CONDIMENTS

If you look in my fridge, there are a load of picnic squeeze bottles with all manner of condiments.

Of course there are the usual ketchup and four kinds of mustard, but there are also a variety of sauces and condiments that I consider essential to any kitchen.

This page contains recipes for some of those basic items: ketchup, mustard, vegan may and basic barbecue sauce.

Elsewhere in the blog, you'll find recipes for sauces and condiments that are either based on these or are an alternative version.

These are just the basics.

Hopefully, we'll be out of quarantine soon and back to normal summer activities, but even if we're not, living room picnics will be all the rage and you'll want to be ready with the freshest, best condiments.

Ketchup

Makes 1/2 cup

• 6 ounces of tomato paste
  
• 1 cup of water
• 1/4 cup maple sugar or other powdered sweetener
• 3 tablespoons of white vinegar
• 1 teaspoon of salt
• 3/4 teaspoon of onion powder
• 1/2 teaspoon of garlic powder
• 1/4 teaspoon paprika
• A pinch each of ground cloves and ground mustard

1. Whisk everything together in a saucepan.
2. Simmer the mixture for about 30 minutes until it thickens and reduces down to the consistency you like.
3. If you find, after 30 minutes, that it isn't the consistency you like, run it through the blender until it is the way you like it.

Mustard

Makes 1/2 cup

NOTE: 

This recipe has to be made 2 days in advance.

Don't expect to make it and eat it right away.

• 2 tablespoons of whole mustard seeds
• 1/4 cup of mustard powder
• 3/4 teaspoon of salt
• 1/4 cup of water 
• 4 teaspoons of white vinegar

1. Put the mustard seeds  and the salt in your mortar and smash at them with the pestle, or grind them in a spice grinder just until they are broken up. You're going for a rustic sauce here so don't reduce everything to a powder.
2. Mix the crushed seeds and salt with the mustard powder.
3. Stir in the water and the vinegar. Keep stirring until the liquids are completely absorbed.
4. Cover the bowl and put it aside for two days before you use it. Freshly-made mustard is bitter so let it mellow before you take a bite.

Vegan Mayo

Makes about 10 ounces

NOTE:

This is not going to keep for months like the store bought mayo.

Since there are no preservatives, it will probably last 4-7 days in an airtight container.

• 1 cup of oil (I like the flavor that olive oil adds)
• 1/2 cup of any unsweetened nut milk
• 2 teaspoons of apple cider vinegar
• 1/2 teaspoon of salt
• Make sure the oil and milk are at room temperature.

1. Put everything execpt the oil in the blender and keep pulsing until it starts to come together -- it won't take long. 
2. Start pouring in the oil and continue blending at low speed until it starts to look like mayo.
3. If it's too thick, add milk, if it's too thick, add oil. Add more salt if you thick it needs it and then blend it all once again.

Basic Barbecue Sauce

Makes 1 cup

This is a very basic recipe.

It's good the way it is, but you can add to it depending on what you are grilling.

• 3/4 cup of ketchup (see recipe above)
• 1 tablespoon of brown sugar
• 1 tablespoon of white vinegar
• 1 tablespoon of Worcestershire sauce
• 1 teaspoon of paprika

1. Mix all the ingredients in a squeeze bottle and shake them up.