WHY YOU’LL LOVE BALSAMIC DRESSING

• Comes together in 5 minutes
  
• Perfect balance of sweet and tangy
  
• No bottled dressing needed
  
• Keeps well in the fridge
  
• Works on salads, veggies, chicken… everything

Balsamic Vinaigrette Recipe

I always have a jar of this balsamic dressing in my fridge. Because once you make your own vinaigrette, it’s hard to go back to the bottled stuff.

Seriously, it’s right up there with my favorite lemon poppyseed dressing and this creamy Italian dressing that tastes just like the one from Olive Garden.

This one? It’s balanced. Not too sharp. Not too sweet. Just right.

Whisking while you drizzle the oil… that’s the only part that matters. That’s how you get it thick and glossy instead of separated and sad.

And don’t skip tasting it. Sometimes the vinegar is stronger. Sometimes you want it sweeter. Adjust it. It’s your dressing.

This balsamic vinaigrette dressing recipe is simple. Reliable. And it makes a bowl of greens feel like you tried.

INGREDIENT NOTES

• Balsamic Vinegar: Use one you enjoy the taste of, especially if it’s aged. Cheaper versions can be extra sharp.
  
• Dijon Mustard: Helps emulsify the dressing and keeps it from separating too quickly. Adds a little earthy tang too.
  
• Honey (Optional): Softens acidity. Add more or less depending on preference.
  
• Garlic (Optional): Fresh is best in this balsamic vinaigrette recipe. Mince and let it sit for a few minutes in the vinegar to mellow slightly.
  
• Extra Virgin Olive Oil: Choose one that tastes good on its own… you’ll notice it here.

VARIATIONS

Maple Version: Swap honey for pure maple syrup.

Red Wine Vinaigrette: Use red wine vinegar instead of balsamic for a lighter flavor.

Apple Cider: Swap in apple cider vinegar for a lighter version with plenty of tang.

Creamier: Add in an extra teaspoon of Dijon for more body.

No Garlic: Leave it out for a cleaner, milder balsamic dressing.

Avocado Oil: Substitute for olive oil if you prefer a neutral taste.

SERVING SUGGESTIONS

• Toss with mixed greens, goat cheese, and toasted nuts.
  
• Add tangy contrast to sweet grilled peaches.
  
• Drizzle over roasted vegetables straight from the oven.
  
• Spoon over sliced grilled chicken or steak.
  
• Use in wraps with turkey and crisp lettuce.
  
• Double as a marinade for proteins, cheese, or olives.
  
• Great on pasta salads or grain bowls.

BALSAMIC VINAIGRETTE DRESSING RECIPE FAQ

Why did my dressing separate?

Totally normal when oil’s involved! Just give it a good shake or whisk again before serving.

Can I make it without honey?

Yes. Swap with maple syrup, or simply leave it out for a tangier version.

How long does homemade balsamic salad dressing last?

Up to 2 weeks in the refrigerator when stored in an airtight container. Make sure to pour out what you need instead of double-dipping with a spoon.

Can I blend it instead of whisking?

Sure! Use an immersion blender in the bowl, or add everything to a blender and give it a whirl for 20-30 seconds. It’ll be slightly thicker and a lot smoother.

I stopped buying bottled vinaigrette years ago. Once you understand the ratio — roughly one part vinegar to two parts oil — you’re in control.

Mustard acts as an emulsifier, helping the oil and vinegar stay blended longer. That’s the science part.

The real trick? Taste as you go. Balsamic vinegars vary wildly in sweetness and acidity. I’ve adjusted this balsamic vinaigrette recipe more times than I can count, depending on the bottle.

But once you find your balance… you’ll make it without measuring.

That’s when you know it’s part of your kitchen for good.

TOOLS NEEDED

• Small Mixing Bowl: For easy whisking.
  
• Whisk: A steady drizzle as you mix really matters.
  
• Measuring Cups and Spoons: Balance is key in this balsamic dressing recipe.
  
• Airtight Jar or Container: For storage.
  
• Blender (Optional): For a thicker texture.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Salad Recipes

Wendy’s Apple Pecan Salad with Chicken Copycat Recipe

Summer Vegetable Salad Recipe with Tangy Vinaigrette

Burrata Caprese Salad Recipe (Easy Summer Salad)

Summer Corn and Tomato Salad + Video

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Balsamic Vinaigrette Recipe

My Balsamic Vinaigrette Recipe is ready in minutes and keeps for weeks in the fridge! Great on salads and meats, or drizzled in wraps.

Course Sauce

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 5 about 1 cup

Calories 218cal

Author Donna Elick

Ingredients

• 1/4 cup balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey optional
• 1 clove minced garlic (optional)
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup extra virgin olive oil

Instructions

• WHISK BASE: In a small bowl, add 1/4 cup balsamic vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey if using, 1 clove minced garlic if using, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepperr. Whisk until smooth and well combined.
• EMULSIFY: Slowly drizzle in 1/2 cup extra virgin olive oil while whisking constantly. Continue whisking until the dressing thickens slightly and looks smooth and glossy.
• TASTE AND ADJUST: Taste the vinaigrette and adjust seasoning if needed.
• STORE: Transfer to an airtight container and refrigerate for up to 2 weeks. Shake well before serving.

Notes

Blender Option: Add all ingredients to a blender and blend for 20 to 30 seconds. The dressing will be slightly thicker but just as flavorful.

Sweetness Tip: Honey balances the acidity of balsamic vinegar. Adjust the amount depending on how sweet you prefer your dressing.

Consistency Tip: If the dressing is too thick, whisk in a little more olive oil. If too thin, add a small amount of Dijon mustard to help thicken.

Variations:
Use maple syrup or agave instead of honey.
Swap balsamic vinegar for red wine vinegar or apple cider vinegar.
Use avocado oil in place of extra virgin olive oil.

Serving Ideas: Toss with leafy salads, drizzle over roasted vegetables, spoon over grilled chicken, or use in wraps.

Nutrition

Serving: 1 | Calories: 218cal | Carbohydrates: 6g | Protein: 0.3g | Fat: 22g | Saturated Fat: 3g | Sodium: 502mg | Sugar: 5g | Fiber: 0.2g | Calcium: 8mg | Iron: 0.3mg

Originally published February 2025, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Balsamic Vinaigrette Recipe appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS ROASTED RED PEPPERS RECIPE

• Sweet, smoky, deeply concentrated flavor
  
• Hands-off broiler method
  
• So much better than jarred
  
• Easy to make ahead
  
• Incredibly versatile

Roasted Red Peppers

This is one of those things that sounds fancy until you actually do it. It’s just peppers and heat. That’s it.

Roasting completely changes them: the sugars concentrate, the skins blister and slip right off, and suddenly you’ve got something soft, sweet, and smoky that tastes like it came from a really good deli counter.

I roast red peppers in the oven all the time and keep them in the fridge because they fix meals.

Sandwich feeling boring? Add roasted red peppers. Pasta needs something? Peppers. Eggs, salads, grain bowls, pizza… you get it. They just work.

This recipe is not complicated by any stretch. It’s simply letting heat do what heat does best.

And once you know how to make roasted red peppers? You’ll be making them every week.

INGREDIENT NOTES

• Red Bell Peppers: Red are naturally sweeter than any of the other colors, and they roast the best!
  
• Olive Oil (Optional): A light drizzle brings everything together. You’ll need extra if you want to store roasted red peppers long-term.
  
• Kosher Salt: Just enough to wake the flavor up.
  
• Fresh Herbs: Optional, but lovely if you have them. Basil, thyme, or parsley are my top picks.

VARIATIONS

Garlic-Infused: Toss with olive oil and roasted garlic after peeling.

Herb-Heavy: Finish with fresh basil, thyme, or parsley.

Vinegar Kick: Add a splash of red wine vinegar.

Spicy: Sprinkle with red pepper flakes after roasting.

Marinated: Store roasted red peppers submerged in olive oil. But no raw garlic for long storage!

Chopped: Dice fine to use in sauces, spreads, and dips.

SERVING SUGGESTIONS

• Layer on sandwiches and wraps.
  
• Add to pasta or grain bowls.
  
• Serve alongside grilled or roasted meats.
  
• Blend into hummus, pesto, pasta sauces, or even tomato soup!
  
• Toss into salads for some extra sweetness.
  
• Spoon over eggs or omelets or tuck into quiches.
  
• Incorporate into our veggie pizza appetizer.
  
• Layer onto crostini with whipped feta or goat cheese and fresh basil.

ROAST RED PEPPERS IN THE OVEN FAQ

Roasting peppers is all about controlled charring and moisture release.

High heat blisters the skins quickly, breaking down the outer cell walls while concentrating sugars in the flesh underneath.

As the peppers steam after roasting, trapped moisture separates the softened flesh from the charred skin, which is why peeling becomes effortless.

Red peppers have higher natural sugar content than green or yellow, so caramelization happens faster and flavor intensifies instead of turning bitter.

Letting them rest in their own juices preserves aroma and texture, keeping them silky instead of dry.

This roasted red peppers recipe isn’t about some fancy technique. It’s heat, steam, and timing working together.

TOOLS NEEDED

• Rimmed Baking Sheet: Gives plenty of room to char the peppers, not steam.
  
• Foil: For easy cleanup and steaming.
  
• Sharp Knife: Clean cuts make peeling easier.
  
• Heatproof Bowl: Traps steam properly after roasting.
  
• Tongs or Fingers: Skins should slip right off!

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cake Recipes

Italian Lemon Cream Cake (Olive Garden Copycat Recipe)

Coca Cola Cake (Cracker Barrel Recipe Copycat) + Video

Hershey’s Chocolate Cake Recipe – Family Favorite

Almond Blueberry Breakfast Cake Recipe + Video

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Roasted Red Peppers

Learn how to make Roasted Red Peppers from scratch, then use them right away or pack in oil for later. Naturally sweet and a little smoky!

Course Main

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

steam time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 About ½ bell pepper per person

Calories 39cal

Author Donna Elick

Equipment

• baking sheet
• 2 large bowl
• cutting board
• sieve
• paring knife

Ingredients

• 5 to 8 red bell peppers, washed and dried

Optional for finishing:

• Extra virgin olive oil
• Kosher salt
• Fresh herbs such as basil, thyme, or parsley

Instructions

• PREP OVEN AND PAN: Set the oven broiler to HIGH. Position an oven rack about 6 inches from the heat. Line a large rimmed baking sheet with foil.
• CUT PEPPERS: Stand 5 to 8 red bell peppers, washed and dried upright. Slice straight down along all four sides, cutting close to the core but leaving the stem and seed core behind. Discard the core and bottom pieces. You should have flat slabs of pepper.
• ARRANGE: Place the pepper pieces skin-side up on the prepared baking sheet in a single layer. Flat pieces roast more evenly and char better.
• BROIL: Place the pan under the broiler and cook for 8 to 12 minutes, until the skins are blistered, blackened, and wrinkled. Check at the 8-minute mark and rotate the pan if needed. The flesh should be soft and fragrant.
• STEAM: Immediately transfer the hot peppers to a bowl and cover tightly with foil. Let steam for about 10 minutes. This loosens the skins for easy peeling.
• PEEL: Once cool enough to handle, gently peel off and discard the blackened skins. They should slip off easily.
• SLICE AND SEASON: Slice or chop the roasted peppers as desired. Season lightly with Kosher salt and drizzle with Extra virgin olive oil. Add Fresh herbs if using.
• STORE OR SERVE: Use immediately or store with their natural juices.

Notes

Doneness Tip: Peppers are ready when the skins are mostly black and the flesh is very tender. Under-charred peppers are harder to peel and less smoky.

Make-Ahead: Roasted red peppers can be made ahead and used throughout the week.

Storage: Store roasted peppers with their juices in an airtight container in the refrigerator for up to 1 week.

Oil Storage: You may submerge the peppers in olive oil for storage, but do not add raw garlic unless the peppers will be consumed within 1 week due to food safety concerns.

Freezing: Cool completely, then freeze peppers in a single layer before transferring to a freezer-safe bag. Use within 6 months.

Yield Note: One medium-large red bell pepper yields about ½ to ¾ cup roasted peppers.

Nutrition

Serving: 1 | Calories: 39cal | Carbohydrates: 9g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 6mg | Sugar: 6g | Fiber: 3g | Calcium: 10mg | Iron: 1mg

Originally Published July 12, 2011, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Roasted Red Peppers appeared first on The Slow Roasted Italian.

It doesn’t get much better than this homemade enchilada sauce. I’ll seriously never go back to the canned stuff ever again. Ever.

Not only do you need simple pantry ingredients to make this homemade sauce, but it’s one of my favorite things to prep and make because it’s so quick and easy. 

I also love the authentic flavor of this easy version and how it complements so many different types of Mexican food. If you’re ready to learn how to make the best enchilada sauce, check out the printable recipe card below. 

Trust me when I say that it’s a great addition to many meals – and you’ll love seeing how simple it is to make your own enchilada sauce! 

Easy Red Enchilada Sauce Recipe

A rich and flavorful enchilada sauce is the base for so many of our favorite dishes, and I knew that once I had this one in my pocket (and in my freezer), I would have so many easy dinners at my disposal.

This simple enchilada sauce starts with butter because that is where all rich and fabulous sauces begin. 

A handful of my favorite Mexican spices are whisked in, including New Mexico chile powder.

Now, don’t skip this one!! Go for the real New Mexico chile powder — check the international aisle in the bulk bags. Once you taste the difference, you’ll never look back.

I love making my own pantry staples from scratch as often as I can. Not only do they taste so much better, but kitchen hacks save me money in the long run too!

Ingredient Notes and Substitutions

• Butter & Flour – Together this makes a roux, which will add flavor and help thicken your enchilada red sauce. 
  
  Normally, you would use an equal amount of both ingredients, but the spices make up the difference!
  
• Spices – Start with a hefty dose of New Mexico chile powder which features an earthy, sweet flavor and subtle, spicy heat. It’s key to making a truly authentic sauce.
  
  California chile powder is the closest substitute, and guajillo chile powder is the next best option — though it’s a bit sweet and has more heat.
  
  If you’re afraid the heat will be too much, you can replace half the amount with regular chili powder.
  
  Then, you’ll need ground cumin, garlic and onion powders, and salt. These help round out the savoriness and enhance the complex flavors in the chile powder.
  
• Unsweetened Cocoa Powder – Absolutely make sure to use unsweetened for this red enchilada sauce recipe! 
  
  This surprising ingredient deepens the flavor, balances the tanginess from the tomatoes, and makes the whole thing taste a bit like mole.
  
• Diced Tomatoes – Look for fire roasted diced tomatoes, which will provide you with that “simmered all day” flavor you’re looking for. You’ll need to purée them before getting started.
  
  Or, substitute your favorite can of tomato sauce to save the extra step!
  
• Chicken Stock – Provides a flavorful base for this enchilada red sauce. I usually opt for a low-sodium version so I can adjust the amount of salt more easily. 

Tips and Tricks to Make Perfect Red Sauce for Enchiladas

• Spend a few minutes cooking the roux.

Not only will this cook out the floury taste, but it will toast the spices and help deepen their flavors!

Whisk constantly to prevent the mixture from burning and keep the heat close to medium.

• Add the chicken stock and pureed tomatoes slowly.

Start with the stock, drizzling it steadily into the skillet as you continue whisking. This prevents lumps from forming and keeps the enchiladas red sauce nice and smooth.

From there, you can whisk in the tomatoes a little at a time until everything is well blended.

• Simmer for at least 10 minutes.

Turn the heat to low, or low enough to keep it bubbling slightly without boiling. The sauce will thicken and reduce as it cooks.

Whisk occasionally to keep the sauce from scalding on the bottom. And if it starts to get too thick, stir in a splash of water to thin it out.

Prep Ahead

• Puree diced tomatoes
• Measure out the ingredients

Kitchen Tools You Will Need

• Large Skillet – To help the sauce cook evenly, a wide skillet works best.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. A must for making this homemade red sauce. 
• Food Processor or Blender to purée the diced tomatoes.

Serving Suggestions

Obviously, you can make enchiladas with red sauce! I’ve got all kinds of recipes to choose from, including classic beef enchiladas or chicken enchiladas 3 ways — skillet, casserole, or slow cooker.

But that’s not all! Try one pot beef enchilada pasta or this cheesy party dip. 

I always use this red enchilada sauce recipe when making my famous 7 Layer Bean Dip, and you can repurpose leftover sauce for Mexican pizzas just like the ones from Taco Bell!

You can also use this easy recipe for any Mexican recipe that you want. Huevos rancheros, black bean enchiladas, as a topping for rice bowls, as a flavorful addition to tacos, and more.

This is why I make a big batch – because it pairs with so many Mexican recipes and is such an easy way to add flavor. 

Storing and Reheating Homemade Red Enchilada Sauce

Keep red sauce in an airtight container in the refrigerator for up to a week. Note that it will likely stain plastic containers.

You can freeze homemade red enchilada sauce for up to 4 months. Store in a freezer-safe container or jar, leaving some room at the top for the liquid to expand.

Or if your freezer is jam-packed like mine, divide the sauce into a freezer bag and lay it flat once they are sealed shut. 

Then, you can stack them or store them upright in a bin once solid.

To use frozen red sauce for enchiladas, defrost in the refrigerator and reheat gently in a medium-sized pot on the stove.

Enchiladas Red Sauce FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Easy Homemade Red Enchilada Sauce Recipe

My Red Enchilada Sauce Recipe makes a rich, perfectly smooth, spicy, and delicious sauce in just 20 minutes!

Course Sauce

Cuisine Mexican

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 16 makes 32 ounces

Calories 87cal

Author Donna Elick

Equipment

• large skillet

Ingredients

• 1/2 cup unsalted butter 1 stick
• 1/4 cup all-purpose flour
• 1/2 cup New Mexico chili powder 8 tablespoons
• 2 teaspoon ground cumin
• 1 1/2 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 3/4 teaspoon unsweetened cocoa powder
• 14 ounce can fire roasted diced tomatoes pureed
• 3 cups chicken stock

Instructions

• Heat butter in a skillet over medium-high heat add flour and spices. Cook 2-3 minutes, whisking constantly to prevent burning. This will cook out the floury taste.
• Gradually stir in pureed tomatoes and chicken stock. Whisk until smooth. Reduce to simmer 10 minutes while sauce thickens, whisking occasionally.
• Serve and enjoy!

Notes

If sauce gets too thick, add a splash of water to thin it out a little.

You can substitute tomato sauce for the diced tomatoes if necessary.

Recipe can be halved, simply use 1/2 of the ingredients and follow the recipe.

One recipe replaces 2 (16 ounce) cans of enchilada sauce in recipes.

Sauce can be frozen up to 4 months, in a sealed container. To use, simply defrost and reheat.

Nutrition

Serving: 1 | Calories: 87cal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 307mg | Sugar: 1g | Fiber: 3g | Calcium: 37mg | Iron: 2mg

Originally published June 2015, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Homemade Red Enchilada Sauce Recipe appeared first on The Slow Roasted Italian.

When there just never seems to be enough time to make dinner, you need recipes that are simple, fast and flavorful. 

That is the exact time to make my 5-5-5 brown beef gravy!!

Making homemade gravy with flour and broth is so much easier than working with pan drippings. 

You don’t need to wait for anything to cool, strain out any unwanted fat, or go through the whole process of cooking the meat beforehand. 

Plus, you can make it well ahead of time, saving you even more time on the day of. It’s so convenient! 

You’ll love the rich flavor that pairs perfectly with any simple recipe! This is the best gravy, ever!  

Just follow the recipe card below for all the details! Your gravy boat will be holding this perfect brown gravy in no time at all! It really is a great addition and such an easy gravy recipe to make. 

You’ll love the easy step-by-step instructions on how to make this delicious brown gravy! 

Best Ever Homemade Beef Gravy 

Why do I call this a 5-5-5 brown gravy recipe? Well, in 5 minutes and using only 5 ingredients, you can make 5-star gravy!! 

This flavorful brown gravy is perfect over egg noodles, meatballs, roasts, meatloaf, mashed potatoes, you name it! It is delicious and silky smooth!

I also love making my own brown gravy and pairing it with fried chicken or roast chicken, too. You can literally add this to any delicious meal for a rich, deep flavor. 

Don’t like beef gravy? Try this turkey gravy! Or if you need gravy to pair with pork, I’ve got you covered with my crockpot pork chops recipe. 

Ingredient Notes & Substitutions

• Butter – You really need this to make the roux! I like to use unsalted butter and then season with salt at the end. 
  
• Flour – You can almost never go wrong with all-purpose flour. 
  
  It’ll yield a thick, luscious gravy that literally cascades over meat, potatoes, or whatever you want to add it to – my mouth is watering just thinking about it!
  
• Onion Powder – This is a good, basic flavor to enhance your gravy. You could use garlic powder but I think onion powder is perfect for our palates.
  
  If you want to get more advanced with your spices and seasonings, check out the FAQ below, where I detail ways to really dress up your homemade brown gravy!
   
• Beef Bouillon & Water – I lump these two together because they go hand in hand – you need the water to dissolve the bouillon! 

Tips For Making This Easy Brown Gravy Recipe

• Before making this think of all your favorite ways to enjoy this delicious gravy. It’s perfet with your favorite meat, great for a roast dinner, and even perfect with french fries, too!
   
• Don’t overboil the hot liquid. Just 2-3 minutes of simmering once this great gravy is boiling and it’s good to go. 

How to Make Gravy With Beef Broth

To make this homemade brown gravy recipe with beef broth, you’ll need to start by making a roux. It sounds fancy, but it’s super simple!

Melt butter over medium heat in a saucepan. Once it’s melted, add the flour and onion powder. Start whisking! 

Let the mixture cook for a minute or so while that floury taste cooks away. This also helps so that you don’t have lumpy gravy, which no one likes! 

Follow up with the beef broth! Add just ¼ cup at a time, whisking thoroughly with each pour. Once it’s all been added, bring it to a boil. 

When a rolling boil is achieved, reduce the heat to a simmer for a couple of minutes… And you’re done! 

Storing and Reheating Homemade Brown Gravy

This beef gravy recipe can be made up to 5 days ahead of time. Keep the leftover gravy covered and stored in an airtight container and refrigerated until you’re ready to serve.

Don’t be alarmed when it comes out thicker – that’s supposed to happen! It’ll thin out when it’s reheated. Do so in a saucepan over medium heat. 

If it still isn’t as thin as you’d like, whisk in a tablespoon of beef broth.

Homemade Brown Gravy Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Homemade Brown Gravy Recipe (No Drippings) + Video

Best Brown Gravy Recipe that you can make with just a few ingredients in just 5 minutes? Sign me up!!

Course Condiment

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12 makes 2 cups

Calories 45cal

Author Donna Elick

Equipment

• glass measuring cup
• 2-quart saucepan
• whisk
• measuring cups for dry ingredients

Ingredients

• 2 cups water
• 4 teaspoons beef bouillon powder or 4 beef bouillon cubes
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 teaspoon onion powder

Instructions

• Combine water and bouillon in a heat proof container (I use a 2-cup glass measuring cup). Heat the beef broth in microwave 1 minute at a time, until it is steaming hot.
• Meanwhile, melt the butter in a medium saucepan over medium heat, add flour and onion powder and whisk to combine.

  Continue whisking until mixture bubbles up and becomes a thick consistency, about one minute. This helps cook out the ‘floury’ taste.
• While whisking, pour in hot beef broth to the flour mixture. Whisk to combine and bring to boil, reduce to simmer for 1 minute.
• Serve and enjoy!

Video

Notes

You can use chicken bouillon to create an amazing chicken gravy that is perfect for turkey or chicken dinners, especially Thanksgiving!
You can use chicken or beef stock or broth in place of the bouillon and water. Be sure to heat well.
This recipe stores in the refrigerator, covered for a week.
Be sure to whisk as you add the broth to get a smooth lump-free gravy.
The recipe doubles perfectly!!!

Nutrition

Serving: 1 | Calories: 45cal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 176mg | Sugar: 1g | Fiber: 1g | Calcium: 4mg | Iron: 1mg

Originally published July 2012, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Homemade Brown Gravy Recipe (No Drippings) + Video appeared first on The Slow Roasted Italian.

Create a flavorful dry onion soup mix with simple spices and seasonings that you probably already have in your pantry. 

The first time that you make this recipe, you’ll be hooked! I love that I can use this as a simple soup base to create the best comfort soup recipes. 

This is a great way to add flavor to a recipe when you’re on a low calorie diet! It’s a good way to get a jumpstart on the year, while fueling your belly and body. 

This original recipe has tons of flavor and is perfect for mixing with new recipes. It easily adds flavor to lean ground beef, ground turkey, and even baked red potatoes. 

It’s truly a versatile addition that everyone in the whole family will love! 

It’s so much better for you than a packet of onion soup mix from the store – and it’s a flavor that the whole family will love. 

Being able to know exactly what does into the soup mixture, rather than have a zillion of ingredients on a label that I can’t even pronounce or read is so much better for my body and mind! 

Have I mentioned that I love creating yummy dinners and dishes from home? 

Lipton Onion Soup Mix

Not only is my homemade version of Lipton™ onion soup mix lower in sodium, but it’s also free of added preservatives and caramel color.

In fact, I have dozens of copycat recipes to choose from! 

Whether it’s seasonings and sauces, or homemade versions of your favorite restaurant meals, there’s something for everyone.

Once you get in the habit of making your own spice blends at home, you’ll never go back to store bought again. 

It only takes a minute or two, the flavors are so much more intense, and you will save some money in the process as well!

Onion Soup Mix Recipe Tips and Tricks

• Make a larger batch. Easily double or triple the onion soup mix recipe if you find yourself going through each jar quickly.
  
  Just store in a glass jar so that it’s ready for the next time you need to use it. 
  
• Don’t forget the soy sauce! Sprinkling this over the seasonings may seem a bit unconventional, but it’s a small amount and doesn’t add much more moisture than the bouillon already has.
  
• Sugar substitute: I find that this helps balance the stronger flavors of the Lipton soup, but you can easily omit it or use your favorite artificial sweetener.
  
• Need a vegetarian version? Simply replace the beef bouillon with vegetable bouillon instead.
  
• Add celery seed. This spice isn’t as commonly used, but it really adds an authentic flavor. 
  
  Include ⅛ teaspoon in this recipe and use the extra in rubs and salad dressings!

How To Use Lipton Soup Mix

For a simple batch of soup, stir ¼ cup of the mixture into 4 cups of water in a saucepan. 

Simmer on the stove for 10 to 15 minutes until warmed through and thickened.

Otherwise, the most popular use is for party onion dip! Mix ¼ of the seasoning into 16-ounces of sour cream. 

Refrigerate for 2 to 3 hours before serving – this allows the larger flakes to soften and gives time for the flavors to combine.

It’s also a great way to add flavor to beef dishes like stew and Mississippi Pot Roast. Add some to your burgers and meatloaf recipe or mashed potatoes and rice!

There are so many great recipes that this delicious crowd-pleaser can be added to – have fun with it and let the amazing flavor and taste speak for itself! 

Lipton Soup Mix FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Best Copycat Lipton Onion Soup Mix and Dip Recipe

Lipton onion soup mix is easy to make, and has so many uses! Keep a jar of this homemade blend to have on hand for seasoning, dips and much more!

Course Pantry Staple

Cuisine American

Method Mixed

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 66cal

Author Donna Elick

Equipment

• mixing bowls
• mason jars

Ingredients

• 1/2 cup dried onion flakes
• 1/3 cup beef bouillon granules
• 1 tablespoon dried parsley
• 1 teaspoon onion powder
• 1 1/2 teaspoons sea salt
• 1/2 teaspoon ground pepper
• 1 teaspoon granulated sugar
• 1/2 teaspoon soy sauce

Instructions

• Combine all dry ingredients in a small dish or bowl.

  Sprinkle the soy sauce over the mixture and then stir well to combine.
• Store in a tightly sealed jar and keep refrigerated for up to a month.

Notes

The amounts in this recipe will make 1 cup of onion soup dry mix – equivalent to four store bought packets. 1/4 cup of this mixture is equivalent to 1 packet of Lipton onion soup.

To prepare onion dip, stir 1/4 cup of seasoning into 16 oz. of sour cream and refrigerate for 2-3 hours to allow the onion flakes to soften and the flavors to incorporate into the dip.

To Make Onion Soup: Simmer 1/4 cup mix with 4 cups of water for 10-15 minutes to make onion soup.

Sprinkling soy sauce over the seasonings may seem a bit unconventional, but it is a small amount and doesn’t add much more moisture than the bouillon already adds.

Store mixture in a sealed jar in the refrigerator or freezer for up to 1 month

Nutrition

Serving: 1 | Calories: 66cal | Carbohydrates: 11g | Protein: 4g | Fat: 1g | Saturated Fat: 0.4g | Cholesterol: 1mg | Sodium: 5650mg | Sugar: 7g | Fiber: 1g | Calcium: 39mg | Iron: 1mg

Originally published February 2022, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Copycat Lipton Onion Soup Mix and Dip Recipe appeared first on The Slow Roasted Italian.

When it comes to easy homemade butter, the most important thing to remember is that you need to follow the directions on the recipe card.

If you do that, you’ll have delicious butter that tastes better than anything you could ever buy. 

Fresh butter isn’t hard to make, but there are certain steps that have to be followed to get the right texture and taste. 

The whole process of making your own butter is a great way to learn how to create a staple ingredient that many people spend big bucks on at the store. 

And once you make your own homemade butter, you’re never going to want to eat store-bought butter again.

I prefer making it the old-fashioned way because for me, it’s not only a fun project to do at home, but it’s the easiest method there is! 

Homemade Butter Recipe

The cost to buy dairy products is always changing. 

But when you have homemade butter in your freezer, you won’t need to worry when the prices go up! Last time I was at the store, I swear that it was over $5 for a pound of butter. Crazy! 

A homemade blob of butter is perfect on our 4-ingredient beer bread and I love adding it to my dinner rolls. 

This is a fun food science project for kids, too. It will fascinate them to see liquid transform into solid right before their eyes! So much better than the store-bought stuff! 

Ingredients for homemade butter

This homemade butter recipe makes about one cup or 8 ounces (2 sticks) of butter.

Here are the ingredients you will need:

• 3 cups heavy cream
• 1 teaspoon table salt 

Heavy Cream Butter Kitchen Tools

• High-speed mixer with the whip attachment
• Fine mesh sieve or strainer
• Large bowl or pitcher

Making Butter Tips & Tricks

Here are a few tips to help you make the perfect batch of creamy, homemade butter.

• Be sure that the heavy cream is very cold. You can even place it into the freezer for 5 to 10 minutes before you start to churn it.
  
• Give it a good, firm squeeze! When it’s time to squeeze excess water from the butter, don’t be shy. You want to be sure to remove as much water as possible.
  
• Hold it just right. To prevent a lot of butter from getting between your fingers, hold it between the palms of your hands.

How to make butter

1. Pour the cold heavy cream and salt (if you’re making salted butter) into your stand mixer.

2. Whip the cream at high speed until it separates. 

*NOTE: The cream will thicken a lot before it begins to separate. This process will take roughly 4 to 5 minutes.

3. After it separates, pour the contents through a fine-mesh strainer that is set on top of a large bowl or pitcher. 

*NOTE: The liquid that strains through is known as buttermilk. However, it is NOT the same as buttermilk that you buy at the store. 

At this point, store it in a covered container in the refrigerator for up to 6 weeks. 

It can be used to make buttermilk pancakes, muffins, dressing, or anything else that calls for cultured buttermilk.

4. Rinse the butter with 2 cups of cold water, then squeeze it firmly between the palms of your hands to remove all of the liquid. 

The rinsing process is necessary because the water removes any traces of buttermilk that are on the butter.

5. Place the butter in a bowl, or form it into sticks and wrap them in waxed paper.

Making Butter FAQs

Enjoy!

With love, from our simple kitchen to yours.

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How to Make Homemade Butter in Stand Mixer + Video

It's easy to make this homemade butter recipe with just two ingredients. Plus, you'll have fresh, creamy butter on hand whenever you need it.

Course Condiment

Cuisine American

Method Mixed

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 cup or 2 sticks

Calories 2428cal

Author Donna Elick

Ingredients

• 3 cups cold heavy cream
• 1 teaspoon table salt

Instructions

• Pour the cold cream and salt into your stand mixer. You can also use a food processor or an electric whisk.
• Whip the cream until it separates. It will really thicken before it begins to separate. It will take roughly 4 to 5 minutes.
• After it separates, pour the contents through a fine-mesh strainer that is set on top of a large bowl or pitcher. *NOTE
• Rinse the butter with 2 cups cold water, squeeze butter to remove all of the water.
• Place in bowl or form into sticks, by wrapping in wax or parchment paper and store in the refrigerator for up to 6 weeks.

Video

Notes

The liquid that strains through is known as buttermilk. However, it is NOT the same as buttermilk that you buy at the store.

To make cultured buttermilk, you will need to add an acid, such as vinegar, lemon, juice, or cultured yogurt to the buttermilk liquid. I would use about a tablespoon

Stir it in, then allow the mixture to sit at room temperature for 24 hours. As a result, the acid will curdle and the cultured buttermilk will thicken.

At that point, store it in a covered container in the refrigerator for up to 6 weeks. it can be used to make buttermilk pancakes, muffins, dressing, or anything else that calls for cultured buttermilk.

Nutrition

Serving: 1 | Calories: 2428cal | Carbohydrates: 20g | Protein: 20g | Fat: 258g | Saturated Fat: 164g | Cholesterol: 807mg | Sodium: 2518mg | Sugar: 21g | Calcium: 473mg | Iron: 1mg

Originally published April 2020, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post How to Make Homemade Butter in Stand Mixer + Video appeared first on The Slow Roasted Italian.

What could be better than Hershey’s with 4 ingredients that you CAN pronounce? Sugar, cocoa, vanilla, and salt — you’ll thank me later!

The best part about making your own chocolate syrup is that it’s easy to make and tastes to much better than anything that you buy at the grocery store. 

This is one of those clean recipes that you’ll love the very first time that you make it – and you don’t have to feel guilty eating it in your favorite way. 

There’s nothing quite like making your own homemade chocolate syrup. It’s not only a simple recipe, but it’s one that beats anything hands down that comes from a squeeze bottle from the grocery store. 

I’ve heard people call this “chocolate gravy” as well, but to me, it’s syrup! 

Great recipes like this don’t cost a lot of money, but bring a bunch of flavor! The next time that you’re wanting to add syrup to a dish, make your own homemade Hershey’s chocolate syrup. 

The whole family will compliment you on the flavor, and you only need a small saucepan to make this treat! 

Chocolate Syrup Recipe

There are so many different things that you can do with decadent homemade chocolate sauce like this one.

Drizzle it over ice cream or add it to the top of buttermilk waffles or your next cake. The options are endless to make this easy homemade chocolate syrup! 

Forget about any store-bought brand and all the artificial sweeteners on the shelf and give this wonderful recipe a try. 

It’s made with real ingredients without any artificial flavors. Homemade versions of the good stuff are always preferred. 

The steps on the recipe card below show you how easy it is to make this DIY chocolate syrup. I think it’s the best chocolate syrup recipe ever. 

If you want to make another type of dessert sauce, I suggest making Chocolate Ganache. 

It’s a silky smooth chocolate hazelnut ganache, made with only two ingredients.

Or, my no-fail caramel sauce tastes like caramel with a hint of butterscotch. You only need 4 ingredients and 6 minutes to make it!

Simple Chocolate Syrup Notes

• Keep it fresh! Be sure to use fresh, soft brown sugar. If you use hard brown sugar, it will throw off the ratio.
  
• It will thicken. The syrup will be thin after it is done boiling. But, it will thicken up as it cools down.
   
• Chill the leftovers. You can refrigerate any leftover simple chocolate syrup, in a mason jar with a lid. 
  
• Warm it up as needed. You can reheat homemade chocolate sauce in the microwave if you want to serve it warm.
  
• Make a larger or smaller batch. This recipe makes 2 1/2 cups, so you can make more or less homemade chocolate syrup as needed.
  
• Swap the salt. If you don’t have Kosher salt, you can substitute regular table salt.

Homemade Chocolate Syrup FAQs

Enjoy!

With love, from our simple kitchen to yours.

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Homemade Chocolate Syrup Recipe (4 Ingredients) + Video

This chocolate syrup recipe is easy to make with 4 ingredients! Its rich chocolate taste is delicious in desserts. Make a batch with your kids!

Course Sauce

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 1/2 Cups

Calories 719cal

Author Donna Elick

Ingredients

• 3/4 cup light brown sugar
• 3/4 cup granulated sugar
• 1 cup Hershey’s unsweetened cocoa powder in the baking aisle
• 1 cup cold water
• 1/4 teaspoon kosher salt
• 1 tablespoon vanilla extract

Instructions

• In a cold medium saucepan whisk together salt, sugars and cocoa until they are combined and there are no lumps. Add water and whisk to combine. Turn heat to medium and bring a boil, whisking frequently.
• Reduce the heat to medium-low whisking occasionally. Allow the mixture to simmer until it has slightly reduced and thickened. Remove from the heat and stir in vanilla. Pour into a mason jar and allow to come to room temperature. Cover and refrigerate.
• Enjoy!

Video

Notes

Be sure to use fresh, soft brown sugar. If you use hard brown sugar, it will throw off the ratio.

The syrup will be thin after it is done boiling. But, it will thicken up as it cools down.

You can refrigerate any leftovers, in a Mason jar with a lid.

You can reheat dessert sauce in the microwave if you want to serve it warm.

You can enjoy it warm or eat it cold; it’s your choice.

If you don’t have Kosher salt, you can substitute regular table salt.

If your syrup is too thick, you may have cooked it for too long. Double-check the recipe to see what might have gone wrong.

Nutrition

Serving: 1 | Calories: 719cal | Carbohydrates: 181g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Sodium: 330mg | Sugar: 156g | Fiber: 16g | Calcium: 129mg | Iron: 7mg

Originally published July 2012, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Homemade Chocolate Syrup Recipe (4 Ingredients) + Video appeared first on The Slow Roasted Italian.

This creamy sauce is the perfect sauce for dipping, spreading, or drizzling! I’ve even used this as a honey mustard salad dressing before! 

The first time that you make this easy recipe, you’ll wonder where it’s been your whole life! 

I love the sweetness of honey paired with the kick of mustard flavor.

We always serve this honey mustard sauce recipe with chicken nuggets, fries, and all of our other favorite foods. It’s even good with fresh veggies! 

I think that the homemade version brings a tangy flavor that you don’t get anywhere else. And the best part? It’s a breeze to make this creamy dipping sauce!

Follow the printable recipe card below to get all the details! 

Honey Mustard Sauce

Nothing compares to the original Wendy’s honey mustard dipping sauce, but this recipe comes pretty darn close! 

Plus, you only need five ingredients that are probably already in your fridge and pantry.

Honey mustard dipping sauce is fantastic for chicken nuggets, fries, or even pigs in a blanket. 

I also like to use it when I make our version of Outback’s Alice Springs Chicken.

Looking for more dips and sauces you can make yourself? Try this buttermilk ranch, 5-minute marinara, or my famous recipe for Jack Daniels BBQ Sauce!

Honey Mustard Recipe Tips

• Let it sit overnight. While it’s perfectly fine to use your homemade honey mustard right away, the flavor is noticeably better the longer the ingredients have to meld together.
  
• Want a larger batch? Easily double or triple the amounts for parties or if you want to keep a jar of this honey mustard sauce on hand.
  
• Make it spicy. For a little extra heat, add a pinch of cayenne powder or a dash of your favorite hot sauce.

Serving Suggestions

Not only is this the best honey mustard for dipping sauce, but you can spread it on sandwiches and wraps as well!

Drizzle some over salads or a tray of roasted vegetables, and even use this homemade honey mustard as a glaze for a variety of grilled or roasted meats.

I promise that once you make this creamy homemade honey mustard sauce, you’re never going to want to buy it premade at the store again. 

You can literally make this is just a couple of minutes! This tasty sauce is literally liquid gold! 

Honey Mustard Sauce FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Homemade Honey Mustard Dipping Sauce Recipe + Video

This Honey Mustard Sauce has the perfect balance of sweet and tangy flavors with a deliciously creamy texture.

Course Condiment

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 982cal

Author Donna Elick

Ingredients

• 1/2 cup mayonnaise
• 3 tablespoons raw honey
• 2 tablespoons yellow mustard
• 1 tablespoon Dijon mustard
• 1/2 tablespoon fresh lemon juice

Instructions

• Combine ingredients in a small bowl. Whisk until well combined.
• Allow to sit overnight in the refrigerator. You may use immediately, but the flavors meld overnight and become a fantastic creation!
• Serve and enjoy.

Video

Nutrition

Serving: 1 | Calories: 982cal | Carbohydrates: 55g | Protein: 3g | Fat: 85g | Saturated Fat: 13g | Cholesterol: 47mg | Sodium: 1209mg | Sugar: 53g | Fiber: 2g | Calcium: 42mg | Iron: 1mg

Originally published February 2013, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Homemade Honey Mustard Dipping Sauce Recipe + Video appeared first on The Slow Roasted Italian.

Recipe for Sweet and Sour Sauce

This sauce is a game-changer. The kind of sticky, tangy, sweet-and-zippy goodness you just want to dunk everything into. It’s the star of the show, not just some background drizzle.

And the best part? This sweet n sour sauce recipe is done in less time than it takes to scroll through takeout menus.

You’ll never go back to the store-bought bottle once you’ve tasted this. I mean… when the spoon starts going back in the pot before you’ve even served dinner, you know it’s a keeper!

I usually pair this quick sweet and sour sauce with meatballs or crispy pork, but you can use it for whatever strikes your fancy!

Mix it into a simple stir fry or brush it over grilled chops and shrimp skewers. It’s especially delicious with crab rangoons, potstickers, or my chicken spring rolls.

In fact, you can keep a jar of sweet & sour sauce in the refrigerator and spoon some over a bowl of fried rice for a quick and easy snack!

INGREDIENT NOTES

• Cornstarch + Cold Water: Combine to make a slurry, which thickens the sauce into that perfect, glossy consistency.
  
• Pineapple Juice: Adds natural sweetness and tropical depth. The kind in a can is perfect for this sweet n sour sauce recipe!
  
• Sugar: Use equal parts light brown sugar and granulated sugar for sweetness and a touch of caramelized flavor.
  
• Apple Cider Vinegar: Brings the bright tang that balances the sugar. Use rice vinegar or white vinegar if you’re out, plus a little extra sugar.
  
• Ketchup: Provides sweetness, acidity, and a smooth tomato base. Use a sugar-free version to tone down the sweetness.
  
• Soy Sauce: Just a touch adds umami and balances the sweetness. Opt for tamari or coconut aminos instead of soy sauce to make this recipe for sweet and sour sauce gluten-free.

VARIATIONS

Spicy Version: Add ½ teaspoon red pepper flakes or a squirt of sriracha.

Citrus Twist: Replace pineapple juice with orange juice for a different flavor profile.

Low Sugar: Cut both sugars in half for a lighter version. It’ll still be plenty tasty!

SWEET SOUR RECIPE SAUCE FAQ

Over the years, I’ve tested dozens of sweet and sour sauce recipes… and this one checks every box.

The balance of sugar to vinegar is everything. Too much acid and the sauce bites back. Too much sugar and it turns to syrup.

The key is in the emulsion: creating a stable blend of sugars, acids, and liquids, then thickening it with a slurry-based starch gel for that signature sheen.

Cooking the sugars first allows the mixture to dissolve fully before introducing the cornstarch.

And when the slurry hits the bubbling sauce, the starch molecules gelatinize, locking in the flavor and giving that restaurant-style thickness you can see and taste.

This sauce isn’t just a condiment, it’s a flavor-builder. And it’s designed to work hot or cold, as a glaze or a dip, and hold up in the fridge without separating.

That’s the kind of consistency I want in my kitchen… and I bet you do too!

TOOLS NEEDED

• Medium saucepan
  
• Small mixing bowl
  
• Measuring cups and spoons
  
• Whisk
  
• Airtight container or jar (for storage)

Enjoy!

With love, from our simple kitchen to yours. 

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Recipe for Sweet and Sour Sauce + Video

This Recipe for Sweet and Sour Sauce is ready in less than 15 minutes and better than any takeout. Dip and drizzle to your heart's content!

Course Condiment, Sauce

Cuisine American, Asian

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 3 cups

Calories 396cal

Author Donna Elick

Ingredients

• 1/4 cup cornstarch
• 1/4 cup water
• 3/4 cup 6-ounces pineapple juice
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 3/4 cup 6-oz apple cider vinegar
• 1/2 cup ketchup
• 1 tablespoon soy sauce
• 1/4 cup water

Instructions

• Make the Slurry: In a small bowl, whisk together the 1/4 cup cornstarch and 1/4 cup water until smooth. Set aside.
• Combine the Sauce Base: In a medium saucepan over medium-high heat, combine 3/4 cup 6-ounces pineapple juice, 1/4 cup water, 1/2 cup packed light brown sugar, 1/2 cup granulated sugar, 3/4 cup 6-oz apple cider vinegar, 1/2 cup ketchup, and 1 tablespoon soy sauce. Whisk until the sugars dissolve.
• Bring to a Boil: Bring the mixture to a boil and let it boil for 1 minute.
• Thicken the Sauce: Whisk in the cornstarch slurry. Continue whisking and cook for 3 to 5 minutes, or until the sauce is thickened and glossy.
• Cool and Store: Remove from heat and let cool slightly. Use immediately or transfer to a jar and refrigerate until ready to use.

Video

Notes

Make-Ahead Tips: This sauce stores beautifully! Make it up to 5 days in advance and refrigerate in a sealed jar or container.

Reheating Tips: Reheat gently in a saucepan over low heat, stirring frequently. Add a splash of water or pineapple juice if it becomes too thick.

Freezing Tips: Freeze the cooled sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat before using.

Sweetness Control: If you prefer your sauce more tangy than sweet, reduce the brown sugar by a couple tablespoons to taste.

Vinegar Tip: Apple cider vinegar adds great flavor, but white vinegar can be used in a pinch.

Nutrition

Serving: 1 | Calories: 396cal | Carbohydrates: 98g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.01g | Sodium: 718mg | Sugar: 84g | Fiber: 0.4g | Calcium: 52mg | Iron: 1mg

Originally published October 2012, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Recipe for Sweet and Sour Sauce + Video appeared first on The Slow Roasted Italian.

I love this simple garlic recipe! It’s one of my favorite ways to cook individual garlic cloves to add to recipes or for later use. 

The flavor of the roasted cloves adds so much depth, making it perfect for pasta sauces, pizza toppings, garlic toast, and more. 

With a quick roasting time, the entire bulb has an amazing flavor that is seriously next level. 

Now is the time to make this easy air fryer recipe to bring out the flavor of these roasted garlic cloves. Once you make air fryer garlic, you won’t forget about that garlic flavor! 

You’ll soon see why this is one of my favorite recipes – and why I was hooked after the first time I made it! 

While there can be a lot of different ways to cook garlic, air-fried garlic is a must to try! 

Roast Garlic in Air Fryer

It’s no surprise that I love cooking with garlic — this is The Slow Roasted Italian, after all! 

But it can be a pain to heat up the whole oven just for a small bulb or two, which got me thinking… Can you roast garlic in an air fryer?

I’m happy to report that it’s not only easy to make roasted garlic in the air fryer, but it may be my new favorite method!

Add it to the list of air fryer hacks like roasting pumpkin seeds, crisping strips of bacon, or making perfect, easy-to-peel hard boiled eggs.

Ingredient Notes and Substitutions

• Whole Head of Garlic – Look for fresh, plump bulbs that are firm without any sprouts or soft spots. 
  Those that are larger are more likely to have evenly sized, substantial cloves inside.
   
• Olive Oil – This helps to tenderize and brown the cloves, plus it adds a dimension of flavor. Other great alternatives include avocado oil, coconut oil, or vegetable oil.
  
• Maple Syrup – Hear me out! This really boosts the caramelization, and the sweetness balances that pungent savory flavor of the cloves.
  
  Feel free to swap this with another sweetener like honey, agave nectar, or brown sugar, or leave it out entirely. Keep in mind that each sweetener will taste a little different.
  
• Salt and Pepper – Kosher salt enhances the natural flavors without tasting too salty. Keep the pepper to a minimum (just a pinch) or leave it off if you prefer.

Pro Tips for Roasted Garlic in Air Fryer

• Don’t overcrowd the basket.

Be sure to leave ample space between each head of garlic so the hot air can properly circulate. 

If you try to cram too many in there, you’ll get uneven results and it will take much longer overall to roast garlic in the air fryer.

• Expose all of the cloves — even the tiny ones!

There may be a few that are tucked more on the underside of the bulb, and you’ll want those to roast as well. 

Don’t cut all the way across to reach these or you’ll lose too much of the larger cloves. 

Instead, trim into the side of the bulb with a paring knife to remove the tops of the smaller ones.

• Try out different flavor variations.

Grate some lemon or orange zest over the cloves before roasting to add some brightness. A little goes a long way!

You can also toss air fryer roasted garlic with herbs like rosemary, thyme, or oregano to amp up the freshness.

And for a tangy and sweet variation, swap the maple syrup with balsamic vinegar!

Storing and Freezing Roasted Garlic

If you plan to use your roasted garlic within a week, it’s safe to keep in the refrigerator in an airtight container.

For longer storage, freezing is your friend! Mash the cloves after you roast garlic in the air fryer, while they are still soft. 

Place them in an ice cube tray and freeze until solid, then transfer to a freezer-safe bag.

This way, you can use just what you need in small portions! Roasted garlic will last for up to 3 months in the freezer.

Kitchen Tools You Will Need

• Air Fryer – Different brands and sizes may require different cooking times, so be familiar with your model and make adjustments as needed.
• Sharp Knife – In order to roast garlic in an air fryer, you’ll need to cleanly slice off the tops of the bulbs to expose the cloves inside.
• Heavy Duty Aluminum Foil – This is thicker and sturdier than regular foil, meaning it won’t tear as easily.

Air Fryer Roasted Garlic FAQ

Enjoy!

With love, from our simple kitchen to yours.

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How to Roast Garlic in the Air Fryer (Easy Recipe)

Roast Garlic in Air Fryer for a buttery, garlicky addition to all of your dishes! Pizza, pasta, soups, and sauces benefit from extra flavor.

Course Condiment

Cuisine American

Method Air Fryer

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 cookies

Calories 71cal

Author Donna Elick

Equipment

• air fryer

Ingredients

• 4 large heads of garlic
• 2 tablespoons olive oil
• 1 teaspoon maple syrup
• 1/4 teaspoon kosher salt
• pinch black pepper

Instructions

• Slice off the tops of the garlic cloves, leaving their shells on.
• Place each clove in an aluminum foil sheet large enough to create a little garlic basket.
• In a small bowl, mix together the olive oil, maple syrup, salt, and black pepper. Give it a good whisk.
• Drizzle this magical mixture over the garlic cloves.
• Wrap up the garlic cloves in aluminum foil, making sure they’re evenly spaced in the air fryer basket to let that hot air work its magic.
• Pop them into the air fryer at 380° and roast the garlic for approximately 25 minutes.
• Once those golden, fragrant garlic cloves emerge from the air fryer, let them cool for a moment.
• Unwrap them from their foil blankets and give them a gentle squeeze to release the creamy, roasted goodness from their shells.

Notes

Always use fresh, plump garlic for the best flavor. Look for bulbs that are firm and free of sprouts or soft spots.

Make sure to space out the garlic heads in the air fryer basket to ensure proper air circulation. Overcrowding can lead to uneven cooking.

Nutrition

Serving: 1 | Calories: 71cal | Carbohydrates: 2g | Protein: 0.2g | Fat: 7g | Saturated Fat: 1g | Sodium: 146mg | Sugar: 1g | Fiber: 0.1g | Calcium: 7mg | Iron: 0.1mg

Originally published November 2023, updated and republished August 2025

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