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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s