What Bottled Sauces are in Your Fridge?
Want to take a very decisive step toward health?
Ditch those MSG, rancid vegetable oil, additive filled dressings and sauces from the store and start making your own!
No bottled sauces or dressings compare to the flavor and quality of homemade salad dressings and sauces – even the organic brands. Not only will you be doing your health a huge favor by taking this step, but you will be saving quite a bit of money too!
I demonstrate 8 recipes in this video and you will see how fast and easy it is to make these sauces even when a time crunch is part of your normal daily routine.
For a complete transcript of this video, please click over to the Weston A. Price Foundation:
Sarah, TheHealthyHomeEconomist.com
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{ 56 comments… read them below or add one }
Thanks for this. My son is really sensitive to dairy and cane sugar. This makes buying organic condiments hard to find because they usually contain sucanat. I will be returning to this video to make all our favorities (ranch dressing). This came at just the right time.
Yumm (ˆڡˆ) RT @HealthyHomeEcon: Video: 8 Homemade Salad Dressings and Sauces — The Healthy Home Economist http://t.co/U6zHbds
I really wish I could print a text version of the recipes. My computer won’t let me see videos so I miss out when that is the only way the information is conveyed. Ocoee
Click on the link to the transcript of the video and the recipes are printed there.
Great tips. I’ve been making my own dressings and sauces for years now and the store bought stuff doesn’t even compare when it comes to taste.
My favorite base salad dressing it olive oil, lemon, nama shoyu and raw honey. Can spice it up from there. Simple and good.
Oh, sounds delicious! Are you able to share the proportions of each with us?
Homemade Salad Dressings and Sauces http://bit.ly/mTsMOr via @HealthyHomeEcon
This is great! I love how the recipes build on each other- thanks, Sarah!! And excellent quality video, by the way, really nice!!
My mayo never turns out that thick…what oil did you use?
I used half sesame and half coconut oil – my current favorite blend.
Found your mayo post….I have been using half olive and half coconut, which is very tasty and great for salad dressings, etc. Since we are grainfree I don’t often spread it on anything, just use it in chicken/tuna/salmon salad, as a base for dressings and in dips. I’m going to experiment with adding just a touch of another oil to see if that changes the consistency- thanks for your fantastic posts
Great job!
Thanks so much Kelly!
There is a lot of work that goes into planning and filming these videos … and the goal is to make it look like the whole thing was a piece of cake which is kind of ironic!
I don’t have a food processor, much less one which “pulses” (for the mayo)! Also, I can’t stand the taste of olive oil (nor sesame) – so I use avocado oil or grape seed oil for my salad dressings and homemade mayo. Any suggestions on how to make mayo without a food processor? Mine always flops so I’m looking for someone who really knows how to make the stuff. My blender (Cuisinart) has a round rubber top thingy which is removable so I can drizzle the oil that way, but every time I try to make mayo in it, I end up with slop – it never really thickens. My DH doesn’t like real mayo, he likes that crappy Miracle Whip. Any recipes floating around which would taste like that junk?
You could also use a stick/hand blender if you have one, they are pretty inexpensive compared to food processors. Make sure to drizzle the oil very slowly to make it emulsify right, so it gets thick and stays that way. Maybe you could also throw in another egg yolk for good measure. Miracle Whip is slightly sweet so I guess adding sugar would do it–otherwise Google is always the answer when looking for a recipe ;D
Thank you for being such a wonderful resource! I love your blog and especially your videos!
Thank you for doing this. I especially liked going back to see how to make whey and cream cheese as I’ve recently found a source for raw milk.
Thank you so much!!
Would love a transcript! What can be substituted for fish sauce. Allergic to fish!
thank you!!
great video! thank you for including bbq sauce, one of my husband’s favs! Do you happen to know a recipe for French or Catalina dressing?
What a great video! I keep all of these sauces in my fridge AT ALL TIMES and love the idea of combining for sweet and sour and barbeque! If I am making a roast with bbq sauce, would you recommend using homemade (and killing the enzymes) or buying organic? I usually feel like it is a waste to heat up anything (milk, cheese, cream, all condiments and dressings) as I put whey and ferment most everything but I suppose losing some of the enzymes is still better than starting out with a junky loaded product to begin with?
Better to heat the one you made yourself and lose the enzymes than buy the junky store stuff as you said. I’m very disappointed even with the organic bottled offerings.
I use this site as a resource. These dressings are all in my fridge and I love new ways to combine them to make… http://fb.me/HlmR1G2Y
In the complicated world we live in, it’s good to find simple slotiouns.
1vVGXC ykoyumurufug
I am also allergic to fish sauce – anchovies, is there a substitute? Great recipes thank you for sharing!
Sarah – you look fabulous!
I have a pretty excellent cameraman who knows the right angles and how to light me correctly!!! But, hey I’ll take the compliment !
just curious, why videos and not ht e written article?
Sarah,
Is there any thing wrong with organic deodorised sunflower oil? The method of deodorisation is an injection of steam over a few hours, not by additives. I use all cold pressed oils otherwise and love my organic kalamata olive oil straight from Crete, via a greek organic wine grower here in France but olive I find too strong and my coconut is raw and solid. Any advice?
Thanks for the video,
Helen
If an oil is deodorized it is because it has become rancid. I would not recommend purchase an oil that required any sort of deodorizing to hide the off smell. Can you get sesame oil?
Sorry meant to say my post was concerning mayo, not other sauces.
helen
To D.,
When I make mayo, I just dump all the ingredients into a pint sized jar, put an immersion (stick) blender in all the way to the bottom, turn on, and slowly raise it up. Then you can go up and down with it until it’s the consistency you want. Works every time!
great video I just love getting your emails. I was wondering what you use your sweet and sour sauce on. Also when you say 1/4 cup horseradish do you mean straight grated horseradish root or the mixed up horseradish paste.
By the way you look so great. Thank you again
Hi Lara, we primarily use the sweet and sour on homemade chicken nuggets. DELISH!!
It is great for dipping for pretty much anything though.
I use the freshly ground horseradish that has vinegar and salt in it as well. I find it in the refrigerated section of my healthfood store.
Thanks for these recipes. I watched the video and was inspired to try mayo again, I have made it in the past but do not like the strong flavor of the olive oil. I saw that you said your new fav is coconut and sesame oil mayo, and I have been meaning to try coconut oil mayo myself, so after seeing this got up and went straight to the kitchen. OMGoodness the coconut oil mayo is to die for!! I always thought that it would be weird tasting, but it isn’t at all. I didn’t add sesame oil, wanted to try it straight up 1st, but I am a happy girl now!
Oh I’m so glad it worked out for you Vivian! I don’t know what I would do if I had to go back to store mayo … homemade just spoils you completely rotten, doesn’t it?
Winged a honey dijon mustard dressing with homemade mayo as a base and my husband liked it!!! This is a huge step forward…thank you for the inspiration
Woot!! Those hubbies can be tough nuts to crack sometimes, can’t they?
I love the video! I was wondering if you could tell me how to treat hemorrhoids? I know this is off topic but I need some help!!
Hi Jackie, there is a link to the transcript just before the video in the post.
Hi Liz, not sure what to sub for the fish sauce. Maybe try just leaving it out and see how it tastes?
Hi Fran, I do videos periodically just to mix things up a bit and to provide a different medium of learning for those who are more visually oriented.
Hi again Sarah-thank you for the answers I meant to ask one more thing. When you make the mayo with coconut oil do you melt it first if it is winter and is solid?
Thanks again
Hi Lara, yes – warm it gently on the stovetop. Just enough to melt it fully. Don’t heat it up too hot as you don’t want to cook the egg yolk in the mayo!
Thanks Sarah, this was great!
I love the videos. They are quick and to the point and show how quick and easy it is to make things from scratch. And, when you are trying to convince others, it is much easier to share a video than to say “here, read this.”
What brand fish sauce do you use? All the ones in the asian market I’ve been to have sugar in them… Love the your blog!!!
For the mayo, is it okay to be eating the eggs raw?
Hey there.
I’ve had a read of your blog. Just thought I’d let you know something, Sara.
I love you! You’re a life saver! My hero! Hahaha <3
THANK YOU SO MUCH FOR THIS BLOG!
Peace.
Thank you Nida! I am SO GLAD. It really truly does mean so much to get this type of feedback!
A friend of mine shared this site with me and I am so happy she did! I love traditional cooking, my Nourishing Traditions cookbook and am trying to heal my digestive system w/this kind of food, so you are a fabulous resource
)! I tried 2 of your recipes this morning: the almond pancakes and was trying to make egg-salad w/homemade mayo. Unfortunately, I think I overblended? on the mayo (was trying to make a larger batch) and it all separated 
(. Do you know if there is a way to salvage it and restore the creamy consistency? I’d hate to waste all that expensive oil. Thanks for the advice!
Is there a possible substitute for whey in the ketchup recipe?
After it’s fermented, adding some vinegar to taste will help it keep even longer.
Have you ever tried Bragg’s dressings? They are super delicious and I always assumed that they were high quality.