Condiments and Sauces

BUTTER SUBSTITUTE

Makes approximately ½ cup

For use in baking or for spreading, this substitute is very mild in flavor.

¼ cup trans fat-free shortening
3 tablespoons unsweetened applesauce
½ teaspoon lemon juice
pinch of salt

 

Combine all ingredients in a small cup or bowl. Mix vigorously to combine.

CATSUP

Makes approximately 3 cups

In this recipe, I recommend using Contadina brand tomato paste, as its ingredient list is very short: tomatoes. Honey is my preferred sweetener, but stevia powder is a pleasant alternative. This catsup is not quite as sweet as commercial catsups. Increase the honey by half if you desire something sweeter.

2 cups water (filtered)
two 6-ounce cans tomato paste
1 tablespoon apple cider vinegar
½ teaspoon garlic salt
½ teaspoon sea salt
¼ teaspoon paprika
1 tablespoon finely chopped onion
6 tablespoons honey or
1½ teaspoons stevia powder

 

 

Combine all ingredients in a blender. Puree until smooth. Place in a medium saucepan. Bring to a boil over medium heat, stirring often. Turn down heat to a slow boil and cook for approximately 5 minutes. Refrigerate.

MAYONNAISE

Makes 1½ cups

This mayonnaise is mild in flavor. Although very nice as is, I add a little tarragon or paprika for an extra flavor boost.

1 tablespoon dried egg whites (Deb El Just Whites)
1 tablespoon apple cider vinegar
½ teaspoon salt
5 tablespoons water
1 cup canola oil

 

Place dried egg whites, vinegar, salt, and water in a blender. Blend until well combined. With blender running, slowly pour in oil. Scrape down the sides of the blender if needed during mixing.

RANCH-STYLE DRESSING

Makes approximately 1½ cups

Dairy-based ranch dressing has nothing on this version. Enjoy it on salads or for dipping.

¼ cup canola oil
½ cup mayonnaise
¼ cup coconut milk
3 tablespoons apple cider vinegar
½ teaspoon garlic salt
2 teaspoons honey or pinch of stevia powder
1 tablespoon minced onion
1 teaspoon lemon juice
1 teaspoon tarragon (dried)
¼ teaspoon xanthan gum

 

Combine all ingredients in a medium-size bowl. Stir well to combine. Mixture will thicken in a minute or two.

TACO SEASONING

Mix up a few batches of this recipe to save time.

1 tablespoon brown rice flour
1 tablespoons sorghum flour
1½ teaspoons garlic salt
1½ teaspoon chili powder
½ teaspoon onion powder
¼ teaspoon paprika
1 teaspoon dried chopped onion or
1 tablespoon minced fresh onion

 

In a small bowl or cup, combine all ingredients. Mix well. Add to the browned meat and ¾ cup of water. Simmer to allow flavors to blend.

MACARONI AND CHEESE-STYLE SAUCE, DAIRY-FREE

Makes approximately 1½ cups

Here is a dairy-free, creamy sauce to substitute for traditional cheese sauce. The navy beans add body; the turmeric adds yellow color; the oil adds a creamy mouth-feel, and the nutritional yeast adds a complexity to the flavor. Very pleasant.

1 cup rice milk
2 tablespoons potato starch
1 teaspoon garlic salt
½ teaspoon onion powder
¼ teaspoon turmeric
¼ cup canola oil
¼ cup canned navy beans (drained)
1 tablespoon nutritional yeast (optional)

 

Combine all ingredients except for the beans and the yeast in a microwave-safe bowl. Mix well. Microwave on high for approximately 1½ to 2 minutes until thick. Stir once during microwaving. Pour the sauce into a blender. Add the beans and yeast (if desired). Process on high until the mixture is smooth. Serve hot over gluten-free pasta.

PIZZA SAUCE

Makes approximately 3½ cups

Tomato puree is the perfect consistency for use in pizza sauce. When you purchase the tomato puree, try to find one with no extra spices or salt. I like to use extra virgin olive oil for its great flavor in this recipe.

one 28-ounce can tomato puree
2 tablespoons olive oil
2 teaspoons dried oregano or Italian seasoning
2 teaspoons garlic salt

 

In a medium saucepan, combine all ingredients. Simmer at a near boil for 15 minutes for flavors to blend.