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tomato sauce (not from concentrate) salt pepper bay leaf honey Boil down tomato sauce with bay leaf until you reach the consistency you like for catsup. Add some salt, pepper and honey to taste. Keep in fridge for 3 weeks, or freeze in ice trays, then pop out into a plastic bag and keep in freezer.
This is surprisingly easy to make. Just make sure you add the oil slowly - take at least 1 minute to add it and it will come out beautifully. This keeps in the fridge for 3 weeks if you only use clean utensils to scoop it out. Use in seafood salads, tuna salad, devilled eggs, or add herbs for a veggie dip. 2 egg yolks 2 Tbsp lemon juice (use only if it is fresh or not from concentrate) 2 Tbsp water 1 tsp honey 1 tsp dried mustard 1/2 tsp salt 1/4 tsp cayenne (optional) 1 cup safflower or sunflower oil Stir together everything except oil in a small saucepan over low heat until it bubbles in 1 or 2 spots. Remove from heat and let stand 5 minutes. Pour into food processor or blender, add oil SLOWLY (to allow the oil to emulsify). Scrape sides as necessary. Put in fridge. |