Currywurst (A Curry Ketchup Recipe)


Date Published: April 4th, 2021 | Last Updated: April 4th, 2021
Author: Abby |Category: sauces
Serves: ~1 cup sauce | Prep time: 10 mins | Cook time: 15 mins

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I’ve only been to Europe once in my life and that was back in 2014 where a few of my friends and I spent a 3 week adventure in Belgium, Berlin, Paris, Amsterdam, and Barcelona. It was such a fantastic trip filled with fantastic company, plenty of beers and great food. Apart from the amazing tapas in Barcelona, I was obsessed with the Currywurst in Berlin. We went to a few locations but I think Curry61 was my all time favourite. Currywurst is a street food dish originating from Berlin that is essentially just sausages served with curry ketchup. Sounds simple enough, but the curry ketchup is much more than just adding curry powder to ketchup. It’s got a much richer flavour and I just couldn’t get enough of it! I’ve been told you can buy curry ketchup by the bottle in Europe, but its nearly impossible to find in Australia so I’ve experimented to making my own. I’ve follow the recipe from CraftBeering.com and added a few minor adjustments.

This recipe is really just a recipe for the sauce because you can serve it over whatever you like. Once the sauce is made, feel free to fire up the grill and cook up a few sausages or add it to a burger or french fries.

Once this pandemic is over, Toby and I have plans to visit again and he can try it for the first time and tell me how close my recipe is. 😜

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 1 Tbsp vegetable oil
  • 1 medium onion (1.5 cups), diced
  • 2 cloves garlic, minced
  • 2 Tbsp curry powder + more for dusting 
  • 1 cup ketchup
  • 3 Tbsp white wine vinegar
  • 1/2 cup dark brown sugar
  • 2 tsp Worcestershire sauce
  • 2 tsp paprika 
  • 2 tsp salt
  • 1 tsp mustard powder (or 1 tsp prepared yellow mustard)

Directions:

Heat a small pan on MED heat and sauté the diced onion with the vegetable oil until the onion softens and turns translucent (~ 5 mins).

Add in the garlic and curry powder and continue to sauté for another minute to toast the curry powder.

Turn the heat down to LOW and add in the ketchup and continue to cook for a few minutes until heated through.

In a small bowl, add and mix together the rest of the ingredients: vinegar, brown sugar, Worcestershire sauce, paprika, salt, mustard powder. When the ketchup has heated through, add this mixture to the pan and continue stirring for another few minutes until the sugar dissolves and the mixture is heated through.

Turn off the heat and pour the sauce into a blender or use a stick blender and blend until the mixture is smooth. If you want your sauce runnier, add in a tablespoon of water at a time until desired consistency.

Serve with crispy grilled sausages, french fries…etc. Enjoy!

Summarized Recipe:

Currywurst (A Curry Ketchup Recipe)

Date Published: April 4th, 2021 | Last Updated: April 4th, 2021
Author: Abby |Category: sauces
Serves: ~1 cup sauce | Prep time: 10 mins | Cook time: 15 mins

Ingredients:

  • 1 Tbsp vegetable oil
  • 1 medium onion (1.5 cups), diced
  • 2 cloves garlic, minced
  • 2 Tbsp curry powder + more for dusting 
  • 1 cup ketchup
  • 3 Tbsp white wine vinegar
  • 1/2 cup dark brown sugar
  • 2 tsp Worcestershire sauce
  • 2 tsp paprika 
  • 2 tsp salt
  • 1 tsp mustard powder (or 1 tsp prepared yellow mustard)

Directions:

  1. Heat a small pan on MED heat and sauté the diced onion with the vegetable oil until the onion softens and turns translucent (~ 5 mins).
  2. Add in the garlic and curry powder and continue to sauté for another minute to toast the curry powder.
  3. Turn the heat down to LOW and add in the ketchup and continue to cook for a few minutes until heated through.
  4. In a small bowl, add and mix together the rest of the ingredients: vinegar, brown sugar, Worcestershire sauce, paprika, salt, mustard powder. When the ketchup has heated through, add this mixture to the pan and continue stirring for another few minutes until the sugar dissolves and the mixture is heated through.
  5. Turn off the heat and pour the sauce into a blender or use a stick blender and blend until the mixture is smooth.
    • If you want your sauce runnier, add in a tablespoon of water at a time until desired consistency.
  6. Serve with crispy grilled sausages, french fries…etc. Enjoy!

Insanely Good Mushroom Cream Sauce


Date Published: March 21st, 2021 | Last Updated: March 21st, 2021
Author: Abby |Category: sauces
Serves: 2-3 cups | Prep time: 5 mins | Cook time: 40 mins

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If you’ve ever been to the Italian restaurant called Universal on the popular Lygon Street in Melbourne, you’ll know that they’re best known for their giant oversized chicken parma for $14 where most uni students gather for a good cheap meal and drinks. Although the parma is pretty good, my favourite dish there is their mushroom schnitzel. The schnitzel is like any other, but the star of the show is the amazing creamy mushroom sauce. It’s hands down the best mushroom sauce I’ve ever had. I’ve tried to recreate it many times over the years and never got it quite right until finally I stumbled across the recipe from RecipeTinEats – after a few minor tweaks here and there I think I’ve cracked the code to Universal’s famous mushroom cream sauce!

The great thing about this sauce is that it’s super versatile. You can put it over just about anything – think: schnitzel, french fries, grilled chicken, baked potatoes, pasta…etc. The possibilities are endless! This sauce is super easy to make, the hardest part is the waiting game for the sauce to simmer down until you can dive right in. Depending on what you intend on using this sauce for, you can make it as runny or as thick as you like just by changing the amount of time you simmer it.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 2 Tbsps (28g) butter (salted or unsalted)
  • Drizzle of olive oil
  • 400g mushrooms, sliced (white or brown are fine)
  • 3 garlic cloves, minced
  • 1/3 cup (80ml) white wine
  • 1/2 cup (125ml) chicken broth
  • 1 cup (250ml) thickened/heavy cream
  • pinch of paprika (optional but adds a little smokiness)
  • 2 tsp fresh thyme leaves (or 1/2 tsp dried)
  • 1/2 cup Parmesan cheese, grated
  • salt and pepper to taste

Directions:

In a skillet on MED-HIGH heat, melt the butter with a drizzle of olive oil. Add in the mushrooms and sautée until golden brown (~5 mins). Stir in the garlic and cook for another minute.

Add in the white wine, chicken broth, cream, and paprika. Stir together and let the sauce come to a light simmer then turn the heat down to low/medium to continue simmering until the sauce starts to thicken. Add in the parmesan cheese and mix. Continue to simmer until desired consistency.

Stir in thyme, and salt and pepper to taste. Done!

Served over a baked chicken katsu:

Summarized Recipe:

Insanely Good Mushroom Cream Sauce

Date Published: March 21st, 2021 | Last Updated: March 21st, 2021
Author: Abby |Category: sauces
Serves: 2-3 cups | Prep time: 5 mins | Cook time: 40 mins

Ingredients:

  • 2 Tbsps (28g) butter (salted or unsalted)
  • Drizzle of olive oil
  • 400g mushrooms, sliced
  • 3 garlic cloves, minced
  • 1/3 cup (80ml) white wine
  • 1/2 cup (125ml) chicken broth
  • 1 cup (250ml) thickened/heavy cream
  • pinch of paprika (optional but adds a little smokiness)
  • 2 tsp fresh thyme leaves (or 1/2 tsp dried)
  • 1/2 cup Parmesan cheese, grated
  • salt and pepper to taste

Directions:

  1. In a skillet on MED-HIGH heat, melt the butter with a drizzle of olive oil. Add in the mushrooms and sautée until golden brown (~5 mins). Stir in the garlic and cook for another minute.
  2. Add in the white wine, chicken broth, cream, and paprika. Stir together and let the sauce come to a light simmer then turn the heat down to low/medium to continue simmering until the sauce starts to thicken. Add in the parmesan cheese and mix. Continue to simmer until desired consistency. Stir in thyme, and salt and pepper to taste. Done!

Try serving it over a baked chicken katsu!

Recipe for Baked Chicken Katsu

Red Curry Satay Sauce


Date Published: August 27th, 2020 | Last Updated: August 27th, 2020
Author: Abby |Category: sauces, dips, Asian
Serves: roughly 1 cup | Prep time: 5 mins | Cook time: 5 mins

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There are few things in the world better than a good creamy peanut satay sauce and when you pair it with coconut milk and red curry paste? Ohhhh boy. Get your tastebuds ready for a flavour explosion! This recipe uses the homemade red curry chilli paste recipe for a bold and fresh flavour. Depending on how much you make your curry paste, this satay sauce can add a kick! Use the leftovers mixed with cold noodles for a quick lunch or save it for a dip with spring rolls or prawn toast. You’re only 5 minutes away from making this delicious red curry satay sauce!

Recipe adapted from Recipe Tin Eats.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 330ml coconut milk
  • 3/4 cup (185ml) water
  • 2 Tbsps homemade red curry paste 
  • 3/4 cup (180g) peanut butter, smooth or crunchy
  • 1/4 cup + 2 tsps white sugar
  • 2 Tbsps apple cider vinegar
  • 2 tsps dark soy sauce
  • 2 tsps fish sauce
  • 1 tsp salt

Directions:

In a saucepan on LOW-MED heat, add in all of the ingredients and stir. Simmer the sauce for 5 minutes for the flavours to infuse. Taste and adjust flavours as needed. Done! Easy, huh?

If the sauce is too thick for you, add in a little bit of water until you reach your desired consistency.

Summarized Recipe:

Red Curry Satay Sauce

Date Published: August 27th, 2020 | Last Updated: August 27th, 2020
Author: Abby |Category: sauces, dips, Asian
Serves: roughly 1 cup | Prep time: 5 mins | Cook time: 5 mins

Ingredients:

  • 330ml coconut milk
  • 3/4 cup (185ml) water
  • 2 Tbsps homemade red curry paste 
  • 3/4 cup (180g) peanut butter, smooth or crunchy
  • 1/4 cup + 2 tsps white sugar
  • 2 Tbsps apple cider vinegar
  • 2 tsps dark soy sauce
  • 2 tsps fish sauce
  • 1 tsp salt

Directions:

  1. In a saucepan on LOW-MED heat, add in all of the ingredients and stir. Simmer the sauce for 5 minutes for the flavours to infuse. Taste and adjust flavours as needed. Done!
  • Note: If the sauce is too thick for you, add in a little bit of water until you reach your desired consistency.

Tzatziki


Date Published: August 21st, 2020| Last Updated: August 21st, 2020
Author: Abby |Category: sauces/dips, easy
Serves: 1 cup | Prep time: 10 mins | Mix time: 30 secs + resting overnight

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Tzatziki tzatziki. It’s so simple and so good. My dill plants had been struggling on my balcony over the winter months so I wasn’t able to make this recipe for ages, but now that we’ve moved onto the farm with plenty of space and sunshine, the dill plant here has gone wild! This dip is so refreshing with the cucumber, lemon and dill. Our favourite way to eat this is slathered between two burger buns in a beef patty to make a quick Greek burger but its also fantastic on its own as a dip with bread or veggies.

This is a make-ahead recipe. It takes less than 10 minutes to whip up this recipe but the full potential of the flavours don’t come out until it’s refrigerated for at least 4 hours, ideally overnight. This dip needs time for the flavours to marinate and work themselves out. It sounds a bit crazy but trust me. The first time I made this dip I spent over 20 minutes adding a little more of this and that and it still never seemed quite right. I ended up putting it away and when I revisited it the next morning, it was AMAZING! I was surprised how everything just fixed itself overnight. Now when I make this sauce I don’t even bother with adjusting the flavours until the next day, after its had time to sort itself out.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 1/4 (100g) of a continental cucumber
  • 3/4 cup (184g) Greek yoghurt
  • 1 small clove of garlic, minced
  • 1/2 Tbsp extra virgin olive oil
  • 1/2 tsp lemon zest
  • 2 Tbsps fresh dill, chopped
  • 1/2 tsp salt, or to taste
  • 1 tsp freshly ground black pepper, or to taste
  • Splash of lemon juice (optional)

Directions:

Grate the cucumber (with the peel) and then wrap it up in a clean tea towel or a few layers of paper towel and squeeze out as much liquid as you can. You should end up with nearly half the weight of cucumber you started with.

The salt in the dip will draw out the water in the cucumber and result in a wet sloppy tzatziki which is why it’s so important to squeeze out as much water as you can at the start.

Mix the rest of the ingredients in a bowl. Refrigerate overnight, or a minimum of 4 hours. Trust me, the flavours are SO much better the next day once the ingredients have had time to marinate together. Taste and adjust ingredients as needed. Enjoy!

Summarized Recipe:

Tzatziki

Date Published: August 21st, 2020| Last Updated: August 21st, 2020
Author: Abby |Category: sauces/dips, easy
Serves: 1 cup | Prep time: 10 mins | Mix time: 30 secs + resting overnight

Ingredients:

  • 1/4 (100g) of a continental cucumber
  • 3/4 cup (184g) Greek yoghurt
  • 1 small clove of garlic, minced
  • 1/2 Tbsp extra virgin olive oil
  • 1/2 tsp lemon zest
  • 2 Tbsps fresh dill, chopped
  • 1/2 tsp salt, or to taste
  • 1 tsp freshly ground black pepper, or to taste
  • Splash of lemon juice (optional)

Directions:

  1. Grate the cucumber (with the peel) and then wrap it up in a clean tea towel or a few layers of paper towel and squeeze out as much liquid as you can. You should end up with nearly half the weight of cucumber you started with.
  2. Mix the rest of the ingredients in a bowl. Refrigerate overnight, or a minimum of 4 hours. (Trust me, the flavours are SO much better the next day once the ingredients have had time to marinate together.) Taste and adjust ingredients as needed. Enjoy!

Classic Hummus


Date Published: August 21st, 2020 | Last Updated: August 21st, 2020
Author: Abby |Category: dips/sauces, snack
Serves: 1 large bowl | Prep time: 10 mins | Mix time: 1 minute

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A good classic hummus makes me so happy. Something about the classic flavours of the creamy tahini with cumin and chickpeas blended together with that kick of garlic makes it magical. There are so many variations out there these days but at the end of the day I always prefer the old-fashioned hummus and best of all it only takes 10 minutes to make! Don’t get me wrong, I love a good spin on a classic such as beetroot hummus or even roasted red pepper hummus, but the additional flavours distract from the true creaminess of a classic which is what makes it unbeatable. This smooth creamy dip is so so good as a dip with some crackers or veggies and even better smeared in a warm wrap! Try it with some leftover lamb roast in a homemade flatbread – I promise it’s phenomenal.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 1 can (400g) of chickpeas
  • 3/4 cup tahini
  • 1/2 cup lemon juice
  • 1/4 cup olive oil
  • 4 cloves of garlic, peeled
  • 1 Tbsp ground cumin
  • 1 tsp salt (or more to taste)

Directions:

Drain the chickpeas and keep the liquid aside.

Put the drained chickpeas and the rest of the ingredients (tahini, lemon juice, olive oil, garlic, salt and cumin) into a food processor or blender and blend until thick and smooth. If the hummus is too thick, add in one tablespoon of the reserved chickpea fluid at a time and mix until desired consistency. Taste and adjust seasonings to your preference. Discard the rest of the chickpea liquid.

When serving, drizzle olive oil over the hummus and add a pinch of paprika for garnish.

Pair it with some pita chips made from the homemade flatbread recipe!

Notes:

  • To make this a low carb version, substitute the can of chickpeas with 4 cups zucchini, peeled & chopped.
  • You can try other combinations: beetroot, roasted red peppers and parmesan…etc.

To make a roasted red pepper hummus: roast 3 peppers over the grill or fire until charred. Set aside to cool and scrape off any excessively blackened bits. Place the peppers in a clean tea towel or paper towel and over a bowl, squeeze out any liquid. Save this liquid. Add the roasted red peppers to the hummus and blend until combined. If it’s too thick, then add in a teaspoon of the liquid from the peppers at a time until you reach the desired consistency. You can also add in the liquid from the drained chickpeas as well. Taste and adjust flavours as needed. You may need to add additional salt to the above hummus recipe since adding red peppers will dilute the saltiness of the hummus. Done!

To make a beetroot hummus: Drain a can of beetroots and reserve the liquid. Blend the beetroots into the hummus. Taste and adjust the amount of beetroot as needed.

Summarized Recipe:

Classic Hummus

Date Published: August 21st, 2020 | Last Updated: August 21st, 2020
Author: Abby |Category: dips/sauces, snack
Serves: 1 large bowl | Prep time: 5 mins | Mix time: 1 minute

Ingredients:

  • 1 can (400g) of chickpeas
  • 3/4 cup tahini
  • 1/2 cup lemon juice
  • 1/4 cup olive oil
  • 4 cloves of garlic, peeled
  • 1 Tbsp ground cumin
  • 1 tsp salt (or more to taste)

Directions:

  1. Drain the chickpeas and keep the liquid aside.
  2. Put the drained chickpeas and the rest of the ingredients (tahini, lemon juice, olive oil, garlic, salt and cumin) into a food processor or blender and blend until thick and smooth. If the hummus is too thick, add in one tablespoon of the reserved chickpea fluid at a time and mix until desired consistency. Taste and adjust seasonings to your preference. Discard the rest of the chickpea liquid.
  3. When serving, drizzle olive oil over the hummus and add a pinch of paprika for garnish. Done!

Vietnamese Fish Sauce (Nuoc mam)


Date Published: August 19th, 2020 | Last Updated: August 19th, 2020
Author: Abby |Category: sauces, dips, asian
Serves: 1/2 cup | Prep time: 10 mins | Mix time: 30 seconds

Jump to recipe |

Nuoc mam is a staple in Vietnamese cuisine. You may also see it commonly referred to as “nuoc cham” in many restaurants. I’ve been told “nuoc cham” means ‘sauce’ in Vietnamese whereas “nuoc mam” is more specifically ‘fish sauce’ which would be more accurate in this case. Whichever name you call it, it is delicious. It’s a sauce made of sugar, garlic, lime, chillies, and fish sauce (shocker), giving it a salty, sweet, sour and a little spicy taste all in one sauce! It’s often used as a dipping sauce (think lemongrass pork, prawn spring rolls…mmmm) or as a dressing drizzled over a bowl of vermicelli with veg. If you’ve never had it before, it smells a little funky but adds SO much flavour to a dish. It’s so simple to make and because of the high acidity content of the ingredients, it keeps for a very long time in the fridge so you can make a buttload and always have some on hand for a quick meal.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 3 Tbsps warm water
  • 1 Tbsp caster sugar
  • 1 Tbsp lime juice (~1 lime)
  • 2 Tbsps fish sauce
  • 2 garlic cloves, minced
  • 2 bird’s eye chillies, finely chopped

Directions:

Dissolve the caster sugar in the warm water then add the rest of the ingredients to the bowl. Mix and taste. Adjust ingredients as needed. Done!

More sour = add more lime juice
More salty = add more fish sauce
More sweet = add more sugar
More spicy = more chillies

Summarized Recipe:

Vietnamese Fish Sauce (Nuoc mam)

Date Published: August 19th, 2020 | Last Updated: August 19th, 2020
Author: Abby |Category: sauces, dips, asian
Serves: 1/2 cup | Prep time: 10 mins | Mix time: 30 seconds

Ingredients:

  • 3 Tbsps warm water
  • 1 Tbsp caster sugar
  • 1 Tbsp lime juice (~1 lime)
  • 2 Tbsps fish sauce
  • 2 garlic cloves, minced
  • 2 bird’s eye chillies, finely chopped

Directions:

  1. In a bowl, dissolve the sugar in the warm water.
  2. Add the rest of the ingredients to the bowl and mix. Taste and adjust ingredients as needed. Done!

Feel free to make a buttload. It keeps really well.

Creamy Mint Yogurt Sauce


Date Published: August 19th, 2020 | Last Updated: August 19th, 2020
Author: Abby |Category: sauces/dips, easy
Serves: 1 cup | Prep time: 10 mins | Cook time: 30 secs

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Cool boy Sheldon helping out with harvesting mint from the garden

Lamb is a pretty popular meat in Australia and it’s commonly paired with a mint sauce/jelly. Toby and I made our first roast lamb a couple months ago and it was so delicious that we’ve made it 3 more times since (recipe here). The lamb we made had such beautiful strong flavours from the rub that I decided to make a more subtle mint sauce using Greek yogurt. The sauce was a big hit with the fam and I’m sharing it here with you today! There’s only a few ingredients required to make this creamy sauce. The mint flavour is more subtle compared to a traditional mint sauce but it works well with the lemon and garlic and the addition of cumin adds a little extra depth to compliment the lamb. You can also use this sauce as a dressing over a quick cucumber salad to have on its own or as a side with the lamb.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 1 cup (245g) greek yogurt
  • 1/2 cup mint leaves, chopped
  • 1 large clove garlic, minced
  • 1/2 Tbsp lemon juice
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 1/2 tsp black pepper

Directions:

Mix all the ingredients in a bowl. Taste adjust lemon, salt or pepper as needed. Done!

Try it with the garlic rosemary lamb roast. Mmmmmm.

Summarized Recipe:

Creamy Mint Yogurt Sauce

Date Published: August 18th, 2020 | Last Updated: August 18th, 2020
Author: Abby |Category: sauces/dips, easy
Serves: 1 cup | Prep time: 10 mins | Cook time: 30 secs

Ingredients:

  • 1 cup (245g) greek yogurt
  • 1/2 cup mint leaves, chopped
  • 1 large clove garlic, minced
  • 1/2 Tbsp lemon juice
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 1/2 tsp black pepper

Directions:

  1. Mix all the ingredients in a bowl. Taste adjust lemon, salt or pepper as needed. Done!

Roasted Sesame Dressing


Date Published: August 16th, 2020 | Last Updated: August 16th, 2020
Author: Abby |Category: sauces, dips, asian, easy
Serves: 1 cup | Prep time: 5 mins | Cook time: 30 secs

Jump to recipe |

I set out a goal for myself last week: to try and recreate Toby’s beloved Kewpie roasted sesame dressing. I’ve been making a lot of things from scratch lately and thought I’d give this a try. Toby was first introduced to the Kewpie brand of the dressing by our friend Laeticia who brought it to hotpot night. I’ve seen people use a lot of different sauces during hotpot, but this was the first time I saw roasted sesame dressing as a dip! She converted Toby that night and funny story, when the new Asian grocer we had been waiting for months to open near our home last year finally opened, they gave away a small gift with every purchase on their grand opening day – it was a mini bottle of Kewpie dressing! The bottle didn’t last long at all. When we moved to the farm a few months ago, we introduced Kewpie sesame dressing to Toby’s parents and it has since replaced the go-to 1 litre bottle of caesar dressing in the fridge – I think they approve.

Sesame dressing is a very common salad dressing used in Japanese restaurants, often served on top of the small salad in a bento box. It’s creamy, rich and full of sesame flavour. Kewpie or Wafu are one of the more popular brands of roasted sesame dressing you’ll see in the shops. We don’t live near an Asian grocer anymore which is another one of the reasons why I wanted to try and recreate it. Welp, I didn’t achieve my goal, but I did end up making a sauce that’s even stronger in sesame flavour than Kewpie and abandoned the original plan when I decided I liked my version better (sorry, not sorry). The freshly roasted sesame seeds in this recipe really shines through and gives it a deeper sesame flavour than the bottled versions and what’s best is that you can easily tweak the recipe to your own liking if you prefer it more sweet, salty, sour, savoury…etc.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 4 1/2 Tbsps white sesame seeds
  • 5 Tbsps Kewpie mayonnaise (Japanese whole egg mayonnaise)
  • 2 Tbsps rice wine vinegar
  • 1 1/2 Tbsps soy sauce
  • 2 Tbsps sugar
  • 2 tsp sesame oil
  • 2 tsp mirin
  • 2 egg yolks
  • 1/2 Tbsp neutral oil

Directions:

In a dry skillet on a low-medium heat, toast the sesame seeds until golden brown.

Set aside 1/2 Tbsp of the toasted sesame seeds and grind the rest in a pestle and mortar.

In a bowl, combine all the ingredients and mix: ground sesame seeds, reserved toasted sesame seeds, mayonnaise, rice wine vinegar, soy sauce, sugar, sesame oil, mirin, yolks, and oil. Whisk them together until combined. Taste and adjust flavours as needed. Done!

Summarized Recipe:

Roasted Sesame Dressing

Date Published: August 16th, 2020 | Last Updated: August 16th, 2020
Author: Abby |Category: sauces, dips, asian, easy
Serves: 1 cup | Prep time: 5 mins | Cook time: 30 secs

Ingredients:

  • 4 1/2 Tbsps white sesame seeds
  • 5 Tbsps Kewpie mayonnaise (Japanese whole egg mayonnaise)
  • 2 Tbsps rice wine vinegar
  • 1 1/2 Tbsps soy sauce
  • 2 Tbsps sugar
  • 2 tsp sesame oil
  • 2 tsp mirin
  • 2 egg yolks
  • 1/2 Tbsp neutral oil

Directions:

  1. In a dry skillet on a low-medium heat, toast the sesame seeds until golden brown.
  2. Set aside 1/2 Tbsp of the toasted sesame seeds and grind the rest in a pestle and mortar.
  3. In a bowl, combine all the ingredients and mix: ground sesame seeds, reserved toasted sesame seeds, mayonnaise, rice wine vinegar, soy sauce, sugar, sesame oil, mirin, yolks, and oil. Whisk them together until combined. Taste and adjust flavours as needed. Done!

So Good Classic Marinara Sauce


Date Published: August 15th, 2020 | Last Updated: August 15th, 2020
Author: Abby |Category: sauces, easy
Serves: 3-4 cups | Prep time: 10 mins | Cook time: 30 mins

Jump to recipe |

This classic thick and rich red sauce is SO good and easy to make. Most of the work is done in a food processor and then just sauté and simmer it in some onions, garlic and white wine. Easy, huh? It’s a great go-to recipe for pasta, parma, or even a dip for some gooey mozzarella sticks mmmmmm. We had this with a baked chicken katsu parma for lunch today which was the perfect place to use this sauce! I’ll be putting up that recipe shortly as well. 🙂

Cute story: Toby only recently learned that marinara sauce and “red sauce” were the same thing. He always thought marinara sauce was a specific sauce you cook seafood marinara in, which is a popular dish in Australia (seafood pasta cooked in marinara sauce). He was a little confused when I told him we didn’t need any seafood to make this sauce. I would have to give him credit on his reasoning though: “marine” is similar to “marinara” which is why he thought the two were related. I had to look up marinara sauce to double check I was right because his reasoning was so logical.

If you make this sauce, let me know in the comments what you think! Follow me on insta (@polyphagicabby) or Facebook to get the latest recipes and updates!

Happy cooking!

Ingredients you’ll need:

  • 2 cans (800g) diced tomatoes
  • 1 can (140g) tomato paste
  • 4 Tbsps fresh parsley, chopped
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 Tbsp brown sugar
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 2 Tbsps olive oil
  • 1/3 cup finely diced onion
  • 2 cloves garlic, minced
  • 1/2 cup white wine

Directions:

In a food processor, add the: diced tomatoes, tomato paste, parsley, oregano, basil, brown sugar, salt and pepper. Blend until smooth.

In a large skillet over medium heat, sauté the finely chopped onions and garlic in 2 Tbsps of olive oil until soft and turning translucent. Add the blended tomato sauce and white wine to the skillet and simmer for 30 minutes or until desired consistency (simmer longer for a thicker sauce to be used as a dip or parma). Taste and adjust according to taste. Done!

Summarized Recipe:

So Good Classic Marinara Sauce

Date Published: August 15th, 2020 | Last Updated: August 15th, 2020
Author: Abby |Category: sauces, easy
Serves: 3-4 cups | Prep time: 10 mins | Cook time: 30 mins

Ingredients:

  • 2 cans (800g) diced tomatoes
  • 1 can (140g) tomato paste
  • 4 Tbsps fresh parsley, chopped
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 Tbsp brown sugar
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 2 Tbsps olive oil
  • 1/3 cup finely diced onion
  • 2 cloves garlic, minced
  • 1/2 cup white wine

Directions:

  1. In a food processor, add the: diced tomatoes, tomato paste, parsley, oregano, basil, brown sugar, salt and pepper. Blend until smooth.
  2. In a large skillet over medium heat, sauté the finely chopped onions and garlic in 2 Tbsps of olive oil until soft and turning translucent. Add the blended tomato sauce and white wine to the skillet and simmer for 30 minutes or until desired consistency (simmer longer for a thicker sauce to be used as a dip or parma). Taste and adjust according to taste. Done!

Curry Mayo


Date Published: August 14th, 2020 | Last Updated: August 14th, 2020
Author:
Abby |Category: sauces, dips, easy
Serves:
1 cup | Prep time: 30 secs | Cook time: 30 secs

Jump to recipe |

This is one of my favourite dips for anything deep fried: sweet potato fries, hashbrowns, potato cakes, fish and chips…the list goes on. It’s also fantastic in all kinds of mayo-based salads: potato salad, egg salad, tuna salad…YUM! I’m a firm believer that curry powder makes life better ❤️. This 30 second recipe is ridiculously simple. If you can scoop mayo out of a jar, you can make curry mayo!

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 1 cup mayonnaise
  • 1 tsp curry powder

Directions:

  1. Mix curry and mayo together. Taste and add more curry if you prefer if stronger. Done!

Summarized Recipe:

Curry Mayo

Date Published: August 14th, 2020 | Last Updated: August 14th, 2020
Author: Abby |Category: sauces, dips, easy
Serves: 1 cup | Prep time: 30 secs | Cook time: 30 secs

Ingredients:

  • 1 cup mayonnaise
  • 1 tsp curry powder

Directions:

  1. Mix curry and mayo together. Taste and add more curry if you prefer if stronger. Done!