Sauces, Mustards, etc.
4 lb. green mangos, half ripe guavas or tomatos
1 large onion chopped
1 c. sugar
1 c. white vinegar
1 tbsp salt
1 tbsp. mixed spice (ground nutmeg, cloves and ginger in equal amounts)
1 tsp ground cinnamon
4 clove buds
3 crushed garlic cloves
1 tbsp crushed fresh ginger root
2 or 3 de-seeded chilis chopped
1 lemon or lime rind grated fine
Peel and remove pit from the mangos and cut flesh into slices. Peel and quarter guavas. Wash and quarter tomatoes. Put mangos or guavas in pot and cover with water. For tomatoes add 2 cups of water. Cook the fruit and chopped onion until soft then blend to form a thick puree' (Tomatoes and guavas must be served to remove the seeds.) Place puree' in a saucepan add the rest of the ingredients. Cook over low heat for half an hour stirring frequently to avoid burning. Add extra water if the mixture gets too thick.
Pour into hot sterilized jars or bottles and seal with sterilized covers (lids or crown caps.) Will last half a year if well sterilized and sealed and it may also be frozen.
Hot Peanut/Tomato Sauce
1/2 c. chilies
1/2 c. oil
1 clove garlic
1 tbsp chopped parsley
1/2 cup peanut butter or 1 c. chopped peanuts ground fine.
6 med. tomatoes peeled and chopped
salt and pepper
Wash, cut, and de-seed chilis. Put in a jar and cover with oil. Close jar and set aside for 4 days.
Drain chilis, reserving the oil. Put chilis in a mortar (molcahete) with garlic and crush to fine paste or use a blender. Add remaining ingredients and oil. Puree' or blend to a thick sauce. Pour into clean jars, cover and refrigerate. Serve with steak, kebabs, and rice dishes.
Yield 2 cups
For a difference try peanut butter and chopped peanuts for that crunchy peanut butter taste.
Fresh Tomato Sauce
1 med. onion chopped
1 1/2 tbsp vegetable oil
1 c. peeled and chopped tomatoes
1 c. water or chicken stock.
1/2 tsp sugar
1/2 tsp salt
1 tsp chopped fresh or 1/4 tsp dried basil
2 tsp cornstarch (optional)
1/4 c. water (optional)
Saute' onion in saucepan and add tomatoes, water, sugar, and salt. Simmer for 10 min. Add basil and continue cooking for 2-3 minutes more. If you want a thick sauce mix the cornstarch and water then add to the tomato sauce. Cook until it is thick as you want. Store in refrigerator it will last 2-3 days.
Yield is 2 cups.
6 tbsp salt
2 tsp turmeric
2 c. lime juice.
Use top grade limes washed and cut into quarters lengthwise almost to the base. Do not cut clear through.
Mix salt and turmeric and fill center of limes with the mixture.
Pack into sterile jars and cover with lime juice then seal in jars with tight fitting lids.
Set in a warm place 80 deg. F or above for a week and shake the jar daily. They are ready when soft, about two weeks. Serve with fish, meat, or vegetable curries. Store in a cool cupboard or refrigerator.
Easy Honey Mustard Dressing
1-TBSP dry mustard
1-tsp. minced onion
1-TBSP minced parsely
Mix all ingredients well. Excellent with romaine lettuce!
Yield: 6 servings
3 tb Colman's Mustard
2 tb Hot water
1/2 c Soy sauce or tamari sauce
2 tb Sesame seeds, toasted
1 Garlic clove
In a small bowl, blend mustard and water into a paste. Pour paste into blender container; add remaining ingredients and process about 1 minute or until smooth.
Use as a dipping sauce for chicken or steak, or as a dressing for bean or alfalfa sprout salad.
Brown Sugar Mustard
1 cup Colman's Mustard
1/2 cup light brown sugar
1/2 teaspoon dried marjoram
1 teaspoon salt
Dash of cayenne pepper
1/2 cup white vinegar
1/4 cup olive oil
Place all the ingredients in the container of a blender or processor fitted with steel blade. Process for one minute.
Scrape down the sides of the container with a rubber spatula and process for 30 seconds longer. Keep in a well-sealed container and allow to stand overnight before using.
Serve with hot or cold baked ham, sausages of any kind. Also use as a glaze when baking ham, tongue, or corned beef.
Chinese Mustard Sauce
1 c Vinegar
1 T Grated ginger root or
1 c Sugar 1 ts Dry ginger powder
2 T Soy sauce
1 T Colman's Mustard
1 T Cornstarch
Bring to a boil vinegar, sugar, salt and soy sauce. Mix cornstarch and
Colman's Mustard in 1/2 cup cold water. Stir in and cook until it thickens.
Grate in ginger root (or dry ginger).
Serve hot or cold.
Easy Peanut Sauce
1/3 cup chicken broth, preferably homemade, or use low-sodium canned broth
1/4 cup unsalted peanut butter
1/4 cup hoisin sauce
1 tablespoon Asian fish sauce
Making Mustards at Home
1/4 c dried mustard
1/4 c White wine vinegar
1/3 c Dry white wine
1 tb Sugar
1/2 ts Salt
3 Egg yolks
You begin with dried mustard, adding vinegar for tartness and wine for
mellowness; then you cook with egg yolks to give the spread its velvety
smooth texture. You can season the mildly flavored mustard as suggested, or
leave if plain. For gift-giving, package the mustards in jars and identify
them with decorative labels. In top of a double boiler, stir together
mustard, vinegar, wine, sugar, and salt. Let stand, uncovered, for 2 hours.
Beat egg yolks into mustard mixture.
Place over simmering water and cook, stirring with a wire whisk, until
mixture thickens slightly (about 5 minutes). Pour into small jars and let
cool. Cover tightly and refrigerate for up to a month.
Makes about 1 cup.
Follow recipe for Homemade Mustard; when you remove mustard from heat, stir in 1/2 tsp dry tarragon.
Serve with roast lamb or chicken, shrimp, steaks, or as a sandwich spread.
Follow recipe for Homemade Mustard; adding 1 tsp paprika, 1 TBL drained and chopped pimento, and 1/4 cup tomato paste with egg yolks.
Serve with seafood, hamburgers, frankfurters, or baked ham.
Follow recipe for Homemade Mustard; when you remove mustard from heat, stir in 3/4 tsp grated lime peel and 11/2 tsp lime juice. Serve with roast lamb or chicken, shrimp, or fish.
Yield: 1 pint
2 tsp Whole coriander seeds
1/4 c Whole yellow mustard seeds
1/4 c Whole black mustard seeds
1/4 c dried Mustard
3/4 c Cold water
3 Garlic cloves (peeled and chopped)
1 sm Onion (peeled and chopped)
2 sm Jalapenos (or more) -- seeded
1/4 c Cider vinegar
1/4 c Dry white wine
Toast coriander seeds in a dry skillet or place them in a flat dish and microwave on High for 4 to 5 minutes. Crush the mustard and coriander seeds slightly in a mortar or blender, then mix them and the powdered mustard into the water and let stand for at least three hours.
Mix the remaining ingredients and pulverize in a blender until smooth. Stir the puree into the mustard. Bring the mixture to a boil, then lower the heat and simmer 5 minutes or until as thick as you like, stirring occasionally.
The mustard will thicken slightly on cooling. Refrigerate, covered.
1/3 C ground mustard
1/3 C sugar
1/4 C flour
1/3 C vegetable oil
1/8 C red wine vinegar or lemon
2/3 C heavy cream.
This will fit in a one pint mason jar.
Combine dry ingredients and wire whisk. Add the rest of ingredients and whip with mixer until "wrinkles" form, about 3-5 minutes.
Store in glass jar in the refrigerator and rest one day before using.
The longer it rests the better it tasts; it also gets more yellow.