Homemade Condiments

diablita · March 31, 2017, 02:23:47 PM

I needed mayo for tuna so whipped up a batch. I always make my own mayo now: so much tastier, healthier and it's uber easy. I make this one:
http://thehealthyfoodie.com/fail-proof-home-made-paleo-mayo-whole30-compliant/

What condiments do you make at home? I'd love to try my hand at hot sauce one of these days.

BonitaApplebum · March 31, 2017, 02:45:06 PM

I've made mayo (regular and sriracha) and aioli, and I have done hot sauce a few times (I got a good recipe for that from GirlWonder years and years ago). I was going to make my own thousand island dressing for reubens the other day, but then I got lazy and just bought some. I make hummus, but that's not really a condiment, is it?

Dagstag v 2.0 · April 01, 2017, 10:09:10 AM

I love that mayo recipe, diablita. Found it after a couple of failures making mayo the traditional way.

We make chimichurri fairly often. Yum.

I need to start making pesto.

BonitaApplebum · April 01, 2017, 10:46:14 AM

Oh, yeah, I make pesto in the summer when I have an abundance of basil. Yum!

diablita · April 01, 2017, 03:51:42 PM

This thread needs more recipe links

I LOVE pesto. It's a trigger food for me. I can't make or buy it b/c I only use a small amount in a recipe but then eat the rest with anything I can find dunked into it. Including fingers. And it's a billion calories and fat grams so eating a whole container negates the healthfulness. I found this recipe not too long ago and I love it: it cures my pesto craving but I'm not tempted to eat it plain. I generally only use a bit in the actual recipe so I use the leftovers on fish:

http://www.eatingwell.com/recipe/257004/zucchini-noodles-with-avocado-pesto-shrimp/

radial · April 01, 2017, 05:38:45 PM

I make my own wasabi mayo. The mayo part is dead simple with a stick blender (see dev's recipe). The wasabi part is even simpler. https://www.thespicehouse.com/namida-pure-wasabi-powder

Run Amok · April 01, 2017, 05:46:58 PM

Dev, that looks awesome thanks for sharing!

teetime · April 02, 2017, 03:16:00 PM

I make a lot of condiments/dips in the blender or food processor but they aren't usually an actual recipe or something that has a name. I call the smoked pepper and almond dip we make harrisa but it's probably nothing like harrisa (the almonds make it pretty rich but it's otherwise mostly peppers, sweet and spicy, from the smoker).

diablita · April 02, 2017, 10:09:50 PM

Quote from: radial on April 01, 2017, 05:38:45 PM
I make my own wasabi mayo. The mayo part is dead simple with a stick blender (see dev's recipe). The wasabi part is even simpler. https://www.thespicehouse.com/namida-pure-wasabi-powder

excellent! I'm going to pick some up. I assume this is like Penzey's; anything else on their site I really need to buy?

Ice Cream · April 03, 2017, 07:43:29 AM

Quote from: diablita on April 02, 2017, 10:09:50 PM
excellent! I'm going to pick some up. I assume this is like Penzey's; anything else on their site I really need to buy?

real wasabi is very expensive. Looks like it may be the real thing, but I would think the substitute that is usually sold works well, too.

siamesedream · April 03, 2017, 01:42:10 PM

I've been eating Lea and Perrins for a long time, but I just found out recently that anchovies is one of the ingredients.

Vomit symbol.

Run Amok · April 03, 2017, 01:48:11 PM

Quote from: siamesedream on April 03, 2017, 01:42:10 PM
I've been eating Lea and Perrins for a long time, but I just found out recently that anchovies is one of the ingredients.

Vomit symbol.

If you like it and are not a veg, why worry about something you can't taste? Anchovies are used to bring a hint of umami/rich savory flavor to a lot of things. There are worcestershire sauces out there that do not have anchovies though and you probably won't be able to tell the difference from your old standby.

rocketgirl · April 03, 2017, 02:03:16 PM

I don't make my own condiments unless you count mixing storebought pesto with storebought mayo.

I have needed dijon mustard before and have used yellow mustard with a bit of mayo and white wine and that was close enough.

siamesedream · April 03, 2017, 02:19:48 PM

Quote from: Run Amok on April 03, 2017, 01:48:11 PM
If you like it and are not a veg, why worry about something you can't taste? Anchovies are used to bring a hint of umami/rich savory flavor to a lot of things. There are worcestershire sauces out there that do not have anchovies though and you probably won't be able to tell the difference from your old standby.

IKR? It's not rational.

Unfortunately, I can't eat it now. I used to like it on burgers. I don't eat steak sauce on steak because I feel steak sauce hides, rather than enhances, the flavor of a good piece of red meat.

I could look for the non-anchovie type sauce.

radial · April 03, 2017, 04:31:27 PM

Quote from: diablita on April 02, 2017, 10:09:50 PM
excellent! I'm going to pick some up. I assume this is like Penzey's; anything else on their site I really need to buy?

Very similar to Penzy's. In fact Spice House was founded by Bill Penzy's daughter. I'm a fairly new customer and haven't used them much yet. So far, I've tried Jamaican Jerk Seasoning, Aleppo Pepper, Milwaukee Ave Steak Seasoning, and Bavarian Seasoning. All good.

diablita · April 03, 2017, 09:17:57 PM

Thanks. Aleppo pepper sounds great.

witchypoo · April 04, 2017, 06:44:03 PM

i make mayonnaise, pesto/pistou/chimichurri, salad dressing, nuoc cham, tuong dau phong, and mustard.

Ice Cream · April 05, 2017, 07:35:56 AM

Quote from: witchypoo on April 04, 2017, 06:44:03 PM
i make mayonnaise, pesto/pistou/chimichurri, salad dressing, nuoc cham, tuong dau phong, and mustard.

what's your nuoc cham recipe?

Run Amok · April 05, 2017, 11:47:16 AM

I'm curious if you guys are just making these things as part of a recipe or like mayo for every day use? I will make mayo from scratch if it's part of a recipe and you can taste it. But I don't make it just to keep in the fridge for daily use.

I also usually make dressing as part of a salad recipe-- but I don't make big batches for storage. Same with things like pesto, hummus, dipping sauces, etc. I make all those things from scratch*.

Although some of this stuff is hardly scratch. I mean-- when I make peanut sauce it is 90% mixing other prepared ingredients and then I add fresh garlic, ginger, & lime. When I make hummus, I usually am making it from canned beans.

diablita · April 05, 2017, 10:54:31 PM

Yes, the mayo is just to have now. I often hit the 12:30 class at the box and will grab a quick lunch at home afterward before heading back to work. Often I mix tuna w/ avocado (I try to have some on hand in the fridge which is where avocado magic happens) and a small amount of homemade mayo. Or I'll make egg salad. Or cole slaw mixing just a bit in with cabbage and lime juice. Or it may be required in a recipe. It's not a huge yield but it seems to get at least mostly used.