FoodwaY

18/12/2025

18/12/2025

DIY Cajun Seasoning (Better Than Store-Bought)

You’ll need:
- ½ tsp dried basil (1g)
- ½ tsp dried oregano (1g)
- ½ tsp ground coriander seed (1g)
- ½ tsp cayenne (1g)
- 1 tsp dried thyme leaves (2g)
- ½ tsp ground cumin
- 1 tsp onion powder (2g)
- ½ tsp freshly ground black pepper (1g)
- 1 tbsp paprika (10g)
- 1 tbsp chili powder (10g)
- ¼ cup kosher salt (65g)
- Pinch of white pepper (adjust to taste)

To Make:
1. Combine all the spices in a bowl. Stir thoroughly until the mixture is uniform in color and texture.

2. Transfer to an airtight glass container. Label and store in a cool, dry cupboard — best used within 3 months.

3. Use generously on grilled meats, seafood, roasted veggies, gumbo, jambalaya, or even tossed with fries or popcorn for a spicy kick.

18/12/2025

WE OFFER YOU THESE RECIPES IN EXCHANGE FOR A SIMPLE THANK YOU 🙏

Homemade Hot Sauce Recipes 😊

👉🏻Jalapeño Hot Sauce
Ingredients
* 1/2 lb jalapeño peppers about 6 large peppers
* 1/2 onion peeled and quartered
* 2 cloves garlic crushed and halved
* 2/3 cup white vinegar
* 1 tsp sugar
* 1 tsp salt
* 10 sprigs cilantro roughly chopped
* 1/2 tsp cumin
* 1 cup water
* oil to coat the pan

Instructions
1. Bring cast iron pan to medium-high heat and add a splash of oil.
2. Add the whole jalapeño peppers, quartered onion, and garlic to the hot pan.
3. Roast ingredients for about 5 minutes until lightly browned, turning frequently for even searing.
4. Remove the peppers and carefully slice them into rings.
5. Simmer the jalapeños and onions in a pan with the water for about 5 minutes, stirring occasionally.
6. Add in the garlic, salt, cumin, and sugar, stirring to combine. Simmer an additional 1 minute or so.
7. Add the simmered mixture into a blender along with the cilantro and vinegar.
8. Blend until smooth and let cool.
9. Season to taste by adding more salt and/or cumin, as desired.
10. Add into hot sauce bottles, mason jars, or container of choice and store in the refrigerator.

👉🏻Sriracha Hot Sauce
Ingredients
* 1.5 lb red chiles red jalapeños or fresnos
* 3 large garlic cloves
* 1/2 cup water distilled or spring
* 2 Tbsp. sugar
* 1 Tbsp. kosher salt
* 1 Tbsp. honey
* 1/2 cup rice vinegar

Instructions
1. Cut the red peppers lengthwise, removing the seeds and the pith. Slice the garlic.
2. Puree the peppers and garlic along with the sugar, salt, and water and transfer the mixture into a jar. Press the mixture down with a spoon to release any air pockets.
3. Cover jar with a clean cloth or airlock lid and leave to ferment at room temperature for about 1 week. Fermentation is optional but recommended for the best flavor.
4. Once fermentation is complete, add to a blender with the vinegar and honey and blend on high until smooth.
5. Strain the sauce through a fine-mesh strainer into a saucepan. Simmer over medium heat until the hot sauce reaches the desired consistency (slightly thickened is ideal), 10-15 minutes. Salt to taste.
6. Add into hot sauces bottles or an airtight container and store in the refrigerator for up to 6 months.

👉🏻Pineapple Habanero Hot Sauce
Ingredients
* 2-3 habanero peppers
* ½ pineapple ripe
* ½ onion
* 1 cup water
* ⅔ cup white vinegar
* 1 lime juiced
* 8 slices ginger peeled, about 1/2 inch piece
* 2 tsp sugar
* 1 ¼ tsp salt
* ¼ tsp marjoram dried
* ⅛ tsp cumin ground

Instructions
1. Slice the pineapple, habanero, ginger, and onion. Remove the seeds and pith from the habaneros if desired for a milder spice.
2. Simmer the onion, pineapple, habaneros, and ginger in a pan with 1 cup of water until the ingredients are somewhat submerged in the water, 2-3 minutes.
3. Add in the salt and sugar. Simmer gently until the onions and peppers have softened, about 5-10 minutes.
4. Add the simmered mixture into a blender along with the vinegar, lime juice, marjoram, and cumin.
5. Blend until smooth and let cool.
6. Season to taste by adding more salt and/or sugar.
7. Add into hot sauce bottles or mason jar.

👉🏻Carolina Reaper Hot Sauce
INGREDIENTS
* 7 Carolina Reaper Peppers
* 1/4 cup water
* Juice from 1/2 lemon
* 1 tablespoon apple cider vinegar
* 1/2 teaspoon salt
* 1/2 teaspoon sugar

INSTRUCTIONS
1. Destem and cut peppers in half and place on cookie sheet, skin side up
2. Broil for 7 minutes or just until it starts to blister and blackening
3. Remove from oven and add all ingredients to blender
4. Blend well
5. Carefully store in airtight container and store in refrigerator

👉🏻Teppanyaki Hot & Spicy Sauce
INGREDIENTS
* 2 tbsp soy sauce
* 1 tbsp rice vinegar
* 1 tbsp sesame oil
* 2 tbsp chili paste
* 1 tbsp garlic minced
* 1 tbsp ginger minced
* 1 tbsp honey
* ½ tsp red chili flakes
* 1 tsp cornstarch optional
* 2 tbsp water

INSTRUCTIONS
Heat the pan
* Put a small saucepan on medium heat.
Add sesame oil
* Pour sesame oil into the pan. Let it warm.
Cook garlic and ginger
* Add garlic and ginger. Stir until they smell nice.
Mix soy sauce and vinegar
* Add soy sauce and rice vinegar. Stir well.
Add chili paste
* Add chili paste. It makes the sauce spicy.
Sweeten with honey
* Add honey. It balances the heat.
Sprinkle chili flakes
* Add chili flakes for extra spice.
Thicken sauce (optional)
* Mix cornstarch with water. Add to the pan. Cook until thick.
Remove from heat
* Turn off the stove. Let the sauce cool a bit.

👉🏻Hot Mustard Sauce
INGREDIENTS
* 1/4 cup dry mustard powder (preferably Chinese or brown mustard)
* 3 tablespoons cold water (ice-cold for best heat)
* 1/2 teaspoon rice vinegar or white vinegar (optional)
* Pinch of salt (optional)

INSTRUCTIONS
1. Add dry mustard powder to a small mixing bowl.
2. Gradually pour in the cold water while whisking until the mixture is smooth and creamy.
3. Let the mixture sit for 5 to 10 minutes to allow the heat to develop fully.
4. Optional: Stir in vinegar and a pinch of salt for added balance.
5. Serve immediately for a strong, spicy flavor or refrigerate briefly for a milder taste.

18/12/2025

WE OFFER YOU THESE RECIPES IN EXCHANGE FOR A SIMPLE THANK YOU 🙏

Flavored Mayonnaise Recipes 😊

👉🏻Basic Mayonnaise
INGREDIENTS
* 2 large egg yolks, at room temperature
* 1/2 tsp kosher salt
* 2 Tbsp. very cold water
* 1 tsp Dijon mustard
* 2 Tbsp. lemon juice
* 1 1/2 cups vegetable oil, refrigerator cold

PREPARATION
1. Combine all ingredients except the oil in a food processor fitted with the blade attachment and blend until combined, 5–10 seconds.
2. While the food processor is still running, add the cold oil in a very slow, steady stream. It should take about a minute to add all of the oil.
3. When all of the oil is incorporated, the mixture should be thick, emulsified, and a pale yellowish-white. Taste and adjust seasoning as needed. Store in an airtight container in the refrigerator for up to 2 weeks.

👉🏻 Japanese Mayo (Kewpie)

Made From Scratch
* 2 organic free range egg yolk
* 1 teaspoon dijon mustard
* 1/4 teaspoon dashi powder
* 2 tablespoons rice vinegar or apple cider vinegar
* 3/4 teaspoon kosher salt
* 1 teaspoon granulated sugar
* 1 cup grapeseed oil

Using Regular Mayonnaise
* 1 cup regular mayonnaise such as Hellman’s, or vegan mayonnaise
* 1/8 teaspoon dashi powder, or skip this if you are making vegan Japan mayo
* 1/2 teaspoon dijon mustard
* 1 1/2 tablespoon rice vinegar or apple cider vinegar
* 1/2 teaspoon sugar

INSTRUCTIONS
Made From Scratch
1. Put the egg yolk, mustard, dashi powder, vinegar, salt, and sugar in a food processor, and blend until smooth. Alternatively, you can use a hand blender or whisk.
2. With the food processor running, slowly add the oil and continue blending until the mixture is thick like mayonnaise.
3. Add an additional teaspoon of sugar if you prefer the mayo to be sweeter. Blend again.
4. Transfer to a glass jar and refrigerate for up to 2 weeks.

Using Regular Mayonnaise
1. Put all the ingredients in a bowl and mix well, until the dashi and sugar have dissolved. If the texture of the mayo is a little too thin, whisk it for a minute or so using a food processor, hand mixer, or hand whisk.
2. Transfer the Japanese mayo to a glass jar or any other storage container, and refrigerate it.

👉🏻 Curry Mayonnaise
INGREDIENTS
* 2 large egg yolks, at room temperature
* 1/2 tsp kosher salt
* 2 Tbsp. very cold water
* 1 tsp Dijon mustard
* 2 Tbsp. lime juice
* 1/2 tsp ground cumin
* 1/2 tsp ground curry powder
* 1 1/2 cups vegetable oil, refrigerator cold

PREPARATION
1. Combine all ingredients except the oil in a food processor fitted with the blade attachment and blend until combined, 5–10 seconds.
2. While the food processor is still running, add the cold oil in a very slow, steady stream. It should take about a minute to add all of the oil.
3. When all of the oil is incorporated, the mixture should be thick, emulsified, and a pale yellowish-white. Taste and adjust seasoning as needed. Store in an airtight container in the refrigerator for up to 2 weeks.

👉🏻 Herb Aioli
INGREDIENTS
* 2 large egg yolks, at room temperature
* 1/2 tsp kosher salt
* 2 Tbsp. very cold water
* 1 tsp Dijon mustard
* 2 large garlic cloves, crushed
* 2 Tbsp. lemon juice
* 3/4 cup vegetable oil, refrigerator cold
* 3/4 cup extra virgin olive oil, refrigerator cold
* 1/4 cup chopped herbs (we used chives, dill, parsley, and tarragon)

PREPARATION
1. Combine all ingredients except the oils and herbs in a food processor fitted with the blade attachment and blend until combined, 5–10 seconds.
2. While the food processor is still running, add both oils at the same time in a very slow, steady stream. It should take about a minute to add all of the oil.
3. When all of the oil is incorporated, the mixture should be thick, emulsified, and a pale yellowish-white. Taste and adjust seasoning as needed.
4. Unplug the food processor, then add the chopped herbs and mix everything together with a rubber spatula. Store in an airtight container in the refrigerator for up to 2 weeks.

👉🏻 Spicy Mayonnaise
INGREDIENTS
* 2 large egg yolks, at room temperature
* 1/4 tsp kosher salt
* 1 Tbsp. Sambal Oelek (or your favorite hot sauce)
* 2 Tbsp. very cold water
* 1 tsp Dijon mustard
* 2 Tbsp. lemon juice
* 1 1/2 cups vegetable oil, refrigerator cold

PREPARATION
1. Combine all ingredients except the oil in a food processor fitted with the blade attachment and blend until combined, 5–10 seconds.
2. While the food processor is still running, add the cold oil in a very slow, steady stream. It should take about a minute to add all of the oil.
3. When all of the oil is incorporated, the mixture should be thick and emulsified. Taste and adjust seasoning as needed. Store in an airtight container in the refrigerator for up to 2 weeks.

👉🏻 Garlic Aioli
INGREDIENTS
* 2 large egg yolks, at room temperature
* 1/2 tsp kosher salt
* 2 Tbsp. very cold water
* 1 tsp Dijon mustard
* 2 large garlic cloves, crushed
* 2 Tbsp. lemon juice
* 3/4 cup vegetable oil, refrigerator cold
* 3/4 cup extra virgin olive oil, refrigerator cold

PREPARATION
1. Combine all ingredients except the two oils in a food processor fitted with the blade attachment and blend until combined, 5–10 seconds.
2. While the food processor is still running, add both oils at the same time in a very slow, steady stream. It should take about a minute to add all of the oil.
3. When all of the oil is incorporated, the mixture should be thick, emulsified, and a pale yellowish-white. Taste and adjust seasoning as needed. Store in an airtight container in the refrigerator for up to 2 weeks.

👉🏻 Scallion-Lime Mayonnaise
INGREDIENTS
* 2 large egg yolks, at room temperature
* 1/2 tsp kosher salt
* 2 Tbsp. very cold water
* 1 tsp Dijon mustard
* 2 Tbsp. lime juice
* 1 1/2 cups vegetable oil, refrigerator cold
* 2 Tbsp. thinly sliced scallion greens

PREPARATION
1. Combine all ingredients except the oil and scallions in a food processor fitted with the blade attachment and blend until combined, 5–10 seconds.
2. While the food processor is still running, add the cold oil in a very slow, steady stream. It should take about a minute to add all of the oil.
3. When all of the oil is incorporated, the mixture should be thick, emulsified, and a pale yellowish-white. Taste and adjust seasoning as needed.
4. Unplug the food processor, then add the scallions and mix everything together with a rubber spatula. Store in an airtight container in the refrigerator for up to 2 weeks.

👉🏻Miso Mayonnaise
INGREDIENTS
* 2 large egg yolks, at room temperature
* 1/2 tsp kosher salt
* 2 Tbsp. very cold water
* 1 tsp Dijon mustard
* 3 Tbsp. white miso paste
* 1 Tbsp. sugar
* 2 Tbsp. rice wine vinegar
* 1 1/2 cups vegetable oil, refrigerator cold

PREPARATION
1. Combine all ingredients except the oil in a food processor fitted with the blade attachment and blend until combined, 5–10 seconds.
2. While the food processor is still running, add the cold oil in a very slow, steady stream. It should take about a minute to add all of the oil.
3. When all of the oil is incorporated, the mixture should be thick, emulsified, and a pale yellowish-white. Taste and adjust seasoning as needed. Store in an airtight container in the refrigerator for up to 2 weeks.

18/12/2025

18/12/2025