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Another thread on here about using condiments got me thinking, what if you are bored of the same old condiments in your fridge? So I found some suggestions from Weight Watchers on how to ramp up your favourite condiments. While fat is the secret to buttery croissants and rich sauces, it's the other stuff like herbs, spices and aromatics that adds a distinctive kick & flavor to food. So, the secret is to cut the fat, not the flavor:
Adding ginger, onions and garlic are some of the easiest ways to punch up your food. Acids such as mustards, lemon/lime juice and wine also wake up the taste buds and are key to expanding your flavour base. Mix and match, and you'll have a large array of flavourful food accessories to choose from!
Sauce Suggestions
At a loss? Here are some tasty suggestions. Some can be used as marinades, dips or sauces. Others are great as spice rubs. All are a cinch to make.
Tuscan Tang. Mix together 2 tablespoons balsamic vinegar, 1 tablespoon each Dijon mustard and minced garlic. This garlicky, tangy sauce makes a delicious marinade for chicken and red meat. Add a dollop to meats or steamed vegetables for extra flavour.
Double Pepper. Purée 1 roasted red pepper, a quarter of an onion, 1/4 teaspoon each red pepper flakes and salt. This mellow, spicy sauce is wonderful with fish and chicken.
Moroccan Spice. Mix 1 tablespoon each cumin and cinnamon, 1/2 teaspoon salt and a pinch of cayenne. Rub on chicken, fish or meat before grilling.
Shortcut Savoury. Mix 1 crushed bouillon cube with 2 teaspoons lemon juice and rub on fish or chicken before grilling.
Aromatic Herb. Mince equal parts of herbs (such as dill, basil, cilantro, oregano, tarragon, sage, thyme or rosemary) with aromatics (chives, leeks, shallots, onions). A squeeze of lemon or lime juice will brighten up the flavour. Or, add a dash of hot pepper sauce for extra spiciness. Sprinkle on meats or mix into vegetables.
Adding ginger, onions and garlic are some of the easiest ways to punch up your food. Acids such as mustards, lemon/lime juice and wine also wake up the taste buds and are key to expanding your flavour base. Mix and match, and you'll have a large array of flavourful food accessories to choose from!
Sauce Suggestions
At a loss? Here are some tasty suggestions. Some can be used as marinades, dips or sauces. Others are great as spice rubs. All are a cinch to make.
Tuscan Tang. Mix together 2 tablespoons balsamic vinegar, 1 tablespoon each Dijon mustard and minced garlic. This garlicky, tangy sauce makes a delicious marinade for chicken and red meat. Add a dollop to meats or steamed vegetables for extra flavour.
Double Pepper. Purée 1 roasted red pepper, a quarter of an onion, 1/4 teaspoon each red pepper flakes and salt. This mellow, spicy sauce is wonderful with fish and chicken.
Moroccan Spice. Mix 1 tablespoon each cumin and cinnamon, 1/2 teaspoon salt and a pinch of cayenne. Rub on chicken, fish or meat before grilling.
Shortcut Savoury. Mix 1 crushed bouillon cube with 2 teaspoons lemon juice and rub on fish or chicken before grilling.
Aromatic Herb. Mince equal parts of herbs (such as dill, basil, cilantro, oregano, tarragon, sage, thyme or rosemary) with aromatics (chives, leeks, shallots, onions). A squeeze of lemon or lime juice will brighten up the flavour. Or, add a dash of hot pepper sauce for extra spiciness. Sprinkle on meats or mix into vegetables.
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