Condiment Recipes

Basic Egg Based Dressing Recipe

Yield: About 1 cup


  • 1 egg yolk
  • 1 c canola oil
  • 3 tbsp cider vinegar
  • 4 drops of Tabasco sauce
  • 1 drop of Worcestershire sauce
  • 1 tsp honey
  • Salt and Pepper to taste


Place your egg yolk in a medium mixing bowl. Using a whisk, beat the egg yolk for a minute. Add the vinegar and mix thoroughly. While whisking slowly begin to add the oil, just a few drops at a time to being with. Once these initial few drops have been absorbed by the egg yolk you can begin to add the oil in a slow steady stream whisking constantly. If you notice that some of the oil is not being absorbed stop pouring the oil and mix the mixture until the oil is absorbed then being to add the oil again. Once all the oil has been added and absorbed add the rest of your ingredients and mix them into the dressing. Add whatever flavourings you would like. Transfer the dressing to a container, cover, and place in the fridge for twenty minutes to allow the dressing to absorb all the flavours. Serve over your favorite salad.

An egg yolk sitting in a mixing bowl.Beating an egg yolk to help it absorb oil.Egg yolk mixed with vinegar.Oil slowly being added to a mixture of egg yolk and vinegar.Egg yolk, oil, and vinegar after all is mixed together.Egg based salad dressing in a glass jar.

Basic Vinaigrette Recipe

Yield: about 1 cup


  • 1/4 c red wine vinegar
  • 1 tsp mustard powder
  • 3/4 c canola oil
  • 4 drops Tabasco Sauce
  • 1 drop Worcestershire Sauce
  • 1/2 tsp sugar
  • Salt and Pepper to taste


Place the mustard powder in a medium mixing bowl and whisk in just enough vinegar to make a paste. Once you have made a paste add the rest of the vinegar. Now, slowly being to add the oil, a few drops at a time to start with. Once the first few drops have been absorbed you can begin to add the rest of the oil in a slow stead stream whisking constantly. Once all the oil has been absorbed add the rest of your ingredients, plus any flavourings you choose. Season with salt and pepper to tastes and drizzle over your salad.

1 tsp of mustard powder on a measuring spoon. 3/4 of a cup of oil in a measuring cup. A bottle of red wine vinegar.

Vinegar mixed with mustard powder.Finished vinaigrette still in the mixing bowl.Finished vinaigrette in a glass jar.

Basic Mayonnaise Recipe


  • 2 egg yolks
  • 1/2 tbsp sugar
  • 3 tbsp white wine vinegar
  • 2 c canola oil
  • juice of one lemon
  • 1/2 tsp paprika
  • 1/2 tsp dried mustard powder
  • salt and pepper to taste


Put egg yolks, and vinegar either in a food processor, or a metal bowl. Mix well. Mix in the lemon juice, sugar, mustard powder, and paprika. While mixing with a whisk or a food processor being to add the oil a few drops at a time. You want to add the oil very slowly at first so the mixture doesn’t split. After the first few drops have been mixed in you can begin to go a little faster making sure the oil you added is fully emulsified before adding more. Once all the oil has been added season the mayonnaise with salt and pepper. At this point you can add any additional ingredients such as sun-dried tomato, roasted red pepper, or anything else you can think of. Store covered in the fridge for up to 5 days.

Basic Tomato Ketchup


  • 5 lbs roma tomatoes
  • 1 lg with onion
  • 3 cloves garlic
  • 1 red bell pepper
  • 1/4 c packed brown sugar
  • 1/2 tbsp mustard powder
  • 1/2 cinnamon stick
  • 1/2 tsp ground all spice
  • 1 tsp celery seeds
  • 6 cloves
  • 10 black pepper corns
  • 1 bay leaf
  • 1 c apple cider vinegar
  • 1/4 c tomato paste
  • 1 c water


Slice the tomatoes, onion,  and pepper in half. Take the seeds out of the pepper, peel the onion and lay them and the tomatoes cut side down on a parchment lined baking sheet. Bake in a 350°F oven for 35 – 40 minutes or until the vegetables being to develop a dark brown colour. Once this is done add the roasted tomato, onion, and pepper to a medium pot. Add the rest of the ingredient except the tomato paste. Turn on high and bring to a boil stirring constantly. Once it has begun to boil reduce the heat to low and simmer covered for two hours stirring occasionally. After two hours mix in the tomato pasta and let simmer for 15 more minutes with the lid off stirring frequently. Remove the cinnamon stick and blitz using a stick blender. Pass the ketchup through a fine sieve. Season to taste. Cool and use as you would any ketchup.

Hot Honey Mustard


  • 1/2 c toasted and ground mustard seed
  • 2 tbsp ground and sifted turmeric
  • 2 tbsp white wine vinegar
  • 2 tbsp honey
  • salt and pepper to taste
  • water to thin it out if necessary


Toast your mustard seeds in a hot dry pan until you can smell them, about 45 seconds to 1 minute. Once toasted grind them is a spice grinder. Sift the ground mustard with the turmeric through a fine sieve. Add the rest of your ingredients except the water. If the mustard is too thick add a little water to thin it out. Let sit for half an hour, and enjoy.

Champagne Mustard


  • 4 tbsp mustard seed soak over night in champagne
  • 1/2 c mustard powder
  • 1/2 c champagne
  • 1 1/2 tbsp white wine vinegar
  • 1/2 tsp salt
  • honey to taste


Soak the mustard seeds over night in enough champagne to cover them. Mix the mustard powder, mustard seeds, champagne and vinegar in a bowl and let sit for fifteen minutes. Add salt and honey as needed.

 Chimichurri Sauce


  • 1/2 c chopped parsley    
  • 1/2 c chopped cilantro
  • 2 tbsp red chili flakes   
  • 1/3 c chopped roasted red pepper
  • Juice from 2 limes  
  • 2 chopped garlic cloves
  • 1/2 a small onion finely chopped
  • 1 tsp cumin
  • 1 c oil   
  • Salt and pepper to taste


Mix it all together and let it sit for an hour. Spoon over grilled steak, or white fish and enjoy.

One Response to Condiment Recipes

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