Elevate your apple pies, tarts, and strudels to a new level by adding this one simple ingredient.  Apple cider syrup will bring a new dimension of flavor to any apple filling you prepare.  This easy-to-make flavor concentrate requires only one ingredient and a little bit of time.  Not only delicious in pies and other baked goods, this syrup will add the perfect fall flavor to your pancakes and waffles.  And use some of this apple syrup to make an Apple Cider-Car Cocktail, it’s the perfect drink for Thanksgiving entertaining that will certainly get you in the spirit of the season. 

I love fall.  Of all of the seasons I think fall would have to be my favorite.  I know many folks pick spring or summer, but there is something about the amazing colors of the autumn leaves and the crisp air that I find most exhilarating.  Fall is also apple season.  And yes apples are available all year long but there are none crisper or more flavorful than those in the market this time of year.  Baked goods with apples are some of my favorites, next to blueberries that is, and not to forget rhubarb, and peaches and…..well OK most any baked good, but a slice of fresh baked apple pie or strudel definitely sends me to my happy place.

I was very pleased when I discovered apple cider syrup a few years ago in a gourmet baking shop.  I thought the syrup sounded very intriguing, so I hesitantly offered over my arm and leg and made the purchase.  The concentrated flavor of this syrup definitely worked as advertised and my apple fillings never had more flavor, but the product was quite pricey.  So after a bit of research I discovered that this secret elixir really was nothing more that reduced apple juice.  Just that simple.  So for merely a few dollars and a bit of time I can make my own secret ingredient and have it available whenever and for whatever I want.

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Apple Cider Syrup

The secret ingredient for the most delicious apple fillings for your pie, tarts, and turnovers.

Course Spice

Cuisine American

Keyword Apple Cider Concentrate

Cook Time 45 minutes minutes

Servings 2 cups

Author Christoph

Ingredients

• 64 ounces organic apple juice not apple cider

Instructions

• In a sauce pan over medium-high heat reduce apple juice to about 2 cups or until it has the consistency of maple syrup.

Notes

Watch the temperature of the syrup as it begins to thicken, reducing heat as necessary to prevent burning.

I will not proclaim to be able to make a perfect pie by any stretch of the imagination.  But here are a few tips I have acquired over the years that I find do help me.

Crust

I will tell you right now pie crust is not my strongest suit.  I have always admired people who can crumble together a flaky buttery crust with ease.  I also must admit that I often use packaged crusts, I know that will disappoint some folks but I guess since I have not perfected the crust I have focused more on fillings.  There are many recipes and your mother may have taught you hers, but just in case here is one for a Basic Single or Double Pie Crust.

• Don’t over work the dough – When mixing the dough work in only enough ice water to form a crumble that will hold together when pressed.  When rolling, work from the center out and only enough to form the size you need for your pan.  Excessive rolling causes the gluten in the dough to strengthen creating a tougher crust.
• Keep it Cold – Whether you are using shortening or butter in your dough keeping it cold is key to a flaky crust.  Lightly greasing the bottom of your pie tin will help crisp up the bottom crust of your pie.  If you are working on a decorative or elaborate top for your pie, place the filled shell back in the fridge while you work on your design.

Apples

Everyone seems to have a favorite apple, however some work better for baking that others.  While the red delicious is the iconic apple it is not the best for baking, and the granny smith may not be the first apple you grab for snacking but she is the work horse of the pie.  I have learned that a mixture of apples will give you a good result and help to prevent the apples from shrinking during baking leaving you with a gap between the crust and the filling.  Some of the best apples for pies are…

• Granny Smith
• Honeycrisp
• Golden Delicious
• Rome
• Jonathan or Jonagold
• Braeburn

Filling

One of the things I enjoy about making an apple pie is that it really is quite simple, not a lot of fuss or muss.  I was given a recipe for an apple pie spice mixture that is a fantastic blend and can be used for tarts and strudels as well.  I keep a jar of this in my pantry during apple season which makes pie baking even easier.

• 4 Tablespoons ground cinnamon
• 1 1/2 teaspoons ground nutmeg
• 1/2 teaspoon ground allspice
• 1 teaspoon ground ginger
• 1 1/2 teaspoons ground cardamom

Other tips that I would share with you are as follows.

• Evenly slice the apples – Whether you like thicker or thinner apples in your pie, slice them all the same thickness.  They will bake evenly by doing this.
• Pre-cook the apple slices – Precooking the slices of apples slightly helps in two ways.  It helps the apples to become nice and tender with out over baking the crust, and it reduces the shrinkage of the filling which can leave a gap below your top crust.  Place the apples on a plate and microwave uncovered for 4 to 5 minutes just to take the edge off.
• Melted butter – Instead of dotting the top of your filling with butter, toss the sliced apples in melted butter.  No need for lemon juice, and this allows for a more even thickening of the filling.
• Powdered sugar – Yes that’s right, powdered sugar.  Using confectioners sugar instead of granulated gives a more even distribution throughout the filling.  Sift your thickening agent (flour or cornstarch) with the powdered sugar along with your spices before adding to your apples.  This will make sure your filling is completely thickened and evenly spiced.
• Apple Cider Syrup – This really is the key to maximum apple goodness.
• Raisins and Dried Cranberries – Either of these will add a bit of interest and flavor to your filling if desired but are not necessary.  Toasted walnuts also can offer a some interesting texture and taste if desired.

Decorative Crusts

Make the top of your pie your personal signature.  With a little bit of time and a few simple tools you can turn an ordinary looking pie in to a work of art.  There are many versions of lattice that are not too difficult to do, and cookie cutters can make fun shapes to add dimensions to your pie.  If you need some inspiration, here is a link for some Amazing Pie Crust ideas.

• Keep it Cold – It is important to keep your dough cold.  If your work of art is taking more time than you expected, put it back in the fridge for a bit.
• Parchment Paper – You might find it helpful to work your design on a piece of parchment.  This allows for easy transfer on to your pie or back in the cooler for a bit. Trace the outline of your pan on the underside of the paper for a helpful guide.
• Pizza Cutter and Ruler – These basic tools make cutting strips of crust a breeze.
• Cookie Cutters – Use your cookie cutters to add seasonal touches to your crusts, or make a special pie birthday pie with your special persons favorite shapes.  Fork tines and butter knives work well to add detail to your shapes.
• Chill before Baking – When you have finished your Picasso and sealed the edges, pop your pie back in the fridge for about 20 minutes before baking.  This will help to keep your top crust flaky.
• Make it Shine – Egg wash will bring lots of color to your crusts but can hide details.  Try using whole milk.  It is easy to work with and will bring a nice color and shine to your pie.  And don’t forget the sprinkles.  Sanding sugar can add a lot of sparkle and fun to your crust.

Baking

When it comes to baking there are just a few tips I would offer.

• Rack Position – If your oven has a bottom element place your oven rack slightly below center.  This will help the bottom crust to brown.  If you have a top element the center rack will work fine but don’t go higher.
• Parchment Paper – Place your pie on a parchment lined sheet pan.  This makes for easy transferring in and out of the oven as well as making clean up a lot easier in the case of a spill over.
• Heat Shield – After 30 minutes in the oven, lay a flat piece of aluminum foil over the top of the entire pie.  Don’t try to bend it around the crust just lay it gently on top.  Then remove the foil about 30 minutes prior to the final baking time.  The crust should stay tender and brown nicely with out burning.  Adjust the time for removing the foil based on the color of your pie nearing the end of baking.  If your crust has lots of color leave it on.
• Let it Cool – A fruit pie is the temperature of the sun when it comes out of the oven, and holds it heat for quite a while.  Allow about 2 hours for the pie to completely cool.  This will also give the filling enough time to set up so you can cut nice clean pieces.

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Secret Ingredient Apple Pie

Easy recipe for the best apple pie filling you have ever tasted bursting with appley goodness.

Course Dessert, Pies

Cuisine American

Keyword Apple Cider Concentrate, Apple Pie, Apple Pie Filling, Best Apple Pie, Secret Ingredient Apple Pie

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Cool 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 8

Author Christoph

Ingredients

Filling

• 8 cups apples mix of Granny Smith and Fuji, cored, peeled, and thinly sliced
• ¼ cup dried cranberries (optional)
• 2 tablespoons butter melted
• ¼ cup apple cider syrup* see recipe above
• 1 tablespoon vanilla extract
• 1 ¼ cup confectioners' sugar
• ¼ cup flour
• 1 teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon allspice
• ¼ teaspoon ground ginger
• ¼ teaspoon cardamom
• ¼ teaspoon salt

Crust

• Double Pie Crust made from scratch or packaged
• Topping
• Milk
• Sanding sugar

Instructions

• Position a rack in the center of the oven and heat to 350°F.

Filling

• Microwave the sliced apples uncovered on a plate for 4 to 5 minutes, until they have softened a just a bit. Drain off any liquid then transfer to a large mixing bowl. Allow to cool to room temp and toss in the dried cranberries.
• Add melted butter, apple cider syrup, and vanilla. Toss to evenly coat.
• In a separate bowl, whisk together the powdered sugar, flour, spices, and salt. Add to apple slices and toss to combine.

Assemble

• Lightly grease the bottom of a 9” - 10” pie tin with shortening. (This help to brown the bottom crust)
• Roll out half of the dough to form the bottom crust. Spoon apple filling into the crust.
• Roll out the top crust and position it over the filling. Trim off any excess and seal and crimp the edges. Cut a slit in the center for steam to escape or cut the remaining crusts in strips to create a lattice.
• Brush the crust with milk and sprinkle with sanding white sugar.

Bake

• Place the pie on a parchment-lined baking sheet and bake for 30 minutes. Carefully lay a sheet of aluminum foil on top of the pie covering its entire surface and bake for an additional 80 minutes. Remove the foil and bake for another 10 minutes for a total of 2 hours or until the filling is bubbling and the crust is lightly browned.
• Remove the pie from the oven, and allow it to cool for several hours.
• You can store the pie for a day or two at room temperature or cover and refrigerate for up to 5 days.
• Apple pie also freezes well. Wrap chilled pie tightly with plastic wrap and foil.

Notes

Here is a Recipe for basic pie crust or use your own favorite. 

 

Finding a Mexican restaurant that has a great salsa is like hitting the jackpot for me.  I love a salsa with a spicy deep heated flavor, not just hot, but a sauce that makes you stop and think about it.  I have long believed that you can  judge the menu of a Taqueria simply by its salsa.  Being presented a mediocre red dip usually signals the quality of the meal to come.  Many establishment unfortunately serve an Americanized version of a sauce that is flat, full of onions, tomatoes and everything but the most important ingredient peppers.  I am not afraid of flavor or heat and understand they are not one and the same.  I also am aware that spicy and hot are two different things.  Well this salsa is the real deal, made with nothing but peppers, a little garlic, and some salt.  So if you’re like me and enjoy a spicy flavor and some heat, then I am confidant you love will this sauce.

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Taqueria Style Salsa

Here is a simple and easy to make recipe for a deep flavored authentic restaurant style salsa. Perfect for tacos and tostadas or any Mexican dish.

Course Sauce

Cuisine Mexican

Keyword taqueria style salsa

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 2 pints

Author Christoph

Ingredients

• 16 Chili California dried peppers
• 10 Chili Guajillo dried Peppers
• 12 Chili Pequin dried peppers
• 4 garlic cloves peeled
• Salt and pepper to taste

Instructions

• Add several quarts of water to a large sauce pan and heat over medium-high heat to a low boil.
• Lightly toast the peppers and garlic in a dry skillet over medium-high heat for a few minutes, stirring to prevent burning.
• Place roasted peppers and peeled garlic cloves in the pan of hot water.
• Bring the water in the pan to a boil. When the water is at a good boil, turn off the heat and cover the pan with a lid. Allow the peppers to soak for about 30 minutes or until soft.
• Reserve one cup of the water and then drain the peppers.
• Cut the stems off of the peppers and slice them in half. Using your knife gently scrape off part of the seeds and discard. Scrape the flesh from the skins of the peppers. You can skip this step and process everything but I prefer to remove the skins.
• Place peppers and garlic into a food processor with a small amount of the reserved water and process until smooth, adding more of reserved water as needed.
• Season salsa with salt and pepper to taste. I find it does take a bit of salt to get the flavor to pop. If you taste the salsa with a chip remember most of them are salted so you might not get an accurate flavor reading of your sauce.
• Pour the sauce back in the saucepan and turn the heat until almost boiling. Taste the salsa as it cools for additional salt or pepper.
• Store in a sealed container in the fridge for up to a month, or seal in jars following safe canning techniques.

Notes

You can adjust the heat and flavor of your salsa by increasing or decreasing peppers. For a hotter sauce do not remove many of the seeds.

Crème fraîche is an amazing and versatile cooking ingredient.  It can be used as a substitute for yogurt, sour cream, or even mayonnaise in most recipes. The higher fat content of crème fraiche means you can boil it in soups, sauces and simmers without it separating.  Try it in potato salad or alongside some fresh fish or fruit.  Use crème fraîche in cakes and desserts to bring a new level of flavor, and for an authentic Mexican meal serve it in place of sour cream. 

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Crème Fraiche

Crème fraîche is an amazing and versatile cooking ingredient. It can be used as a substitute for yogurt, sour cream, or even mayonnaise in most recipes. 

Course Sauce

Cuisine French

Prep Time 5 minutes minutes

Resting time 1 day day

Total Time 5 minutes minutes

Servings 2 cups

Author Christoph

Ingredients

• 2 cups whipping cream
• ¼ cup buttermilk or lemon juice

Instructions

• Mix the two ingredients in a glass jar. 
• Cover with a tea towel and let stand at room temperature (about 70 degrees) for 8 to 24 hours or until very thick.
• Stir well and place lid tightly on jar. Store in the fridge for up to 10 days.

Notes

I prefer the product made using buttermilk; to me it has a creamier finish.

Pepper, garlic, and spices are used to create an amazingly deep flavored chili sauce called harissa. Originating in Tunisia, this North Africa pepper sauce is also common in Libya, Algeria and Morocco. Used as an ingredient in goat or fish stew, harissa is also used in lablabi, a chickpea soup usually eaten for breakfast, and to flavor couscous. In addition the paste like pepper sauce makes an excellent rub for meats and eggplant. In regions like Tunisia that experience extreme temperatures and have little refrigeration, hot pepper paste is believed to act as a preservative for meat.

Recipes vary for harissa vary according to the household and the region. Ingredients can include cumin, red peppers, garlic, coriander, and lemon juice. Saharan versions of the sauce are made with peppers that give it a smoky flavor.

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Harissa

Peppers, garlic, and spices are used to create an amazingly deep flavored chili sauce called harissa.

Course Sauce

Cuisine North African

Prep Time 1 hour hour

Servings 1 cup

Ingredients

• 10-12 dried red chili peppers
• 3 cloves garlic minced
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 teaspoon ground coriander
• 1 teaspoon ground caraway seeds
• 1/2 teaspoon cumin

Instructions

• Soak the dried chilies in hot water for 30 – 45 minutes. Drain. Remove stems and seeds (I kept about half of the seeds to add heat).
• Place all ingredients in a food processor and puree.
• Store harissa in the refrigerator in a tightly closed jar.

Notes

I find it very helpful to wear gloves when handling hot peppers.

Smooth creamy cheese sauce with a zesty bit of heat.  Perfect for serving over a plate of nachos, or with tortilla chips for dipping.

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Queso

A smooth creamy cheese sauce with a bit of heat. Perfect for serving over a plate of nachos.

Course Sauce

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8

Author Christoph

Ingredients

• 4 ounces pepper jack cheese grated
• 4 ounces cheddar cheese grated
• 1 Tablespoon cornstarch
• 1 12 ounce can evaporated milk divided
• 2 teaspoons Tabasco more or less to taste
• pinch salt

Instructions

• Toss together cheese and cornstarch in a medium-sized saucepan until evenly coated.
• Stir in 1 cup evaporated milk, the hot sauce and salt.
• Cook over medium-low heat stirring often, until thickened, smooth, and bubbly.
• Stir in additional evaporated milk if needed until desired consistency is reached.

Notes

(Recipe from Smitten Kitchen)

This spicy green salsa is not your typical Salsa Verde usually made with tomatillos, but I find that their cousin the green tomato makes for an amazing flavorful and tangy sauce.  Zesty and sweet, this salsa delivers a well-rounded balance of deep flavor and heat.  Quick and easy to make, this recipe is a great way to make good use of some of your unripened tomatoes as well as delicious Fried Green Tomatoes.

Here in the mile-high city we have been experiencing a long and beautiful fall this year , however recently the night temps have dropped leaving me with an abundance of unripened tomatoes.  I have already been through one round of covering my plant to protect it from the cold but the inevitable is at hand. Winter will soon be arriving, and it is time to let the garden go.

Tomatoes cease to ripen with the temps fall below 50 degrees, however there is no reason to give up on the green fruit. A tomato that has some blush or beginning of color will typically ripen in about 7 days in a warm environment, while tomatoes that are completely green can take up to 14 days. Green tomatoes can be wrapped in newspaper or placed in a bag with an apple or banana to speed up the process.

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Green Tomato Salsa ~ Salsa Verde

This spicy green salsa is not your typical Salsa Verde usually made with tomatillos, but I find that their cousin the green tomato makes for an amazing flavorful and tangy sauce. Zesty and sweet, this salsa delivers a well-rounded balance of deep flavor and heat.

Course Side Dish

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 3 Pints

Ingredients

• 3-4 pounds green tomatoes stems removed and halved
• 1 red onion medium-sized peeled and quartered
• 1 yellow onion medium-sized peeled and quartered
• 2 Hatch chilies or Anneheims
• 2 jalapeno
• 1 Serrano pepper
• 6 cloves garlic peeled
• 1 cup fresh cilantro
• Juice of one fresh lime
• Salt to taste

Instructions

• Heat oven to 475 degrees F (use convection if you have it).
• Light brush the bottom of a roasting pan with olive oil. Place tomatoes cut side down and brush with oil. Roast for 15 – 20 minutes or until tomatoes take on some roasted color.
• In a second pan prepare onions, peppers, and garlic for roasting in the same manner as the tomatoes, lightly coating with oil. Place in the oven for 15 to 20 minutes. Check the garlic after about 10 minutes and remove if soft and lightly browned. Continue roasting onions and peppers until the skin of the peppers is slightly blistered.
• Set everything aside and allow to cool.
• Place roasted tomatoes, garlic, onions and lime juice in a food processor and pulse until well combined. Cut the tops off of the peppers and peel the skin (you might consider wearing gloves). Cut in half and remove seeds if desired (remember seeds add heat, I kept mine). Rough chop peppers and add to the processor along with the cilantro. Pulse to combine. Add salt to taste.
• Store in a tightly sealed container in the fridge for up to six weeks, or seal in jars and process in a water bath according to safe canning procedures.

Notes

I use the greenest of the green tomatoes since they take the longest to ripen. There is no need to peel the tomatoes or peppers, however I do prefer to peel the peppers. I like heat, so I add the pepper seeds but you can always omit them. Feel free to add or reduce the amount of peppers you use.

Tender cuts of lamb are grilled to perfection then nestled on a bed of orzo and peas with feta cheese.  Mint chimichurri adds a delightfully bright freshness with an interesting combination of flavors and transforms this dish in to an amazing dining experience.  Easy to prepare, these elegant little lamb chops would most certainly be the perfect thing to serve your family this Easter.

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Grilled Lamb Chops with Mint Chimichurri

Tender cuts of lamb are grilled to perfection then nestled on a bed of orzo and peas with feta cheese. Mint chimichurri adds a delightfully bright freshness with an interesting combination of flavors and transforms this dish in to an amazing dining experience.

Course Main Course

Cuisine American

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4 people

Ingredients

Chimichurri:

• 2 cups fresh mint leaves
• 1 cup fresh parsley
• ½ cup olive oil
• 3 Tablespoons white wine vinegar
• 3 Tablespoons fresh lemon juice
• 3-4 cloves garlic chopped
• 1 jalapeno cored and seeded
• salt, pepper, and sugar to taste

Orzo & Peas:

• 2/3 cups dry orzo pasta
• 1 cup fresh or frozen green peas
• ½ cup mint chimichurri above
• ½ cup crumbled feta cheese
• salt and pepper to taste

Lamb:

• 1 4-6 oz Lamb loin chop per person trimmed
• olive oil
• salt and pepper

Instructions

Chimichurri

• Pulse all ingredients in a food processor, season with salt pepper and sugar to taste.

Orzo

• Cook orzo in a pot of boiling water according to directions.   
• Add peas the last 3 minutes of cooking time. Drain and transfer to a mixing bowl.
• Stir in chimichurri and feta.

Lamb

• Rub both sides with olive oil, season with salt and pepper. Allow chops to sit for 30 minutes. 
• Grill each side for 4 to 5 minutes or until internal temperature reaches 145° F.

Notes

I love this dish for entertaining. I prepare both the chimichurri and the orzo in advance, so that all that is left to do is grill the chops when the guests arrive. Lamb could also be pan-fried or broiled if you prefer.

Thick and creamy yogurt is blended with cucumbers, dill, lemon, and garlic to create a traditional Greek sauce

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Tzatziki Sauce

Thick and creamy Greek yogurt is blended with cucumbers, dill, lemon and garlic to create a healthy and addictive sauce.

Course Sauce

Cuisine Greek, Mediterranean

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 cup

Ingredients

• 1 cup Greek yogurt
• 1 Tablespoons lemon juice
• 1 garlic clove minced
• 1 large cucumber peeled, seeded, and diced
• 1 Tablespoon salt  for salting cucumbers
• 1 Tablespoon fresh dill or mint  or both, depending on preference, chopped
• salt & freshly ground black pepper to taste

Instructions

• Begin by peeling and seeding the cucumber. Dice cucumber and place in a bowl with the tablespoon of salt.
• Allow to sit for about 30 minutes to draw the excess water out. Drain.
• In a food processor place the yogurt, lemon juice, garlic, cucumber, and chopped dill. Process into a smooth sauce. Add salt and pepper to taste.

Serve

• Traditionally used in gyros, Souvlaki, and other Greek dishes. Excellent with chicken or pork, or as a dip for flat bread.

Notes

It is really easy to make your own Greek yogurt (here is my recipe).

Photo credit ~ Life’s Ambrosia

A simple version of mayonnaise made with garlic and olive oil.  Incredible as a dipping sauce or used in place of regular mayonnaise.

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Aioli

A simple version of mayonnaise made with garlic and olive oil. Incredible as a dipping sauce or used in place of regular mayonnaise.

Course Sauce

Cuisine Mediterranean

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Ingredients

• 1 egg yolk
• 2 teaspoons lemon juice
• 1 clove garlic crushed with a pinch of salt
• 1/2 cup Extra virgin olive oil
• fresh ground pepper to taste

Instructions

• Mince a clove of garlic. Add a pinch of salt. Using your knife crush the garlic against the board until it becomes a paste.
• Make a ring out of a rolled up towel to create a cradle to hold your bowl while you work.
• In a small bowl, whisk together the garlic and egg yolk.
• Add lemon juice and whisk.
• Whisking constantly, add the oil a few drops of oil at a time until sauce begins to thicken. As the aioli thickens you can stream the oil in a bit quicker.
• Season with salt if needed but usually I find there is enough from crushing the garlic.
• Whisk in more lemon juice a few drops at a time to thin the aioli if needed. Adding more oil will thicken the aioli.
• Aioli is ready to use immediately. Cover and chill for up to two days.

Sharp and tangy sauce with a nice kick.  Perfect dipping sauce for fried foods and shrimp.

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Creole Mustard Sauce

Sharp and tangy sauce with a nice kick. Perfect dipping sauce for fried foods and shrimp.

Course Appetizer, Sauce

Cuisine Cajun

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 24

Ingredients

• 2 cups mayonnaise
• 1 stalk celery finely diced
• 1 roasted red pepper diced
• 1/2 cup Italian parsley chopped
• 1/2 cup scallion thinly sliced
• 4 Tablespoons stone-ground mustard
• 2 Tablespoons sherry vinegar
• 2 Tablespoons paprika
• 1 Tablespoon dry mustard
• 1 Tablespoon horseradish
• 1 - 2 teaspoons hot sauce to taste

Instructions

• In a medium mixing bowl mix together all ingredients.
• Store unused sauce in a sealed container in the fridge.

Serve

• Great as a dipping sauce for onion rings, fries, fried pickles, fried green tomatoes, and shrimp. Also delicious as a burger or sandwich spread.

Notes

Photo credit: LouLou Sucre