If the supply is dry, make your own on the fly.
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There have been many challenges facing the hospitality industry over the past 12 or so months and supply of stock has been one of the biggest on that list. Some venues have even been forced to run with limited menu items and the reliance on ready-made products haven’t helped with this matter either.
If you often buy your dressings, marinades, and sauces ready-made, what is the alternative when stock runs dry? These products are quite simple to make, and in most cases are cheaper. Starting with a couple of simple bases you can easily make the majority of the ready-made products in your cupboard or dry store. There are many variations of the below but these are designed to be simple and effective.
MAYONNAISE BASED DRESSINGS
A basic plain mayonnaise can be flavoured with almost anything and it provides a great base to make popular dressings such as the below. Typically, each dressing is made separately by combining all ingredients at once but you can cheat this method by making a large batch of the plain mayonnaise and then make small batches of whatever dressing you like whenever you need.
BASIC MAYONNAISE
1 egg yolk 1 Tablespoon vinegar
1 Tablespoon Dijon mustard 1 teaspoon salt 200ml vegetable oil
1. Combine yolks, mustard, vinegar, and salt in a bowl or a food processor.
2. Add the oil in a slow and steady stream while whisking vigorously, or by keeping the food processor running. The mayonnaise will thicken quickly and the more oil that’s added, the thicker it will become. It can be thinned down, however, by adding a few drops of hot water.
NOTE: There may be occasions where the sauce will separate, or split. This can easily be fixed by starting a new batch of the yolks, mustard, and vinegar then adding the original mix as you would the oil.
CAESAR DRESSING
250ml mayonnaise base
1 small garlic clove, finely crushed
2 anchovy fillets, chopped
2 Tablespoons fresh lemon juice
4 Tablespoons grated Parmesan cheese
GARLIC AIOLI
Originally made using garlic, olive oil, and salt, it has now been adapted to a mayonnaise base and commonly made as a garlic infused mayonnaise.
250ml mayonnaise base
1 Tablespoon minced garlic
1 teaspoon Lemon Juice
COCKTAIL SAUCE
250ml mayonnaise base
1 Tablespoon Tomato Sauce 1 teaspoon Worcestershire Sauce
1 teaspoon of horseradish
THOUSAND ISLAND DRESSING
250ml mayonnaise base
½ Roasted Red Capsicum, skin removed
1 Tablespoon Tomato Sauce
1 teaspoon Lemon Juice
1 Tablespoon finely chopped chives
½ Gherkin
Finely chop the capsicum and gherkin or puree in a food processor then combine ingredients.
TATZIKI
½ large cucumber
2 cloves of garlic
2 tablespoons quality extra virgin olive oil
1 x 500g tub of strained Greek yoghurt
1 small bunch of fresh dill
a few sprigs of fresh mint
Juice 1 lemon
1. Slice the cucumber in half lengthways and scrape out the seeds using a teaspoon then grate the remaining cucumber. 2. Mix a little salt with the cucumber and place in a sieve over a bowl. Give it a stir and leave to drain for a couple of hours. Stir occasionally and press onto it to help squeeze the liquid out.
3. When most of the liquid has drained from the grated cucumber, spread it out over a tea towel and pat dry.
4. Finely grate or crush the garlic, then combine with the oil in a large bowl. Add the cucumber and stir in the yoghurt until evenly distributed.
5. Finely chop the dill and mint leaves, then fold through the yoghurt mixture along with a squeeze of lemon juice. Season with salt to taste.
HONEY MUSTARD DRESSING
250ml mayonnaise base
2-3 Tablespoons of honey
2 teaspoons Dijon mustard
POTATO SALAD DRESSING
250ml mayonnaise base
125ml sour cream
1 Tablespoon Dijon mustard
1 Tablespoon finely chopped chives
COLESLAW DRESSING
250ml mayonnaise base
1 Tbsp apple cider vinegar
1 Tablespoon celery seeds
1 Tablespoon Dijon mustard
1 Tablespoon sugar/honey
TARTARE SAUCE
250ml mayonnaise base
2 Tablespoons fresh lemon juice
2 Tablespoons chopped gherkins
2 Tablespoons chopped capers
1 Tablespoon chopped parsley
BLUE CHEESE DRESSING
250ml mayonnaise base
50g Stilton
VINAIGRETTE BASED DRESSINGS
The four main ingredients of a vinegar-style dressing are mustard, sugar, vinegar, and oil. There will be variations of these ingredients which will create the base. The mustard, sugar, vinegar (along with other ingredients) are combined first, with the oil being added last in a slow and steady stream while whisking in a bowl or adding to a food processor. Fresh herbs are an exception and can be added after the oil.
BALSAMIC VINAIGRETTE
100ml balsamic vinegar
3 Tablespoons brown sugar
1 Tablespoon Dijon mustard
250ml olive oil
Combine vinegar, sugar and mustard in a food processor.
Add oil in a slow and steady stream until combined.
BASIC FRENCH DRESSING
3 Tablespoons white wine vinegar
1 Tablespoon Dijon mustard
1 teaspoon caster sugar
¾ cup olive oil
Combine vinegar, mustard and sugar in a bowl and whisk until well combined.
Add oil in a slow and steady stream, whisking constantly. Season with salt.
ITALIAN DRESSING
3 Tablespoons white wine vinegar
1 Tablespoon Dijon mustard
1 teaspoon honey
½ teaspoon minced garlic
¾ cup olive oil
1 teaspoon fresh parsley, finely chopped
1 teaspoon fresh oregano, finely chopped
1 teaspoon fresh thyme, finely chopped
RASPBERRY VINAIGRETTE
150g frozen raspberries
150ml white wine vinegar
150ml raspberry vinegar
75g castor sugar 1 Tablespoon Dijon mustard 250ml vegetable oil
Bring raspberries, white wine vinegar, raspberry vinegar and sugar to the boil and slowly simmer for 5 minutes. Puree in a food processor then strain and cool. Once cool, add the vinegar mixture, the mustard and 1 Tablespoon of the solid raspberry puree to a clean food processor. Add the oil in a slow and steady stream.
THAI VINIGARETTE
3 Tablespoons white wine vinegar 1 Tablespoon Dijon mustard 1 teaspoon palm sugar 1 teaspoon fish sauce 1 teaspoon lemon juice 1 teaspoon sweet chilli sauce ¾ cup olive oil 1 Tablespoon fresh coriander, finely chopped
COLOURED & FLAVOURED OILS
BASIL OIL
This oil will produce a vibrant green colour and is great for an added garnish to dishes.
250g Basil leaves fresh (washed)
250ml olive oil (chilled)
500ml ice cold water
Boiling salted water
1. Blanch quickly the basil leaves in boiling water then put them straight into the ice water.
2. Dry the leaves thoroughly with a cloth or paper towel.
3. Now place basil leaves in a deep container with the oil and blitz with a stick blender.
4. Let sit in the fridge for 1 hour then strain through a very fine strainer and keep only the oil.
CHILLI OIL
500ml Olive Oil
10 chillies
½ teaspoon Paprika
1. Cut chillies in half lengthways and hit the top with the palm of your hand.
2. Place in a saucepan with olive oil and paprika.
3. Heat gently so the chillies start to wilt but not allowing them to go dark.
4. Remove from heat and allow to cool to room temperature.
Chillies can either be removed when cool or left in the oil.
ROSEMARY & GARLIC OIL
4 cloves of garlic, peeled
1 large sprig of rosemary
500ml Olive Oil
1. Smash garlic cloves by pressing the blade of a knife onto them.
2. Place into a saucepan with the olive oil.
3. Cut the rosemary into pieces small enough to be submerged in the oil and add.
4. Heat gently until the cloves start to soften without getting too dark in colour then remove from heat and allow to cool to room temperature.
The garlic and rosemary can either be removed when cool or left in the oil.
TUMERIC / PAPRIKA OIL
This produces a vibrant highlighter yellow colour and is used more for garnishing purposes than flavour. It brings life and colour to many dishes. Simply add 2 Tablespoons of Tumeric to 500ml Olive Oil and heat to about 80⁰C. Remove from heat and allow to cool to room temperature then strain through a cloth or fine filter. The same can be done with paprika to form a bright red oil. Flavours can be added if desired.
MACADAMIA NUT OIL
The oil will take on the flavour of the nut magnificently and be a great addition to your salad or even a marinade for chicken.
1. Roast 200g of macadamia nuts until golden brown. Roughly crush.
2. Add to 1 litre of extra virgin olive oil and heat to approximately 60ºC.
3. Blend in a food processor and let sit until it has cooled down. Strain through a fine sieve.
SAUCES
BBQ SAUCE
1 ½ cups brown sugar
1½ cups ketchup
½ cup red wine vinegar
½ cup water
1 tablespoon Worcestershire sauce
2 ½ tablespoons dry mustard
2 teaspoons paprika
2 teaspoons salt
1 ½ teaspoons black pepper
2 dashes hot pepper sauce opt
NAM JIM
4 cloves garlic ½ bunch coriander 4 Tbsp salt 4 green chillies - sliced and de-seeded
120ml fish sauce
5 Tbsp palm sugar
½ bunch spring onions - finely diced
juice of 6 limes (200ml)
1. Crush garlic, coriander, and salt in a bag.
2. Put in chillies and crush.
3. Mix in sugar, fish sauce, lime juice, and spring onions.
SATAY SAUCE
1 cup coconut milk
1 cup peanut butter
½ cup sweet chilli sauce
1 Tablespoon lemon juice
1 teaspoon minced garlic
Salt to taste
Slowly heat all ingredients in a saucepan until combined. Don’t allow to boil otherwise the sauce will separate.
SALSA VERDE
½ cup parsley leaves, washed
½ cup basil leaves, washed
½ cup mint leaves, washed
½ cup coriander leaves, washed
Juice from ½ lemon
1 teaspoon crushed garlic
1 Tablespoon Dijon mustard
½ teaspoon salt
60-80ml olive oil
BASIL PESTO & SUNDRIED TOMATO PESTO
300g basil leaves
45g fresh garlic
150g shaved parmesan
100g Roasted pine nuts (or cashews)
60ml Lemon juice
Salt & pepper
500ml cold olive oil
ONION JAM
1 large red onion, finely sliced
1 small baby beetroot, cut in similar strips to the onion
75ml balsamic vinegar
3 Tablespoons brown sugar
1. Cook onion on a low heat with a little oil until soft with no colour.
2. Add balsamic vinegar and brown sugar and cook for 10 minutes.
MARINADES
RED WINE AND ROSEMARY MARINADE
250ml cup red wine
125ml cup olive oil
1 large sprig rosemary
1 Tablespoon lemon juice
30 peppercorns
TANDOORI MARINADE
600ml natural yoghurt
1 Tablespoon coriander powder
1 Tablespoon garam marsala
1 Tablespoon Turmeric
20g ground ginger
1 Tablespoon ground garlic
Lemon juice
BBQ RIB MARINADE
250ml Oyster Sauce
250ml Hoisin Sauce
2 Tablespoons Worcestershire sauce
2 Tablespoons sweet chilli sauce
90g brown sugar
4 teaspoons smooth mustard
2 crushed garlic cloves
250ml water
SOY, HONEY, AND GARLIC MARINADE
500ml soy sauce
500ml honey
15 cloves garlic crushed
500ml olive oil or water
Juice of two lemons
4 Tablespoons Dijon mustard
PERI PERI MARINADE
10 Birds Eye chillies
1 Tablespoon paprika
Juice from 2 limes
4 garlic cloves
500ml olive oil
75ml red wine vinegar
HOLLANDAISE SAUCE & BEARNAISE SAUCE
Traditionally French, Hollandaise and Béarnaise sauces are made using the same process with a slight variation in ingredients to form an emulsion. They both use clarified butter which is the oil from the butter minus the milky solids.
Once the sauce is completed, simply cover with a towel or plastic wrap and place in a warm, but not hot, area to the side. If it get's too hot it will separate, or split. Once the sauce has been added to the dish it can also be carefully finished off with a blow torch to caramalise the top.
For something a bit different try adding flavours such as gumleaf oil, chilli powder, or pesto.
BEARNAISE SAUCE
4 Tablespoons white wine vinegar
4 black peppercorns
1 bay leaf
3 Tablespoons of Tarragon, finely chopped
2 French Shallots, finely diced
2 egg yolks
200g clarified butter (see below)
1. Combine vinegar, peppercorns, bay leaf, 2 Tablespoons of the Tarragon, French shallots in a small saucepan and bring to the boil. Reduce heat and simmer until liquid is reduced to 2 tablespoons. Strain and cool down.
2. Combine egg yolks and vinegar mixture in a large heatproof bowl. Place over a saucepan of simmering water but do not allow water to touch base of bowl. Whisk mixture until it turns a pale yellow colour and thickened. Remove bowl from heat.
3. Gradually add clarified butter in a thin, steady stream, whisking until mixture has thickened. Mix in the remaining 1 Tablespoon of chopped Tarragon.
NOTE: If sauce becomes too thick, whisk in 1-2 Tablespoons of hot water. If the sauce separates, start the base again and add the separated product.
HOLLANDAISE SAUCE
4 Tablespoons water
4 Tablespoons white wine vinegar
4 black peppercorns
1 bay leaf
2 egg yolks
200g clarified butter (see below)
1. Combine water, vinegar, peppercorns and bay leaf in a small saucepan and bring to the boil. Reduce heat and simmer until liquid is reduced to 2 tablespoons. Strain and cool down.
2. Combine egg yolks and vinegar mixture in a large heatproof bowl. Place over a saucepan of simmering water but do not allow water to touch base of bowl. Whisk mixture until it turns a pale yellow colour and thickened. Remove bowl from heat.
3. Gradually add clarified butter in a thin, steady stream, whisking until mixture has thickened.
NOTE: If sauce becomes too thick, whisk in 1-2 Tablespoons of hot water. If the sauce separates, start the base again and add the separated product.
CLARIFIED BUTTER
Melt the butter in a small saucepan over low heat until the solids separate from the oil. Use a metal spoon to skim any foam from the surface. Pour the clear yellow butter into a jug and discard the milky residue.
SPICE BLENDS
For a list of common spice blends head to our post Spicing it up in the Kitchen: A Guide to Common Spices and Spice Blends where we cover each spice individually as well as the following:
▹ Curry Powder
▹ Taco Seasoning
▹ Ras el Hanout Moroccan Spice
▹ Dukkah Spice
▹ Garam Masala
▹ Chinese Five Spice
▹ Harissa Spice
▹ Mixed Spice (Pudding Spice)
▹ Berbere Spice Mix
▹ Baharat Spice Mix
STOCKS AND JUS
To find out a great way to make stocks and jus head to our post Stock Standard Guide to Stocks where we cover:
▹ Beef Stock
▹ Beef Jus
▹ Brown Chicken Stock
▹ White Chicken Stock
▹ Fish Stock