American on Kvalifood

Donair Sauce

Sun, 29 Mar 2026 20:21:07 +0100

Donair Sauce - kvalifood.com

A sweet, garlicky white sauce from Halifax, Nova Scotia. It was invented in the 1970s by Greek brothers who adapted the gyro for Canadian tastes, replacing tzatziki with this distinctly sweet condiment. The sauce thickens when vinegar hits the sweetened milk – no cooking needed. Traditionally served on Halifax donairs and garlic fingers.

Makes ca. 400 ml

Ingredients

1 can (396 g) sweetened condensed milk
60 ml white vinegar
3/4 tsp garlic powder

1 can (14 oz) sweetened condensed milk
2 fl oz white vinegar
3/4 tsp garlic powder

Directions

Pour the sweetened condensed milk into a bowl. Add the garlic powder and stir to combine.

Tartar Sauce

Sun, 15 Feb 2026 10:06:05 +0100

Tartar Sauce - kvalifood.com

American tartar sauce is a simple mix of mayonnaise, chopped pickles, and a few accent ingredients. It diverged from the French original (which is closer to a remoulade with hard-boiled egg yolk and chives) into something simpler and more pickle-forward. The core identity is mayo plus pickle - everything else is seasoning. Serve it with fried fish, fish sandwiches, or crab cakes.

Ingredients

Makes ca. 300 ml

Blue Cheese Dressing

Wed, 09 Jul 2025 03:43:47 +0100

Blue Cheese Dressing - kvalifood.com

A thick, chunky dressing built on mayonnaise and sour cream with crumbled blue cheese folded in. It originated in the US, probably in the 1950s or 60s alongside the rise of buffalo wings. The hallmark of a proper blue cheese dressing is the texture - some cheese mashed into the base for body, the rest left in visible chunks. Use less buttermilk for a thick dip (wings, vegetables) and more for a pourable salad dressing.

Honey Mustard Dipping Sauce

Tue, 24 Sep 2024 17:26:14 +0100

Honey Mustard Dipping Sauce - kvalifood.com

A creamy honey mustard sauce for dipping chicken, fries, and vegetables. Mayo-based, comes together in a minute.

Ingredients

Makes ca. 180 ml

3 tbsp Dijon mustard
3 tbsp honey
3 tbsp mayonnaise
1 tbsp apple cider vinegar (or fresh lemon juice)
1/4 tsp fine salt
black pepper, to taste

Makes ca. 180 ml

3 tbsp Dijon mustard
3 tbsp honey
3 tbsp mayonnaise
1 tbsp apple cider vinegar (or fresh lemon juice)
1/4 tsp fine salt
black pepper, to taste

Directions

Combine the Dijon mustard, honey, mayonnaise, vinegar (or lemon juice), salt, and pepper in a bowl.
Stir until smooth and evenly blended.
Taste and adjust: more honey for sweetness, more mustard for bite, more vinegar for tang.

Notes

Keeps in the refrigerator for up to 1 week.
For a richer sauce, replace half the mayo with sour cream (1.5 tbsp each).
Adding 1 tbsp yellow mustard alongside the Dijon gives a milder, more familiar flavor.
A pinch of cayenne pepper adds a subtle kick.

Honey Mustard Vinaigrette Dressing

Tue, 24 Sep 2024 17:26:14 +0100

Honey Mustard Vinaigrette Dressing - kvalifood.com

A tangy vinaigrette built on Dijon mustard and honey — good on salads, grain bowls, or as a marinade. Fast to make, keeps for weeks in the fridge.

Ingredients

Makes ca. 240 ml

4 tbsp Dijon mustard
3 tbsp honey
3 tbsp apple cider vinegar
4 tbsp extra-virgin olive oil (or neutral vegetable oil)
1/4 tsp fine salt
black pepper, to taste

Makes ca. 240 ml

4 tbsp Dijon mustard
3 tbsp honey
3 tbsp apple cider vinegar
4 tbsp extra-virgin olive oil (or neutral vegetable oil)
1/4 tsp fine salt
black pepper, to taste

Directions

Combine the Dijon mustard, honey, apple cider vinegar, salt, and pepper in a jar or small bowl.
Whisk (or shake in a sealed jar) until the honey is fully dissolved and the mixture is smooth.
Add the oil and whisk or shake again until emulsified.
Taste and adjust: more honey for sweetness, more vinegar for tang, more salt as needed.

Notes

Keeps in the refrigerator for up to 3 weeks. Shake before using - it will separate.
For a more mustardy, less sweet dressing, reduce honey to 2 tbsp.
A squeeze of lemon juice (1 tbsp) adds brightness.
One small grated garlic clove (~3 g) is a good optional addition.

Alabama White BBQ Sauce

Sat, 06 May 2023 03:01:47 +0100

Alabama White BBQ Sauce - kvalifood.com

Alabama white BBQ sauce comes from Big Bob Gibson’s Bar-B-Q in Decatur, Alabama, where it has been served since the 1920s. Unlike the usual red, tomato-based sauces, this one builds on mayonnaise and apple cider vinegar. It is tangy, creamy, and peppery. Traditionally, whole smoked chickens are dunked into it right off the pit, but it also works as a dip, a coleslaw dressing, or a condiment for ribs and turkey.

Green Goddess Dressing

Tue, 03 Aug 2021 06:45:41 +0100

Green Goddess Dressing - kvalifood.com

Green goddess dressing was created at San Francisco’s Palace Hotel in the 1920s by chef Philip Roemer, named after a play starring George Arliss. The original used mayonnaise, sour cream, tarragon, parsley, chives, and anchovy. Everything goes into a blender and comes out as a bright green, creamy dressing. Use it pourable on salads or let it thicken in the fridge for a dip.

Ingredients

Makes ca. 360 ml

Buffalo Sauce

Fri, 26 Mar 2021 02:37:27 +0100

Buffalo Sauce - kvalifood.com

Buffalo sauce was invented in 1964 at the Anchor Bar in Buffalo, New York, by Teresa Bellissimo. At its core, it is just two things: Frank’s RedHot and butter. You melt them together over gentle heat, toss them with fried wings, and that is it. The original had no garlic, no sugar, no extra spices. Modern versions sometimes add those things, but the classic needs nothing more.

Louisiana Creole Remoulade

Mon, 28 Jan 2019 18:17:51 +0100

Louisiana Creole Remoulade - kvalifood.com

Louisiana Creole remoulade is a spicy, tangy sauce distinct from the French original. Where French remoulade is a mild flavored mayonnaise with capers and cornichons, the Creole version is built around coarse-ground Creole mustard, cayenne, hot sauce, and horseradish. It is often pink-tinged from paprika and ketchup. The sauce is a staple in New Orleans restaurants, served cold with boiled or fried shrimp, crab cakes, po’boys, and fried green tomatoes.

Thousand Island Dressing

Mon, 10 Jul 2017 03:22:54 +0100

Thousand Island Dressing - kvalifood.com

Thousand Island dressing originated in the Thousand Islands region of the St. Lawrence River in upstate New York. It is mayonnaise-based with ketchup for the characteristic pink color, chopped sweet pickles for crunch and tang, and a touch of sugar. Simple to make, no cooking required, and improves with a rest in the fridge. Use it on salads, burgers, sandwiches, or as a dip.

Ingredients

Makes ca. 350 ml

Russian Dressing

Fri, 19 Aug 2016 08:09:13 +0100

Russian Dressing - kvalifood.com

Despite the name, Russian dressing is an American creation from the early 1900s, attributed to grocer James E. Colburn in New Hampshire. It is mayonnaise-based with ketchup for color, horseradish for sharpness, and minced pickles for tang. Often confused with Thousand Island, but Russian dressing is distinguished by the horseradish and usually lacks the hard-boiled egg found in older Thousand Island recipes. It is the classic dressing for a Reuben sandwich.

Maple Glaze

Sun, 02 Aug 2015 13:10:29 +0100

Maple Glaze - kvalifood.com

A versatile savoury glaze built on pure maple syrup, briefly simmered with garlic and pepper. It coats roasted vegetables, pork, chicken, salmon, and ham in a thin, sticky layer. Use Grade A Dark or Robust maple syrup for the strongest flavour.

Makes ca. 240 ml

Ingredients

240 ml pure maple syrup
15 ml water
15 ml olive oil
1 tbsp granulated garlic (or 3 cloves fresh garlic, finely minced)
1 tsp salt
1/2 tsp black pepper (or red pepper flakes)

1 cup pure maple syrup
1 tbsp water
1 tbsp olive oil
1 tbsp granulated garlic (or 3 cloves fresh garlic, finely minced)
1 tsp salt
1/2 tsp black pepper (or red pepper flakes)

Directions

Combine maple syrup, water, olive oil, garlic, salt, and pepper in a small saucepan.

Carolina Eastern Vinegar Sauce

Wed, 04 Mar 2015 07:14:08 +0100

Carolina Eastern Vinegar Sauce - kvalifood.com

Probably the oldest BBQ sauce style in the US. It is almost entirely vinegar with a little sugar and red pepper. Thin, watery, and sharp. The vinegar cuts through fatty pulled pork, which is the entire point. Dual-purpose: use it as a mop during cooking and as a table sauce.

Ingredients

Makes ca. 480 ml

480 ml apple cider vinegar (or distilled white vinegar, for a sharper version)
2 tbsp dark brown sugar
1.5 tsp crushed red pepper flakes
1.5 tsp ground black pepper
2 tsp kosher salt
2 tsp hot sauce

Makes ca. 480 ml

Kansas City BBQ Sauce

Wed, 04 Mar 2015 07:14:08 +0100

Kansas City BBQ Sauce - kvalifood.com

The thick, red, sweet-tart sauce most people picture when they hear “BBQ sauce.” Multiple layers of sweetness from brown sugar and molasses, balanced by vinegar and spice. This is the style behind brands like KC Masterpiece and Sweet Baby Ray’s.

Brush it on ribs, brisket, pulled pork, or grilled chicken during the last few minutes of cooking, or serve it on the side as a dipping sauce. It also works on burgers, hot dogs, and as a base for baked beans.

Lexington Dip (Western Carolina BBQ Sauce)

Wed, 04 Mar 2015 07:14:08 +0100

Lexington Dip (Western Carolina BBQ Sauce) - kvalifood.com

The midpoint between Eastern Carolina vinegar sauce and thick Kansas City style. Vinegar-forward like its Eastern cousin, but with enough ketchup to give it a pink-to-garnet color. In Lexington, North Carolina, they call BBQ sauce “dip.” Used both as a mop and a table sauce, primarily on pork shoulder.

Ingredients

Makes ca. 480 ml

240 ml apple cider vinegar
60 ml ketchup
60 ml apple juice
35 g light brown sugar
1 tbsp kosher salt
1 tsp crushed red pepper flakes
1 tsp ground black pepper
1 tsp hot sauce

Makes ca. 480 ml

South Carolina Mustard BBQ Sauce

Wed, 04 Mar 2015 07:14:08 +0100

South Carolina Mustard BBQ Sauce - kvalifood.com

This style reflects the influence of German settlers in the Charleston-to-Columbia corridor of South Carolina. Yellow ballpark-style mustard replaces ketchup as the base. The flavor profile mirrors a red BBQ sauce - sweet, tart, spicy - just with mustard instead of tomato running the show. Use it on pulled pork or chicken.

Ingredients

Makes ca. 600 ml

360 ml prepared yellow mustard, ballpark-style
120 ml apple cider vinegar
100 g white sugar (or honey, for rounder sweetness)
2 tbsp tomato paste
1 tsp hot sauce
1 tsp onion powder
1 tsp garlic powder
1 tsp kosher salt
1 tsp ground black pepper
1 tsp celery seed, crushed

Makes ca. 600 ml

Texas BBQ Mop Sauce

Wed, 04 Mar 2015 07:14:08 +0100

Texas BBQ Mop Sauce - kvalifood.com

A thin, brothy sauce built on beef stock and beer. This is not something you coat meat with - it is something you baste brisket and ribs with during long smoking sessions. It should penetrate the meat rather than sit on top. The cumin sets it apart from all other regional styles, placing it squarely in Texan and Southwestern territory.

Ingredients

Makes ca. 1.2 L

Poutine Gravy

Fri, 28 Nov 2014 16:48:11 +0100

Poutine Gravy - kvalifood.com

The gravy for Quebec’s poutine – a roux-thickened mix of beef and chicken broth, poured hot over fries and cheese curds. It should be smooth, moderately thick, and hot enough to slightly soften the curds on contact. A small touch of ketchup and Worcestershire nods to the casse-croute (snack bar) tradition.

Makes ca. 600 ml

Ingredients

42 g unsalted butter
24 g all-purpose flour
475 ml beef broth
240 ml chicken broth
1 tsp ketchup
1/2 tsp Worcestershire sauce
1/4 tsp black pepper
salt, to taste

3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups beef broth
1 cup chicken broth
1 tsp ketchup
1/2 tsp Worcestershire sauce
1/4 tsp black pepper
salt, to taste

Directions

Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring constantly, for 3-4 minutes until the roux turns a light golden brown and smells nutty.

Comeback Sauce

Fri, 21 Mar 2014 16:38:01 +0100

Comeback Sauce - kvalifood.com

Comeback sauce traces back to The Rotisserie, a Greek-owned restaurant in Jackson, Mississippi, in the 1930s. The name comes from guests “coming back” for more. It is a cold, mayonnaise-based sauce with chili sauce, mustard, Worcestershire, and hot sauce - a bit like a spiced-up version of Thousand Island with more personality. Good on fried chicken, fried vegetables, as a salad dressing, or as a sandwich spread.

Cocktail Sauce

Fri, 18 Sep 2009 00:05:13 +0100

Cocktail Sauce - kvalifood.com

An American condiment for chilled seafood - shrimp, oysters, crab. It is essentially ketchup and horseradish stirred together with a squeeze of lemon. Ready in under 5 minutes with no cooking. The horseradish is the part you adjust to taste: more for a sinus-clearing punch, less for something milder.

Ingredients

Makes ca. 250 ml

240 g ketchup
30 g prepared horseradish, drained if watery
15 ml fresh lemon juice
15 ml Worcestershire sauce
1/2 tsp hot sauce (optional)
1 pinch fine salt

Makes ca. 250 ml

Ranch Dressing

Mon, 23 Feb 2009 05:44:27 +0100

Ranch Dressing - kvalifood.com

Ranch dressing was created by Steve Henson in the 1950s on his dude ranch in California. The base is mayonnaise and sour cream thinned with buttermilk, seasoned with dill, garlic, and onion. Dill is the defining herb - without it, the dressing loses its ranch identity. Use less buttermilk for a thick dip and more for a pourable salad dressing.

Ingredients

Makes ca. 360 ml

Montreal Steak Spice

Tue, 27 Jan 2009 23:56:46 +0100

Montreal Steak Spice - kvalifood.com

A coarsely ground Canadian spice blend that traces back to Schwartz’s deli in Montreal, where the broilerman adapted smoked meat pickling spices for steak sometime in the 1940s-50s. The mix combines black pepper, salt, paprika, garlic, dill, coriander, and mustard seeds into a bold, textured rub for grilled meats.

Makes ca. 12 tbsp

Ingredients

2 tbsp coarsely ground black peppercorns
2 tbsp kosher salt
2 tbsp smoked paprika
1 1/2 tbsp granulated garlic
1 tbsp granulated onion
1 tbsp dill seeds, lightly crushed
1 tbsp ground coriander
1 tbsp mustard seeds, lightly crushed
1 tsp red pepper flakes

2 tbsp coarsely ground black peppercorns
2 tbsp kosher salt
2 tbsp smoked paprika
1 1/2 tbsp granulated garlic
1 tbsp granulated onion
1 tbsp dill seeds, lightly crushed
1 tbsp ground coriander
1 tbsp mustard seeds, lightly crushed
1 tsp red pepper flakes

Directions

If using whole peppercorns, coriander seeds, or mustard seeds, crack them coarsely with a mortar and pestle or the bottom of a heavy pan. The texture should be rough and uneven, not a fine powder.