Make your own condiments

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Still, the ketchups, mustards, and mayonnaises you find at most grocery stores will never be confused with health food. Most of them are laden with too much salt, too many preservatives and oftentimes, a lot high fructose corn syrup.
Have you ever gotten into an argument that a hot dog must be slathered in mustard rather than ketchup? Did you violently disagree with Bruce Willis when he nearly got deadly over mayonnaise on hamburgers? Such is the depth of people’s love affair with condiments.

Still, the ketchups, mustards, and mayonnaises you find at most grocery stores will never be confused with health food. Most of them are laden with too much salt, too many preservatives and oftentimes, a lot high fructose corn syrup. 

Fear not, though. If you have a wisk, a bowl, and an arm, you can make your own condiments that will be better, cheaper, and healthier than anything you can find at the store. Just follow these recipes listed below.

Homemade Mustard

Homemade mustard is the easiest condiment to make, especially if you buy pre-ground mustard powder. However, you will get a better flavor from buying mustard seeds, soaking them and grinding them yourself.

If you do use pre-ground mustard, mix 2 parts mustard powder to 1 part liquid until you have a thick paste. You might be wondering what liquid means. Good question. It’s any liquid you think will taste good. Typical mustard liquids include water (big on convenience, low on taste), wine/water mixtures, water/vinegar mixtures, and apple or grape juice.

Still not sure? Start with 1 cup of mustard powder to 5 tablespoons water and 1 tablespoon vinegar.This will taste like the mustard that comes in plastic yellow squeeze bottles.

If you buy your own mustard seeds, first soak them for several hours in water before grinding them in a spice or coffee grinder. You will need about 1/3 cup liquid to 3 tablespoons of mustard seed. 

Do note, though, that mustard made with seed needs a few days to fully develop its flavor. Therefore, after you make your mustard, let it sit for two days before you eat your creation.

Homemade Ketchup

In terms of ingredients, ketchup is the hardest condiment to make because it blends the earthiness of tomatoes with the sweetness of either sugar or agave, and the acidity of vinegar. Still, once you round up all of the ingredients, all you need to do is stir.

Ingredients:

  • 1, 12.5-ounce can tomato sauce
  • 1 tablespoon sugar
  • 2 tablespoons sea salt
  • 1/2 tablespoon pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon red wine
  • 2 tablespoons rice wine vinegar

Directions:
  1. Blend all ingredients
  2. Then let the mixture sit at room temperature for about ten minutes to let the flavors fully combine and the vinegar to mellow ever so slightly


Homemade Mayonnaise (or aioli)

In terms of labor, mayonnaise is the hardest condiment to make. There’s no small amount of whisking involved in making your own mayo, but it’s so worth it, especially if you add your own flavorings to it. 

Note that the recipe below shows how to make mayo manually. You can also give your arm a break and make it in a food processor. 

Also, this is a plain mayonnaise. After it is done, consider adding a small slice of avocado, a few teaspoons of sriracha, or some roasted garlic to make flavored mayonnaise. Last, the following recipe calls for vegetable oil. If you swap it out for light olive oil, you are making aioli instead of mayonnaise. 

Ingredients:
  • 1 egg
  • 1/4 teaspoon rice wine vinegar
  • 1 cup vegetable oil
  • Pinch of salt

Directions:
  1. Separate the egg yolk from the white, save the white for breakfast tomorrow
  2. Put the yolk in a sturdy bowl and whisk it vigorously until the egg has a sort of pudding like consistency
  3. Sprinkle a few drops of rice wine vinegar and continue to whisk for another 15-20 seconds
  4. Pour in a few tablespoons of oil and continue to whisk until it is well incorporated
  5. Then with one hand, whisk your heart out while the other hand drizzles in the oil
  6. Whisk until your arm is too tired to keep whisking. Then whisk until the other hand is too tired to keep whisking. Then start whisking with your first hand (or find an assistant.)
  7. Eventually the mixture will look like mayo.
  8. Then you can add the salt and any flavorings, make sure it’s well incorporated and serve

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