Category Archives: Condiments

We love a good relish or sauce here at Burnt My Fingers… truth to tell, sometimes the condiments are more important than the underlying meal.

Recipe: No-No Caesar Dressing

Posted on July 17, 2018 by Burnt My Fingers

Awhile back we took on the challenge of getting rid of the egg in caesar dressing to make it safe on long picnic days. Now we’re going further and getting rid of the anchovies for those who hate our favorite … Continue reading →

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Recipe: Halal Guys White Sauce

Posted on June 26, 2018 by Burnt My Fingers

After all the speculation (and intentional misdirection) Halal Guys White Sauce proved surprisingly easy to copycat. It’s just mayonnaise with a bit of extra tartness and ground black pepper. Makes 1 cup. Ingredients: 1 c mayonnaise (I use Hellman’s/Best Foods) … Continue reading →

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Recipe: Granny Shimer’s Pickled Beets & Eggs (from Jake Bryan)

Posted on June 21, 2018 by Burnt My Fingers

Reader Jake Bryan was kind enough to share his grandmother’s Pennsylvania Dutch recipe for pickled beets and eggs with onion. Only modification I’ve made is the salt content: Jake uses 1½ t per pint. (But he tells me his granny … Continue reading →

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Recipe: Bacon Fat

Posted on March 27, 2018 by Burnt My Fingers

Many dishes (especially beans) benefit from a tablespoon or two of Bacon Fat, aka Bacon Grease. But, like pita, bacon fat is one of those ubiquitous ingredients it’s hard to find a recipe for. Problem solved. Makes 4 T, which … Continue reading →

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Recipe: Sauce Packet Salad Dressing

Posted on November 9, 2017 by Burnt My Fingers

You hate to throw out that bag of leftover salad greens from your hotel, but your bottled salad dressing won’t make it through security at the airport. What to do? Grab some sauce packets from the food vendors* and make … Continue reading →

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Recipe: Giardinara (Mixed Pickled Vegetables)

Posted on February 16, 2017 by Burnt My Fingers

Here is a simple Giardinara recipe that uses no oil or sugar so the fresh flavor of the vegetables comes through. Feel free to vary based on what’s on sale/looks good/is on hand. Makes 3 quarts. Ingredients: 1 medium head … Continue reading →

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Recipe: Umami Butter

Posted on January 10, 2017 by Burnt My Fingers

I happened on umami butter as a sauté base for green beans… fantastic. Also works well with mushrooms. I would consider it for any sautéed food that could benefit from a jolt of this savory accent: steaks, cottage fries, peppers, … Continue reading →

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Recipe: Corn Cucumber Salsa

Posted on September 1, 2016 by Burnt My Fingers

Inspired by a memorable onion and cucumber salsa at Taqueria GDL in Glens Falls, NY. I had on hand some leftover Mexican grilled corn and Pickled Onions a la Mexicana, but you can use the instructions below to create it … Continue reading →

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Recipe: Pickled Carrots with Ginger

Posted on August 11, 2016 by Burnt My Fingers

Simple ingredients produce a complex flavorful result. Use these pickled carrots with ginger in salads or on a charcuterie tray; the gingery brine is tasty enough to drink on its own or as the base for a pickleback cocktail. I … Continue reading →

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Recipe: Buffalo Chicken Dip

Posted on July 6, 2016 by Burnt My Fingers

Like it says… Buffalo Chicken Dip! Our friend Susan made this for her son Zack’s high school graduation party but Zack, who is headed for a career in chemical engineering, says he can make it even better. Nicely fills a … Continue reading →

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