Sauces & Seasonings Archives - Page 4 of 19

Catalina Salad Dressing

I’d say that about half the time, we make our own salad dressings and the other half of the times we buy them. There’s nothing wrong with bottled dressings, but sometimes we prefer something fresh and something we can ‘tweak’ a bit if we want. This Catalina salad dressing is one of our all-time favorites. It’s quite easy to make and always delicious. It also uses ingredients that we almost always have on hand, and that’s a definite plus too!

The Onion Is Key

The grated white onion is one of the key ingredients in this Catalina salad dressing. Don’t skip it and don’t skimp on it. I used about a tablespoon, but you might want more. Or less. I used a Microplane grater to get the onion just perfect. It’s easy to hold and does a fantastic job.

This dressing gets even better after sitting in the fridge for a few hours. Just make sure to give it a good shake before serving.

I always double this recipe when making it.

Check out my new site, Dress My Salad, for more great salad dressing ideas!

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I also find myself using these sauce dipping cups more and more when serving salad dressings. They help me control my servings a bit better.

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Also try my Honky Tonk Sweet and Spicy salad dressing.

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5 from 1 vote

Catalina Salad Dressing

We loved this simple and delicious homemade Catalina salad dressing. Why would you buy dressing at the store when you can make an even better version at home?

Course Salad Dressing

Cuisine American

Keyword salad dressing

Prep Time 5

Cook Time 5

Total Time 10

Servings cups

Calories 1434kcal

Author Mike

Equipment

Ingredients

1 cup sugar
2 teaspoons kosher salt
¼ teaspoon paprika
½ teaspoon chili powder
½ teaspoon celery seed
½ teaspoon dry mustard
½ cup white vinegar
⅔ cup ketchup
1 cup vegetable oil
white onion grated, to taste. I'd start with about 1/2 a tablespoon and add more if desired.

Instructions

Place all but the onion in a blender.
Pulse a few times.
Add white onion to taste and blend until smooth.
Store in the fridge until ready to use.

Notes

Stir before serving.

Nutrition

Nutritional values are approximate.

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Homemade Thousand Island Dressing

There are certainly a lot of homemade Thousand Island dressing recipes out on the internet. But I found this one to be slightly different. The flavor is richer. It’s deeper. And it has just a little kick to it. It’s just better than the rest. And it uses ingredients that I have on-hand. That’s a plus. Perfect on a salad, and even better on a Reuben sandwich.

Spice It Up. I Did.

I wasn’t shy with the hot sauce when I made this homemade Thousand Island dressing. Now, I wasn’t making spicy wing sauce, no, but I wanted to get that spiciness. So many dressings are just creamy. Or just vinegary. A little heat changes things up.

So why is it called Thousand Island dressing? Because it came from the Thousand Island region between the US and Canada. I didn’t know that either.

Check out my new site, Dress My Salad, for more great salad dressing ideas!

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Also try my 18000 Island dressing.

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5 from 1 vote

Homemade Thousand Island Dressing

Course Salad Dressing

Cuisine American

Keyword homemade salad dressing, Thousand Island

Prep Time 5

Cook Time 1

Servings cups

Calories 703kcal

Author Michael Procopio

Equipment

Mixing Bowl

Ingredients

1 ¼ cups mayonnaise
⅓ cup chili sauce
¼ cup pimentos drained, diced
1 large egg hard-boiled, chopped
2 tablespoons Dijon mustard
3 tablespoons dill pickles finely chopped
2 tablespoons capers drained
kosher salt to taste
freshly ground black pepper to taste
hot sauce to taste

Instructions

Combine everything in a bowl.
Refrigerate for 1 hour then check for seasoning.

Notes

Stir before serving.

Nutrition

Nutritional values are approximate.

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Wood Shop BBQ Sauce

This sauce originates from a BBQ joint in Seattle, Washington, called Wood Shop BBQ. It’s pretty much a traditional (great) BBQ sauce but with a pretty healthy dose of Worcestershire sauce to boot. I used it on my awesome pulled pork BBQ, but I think this sauce would be even better on smoked brisket or beef ribs.

The Big BBQ Sauce Feud

It has been a while since my wife and I sort of disagreed on a recipe. While this Wood Shop BBQ sauce is pretty Worcestershire-sauce-y, I thought it was pretty darned good. But my wife couldn’t get passed the amount of Worcestershire sauce. I also thought that the sauce got way better after sitting in the fridge for a few days. So, I recommend you start with half of what the recipe states and go from there. I am a huge Worcestershire sauce fan, so I used almost the full amount.

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Also try my copycat of Dreamland’s BBQ sauce.

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4 from 1 vote

Wood Shop BBQ Sauce

I would recommend that you use half of the Worcestershire sauce stated, taste, and add more if desired.

Course BBQ Sauce

Cuisine American

Keyword barbecue, BBQ, sauce

Prep Time 5

Cook Time 15

Servings quart

Calories 3518kcal

Author Inspired by a recipe from Wood Shop BBQ

Equipment

Saucepan

Ingredients

6 cups ketchup
1 cup apple cider vinegar
1 cup Worcestershire sauce start with about 1/2 cup first
¾ cup molasses
½ cup brown sugar
2 tablespoons hot sauce
2 tablespoons lemon juice
½ cup chili powder
2 tablespoons granulated garlic
2 tablespoons onion powder
2 tablespoons kosher salt
2 tablespoons ground black pepper
1 tablespoon cayenne pepper

Instructions

Combine the ketchup, vinegar, Worcestershire, molasses, brown sugar, hot sauce and lemon juice together in a large saucepan and whisk until blended.
Place over medium heat and bring to a simmer, then add the chili powder, granulated garlic, onion powder, salt, pepper and cayenne.
Continue to simmer 30 to 45 minutes, stirring occasionally to keep from burning.

Notes

Store leftover sauce in the fridge.

Nutrition

Nutritional values are approximate.

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Chris Lilly’s Championship Pork Injection

Well, it figures. Just days after posting my time-tested preferred method for smoking pork butt, including my simple injection mix, I came across Chris Lilly’s championship pork injection. I had to try it, that’s what I do. And boy, was I happy. This mix adds a ton of flavor and moisture to pork butt. I was really, really happy with the results. I’ve made this many, many times and it has always been a total crowd-pleaser.

Fantastic BBQ Pork

Chris Lilly’s championship pork injection is NOW my go-to injection for pork butt. It’s simple but adds so much to every bite of pork. It helps tenderize. It adds moisture. And it adds a lot of flavor but not so much that it overwhelms either the pork or whatever BBQ sauce you end up adding. That’s what you want from an injection.

Make sure you get a good, quality injector. This is not the time to be cheap. You don’t want bent needles, broken plungers or leaking seals. As the saying goes, “buy the best and cry only once”.

When injecting I found it less messy to angle the needle just slightly when inserting it into the meat. Inject slowly as you gently remove the needle.

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Also check out my recipe for the best smoked pulled pork.

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5 from 1 vote

Chris Lilly’s Championship Pork Injection

This recipe makes enough injection for 2 8 lb pork butts or shoulders.

Course Sauce

Cuisine American

Keyword pork, smoked

Prep Time 5

Total Time 5

Servings

Calories 250kcal

Equipment

Ingredients

¾ cup apple juice
½ cup water
½ cup sugar
¼ cup table salt or fine kosher salt
2 tablespoons Worcestershire sauce

Instructions

Place all ingredients in a bowl and whisk until the salt is dissolved.
Inject into pork butts every 1" before rubbing well with seasoning and smoking.

Notes

A quality injector is worth the extra money!

Nutrition

Nutritional values are approximate.

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Copycat Houston Buttermilk Garlic Salad Dressing

I’ve never been to a Houston’s restaurant. Their food sure looks awesome. So though I can’t say this copycat of their buttermilk garlic salad dressing is a true copycat, I can say it is fantastic. Like slurp-slurp-I-love-salad-more-than-ever-now fantastic. This is copycat Houston buttermilk garlic salad dressing is Ranch to the max. Amp’d up. Taken to another level! Thanks mostly to the garlic, but also a few other things too!

Give It A Rest. And A Shake.

Make sure you let the dressing ‘get happy’ in the fridge overnight before serving. It makes a huge difference. And make a double batch because this copycat Houston’s buttermilk garlic salad dressing isn’t just for salad. It’s great for dipping wings. And veggies. Give the bottle a good shake (or the container a good stir) before serving.

Check out my new site, Dress My Salad, for more great salad dressing ideas!

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If I do use this dressing for dipping, I like to serve it in these little dipping cups. And I even use the cups for server salad dressing, too. They are the perfect size for a single salad serving, or dipping wings, nuggets, tenders…. you name it. They also help me not over-dress my salad, which is something I tend to do with dressings like this Ranch. And they clean up easily too! They’re great!

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Also try my copycat TGI Friday’s Mandarin Orange Sesame dressing and my copycat Carrabba’s Creamy Parmesan dressing.

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4 from 1 vote

Copycat Houston Buttermilk Garlic Salad Dressing

I can't say this copycat of Houston's buttermilk garlic salad dressing is a true copycat, I can say it is fantastic. Like slurp-slurp-I-love-salad-more-than-ever-now fantastic.

Course Salad Dressing

Cuisine American

Keyword buttermilk, copycat, garlic, homemade salad dressing

Prep Time 5

Cook Time 5

Servings cups

Calories 1001kcal

Equipment

Blender

Ingredients

⅔ cup sour cream
1 cup mayonnaise
¼ teaspoon garlic minced, smashed
½ teaspoon kosher salt
1 teaspoon paprika
½ teaspoon ground black pepper
1 teaspoon dry mustard
2 tablespoons sugar
½ cup buttermilk

Instructions

Place all ingredients in a blender and process until smooth. Alternatively, place all ingredients into a large bowl and whisk well.
Cover and refrigerate overnight before using.

Notes

Stir well before serving.

Nutrition

Nutritional values are approximate.

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Spicy Old Bay Tartar Sauce

When I first saw this recipe for a spicy Old Bay tartar sauce it took me all of about 2 seconds to figure out exactly what I was going to use it on. A fried shrimp po boy. The sauce is perfect on a po boy. It has a mild Dijon flavor. It has a good bit of kick. And it tastes of Old Bay. If that doesn’t scream shrimp po boy I don’t know what does.

A Great Sandwich Spread

This recipe for Old Bay tartar sauce was inspired by a recipe from Steven Raichlen’s massive book, BBQ USA. It is packed with over 400 dishes, almost all with a spicy side to them. BBQ USA sits on my bookshelf along Raichlen’s other great cookbooks.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Also try my chipotle tartar sauce.

Print Pin

5 from 1 vote

Spicy Old Bay Tartar Sauce

When I first saw this recipe for a spicy Old Bay tartar sauce it took me all of about 2 seconds to figure out exactly what I was going to use it on. A fried shrimp po boy.

Course Sauce

Cuisine American

Keyword Old Bay, spicy, tartar sauce

Prep Time 5

Cook Time 1

Total Time 1 5

Servings cup

Calories 1555kcal

Author Inspired by Steven Raichlen

Equipment

Mixing Bowl

Ingredients

1 cup mayonnaise
1 small jalapeno seeded, minced
1 tablespoon capers drained (see note)
1 tablespoon cornichons chopped (or dill pickles)
1 tablespoon lemon juice
1 tablespoon chives chopped (or use 1 teaspoon dried)
1 tablespoon basil chopped (or use 1 teaspoon dried)
1 tablespoon Dijon mustard
1 ½ teaspoons Old Bay seasoning
Freshly ground black pepper to taste

Instructions

Combine all ingredients.
Store in the fridge in a covered container for up to 1 week.

Notes

If I’m using this sauce as a tartar sauce I drain the capers. But I do not drain them if I’m using this as a dip for fried shrimp.

Nutrition

Nutritional values are approximate.

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Copycat Carrabba’s Creamy Parmesan Salad Dressing

I didn’t really know what to expect when I made this copycat of Carrabba’s creamy Parmesan salad dressing. The recipe ingredients looked like they were right up my alley. But, sadly, I’d never been to the restaurant to try the real thing. Well, I made the dressing, and I have to say that if this is anywhere near what you get at Carrabba’s, I’ve been missing out. Perfectly creamy, with plenty of nutty salty Parmesan, this dressing was perfect on a big dinner salad. It was difficult for me to exercise self-control! I am a bit of a salad dressing-aholic. I have to keep an eye on myself!

Give It A Rest

Make sure you let the dressing ‘get happy’ in the fridge for at least an hour before serving. Give it one good last whisk or shake before serving. I wouldn’t change a thing about this copycat Carrabba’s creamy Parmesan salad dressing except to double it.

Check out my new site, Dress My Salad, for more great salad dressing ideas!

I find myself using these little sauce dipping cups more and more for salad dressings. They help me with portion control. Well, usually they do. They’re also the perfect size for dipping wings, nuggets, tenders and even vegetables. And they’re easy to clean, too!

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Also try my herby Ranch dressing and my copycat Houston Buttermilk Garlic dressing.

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4.20 from 5 votes

Copycat Carrabba’s Creamy Parmesan Salad Dressing

Perfectly creamy, with plenty of nutty salty Parmesan, this dressing was perfect on a big dinner salad.

Course Salad Dressing

Cuisine American

Keyword copycat, creamy, homemade salad dressing, Parmesan

Prep Time 5

Cook Time 5

Servings cup

Calories 910kcal

Author Inspired by a recipe from Spicy Southern Kitchen

Equipment

Ingredients

½ cup mayonnaise
¼ cup buttermilk
¼ cup Parmesan cheese grated
1 teaspoon garlic minced
1 teaspoon parsley chopped
1 teaspoon lemon juice
¼ teaspoon ground black pepper
1 teaspoon tarragon fresh, minced, or a few good pinches of dried
kosher salt to taste

Instructions

Place all ingredients into a bowl. Whisk well to combine.
Refrigerate at least one hour before serving.

Notes

Stir well before serving.

Nutrition

Nutritional values are approximate.

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Copycat Sweet Baby Ray’s BBQ Sauce

I am definitely not one of those that thinks everything needs to be made from scratch. But that being said, I do enjoy the challenge and reward of making something that is a good copycat of something I can buy in my grocery store. Like this copycat Sweet Baby Ray’s BBQ sauce. I was making a big ole batch of smoked pork when I realized I didn’t have a sauce on hand. Well, in no time at all I whipped this great sauce together. It has the right consistency, just like the ‘real’ stuff. And it has that (nearly) same great flavor.

Make It Your Way

The great thing about making your own copycat Sweet Baby Ray’s BBQ sauce is that you can customize it for your tastes. Want it a bit more smoky? Add a tad bit (I would start with a very small tad bit) of liquid smoke. Maybe (like me) you want a bit of spiciness? Add more cayenne pepper or a few (long) shakes of hot sauce or some red pepper flakes. Thinner? Stir in some water. Thicker? Don’t add as much water. Make it your own. I did. I end up changing up pretty much each and every time.

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Also try my copycat Dreamland BBQ sauce.

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5 from 2 votes

Copycat Sweet Baby Ray’s BBQ Sauce

I was making a big ole batch of smoked pork when I realized I didn’t have a sauce on hand. Well, in no time at all I whipped this great sauce together. It has the right consistency, just like the ‘real’ stuff.

Course BBQ Sauce

Cuisine American

Keyword barbecue, BBQ, sauce

Prep Time 5

Cook Time 15

Total Time 20

Servings cups

Calories 385kcal

Equipment

Saucepan

Ingredients

1 ¼ cups ketchup
1 cup dark brown sugar
¼ cup molasses
¼ cup pineapple juice or apple cider vinegar
¼ cup water
1 tablespoon Worcestershire sauce
2 ½ teaspoons ground mustard
2 teaspoons smoked paprika
½ teaspoon garlic powder
½ teaspoon cayenne pepper optional
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons cold water optional
1 tablespoon cornstarch optional

Instructions

Stir together all ingredients except for the water and corn starch in a medium saucepan over medium-high heat.
Bring to a boil then reduce the heat to a simmer. Continue to simmer for 5 minutes, stirring often, until the brown sugar has dissolved.
If you want a thicker sauce, combine the water and cornstarch in a small glass and slowly stir in to the sauce. Continue to simmer until the desired thickness is achieved.
If the sauce gets too thick add water, a very little bit at a time, and stir.

Notes

Stir or shake before using.

Nutrition

Nutritional values are approximate.

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Balsamic Smoked Honey Vinaigrette

My wife and I were grabbing lunch at one of our local favorite pizza joints not long ago. The lunch special comes with a small side salad. For the dressing my wife went with the balsamic smoked honey vinaigrette. I was intrigued. She was intrigued. Smoked honey? You know, that has to be good. Well, it was. It was “bring me a bottle of that dressing so I can drink it” good. Of course, that means I had to make a version of it when I got home.

A Different Kind Of Dressing

This is a great, simple dressing without the smoked honey. With it, this balsamic smoked honey vinaigrette becomes something a bit different. The smoke flavor isn’t overwhelming, but it’s there. Depending on the honey that you use, I recommend adding just a bit at first and tasting to see if you want to add more. Me, I want that smokiness up front and center. You might now.

Smoked honey is fun to cook with. I like substituting it for ‘regular’ honey in any recipe that calls for it.

Check out my new site, Dress My Salad, for more great salad dressing ideas!

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Also try my blue cheese vinaigrette.

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4 from 1 vote

Balsamic Smoked Honey Vinaigrette

Smoked honey? You know, that has to be good. Well, it was. It was “bring me a bottle of that dressing so I can drink it” good.

Course Salad Dressing

Cuisine American

Keyword honey, vinaigrette

Prep Time 5

Total Time 5

Servings cup

Calories 1273kcal

Equipment

Ingredients

½ cup extra-virgin olive oil
¼ cup balsamic vinegar
¼ cup smoked honey or less, to taste
1 teaspoon kosher salt
1 teaspoon ground black pepper

Instructions

Whisk together all ingredients.

Notes

Stir before serving.

Nutrition

Nutritional values are approximate.

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Green Enchilada Sauce

Hatch chiles can be hard to come by here in Indiana. And when they are here, I grab a big batch of them. I love roasting them. They are great in lots of lots of dishes, and especially in green enchilada sauce. The flavor the chiles add is amazing. This is not an ordinary enchilada sauce. It’s fantastic!

If you are unable to find and roast Hatch chiles, roasted green chiles from a can are a fine substitute. You may want to drain the chiles first if they come in a lot of liquid. Hatch chiles have a different flavor and they are definitely worth seeking out to make this green enchilada sauce.

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As far as the amount of cumin in this recipe goes, I’d say use your own tastes as a guide. I rather like cumin, but my wife does not so I cut back on it quite a bit. The sauce was still fantastic.

Try this great sauce on some enchilada wings for something totally different!

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4 from 1 vote

Green Enchilada Sauce

Hatch chiles are great in lots of lots of dishes, and specially in green enchilada sauce. The flavor the chiles add is amazing. This is not an ordinary enchilada sauce. It’s fantastic!

Course Sauce

Cuisine American

Keyword sauce, southwestern

Prep Time 15

Cook Time 15

Total Time 30

Servings cups

Calories 58kcal

Author Based on a recipe from Pinch and Swirl

Equipment

Ingredients

2 pounds Hatch Chiles roasted, stems, skin, membranes and seeds removed, chopped
2 tablespoons olive oil
2 onions chopped
2 jalapeños stems, membranes and seeds removed, chopped
1 head garlic cloves peeled, chopped
1 tablespoon ground cumin I used 1/2 tablespoon
3 cups water
kosher salt
freshly ground black pepper

Instructions

Heat the oil in the large saucepan over medium heat.
Add the onion and jalapeno and cook until just starting to soften.
Add the garlic and cook another 2 minutes, stirring.
Add the chiles, cumin and water.
Stir and let simmer 10 minutes.
Season with salt and pepper to taste.
Remove from heat and let cool slightly.
Working in batches, blend the mixture in a blender or food processor until the desired texture is achieved.
Store in the fridge for 2-3 days or freeze for later use.

Notes

Simmer longer if you want a thicker sauce.

Nutrition

Nutritional values are approximate.

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