A Few More From Scratch Recipes

Now is the time to begin collecting recipes to make sauces and condiments from scratch. It can save money but even more importantly, when the time comes that you can't buy these items you will be able to make them for yourself. Remember the internet will probably be down during a time of crisis so place these recipes in your preparedness binder now.


1 gal. seeded and strained tomatoes
2 tbsp. salt
1 tsp. cinnamon
1 tsp. allspice
1 tsp. mustard
1 tsp. red pepper
1 lg. onion
Cook until thickened. Add 1 cup brown sugar and 1 cup apple cider vinegar and continue cooking until catsup doesn't separate. Bottle and seal.

1 egg yolk*

1/2 teaspoon fine salt

1/2 teaspoon dry mustard

2 pinches sugar

2 teaspoons fresh squeezed lemon juice

1 tablespoon white wine vinegar

1 cup canola

1. In a glass bowl, whisk together egg yolk and dry ingredients.

2. Combine lemon juice and vinegar in a separate bowl then whisk half into the yolk mixture.

3. Start whisking briskly, and add oil a few drops at a time until the liquid seems to thicken and lighten.

4. Increase the oil flow to a constant thin stream. Once half of the oil is in add the rest of the lemon juice mixture.

5. Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.


Use caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk use only fresh, properly refrigerated, clean
grade A or AA eggs with intact shells. Wash eggs before cracking.


A1 Steak Sauce

1/2 Cup orange juice

1/2 Cup raisins

1/4 Cup soy sauce

1/4 Cup Dijon mustard

1 Tbsp grated orange peel

2 Tbsp catsup

2 Tbsp chili sauce


1. Bring to a boil for 2 minutes stirring.

2. Remove from heat. Allow to cool to lukewarm.

3. Put mixture in a blender till it is pureed. Pour in bottle.

4. Refrigerate to use within 90 days or can.


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