Whether it's a piquant relish, spicy salsa, savory sauce, or herb-indused dunkable for everything from boiled shrimp to crudites, we've got a condiment recipe to make your meals a little more delicious.
Walnut Ginger Honey Syrup
Prepare the syrup. In a small saucepan, bring honey and ginger to a low boil. Reduce heat and simmer over very low heat for…
Ver Jus Honey Vinaigrette
To make the ver jus vinaigrette, combine the ver jus, shallot, salt, pepper and honey in a food processor fitted with the metal blade,…
To make the honey walnuts, put the walnuts in a saucepan, cover with water, and bring to a boil, and drain. Cover again with water,…
Apricot Ginger Dipping Sauce
In a small bowl, whisk together all ingredients. Serve with crispy salmon bites.
In a bowl of food processor combine butter, walnuts, parsley and lemon juice. Process, using quick on and off turns, about 2 minutes or until…
Walnut, Black Olive, and Dried Tomato Spread
This spread also makes a great dip for raw vegetables. The amount of oil you will need to puree the mixture to a spreadable consistency will depend upon how much oil is in the olives and the tomatoes.
Toasty Walnut Hummus
Toast walnuts in 350F oven for 8 minutes or until golden brown. Cool to room temperature. Combine toasted walnuts with oil and garlic and puree…
Chunky Maple Walnut Spread
This is a great spread for bagels, crackers or pita chips. It also makes a good dip for apple slices, celery sticks, strawberries or pineapple spears.
Brie with California Walnuts and Cranberries
This potent version of cranberry sauce contrasts well with the creaminess of Brie cheese. It’s also great with turkey, duck or ham.
This mildly spicy condiment is the perfect complement to Indian and Middle Eastern grilled lamb or couscous.
California Raisin Peanut Butter Spread
Just 2 tablespoons make a quick, healthy snack if there’s a jar of this in the fridge. Great for lunches.
Roasted Shallot Vinaigrette
Try this mild vinaigrette made from shallots on salads or sautéed vegetables.
Lime Honey Mustard Dressing
Combine all ingredients in a bowl. Whisk well. Makes about 3/4 cup. Recipe by Jeanette Hurt.