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Tzatziki Sauce
Pantry Greek

Tzatziki Sauce

4.2

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Peel cucumbers; remove seeds with a spoon. Grate cucumber on the large holes of a box grater, then squeeze to drain excess liquid.
  2. 2 In a food processor combine the grated cucumber with Greek yogurt, garlic, olive oil, dill, lemon juice, salt, and pepper. Blend until smooth.
  3. 3 Serve immediately or for best flavor cover and refrigerate for at least 1 hour before serving.

By Dinah

Greek Seasoning Blend
Pantry Greek

Greek Seasoning Blend

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place salt, garlic powder, basil, oregano, cinnamon, black pepper, parsley, rosemary, dill, marjoram, cornstarch, thyme, and nutmeg in a small bowl; mix well.
  3. 3 Transfer to an airtight container for storage.

By Misty Jane Pilgrim

Chef John's Tzatziki Sauce
Pantry Greek

Chef John's Tzatziki Sauce

4.8

Prep
15 min
Cook
Total
205 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.
  3. 3 Place yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. Mix cucumber into yogurt. Add garlic, cayenne pepper, and lemon juice; mix thoroughly.
  4. 4 Stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. Adjust all seasonings to taste.
  5. 5 For best results, cover bowl with plastic wrap and refrigerate for a few hours or overnight. Transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.
  6. 6 Enjoy!

By John Mitzewich

Mom's Country White Gravy
Pantry American

Mom's Country White Gravy

4.3

Prep
Cook
20 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt bacon fat in a large skillet over medium heat. Stir in flour, salt, and pepper. Cook, whisking continuously until the roux becomes paste-like and light golden brown, about 10 minutes.
  3. 3 Gradually whisk 4 cups of milk into the flour mixture, and bring to a simmer over medium heat.
  4. 4 Cook and stir until gravy is heated through and smooth, 3 to 5 minutes, adding more milk if gravy is too thick.
  5. 5 Serve hot on a biscuit.

By Nancy Smith

Simple Turkey Gravy
Pantry American

Simple Turkey Gravy

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat fat in a medium saucepan over medium-low heat, 2 to 3 minutes. Whisk in flour; continue to cook until paste turns golden, about 5 minutes.
  2. 2 Gradually whisk in drippings and stock. Increase heat to medium and cook, whisking vigorously, until smooth and thick, 5 to 10 minutes.
  3. 3 Season gravy to taste with pepper. Serve hot.

By The Gruntled Gourmand

Old-Time Kentucky Bacon Milk Gravy for Biscuits
Pantry American

Old-Time Kentucky Bacon Milk Gravy for Biscuits

4.6

Prep
Cook
25 min
Total
25 min

Instructions

  1. 1 Heat bacon drippings in a skillet over medium heat; whisk flour into drippings until smooth. Reduce the heat to low and cook, stirring constantly so it doesn't burn, until roux is caramel brown in color, about 15 minutes. Stir in salt and black pepper.
  2. 2 Add milk, 1/2 cup at a time, whisking until thoroughly blended after each addition. Bring gravy to a simmer, then whisk constantly until thick, smooth, and bubbling.

By Tess DeFevers Ehling

Roast Chicken Pan Gravy
Pantry American

Roast Chicken Pan Gravy

4.9

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Pour fat from drippings into a bowl and reserve. Whisk flour into remaining drippings left in pan; mixture will seem dry. Add 2 tablespoons reserved fat, or as needed, to the drippings mixture to combine with flour.
  2. 2 Place the pan with drippings mixture over low heat and toast flour until light brown and mixture gives off a nutty fragrance, about 5 minutes.
  3. 3 Drizzle about 1/3 cup cold chicken stock at a time into pan drippings, whisking each addition of stock into mixture until thoroughly combined. Continue whisking, scraping any browned pan drippings from the bottom of the pan into gravy; bring to a simmer. Continue to cook, whisking constantly, until gravy is thick and flour has combined with the liquid, 8 to 10 minutes. Season with salt and pepper. For the smoothest texture, strain gravy before serving.

By John Mitzewich

Homemade Turkey Gravy
Pantry American

Homemade Turkey Gravy

4.9

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Separate oil from liquid in turkey drippings by pouring drippings into a clear 4-cup measuring cup; allow drippings to settle and separate into oil on top and juices on the bottom.
  2. 2 Transfer ¼ cup oil to a saucepan using a kitchen syringe or baster.
  3. 3 Stir flour into oil in the saucepan; cook and stir over medium-low heat until color changes to a light brown, about 5 minutes.
  4. 4 Stir 1 cup juice from drippings in the measuring cup into flour mixture (roux); cook and stir, adding more drippings for a thinner gravy, until gravy is heated through and smooth, about 5 minutes. Stir chicken broth into gravy; cook and stir until heated through, adding more broth for a thinner gravy, about 5 minutes.

By Travis Strean

Lobster Dipping Sauce
Pantry American

Lobster Dipping Sauce

4.7

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Gather all ingredients,
  2. 2 Melt 1 tablespoon butter in a saucepan over medium-low heat. Add garlic; cook and stir until lightly browned, about 3 minutes.
  3. 3 Add remaining butter and reduce heat to low. Stir to melt butter, then mix in lemon juice, cilantro, and pepper. Let mixture steep over low heat for about 10 minutes.
  4. 4 Strain before serving if desired.

By johnd

Zaxby's Chicken Fingers Dipping Sauce
Pantry American

Zaxby's Chicken Fingers Dipping Sauce

4.5

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk mayonnaise, ketchup, and garlic powder together in a bowl. Add Worcestershire sauce to the mayonnaise mixture and whisk until smooth.
  3. 3 Sprinkle enough pepper over the surface of the mayonnaise mixture to cover; stir to incorporate. Repeat sprinkling and stirring of pepper once more.
  4. 4 Cover bowl with plastic wrap and refrigerate until the seasonings have blended into the sauce, at least 2 hours.

By franny

Whole30 Easy Balsamic Vinaigrette
Pantry American

Whole30 Easy Balsamic Vinaigrette

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine olive oil, mustard, vinegar, salt, and pepper in a Mason jar or container with a tight-fitting lid; cover tightly with the lid and shake vigorously until thickened, about 2 minutes. Taste dressing and adjust flavor with salt and pepper.

By SheLovesPaleo