Sometimes a sauce or condiment is all you need to change the taste of your awful food. A wellseasoned dressing, sauce or spread, can completely change the taste of your food. Below are recipes for salad dressings, spice rubs, spreads, dips, sauces, and marinades. They complement one or more dishes in this book, and most can be used in other ways to add variety if you are a real gourmet.

DRESSINGS

BASIC VINAIGRETTE DRESSING

This classic vinaigrette can be completely transformed by the vinegar you choose. You can go for balsamic vinegar, champagne vinegar, sherry vinegar, white wine vinegar, or herb flavored vinegar

Ingredients
• Half teaspoon of sugar
• Half teaspoon salt
• Half-teaspoon pepper
• Half-cup olive oil
• A quarter cup vinegar of your choice
• One-teaspoon Dijon mustard

Mix sugar, pepper, salt, vinegar, and mustard in a small jar or bowl. This should make about three-quarter of a cup. The figure below shows an example of a homemade vinaigrette.

HONEY-LEMON VINAIGRETTE

This dressing is good on anything from a salad of
mixed greens to a complicated blend of cheese,
fruit, and vegetables.

Ingredients
• A third cup olive oil
• One tablespoon honey
• Half-teaspoon pepper
• Half teaspoon salt
• Juice of two lemons

Mix all these ingredients in a small jar or bowl to
get about two-thirds of a cup.

CITRUS SALAD DRESSING

This dressing can go well with sliced tomatoes
and mixed greens

Ingredients
• One teaspoon sugar
• Half teaspoon salt
• Juice and zest of one lemon
• Juice and zest of one lime
• A quarter cup olive oil
• One teaspoon ground cumin

Mix the cumin, sugar, salt, zest and citrus juice
in a small jar or bowl until the sugar and salt
dissolves. Whisk the mixture in olive oil to make
about three-quarter of a cup.

MARINADES

Marinades can be used as flavor to tenderize vegetables, fish, poultry and meat before cooking. They contain ingredients that tenderizes and flavors your food. Marinating times differ for different foods and marinades can be made a few days before leaving for camping. Here are some marinades for you. Remember each of these marinades can be done earlier and stored for up to a week in the refrigerator.

HONEY-SOY MARINADE

This marinade makes chicken wings special. It
also adds flavor to pork, shrimp, and salmon.

Ingredients
• Six green onions (thinly sliced)
• Three-quarter cup soy sauce
• Two tablespoons sesame oil
• Three cloves garlic (minced)
• Two tablespoons peeled and chopped fresh ginger
• A third of a cup containing honey or packed brown sugar
• A half-cup rice vinegar

Mix all these ingredients until they are well
combined. The figure below shows an example of
Honey-soy marinade.

GREEK MARINADE

This herb-and-lemon marinade is recommended
for fish, lamb or chicken

Ingredients
• Two teaspoons salt
• Half a cup of olive oil
• Two tablespoons of honey
• A quarter cup of chopped fresh oregano
• Juice and zest of two lemons
• Three cloves garlic (minced)
• One and a half teaspoons pepper

Mix all these ingredients until they are well
combined. The figure below shows a Greek-style
marinade.

MAPLE-GINGER MARINADE

This marinade is good with pork, chicken,
salmon or duck.

Ingredients
• One tablespoon orange zest
• One tablespoon peeled and minced fresh
ginger
• One tablespoon olive oil
• A quarter cup of maple syrup
• A half cup of soy sauce

Mix all these ingredients until they are well combined

SPICE RUBS

They are also referred to as ‘dry marinades’. They can be prepared earlier and stored in a ziplock bag.

BASIC BARBECUE SPICE RUB

Good for chicken but can also be used on any
poultry or meat

Ingredients
• One-tablespoon paprika
• Two tablespoons packed brown sugar
• One-teaspoon pepper
• One tablespoon salt
• Half to one teaspoon cayenne
• One and a half teaspoons ground cumin
• One tablespoon dried sage

Mix all these ingredients until they are well combined.

CAJUN SPICE RUB

This is a great compliment to chicken, fish, pork
or shrimp.

Ingredients
• Two teaspoons paprika
• Two teaspoons ground cumin
• Two teaspoons pepper
• Two teaspoons dried oregano
• Four cloves garlic (minced)
• Two teaspoons salt
• Half to one teaspoon cayenne

Mix all these ingredients until they are well
combined. The figure below shows smoked Cajun
spice rub.

MOROCCAN SPICE RUB

It is best to use with chicken. You can also rub it on flank steak

Ingredients
• One teaspoon salt
• One teaspoon ground cumin
• One-teaspoon dry mustard
• One teaspoon crushed fennel seeds (using an
unopened can, grind the seeds in a zip lock bag)
• One-teaspoon pepper
• Two cloves garlic (minced)
• A quarter teaspoon of ground nutmeg
• Quarter to half-teaspoon cayenne

Mix these ingredients until they are well combined

BALSAMIC SYRUP

This syrup is an excellent complement with
grilled vegetables

Ingredients
• One teaspoon of salt
• Half a cup of balsamic vinegar
• Half a cup of water
• A quarter cup of packed brown sugar

Directions
In a small saucepan, cook the brown sugar until
melted. Add vinegar, salt, and water. As the liquid
heats, sugar will melt and dissolve. Boil and
continue to cook while occasionally stirring for
15-20 minutes. The figure below shows a homemade
balsamic vinegar syrup.

COCONUT CURRY SAUCE

This sauce is delicious on grilled meat

Ingredients
• Juice of one lime
• Two tablespoons packed brown sugar
• A quarter cup of peanut butter
• A quarter to half teaspoon of cayenne
• One teaspoon of ground coriander
• One tablespoon of curry powder
• Half teaspoon of salt
• One can of unsweetened light coconut milk
(14 ounces)

Directions
Mix these ingredients in a saucepan until they
are well mixed. Place over medium to high heat
until the mixture boils. Lower your heat and
simmer while stirring occasionally. Do this for
around 10 minutes or until the sauce thickens.

EASY TOMATO SAUCE

Tomato sauce is very convenient for a variety of foods.

Ingredients
• A quarter cup of red wine (optional)
• One cup of tomato puree
• One can of diced tomatoes (14 ounces)
• Half teaspoon of crushed red pepper flakes
(optional)
• Half teaspoon of sugar
• Half teaspoon of pepper
• Half teaspoon of salt
• Two teaspoons of dried oregano
• Two cloves of garlic (minced)
• One medium onion (diced)
• Two tablespoons of olive oil

Use a medium heat to heat the olive oil. Add garlic and onion to cook while stirring for around 4 minutes. Cook until your onion is soft and translucent. Add the pepper, salt, sugar, oregano and red pepper (optional). Cook for around 30 seconds before adding tomatoes and their juice, wine (optional) and the tomato puree. Simmer for 20-30 minutes until the sauce reduces by about one third. The figure below shows an easy Italian-American red sauce.

OLIVE RELISH

This condiment can be used as a spread for crostini or crackers.

Ingredients
• A quarter to half teaspoon crushed red
pepper flakes (optional)
• One tablespoon of chopped fresh thyme or
one teaspoon crumbled dried thyme
• Juice and zest of one orange
• One large clove garlic (minced)
• One tablespoon of olive oil
• Three tablespoons drained bottled capers
(finely chopped)
• One and a half cups chopped pitted Kalamata olives

Directions
Mix all these ingredients until they are well combined.

COMPOUND BUTTERS

These butters have been softened and combined with other ingredients like spices and herbs.

ORANGE-HONEY BUTTER

This butter is good on skillet scones

Ingredients
• A quarter teaspoon salt
• Half cup of unsalted butter (softened)
• Two tablespoons of honey
• Zest of one orange
Mix all these ingredients until they are well combined.

GARLIC HERB BUTTER

Use to top baked potatoes or grilled steak,
chicken, fish or mushrooms.

Ingredients
• Half a cup of unsalted butter (softened)
• One tablespoon of red wine (optional)
• One tablespoon of chopped fresh rosemary
• Four cloves garlic (minced)
• One teaspoon of crushed red pepper flakes
• One teaspoon of pepper
• One and a half teaspoons salt
Mix all these ingredients until they are well combined

AIOLI

From traditional knowledge, aioli is a freshly made mayonnaise that is garlicky. The figure below shows Tarragon Aioli, which is a French-style garlic mayonnaise, flavored using aromatic tarragon.

NEOCLASSIC GARLIC AIOLI

You can try it as a spread for sandwiches and
burgers or as a dipping sauce for grilled prawns.

Ingredients
• Half teaspoon salt
• Three-quarter cup mayonnaise
• Three cloves garlic (minced)

Mix these ingredients until they are well combined.
Ensure you cover and chill until ready to use.

LEMON AIOLI

Use to top grilled veggies or fish

Ingredients
• Half teaspoon of salt
• Juice and zest of one lemon
• Three-quarter cup mayonnaise

Mix these ingredients until they are well
combined. Cover and chill until ready to use.

OLIVE AIOLI

• Serve with grilled whitefish
• One tablespoon minced fresh thyme or one
teaspoon crumbled dried thyme
• A third cup of pitted and finely chopped
cured black olives
• One clove garlic (minced)
• A quarter cup mayonnaise

Mix all these ingredients in a small bowl until
they are well combined. Cover and chill your
mixture until ready to use.