Condiments | Chef Eats

chefalisonbiebs

Chopped Romaine Salad

This recipe is inspired by the Caesar salad, but instead of making a traditional dressing with egg yolk and anchovy, I decided to...

chefalisonbiebs

Charred Tomatillo Salsa

There was just enough sun in Calgary this past family day weekend we decided to fire up the BBQ and make this charred tomatillo salsa...

chefalisonbiebs

Saskatoon Berry Hot Sauce

There is always hot sauce in our fridge, whether it's homemade or the usual sriracha, I put hot sauce on almost everything. I had some...

chefalisonbiebs

Yuzu Marmalade

It is almost impossible to find fresh yuzu in Calgary so when I came across this aromatic fruit at a small Asian foods grocery store, I...

chefalisonbiebs

Peach Preserves

I love to can peaches when they are in season, perfectly ripe and juicy, preserving them allows me to enjoy them in recipes throughout...

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Canned Cherry Tomatoes

This time of the year is when I like to preserve the bounty of my garden so it may be enjoyed throughout the winter months. Vine-ripened...

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Dill Vinaigrette

Making homemade salad dressing is easy and contains fewer additives and sugar than commercially produced dressings. The technique is...

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Parmesan Béchamel

Béchamel is one of the five mother sauces in French cuisine. It is made from a white roux which is a 1:1 ratio by weight of butter and...

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Basil Pesto

Originating in Genoa Italy, pesto is a sauce traditionally consisting of basil, garlic, pine nuts, Parmigiano-Reggiano, or Pecorino Sardo...

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Tomato Basil Sauce

This simple recipe can be used as a sauce for pasta, as a base for pizza, or for a dish like chicken or eggplant parmigiana. Preparation...

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Pickled Jalapeño Peppers

I always buy more jalapeño peppers than I need when they are in season simply so I can pickle them. Perfect for adding spice to salads,...

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Pickled Ramp Chimichurri

Ramps are a species of wild onion growing across North America during spring and early summer. The season coincides with the beginning of...