If you make it yourself, then you KNOW what's in it! Foodstuffs you can make at home better and cheaper! For homemade remedies and beauty, see my Mama said... cookbook. For household items, see my Don't put THAT in your mouth! cookbook.
Variations: Aioli---add chopped garlic, Basil---chop basil and add, Cilantro---add chopped cilantro and fresh lime juice, Sun-dried Tomato---soak first in hot water; drain, chop and add, Tartar Sauce---add chopped pickle, onion and roasted red peppers, Thousand Island---make like Tartar Sauce but add catsup and hard cooked egg
A simple recipe for plain ol' Homemade Horseradish. I make a lot at once and I put mine in the fridge for 3-4 days then transfer all but one to the freezer. Note: Prep Time and Servings depends on the amount of Horseradish you have and want to make. I also recommend you make this outdoors or in a well ventilated area.
This salsa is similar to one at the local restaurant we used to frequent when we lived in Georgia. I went home and experimented to try to come up with one that tasted like the restaurant's and this is what I came up with. If you like your salsa even hotter you can adjust the hot seasonings to your taste. I always get lots of compliments when I serve this. Don't let all the ingredients scare you off...it's really easy to make. No accurate time on prep and actually the longer you let it simmer the better it is. I don't know how many exact servings you get but it does make alot. (The flavor will be more intense if you use the fresh herbs but its just as tasty with the dried)
When you're out of mayonnaise, blend a batch of this Homemade Mayonnaise in under 1 minute. Because of the raw egg, this is not recommended for very young children or elderly persons, although washing the egg shell reduces the chance for contamination.
Creme Fraiche (pronounced "fresh") is not an item easily found in local grocery stores, in certain parts of the country. The French use it often in cooking and whenever a recipe called for this ingredient, of course, I didn't have it! Then Food & Wine published it and I use it again and again. I always have it on hand in the refrigerator just "in case" I have to use my imagination and whip up a sauce for something fast! A tablespoon of creme fraiche swished into the drippings of any pan roasted pork chop or chicken breast (& a dash of white wine) turns it into an amazing meal. If you don't know about this wonderful cream, try it and you'll find more uses to this "secret" ingredient :)
This is from "The Natural Gourmet" by Annemarie Colbin. It's supposed to be foolproof, and I guess it must be because it came out right for me the first time. If you don't like the idea of using all extra virgin olive oil then you can follow the original recipe's recommendation of 3/4 cup cold pressed soy or sunflower oil and 1/4 cup extra virgin. This isn't going to come out white, btw.
I love ranch dressing, but it's not available in Israel. They've never even heard about it! I found this somewhere on the Internet about 10 years ago. My veggie daughter loves this on tomatoes. I like it on potato latkes, of all things.