Do you mix condiments to make even better ones?

joho

We both loved the Yo!Sushi salt and pepper seasoning for chicken wings but it disappeared off the shelves. So my husband now makes his own. Can't tell you what's in it or the proportions - I'm sure it's different every time he does it!

expertlinguist

I mix tomato ketchup and mayonnaise 50/50 to make seafood sauce.

rockstarnorth

Brown sauce and sriracha, on sausages in a bap.

You can thank me later.

Also, mayo + finely chopped garlic + chives + lemon juice + dijon mustard = Domino's garlic and herb dip.

beanielou

Mayonaise with English mustard mixed through.
Yummy.
Love it with chicken & also with wee potatoes

DiamondLil

I had several out of date jars of pickles and chutneys that the family wouldn't eat because they didn't like them; I emptied the whole lot into a large pan, added some curry spices and water and brought to the boil. Simmered for an hour and poured back into the original. now washed and heated jars. Put the lids back on and they sealed on cooling. Only one jar left now as family loved my "home made curry pickle".

Rosa_Damascena

DiamondLil said:

I had several out of date jars of pickles and chutneys that the family wouldn't eat because they didn't like them; I emptied the whole lot into a large pan, added some curry spices and water and brought to the boil. Simmered for an hour and poured back into the original. now washed and heated jars. Put the lids back on and they sealed on cooling. Only one jar left now as family loved my "home made curry pickle".

That is what I call resourceful!

spender

YorksLass said:

I make my own barbecue sauce/marinade, rose marie sauce, satay sauce, sweet & sour sauce, salad dressings, tandoori marinade mix, mixed spices and mixed herbs.  It's quick and easy and you can just make up the amount you need.  The barbecue sauce can also be frozen so it's worth making up a larger batch.

I also make my own pickled onions and cucumber - just slice ordinary onions thinly, place in a jar, cover with malt vinegar and leave for a few days.  Same for pickled cucumber.  And sometimes a mix of both.

All this started many years ago - more than I care to remember - when I was a SAHM mum with two young children and only one wage coming in.  I bought a Shirley Goode cook book (many will remember her) and learned from her ideas of making things cheaply instead of buying ready made.

Any chance of some recipes, they all sound great 

rbrad76

My daughter invented Pink Sauce. A mixture of Mayo and Tomato sauce, she was devestated when she saw the same sauce available in shops.
I make what I call Secret Special Sauce which is a mixture of tomato, soy, vinegar (great way to use up vinegar from pickles) and sugar and whatever else takes my fancy, it works especially well with ribs and chicken wings. 

YorksLass

Here's the barbecue sauce/marinade one:

225 ml balsamic vinegar
180 ml ketchup (a cheap-y one is fine)
80 g brown sugar
1 garlic clove, crushed (I use garlic paste)
1 tablespoon Worcester sauce
1 tablespoon mustard
1/2 teaspoon each of salt & pepper

Place all the ingredients in a pan and simmer over a medium heat for 15-20 mins or until quantity is reduced by a third.  Warning: it's a bit smelly during the cooking period!  Allow to cool before storing in fridge (lasts about 10 days) or portion and freeze. 

YorksLass

Sweet & Sour Sauce (serves 4):

1 large can pineapple pieces in natural juice
1 tablespoon white vinegar
2 teaspoons brown sugar
2 teaspoons soy sauce
2 tablespoons tomato sauce
1 teaspoon grated or mince ginger
1 tablespoon cornflour

Combine vinegar, sugar, soy sauce, tomato sauce and ginger in a pan.
Mix 3 tablespoons of pineapple juice with the cornflour and add to pan.
Add remainder of juice and stir over a low heat until the sauce is thickened.
Add pineapple and stir again.

Good with fish, chicken or pork.