by Jeremy Johnson, Meat Category Manager
Homemade condiments don’t have to be an all-day process. Here are my versions of some homemade condiments that are quick and easy.
Mayo
1 large egg yolk (at room temperature)
1 Tbs. lemon juice
1 c. neutral-flavored oil (I like avocado oil)
1/4 tsp. sea salt (to taste)
Directions: Place the egg yolk in a medium-sized bowl. Add the lemon juice and whisk until frothy. Very slowly, begin adding the oil in a thin stream while whisking continuously. If the oil starts to build up at all, stop pouring and whisk vigorously until it is incorporated. Continue adding the oil while whisking until all the oil has been used. Whisk 1/4 teaspoon of salt into the mayo. Taste and add more if needed.
Tomato Ketchup
5 lb. ripe tomatoes
2 teaspoon salt
1/2 tsp. cinnamon
1/8 tsp. cloves
1/2 tsp. allspice
1/8 tsp. cayenne
1/2 tsp. garlic powder
1 c. cider vinegar
1/2 c. dark brown sugar
1 large onion, chopped
1/2 tsp. black pepper
2 Tbs. extra-virgin olive oil
Directions: Heat the oil in a large heavy pot over medium-high heat until it shimmers. Add the onion and cook until well browned; this will take about 10 minutes. Add the remaining ingredients. Bring to a simmer and cook over low heat, stirring occasionally, until the vegetables have broken down. This will take about 45 minutes. Puree the ketchup in a blender or food processor, then return it to the pot. Return ketchup to a simmer and continue to cook until it reaches a desired consistency. This will take 1 1/2-2 more hours. Toward the end of cooking, stir the ketchup more frequently to prevent scorching. Season the ketchup with salt to taste.
Mustard
6 Tbs. mustard seeds
1/2 c. mustard powder
1/2 c. beer
3 Tbs. cider vinegar
2 tsp. salt
Directions: Grind the whole mustard seeds for a few seconds in a spice or coffee grinder, or by hand with a mortar and pestle. You want them mostly whole because you are using mustard powder, too. Pour the semi-ground seeds into a bowl and add the salt and mustard powder. Pour in the beer, then stir well. When everything is incorporated, let this sit overnight then pour in the vinegar and stir to combine. Then just pour into a glass jar and store in the fridge.
BBQ Sauce
1/2 c. onion, chopped
2 cloves garlic, minced
2 Tbs. olive oil
1 c. ketchup
1 tsp. cider vinegar
1 c. beer
1/4 c. honey
2 Tbs. Worcestershire Sauce
1 tsp. mustard
1 tsp. chili powder
Directions: Sauté onions and garlic in olive oil in a medium saucepan over medium heat, until onions are tender. Add remaining ingredients and bring to boil, then reduce heat. Simmer, uncovered, for about 15 minutes or until it reaches desired thickness. If sauce gets too thick, add more beer or maybe a dash of whiskey.
Tomato Vinaigrette
1 fresh red tomato, chopped
3/4 c. olive oil
1/4 c. apple cider vinegar
1 clove garlic, chopped
1 Tbs. fresh basil
1 Tbs. fresh oregano
1/2 tsp. salt
1/4 tsp. pepper
Directions: Add all ingredients to a blender or food processor. Blend until smooth and no large chunks of garlic or tomato remain. Store in a container with a tight-fitting lid for up to 5 days in the refrigerator. (It may separate during this time—just give it a couple of shakes).
Blue Cheese dressing
2 c. mayonnaise
1 c. sour cream
1/4 c. white wine vinegar
1/4 c. fresh parsley, minced
1 garlic clove, crushed
1/2 tsp. ground mustard
1/2 tsp. salt
1/4 tsp. pepper
4 oz. crumbled blue cheese
Directions: Place all the ingredients in a blender; cover and process until smooth. Store in the refrigerator.