion
2 Tbls. canned jalapeno slices
Combine the tomato paste with the water in a saucepan over medium heat.
Stir until smooth. Add the cayenne pepper, chili powder, salt, cornstarch, vinegar and dried onion and stir.
Chop the jalapeno slices very fine. You can use a food processor,but don’t puree. Heat the mixture to boiling. Continue to stir about 3 minutes and remove from the heat.
Let the sauce stand until cool, and then put in a tightly sealed container and refrigerate.
This will last for 1 to 2 months. Makes 3 1/2 Cups.

10. PAPA JOHN’S GARLIC SAUCE
1/4 – 1/2 stick margarine
1/2 T Garlic powder
1/4 t salt
Melt butter in the microwave (about 30 seconds). Put in salt and garlic powder (to taste). Microwave for 5 seconds longer.

11. CHI CHI’S SALSA
2 green onions diced
2 ripe tomatoes diced
1/2 tsp. salt
1/2 tsp. black pepper
dash of tabasco sauce
14oz. can stewed tomatoes
Dice the stewed tomatoes and combine in sauce pan with onions, fresh tomatoes, salt and pepper. Bring to just a boil. Boil hard 1 minute and remove from heat. Put half of the mixture through a blender just to mince fine but not puree. Return to remaining half of mixture. Add tabasco to taste.
Cool and refrigerate in tightly covered container. Use within a few weeks and it freezes up to 6 months.

12. LITTLE DAESAR’S CRAZY SAUCE
15 ounces canned tomato paste
1/2 tsp. pepper
1/4 tsp. ground thyme
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. dried basil
1/4 tsp. dried marjoram
1/4 tsp. dried oregano
Combine all the ingredients in an uncovered saucepan over medium heat. When the sauce begins to bubble, reduce the heat and simmer for 30 minutes, stirring often. Remove the sauce from the heat and let it cool.
Store in a tightly sealed container in the refrigerator; it will keep for 3 to 4 weeks. Makes 1 1/2 cups.

13. OLD BAY SEASONING
1 tbsp.. celery seed
1 tbsp. whole black peppercorns
6 bay leaves
1/2 tsp. whole cardamom
1/2 tsp. mustard seed
4 whole cloves
1 tsp. sweet Hungarian paprika
1/4 tsp. mace
dash of salt
In a spice grinder or small food processor, combine all of the ingredients. Grind well and store in a small glass jar.

About admin

I would like to think of myself as a full time traveler. I have been retired since 2006 and in that time have traveled every winter for four to seven months. The months that I am “home”, are often also spent on the road, hiking or kayaking.
I hope to present a website that describes my travel along with my hiking and sea kayaking experiences.

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