condiment essentials: ultimate spicy seafood sauce

How To Make condiment essentials: ultimate spicy seafood sauce

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  PREP/PREPARE
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  You will need a bowl for making this sauce, and a non-reactive container to store it.
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  Storage Of Homemade Condiments, Spices, and Sauces Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in “Weck Jars” and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this sauce should last 8 – 10 days.
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  Homemade Mayonnaise To be sure, there are some good store-bought mayo’s on the market (my all-time favorite is Duke’s) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen’s teeth. If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=1
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  Homemade Worcestershire Looking for a good Worcestershire without anchovies, or all those chemical preservatives? It is easy/peasy to make and tastes like the real thing. So yummy. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
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  I do like to add some dill relish and a bit of horseradish for kick, but that is totally up to you.
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  Gather your ingredients (mise en place).
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  Whisk all of the ingredients together until smooth.
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  If you are adding the relish, first mix all the other ingredients together, and then fold in the relish bits.
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  Store in a non-reactive container in the fridge, until needed.
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  PLATE/PRESENT
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  Serve with just about any seafood (I love it with calamari) or use it as a spread on items like a seafood po’boy. Enjoy.
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  Keep the faith, and keep cooking.
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