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Yellow, White, Sweet, or Red: How to Choose the Right Onion

Yellow, White, Sweet, or Red: How to Choose the Right Onion


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Not every onion is alike. Different types should be used in different ways — otherwise, you might end up with a salad that has too much bite or caramelized onions that don’t have enough flavor.

Click here to see the Yellow, White, Sweet, or Red: How to Choose the Right Onion Slideshow

Luckily, our nifty guide talks you through the basics of choosing the right onion for your home creations. While red onions may be colorful, they lose their color with heat, and are typically milder than your normal onion.

Click through our guide to learn which onions to choose; each onion has strengths and weaknesses that can shine with the right dish.

— Melissa Valliant, HellaWella

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Onion Guide: What To Buy At The Grocery Store

Onions are the backbone to almost all savory dishes, so you'd think we all know which onions to buy, right? Wrong. With many varieties out there, a few different colors to choose from, and sometimes vague recipes to deal with, it can be hard to know which onion is best to use. Some are better suited for cooking with, and others should never be used for sauteing.

These layered bulbs can be astringent, sweet and tangy all at once. They are the not-so-secret ingredient for many home cooks and professional chefs alike. An onion alone can fill your kitchen with the sweet smell of a satisfying meal to come. Just sautéing them in a bit of olive oil -- the first step to many recipes -- will have people wondering what delicious feast is being created in your kitchen.
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Finding a fresh onion is almost as important as selecting the right variety. One that is heavy in your hand and very firm to the touch is the freshest. If an onion is soft or has a strong potent odor, then it has passed its peak and will most likely give off an unpleasant flavor. Onions can store well for up to two weeks (sometimes longer) in a cool, dark place. Sweet onions, however, have a bit of a shorter life span. Onions are notorious for making people cry, but there are a few tricks to avoid the reaction to the gases.

Need to know which variety to buy? Click through the slideshow below for a quick onion guide.

Which is your favorite onion? Leave a comment below!


Red Onions

Red onions are crisp with a mild flavor but they can become more sharp and pungent with age. There are different varieties of red onion, and some are sweeter than others. Mainstream grocery stores usually don't label the variety of red onion, so it's not always easy to know if you're getting a sweeter or sharper onion.

Many people think red onions are the best to eat raw and the best to grill in slices. They can be used in these dishes, unless the recipe you're using calls for a different type:

  • Guacamole
  • Salads
  • Burgers
  • Sandwiches
  • Ceviche
  • Pizza topping

Onions that don’t make you cry are finally here

We’re not sure why avocados are the only piece of produce that comes with a warning - onions are deceivingly dangerous. There are few kitchen tasks more perilous than chopping with a sharp knife while blinded by onion tears.

There are, of course, hacks to try to stave of the tears but wouldn’t it be better if we could just avoid that entirely? Sunions has cultivated the very first tearless sweet onion through two decades of careful farming and research by Bayer Crop Science without using any genetic modification.

The onions are described as sweet, mild, and crunchy - probably ideal for misguided men eating whole onions raw. But they’re even more ideal for your recipes, since the flavor will be significant but not too harsh.

“This onion is the product of more than 30 years of research and development to grow an onion that actually decreased in pungency during storage,” said Sunions breeder Rick Watson in a press release. Even after they are so carefully grown, Sunions will ship only once they are certified by a panel of tasting experts and with the support of a food lab test certifying the proper levels of volatile compounds. The onions that hit the shelves are guaranteed to remain tear-free.

But don’t put away your onion goggles just yet - the vegetables won’t be immediately available in all grocery stores and have just recently been debuted at the Produce Marketing Association’s Fresh Summit. In the meantime, you’ll have to rely on one of these 10 methods for cutting onions without crying.

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Final Thoughts

Onions are the perfect addition to a wide range of both savory and sweet dishes. One of the great things about onions is that they are very versatile and can be used in a range of ways. They lend themselves to numerous cooking methods, while they can also be used raw in salads and even pickled.

There are also cousins of the onion family, such as chives, that can be used as a garnish. Getting to know the different types of onions and the best ways to use them is part of the joy of cooking. You are sure to discover that the type of onion you choose is more important than its size.


A Beginner's Guide to Onions

Can you imagine a world without onions? These alliums—members of a family that also includes garlic and chives—are indispensable, adding a baseline of sweet and earthy flavor to many cooked dishes and contributing a spicy accent when served raw. But even if you use them almost every time you cook, onions can still be pretty bewildering. With about a dozen varieties readily available in most markets, as well as several less common types, it can be hard to know which kind of onion to choose for your marinara sauce and which to select for your pico de gallo. Never fear: let our ingredient guide come to the rescue.

Because they last so long in storage once they've been harvested—undoubtedly a major reason why onions are such an integral part of so many cuisines the world over—they're available (and tasty) year-round. But onions are still seasonal: spring/summer onions, available March through August, have been recently harvested, and therefore tend to be sweeter and milder, excellent for use in raw applications. Fall/winter onions come from the same plant as spring/summer varieties, but are left in the ground a few weeks longer: beneath the surface, the onions grow larger, losing moisture and developing a thicker skin along the way. Ideal for storing, they also tend to taste more pungent, and are usually most delicious when cooked. Read on to learn more, or jump to the onions you're curious about.

Scallions

One of the most versatile onions around, scallions are long and thin, typically no fatter than a finger. Sweet and mild with hardly any bite to them, they can be used raw or cooked and fit right in to any number of dishes.

What They Look Like: Bright white at the bottom with hollow, dark green tops, scallions are usually sold in bunches.
How They Taste: Scallions provide a gentle onion flavor, but are just as much about their texture: they're crunchy and juicy at the same time. Their dark green tops tend to have a bit more bite to them, and are best used as an accent, as you would fresh chives or parsley.
How to Shop and Store: Look for scallions from late spring to late summer, when they're harvested fresh and are at their peak. The onions' white sections should be firm and bright, without any moisture or sliminess, and the tops should be sturdy—avoid any bunches that have wilted tops. Never store fresh scallions in a plastic bags: their high moisture content will quickly lead to rot. Reusable mesh produce bags tucked into a crisper drawer are a great option: they allow air circulation, but keep the scallions from drying out. If your scallions still have roots, trim them slightly, stick 'em in a glass jar you've filled with a couple inches of water, and stash 'em in the fridge for up to a week.
How to Use Them: Along with garlic and ginger, scallions are indispensable to stir-fries. Flaky scallion pancakes are a quick, tasty indulgence, and fresh chopped scallions bring brightness to stuffed, grilled beef teriyaki.

Spring Onions

Though spring onions resemble scallions in appearance and flavor, they're actually just very young storage onions—yellow, red and white—that are pulled out of the ground at an earlier date, when they're still thin-skinned and mild in flavor.

What They Look Like: Just like scallions—white bottoms and dark green tops—but with a bulb at the bottom, instead of completely straight.
How They Taste: Still mild in flavor, spring onions have just a touch more spiciness to them when eaten raw. When cooked, they're tender and sweet.
How to Shop and Store: For shopping tips, see scallions, above. For storing, reusable mesh produce bags are, again, the best option if you don't have any, roll spring onions in a just-slightly-damp kitchen towel, secure with a rubber band, and store in the crisper drawer for up to one and a half weeks.
How to Use Them: Grilled spring onions are so lovely—charred yet sweet, tender but crisp—that they're one of the most prized dishes in Catalunya, the mountainous region on the Spain-France border. The exact type of spring onion grown in Spain isn't available here, but the idea remains the same): lightly oil the onions (with tops), grill over charcoal until soft, and serve with romesco sauce. Spring onions also take wonderfully to pickling try them spooned over hot dogs as an alternative to sauerkraut.

Vidalias

Vidalia is the legally-registered name of the squat, ovoid, sweet yellow onion that's grown in and around the town of Vidalia, Georgia. Extremely low in pyruvic acid—which, when exposed to air, makes your eyes tear—Vidalias are among the mildest in the onion kingdom.

What They Look Like: Narrow at the stem and root, and wide around the middle, like a spinning top, with a thin, papery, light yellow skin.
How They Taste: Super-sweet and crisp, ideal for eating raw.
How to Shop and Store: Look for Vidalias in the markets between late April and early September. Firm, medium-sized onions without any bruises will taste the best. To store, wrap each onion in a paper towel and store in the fridge they'll keep for weeks.
How to Use Them: In late summer, when both Vidalias and tomatoes are at their peak, it's tough to beat a basic sliced tomato salad with slivered onions and a simple oil-and-vinegar dressing. When the weather turns cooler, this mac 'n' cheese recipe will do nicely. And Vidalias, when caramelized, add deep sweetness to rich, fluffy mashed potatoes.

Ramps

Whether you can't get enough of them or think they're a wee bit overrated, there's no denying what ramps signify: spring, and the return of fresh, delicate produce after a long, cold, potato-filled winter. Count us in the ramps-loving camp: these wild spring leeks have a pungent garlic-onion flavor in their base, which softens and becomes mild in the leaves.

What They Look Like: Kind of like scallions, but with large, broad, flat bright-green leaves up top. The slender white bottom sections often have a dash of bright purple or magenta joining them to the leaves. While they're pretty expensive in many major cities, ramps grow like weeds in places like Appalachia and Quebec.
How They Taste: Like a cross between garlic and onions, with a pronounced funk that's almost cheeselike. The edible tops are notably milder and sweeter than the bulbs at the bottom.
How to Shop and Store: Often heralded as one of the first signs of warmer weather, ramps have a short season, showing up in farmers markets in late winter and only staying there until early spring. Their bottom sections should be firm, never slimy, and the tops should be bright without any wilting. Ramps don't store super well, but will keep in the refrigerator for a few days in reusable mesh produce bags tucked into a crisper drawer.
How to Use Them: Throw 'em on the grill. Or pickle them. Put ramps in your dumpling filling and your Mapo Dofu. Put ramps in your chorizo quesadilla. Add ramps to biscuits and frittatas. Make ramps into soup with fresh asparagus. Cook up an extra-rampy ramp risotto. And don't forget about ramp butter on toast.

Yellow Onions

Yellow onions are undoubtedly Americans' favorite: nearly 90 percent of onions grown in the US are yellow. Their deep but not-too-strong flavor makes them endlessly versatile in cooking. Larger, slightly sweeter yellow onions labeled Spanish onions are often found right next to plain old yellow onions they're a milder choice that works well for raw applications.

What They Look Like: Ranging in size from golf ball to softball, with light yellow flesh and golden, papery skin.
How They Taste: Assertive when raw, deeply sweet when cooked.
How to Shop and Store: Yellow onions are available year-round: in summer and early fall, when they haven't been in storage long, they taste sweeter, with their sharpness intensifying through the winter months. Look for firm, unbruised onions that are heavy for their size. If you plan on using your bulb onions within a few weeks, they can be stored at cool room temperatures in a dark place: an open basket or a bamboo steamer in a cooler part of the kitchen works. If you plan on storing them longer, wrap them individually in paper towels or place them in a breathable vegetable storage bag and keep them in the refrigerator. Cut or peeled onions can be stored, wrapped in plastic, in the refrigerator for only a few days before they go mushy.
How to Use Them: How not to use them? Yellow onions are ideal for long-cooking in soups, stews and braises, and of course are sticky and delicious when caramelized. Feeling impatient? Check out Kenji's genius method for caramelizing onions much, much faster, and then make yourself some French onion dip.

White Onions

Many cooks don't know the difference between white and yellow onions. The white versions are somewhat sweeter and cleaner in flavor, but don't store quite as well as yellow onions do.

What They Look Like: Ranging in size from baseball to softball, with white flesh and bright white, papery skin.
How They Taste: Milder in flavor than yellow onions, white onions can be eaten raw.
How to Shop and Store: White onions are available year-round and taste the same throughout the seasons. Look for firm, unbruised onions that are heavy for their size. Bulb onions should be stored in a dark, cool, dry location.
How to Use Them: Because of their crisp texture and mild flavor, white onions are great raw slivered in salads, thinly sliced on your favorite sandwich, or scattered over a pizza. Popular in Latin American cuisines, white onions are a great addition to huevos rancheros, refried beans, and Cuban picadillo. Feel free to sub them for yellow onions in cooked dishes, too.

Red Onions

Though they can be pungent and spicy, red onions are great for eating raw, bringing crunchiness and brightness to a variety of dishes. You might see them all the time, next to the yellow onions on the supermarket shelf, but red onions only make up about eight percent of the onion market in the US.

What They Look Like: Ranging in size from golf ball to softball, with bright maroon flesh and dark red, papery skin.
How They Taste: Assertive and spicy when raw still strong, but sweeter, when cooked.
How to Shop and Store: Red onions are available year-round: in summer and early fall, when they haven't been in storage long, they taste sweeter, with their sharpness intensifying through the winter months. Look for firm, unbruised onions that are heavy for their size. Bulb onions should be stored in a dark, cool, dry location see advice for yellow onions.
How to Use Them: Red onions take extraordinarily well to pickling, whether they're destined for the top of tacos or folded into a bright ceviche. Put red onions on your pizza and try them in a chopped salad with cherry tomatoes and bell peppers. We also love red onion jam as a burger topping or spread on crackers.

Shallots

Where would be be without shallots? They're often seen in French cuisine, where they're featured in classic sauces such as mignonette. They're also indispensable to Asian dishes—often crisp-fried or ground into curry pastes.

What They Look Like: Shallots are available in a wide range of shapes and sizes. Western shallots, the kind you're most likely to encounter in a U.S. supermarket, are small, slender and lighter in color than red onions, with pinkish-orangey papery skin and light purple flesh. In an Asian market, you might find Asian shallots, which are very small and deep dark purple.
How They Taste: Milder in flavor than red onions, but more assertive than yellow, with a hint of garlic flavor.
How to Shop and Store: Available year-round, shallots' flavor intensifies throughout their winter storage. Look for firm, compact shallots with shiny, unblemished skin. Kept dry and stored in a cool, dark area of the kitchen, like a cabinet, shallots will keep for several weeks to a month.
How to Use Them: Thinly sliced and fried for topping Thai curried noodles, congee, or deviled eggs minced into basic vinaigrettes for added crunch and flavor. You'll need shallots to make the Ultimate Thanksgiving Green Bean Casserole, and we love them roasted under a whole chicken.

Pearl Onions

Tiny and sweet, pearl onions come in yellow, red, and white varieties, with the latter being the most common.

What They Look Like: These cuties look just like regular onions but are about the size of a jawbreaker.
How They Taste: Much milder and sweeter than large bulb onions.
How to Shop and Store: Pearl onions are sold year-round, usually in small mesh bags—they're not easy to find loose, and can be difficult to find altogether, so frozen, pre-peeled bags of pearl onions are an appealing option. If buying fresh, store as you would large bulb onions.
How to Use Them: The biggest annoyance about using fresh pearl onions is peeling them: to do so quickly and easily, blanch them in hot water, then slip off the skins with your fingers. After that, simply glaze them, cream them in a bubbly gratin, orpickle them for use in a Gibson cocktail. They're lovely roasted with balsamic, too.

Cippolini Onions

These little disc-shaped yellow onions, which might remind some people of visitors from outer space, were once reserved for the world of gourmet stores and fancy restaurants, but nowadays are pretty widely available in large supermarkets.

What They Look Like: Slightly larger than pearl onions, with a squat disc shape and pale yellow skin.
How They Taste: Extra sweet.
How to Shop and Store: Cippolini are sold year-round, sometimes in mesh bags. Store in a cool, dark place.
How to Use Them: I'll be honest: cippolini are kind of annoying to peel. You'll need to lop off their root and stem ends with a sharp knife, then use a paring knife to strip away remaining peel. Because of their high sugar content, cippolini take wonderfully to caramelizing. Roasted all on their own, they make a great holiday side dish. Try them, also, in sautéed green beans with mushrooms. Tossed with balsamic vinegar, they're excellent roasted under a mustard-rubbed ham.

Leeks

Leeks look a lot like scallions, but in fact they're a totally different plant. Larger in size than their spring counterparts, leeks' white portions are tender and sweet, but their dark green tops are woody and best reserved for flavoring stocks.

What They Look Like: You might mistake them for big, overgrown scallions.
How They Taste: Extremely mild, with a pronounced sweetness. Because they're so fibrous, leeks generally aren't eaten raw.
How to Shop and Store: Leeks have been bred to survive the winter months, and are in season from late fall to early spring. Leeks can be pretty gritty and sandy: be sure to wash carefully before cooking. If you need to store them, trim off a portion of the dark green tops, place in a reusable mesh produce bag or roll them in a just-slightly-damp kitchen towel, secure with a rubber band, and store in the crisper drawer for up to one and a half weeks.
How to Use Them: Though too tough to eat when raw, leeks melt into wonderful softness when cooked. One of the most appealing ways to cook them is braised in stock and olive oil, then dressed with a lemony vinaigrette. Leek soup with lemon and dill is an economical winter warmer, and a beef and leek stir-fry is lightning-fast and delicious. Creamed leeks are lovely under seared fish, and sauteed leeks make a surprisingly excellent sandwich filling.


White onions have the crunchiest and sharpest taste. Want to make salsa, a stir-fry or chutney? These are the right onions to choose since they add that extra crunch. White onions are definitely on the other side of the spectrum when it comes to popularity, and are mostly used in Mexican cooking. They’re also bigger in size and not very sweet, which is why they go well in white sauces, potato and pasta salads.

Here’s a recipe for a delicious Onion and Golden Raisin Chutney from Martha Stewart that can be made in three easy steps.

  • 2 tablespoons olive oil
  • 1 large white onion, halved and sliced crosswise (about 3 cups)
  • Coarse Salt to taste
  • 1/3 cup golden raisins
  • 1/4 cup chopped crystallized ginger
  • 2 tablespoons champagne vinegar

Step 1: Heat olive oil in a medium skillet over medium heat. Add the white onions and salt to taste making sure to stir often. We want the onions to soften and look translucent. Lower the heat and continue to cook until onions have caramelized and browned.

Step 2: Increase heat to medium-high and add raisins and ginger. Stir frequently until raisins have plumped and browned (it should take about two minutes).

Step 3: Add 1/2 cup water and reduce heat to medium. Cook until all water has evaporated and pan is dry (it should take about 2 minutes). Pour in vinegar and cook until evaporated.


Though most alliums are known for their flavor-enhancing abilities in dishes, they aren’t all created equal. And you can’t always swap one type of onion for another (unless you want to drastically change the taste of your food!) Here’s how to use every type of allium like a pro.

Shallots

Great cooked or raw, these guys are surprisingly versatile. Use uncooked shallots for a mellow and sweet flavor in our favorite vinaigrette or fried and sprinkled on soup, salad, noodle dishes, and more! Aside from adding a nice flavor or satisfying crunch, shallots are also fantastic when roasted (like in this beautiful roasted chicken). 

Cipollini Onions

Larger than pearl onions, but smaller and flatter than the onion you probably have sitting on your kitchen counter, cipollini onions are best when cooked. They �ome super sweet, creamy, and have a depth of umami to them when they&aposre਌ooked,” says Heck. Although they are great in an agrodolce or as a side dish, they are a bit more sturdy when cooked than pearl onions. So, we love to throw them in our Classic Beef Pot Roast for a deep umami taste.

Pearl Onions

These guys can be a little tricky to peel, but they are worth the extra attention. Although elegant enough to stand alone as a side dish, pearl onions are also delicious in almost any sauce (you could even try swapping out shallots for pearl onions in our favorite mushroom sauce!) If you’re not up for the challenge to peel all the little pearl onions before tackling dinner, frozen ones won’t disappoint. 

Sweet Onions

The mildest and sweetest of the bunch (hence the name), sweet onions are best to use when you’re looking for a slight onion flavor that won’t overpower your dish. Not particularly sturdy, they will turn to mush if they are cooked too high or for too long. We suggest sauteeing them for 2-3 minutes before throwing them together with some fresh tomatoes, basil, salt, and pepper for an easy pasta sauce, or using them in our favorite Szechuan Chicken Stir-Fry! 

White Onions

If you love Mexican food, this is your go-to onion. With a bite that doesn’t linger for too long, they add an onion-y brightness without overpowering other flavors. White onions are delicious when used raw𠅎specially in salsa, salads, or sprinkled on tacos as a garnish.

Yellow Onions

Deemed as a “good general use onion” by Bashinsky, their flavor profile falls right between that of sweet and red onions. The relatively high starch content of these workhorse onions means they are able to withstand high and long cooking times without falling apart. Yellow onions are ideal for flavorful dishes that have to cook for a while—such as Vegetarian Bolognese or Caramelized Sherry Onions. 

Red Onions

Often eaten raw, these onions have a bit of a punch that can stand their ground in strongly flavored dishes. If you’re looking for a bit of a kick (and color), their peppery flavor profile makes them the perfect addition to your favorite salsa or fresh salad. Since they do have such a pungent flavor, you can even toss them on the grill without worrying about the smoky goodness overpowering their onion tang. But don’t stop there! Cooked red onions mellow out and become super sweet. Let them mingle with oil for a few minutes in a frying pan for a salad topper that will liven up your healthy greens with sweet flavor and beautiful color.  


For best results, choose potatoes by how you'll be using them. The russet, or Idaho, has a high starch content, making it ideal for frying or baking, while the similar long white potato, which has a medium starch content, can be boiled, baked or fried. Yukon gold and other yellow potatoes are low- to medium-starch potatoes, and are well suited to roasting, mashing, baked dishes, and soups and chowders.

Round red and round white potatoes have less starch and more moisture, making them best for boiling, but they can also be roasted or fried. New potatoes are firm and waxy they're excellent boiled or roasted, and hold their shape well in salads.

Here's a quick reference on which types of potatoes are ideal for which type of cooking technique:

  • Baking: Russet, long white, Peruvian
  • Boiled: New potatoes, round red, white
  • Fried: Russets and white
  • Roasted: New potatoes, russets, Peruvian, long whites
  • Mashed: Russets, long white, yellow

Ramps

In the interest of full disclosure, I should tell you I'm obsessed with ramps. As a gal living in New York, harsh winters are the norm. As such, the arrival of ramps at the local farmers market signifies the coming of spring and the end of chilly temps. Ramps possess small white bulbs with short white stems that grow into wider leafy green tops. They're known for their delicate onion-garlic flavor at the base and sweeter, milder green tops. Since they have such a short-lived availability during the early part of spring, they can be pretty pricey, at least in big cities like New York. (Grr.) Their price and rarity certainly add to the appeal, but really, their unique flavor makes all the difference. Ramps are addictively good grilled for a little sexy char, brighten up a springtime risotto, and lend deep flavor to savory biscuits and dumplings, too.

Like scallions and spring onions, you want to choose ramps that are firm with crisp leaves. To correspond to their devastatingly short seasonal availability, these diva-like onions don't last a super long time in your fridge either. If you're splurging on them, try to use them up ASAP. That said, they can probably last a few days if you manage to limit their exposure to moisture.

This ramps-starring recipe from Saveur makes a mean springtime pizza.


Condiments

Nice work. You just found copycat recipes for all of your favorite famous foods! Bestselling author and TV host, Todd Wilbur shows you how to easily duplicate the taste of iconic dishes and treats at home. See if Todd has hacked your favorite condiments here. New recipes added every week.

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A big part of the Big Mac's appeal is the tasty "secret" spread slathered onto both decks of the world's most popular double-decker hamburger. So what's so special about this sauce? It's basically just thousand island dressing, right? Pretty much. But this sauce has a bit more sweet pickle relish in it than a typical thousand island salad slather. Also, I found that this clone comes close to the original with the inclusion of French dressing. It's an important ingredient—ketchup just won't do it. That, along with a sweet-and-sour flavor combo from vinegar and sugar, makes this sauce go well on any of your home burger creations, whether they're Big Mac clones or not.

If you like this recipe, but don't feel like making it at home, buy it by the bottle with Todd Wilbur's McDonald's Special Burger Sauce.

The little red packets of viscous hot sauce at the fast food giant have a cult following of rabid fans who will do whatever it takes to get their hands on large quantities. One such fan of the sauce commented online, "Are there any Wendy's employees or managers out there who will mail me an entire case of Hot Chili Seasoning? I swear this is not a joke. I love the stuff. I tip extra cash to Wendy's workers to get big handfuls of the stuff." Well, there's really no need to tip any Wendy's employees, because now you can clone as much of the spicy sauce as you want in your own kitchen with this Top Secret Recipe.

The ingredients listed on the real Hot Chili Seasoning are water, corn syrup, salt, distilled vinegar, natural flavors, xanthan gum, and extractives of paprika. We'll use many of those same ingredients for our clone, but we'll substitute gelatin for the xanthan gum (a thickener) to get the slightly gooey consistency right. For the natural flavor and color we'll use cayenne pepper, cumin, paprika, and garlic powder, then filter the particles out with a fine wire-mesh strainer after they've contributed what the sauce needs.

This recipe makes 5 ounces of sauce— just the right amount to fit nicely into a used hot sauce bottle—and costs just pennies to make.

One day in France in 1756, when Duke de Richelieu's chef couldn't find any cream for a sauce made with eggs and cream, he substituted oil. The thick emulsion that formed after a vigorous beating became one of the basic sauces for our modern cuisine. A version of this simple culinary breakthrough was an important ingredient for Richard Hellmann's salads in the deli he opened in New York City in 1905. When Richard started selling his mayonnaise by the jar at the deli, the bottles flew out the door. Before long Hellmann's creamy mayonnaise dominated in the eastern United States, while another company, Best Foods, was having incredible sales success with mayonnaise west of the Rockies. In 1932 Best Foods bought Hellmann's, and today the two brands split the country: Best Foods is sold west of the Rockies and Hellmann's can be found to the east. Nowadays the two mayonnaise recipes are nearly identical, although some people claim that Best Foods mayonnaise is a little tangier.

In this clone recipe you'll be creating an emulsion by whisking a stream of oil into a beaten egg yolk. The solution will begin to magically thicken and change color, and before you know it you'll be looking at a bowl of beautiful, off-white, fresh mayonnaise. I've found the best way to add the oil to the egg yolk a little bit at a time while whisking is to pour the oil into a plastic squirt bottle like the kind used for ketchup or mustard. This will allow you to whisk continuously with one hand while squirting oil with the other. You can also use a measuring cup with a spout and pour the oil in a thin stream.


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Comments:

  1. Raedan

    It is all true, but as for me, if there are visitors to the sites, then there are comments, tk. everyone wants to take part in the discussion of a particular topic, thereby to light up in the circle of bloggers, so I think the number of comments is in direct proportion to the number of visitors .. well, we don’t take spam of course

  2. Nizil

    Not badly written, REALLY ....

  3. Arland

    Granted, a great idea

  4. Sharr

    I apologise, but, in my opinion, you commit an error. Let's discuss. Write to me in PM, we will communicate.



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