Make Your Own Condiments--No Kidding!

From one of my favorite magazines, Mary Jane's Farm, I found an interesting and fun idea: making our own condiments. Don't you think the extra work might just be worth the absence of all those chemicals, and artificial this-es and thats found in the store-bought stuff? I'm told the extra flavor is well worth the effort also.

So according to the article, "Easy Homemade Condiments," (April-May, 2010, pp. 58-59), making our own ketchup, mayo, and mustard isn't as daunting as we might think. And a very cool thing I learned is that ketchup can be made from frozen tomatoes! So if you have a bumper crop this coming summer, keep this idea in mind--not all extra tomatoes have to go to salsa. AND, this ketchup recipe can be frozen as well.

The article also said mustard is not just easy to make, it's inexpensive too! Finally, the mayonnaise takes only 15 minutes to make, and includes only five ingredients. Now before we launch into the recipes, I have to ask: do YOU have a recipe for a homemade condiment? Please share--we're all in this together, so let's help each other out! And until next time, happy cook'n!

FRESH TOMATO KETCHUP (yield: 2-3 C)
3 lbs ripe tomatoes, chopped
1 medium onion, chopped
3 garlic cloves, crushed
1 Tbsp black peppercorns
1/4 tsp dry mustard
1/2 tsp ground allspice
2 whole cloves
2 tsp celery seeds
1/2 cinnamon stick
1 tsp paprika
1/4 tsp cayenne
1/3 C light brown sugar
1/3 C apple cider vinegar
juice of 1/2 lemon
1 tsp sea salt

Place tomatoes, onion, garlic, and all spices into a stockpot and bring to a simmer. Cook for about 40 min., stirring regularly, until about 1/3 of the juices have evaporated. Let sit for 30 min. to cool. Remove cinnamon stick.

Put the tomato mixture in a blender and process at the highest speed for 1 min. (pulse to start). Run the mixture through a food mill, using the finest mesh screen, or a fine sieve and return to a clean sauce pan. Bring to a simmer, add the brown sugar, vinegar, lemon juice, and salt; adjust spice to your taste. Simmer for about 1 hour to thicken the ketchup. Allow to cool to room temperature. Store in a jar in refrigerator for up to 3 weeks.

(To freeze ketchup, store in canning jars; when ready to use, thaw and simmer for 15-20 min to allow the extra water to evaporate.)

(To make ketchup from frozen tomatoes, thaw tomatoes completely and drain in colander. Quarter the tomatoes instead of chopping. since you'll lose most of the tomatoes' water when draining, you'll end up with less volume. Per the recipe, reduce the sugar and vinegar to 1/4 C each, and the salt to 1/2 tsp; when thickening, simmer for only 30 min.)

BASIC YELLOW MUSTARD
1/2 C yellow or black mustard seeds
3/4 C apple cider vinegar
1/3 C water
1 1/2 tsp sugar
1 1/2 tsp salt

Soak mustard seeds in vinegar and water for 2 days. Place mixture in blender along with sugar and salt; puree until almost smooth. Add water if needed, for desired consistency. This mustard will be very spicy, but will mellow after a day or two in the fridge. To make an herb mustard, add 1 tsp of your herb choice with the sugar and salt. For honey mustard, add honey to the completed mustard at a 1;1 ratio.

(TIPS: Homemade mustard keeps for about 1 month in fridge--this also stops the increase in heat. To make your mustard yellow, add turmeric. Don't use aluminum for mixing or storing mustard--oxidation of aluminum will occur. Heat activates an enzyme that kills the flavor of mustards; if using your mustard in a cooked recipe, add it toward the end of the cooking time for maximum flavor.)

(To make a simple mustard from powder: mix 1 Tbsp mustard powder with 1 tsp water, 1 tsp vinegar, and 1 tsp sugar. Let stand 15 min. to develop flavor. This equals 1 Tbsp prepared mustard.)

COOKED MAYONNAISE (yields: 1 1/4 C)
3 egg yolks
3 Tbsp cold water
1/2 C extra virgin olive oil, or sesame oil, or safflower oil
3 tsp lemon juice
1/4 tsp sea salt

In medium saucepan, whisk egg yolks and water until bubbly. Place over medium-low heat and continue to whisk until mixture just begins to thicken, coating the back of a metal spoon. Remove from heat. Continue to whisk, and add oil very slowly in a steady stream. Allow the mixture to cool, then whisk in lemon juice and salt.