Chipotles en Adobo (Chipotle Peppers in Adobo Sauce)This is the way to make your own "canned" chipotles en adobo.1 packed cup (2 ounces) stemmed chipotle chiles2 tablespoons finely chopped onion4 tablespoons catsup1 teaspoon minced garlic1/4 cup cider vinegar3 cups water1/2 teaspoon saltPut all ingredients in a non-reactive saucepan over medium heat and bring the liquid [...]

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Gourmet MayonnaiseSource: Kraft Mayonnaise jarCajun Mayonnaise1 cup Kraft Mayonnaise 1 teaspoon red pepper 1/2 teaspoon paprika1/2 teaspoon garlic1/2 teaspoon chili powder1/2 teaspoon onion powder 1/4 teaspoon black pepper1/4 teaspoon nutmegHerb Mayonnaise1 cup Kraft Mayonnaise 1 teaspoon oregano1 teaspoon basil 1/2 teaspoon garlic powder 1/4 teaspoon black pepperTex-Mex Mayonnaise1 cup Kraft Mayonnaise1 teaspoon cumin 1/2 teaspoon [...]

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Seafood Cocktail Sauce1 cup tomato catsup1/3 cup lemon juice1 tablespoon Worcestershire sauce1 tablespoon grated onion1 tablespoon grated green bell pepperCombine all ingredients, mix well, and allow to rest for at least 1 hour so the ingredients blend. Chill thoroughly before serving. Store in the refrigerator in a sterilized glass jar for up to 6 months. [...]

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Red Chile WashYou can rub this onto seafood and meats before smoking, use it in marinades, sauces and mayonnaise, and coat foods before grilling.1 cup dried New Mexico Red Chile Pur?e2 tablespoons honey1 tablespoon Dijon mustard1/2 teaspoon dried Mexican oregano, crumbled2 garlic cloves, peeled and pressed1/2 teaspoon ground toasted cumin seedsMix all ingredients together, then [...]

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Champagne Mustard2 cups champagne1 cup chopped onion2 cloves garlic, minced4 ounces dry mustard2 tablespoons honey1 tablespoon vegetable oil2 teaspoons saltFew drops hot pepper sauceCombine wine, onion and garlic in small saucepan; heat to boiling, turn down heat and simmer 5 minutes. Cool and strain. Place dry mustard in another pan and slowly add cool wine [...]

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No-Cholesterol Mayonnaise1/3 cup Egg Beaters or similar egg    substitute (at room temperature)3/4 teaspoon salt (optional)1/2 teaspoon dry mustard1/4 teaspoon paprika1/8 teaspoon cayenne2 tablespoons lemon juice1 cup olive oil, vegetable oil, or a combinationCombine egg substitute, spices, salt, lemon juice and 1/2 cup oil in a food processor. Whirl a few seconds to mix. With processor [...]

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Sauce for LambTry this over lamb steaks or shoulder chops.4 tablespoons butter1 medium stalk celery, chopped1 medium carrot, chopped1/2 medium onion, chopped2 cloves garlic, chopped1 teaspoon pickling spices1/4 teaspoon rosemary4 ounces tomato paste1/4 cup beef bouillon1/4 cup red wineJuice of 1 lemon1/4 teaspoon nutmeg4 tablespoons cold butter2 egg yolks, well beatenIn a heavy skillet melt [...]

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Jalapeno Mustard1/3 cup Colman’s dry mustard1/3 cup cider vinegar 2 teaspoons yellow mustard seeds2 eggs1/2 cup beer or water2 tablespoons minced pickled jalape?os, plus    2 tablespoons jalape?o pickling liquid1 1/2 tablespoons molasses1 tablespoon minced onion1/2 teaspoon saltIn a small bowl, mix the dry mustard and vinegar until a smooth paste forms. Stir in mustard seeds; cover, [...]

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Hunter’s Sauce for Wild Duck1 cup red currant jelly1 teaspoon dry mustard1/2 teaspoon Worcestershire sauceJuice of 2 lemons1 tablespoon prepared horseradish sauce1 cup dry red wineCombine ingredients in a small, heavy saucepan and bring to a boil. Simmer slowly until slightly thickened.

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Apricot Mustard SauceSubmitted to RGM by Gil (I LOVE TO COOK) Ehret1/2 cup apricot preserves2 tablespoons Dijon-style mustardForce the preserves through a fine sieve into a small bowl and stir in the mustard. Transfer the sauce to a portable container and serve at room temperature.Yield: 1/2 cup

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