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Make Your Own!

Basic culinary arts knowledge can really help out in a pinch. In this section you'll find the secrets to making your own mayonnaise, brown sugar, sour cream, salad dressings and more. You'll be a regular culinary MacGyver!

Dijon-Style Mustard Recipe
Bored with off-the-shelf mustards? It's easy to make your own mustard at home. Here's an easy mustard recipe for you to try.

How to Make Breadcrumbs
Need to make your own breadcrumbs? You can do it in seconds. All you need is some bread, and maybe some salt and a few herbs.

Make Your Own Baking Powder
You can make your own baking powder by combining baking soda with cream of tartar. Find out the exact formula for making your own baking powder.

Make Your Own Brown Sugar
Here's a simple recipe for making your own brown sugar. You can really taste the molasses in the brown sugar when you make it yourself this way.

Make Your Own Pasteurized Eggs
Need pasteurized eggs for making mayonnaise, hollandaise or Caesar salad dressing? You can safely make your own in the microwave by following these steps.

How To Grind Your Own Meat
Grinding meat is easy to do, and when grind your own meat at home, you'll know exactly what's in it. This illustrated tutorial shows you how to grind meat.

How To Make Mayonnaise
This tutorial will demonstrate how to make mayonnaise, with photos and instructions for each step along the way. You'll have your own homemade mayonnaise in a just a few minutes.

Make Your Own Ketchup
This recipe for tomato ketchup uses roasted tomatoes for extra depth of flavor, as well as three kinds of vinegar.

Make Your Own Clarified Butter
Clarified butter is great for sautéing and making sauces. This step-by-step guide will have you making your own in no time!

Make Your Own Herbes de Provence
Herbes de Provence are a mixture of dried thyme, marjoram, savory and various other herbs, but it's the dried lavender that gives this blend of summer herbs its unexpected magic.

Make Your Own Croutons
These simple toasted croutons make a great garnish for practically any soup. They're great with dips, and make perfect bottoms for hors d'oeuvres and canapés.

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