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Condiments & Marinades

Chrs's Marinade

Chris' Marinade

"This is the traditional house marinade at Long Meadow Ranch featuring a bit of a kick from Napa Valley Select with the variety of LMR Grass-fed Beef cuts whether you are grilling, searing, or headed for the BBQ." - Chris

 


Jack Daniels BBQ Sauce

Jack Daniel's BBQ Sauce

"When we aren’t grabbing for our Long Meadow Ranch wines or grappa, the next best choice is Jack Daniels. Kick up your next BBQ with this masterful sauce that may be used for our LMR Grass-fed Beef Shortribs, Brisket, or try with your next batch of LMR Grass-fed Meatballs." - Lydia


LMR Ketchup

Long Meadow Ranch Ketchup

"When I was a kid, I did not enjoy eating raw bell peppers and tomatoes.  So imagine my surprise when my father finally broke down and told me that ketchup and pasta sauce usually contained both.  I still chuckle every time I make this recipe." - Sheamus


Dijon Aioli

Dijon Aioli

"Our all beef hotdogs deserve more than plain old yellow mustard. You can dress up that perfect dog with our Long Meadow Ranch special sauce."  - Lydia


Garden Aioli

Garden Aioli

"Courtney, our garden manager grows some of the best vegetables I’ve eaten. I thought it would be fun to feature some of her produce with our eggs and Prato Lungo Extra Virgin Olive Oil. Normally, people like to cut the extra virgin olive oil with a little neutral flavored oil. Not me. With our Prato Lungo, it is not necessary. Everything in this recipe is ours, except for the salt"  - Sheamus


Onion Marmalade

Onion Marmalade

"The secret ingredient of this marmalade is none other than reducing your sweet garden onions with LMR Cabernet Sauvignon to create that rich and robust condiment for your steaks, burgers, and even corned beef sandwiches." - Lydia


Sweet Pepper Relish

Sweet Pepper Relish

"Don’t grab for the jar of relish, create a unique topping for Long Meadow Ranch’s all beef hot dogs with a housemade relish from your garden or ours." - Lydia


Pepper Vinegar

Pepper Vinegar

"Back home in Arkansas we always had a pepper vinegar on hand as a table condiment for beans, fried chicken and pork chops. These days I also like to use it where a recipe calls for Tabasco, or another hot pepper sauce. I prefer my version, because it adds good acidity without too much heat that can destroy the balance of a nice simple dish. For example, I use it to finish classic my LMR grass-fed chili with Rancho Gordo Pinquito beans." - Sheamus