Condiments
Creamy Horseradish Sauce
We serve horseradish sauce with all beef roasts and steaks, just can’t go wrong in my book. If you prefer your sauce a bit spicier, add an additional tablespoon of the pickled horseradish.
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Pickled Horseradish
I’ve found that the secret to good spicy horseradish is to ensure the root is fresh. Fresh roots will be firm with no soft spots.
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Bacon Jam
When we make our homemade smoked bacon, we often have bacon ends that are misshaped sizes. This bacon jam recipe is a great way to use those odd sized ends or you can substitute with commercial bacon. This condiment goes great on hamburgers or can be used with homemade chips as a dip or sprinkled over fries.
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Candied Jalapeño Peppers
Russian Dressing
This Russian dressing is a bit spicier than most, since it’s intended for a Ruben sandwich. It’s worth a little extra effort to make this authentic recipe, it makes a much yummier sandwich than the store bought versions.
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Whole Cranberry Sauce
We prefer whole cranberry sauce and it’s really easy to make, so we forego the canned versions. We make a double batch (2 12-ounce packages), if you prefer, divide the ingredients in half for a smaller batch. Or if you have more leftover than you need, you can recook the sauce and then can in…
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Small Batch Pesto Sauce
Since I have a fresh basil plant that only yields about a cup of basil at a time, this recipe works great. Most recipes call for two to three cups of basil. This makes enough for two small pasta dishes or for using as a rub over chicken. If you want more, you can either…
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Aidan’s Barbeque Sauce
Aidan directed the creation of this sauce for a basic, not too spicy barbeque sauce.
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