Condiments
M=Meat | P=Parve (no meat, no dairy) | D=Dairy | VEG=Vegetarian | V=Vegan | GF=Gluten Free​
Click here to print all condiment recipes.
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Mayonnaise 
P | VEG | GF
Makes 8 oz.
For a neutral flavored mayo, use a neutral oil like safflower, sunflower, grapeseed or canola. For a more distinct flavor use a good extra virgin olive oil or experiment with other flavored oils.

 
Ingredients
1 whole egg
Juice of ½ lemon
½ tsp ground mustard
½ tsp salt
¼ tsp white pepper
6-8 oz oil

Directions 
  1. Add all ingredients except oil to bowl of a small food processor; blend.
  2. While processor is working on high, slowly drizzle in oil until mixture becomes thick.
If you only have a large processor, double the recipe.
Parve Sour Cream 
P | VEG | GF
Makes about 1/2 cup.

​Ingredients
¼ cup soft tofu
¼ C mayonnaise
2 tsp lemon juice
¼ tsp sour salt (citric acid)
Salt to taste

Directions ​
Add to bowl; use whisk to combine.
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Ketchup
P | VEG | V | GF
Makes about 1 quart.

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​​Ingredients
1 x 15 oz can tomato pureé
1 tsp onion powder
1 tsp garlic powder
½ C brown sugar
3 TBSP tomato paste
1 TBSP salt
Pinch of cinnamon
1 tsp yellow mustard powder
1/5 cup apple cider vinegar

Directions
  1. In small saucepan, combine all ingredients.
  2. Use immersion blender to pureé for smoother texture.
  3. Bring to boil; lower to simmer until reduced and thick.
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Yellow Mustard
P | VEG | V | GF
Makes 8 oz.



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​Ingredients
6 TBSP mild yellow mustard powder
¼ C white wine vinegar
½ C water
1/3 tsp salt
¼ tsp turmeric
1/8 tsp garlic powder
1/8 tsp paprika
1 tsp ground yellow mustard
1/5 cup apple cider vinegar

Directions ​
  1. In small saucepan, combine all ingredients.
  2. Bring to boil; lower to simmer until reduced and thick.
Tartar Sauce
P | VEG | GF
Makes about 3/4 cup.
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​Ingredients
​½ C mayo
1 tsp parsley, chopped
2 tsp capers, chopped
¼ C cornichons, diced
2 tsp lime zest
2 tsp lemon zest
1 TBSP lemon juice
Pinch cayenne
S&P

Directions
Add to bowl; mix.​
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Tehina
P | VEG | V | GF
Makes about 2 cups.
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​Ingredients
​1 C raw tahini paste
1 C water or slightly more
4 garlic cloves, smashed
1/3 cup parsley, chopped
Juice from 1-2 lemons

Directions
  1. Smash & pulverize garlic until it’s a paste.
  2. Add all ingredients to bowl of food processor.
  3. Pulse to combine. Add more water a little at a time, until tehina flows off a spoon.