Bags of Spices

THE HUGGINS FAMILY

Favorite Recipes

Search

Sauces, Seasonings, & More

The flavor-makers — sauces, salsas, dips, marinades, spreads, and spice blends that transform dishes from good to unforgettable.

  • Classic Tamarind Chutney

    Classic Tamarind Chutney

    This classic tamarind chutney is clean, bright, and beautifully balanced—sweet enough to round the sharp acidity of tamarind, but not heavy or syrupy. Made from tamarind paste, sugar, and a few simple seasonings, it’s the foundation for countless chaat dishes and sauces. Kept simple for maximum versatility and easily customizable with dates and spices for richer variations.

    Ingredients

    • ½ cup tamarind paste (store-bought; or use our homemade Tamarind Paste from Whole Pods)
    • ¾ cup water
    • ⅓–½ cup sugar (start with ⅓ cup; adjust to taste)
    • ½ tsp table salt
    • ¼ tsp ground cumin (preferably roasted)

    Directions

    Simmer the Chutney

    In a small saucepan, whisk together tamarind paste and water until smooth.

    Add sugar, table salt, and ground cumin. Bring to a gentle simmer over medium heat.

    Simmer 5–8 minutes, stirring occasionally, until slightly thickened and glossy. The chutney should lightly coat the back of a spoon but remain pourable.

    Remove from heat and cool completely. The chutney will thicken slightly as it cools.

    Notes

    Preparation

    • Taste and adjust sweetness after simmering. Tamarind acidity varies by brand; add sugar gradually until balanced.
    • If using jaggery, substitute equal weight for sugar and dissolve fully before simmering.
    • For a more traditional chaat flavor, replace up to half the table salt with black salt (kala namak).

    Serving Suggestions

    • Use as a chutney for chaat, drizzle over roasted snacks, or serve as a dipping sauce for pakoras and samosas.

    Variations

    • Mild Heat: Add a pinch of Kashmiri red chili powder while simmering.
    • Hot: Add ¼ tsp cayenne or finely minced fresh chili.
    • Date–Tamarind Style: Simmer with 2–3 finely chopped Medjool dates and blend smooth for a richer, deeper sweetness (great for date–tamarind reductions).

    Make-Ahead & Storage

    • Refrigerate in an airtight container up to 2 weeks.
    • If thickened too much after refrigeration, whisk in 1–2 tsp warm water.
    • This chutney freezes well for up to 3 months.
  • Blue Cheese Steak Sauce

    Blue Cheese Steak Sauce

    This steakhouse-style blue cheese sauce is built for ribeyes: deeply savory mushrooms, sweet sautéed onions, and a creamy gorgonzola finish that clings to the meat without overpowering it. A small splash of Shaoxing wine or dry sherry lifts the whole pan, and a touch of sambal adds mild background warmth (not heat). Spoon it over grilled steaks and finish with freshly ground black pepper for that final, restaurant-quality edge.

    Ingredients

    • ¼ cup butter
    • 1½ lb mushrooms, sliced
    • 1 large yellow onion, sliced pole-to-pole
    • 2 tbsp Shaoxing cooking wine or dry sherry
    • ½ tsp sambal oelek
    • 2 cups Alfredo sauce (homemade or store-bought)
    • 6 oz gorgonzola cheese, crumbled
    • Freshly ground black pepper, for finishing

    Directions

    Brown the Mushrooms

    Melt the butter in a large sauté pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they release their liquid, the liquid evaporates, and the mushrooms begin to brown.

    Add the onion and continue cooking until softened and lightly caramelized.

    Deglaze and Build the Sauce

    Add the Shaoxing wine or sherry, stirring to loosen any browned bits. Cook until the liquid is mostly evaporated, then stir in the sambal oelek.

    Reduce heat to medium. Add the Alfredo sauce and warm gently.

    Stir in the gorgonzola and heat until mostly melted and integrated, leaving some small pieces intact for texture. Taste and add salt only if needed.

    Serve

    Spoon the sauce over grilled or barbecued ribeye steaks and finish with freshly ground black pepper just before serving.

    Notes

    Preparation

    • Different Alfredo sauces and blue cheeses vary in saltiness—taste at the end and add salt only if needed.
    • For the best steakhouse flavor, let the mushrooms cook until their liquid evaporates and they actually brown before adding the onions.

    Serving Suggestions

    • Yield: Enough for 6–8 steaks (as a generous topping).
    • Finish with freshly ground black pepper on the plated, sauced steak for the brightest aroma and cleanest bite.

    Variations

    • The ½ tsp sambal oelek is meant as mild background warmth. For very mild, reduce to ¼ tsp.
    • A small pinch of cayenne pepper may be substituted for the sambal oelek.

    Make-Ahead & Storage

    • Refrigerate in an airtight container for up to 4 days.
    • Reheat gently over low heat, stirring often. If the sauce thickens too much, loosen with a splash of milk or cream.
    • Avoid boiling after the cheese is added to help prevent separation.
  • Green Enchilada Sauce

    Green Enchilada Sauce

    This restaurant-style green enchilada sauce captures the mild, tangy flavor of Las Palmas sauce, with the option to use either fresh or canned ingredients. Smooth, savory, and balanced with just a hint of acidity, it’s perfect for Chile Verde Burritos, Chicken Enchiladas, or chilaquiles.

    Ingredients

    • 2 tbsp vegetable oil
    • 2 tbsp all-purpose flour

    Green Chiles (Use Either):

    • Fresh: 1½ cups roasted, peeled, and chopped Hatch or Anaheim chiles, OR
    • Canned: Two 7-oz cans diced green chiles

    Tomatillos (Use Either):

    • Fresh: 1 lb tomatillos, husked and rinsed, OR
    • Canned: One 28-oz can tomatillos (drained)

    Aromatics:

    • 1 medium onion, roughly chopped
    • 3–4 cloves garlic, peeled
    • 1 jalapeño or serrano, seeded for mild heat

    Seasoning & Liquid:

    • 1½–2 cups chicken broth
    • 1 tsp ground cumin
    • 1 tsp dried oregano (Mexican preferred)
    • 1 tsp kosher salt (adjust to taste)
    • ½ tsp black pepper
    • ½ tsp sugar (balances the tomatillos)
    • 2 tbsp apple cider or white vinegar

    Directions

    Prep the Vegetables

    If using fresh tomatillos, remove husks and rinse. Halve and broil with onion, garlic, and jalapeño, 5–7 minutes, stirring once. If using canned, skip roasting.

    Blend the Base

    Blend tomatillos, chiles, onion, garlic, jalapeño, cumin, oregano, and 1 cup broth until smooth.

    Make the Roux

    Heat oil over medium heat, whisk in flour, and cook 1–2 minutes until pale blond and foamy.

    Cook the Sauce

    Whisk the blended mixture into the roux. Simmer 10–15 minutes, adding broth as needed for consistency.

    Season & Finish

    Add salt, pepper, sugar, and vinegar. Taste and adjust acidity or heat.

    Notes

    Preparation

    • Roasting fresh ingredients adds sweetness and depth.
    • Canned tomatillos give consistent results year-round.
    • The roux creates the silky restaurant-style texture.
    • Use serrano for more heat.
    • Thin with broth if sauce thickens too much.

    Serving Suggestions

    • Use for chilaquiles, wet burritos, or breakfast dishes.
    • Pairs especially well with pork, chicken, and eggs.

    Make-Ahead & Storage

    • Keeps 5 days refrigerated.
    • Freezes 3 months; thaw gently.
    • Add a splash of broth when reheating if thickened.

  • Chunky El Pato Salsa

    Chunky El Pato Salsa

    A bright, chunky salsa that combines the bold chile‑tomato base of El Pato salsa de chile fresco with fresh diced tomato, onions, jalapeño, cilantro, and balanced seasonings — perfect with chips or Mexican dishes.

    Ingredients

    • 1 can (7.75 oz) El Pato salsa de chile fresco
    • 1 medium Roma tomato (about 1 cup diced, seeds removed)
    • ½ cup finely diced white or red onion
    • 2 green onions, thinly sliced
    • 1 medium jalapeño, seeded and diced (adjust heat to taste)
    • ½ cup fresh cilantro, chopped
    • Juice of 1 lime (about 2 Tbsp)
    • ½ tsp ground cumin (optional)
    • ⅛–¼ tsp dried Mexican oregano
    • ¼ tsp sugar (balances acidity)
    • ½ tsp kosher salt (adjust to taste)
    • ½ tsp freshly ground black pepper
    • 1 small garlic clove, minced (optional)

    Directions

    Prep the Fresh Ingredients

    Dice the Roma tomato, finely dice the white or red onion, slice the green onions, seed and dice the jalapeño, chop the cilantro, and mince the garlic if using. Removing seeds and excess juice from the tomato helps keep the salsa chunky and prevents it from becoming watery (a common pico de gallo technique).

    This base of fresh ingredients mirrors classic fresh salsa compositions of tomato, onion, jalapeño, lime, and cilantro.

    Combine and Season

    In a medium bowl, combine the diced tomato, onion, green onions, jalapeño, and cilantro. Add the El Pato salsa de chile fresco and gently fold until the fresh ingredients are evenly mixed with the base.

    Add the lime juice, cumin (if using), Mexican oregano, sugar, salt, and black pepper. Stir to combine thoroughly, then taste and adjust salt, lime, or heat as needed — seasoning balance is key in fresh salsa recipes.

    Cover and refrigerate for at least 30–60 minutes so the flavors meld before serving.

    Notes

    Preparation

    • Draining excess tomato juice and removing seeds helps retain a chunky texture rather than a watery salsa — a key fresh salsa practice.
    • Taste for salt and acidity after chilling — chilling can slightly soften perceived seasoning, and fresh salsas often benefit from final adjustment.

    Serving Suggestions

    • Serve with tortilla chips as a classic appetizer or snack.
    • Use as a condiment for tacos, grilled meats, quesadillas, or eggs for brightness and texture.

    Variations

    • Mild: Remove all jalapeño seeds or substitute with mild peppers.
    • Smoky: Lightly char the jalapeño or tomato before dicing for a subtle smoky depth.
    • Extra Heat: Include some jalapeño seeds or add serrano peppers for more spice.

    Make-Ahead & Storage

    • Refrigerate in an airtight container for 3–4 days; flavors continue to develop and often taste even better after resting.
    • If excess liquid collects, drain before serving to maintain chunkiness.
  • Chile de Arbol Salsa

    Chile de Arbol Salsa

    This Salsa de Chile de Árbol is designed as a bold, heat-forward accent salsa—deeply savory, lightly smoky, and intensely flavorful. It’s meant to be used sparingly, adding sharp chile heat and depth rather than serving as the primary salsa. Paired with milder options, it brings balance and flexibility to the table, letting everyone tailor heat to their own comfort level.

    Ingredients

    • 6–8 dried chile de árbol, stems removed
    • 5–6 tomatillos, husked and rinsed
    • ⅓ medium onion
    • 1 roma tomato
    • 2 cloves garlic (1 roasted, 1 raw)
    • ½ tsp chicken & tomato bouillon, plus more to taste
    • Salt, to taste

    Directions

    Toast and Soak the Chiles

    Lightly toast the chile de árbol in a dry skillet over medium heat just until fragrant, being careful not to darken or burn them.

    Transfer the chiles to a bowl, cover with hot water, and soak for about 10 minutes. Drain well.

    For a slightly more controlled heat, split 2–3 of the chiles and shake out the seeds before blending.

    Roast the Vegetables

    Roast the tomatillos and onion (and garlic clove if roasting both) on a hot skillet, griddle, or under a broiler until blistered and lightly charred.

    Add the roma tomato late and roast just until the skin splits and lightly browns.

    Blend the Salsa

    Add the soaked chiles, roasted vegetables, remaining raw garlic, and bouillon to a blender. Blend until smooth and thick.

    Adjust consistency with a small amount of reserved soaking liquid if needed. Taste and adjust salt or bouillon to preference.

    Notes

    Preparation

    • This salsa is intentionally concentrated and heat-forward; a small amount goes a long way.
    • Removing seeds from a portion of the chiles moderates heat without sacrificing chile flavor.

    Serving Suggestions

    • Serve as the hot component alongside a milder salsa verde.
    • Pair with cooling elements such as crema, sour cream, avocado crema, or cilantro-lime crema.
    • Excellent with tacos, eggs, grilled meats, beans, or rice—use sparingly for heat and depth.

    Variations

    • For a slightly smokier profile, toast the chiles a bit longer while staying below the point of bitterness.
    • Add ½ tsp neutral oil to the blender for a rounder mouthfeel and aroma carry.

    Make-Ahead & Storage

    • Store refrigerated in a sealed container for up to 5 days.
    • Flavor improves slightly after resting overnight.
  • Spring Roll Peanut Dipping Sauce

    Spring Roll Peanut Dipping Sauce

    This spring roll peanut dipping sauce is unapologetically peanut-forward — creamy, savory, and deeply satisfying, with the Dutch-Indonesian flavor logic I fell in love with in The Netherlands. Ketjap manis and hoisin bring a mellow sweetness and depth, coconut milk keeps it silky, and a small spoonful of tamarind adds the subtle tang that makes the peanuts pop instead of tasting heavy. It’s the kind of sauce you’ll want to keep in the fridge so fresh spring rolls (and plenty of other things) always have a rich, nutty sidekick.

    Ingredients

    • ½ cup creamy peanut butter
    • ½ tsp (about 1 clove) garlic, minced
    • 1 tbsp lime juice
    • 2 tbsp ketjap manis
    • 2 tbsp hoisin sauce
    • 1 tsp tamarind paste
    • 1 can (14 oz) coconut milk
    • 1 tsp ginger, minced
    • ½ tsp red curry powder
    • ½ tsp sambal oelek
    • 1½ tsp fish sauce
    • 2 tbsp peanuts, crushed (for topping)

    Directions

    Make the Sauce:

    In a saucepan over medium heat, combine peanut butter and minced garlic. Stir continuously for 1–2 minutes, until the mixture is smooth and fragrant.

    Add lime juice, ketjap manis, hoisin sauce, and tamarind paste, stirring to combine.

    Gradually whisk in coconut milk, followed by ginger, red curry powder, sambal oelek, and fish sauce.

    Continue to cook, stirring occasionally, until the sauce is heated through and just begins to simmer. Remove from heat and transfer to a serving bowl. Sprinkle with crushed peanuts just before serving.

    Notes

    Preparation

    • Consistency: This sauce thickens as it cools. If it gets too thick, whisk in warm water 1 tbsp at a time until dip-able.
    • Balance check: Tamarind and lime should read as a gentle tang in the background — not sour. If it tastes too sharp, add 1–2 tbsp coconut milk to soften it.
    • Heat level: As written it’s moderately spicy. For a milder family-friendly version, cut sambal oelek to ¼ tsp (or to taste).

    Serving Suggestions

    • Fresh spring rolls (gỏi cuốn) and summer rolls.
    • As a satay-style dip for grilled chicken, shrimp, or tofu.
    • Drizzled over rice bowls, noodle bowls, or steamed vegetables.

    Variations

    • Extra spicy: Increase sambal oelek to 1 tsp, or add ¼ tsp cayenne.
    • More peanut texture: Stir in an additional 1–2 tbsp crushed peanuts off heat, then top as usual.
    • More savory: Add an extra ½ tsp fish sauce and a squeeze of lime to keep it balanced.

    Make-Ahead & Storage

    • Make ahead: Best made in advance — the flavors settle and improve after a few hours (or overnight) in the fridge.
    • Refrigerate: Cool completely, then store in a sealed container for up to 5 days.
    • Reheat: Warm gently over low heat (or microwave in short bursts), whisking often. Add a splash of water as needed; avoid boiling.
  • Grandma’s Taco Sauce

    Grandma’s Taco Sauce

    This simple, flavorful taco sauce is Grandma Honey’s creation. She is famous for her unique tostadas—requested at nearly every family birthday party and gathering—and this vibrant, tangy sauce is the one she always spooned over the top. Made from pantry-friendly ingredients, it delivers a bright balance of heat, acidity, and savory depth that brings her tostadas to life.

    Ingredients

    • 1 can peeled tomatoes
    • 2 or 3 hot yellow peppers
    • 2 tbsp juice from yellow peppers
    • 1 can Ortega green diced chilies
    • 3 tbsp vegetable oil
    • 1 tsp table salt
    • ½ tsp pepper
    • 3 or 4 tbsp white vinegar

    Directions

    Make the Sauce

    Drain the juice from the tomatoes and reserve.

    Place the tomatoes in a blender and blend for 2 seconds; add to the reserved tomato juice.

    Place the hot peppers and pepper juice in the blender with the vinegar and blend for 2 seconds; add to the tomato mixture.

    Add the chilies, salt, pepper, vegetable oil, and remaining vinegar, one at a time, stirring to combine.

    Best when served at room temperature.

    Notes

    Preparation

    • The hot yellow peppers provide most of the sauce’s signature heat and tang. Using 2 peppers keeps it mild; using 3 adds a noticeable kick.
    • The combination of canned tomatoes and green chilies gives the sauce a smooth but slightly rustic texture—exactly like Grandma’s.
    • The vegetable oil adds body and helps the flavors meld as the sauce rests.
    • Best served at room temperature, just as Grandma always prepared it for her tostadas.

    Serving Suggestions

    • Perfect on Grandma’s tostadas, tacos, enchiladas, or as a tangy topping for rice bowls.
    • Also works well as a base sauce for Mexican-style soups or stews.
  • Dutch Mayonnaise — Calvé-Style from American Mayo

    Dutch Mayonnaise — Calvé-Style from American Mayo

    Dutch mayonnaise is tangier, slightly sweeter, and noticeably lighter in flavor than most American mayonnaises. Brands like Calvé and Remia are designed to complement fries and snack-bar sauces without overwhelming them—especially when paired with shoarmasaus, kerrieketchup, or poestasaus. This simple adjustment transforms standard American mayonnaise (such as Best Foods or Hellmann’s) into a closer approximation of Dutch-style mayo, making it a better match for patat, broodjes, and classic Dutch snackbar dishes.

    Ingredients

    • 1 cup American mayonnaise (Best Foods / Hellmann’s recommended)
    • 1½–2 tsp white wine vinegar or distilled vinegar
    • 1 tsp sugar
    • 1–2 tbsp neutral oil or water (to lighten texture)
    • pinch table salt (optional, to taste)

    Directions

    Adjust the Mayonnaise

    In a bowl, whisk together the mayonnaise, vinegar, sugar, and 1 tbsp oil or water until smooth. Taste and adjust vinegar or sugar slightly if needed—the mayo should taste brighter and lighter than American-style mayonnaise.

    Set the Flavor

    Cover and refrigerate for at least 30 minutes to allow the flavor to settle. Whisk again before serving.

    Notes

    Preparation

    • Dutch mayonnaise is tangier than American mayo but not sharply acidic.
    • The small amount of sugar is important—it softens the acidity and mimics Dutch formulations.
    • Lightening with oil or water helps reduce the heavy mouthfeel typical of American mayonnaise.
    • Taste the mayo cold, as it will be served.

    Serving Suggestions

    Variations

    • Calvé-Leaning: Increase vinegar slightly and keep the texture light.
    • Remia-Leaning: Use the full 2 tbsp oil or water for a looser, more pourable mayo.
    • Frietsaus-Style: Replace half the mayonnaise with plain yogurt or milk for a lighter Dutch fry sauce.

    Make-Ahead & Storage

    • Refrigerate in an airtight container up to 1 week.
    • Whisk briefly before serving if the texture thickens.
  • Southern-Style Sausage Gravy

    Southern-Style Sausage Gravy

    Sausage gravy, a Southern staple, has been a Huggins family favorite for generations. No true Southern breakfast is complete without buttery biscuits smothered in creamy sausage gravy. The sage sausage pays homage to my grandma Lena — a true Southern lady who loved using sage in her cooking. I learned to make this gravy watching my mom prepare it time and time again in our family kitchen in Southern California. I may just be superstitious, but I swear the gravy tastes best when it’s made in my favorite cast iron pan!

    Ingredients

    • 1 lb sage breakfast sausage
    • ½ cup (1 stick) butter
    • ½ cup flour, lightly mounded
    • 4–6 cups whole milk, divided (start with 4 cups and add more to adjust thickness)
    • salt, to taste
    • freshly ground black pepper or white pepper, to taste

    Directions

    Cook the Sausage:

    In a large skillet or cast iron pan over medium heat, cook the sausage until browned and crumbled, breaking it into small pieces as it cooks. When fully cooked, push the sausage to one side of the pan, leaving the drippings in the skillet.

    Make the Roux:

    Add the butter to the sausage drippings and let it melt completely. Sprinkle the flour over the melted butter and drippings, stirring constantly to form a smooth paste. Cook the roux for 2–4 minutes, stirring continuously, until it turns a pale blond color and smells lightly nutty. Do not let it brown.

    Add the Milk:

    Reduce the heat to medium-low. Slowly pour in about 6 cups of the milk while whisking or stirring constantly, scraping along the bottom of the pan to prevent scorching (especially when using cast iron). Continue to cook and stir until the gravy thickens and begins to gently bubble.

    Finish and Season:

    Stir the cooked sausage back into the thickened gravy. If the gravy is thicker than you prefer, add additional milk ½ cup at a time, stirring well heating after each addition, until it reaches your desired consistency—smooth, creamy, and thick enough to coat the back of a spoon while still pouring easily.

    Season with salt to taste and a generous amount of freshly ground black pepper or white pepper. Traditional Southern-style gravy is fairly pepper-forward, so don’t be shy unless you prefer it milder.

    Serve:

    Serve hot over warm Buttermilk Biscuits. This gravy is also excellent with fried eggs, soft-scrambled eggs, or grated boiled eggs alongside your biscuits.

    Notes

    Preparation

    • Milk scorches easily, especially in cast iron. Once the milk is added, keep the heat at medium-low and stir frequently, scraping along the bottom of the pan.
    • A pale blond roux (2–4 minutes of cooking) helps remove any raw flour taste while keeping the gravy light in color and flavor.
    • The gravy will continue to thicken as it sits off heat. If it becomes too thick, gently rewarm and whisk in a little extra milk until it loosens to your preferred consistency.

    Serving Suggestions

    • Serve over hot buttermilk biscuits for a classic Southern breakfast.
    • Pair with fried eggs, soft-scrambled eggs, or grated boiled eggs for added protein and richness.
    • Try serving with hash browns, breakfast potatoes, or over toasted bread when biscuits aren’t available.

    Variations

    • Add a few drops of Worcestershire sauce to the gravy for deeper savoriness.
    • Stir in a dash of your favorite hot sauce (such as Crystal or Tabasco) for gentle heat that complements the sage and sausage.
    • If your sausage is not very sage-forward, add a tiny pinch of rubbed sage toward the end of cooking, tasting as you go to avoid overpowering the gravy.
    • Use white pepper instead of black pepper if you prefer a smoother look while keeping a robust, peppery flavor.

    Make-Ahead & Storage

    • Sausage gravy can be made up to 2 days in advance and cooled completely before refrigerating in an airtight container.
    • Reheat gently over low heat, adding a splash of milk as needed to loosen the gravy back to a smooth, creamy consistency.
    • For food safety, avoid leaving the gravy at room temperature for extended periods; promptly refrigerate leftovers.
  • Knoflooksaus — Dutch Garlic Sauce

    Knoflooksaus — Dutch Garlic Sauce

    This creamy, garlicky sauce is a staple of Dutch shoarma restaurants and late-night snack bars. Smooth, tangy, and richly flavored with garlic and parsley, it’s perfect for serving with shoarma, fries, grilled meats, or pita bread—bringing a taste of The Netherlands to your kitchen.

    Ingredients

    • 2 cups Dutch mayonnaise (e.g., Remia, Calvé, or Zaanse)
    • ¾ cup Greek yogurt
    • 3 tbsp finely grated fresh garlic (or 4–5 tbsp mild garlic paste)
    • 3 tbsp parsley, very finely minced
    • 2 tsp ketjap manis, plus more to taste
    • ¼ tsp table salt
    • ½ tsp white wine vinegar or lemon juice (optional, for a brighter tang)
    • ⅛ tsp white pepper (optional)

    Directions

    Mellow the Garlic

    In a bowl, combine the Greek yogurt and grated garlic. Let stand 10–15 minutes to lightly mellow the garlic before adding the mayonnaise.

    Mix the Sauce

    Add the Dutch mayonnaise, parsley, ketjap manis, salt, and (if using) the vinegar or lemon juice and white pepper. Stir until smooth and evenly blended.

    Chill and Develop Flavor

    Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to mellow and the sauce to thicken.

    Notes

    Preparation

    • For a milder garlic flavor, reduce the garlic to 2 tbsp and let the sauce rest overnight.
    • For the most authentic Dutch flavor, use Dutch mayonnaise (such as Calvé or Remia). If using American mayonnaise (e.g., Best Foods or Hellmann’s), adjust it first using our Dutch Mayonnaise — Calvé-Style from American Mayo recipe before making the sauce.
    • Use mild garlic paste if you prefer a smoother, less pungent profile.
    • Parsley should be minced very finely to avoid a chewy texture; adjust to taste.
    • Ketjap manis is meant to round the flavor, not sweeten the sauce—start with 2 tsp and add more only if needed.

    Serving Suggestions

    • Serve with Dutch-style shoarma.
    • Drizzle over fries, grilled meats, or kebabs.
    • Use as a dip for pita bread or fresh vegetables.

    Variations

    • Brighter tang: Add the optional vinegar or lemon juice (or increase slightly) for a lighter, snack-bar-style lift.
    • Smoother profile: Use mild garlic paste and reduce parsley slightly.

    Make-Ahead & Storage

    • Best made at least 4 hours in advance for full flavor development.
    • Refrigerate in an airtight container up to 5 days.
    • Stir before serving; sauce naturally thickens as it chills.
  • Shoarma Kruiden — Dutch-Inspired Shawarma Spice Mix

    Shoarma Kruiden — Dutch-Inspired Shawarma Spice Mix

    This shoarma kruiden blend captures the warm, paprika-forward flavor of Dutch shoarma shops—perfect for keeping on hand so you can quickly season meat for broodje shoarma, wraps, and grilled dishes whenever the craving hits.

    Ingredients

    Paprika Base

    • 2 tbsp paprika
    • 2 tsp garlic powder
    • 2 tsp onion powder

    Warm, Savory Spices

    • 2 tsp ground coriander
    • 1½ tsp ground cumin
    • 1 tsp ground ginger
    • ½ tsp ground cinnamon
    • ½ tsp ground black pepper
    • ¼ tsp ground nutmeg
    • ⅛ tsp ground mace
    • ⅛ tsp ground cloves

    Color & Heat

    • ½ tsp turmeric
    • ¼ tsp cayenne pepper (adjust to taste)

    Optional (Authentic for Some Shops)

    • ⅛ tsp ground fennel

    Directions

    Prepare the Spice Mix

    In a small bowl, combine the paprika, garlic powder, onion powder, coriander, cumin, ginger, cinnamon, black pepper, nutmeg, mace, cloves, turmeric, cayenne, and fennel (if using). Mix thoroughly until the spices are evenly blended.

    Transfer the shoarma kruiden to an airtight jar or spice container. Label and store in a cool, dark cupboard.

    For general use, plan on about 1 tbsp shoarma kruiden per 1 lb (450 g) meat, adjusting to taste.

    Notes

    Preparation

    • This blend is intentionally prepared without salt, since many Dutch shoarma shops season the meat separately. Salt your meat to taste before or during cooking.
    • For the most vibrant flavor, use fresh spices and replace the mix every 6 months or so; older spices are still safe but lose potency over time.
    • If your spices are coarse or slightly clumpy, you can pulse the finished blend a few times in a spice grinder to create a finer, more uniform texture.
    • Because this mix is quite aromatic, store it in a well-sealed container away from light and heat to preserve its Dutch shoarma character.

    Serving Suggestions

    • Use about 1 tbsp shoarma kruiden per 1 lb (450 g) thinly sliced chicken thigh, pork shoulder, turkey, or lamb for classic Dutch-style shoarma.
    • For a dry-style preparation common in shoarma shops, toss the seasoned meat with 1–2 tbsp neutral oil and cook in a hot skillet or on a griddle until browned and lightly crisp at the edges.
    • For a simple wet marinade, combine 1 tbsp shoarma kruiden with 1 tbsp oil or plain yogurt and 1 tsp lemon juice per 1 lb (450 g) meat. Marinate 1–12 hours before cooking.
    • Serve the cooked meat in warm pita or Turkish bread as a broodje shoarma, with shredded lettuce, tomato, onion, and Dutch-style garlic sauce (knoflooksaus).
    • This blend also works well for sheet-pan dinners, grilled skewers, or roasted vegetables for a Dutch shoarma-inspired twist.

    Variations

    • Sweeter Dutch-Snackbar Style: Add 1 tsp sugar to the full batch of shoarma kruiden. The sugar will lightly caramelize on the griddle and echo the slightly sweeter flavor of some late-night shoarma shops.
    • Spicier (Rotterdam-Lean): Increase the cayenne to ½–¾ tsp for a more assertive heat while still keeping the overall Dutch flavor profile.
    • Warmer Dutch-Indo Aroma: For a slightly richer, Amsterdam-leaning warmth, increase the ginger to 1½ tsp and the mace to ¼ tsp, keeping the other spices the same.
    • Salted Convenience Blend: If you prefer an all-in-one seasoning, you can add 1 tbsp table salt to the full batch. When using this salted version, reduce or omit any additional salt added directly to the meat.

    Make-Ahead & Storage

    • Prepare a double or triple batch and store it in a tightly sealed jar so you always have shoarma kruiden ready for quick meals.
    • For best flavor, use within about 6 months; the blend will remain safe beyond that, but the aromatics will gradually lose intensity.
    • If you live in a hot climate, you can store the jar in the refrigerator or freezer to help preserve the essential oils in the spices.
    • Always use a clean, dry measuring spoon when scooping from the jar to prevent moisture from clumping the spices.
  • Nacho Cheese Sauce

    Nacho Cheese Sauce

    This smooth and flavorful nacho cheese sauce blends cheddar, colby jack, green chiles, warm spices, and a touch of cream cheese for richness—perfect for dipping, drizzling, or spooning over anything that needs a bold, melty kick.

    Ingredients

    • 2 tbsp butter
    • ¼ tsp powdered annatto (optional)
    • ¼ tsp garlic powder
    • ¼ tsp onion powder
    • ¼ tsp ground cumin
    • ¼ tsp chipotle chile powder
    • 2 tbsp flour
    • 1½ cups milk
    • 1½ tsp sodium citrate (optional)
    • 4 oz cream cheese, cut into small chunks
    • 4 oz cheddar cheese, grated
    • 4 oz colby jack cheese, grated
    • ½ tsp table salt
    • ¼ tsp fish sauce (optional)
    • 2–4 oz diced green chiles

    Directions

    Make the Sauce

    Heat butter in a skillet over medium heat. When melted and bubbling, add annatto (if using) and bloom for 15 seconds.

    Add garlic powder, onion powder, cumin, and chipotle chile powder; whisk briefly to bloom the spices. Add flour to form a roux and cook until the mixture is bubbling and the raw flour scent dissipates.

    Dissolve sodium citrate in the milk, then whisk the milk mixture into the roux. Continue whisking until the mixture thickens and reaches a gentle boil.

    Whisk in the cream cheese until fully incorporated. Remove the skillet from heat.

    Add the cheddar and colby jack a handful at a time, whisking thoroughly between additions until smooth. Stir in salt, fish sauce (if using), and green chiles.

    Notes

    Preparation

    Powdered annatto gives a warm reddish color and mimics classic cheddar coloring. It is a natural antioxidant with additional health benefits.

    Sodium citrate enhances smooth meltability, adds gentle tanginess, and helps prevent the sauce from separating. Increasing to 1½ tsp improves stability, especially during reheating.

    Fish sauce adds subtle umami depth and rounds out the flavors but remains undetectable as a distinct ingredient.

    Serving Suggestions

    For extra heat, stir in a splash of your favorite hot sauce just before serving.

    Pickled jalapeños or 1–2 tsp jalapeño brine may be added for brightness and acidity.

    Variations

    Optional Add-Ins:

    • Diced pickled jalapeños
    • Jalapeño brine for acidity
    • Extra green chiles for mild heat

    These additions adjust heat and acidity without changing the core sauce flavor.

    Make-Ahead & Storage

    Store cooled sauce in an airtight container for up to 4 days.

    Reheat gently over low heat on the stovetop or in the microwave in 20–30 second bursts, stirring between intervals.

    If the sauce thickens during storage or reheating, whisk in 1–3 tbsp milk as needed to adjust consistency.

  • Salsa Huancaína

    Salsa Huancaína

    This creamy Central Peruvian classic blends peppers, queso fresco, and milk into a silky, vibrant sauce with gentle heat and rich, comforting flavor. Enjoyed throughout Peru, salsa huancaína is one of those dishes that feels deeply personal—nearly every family has their own version, adjusted by memory, preference, or what’s on hand. Traditionally spooned generously over tender potatoes, it’s just as delicious used as a dip, drizzle, or spread, bringing its unmistakable balance of warmth and creaminess to countless dishes.

    Ingredients

      Sauce Base

    • ½ medium yellow onion, diced and sautéed until translucent
    • 1 large yellow or orange bell pepper, roasted, peeled, and seeded
    • ½ habanero (to taste)
    • ¼ cup whole or evaporated milk
    • ⅓–½ cup queso fresco
    • 6–8 saltine crackers (adjust to desired thickness)
    • 1–2 tbsp vegetable oil
    • salt to taste

      • Optional Add-Ins

    • 1 clove garlic
    • splash of lime juice (for brightness)

    Directions

    Sauté the Aromatics

    Sauté the diced onion in a small amount of oil until soft and fragrant, then let cool slightly.

    Prepare the Peppers

    Roast, peel, and seed the bell pepper. Adjust heat by adding part or all of the habanero.

    Blend the Sauce

    Blend the onion, roasted bell pepper, habanero, milk, and queso fresco until smooth.

    Add 6 saltine crackers and blend again. Adjust consistency by adding more crackers to thicken or additional milk to thin.

    Blend in a small amount of oil for a silkier, more emulsified texture. Season with salt to taste.

    Notes

    Preparation

    • Peruvian recipes traditionally use ají amarillo (2–3 peppers, roasted, peeled, and seeded). If you have access to frozen or paste ají amarillo, use it for the most authentic flavor.
    • Evaporated milk gives a creamier, more traditional consistency, but whole milk works well in a pinch.
    • Queso fresco is classic, but queso blanco or feta can be used for a saltier, brinier profile.
    • Saltines thicken the sauce while keeping the flavor mild; stale bread is a suitable substitute.

    Serving Suggestions

    • Classic: Over boiled yellow potatoes (papas a la huancaína) with hard-boiled eggs, black olives, and lettuce.
    • As a dip: Pairs beautifully with potato fries, yuca fries, fresh vegetables, or plantain chips.
    • As a sauce: Drizzle over grilled chicken, steak, or roasted vegetables for a creamy, pepper-forward accent.
    • For best texture, lightly chill before serving so it thickens and clings beautifully to potatoes or vegetables.

    Variations

    • Increase or decrease the habanero to adjust heat, or add a pinch of yellow chili paste if you have it.
    • Add a garlic clove for deeper aroma, or a splash of lime juice for additional brightness.

    Make-Ahead & Storage

    This sauce improves after a few hours as the flavors meld.

    • Refrigerator: Store in an airtight container for 3–4 days.
    • Freezing is not recommended due to separation of dairy and crackers.
  • Salsa Verde

    Salsa Verde

    Taquitos are high on the list of Huggins Family most loved foods. And, our favorites come from the little stand on Olvera Street in downtown Los Angeles, Cielito Lindo, where taquitos were invented in the mid 1930s. Every trip home to Southern California includes a trek downtown for Combination #1: 3 Taquitos, Beans and Cheese. The taquitos are smothered in “guacamole”. Cielito Lindo’s version of guacamole is a delicious green salsa that you can’t help but dream about. This recipe is the closest I’ve come to replicating its flavor.

    Ingredients

    • 1 can (28 oz) tomatillos, drained
    • 1 bottle (40 oz) roasted green chiles, mild
    • ½ onion, sliced
    • 4–5 whole garlic cloves
    • 1 bunch cilantro (stems and leaves)
    • 1–2 avocados (optional)
    • 1–2 tbsp avocado oil
    • 1½ tsp table salt, plus more to taste

    Directions

    Broil the Aromatics

    Separate the onion into segments and tuck the whole garlic cloves underneath them. Broil until the onion edges are charred and nearly black on some spots, and the garlic is softened and lightly browned.

    Blend

    Add the broiled onion and garlic to a blender along with the drained tomatillos, roasted green chiles (drain whole green chiles), cilantro, avocado oil, and optional avocado. Blend until completely smooth.

    Adjust Seasoning

    Add 1½ tsp salt, then taste and adjust as needed. Depending on your green chiles, you may need a bit more—most batches end up around 2 tsp total.

    Chill and Serve

    Chill for one hour or more before serving. Serve with tacos, taquitos, burritos, or tortilla chips.

    Cielito Lindo’s Home Version

    After working for some time to recreate Cielito Lindo’s recipe, I learned from Pam that Cielito Lindo published a home version of their guacamole. The recipe can be found below, with some very minor alterations.

    Ingredients

    • 8 fresh chiles gueritos (yellow chiles), seeded and deveined
    • 5 cloves garlic, chopped
    • 15 medium tomatillos, peeled and halved
    • 2½ cups cilantro, chopped
    • 6 cups water
    • 2 medium avocados
    • 4 tsp table salt

    Directions

    In a large pan, combine chiles, garlic, tomatillos, cilantro, and water; bring to boil. Lower heat to medium and cook for 5 minutes.

    Remove mixture from water and place in blender; reserve water. Add avocado and salt to blender. Blend, adding water in small installments and blend until smooth.

    Place in refrigerator overnight to allow flavors to meld. Adjust salt, if necessary.
  • Alabama White Barbecue Sauce

    Alabama White Barbecue Sauce

    Alabama white barbecue sauce is one of those condiments that quietly steals the show—sharp, peppery, and creamy enough to cling to smoked chicken and pulled pork without ever feeling heavy. This version leans into that classic tang with apple cider vinegar, stone-ground mustard, horseradish, and plenty of black pepper, plus just enough optional sweetness and umami to round the bite. It’s the kind of sauce people remember after a cookout and ask for by name, whether you’re brushing it on grilled chicken thighs, serving it alongside ribs, or drizzling it over a piled-high pulled pork sandwich.

    Ingredients

    • 1 cup mayonnaise
    • 3 tbsp apple cider vinegar
    • 1½ tbsp prepared stone-ground mustard
    • 2–3 tsp prepared horseradish, to taste
    • 2 tsp coarsely ground black pepper (lightly toasted, optional)
    • ¾ tsp table salt
    • ½ tsp garlic powder
    • ¾ tsp onion powder
    • ¾ tsp Worcestershire sauce
    • ½ tsp hot sauce (such as Louisiana-style), or to taste
    • ½–1 tsp honey or sugar, to taste (optional, recommended)
    • ½ tsp fresh lemon juice (optional, for brightness)
    • ⅛ tsp MSG or 1–2 tsp dill pickle brine (optional, for extra depth)

    Directions

    Mix the Sauce

    If using the toasted pepper option, place the coarsely ground black pepper in a small dry skillet over medium-low heat and toast for 20–30 seconds, just until fragrant. Remove from heat and let cool slightly.

    In a medium bowl, whisk together the mayonnaise, apple cider vinegar, stone-ground mustard, horseradish, black pepper, salt, garlic powder, onion powder, Worcestershire sauce, hot sauce, honey or sugar (if using), lemon juice (if using), and either MSG or dill pickle brine (if using) until completely smooth and well combined.

    Adjust and Chill

    Taste and adjust seasoning: add a splash more vinegar for extra tang, a bit more honey or sugar to round the acidity, or additional hot sauce and horseradish for more heat. The sauce should taste slightly sharper and more intense than you want it to finish, as the flavors will mellow while chilling.

    Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to blend and the pepper to soften. Stir well before serving. Use within about 1 week.

    Notes

    Preparation

    • Use a good-quality, full-fat mayonnaise for best texture and flavor; reduced-fat mayo will make the sauce thinner and less stable.
    • Prepared horseradish varies in strength—start on the low end and add more to taste once everything is mixed.
    • The optional honey or sugar doesn’t make the sauce noticeably sweet; it simply softens the acidity and heat for a more rounded, restaurant-style finish.
    • Toasting the black pepper is optional but enhances its aroma and adds a slightly deeper, smokier note.

    Serving Suggestions

    • Brush over grilled or smoked chicken during the last 3–5 minutes of cooking, then serve extra on the side for dipping.
    • Drizzle over pulled pork sandwiches or use as a sandwich spread in place of plain mayonnaise.
    • Serve as a dipping sauce for smoked turkey, ribs, or grilled vegetables.
    • Thin slightly with water or buttermilk to create a drizzle for grain bowls, roasted potatoes, or chopped salads.

    Variations

    • Salad Dressing: For a creamy, tangy salad dressing, whisk in 2–3 tbsp buttermilk per 1 cup of sauce until pourable. Adjust salt and pepper to taste.
    • Sandwich Spread: For a slightly looser spread for sandwiches or pulled pork, whisk in about 1 tbsp buttermilk per 1 cup of sauce, or simply use the sauce as-is.
    • Extra-Spicy Version: Increase the hot sauce to 1–1½ tsp, add more horseradish to taste, and consider a pinch of cayenne for a lingering heat.
    • Smoky Version: Add ⅛–¼ tsp smoked paprika or a few drops of liquid smoke for a subtle smoky note.
    • Herb Variation: Stir in 1–2 tbsp finely chopped fresh parsley, chives, or dill just before serving for a fresher, greener profile.

    Make-Ahead & Storage

    • This sauce is best made at least a few hours in advance; overnight chilling gives the most balanced flavor.
    • Store in an airtight container in the refrigerator for up to 1 week, stirring before each use.
    • Because the base is mayonnaise, do not freeze; the emulsion will break once thawed.
    • Always use clean utensils when dipping into the sauce to maximize its shelf life.
  • Buttermilk Syrup

    Buttermilk Syrup

    Rich, creamy, and lightly caramelized, this buttermilk syrup is a warm, velvety topping for pancakes, waffles, or French toast. It bubbles up as it cooks, creating a smooth, frothy texture that perfectly balances sweetness with a hint of tang from the buttermilk.

    Ingredients

    • 1½ cups sugar
    • ¾ cup buttermilk
    • ½ cup butter
    • 2 tbsp corn syrup (optional)
    • 1 tsp baking soda
    • 2 tsp vanilla extract

    Directions

    Cook the Syrup

    In a large saucepan, combine all ingredients except baking soda and vanilla. Stir constantly over medium heat until the mixture reaches a steady boil.

    Boil for about 3½ minutes, watching carefully — the syrup will foam up once baking soda is added, so ensure your saucepan is large enough to accommodate expansion.

    Finish and Serve

    Remove from heat and whisk in baking soda and vanilla extract. Stir until the mixture becomes frothy and smooth. Serve warm over pancakes, waffles, or French toast.

    Notes

    Preparation

    • Use a large saucepan (at least 3 quarts) since the syrup will triple in volume when baking soda is added.
    • Thickness control: The 3½-minute boil is the baseline. For a thicker syrup, extend the boil to 4–5 minutes before adding baking soda; for a lighter/thinner syrup, boil 2½–3 minutes. It will thicken further as it cools, so rewarm gently to loosen before serving.
    • Whisk continuously after adding baking soda to achieve a light, foamy texture.

    Serving Suggestions

    • Serve warm over French toast, pancakes, waffles, or crêpes.
    • Top French toast made with chunky cinnamon bread and garnish with strawberries and whipped cream for a restaurant-style brunch.

    Variations

    • Maple Buttermilk Syrup: Substitute maple syrup for corn syrup.
    • Orange Buttermilk Syrup: Stir in 1 tsp orange zest after adding vanilla extract.
    • Coconut Buttermilk Syrup: Reduce vanilla extract to ½ tsp and add ½ tsp coconut flavoring.

    Make-Ahead & Storage

    • Store in an airtight container in the refrigerator for up to 1 week.
    • Reheat gently on the stovetop or in the microwave, stirring before serving.
    • Do not boil again after reheating to preserve its smooth, creamy consistency.
  • Tamarind Paste from Whole Tamarind Pods

    Tamarind Paste from Whole Tamarind Pods

    Homemade tamarind concentrate is deeper, brighter, and more aromatic than anything from a jar. Starting with whole tamarind pods, you strip away the shells, soak and mash the pulp, then slowly reduce it to a thick, spoonable paste that keeps well and adds complex sweet-sour flavor to curries, chutneys, sauces, and marinades.

    Ingredients

    • 200 g (about 7 oz) whole dried tamarind pods
    • 240 ml (1 cup) hot water, plus more as needed to barely cover the pulp

    Directions

    Prepare the Tamarind Pods

    Crack and peel away the brittle outer shells of the tamarind pods. Remove and discard any stringy veins. You should be left with sticky, dark brown pulp with seeds and fibers attached.

    Soak and Soften the Pulp

    Place the cleaned tamarind pulp in a heatproof bowl. Pour hot water over the pulp, using just enough to barely cover it (start with about 1 cup). Let soak for 15–20 minutes, or until the pulp is very soft and pliable.

    Mash and Extract the Pulp

    Using clean hands or a sturdy spoon, squeeze, mash, and knead the softened tamarind in the water. Work the pulp thoroughly to dissolve as much as possible into the liquid. The mixture should become thick, cloudy, and pulpy, with seeds and tough fibers separating out.

    Strain the Tamarind

    Set a fine-mesh strainer over a clean bowl. Working in batches if needed, pour the tamarind mixture into the strainer and press firmly with the back of a spoon or a spatula to force the smooth pulp through.

    Scrape the underside of the strainer to collect any clinging pulp. Discard the seeds and fibrous solids when they are mostly dry and no longer release pulp. You should now have a thick, pourable tamarind purée.

    Reduce to a Concentrate (Optional but Recommended)

    Transfer the strained tamarind purée to a small saucepan. Set over low heat and bring to a gentle simmer, stirring frequently to prevent sticking or scorching.

    Simmer for 5–10 minutes, or until the purée thickens into a glossy, spoonable paste similar to tomato paste. The goal is to evaporate excess water and intensify the flavor, not to boil vigorously. Remove from heat and let cool to room temperature.

    Cool, Portion, and Store

    Once completely cool, transfer the tamarind concentrate to a clean, dry jar, or portion it into 1–2 tbsp amounts in an ice cube tray for easy use in recipes.

    Refrigerate the concentrate for up to 3–4 weeks, or freeze for longer storage (up to 6 months). Thaw frozen portions in the refrigerator or at room temperature before using.

    Notes

    Preparation

    • From 200 g whole tamarind pods, you can expect roughly 40–60 g of thick concentrate once reduced, depending on how much water you use and how far you cook it down.
    • Use only enough hot water to barely cover the pulp; extra water makes the reduction step longer and can dilute the flavor.
    • Stir constantly near the end of the simmering step—tamarind is high in natural sugars and can stick or scorch if left unattended.
    • If you prefer a slightly looser paste (closer to some commercial tamarind pastes), shorten the simmering time and stop as soon as the purée coats the back of a spoon.

    Serving Suggestions

    • Use 1–2 tsp concentrate to add tangy depth to curries, dals, and lentil soups.
    • Whisk into chutneys, dipping sauces, and barbecue glazes for a sweet-sour backbone.
    • Stir a spoonful into pad thai sauce, tamarind-based stir-fries, or noodle dishes.
    • Combine with sugar, salt, and spices for tamarind drinks, aguas frescas, or sherbets.

    Variations

    • From Tamarind Block: Substitute 200 g compressed tamarind block for the pods. Break into chunks, soak in hot water as directed, then mash, strain, and reduce in the same way.
    • Tamarind Purée (No Reduction): Skip the simmering step and use the strained tamarind purée as-is when recipes call for “tamarind pulp” or “tamarind purée” rather than concentrate.
    • Stronger or Milder Concentrate: For a stronger concentrate, simmer a bit longer to a very thick paste; for a milder one, keep the paste slightly looser and use more by volume in recipes.

    Make-Ahead & Storage

    • Refrigerator: Store tamarind concentrate in a clean, airtight jar for up to 3–4 weeks.
    • Freezer: Portion into 1–2 tbsp amounts (for example, in an ice cube tray) and freeze for up to 6 months.
    • Use Clean Utensils: Always use a clean spoon to scoop out concentrate to help maximize shelf life and prevent spoilage.
    • Thawing: Thaw frozen portions in the refrigerator or at cool room temperature before stirring into sauces or liquids.
  • Southern-Style Brown Gravy

    Southern-Style Brown Gravy

    Rich, savory, and silky smooth, this Southern-style brown gravy combines beef and chicken base for perfectly balanced depth. A touch of butter adds luxurious body, while optional MSG and soy sauce enhance umami. Choose your preferred thickener—each yields a slightly different texture, from velvety to glossy restaurant-style richness.

    Ingredients

    • 2½ cups boiling water
    • 1½ tbsp beef base
    • 1½ tbsp chicken base
    • ½ tsp onion powder
    • ½ tsp black pepper
    • ¼ tsp dried sage
    • ⅛ tsp dried thyme
    • ⅛ tsp dried marjoram (or rosemary)
    • ½ tsp MSG (Aji-no-moto, Accent, etc.), optional but highly recommended
    • 2–3 tbsp butter
    • Meat drippings, fat skimmed (optional)
    • ½ tsp soy sauce, Worcestershire sauce, or coconut aminos (optional, to taste)

      • Choose One Thickening Method

      • Potato Starch (silky consistency): Mix 2 tbsp potato starch with 2 tbsp cold water to form a slurry; whisk into simmering gravy until thickened.
      • Cornstarch + Xanthan Gum (stable): Mix 2 tbsp cornstarch + ⅛ tsp xanthan gum with 2 tbsp cold water; whisk thoroughly, then whisk into simmering gravy. The xanthan gum can be omitted, but the gravy will be more stable and glossy if included.
      • Clear Jel (silky & stable): For regular Clear Jel (not instant), mix 2 tbsp Clear Jel with 2 tbsp cold water and whisk into simmering gravy until smooth. This is my go-to method.

    Directions

    Prepare the Broth

    In a medium saucepan, combine boiling water, beef base, chicken base, onion powder, black pepper, sage, thyme, marjoram, and MSG (if using). Stir in meat drippings, if available, and bring to a boil over medium-high heat.

    Thicken the Gravy

    Stir your chosen slurry to recombine, then slowly whisk it into the simmering broth in a thin, steady stream. Cook 1–2 minutes, whisking constantly, until the gravy thickens and becomes smooth.

    Finish and Adjust

    Remove from heat and whisk in butter until fully incorporated. Taste and adjust seasoning as needed. If too salty, add a splash of water or chicken broth. Stir in soy sauce, Worcestershire sauce, or coconut aminos for extra depth, if desired. If too thick, whisk in a little hot water or broth; if too thin, add a small amount of slurry and simmer until thickened.

    Notes

    Preparation

    • Potato starch creates a soft, silky finish; Clear Jel gives the most stable, restaurant-quality texture.
    • Adding both beef and chicken bases produces the most balanced flavor—rich but not overpowering.
    • For a more chicken-forward flavor, use 2 tbsp chicken base and 1 tbsp beef base; for beef-forward flavor, use 2 tbsp beef base and 1 tbsp chicken base.
    • Better Than Bouillon bases work especially well for this recipe.

    Serving Suggestions

    • Perfect alongside mashed potatoes, chicken-fried steak, meatloaf, or Semmelknödel (Bavarian bread dumplings).
    • Use as a finishing gravy for roast beef or pork, or as a dipping sauce for biscuits.

    Make-Ahead & Storage

    • This gravy reheats beautifully and can be prepared in advance for convenience.
    • Refrigerate in an airtight container for up to 4 days.
    • Reheat gently on the stove over low heat, whisking to restore texture.
    • For longer storage, freeze for up to 2 months; thaw overnight in the refrigerator and reheat slowly.
  • Garlic Oil

    Garlic Oil

    Garlic oil is a simple yet flavorful staple for cooking, dipping, or drizzling. Slow-infused with fresh garlic, it adds aromatic richness to pasta, grilled vegetables, and stir-fries. The chili version adds a spicy kick perfect for noodles, dumplings, and stir-fried dishes.

    Ingredients

    • 1 cup neutral oil (canola, vegetable, or light olive oil)
    • 6–8 cloves garlic, thinly sliced

      • Optional Aromatics

    • ½ tsp crushed red pepper flakes (for heat)
    • ½ tsp dried herbs (oregano, basil, or thyme)
    • 1 small sprig fresh rosemary (for infusion)

      • Chili Garlic Oil Variation

    • 2 tbsp crushed red pepper flakes
    • 1 tbsp minced shallots or dried minced onion
    • 1 tsp sesame seeds (optional, for texture)

    Directions

    Prepare the Ingredients

    Peel and thinly slice the garlic. Gather optional herbs and spices if using.

    Infuse the Oil

    Place oil and garlic in a small saucepan or skillet.

    • For mild flavor – heat gently over low heat until small bubbles form and garlic turns pale golden (about 8–10 minutes)
    • For deeper flavor – continue cooking until garlic reaches a rich golden brown (about 12–15 minutes), but do not let it burn

    For Chili Garlic Oil

    Remove the saucepan from heat and let the oil cool for 1–2 minutes. Add the following directly to the hot oil:

    • Crushed red pepper flakes
    • Minced shallots or onion
    • Sesame seeds (if using)

    Allow the mixture to sizzle lightly for 30–60 seconds as it infuses, then cool completely before transferring to a jar.

    Cool and Strain (for Plain Garlic Oil Only)

    Remove from heat. Let the oil cool completely, then strain out the solids if a clear oil is desired.

    Notes

    Preparation

    • For food safety, always refrigerate garlic oil to prevent botulism.
    • Let refrigerated oil come to room temperature before using to restore full aroma and pourable texture.
    • To enhance flavor, include a few slices of toasted garlic or chili flakes when serving.

    Serving Suggestions

    • Use as a drizzle over pasta, grilled vegetables, or meats.
    • Brush on pizza dough for a garlic oil base before baking.
    • Use chili garlic oil for noodles, dumplings, or fried rice.

    Variations

    • Add herbs like rosemary or thyme during infusion for a Mediterranean twist.
    • Use a mix of neutral oil and sesame oil for a nutty, Asian-inspired flavor.
    • Infuse with a strip of lemon peel for a fresh, aromatic note.

    Make-Ahead & Storage

    • Transfer to a clean, dry jar after cooling.
    • Plain garlic oil – refrigerate for up to 2 weeks.
    • Chili garlic oil – refrigerate for up to 1 month.
    • Always keep stored oil chilled and discard if any cloudiness or off odors develop.
  • Neapolitan-Style Tomato Sauce

    Neapolitan-Style Tomato Sauce

    This uncooked Neapolitan-style pizza sauce preserves the bright, fresh flavor of San Marzano tomatoes—sweet, rich, and perfectly balanced for high-heat baking. Using true DOP-certified tomatoes gives an authentic taste of Naples, with a smooth texture and naturally sweet finish that perfectly complements a light, airy crust.

    Ingredients

    • (For about 6–8 pizzas)
    • 1 can (28 oz / 800 g) whole peeled San Marzano tomatoes (DOP if possible)
    • ½ tbsp table salt (adjust to taste)
    • 2 tbsp extra-virgin olive oil
    • 2–4 fresh basil leaves, torn (optional but recommended)

    Directions

    Prepare the Sauce

    Drain excess juice from tomatoes into a bowl, reserving it in case the sauce needs thinning. Crush tomatoes by hand until mostly smooth but still slightly textured—avoid over-crushing for best flavor and body.

    Stir in salt, olive oil, and basil until evenly mixed.

    Use the Sauce

    Spread thinly over stretched dough just before baking (Neapolitan Pizza Dough works beautifully). Use approximately 2–2½ oz (60–70 g) of sauce per 10–12″ pizza.

    Do not pre-cook the sauce—the natural sugars in the tomatoes caramelize under high oven heat, producing rich, authentic flavor.

    Notes

    Preparation

    • Use only high-quality San Marzano tomatoes with the DOP seal for the sweetest, least acidic results.
    • Do not blend the sauce completely smooth; a slightly rustic texture gives better flavor and adhesion.

    Serving Suggestions

    • Use as the base for Pizza Margherita—add mozzarella, parmesan, and fresh basil.
    • Try on Pizza Marinara with garlic, oregano, and a drizzle of olive oil.
    • Use in Shoarma Pizza or Carnitas Pizza for a Dutch or Mexican-inspired twist.

    Variations

    • For a smoother sauce, pulse briefly with an immersion blender (1–2 seconds only).
    • For a hint of depth, add a tiny pinch of sugar if your tomatoes are unusually acidic.
    • For a garlic-forward version, rub a cut clove of garlic over the dough before adding sauce.

    Make-Ahead & Storage

    • Store sauce in an airtight container in the refrigerator for up to 5 days.
    • Freeze for up to 3 months; thaw in the refrigerator overnight before using.