7 Sauces That Taste Better Homemade

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Two weeks ago I provided nine nonbeef burger recipes. Consider these recipes an addendum: homemade alternatives to the bottled and jarred condiments that are lined up like summer’s foot soldiers on our refrigerator doors.

Why spend time making your own condiments? A legitimate question, even for cooks who embrace the D.I.Y. mentality that yields things like homemade salad dressings, salsas and hummus, all of which could be considered “condiments” in their own right. But when it comes to ketchup and its brethren — relish, barbecue sauce and the like — most of us cave and revert to the store-bought versions.

Resist that impulse. The reasons are the same as they are for countless other foods that you can readily grab at the store: controlling and customizing flavor and avoiding worthless (or harmful) artificial ingredients. Those are enough for me.

Read the rest of this column and get the recipes here.

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6 Comments

  1. Dan said...

    While making these certainly takes effort, so many store made sauces are crammed full of HCFS (which is a sugar that induces diabetes more readily than other sugars out there and is horribly addictive), so making our own is actually an investment in our overall health!

  2. Danielle Hughes said...

    This sounds amazingly delicious! I love choosing fresh options whenever I cook, and the taste is capable of being felt by all who eat the dish. Nothing is more rewarding than a great meal, and the devil is in the details. I’ve heard that freezing condiments can be done, but had some issues freezing a pesto. Wondering if that is recommended, or best to make fresh before each meal?

  3. Sarah said...

    Thanks for the article! Homemade food is always healthier.

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