Neutral classic mayonnaise
A plain mayonnaise of 200 g refined neutral oil emulsified into pasteurised yolk, vinegar, water and a little Dijon mustard: a clean base for tasting, comparing and flavouring.
United States
Recipes by the places recorded in their sources.
United States
High risk
Alaska salmon roe caviar
Salmon roe is separated from skeins and treated in two salt-water stages using a University of Alaska Extension formula.
Sourdough discard pretzels
Unfed sourdough starter flavours a soft pretzel dough raised with instant yeast. After a short rest, the dough is shaped, brushed with a sweet wash, salted and baked without a final proof.
Cuban bread rolls (King Arthur Baking version)
Six yeast rolls for Cuban sandwiches, shaped into long tapered loaves and slashed down the center.
Bagel
A yeast-raised wheat ring shaped from a firm dough, briefly boiled and baked. This source-batch formula gives a gently malted crust and a chewy crumb.
Fresh chèvre
Fresh chèvre is a soft goat-milk cheese with a gently tangy flavour. This home method uses a combined lactic starter and coagulant, then drains the curd in cloth before salting and chilling.
Greek-style strained yogurt
Greek-style strained yogurt is cultured whole milk drained through cloth to remove whey. This modern Utah home method makes a thick yogurt from a gallon batch.
Feta-style cheese, hot whey-brined
Whole milk set with a mesophilic starter and rennet makes a fresh, crumbly feta-style cheese. Its curds pass through hot salted whey before molding.
Maple sugar
Maple sugar is sap from maple trees boiled down until it granulates. Great Lakes Indigenous makers stored the concentrated sugar for later use and for exchange.
Freeze-thaw clarified stock or juice
A liquid set with a little gelatin, frozen solid, then thawed through cloth in the refrigerator so that clear liquid drips out and the cloudy gel stays behind.
Butterscotch sauce
A pourable dessert sauce of brown sugar, butter and cream, with a little corn syrup and salt. It is the sauce form of the butterscotch confection and is made without water, unlike caramel.
Plain yogurt
A mild, set yogurt made by inoculating warm pasteurized milk with live-culture yogurt and holding it until it gels. This US extension method uses a short ingredient list and controlled incubation.
Elevated risk
Apple butter, tested canning method
Apple butter is a smooth, concentrated apple preserve cooked with cider, vinegar, two sugars and spices, then hot-filled and processed in a boiling-water canner using the published jar-size and elevation schedule.
High risk
Marinated mushrooms
Small whole button mushrooms cooked in an acid and oil marinade and sealed in half-pint jars for shelf storage, using the tested US home-canning method.
Elevated risk
Fresh poi
This modern introductory batch boils 500 g edible taro, then pounds it with water into fresh poi. It stops before fermentation and makes no preservation claim.
Poi (taro) bread-machine loaf
A sweet bread-machine loaf adapted from HI Cookery's version of poi bread, with poi or cooked mashed taro, butter and egg.
No-knead sourdough loaf
A ripe sourdough starter leavens this modern low-handling loaf. Three hourly folds organize the sticky dough before a long refrigerator rest, final proof and covered bake.
Pueblo horno bread, home-oven formula
The National Park Service gives a two-loaf yeast bread for a home oven, set beside its account of Pueblo hornos. The home formula is not a horno firing process, which varies by village and family.
Blue cheese dressing
Blue cheese dressing is a creamy dressing built on crumbled blue cheese mashed into buttermilk, with sour cream, mayonnaise, vinegar and seasoning, and kept cold for up to two weeks.
Thousand Island dressing
Thousand Island dressing is a pink, sweet-savoury dressing of mayonnaise, tomato condiment and chopped pickle relish, named for the Thousand Islands region on the St. Lawrence River, where its origin is placed.
New Mexican green chile sauce
New Mexican green chile sauce is a cooked sauce of roasted fresh green chile, onion and garlic, thickened with a little flour and a 15-minute simmer in stock.
Jemez-style bread (Navajo Grandma home-oven adaptation)
A four-loaf, yeast-raised home-oven version that Navajo Grandma identifies as Jemez Pueblo bread. It is her published adaptation, not a single formula for Pueblo communities or a horno firing protocol.
Sourdough English muffins
A soft English muffin dough combines sourdough starter with baker’s yeast, then rises, is cut into rounds and cooks on a griddle. The starter adds tang; the added yeast helps it rise.
High risk
Columbia River pounded dried salmon
Dried salmon broken down, pounded to a meal and pressed into grass baskets lined with fish skin: the compact trade food of Celilo Falls and The Dalles.
English muffins: King Arthur yeast-preferment version
King Arthur’s six-piece English muffin batch uses a yeast preferment, two folds and a skillet or electric griddle; it is distinct from the sourdough-and-yeast version already catalogued.
Home-style Neufchâtel
Pasteurized milk cultured with buttermilk or yogurt and set with rennet makes this soft, smooth Neufchâtel-style cheese, pressed into small forms and chilled.
Elevated risk
Hot sauce (fermented pepper)
Fresh hot peppers ferment beneath a measured salt brine, then become a bright, tangy sauce blended from the peppers and their liquor.
New Mexican red chile sauce
New Mexican red chile sauce is a smooth, cooked sauce of dried red chile, thickened with a little flour and loosened with water, and used to coat enchiladas and to build chile con carne.
High risk
Pressure-canned mushrooms
Whole or sliced domestic mushrooms packed hot in jars with fresh water and processed in a pressure canner, the tested home method for a low-acid vegetable.
Beer
This is a process overview, not a complete batch recipe: key quantities, yield and packaging directions are absent. The AHA tutorial uses Hop Hammer Imperial IPA as an example; this page is not that full formulation.
Wine Vinegar
Wine vinegar is made by the aerobic oxidation of wine's alcohol into acetic acid by bacteria, producing a sour, wine-derived condiment used in dressings, sauces, marinades and preserved foods.
Vinegar and pepper barbecue sauce
A thin eastern North Carolina sauce of distilled vinegar, pepper flakes, black pepper and salt, mixed cold and used to season chopped or pulled pork.
Wojapi
Wojapi is a cooked berry sauce of the Lakota and Dakota peoples of the Northern Plains, traditionally made from pounded chokecherries and today most often made with blueberries and a starch.
South Carolina mustard barbecue sauce
South Carolina mustard barbecue sauce is a yellow-to-golden sauce built on prepared mustard, balanced with vinegar, sweetness and spice, and associated with the Midlands of the state.
Carolina vinegar and light-tomato barbecue sauce
Light tomato barbecue sauce is a thin, sharp South Carolina sauce: a vinegar and pepper base with a small amount of ketchup, sitting between the clear vinegar sauce and the sweeter tomato sauces.
Biga
Biga is an Italian bread preferment of flour, water and a little yeast, usually a stiff unsalted mass of about 45 per cent water, fermented ahead and then mixed into the final dough.
Boston brown bread (King Arthur Baking version)
A molasses-sweetened rye, wheat and cornmeal batter that can be steamed on the stovetop or baked in a covered pan.
American cornbread
A modern cornmeal-and-wheat cornbread that King Arthur Baking describes as a compromise between Northern and Southern styles. The batter is baked in a pan or as muffins and served warm.
Orange marmalade
Orange marmalade suspends thin strips of citrus peel in a sweet gel. This navel-orange batch includes pulp and lemon and is preserved in a boiling-water canner.
Elevated risk
Korean danyangju, single-stage nuruk makgeolli
An alcoholic Korean rice drink of steamed glutinous rice and nuruk, mashed in a single stage and fermented for 7 to 14 days.
Elevated risk
Monk’s Ration Trappist-style single
A pale Belgian-style ale with Pilsner and aromatic malts, cane sugar and Saaz hops, fermented under loose foil before an airlock is fitted.
MaiʻaʻUlu quick bread (banana and/or ʻulu)
A Hawaiʻi ʻUlu Cooperative home loaf made with ripe banana, ʻulu, or a mixture of the two, leavened with baking powder.
Parsnip wine kept a year in the cask
Wright's 1909 compilation records a parsnip wine made from boiled roots, sugar and a little yeast. The liquor spends ten days in a tub, then twelve months in a cask topped up daily only while the wine works over.
Hardtack
A flour-and-water biscuit baked hard for transport; this home version follows the measured National Park Service Manassas interpretation.
Chickasaw Nation fry bread
A soft egg-and-flour dough is lightly kneaded, cut into strips and fried until browned on both sides.
Southern-style buttermilk biscuits
A small batch of tender American quick breads made with cold butter, buttermilk and baking powder.
Pão doce (Hawaiian Portuguese sweet bread)
This Hawaiian Electric pão doce is an enriched yeast bread with milk, eggs, melted butter and sugar, baked as two loaves or shaped into small rolls.
Hot cross buns
These spiced fruit buns use yeast and baking powder in a soft wheat dough, then receive an icing cross after baking.
Elevated risk
All-grain American red ale
A deep amber-red American ale brewed from pale, Munich, CaraVienne and chocolate malts, bittered with Columbus hops and finished with Amarillo.
Tomato ketchup
Tomato ketchup is a smooth, sweet-sour tomato sauce whose modern form grew from an older family of savoury ketchups; this version follows a tested home-canning recipe.