Bags of Spices

THE HUGGINS FAMILY

Favorite Recipes

Search

Condiments

Finishing touches — relishes, pickles, spreads, and more.

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Cilantro-Lime Crema

    Cilantro-Lime Crema

    Smooth, tangy, and fresh—this cilantro-lime crema adds a bright, herby finish to tacos, enchiladas, grilled meats, and especially Chilaquiles Verdes. The balance of sour cream and mayonnaise gives it a silky texture that clings beautifully while staying light and refreshing.

    Ingredients

    • ¾ cup sour cream
    • ¼ cup mayonnaise
    • ½ cup fresh cilantro (leaves plus tender stems)
    • 1½ tbsp lime juice (plus ½ tsp reserved for finishing)
    • 1 tsp lime zest
    • 1 small clove garlic, grated or minced
    • ¼ tsp table salt
    • 1–2 tbsp water, as needed to thin

    Optional Add-Ins

    • ½ small jalapeño (seeded) for mild heat and vibrant color
    • 1 tsp pickled jalapeño brine for extra tang and brightness
    • A few drops chipotle adobo liquid for a smoky, savory variation

    Directions

    Blend the Crema

    Combine sour cream, mayonnaise, cilantro, lime juice, lime zest, garlic, salt, and 1 tbsp water in a blender or small food processor.

    Pulse several times, then blend until smooth and light green. If too thick, add more water a teaspoon at a time until the crema reaches a drizzleable consistency.

    Finish and Adjust

    Stir in the reserved ½ tsp lime juice for a burst of fresh citrus at the end. Taste and adjust seasoning—add more salt or lime juice to balance tang and creaminess.

    For a thinner drizzle, whisk in an extra splash of water.

    Serve or Chill

    Transfer to an airtight container and refrigerate for at least 30 minutes to let flavors meld. Stir before using. Serve cold or at cool room temperature.

    Notes

    Preparation

    • Combining sour cream and mayonnaise gives the crema a silky body that clings beautifully to food.
    • Include cilantro stems for extra aroma and a brighter green hue.
    • Blend briefly (10–15 seconds) to preserve color; over-blending can dull the green.
    • Add reserved lime juice at the end to refresh flavor after blending.

    Serving Suggestions

    • Drizzle over tacos, enchiladas, burrito bowls, or grilled meats.
    • Perfect accompaniment for Chilaquiles Verdes.
    • Use as a dipping sauce for vegetables or empanadas.

    Variations

    • Add ½ small jalapeño for mild heat and brighter color.
    • Blend in ¼ avocado for a creamier, thicker crema; reduce water slightly.
    • For smoky flavor, replace garlic with ½ tsp chipotle adobo sauce.

    Make-Ahead & Storage

    • Refrigerate in an airtight container up to 5 days; stir before serving.
    • Flavor deepens after a few hours as the lime and garlic infuse.
    • Not suitable for freezing—fresh herbs and dairy will separate.
  • Tartar Sauce

    Tartar Sauce

    This creamy, tangy tartar sauce comes together in minutes and tastes far fresher than anything store-bought. Bright citrus, briny capers, and herbs make it a perfect companion for fried fish, crab cakes, or roasted vegetables.

    Ingredients

    • 1 cup mayonnaise
    • ½ cup dill relish
    • 1 tbsp capers, rinsed and chopped
    • 1 tbsp fresh parsley (or 1 tsp dried)
    • 1 small shallot, finely chopped (or ½ tsp onion powder)
    • 1 tbsp lemon or lime juice
    • 1 tsp lemon or lime zest
    • 2 tsp Worcestershire sauce
    • 1 tsp Dijon mustard
    • ¼ tsp Tapatío hot sauce
    • salt & pepper, to taste

      • Optional Add-Ins

    • 1 tbsp fresh tarragon (or 1 tsp dried)
    • ½ tbsp fresh dill (or ½ tsp dried)
    • 1 tsp honey
    • ¼ cup crème fraîche or sour cream

    Directions

    Mix the Sauce

    Whisk together all ingredients in a bowl until well combined.

    Chill for at least 1 hour before serving to let the flavors meld.

    Notes

    Preparation

    • Please taste and adjust acidity—add more citrus juice if serving with rich fried foods.
    • For a chunkier texture, use whole dill pickles and hand-chop them instead of relish.
    • Fresh herbs brighten the sauce significantly, but dried herbs still work well.

    Serving Suggestions

    • Serve with beer-battered halibut, fish sticks, crab cakes, or shrimp.
    • Use as a spread for fish sandwiches or grilled chicken.
    • Try as a dip for roasted potatoes or fries.

    Variations

    • Swap dill relish for chopped cornichons for a sharper, French-style flavor.
    • Add a pinch of smoked paprika for a subtle smoky note.
    • Fold in a spoonful of crème fraîche for a lighter, silkier version.

    Make-Ahead & Storage

    • Keeps 4–5 days in the refrigerator in an airtight container.
    • Stir before serving, as some separation is normal.
    • Not suitable for freezing due to the mayonnaise base.