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Red Wine Vinegar Reduction
Pantry American

Red Wine Vinegar Reduction

4.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Combine vinegar, sugar, cinnamon sticks, lemon juice, and cloves in a saucepan; bring mixture to a boil, stirring to dissolve sugar. Reduce the heat to low; simmer until sauce reduces slightly and is thick enough to coat the back of a spoon, about 10 minutes.

By Melissa Vincent

Pickled Onions
Pantry American

Pickled Onions

4.1

Prep
5 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Combine onion, both vinegars, salt, and sugar in a saucepan over medium-high heat; bring to a boil. Remove from the heat and allow mixture to steep until onion is tender, about 20 minutes.
  2. 2 Cool for at least 30 minutes, then strain and serve.

By Bobi

The Best Lemon Vinaigrette
Pantry French

The Best Lemon Vinaigrette

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper together in a small bowl.
  3. 3 Slowly stream olive oil into vinegar mixture, whisking continuously, until well combined.
  4. 4 Add lemon juice and whisk to combine.
  5. 5 Pour vinaigrette into a screw-top jar or bottle; seal. Shake before serving.

By lukeder101

Onion Jam
Pantry American

Onion Jam

4.8

Prep
25 min
Cook
55 min
Total
80 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat vegetable oil in a heavy skillet over medium heat. Stir sugar into oil with a wooden spoon, stirring constantly, until mixture is a light caramel color, about 10 minutes. Mixture will be very hot.
  3. 3 Stir onion, salt, and black pepper into sugar mixture. Onions will immediately start to caramelize. Stir frequently over medium heat until sugar has dissolved and onions are browned, about 15 minutes.
  4. 4 Pour red wine vinegar into onion mixture; simmer until mixture reaches a jam consistency, about 30 minutes. Let cool to serve.

By WENDYMARIE37

Princess G's Rhubarb Chutney
Pantry European

Princess G's Rhubarb Chutney

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a saucepan over medium heat. Add onion; cook until softened, 5 to 6 minutes. Season with salt.
  2. 2 Stir in rhubarb, cranberries, sugar, vinegar, ginger, and cinnamon stick; cook, stirring occasionally, until rhubarb softens and begins to break down, 6 to 8 minutes. Discard cinnamon stick before serving.

By Princess G

Sweet-and-Sour Orange Sauce
Pantry American

Sweet-and-Sour Orange Sauce

4.8

Prep
5 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Combine water, brown sugar, vinegar, orange zest, soy sauce, ginger, Sriracha, white pepper, and cayenne pepper in a saucepan over medium heat; cook and stir until sugar is dissolved, 3 to 5 minutes.
  2. 2 Whisk ½ cup orange sauce and cornstarch together in a small bowl until well blended and orange zest starts to dissolve.
  3. 3 Increase heat; bring sauce to a slow boil, about 5 minutes. Stir cornstarch mixture into sauce, stirring occasionally, until thickened, 3 to 5 minutes. Cool before serving, about 3 minutes.

By duboo

Marinade for Chicken
Pantry American

Marinade for Chicken

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley.
  3. 3 Use to marinate chicken before cooking as desired. The longer you marinate, the more flavor it will have.
  4. 4 Enjoy!

By JILLYPOOH

Better Burger Sauce
Pantry American

Better Burger Sauce

4.4

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Drain water, and allow to cool, then peel, chop, and set aside.
  2. 2 In a bowl, stir together the vinegar and sugar until sugar is completely dissolved. Stir in mayonnaise, ketchup, relish, parsley, green onions, and chopped egg, and stir until well blended. Season to taste with salt, pepper, and Worcestershire sauce. Cover and refrigerate until ready to serve.

By big surprise

Spicy Strawberry BBQ Sauce
Pantry American

Spicy Strawberry BBQ Sauce

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Combine strawberry preserves, tomato puree, vinegar, sugar, chili powder, red pepper flakes, cumin, cayenne, and black pepper in a medium pot. Whisk to remove any lumps.
  2. 2 Bring strawberry mixture to a slow simmer over medium-low heat. Cook until sauce evenly coats the back of a metal spoon and is glossy, about 30 minutes, whisking frequently; never allow the bottom of the pot to scorch. Season with kosher salt.
  3. 3 Remove sauce from heat and let cool before transferring to a tightly sealed quart-sized container.

By alexisgoins

Garlic Bell Pepper Vinaigrette
Pantry American

Garlic Bell Pepper Vinaigrette

4.3

Prep
30 min
Cook
Total
2910 min

Instructions

  1. 1 Choose a clean bottle or jar with a well fitting lid or cork. Put the peppers, garlic, parsley, and basil into the jar or bottle. Pour in olive oil, italian dressing, and red wine vinegar. Season with salt and pepper to taste. Cover with lid, shake well to mix, and refrigerate at least 2 days to allow flavors to develop.

By NIC710

Spicy Asian-Style Wing Sauce
Pantry Asian

Spicy Asian-Style Wing Sauce

4.9

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Heat olive oil and sesame seeds in a small saucepan over low heat; cook and stir until seeds are slightly toasted, 3 to 5 minutes. Add soy sauce, brown sugar, honey, and vinegar; whisk until brown sugar is dissolved, 1 to 2 minutes.
  2. 2 Mix ginger paste, ground mustard, and red pepper flakes into soy sauce mixture; whisk until sauce is smooth, 2 to 3 minutes. Bring sauce to a boil; reduce heat and simmer until thickened, about 5 minutes more.

By Carissa

Absolutely Fabulous Greek Salad Dressing
Pantry Greek

Absolutely Fabulous Greek Salad Dressing

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard together in a very large container. Pour in vinegar slowly while mixing vigorously until well blended. Store tightly covered at room temperature.
  3. 3 Pour over salad and enjoy!

By DANIELLE M

Romesco Sauce
Pantry American

Romesco Sauce

4.6

Prep
10 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Place the tomatoes, bell pepper, and garlic cloves onto the prepared baking sheet. Brush the vegetables with some of the olive oil, then sprinkle with kosher salt. Bake in the preheated oven until the garlic has turned golden brown, 15 to 20 minutes. Remove from the oven, and allow to cool for 10 minutes. While the vegetables are cooling, bake the bread slice on one of the oven racks until golden brown. Remove and allow to cool.
  3. 3 Scrape the vegetables and any juices from the pan into a food processor or blender. Break the bread into pieces, and add to the food processor along with the toasted almonds, vinegar, paprika, and red pepper flakes. Puree until finely ground, then drizzle in the remaining olive oil with the machine running. Season to taste with additional salt if necessary.

By AngieItaliano

Authentic Chimichurri
Pantry Latin American

Authentic Chimichurri

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine parsley, olive oil, oregano, red wine vinegar, water, jalapeño, garlic, salt, and pepper in the bowl of a food processor.
  3. 3 Pulse ingredients until desired consistency is reached.
  4. 4 Serve and enjoy!

By Avon- status quo PRO

Homemade Red Wine Vinaigrette
Pantry American

Homemade Red Wine Vinaigrette

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Pour olive oil, red wine vinegar, and lemon juice into a sealable glass jar. Add garlic. Season with dry mustard, dried onion, pepper, salt, paprika, and turmeric. Shake until well combined. Keep refrigerated until ready to use.

By thedailygourmet

Nonna's Tuscan Salad Dressing
Pantry Italian

Nonna's Tuscan Salad Dressing

4.1

Prep
5 min
Cook
Total
65 min

Instructions

  1. 1 Place mayonnaise, vinegar, water, lemon juice, Parmesan cheese, olive oil, garlic, oregano, basil, and black pepper into a blender. Blend for 2 minutes, then pour into a salad dressing container and refrigerate, at least 1 hour. Shake well before using.

By Baricat