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Favorite Homemade Condiments that I make.

Copycat Kraft Thousand Island Dressing

1/2 cup mayonnaise
2 Tbs ketchup
1 Tbs distilled white vinegar
2 tsp granulated sugar
2 tsp sweet pickle relish
1 tsp onion, minced
1/8 tsp table salt
dash pepper

Makes about 3/4 cup.

Combine ingredients in mixing bowl.
Mix well. Place in fridge several
hours to allow flavors to blend.

Copycat Kraft Catalina Salad Dressing

2/3 cup ketchup
3/4 cup granulated sugar
1/2 cup white wine vinegar
1/2 cup vegetable oil
1/4 cup onion, minced
2 tsp paprika
2 tsp Worcestershire sauce

Makes about 2-1/2 cups.

Process ingredients in a food processor
or blender until smooth.
Place in fridge several
hours to allow flavors to blend.

Copycat Heinz Shrimp Cocktail Sauce

1 cup ketchup
2 Tbs A1 Steak Sauce
2 Tbs Worcestershire sauce
2 Tbs Horseradish Sauce, cream style
1 tsp lemon juice
1/4 tsp red pepper hot sauce
1/4 tsp table salt

Mix well. Store in fridge.

Thai Peanut Dipping Sauce

4 Tbs peanut butter
2 Tbs vegetable oil
4 Tbs soy sauce
4 Tbs granulated sugar
4 tsp distilled white vinegar
1 tsp sesame oil
2 tsp sriracha sauce (or other red pepper hot sauce)
1/4 tsp ground coriander

Mix ingredients well. Serve over pot stickers, steamed
rice, Asian Noodles etc.

Homemade Taco dry Seasoning

1/4 cup flour
1/4 cup onion powder
1 tsp garlic powder
2 Tbs chili powder
2 tsp dried oregano
2 tsp ground cumin
2 tsp table salt

Mix well. Mix with 2-pounds of raw
ground meat (beef or turkey) and cook
until done in frying pan.

Homemade Medium Hot Chili Powder

5 Tbs ground New Mexico Chili’s
2 Tbs paprika
2 Tbs ground cumin
2 Tbs garlic powder
2 Tbs onion powder
1 tsp Mexican oregano
1/4 to 3/4 tsp cayenne pepper (to taste)

Mix well. Make 3/4 cup.
For milder chili powder use 1/4 tsp cayenne pepper.
For medium hot chili powder use 3/4 tsp cayenne pepper.

Copycat Bell’s Poultry Seasoning

3-Tbs dried rosemary
2-3/4 Tbs dried oregano
2-1/2 Tbs dried sage
2-1/4 Tbs dried ginger
2 Tbs dried marjoram
1-3/4 Tbs dried thyme
3/4 Tbs ground black pepper

Makes about 1-cup

Mix all ingredients well. Grind to
a fine powder in spice or coffee grinder.

Copycat Bulls Eye BBQ Sauce

1 cup ketchup
6 Tbs Worcestershire sauce
4 Tbs butter
3 Tbs distilled white vinegar
1 Tbs prepared yellow mustard
3 Tbs minced or dehydrated onion
4 tsp Hickory flavored liquid smoke
1/4 tsp red pepper hot sauce (Tabasco, Crystal, Franks)
1/2 cup brown sugar**
1 Tbs granulated sugar**
1 tsp table salt

Makes about 2 cups.

Combine ingredients in saucepan. Mix well.
Simmer 15-minutes on low heat until sauce thickens.

I have also substituted Splenda white and brown sugar
in this recipe and can’t tell the difference from real sugar.

Copycat Best Foods Tartar Sauce

3/4 cup mayonnaise
2 Tablespoons Dill Relish
1 Tablespoon dried parsley
1/2 Tablespoon lemon juice
1/2 teaspoon dried onion flakes
1/4 teaspoon Worcestershire sauce

Mix well. Place in fridge at least 2 hours to
allow flavors to blend and develop/

Homemade Best Foods/Hellmanns Mayonnaise using stick blender

1 whole egg, medium or large size (or 1/4 cup regular Eggbeaters)**
1 Tablespoon lemon juice (bottled ok)
1 teaspoon distilled white vinegar
1 teaspoon dry mustard (or 1/4 tsp prepared yellow mustard)
1/4 teaspoon table salt
pinch white pepper
1 cup vegetable (canola) oil, room temperature

Break egg into bottom of 1-quart
canning jar or other tall narrow jar
that allows you to immerse the mixing blades of a stick
blender all the way to the bottom. The jar should be only slightly
wider than the end of the stick blender.

Add lemon juice, vinegar, mustard,
table salt and white pepper.

Add 1 cup of vegetable oil.

Place mixing blades of stick blender (turned off) all the
way to the bottom of the jar, pressing down over the egg.

Turn stick blender on high speed, hold in
place at bottom of jar for about
5-seconds until you see mayonnaise form
under stick blender’s mixing blades.

Slowly pull stick blender upward until the mixing blades
reaches top of jar, taking about
5 more seconds. The stick blender will turn
the oil into mayonnaise as it is pulled slowly to the
top of the jar.

After chilling in the fridge, this mayonnaise gets
slightly thicker and tastes very much like Best Foods/
Hellmann’s Mayonnaise.

Makes about 1-1/3 cups of mayonnaise.

**I have also used 1/4 cup of regular eggbeaters instead of a raw egg. That works great also. Eggbeaters says on the label that it is double pasteurized so no worries about salmonella.