Versión en Español Homemade celery salt is celery seeds toasted in a dry pan for 2 to 3 minutes, cooled, and ground with an equal amount of sea salt and a little black pepper into a fine, even seasoning. It takes 10 minutes and makes 6 servings. A simple way to add a gourmet touch to salads, soups, meats, and vegetables. How to Make Celery Salt? Celery salt combines salt with dried, ground celery seeds,…

Versión en Español Honey mustard vinaigrette is warm liquid honey whisked with lemon juice and apple cider vinegar, then emulsified with olive oil, Dijon mustard, and freshly ground black pepper. It takes 15 minutes of preparation and 5 minutes to warm the honey, and makes 4 servings. A basic of home cooking and the perfect dressing for countless salads, vegetables, fish, and white meats. How to Make Homemade Vinaigrette? Use quality ingredients: good olive oil,…

Versión en Español Homemade lemon marmalade is thin strips of lemon zest cooked with lemon juice, chopped pulp, sugar, and water over low heat for 40 to 50 minutes until syrupy and thick, then left chunky or blended and jarred hot. It takes 30 minutes of preparation and 60 minutes of cooking, and makes 10 servings. A bright, tangy preserve for toast, cookies, or desserts, with no artificial preservatives. How to Make Lemon Marmalade? It…

Versión en Español Homemade pistachio cream is shelled pistachios processed with olive oil and a pinch of salt into a fine paste, then sweetened with powdered sugar and loosened with whole milk until smooth. It takes 10 minutes, needs no cooking, and makes 8 servings. A vibrant green spread for desserts, toast, or chocolate fillings, without the additives of store bought creams. How to Make Pistachio Cream? Shelled pistachios and olive oil are processed into…

Versión en Español Blue cheese sauce for steak is a creamy sauce made by softening garlic in butter, adding heavy cream, and melting in crumbled blue cheese over low heat for about 5 minutes, then seasoning with black pepper and a pinch of nutmeg and simmering until slightly thick. It takes 5 minutes of preparation and 10 minutes of cooking, and serves 4. A rich, velvety sauce for grilled beef, gourmet burgers, or roasted vegetables,…

Versión en Español Homemade fermented soy sauce is made by cooking soaked soybeans, mixing them with toasted wheat flour and koji starter (Aspergillus oryzae), letting the mixture grow mold for 48 hours in a warm place, then fermenting it in salt brine for 6 months before straining and aging the liquid for one more month. It takes 30 minutes of active work and about 7 months in total, and makes about 1 liter. An ancient…

Versión en Español Chilean changles mushroom dip is a creamy sauce of changles, wild coral mushrooms from southern Chile, chopped and sautéed in olive oil for 4 minutes with chives, then simmered with garlic powder, red wine, and cream for about 7 minutes until thick. It takes 10 minutes of preparation and 10 minutes of cooking, and serves 4. An original way to use this native mushroom, ideal with meats, empanadas, or as a dip…

Versión en Español Homemade vegetable bouillon cubes are a concentrated paste of garlic, onion, scallions, leek, celery, carrots, cilantro, turmeric, black pepper, and salt sautéed in oil, cooked down, blended, frozen, and cut into cubes. They take 15 minutes of preparation and 20 minutes of cooking, plus 6 hours of freezing, and make 30 cubes. A natural alternative to store bought bouillon full of sodium, MSG, and preservatives, that adds body and a subtle umami…

Versión en Español Chilean potato mayonnaise, or mayonesa de papa del Portal Bahamondes, is an eggless spread made by blending a boiled floury potato with milk, mustard, garlic powder, and salt, then slowly drizzling in vegetable oil until creamy and finishing with lemon juice. It takes 10 minutes of preparation and 15 minutes of cooking, and makes 6 servings. It is tied to the Portal Bahamondes in downtown Santiago, linked to the origins of the…

Versión en Español Chilean fig syrup, or arrope de higos, is a thick, dark syrup made by soaking dried figs overnight, simmering them in their soaking water with cinnamon, cloves, and orange peel for 60 to 75 minutes, removing the figs, and reducing the liquid until it coats a spoon. It takes 12 hours of soaking and 2 hours of cooking, and makes 8 servings. A traditional preserve of Chile’s Norte Chico, spread on bread,…