Want to take a very decisive step toward health?
Ditch those MSG, rancid vegetable oil, additive filled dressings and sauces from the store and start making your own!
No bottled sauces or dressings compare to the flavor and quality of homemade salad dressings and sauces – even the organic brands. Not only will you be doing your health a huge favor by taking this step, but you will be saving quite a bit of money too!Â
Healthy Salad Dressings and Sauces (video)
I demonstrate 8 recipes in this video below. You will quickly see how fast and easy it is to make these sauces even when a time crunch is part of your normal daily routine. Here is the list of what is covered:
- Basic salad dressing
- Healthy mayonnaise
- Homemade ketchup
- Teriyaki sauce
- Barbecue sauce
- Sweet and sour sauce
- Cocktail sauce
- Thousand Island dressing
The sweet and sour sauce recipe is one of the more popular ones from the video. This is included in a written recipe following the demonstration.
Other recipes to try not covered in the video include a homemade maple kombucha salad dressing, raspberry vinaigrette and homemade honey mustard.
For a complete transcript of this video, please click over to the Weston A. Price Foundation.
Homemade Sweet and Sour Sauce Recipe
Easy recipe for sweet and sour sauce that you can make in minutes to serve with a homecooked chicken dinner. Great for dipping or poured over grilled chicken breasts.
Ingredients
- 1 cup ketchup preferably homemade or organic
- 1/4 cup raw apple cider vinegar
- 1/4 cup maple syrup
Instructions
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Mix all the ingredients well in a small glass bowl.
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Serve immediately.
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Refrigerate leftovers.
Recipe Notes
Substitute date syrup instead of maple syrup if a GAPS legal, fruit sweetened dressing is needed.
Be sure the ACV you use comes in glass containers. The acidity of ACV will leach toxins if stored in plastic.
For example, while Bragg raw ACV is excellent, do not buy the gallon size which comes in plastic. Stick with 1 liter glass bottles for this brand.
After it’s fermented, adding some vinegar to taste will help it keep even longer.
Is there a possible substitute for whey in the ketchup recipe?
A friend of mine shared this site with me and I am so happy she did! I love traditional cooking, my Nourishing Traditions cookbook and am trying to heal my digestive system w/this kind of food, so you are a fabulous resource :o)! I tried 2 of your recipes this morning: the almond pancakes and was trying to make egg-salad w/homemade mayo. Unfortunately, I think I overblended? on the mayo (was trying to make a larger batch) and it all separated :o(. Do you know if there is a way to salvage it and restore the creamy consistency? I’d hate to waste all that expensive oil. Thanks for the advice!
Hey there.
I’ve had a read of your blog. Just thought I’d let you know something, Sara.
I love you! You’re a life saver! My hero! Hahaha <3
THANK YOU SO MUCH FOR THIS BLOG!
Peace.
Thank you Nida! I am SO GLAD. It really truly does mean so much to get this type of feedback! 🙂
For the mayo, is it okay to be eating the eggs raw?
What brand fish sauce do you use? All the ones in the asian market I’ve been to have sugar in them… Love the your blog!!!
I love the videos. They are quick and to the point and show how quick and easy it is to make things from scratch. And, when you are trying to convince others, it is much easier to share a video than to say “here, read this.”
Thanks Sarah, this was great!
Hi again Sarah-thank you for the answers I meant to ask one more thing. When you make the mayo with coconut oil do you melt it first if it is winter and is solid?
Thanks again
Hi Lara, yes – warm it gently on the stovetop. Just enough to melt it fully. Don’t heat it up too hot as you don’t want to cook the egg yolk in the mayo! 🙂
Hi Fran, I do videos periodically just to mix things up a bit and to provide a different medium of learning for those who are more visually oriented.