Mustard

1 1/2 c  Gluten Free Flour
2 1/2 T  Dry Mustard
1/2 c     Honey
1T         Sea Salt

Mix with Apple Cider Vinegar to your desired consistency

Ballpark Mustard

2 T        Mustard Powder
1 T        Honey
1 T        Turmeric
1/4 t      Sea Salt

Mix is water and Apple Cider Vinegar to your desired consistency

Honey Mustard

4 T        Mustard Powder
1 T        Olive Oil
1T         Apple Cider Vinegar
2 T        Water
2 T        Honey

Spice Mustard
1 T       Cinnamon
3 T       Prepared Mustard
1/4 t     Ground Cloves
1 t        Honey
1T        Olive Oil
1T        Any other dry spice

Heat in small sauce pan add water and Apple Cider Vinegar to taste and consistency

Barbecue Sauce

4 T       Olive Oil
3          Minced Garlic Cloves
1c        Chopped Onion
1c        Chopper Green Onion
1 c       Tomato Paste
1 c       Homemade Ketchup
2 T       Homemade Soy Sauce
3 T       Honey
1T        Chili Powder
1T        Basic
1T        Oregano
1t         Black Pepper
2 T       Homemade Worcestershire Sauce

Sauté onion, and garlic in oil, add remaining ingredients simmer 45 minutes. Refrigerate overnight.

Easy Ketchup

1          8 oz. Can Tomato Paste
1/8 c     Apple Cider Vinegar
1 T        Lemon Juice
1/4 t      Onion Salt
1/4 t      Garlic Salt
2 T        Honey or Maple Syrup

Bring to boil, pour in clean jars and refrigerate. You may want to experiment with more sweetener or spice to your own taste.

Worcestershire Sauce

3 c        Apple Cider Vinegar
1/2 c     Plum Jam
1          Minced Garlic Clove
1/3 c     Dark Molasses
1t         Ground Allspice
1/4 t      Chili Powder
1/4 t      Ground Cloves
1/4 t      Cayenne Pepper
1 sm.    Minced Onion
1/4 t      Dry Mustard

Combine all ingredients in large saucepan. Stir over heat until boiling. Simmer uncovered one hour. Strain mixture or blend and place in hot sterile jars. Seal when cool. Makes 2 c

Soy Sauce

4 T       Beef Bouillon
1/8 t     Black Pepper
1 T       Dark Molasses
4T        Cider Vinegar
1t         Sesame Oil

Put in clean jar and shake, keeps in frig.

Dressing base
1/8 c     Apple Cider Vinegar
1/8 c     Flax Seed Oil or Essential Oil
            Fresh or dried herbs and spices
Get used to making this fresh it's very easy.

Mayonnaise

1/8 t     Dry Mustard
           Shake of sea salt
5 T       Apple Cider Vinegar
1 t         Lemon Juice
1 c       Canola, Flax, Olive or
            Grapeseed  Oil
1          Egg Substitute

Combine mustard, salt, vinegar, lemon juice and egg with 1/4 c oil in blender; continue to add oil until mixture is smooth. Store in frig in glass jar, can add more mustard, cayenne pepper, paprika or other spices. Can also substitute other nut or seed oils until you get the exact flavor and blend you desire.

4 T  Ground allspice
1 T  Ground dried thyme
1 T  Paprika
1 t   Ground red pepper
1 t   Garlic powder
1 t   Onion powder
1 t   Salt
¼ t  Black pepper

Mix spices together and store in a covered container. Coat fish or chicken before grilling or roasting.

2 t       Oregano
1/3 c   Salt + 1 T Salt
1/4 c   Garlic, granulated
1/4 c   Pepper, black
2 T      Thyme
1/3 c   Paprika + 1 Tablespoon paprika
3 T      Onion, granulated

Combine all of the ingredients and mix thoroughly. Pour the mixture into a large glass jar for storage.  2 cups

4 t    Ground Aleppo pepper or
        sweet paprika
1 t    Cloves
4 t    Freshly ground black pepper
1 t    Coriander seeds
1      Cinnamon stick, broken up
1 t    Cumin seeds
1 t    Cardamon seeds
1 t    Ground ginger
1 t    Freshly grated nutmeg

Baharat means spices in Arabic. It is an all-purpose spice mix used in Lebanon, Syria, Jordan and Palestine and found in many prepared savory dishes.

2 T       Whole star anise (about 10)
1 T       Szechuan peppercorns
1 stick Cinnamon
2 T       Fennel seeds
1/2 t     Whole cloves

Place all ingredients in a saute pan over medium heat and dry-roast, shaking pan often, until they give off an aroma, about 5 minutes.

3/4 t     Black cardamom seeds
1/2 t     Whole black peppercorns
1/4 t     Whole allspice
1 t        Fenugreek seeds
1/2 t     Whole coriander seeds
10 sm   Dried red chilies
1/2 t     Grated ginger
1/4 t     Turmeric
1 t        Salt
2 1/2 T  Sweet Hungarian paprika
1/8 t     Cinnamon
1/8 t     Ground cloves

In a small frying pan, on a low heat, toast cumin, cloves, cardamom, peppercorns, allspice, fenugreek & coriander for about 2 minutes, stirring constantly. Remove from heat & cool for 5 minutes.

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