Sauces Archives - Artzy Foodie

A clear jar of ranch dressing with a silver spoon inside

Homemade Low Calorie Buttermilk Ranch Dressing

Homemade Low Calorie Buttermilk Ranch Dressing is so simple to make and tastes so much better than anything you can get from a plastic bottle at the grocery store. This creamy, tangy dressing made with nonfat greek yogurt, buttermilk, and fresh herbs can be put together in less than 10 minutes! For the BEST homemade, restaurant quality buttermilk ranch dressing, give this quick and easy recipe a try! Ranch dressing has to be the most popular salad dressing of all time. This easy recipe is not only a perfect salad dressing, but it makes a delicious dip or sauce for almost any savory food. Dip your pizza, bread sticks, chicken wings, or raw veggies in it. Pour it over corn on the cob or baked or roasted potatoes. Add it to a lettuce wrap or sandwich. Stir it into pasta or pasta salad. I can’t think of a single savory dish that wouldn’t taste better with a drizzle of ranch dressing. WHAT MAKES THIS RECIPE LOW CALORIE Ranch dressing is typically made with sour cream. By using nonfat greek yogurt rather than sour cream, the calories are cut by over two thirds, making this a “skinny” alternative that tastes just as great. You won’t miss the fat from the sour cream one bit! With only 30 calories per tablespoon, you can indulge guilt free! FRESH OR DRIED HERBS There are pros and cons to both fresh and dried herbs. Fresh herbs have more flavor and add a freshness to your recipe however, they are perishable and store for only about 5 days in the refrigerator, making them more expensive and less convenient. Dried herbs lose some of their flavor during the drying process, but they store at room temperature for an extended period of time, making them less expensive and more convenient. Although dried herbs lose some of their flavor when dried, the flavor is concentrated. When substituting dried herbs for fresh herbs, use only 1/3 the amount of dried herbs. HOW TO MAKE HOMEMADE LOW CALORIE BUTTERMILK RANCH DRESSING To a blender or food processor, add 1 cup nonfat greek yogurt, 1/2 cup mayonnaise, 1/2 cup buttermilk, 1 tbsp apple cider vinegar, 1 tbsp roughly chopped fresh parsley, 1 tbsp roughly chopped fresh dill, 1 tbsp roughly chopped fresh chives, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp ground black pepper. Blend until all the herbs are chopped and the dressing is combined. To substitute dried herbs for fresh herbs, use 1 tsp dried parsley, 1 tsp dried dill, and 1 tsp dried chives. Pro Tip: If substituting dried herbs for fresh, let the dressing sit overnight to allow the dried herbs to reconstitute or reabsorb the moisture that was removed during the drying process. BUTTERMILK SUBSTITUTES No buttermilk on hand? No problem! To make a buttermilk substitute, try one of the following: To a liquid measuring cup, add 1 1/2 tsp white vinegar, then fill to 1/2 cup with milk To a liquid measuring cup, add 1 1/2 tsp lemon juice, then fill to 1/2 cup with milk To a liquid measuring cup, add 3/4 tsp cream of tartar, then fill to 1/2 cup with milk Stir and let sit 5-10 minutes, long enough to let the milk thicken and curdle. Pro Tip: To make the dressing without a blender or food processor, finely chop the fresh herbs and whisk all ingredients together in a bowl or shake them in a sealed jar until the dressing is combined. Refrigerate in an air tight container for 2 hours before serving. The dressing will thicken to the perfect pourable consistency as it chills. HOW LONG WILL HOMEMADE LOW CALORIE BUTTERMILK RANCH DRESSING KEEP Store your dressing in an air tight container in the refrigerator for 7-10 days. It is not recommended that the dressing be frozen. If you like this recipe, you might also like: Homemade Mayonnaise Blender Hollandaise Sauce Made 3 Ways Homemade Hot Sauce Homemade BBQ Sauce Homemade Caramel Sauce For more simple, delicious recipes like this one, subscribe to Artzy Foodie and get all the latest tasty goodness straight to your inbox! To stay updated, be sure to follow us on Facebook, Pinterest and Instagram! This creamy, tangy dressing made with nonfat greek yogurt, buttermilk, and fresh herbs can be put together in less than 10 minutes! For the BEST homemade, restaurant quality buttermilk ranch dressing, give this quick and easy recipe a try!

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Overhead view of a white bowl of green chimichurri sauce next to a green checked napkin

Spicy Chimichurri Sauce

This easy recipe for the best Spicy Chimichurri Sauce will become your new favorite dressing to give a garlicky, tangy kick of flavor to your steak, chicken, fish, pork, pasta, grains, or vegetables! This simple, yet versatile sauce can be put together in less than 10 minutes. Add everything to the food processor, blend, and enjoy! Chimichurri sauce is a super easy way to add instant flavor to almost any dish you’re cooking up. This spicy, herby, garlicky, tangy sauce not only works great as a sauce, but can also be used as a dressing or marinade. Make a large batch and use it all week long for a variety of flavorful gourmet tasting meals. Chimichurri sauce originated in Argentina and is traditionally served with steak. Authentic chimichurri has just a few ingredients…parsley, garlic, oregano, salt, crushed red pepper, vinegar, and oil. This recipe is a slight variation with a few extra ingredients added for a bolder flavor. HOW TO MAKE SPICY CHIMICHURRI SAUCE To a blender or food processor, add 1/2 bunch of roughly chopped Italian parsley, 1/2 bunch of roughly chopped cilantro, 1 roughly chopped shallot, 1 roughly chopped serrano pepper, 2 roughly chopped cloves of garlic, 2 tsp dried oregano, 2 tsp capers, 1/4 tsp salt, 1/4 cup red wine vinegar, and 1/2 cup oil. Pulse the blender or food processor, scraping down the sides as needed, until a sauce is formed. Do not blend too much. The sauce should be slightly chunky. Pro Tip: For a less spicy sauce, omit the serrano pepper and add only 1 clove of garlic. OTHER METHODS FOR MAKING CHIMICHURRI SAUCE A blender or food processor is not necessary. You could also finely chop the herbs, shallot, pepper, garlic, and capers, add everything to a jar, seal it with a lid, and shake. Shaking the jar will emulsify the sauce just as a blender or food processor would do. Another, more authentic way to make chimichurri sauce is to use a mortar and pestle. Add the dry ingredients and grind them up by twisting back and forth, then add the vinegar and oil and mash until the sauce is formed. HOW LONG DOES CHIMICHURRI SAUCE KEEP Because of the vinegar, which acts as a preservative, chimichurri will keep up to 2 weeks in an airtight container in the refrigerator. As the sauce sits in the refrigerator, the herbs may become a darker color, but it will still be just as flavorful as when freshly made. To freeze, add the sauce to ice cube trays, once the cubes are solid, store them in a freezer bag for up to 3 months. Thaw them overnight in the refrigerator or on the counter at room temperature. USES FOR CHIMICHURRI SAUCE Although chimichurri is traditionally served as a sauce for grilled meats, it is delicious on just about anything. Marinate steak or chicken Use as a sauce for any protein Stir into pasta salad Add to any grain Use as a dressing for grilled or roasted vegetables Use as a spread for crusty bread Add to greek yogurt or sour cream for a dip Use as a salad dressing Brighten up the flavor of almost any dish with this simple Spicy Chimichurri Sauce recipe! If you have other uses for this super versatile sauce, please share in the comments below 😋. If you like this recipe, you might also like: Homemade BBQ Sauce Homemade Hot Sauce Miso Ginger Sauce Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! Stay updated by following us on Facebook, Pinterest and Instagram! This easy recipe for the best Spicy Chimichurri Sauce will become your new favorite dressing to give a garlicky, tangy kick of flavor to your steak, chicken, fish, pork, pasta, grains, or vegetables! This simple, yet versatile sauce can be put together in less than 10 minutes. Add everything to the food processor, blend, and enjoy!

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Homemade BBQ Sauce

This super flavorful, super easy homemade bbq sauce, made without ketchup is spicy, tangy, and sweet and can be made in one saucepan in just 30 minutes! Even though I live in Kansas City, I’ll be the first to admit that when it comes to barbecue I am clueless. Around here, people are serious about their barbecue and have very strong opinions about what they like. If you have strong opinions about barbecue, you might be offended by this recipe for homemade barbecue sauce because it breaks all of the rules! Styles of BBQ Generally speaking, there are four styles of barbecue. Kansas City Memphis Carolina Texas. flavor profiles for bbq sauce Each style of bbq has a different base for their sauce. Kansas City style is a sweet tomato based sauce, that usually has some molasses, and sometimes a little spice Memphis style sauce is tomato and vinegar based sauce Carolina style sauce is vinegar based in the east, tomato based in the west, and mustard based in the south Texas style is a tangy tomato based sauce with some heat and some sweetness. The bases for the sauces are vinegar, tomato, and mustard and they can be spicy, tangy, or sweet. Breaking the rules Because I like vinegar, tomato, and mustard, and I like spicy, tangy, and sweet flavors, I decided to make a sauce that includes all of those flavors. This bbq sauce hits every one of those flavor profiles…and maybe a few others. The secret Ingredient This sauce wouldn’t be the same without tamarind paste. Tamarind paste adds a sweet and sour flavor that gives the sauce it’s tang, which is perfectly balanced with the sweetness of the honey and the molasses. How to make homemade BBQ sauce To a saucepan, add 8 ounces tomato sauce, 2 Tbsp tomato paste, 1/4 cup apple cider vinegar, 2 tsp dijon mustard, 3 Tbsp honey, 2 Tbsp molasses, 1 tsp liquid smoke, 1 Tbsp worcestershire sauce, 1 Tbsp tamarind paste, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp cayenne pepper, and 1/4 tsp salt. Over medium high heat, whisk everything together and bring to a simmer. Reduce the heat to low and simmer for 20 minutes. How to use homemade bbq sauce This sauce is great for ribs, for pulled pork, for chicken, it’s even makes a great pizza sauce! How long will homemade bbq sauce last Allow the sauce to cool and store in an air tight container in the refrigerator for up to 1 month. Although my research did not make a barbecue expert out of me, I did come up with a great tasting homemade barbecue sauce recipe! Invite your friends or family over for a cookout this weekend and impress them with your super flavorful homemade barbecue sauce! If you like Homemade BBQ Sauce, you might also like: Elevated Condiments If you like this recipe, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram for all of the latest updates! A super flavorful, super simple homemade bbq sauce that is spicy, tangy, and sweet and can be made in one saucepan in just 30 minutes!

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jar of caramel sauce and white bowl of vanilla ice cream

Homemade Caramel Sauce

Once you make this super easy homemade caramel sauce with only 4 ingredients, you’ll never buy store bought again! In about 20 minutes you can enjoy a delicious homemade caramel sauce made from ingredients that you most likely already have on hand! Why Make Caramel Sauce There’s no need to use a store bought caramel sauce with a long list of artificial ingredients when it’s so easy to make right in your own kitchen. Homemade caramel sauce is a really simple recipe. It takes 4 ingredients and 20 minutes, that’s it! It is made by cooking a mixture of sugar and water until it turns to a dark amber color, then whisking in some cream and some butter. Getting Prepped It’s best to have the cream and butter measured out before getting started. Once the sugar is caramelized, the cooking process moves rather quickly. How to Make Homemade Caramel Sauce In a saucepan, warm 3/4 cup heavy cream over low to medium heat. The cream should be warmed but not come to a boil. Adding cold cream to the caramelized sugar will cause the sugar to seize, and create lumps in your sauce. For the sugar mixture, it is important to use a much larger pan than appears necessary. The sauce will bubble up to at least twice its size when the cream is added. In a large pan, over high heat, combine 1 cup of sugar and 1/3 cup water. Stir until the sugar and water are mixed. Once the mixture has come to a boil, do not stir. It’s hard to resist the urge to stir but, stirring the sugar will result in a grainy sauce. Let the sugar cook, without stirring, for about 15 minutes until it turns to a dark amber color. The sugar will go from opaque to translucent, then there will be streaks of yellow which will quickly turn to a dark amber color. When there are dark streaks, swirl the pan to make sure the sugar is cooked evenly. The longer you cook the sugar, the darker the color and the deeper the flavor. A shorter amount of cooking time will result in a lighter colored, sweeter caramel sauce. Once the sugar has caramelized, or turned to a dark amber color, remove the pan from the heat and whisk in the cream. The sauce will quickly bubble up and double in size. Continue whisking until all the cream is added and the bubbles subside. Once the bubbling stops, whisk in 2 Tbsp butter until it has melted and the mixture is smooth. For a thicker caramel sauce, return the pan to medium heat and continue simmering the sauce for another 5-10 minutes. The longer the sauce is cooked, the thicker it will become. The sauce will thicken as it cools, so stop cooking just before it reaches your desired thickness. Storage Allow the sauce to cool, transfer to a jar, and seal. Your homemade caramel sauce will last 3 days at room temperature and up to 3 months in the refrigerator. Homemade caramel sauce is great for topping ice cream, brownies, pie, apple crisp or for a dipping sauce. Enjoy! Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram for all of the latest updates! A thick, rich homemade caramel sauce made in about 20 minutes with only 4 ingredients!

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Homemade Hot Sauce

Homemade hot sauce, made with only 5 ingredients, is super easy to make right in your own kitchen. You control the amount of sodium, the intensity of the heat, and the flavor! Recently, I took a meal to a sick friend who was on a low fat, low sodium diet. I knew he liked spice, so I immediately thought of my spicy buffalo chicken chili. Much to my surprise, I found out that there is a TON of sodium in hot sauce. I use a whole 1/2 cup of hot sauce in my buffalo chicken chili recipe. This inspired me to come up with my own version of hot sauce, minus all the sodium. the peppers You can’t make hot sauce without peppers. Believe it or not, you can anticipate how hot a pepper will be. Peppers become spicier as they age, which means that younger peppers are milder and older peppers are hotter. Younger peppers will have smooth, pretty skin, while older peppers will be more wrinkly and shriveled with lines running through their skin. The heat of the pepper is in the seeds and the pith. The pith is the white part found inside the pepper. For a milder sauce, remove the seeds and the pith. Artzy Foodie Tip: The older the pepper the spicier it will be. The uglier the pepper, the hotter it will be. For a milder sauce, choose a younger, prettier pepper and remove the seeds and the pith (the white part inside the pepper). cookware Hot sauce is a simple recipe with just a few ingredients, however, it is important to use the right cookware. For this recipe, you need to use a non reactive pan such as stainless, glass, enamel, or ceramic. Reactive pans including aluminum, metal, copper, iron, or steel can interact with the peppers and infuse a metallic flavor into your sauce. Ventilation is important Be sure to have a well ventilated space. The spice from the peppers can become overpowering! Open your kitchen windows or use your fan hood. how to make red hot sauce Add 10 ounces sliced fresno peppers (seeds, pith, and all), 6 cloves of minced garlic, 1 medium onion that has been thinly sliced, and 1 tsp oil to your non reactive pan. For a milder sauce, remove the seeds and the pith from the peppers. Sautee over medium high heat for 3-5 minutes, until tender. Add 2 cups of water and continue to cook over medium high heat, stirring occasionally until almost all of the water has evaporated, about 20 minutes. When the water has evaporated, remove the pan from the heat and allow it to sit until it comes to room temperature, about 30 minutes. This will allow the flavors to develop. 5. When your mixture has come to room temperature, puree in a food processor until smooth. 6. With the food processor running, slowly add 1 cup of white vinegar. 7. Strain the mixture through a fine sieve to remove the seeds and pulp. Artzy Foodie Tip: You can discard the seeds and pulp, or you can save it to add spice to sauces and soups. This classic red hot sauce is super spicy with a smoky hint in the background. Green hot sauce For a green hot sauce, use jalapeno peppers instead of fresno peppers. The green sauce is a milder sauce that has a sweeter flavor similar to that of tomatillos. Storage Transfer the liquid to a bottle, seal with a lid and refrigerate. Your hot sauce will last up to 6 months in the refrigerator. The longer it sits, the more flavorful it becomes. Homemade hot sauce is a great alternative to store bought sauces packed with sodium and artificial ingredients. Once you try this recipe, you’ll never go back! For other condiment recipes, check out my Elevated Condiments post Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow on Facebook, Pinterest and Instagram to stay updated! A homemade hot sauce recipe that allows you to control the amount of sodium, the intensity of the heat, and the flavor!

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A white gravy boat filled with gravy on a fall napkin

Turkey Gravy

This easy, homemade turkey gravy recipe made with drippings and turkey broth is like an early Christmas present for your mashed potatoes! This is THE BEST turkey gravy recipe that delivers deep, rich flavor every time! Pour it over your mashed potatoes, your stuffing, your turkey, or even dip your dinner rolls in it. You won’t be disappointed! What are Drippings Drippings are the juices, liquids, fat, and anything else left in the pan that the turkey was roasted in. Drippings are liquid flavor gold! For a silky smooth gravy, strain the drippings before whisking them into the roux. What is a Roux A roux is a thickener made with equal parts of butter, or some other fat, and flour whisked together in a warm pan. The longer the roux is cooked, the darker it will get and the less thickening power it will have. When making a roux based sauce, a general rule of thumb is to use one cup of liquid for each tbsp of butter +tbsp of flour. For example, if you use 4 tbsp of butter and 4 tbsp of flour, use four cups of liquid. How to make turkey gravy Because the gravy is made with drippings from the roasted turkey, it can’t be made ahead of time. It is pretty quick and easy so it can be whipped up while the turkey is resting. For a smooth gravy, strain the turkey drippings into a measuring cup and add enough turkey broth to equal four cups of liquid. It is important to warm the broth before adding it to the roux so that the gravy won’t be lumpy. Over medium heat, add 4 tbsp butter and 4 tbsp flour to a pan and whisk together until there are no lumps. Cook 1-2 minutes, until it smells nutty. Next, slowly whisk in the warm drippings and broth and continue whisking until it thickens. If the gravy becomes too thick, whisk in more warm broth until your desired consistency is reached. Because this is a roux based recipe, the gravy will continue to thicken as it cools. However, be cautious about adding too much liquid because it is easier to thin out a thick gravy then it is to thicken a loose gravy. Pro Tip: If the gravy becomes too thin, use a fork and mix together 1 tbsp butter and 1 tbsp flour and whisk into the gravy. If lumps develop, strain the gravy through a fine sieve. Taste and season with salt, if needed. Generally, there is a lot of flavor from the pan drippings and the broth and it won’t require much extra seasoning. It’s no secret that any good meal can be elevated by a great sauce. This turkey gravy will definitely take your Thanksgiving meal from good to great! If you like this recipe, you might also like: Garlic Mashed Potatoes Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! Flavorful turkey gravy that will take your Thanksgiving meal from good to great!

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A white dish with 3 compartments filled with hollandaise sauce on a blue striped napkin

Blender Hollandaise Sauce Made 3 Ways

This fool proof, 10 minute, Blender Hollandaise Sauce Made 3 Ways results in a perfect sauce every time! With 3 different variations, this smooth and creamy sauce is the perfect topping your favorite brunch dishes, fish, or even vegetables! Every great dish has a great sauce. For steak it’s bernaise, horseradish, or chimichurri. For brisket and burnt ends, it’s bbq sauce. For pasta it’s cheese, tomato, or alfredo sauce. For brunch, my favorite meal of the week, it’s hollandaise! What is Hollandaise Sauce Hollandaise is basically an emulsion of egg yolks, lemon and butter. The traditional hollandaise sauce is made by blending egg yolks, lemon juice, cayenne pepper, and salt in a double boiler and slowly whisking in melted butter. Unfortunately, hollandaise sauce made over a double boiler can easily break, which means the butter and eggs separate. The Eggs I know some are apprehensive about consuming raw eggs. I am blessed to be able to get farm fresh eggs. If that’s not an option for you, be sure to use good quality eggs for this recipe. If you’re getting your eggs for $1 a dozen, it’s probably not a good idea to use those for blender hollandaise sauce. How to Make Blender Hollandaise Sauce This blender method is slightly different, but results in a perfect sauce every time. For this method, in a food processor or blender add an egg yolk, the juice of 1 lemon, 3 splashes of hot sauce, 1/2 tsp salt, and 1 tsp dijon mustard. With the blender on, slowly drizzle in 1 stick of melted butter and blend until the sauce emulsifies. This basic hollandaise sauce is mostly known as a sauce poured over eggs benedict, but it is also really great over steamed white fish or vegetables such as cauliflower, broccoli, or asparagus. How to make jalapeno hollandaise sauce For jalapeno hollandaise, use the basic recipe and add about 8 pickled jalapenos, a splash of the jalapeno juice, and 1/4 cup of cilantro and blend until smooth. This spicy jalapeno hollandaise is great poured over Mexican Eggs Benedict. This delicious brunch dish consists of a crunchy tortilla, topped with spicy chorizo, sunny side up eggs, and jalapeno hollandaise garnished with sour cream, cilantro, and cotija cheese! How to make southern style hollandaise sauce For a southern style of hollandaise sauce, roast a tomato and 2 cloves of garlic in the oven at 400 degrees for 10 minutes. Add the roasted tomato, roasted garlic, and a splash of worcestershire sauce to the basic recipe and blend until smooth. This sauce is great on my spin of a southern style breakfast. It starts with a base of crispy, golden hash browns cooked in a cast iron skillet, topped with a giant sausage patty and two fried eggs. Pour southern style hollandaise over the top for the perfect breakfast dish! With a few simple ingredients and 10 minutes, you too can enjoy Blender Hollandaise Sauce Made 3 ways! Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! This fool proof, 10 minute, Blender Hollandaise Sauce Made 3 Ways results in a perfect sauce every time! With 3 different variations, this smooth and creamy sauce is the perfect for topping your favorite brunch dishes, fish, or even vegetables!

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Homemade Mayonnaise

This creamy, homemade mayonnaise can be made in less than 5 minutes! Once you try this recipe, you’ll never buy store bought again! My favorite condiment has always been mayonnaise. Recently I have been on a vegenaise kick, which is mayonnaise made without eggs. Not that I am opposed to eggs, I love eggs! I just like the lighter texture of the vegenaise. Egg free mayonnaise is expensive! At around $8 a jar, it makes me sad when I swirl my butter knife around and hear it clanking on the bottom of the jar. While the cost of vegenaise has prompted me to start thinking about a more budget friendly mayonnaise, that wasn’t quite reason enough. Recently at a restaurant we had a hamburger with mayonnaise that clearly didn’t come from a jar. It was so good! That burger slathered in creamy, tangy homemade mayonnaise was just the motivation I needed. How to make homemade mayonnaise I have always been intimidated to make mayonnaise, but I was shocked to find out how easy it is to make. To a food processor, add an egg yolk or the whole egg if you like, 1 tbsp vinegar or lemon juice, 1 1/2 tsp dijon mustard, and 1/4 tsp salt. Mix together on high speed. Once those ingredients are combined, slowly drizzle in 1 to 1 1/2 cups oil until the mixture reaches your desired consistency. Artzy Foodie Pro Tip: Adding the whole egg results in a lighter mayonnaise and using only the yolk results in a more dense consistency. You can easily change up the flavor or tailor it to your taste by using different flavors of vinegar, by using lemon juice instead of vinegar, or by using a combination of your favorite vinegar and lemon juice. You can also choose yellow mustard, dijon mustard, mustard powder, or leave it out all together. And, finally you can use your favorite oil. You can choose a neutral tasting oil such as canola, grapeseed, or safflower oil, or choose your favorite olive oil or avocado oil. Storage Store your homemade mayonnaise in a sealed container for up to 10 days. If you like this post, you might also like: Elevated Condiments If you like this recipe, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram for all of the latest updates! A creamy, homemade mayonnaise that can be made in less than 5 minutes!

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Overhead shot of saucepan with bechamel, a whisk, and a sprig of thyme

Learn How To Make Béchamel Sauce

Béchamel sauce is probably the most commonly used of the five French mother sauces. It’s a simple white sauce that I use all the time, and a sauce that every home cook should have in their recipe collection. This sauce is used as the base for many cheese sauces and it adds the “cream” to most things creamy! Learn How to make béchamel sauce Making a Roux A roux is a thickener that consists of equal parts of cooked butter (or some other fat) and flour. The photo below shows the proper color and consistency for the roux for béchamel sauce. It is cooked for a couple of minutes to cook out the flavor of the flour. The longer the roux is cooked, the more brown in color and more nutty in flavor it becomes, but it has less thickening power. For béchamel sauce, we need a light colored roux so that is doesn’t discolor the white sauce and so that it has a lot of thickening power. In a saucepan, over medium heat, warm 4 cups of milk until it almost comes to a boil. Whisk hot milk, 1 cup at a time, into the roux and continue whisking until the sauce thickens. Artzy Foodie Tip: Heating the milk will keep lumps from forming and produces a smoother sauce. Artzy Foodie Pro Tip: Add fresh herbs for extra flavor. Once the sauce has thickened, remove the saucepan from the heat. For a richer, more decadent sauce, whisk in two egg yolks, one at a time. Finally, season to taste with salt. This creamy sauce is the base for so many dishes! Add cheese to make a cheese sauce, add sausage to make gravy, add it to your lasagne, toss it with some pasta and some fresh herbs, add it to spinach for creamed spinach, or if you want to make your broccoli or cauliflower tastier, smother it in béchamel sauce! If you like this post, you might like: Creamy Cauliflower Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram for all of the latest updates! A simple white sauce that is the base for many cheese sauces and adds the "cream" to most things creamy!

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Overhead view of 4 mason jars with different condiments

Elevated Condiments

By adding extra flavors to your basic condiments, you will take your burger, bratwurst, sandwich, wrap, or dipping sauce to a whole new level! These elevated condiments will add a huge punch of flavor to your spreads and dipping sauces. We all use the same old boring condiments for our burgers, brats, sandwiches, wraps, and fries. By adding some extra seasonings like adobo sauce, garlic, lemon, or horseradish, you can create entirely new flavors to spice up your favorite hand held food or dipping sauce. Secret Sauce The first flavored condiment is my secret sauce. Who knew that by mixing those boring condiments together something so flavorful would be the result. The recipe is super simple…2 parts ketchup, 1 part mustard, and 1 part mayonnaise. My husband learned this recipe when he worked at a fast food restaurant as a teen ager, so you know it’s legit! Secret sauce is my favorite condiment for a hamburger! It’s also really great for dipping french fries! Garlic Aioli How about spicing up some mayonnaise? The second flavored condiment is my garlic aioli. Garlic aioli is just mayonnaise with some lemon juice and some raw grated garlic. Artzy Foodie Tip: Use a microplane or small grater for finely minced garlic. Use as much or as little lemon and garlic as you like. The more lemon juice you add, the more zing you will add and the more garlic you add, the spicier the sauce will be. I love garlic aioli on a sandwich or a wrap! It’s also really tasty on a hamburger! Chipotle Ketchup Next, is my chipotle ketchup. Chipotle ketchup is ketchup with some adobo sauce from a can of chipotle in adobo. Chipotle in adobo is a can of smoked chipotles in a spicy sauce that is found near the jarred jalapeños or canned green chilis. Once again, add as much as you like. The more adobo sauce you add, the spicier the ketchup. Chipotle ketchup is great for a burger or fries if you like it spicy! Horseradish Dijon Mustard And finally, you have horseradish dijon mustard, which is dijon mustard with some horseradish. You will find horseradish in a jar in the dairy section of your grocery store. A little bit of horseradish goes a long way. If you’re needing your sinuses cleared up, use a good amount. Otherwise, just a small amount will add a ton of flavor. Horseradish dijon mustard along with some sauerkraut is my favorite condiment for a brat! Storage I mix up my condiments and store them in the refrigerator in mason jars where they will keep for up to 1 month. Add an extra punch of flavor to your burger, brat, sandwich, wrap, or dipping sauce with these elevated condiments! You might also like: Homemade Hot Sauce or Spicy Dill Pickles If you like this recipe, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram to stay updated! Elevate your condiments with garlic, lemon, adobo sauce, and horseradish and take your basic sauces and spreads to a whole new level!

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Miso Ginger Sauce

Miso ginger sauce is an Asian flavored sauce with a little bit of heat and a little bit of sweet. Put this delicious sauce together in just 15 minutes to add flavor to your fish, shrimp, chicken, pasta or vegetables! I first tasted a version of this sauce at the Bristol Seafood Grill, which is my favorite seafood restaurant, and I fell in love😍. It was served with swordfish, orzo, and vegetables coated in this heavenly sauce. I loved it so much, that the next time I ordered double vegetables and no orzo, that’s how good it was! I don’t have the Bristol’s recipe for their “soy glace”, but after much experimentation, I came up with a sauce that I think is even more flavorful! How to Make Miso Ginger Sauce Peel and mince a 2 inch piece of ginger and peel and finely chop 2 cloves of garlic. Artzy Foodie Pro Tip: A simple and safe way to peel ginger is to use the back of a spoon to scrape off the skin. To make 1 cup of miso ginger sauce, sautee the ginger and garlic in a tbsp of oil, over medium heat. Artzy Foodie Pro Tip: Grape seed oil is a good choice because it has a high smoke point and it is flavorless. Whisk in 1/4 cup white miso paste, 1/4 cup mirin, 2 tbsp rice vinegar, 1/4 cup soy sauce, 2 tsp toasted sesame oil, 2 tbsp sriracha sauce, and 2 tbsp honey. Artzy Foodie Pro Tip: Tamari is a gluten free substitute for soy sauce. Miso paste is sometimes hard to find. I actually went to three grocery stores before I found it. I found this miso paste in the refrigerator section at Whole Foods. It’s definitely worth the search. Without the miso paste, the flavor is not the same. Bring the whole thing to a boil, remove from the heat, and you’re done! Artzy Foodie Pro Tip: If you like, the sauce can be blended so that there are no chunks of ginger or garlic. Once the mixture boils, it thickens up and turns in to this super flavorful sauce that goes with just about anything! Check out my delicious Asian Vegetables recipe, that includes this miso ginger sauce. Not only will you eat your veggies, but you’ll beg for more! If you like this recipe, be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated! An Asian sauce with a little bit of heat and a little bit of sweet that will add great flavor to your fish, shrimp, chicken, pasta, or vegetables!

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