Make it Yourself: Sauces and Condiments

Homemade Tomato Catsup: This catsup is thick and rich, just like the kind in the store. The good news here, howeveer is that you never run out if you freeze the extra. If you like your catsup in a squeeze or pump container, consider something unusual to hold your condiments. Just make sure you label it clearly and hope your family has a sense of humor.

You will need:
4 pounds tomatoes
1 large onion, chopped
1 tsp ground cloves
1 tsp salt
1 tsp allspice
1 cup vinegar
Sweetener to taste. (sugar, honey, molasses, brown sugar)

Prepare your tomatoes by peeling them: Put a large pan of water on to boil and when the water is hot, drop 2 or 3 tomatoes in at a time and leave them in the water for a minute, or until you see the skins begin to split. Then remove them to a bowl or strainer until they are cool enough to handle. Peel and chop the tomatoes over a bowl to catch all the juices.
Simmer tomatoes and onion in a heavy saucepan until tender--about 10 minutes.
Puree the cooked onion-tomato mixture in a blender or food processor and return to the saucepan. Add spices and vinegar and simmer, uncovered, very slowly, for 1 1/2 hours or until the mixture is reduced in volume by about a third. Stir frequently.
Cool and pour into containers. Let cool before storing in the refrigerator for up to 4 months or the freezer for 9 months.  If you wish you may can the catsup in a waterbath canner according to canner instructions.

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Seafood Cocktail Sauce: This mild sauce is perfect for dipping shrimp, clams or oysters and you can spice it up with any of the variations if this version tastes too wimpy.

You will need:
1 cup Homemade Tomato Catsup
1/3 cup lemon juice
1 Tbsp Worcestershire sauce
1 Tbsp grated onion
1 Tbsp grated green pepper

Combine all ingredients, mix well and allow to rest for at least 1 hour so the ingredients will blend and mellow. Chill thoroughly before serving. Store in the refrigerator in a  sterilized glass jar for up to 6 months. This sauce will not freeze well.

Variations: For a spicier sauce, add 1 tsp tobasco sauce to the mixture before chilling.
For an even kickier sauce, add 1 tsp horseradish along with the Tabasco.

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Chinese Duck Sauce: Use this recipe for dipping. Items to be dipped can include breaded chicken bits, crispy raw vegetables or the rest of all thoses fried noodles you get from takeout.

You will need:
1/2 cup plum jam
2 Tbsp applesauce
5 Tbsp cider vinegar
1 tsp brown sugar

Stir the applesauce into the plum jam and add the vinegar and sugar. Vigorously mix the ingredients in a bowl with a wire whisk. Serve sauce at room temperature. Store in a covered jar in the refrigerator; it will keep for 6 months.

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Chinese Mustard Sauce: Use this sauce along with Chinese duck sauce for an authentic beginning to any Chinese meal--just like in the restaurant.

You will need:
4 Tbsp dry mustard
6 drops peanut or corn oil
4 tsp vinegar

Combine all ingredients and stir thoroughly. If the paste is too thick for dipping, add a few more drops of vinegar until it is the consistency of thick cream.

Variations: For a stronger, more pungent flavor, try substituting sesame oil for the peanut or corn oil.
To add a real bite to the sauce, a drop or two of Tabasco or Chinese hot vinegar will do the trick.