Mustard and Ketchup

Neat article in the food section of today’s Contra Costa Times about homemade condiments — flavored mustards, mayonnaises, and ketchups. Mmm.

I don’t care much for mayonnaise, but I’ve been making homemade mustard every now and then for a long time now. It’s very easy, and you can even whip up a batch in about 90 seconds and use it on sandwiches at once; while it won’t be as yummy as if you let it sit for a while, it’ll still have a great, fresh, bright flavor. (Just grind some mustard seeds to a powder and add a few drops of liquid to make a paste. That’s it. Use yellow seeds or brown seeds — which are hotter — or a mix of the two, use whatever kind of vinegar or wine or sake sounds good at the moment, maybe add a pinch of salt and/or any other spice that sounds good with the sandwich you’re making. Improvise! Yum!)

I don’t like ketchup, at least not the commercial kind — it’s too sweet for my taste and if you look at the label you’ll find out why — but I’ve never tried making my own, and I suspect I might like ketchup a lot more if it were savory rather than sweet. Doesn’t sound that hard, though if you make it from fresh tomatoes instead of sauce it takes a long, long simmer. Maybe that’ll be a project for a weekend sometime soon.

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