Homemade Condiments

Ranch dressing is a popular condiment at my house.  That's usually the only salad dressing I'll buy simply because my kids won't eat any other kind.  Well, I get a little sick of the same thing over and over.  We were almost out of Ranch and it was time to do the grocery shopping again.  Looking through my pantry, I realized that I had two packets of Italian dressing mix.  OK, I have sour cream and mayo in the fridge.  I think I'll make some creamy Italian dressing.  Maybe the kids will like it since it looks like Ranch...

Creamy Italian Dressing

6T mayo (I used olive oil mayo)

2T reduced fat sour cream

2T lemon juice

2T white vinegar

1 packet Italian dressing mix

1/2 tsp dried oregano, crushed

Put all ingredients in a jar with a screw top.  Shake until well combined.  Refrigerate.  Makes about 1 cup.

I also remembered that I have a recipe for Russian dressing.  It's super easy to make and I bet you have all of the ingredients in your pantry and fridge already.  Plus, when you make these at home, you know what's going in the dressing and you'll probably save a buck or two. 

Russian Dressing 

1/4 cup canola oil

1/4 cup ketchup

1 T sugar

1 T vinegar

1 T lemon juice

1 tsp W-sauce

1/2 tsp paprika
1/4 tsp salt
1/8 tsp pepper

Place ingredients in a jar with a screw top.  Shake until well combined.  Refrigerate until ready to use. Makes about 2/3 cup. 

For dinner tonight, Ethan chose to make crunchy chicken tenders.  (We followed the recipe we had, but honestly they didn't turn out the way we would have liked.  I am going to write my own similar recipe and will post it soon!)  I don't know about you, but I LOVE dipping my chicken tenders in barbecue sauce.  Barbecue sauce can be made in numerous ways.  Here's one of my versions! 

Carmelized Onion Barbecue Sauce

1 large onion, halved and thinly sliced

2 T butter

2 T brown sugar

1 cup ketchup

1/4 cup apple cider vinegar

1 T W-sauce

1 T liquid smoke

1 canned chipotle pepper in adobo sauce

In a large saucepan, cook the onion slices in the butter over med-low heat for 10 minutes or until soft. 


Stir in brown sugar.  Cook another 5 minutes and onions are carmelized.

Stir in remaining ingredients.  Simmer for 10 minutes. 

Pour sauce into blender and add 1/4 cup water or more to desired thickness.  Puree until well blended.  *Note: Remove chipotle pepper before pureeing, if less heat is desired.

Pour barbecue sauce into a screw-top jar and allow it to come to room temperature.  Refrigerate.