Walking down the sauce aisle at the grocery store, you see rows of bottles packed with various sauces. They’ve got pasta sauce, BBQ sauce, salad dressing, and spicy sauce. But have you seen what’s inside these bottles? Many store-bought sauces include sugar, salt, preservatives, and substances you can’t pronounce.
Making your own sauces at home is not only healthier, but it is typically cheaper and tastes much better as well. When my friend Sarah turned to cooking her own spaghetti sauce, her kids requested seconds at dinner! And my neighbor Tom claims his homemade BBQ sauce is now demanded at every family event.
Why pay for sauces full of superfluous ingredients when you can produce superior ones at home? How much money can you save if you make your own? What health advantages may you obtain from knowing precisely what goes into your food?
In summary, homemade sauces are fresher, healthier, and more flavourful than store-bought alternatives. With simple ingredients and a few minutes of prep time, you can make sauces that are preservative-free and personalized to your specific taste preferences.
Why Are Store-Bought Sauces Problematic?
Store-bought sauces may be fast and cheap, but they have significant downsides that influence both your health and your budget.
Most commercial sauces depend significantly on sugar, salt, and oil to enhance taste and increase shelf life. A single serving of store-bought spaghetti sauce may contain up to 12 grams of sugar, which equals three teaspoons! Even savory condiments like BBQ sauce and teriyaki sauce are sometimes laden with sugars.
Preservatives are another major concern. Ingredients like as sodium benzoate, potassium sorbate, and calcium disodium EDTA may keep your sauce fresh for months, but they are not beneficial to your health. Many individuals report feeling better after eliminating artificial additives from their diet.
The costs mount up. A container of luxury pasta sauce may cost $5-8, however the components to create your own may cost half the price and provide twice as much sauce. Over the course of a year, a family may save hundreds of dollars.
Then there is the environmental effect. Even if you recycle the glass jars and plastic bottles, they still generate garbage. Making your own sauces requires reusing the same containers again and over.
Perhaps most significantly, store-bought sauces do not taste as wonderful as handmade. The tastes are often insipid and one-dimensional when compared to fresh, handmade versions where spices may be adjusted to your desire.
Watch out for common additives such as high fructose corn syrup, modified food starch, xanthan gum, and artificial colors.
- Monosodium glutamate (MSG).
- Ingredients include sodium benzoate, BHA, and BHT.
Essential Homemade Tomato Sauce
A delicious tomato sauce is the base of many foods, including pasta, pizza, and casseroles. Making your own is surprisingly easy, and the flavor difference is dramatic.
Basic Tomato Sauce Recipe
To prepare a simple tomato sauce, you will need:
To prepare, combine 2 tablespoons olive oil, 1 finely diced onion, and 3-4 minced garlic cloves.
- Two cans (28 ounces each) For whole peeled tomatoes, add 1 teaspoon salt and 1 teaspoon sugar (optional to lower acidity).
- Fresh basil leaves.
- Add black pepper to taste.
In a large saucepan, warm the olive oil over medium heat. Cook the onions until they are tender and transparent, approximately 5 minutes. Add the garlic and simmer for another minute, or until fragrant. Pour in the tinned tomatoes and liquid, mashing them with your hands or a potato masher as you go.
Add salt, sugar (if using), and a few shredded basil leaves. Bring to a boil, then decrease heat to low and cook uncovered for 30-45 minutes, stirring periodically. The sauce will thicken as it cooks. Taste and adjust spices as necessary.
This basic sauce may be tweaked in a variety of ways. Red pepper flakes may be used for spice, oregano for pizza sauce flavor, or carrots and celery for a more nuanced taste.
Storing Your Homemade Sauce
Your homemade tomato sauce may be kept in the refrigerator for up to a week. Allow to fully cool before freezing in sealed containers or freezer bags for up to three months. Many people store sauce in ice cube trays for simple portioning; after freezing, transfer the cubes to a freezer bag.
Making a large batch once a month and storing portions ensures that you always have sauce on hand – it’s just as easy as store-bought but incomparably healthier and more tasty.
DIY Salad Dressings that Transform Your Greens
Bottled salad dressings are among the most expensive and chemical-laden things on the sauce aisle. What is the good news? Homemade ones take minutes to prepare and taste far better.
Most salad dressings have a simple formula: one part acid (such as vinegar or lemon juice) and three parts oil, plus spices. From there, you may design an infinite number of variants.
Classic Vinaigrette
This adaptable dressing works on any salad and takes just a few seconds to create.
Ingredients: 1/4 cup extra virgin olive oil, 1 tablespoon balsamic vinegar (or red wine vinegar).
To prepare, combine 1 teaspoon Dijon mustard, 1 finely chopped garlic clove, and salt & pepper to taste.
Combine all ingredients in a jar with a tight-fitting cover. Shake vigorously until evenly blended. Taste and adjust the spices as required. This dressing may be kept in the refrigerator for up to two weeks.
Creamy Ranch Dressing.
Ranch dressing is America’s favorite, but the store-bought version contains preservatives and artificial flavors. Here’s how to create your own:
- Half cup plain Greek yogurt
- 1/4 cup mayonnaise.
-1/4 cup buttermilk - One tablespoon of lemon juice.
- 1 garlic clove, minced
- 2 tablespoons of fresh chives, chopped
- Chop 2 tablespoons of fresh parsley – Add 1 teaspoon of dried dill – Season with salt and pepper to taste.
In a bowl, whisk together all of the ingredients. For a smoother texture, combine in a food processor. To let flavors to emerge, refrigerate for at least 30 minutes before using. This dressing will last approximately a week in the refrigerator.
Making your own salad dressing allows you to customize the taste precisely to your preference. Do you like it tangier? Add more vinegar. Do you like more herbs? Throw them in! One of the most significant advantages of constructing your own is the freedom it provides.
Homemade condiments: ketchup, mustard, and mayonnaise
The condiments we use every day are surprisingly simple to create at home, yet the taste difference is dramatic. You’ll also eliminate the high fructose corn syrup present in most commercial ketchups, as well as mayonnaise’s preservatives.
DIY Ketchup
Homemade ketchup has a depth of taste that packaged counterparts cannot equal.
- One can (6 ounces) tomato paste
- 1/4 cup apple cider vinegar.
- One-quarter cup water
- Two tablespoons of honey or maple syrup.
-1/2 teaspoon salt - 1/4 teaspoon onion powder.
- One-quarter teaspoon garlic powder
-1/8 teaspoon allspice
Combine all ingredients in a small saucepan. Bring to a simmer over medium heat, then turn down to low and cook for 20 minutes, stirring periodically. If the mixture gets too thick, add additional water. Allow to cool, then transfer to a jar and store in the refrigerator. This ketchup will keep for about three weeks.
Easy Homemade Mayonnaise
Making mayonnaise at home results in a thick, creamy spread with no additives:
- One big egg yolk at room temperature.
Ingredients: 1 teaspoon Dijon mustard, 1 cup neutral oil (canola or grapeseed), and 1 tablespoon lemon juice. - A pinch of salt.
In a food processor or blender, mix the egg yolk, mustard, and salt. While the machine is running, add the oil in a slow, thin stream until the mixture thickens and emulsifies. Add the lemon juice and pulse until combined. If the mixture is too thick, add a teaspoon of water. Homemade mayonnaise may be kept in the refrigerator for approximately a week.
