Homemade Ketchup and Homemade Mayonnaise recipes below.
As I drive through Fort Bend, I see neighbors and friends out in their yards working to beautify their landscapes. Now that we are back behind the mowers and trimmers, I think about firing up the grill. Burgers and hot dogs are quick grilling fixes after a day of labor in the yard. And for all those handy meals, fresh is always better.
We all slice a tomato and core a head of lettuce. But often it is routine to grab a bottle of the spreads and dressings used to add a sultry kick to each creation. For me, straight from the bottle with added preservatives, food coloring, and chemicals simply will not do.
Making condiments from scratch is easier than widely believed.
Making condiments from scratch is easier than widely believed. The two condiments that are always at my table are ketchup and mayonnaise. Both can be doctored up to take on any genre of food. Everywhere from traditional American to Cajun or Tex-Mex to South American, these two basic recipes create the foundation for a multitude of savory complements to whatever you are chopping or grilling.
Ketchup from your own kitchen starts with several pounds of fresh tomatoes, garlic, and red bell pepper. All of these ingredients can be found on special throughout produce sections and farmers' markets this time of year. This common condiment is essentially a puréed tomato stew. This recipe can be made in advance and frozen or canned. It can also take on a whole new character with the addition of sweet or savory ingredients. Want the best BBQ sauce you have ever had? Then start fresh.
Mayonnaise is an egg yolk and oil-based mixture that whips up in around five minutes. Mayo is a base in many sauces, dips, and dressings. Adding citrus, herb, and spice combinations allow you to come up with your own signature flavor. Using oils like grape seed, olive, or coconut will transform this condiment into a healthier option. Making your own condiments is a special treat the whole family will enjoy.
Homemade Ketchup 5 lb. Roma tomatoes 2 tbsp. olive oil 1 cup sweet yellow onion, diced 1 cup red bell pepper, diced 2 cloves garlic, peeled 1 tsp. salt 3 tbsp. sugar 2/3 cup apple cider vinegar
Fill a stockpot halfway with water. Bring it to a simmer. Stage a bowl of ice and water to the side. Add the tomatoes in batches to the simmering water until the skin splits. Place tomatoes from simmering water in the ice bath for 1-2 minutes. Peel skins off tomatoes. Remove the stems, quarter, and chop skinned tomatoes. Heat oil over medium heat in a stockpot. Add onion and bell pepper and cook stirring until tender. Add tomatoes, garlic, salt, sugar, and vinegar. Cover and bring to a simmer for 30 minutes. Using a blender, puree the stewed tomato mixture. Return the pureed mixture to the pot and simmer uncovered reducing to desired consistency stirring occasionally. For BBQ sauce, add brown sugar, Worcestershire sauce, black pepper, cayenne pepper, onion powder, garlic powder, and ground mustard.
Homemade Mayonnaise 4 egg yolks, room temperature 1 tsp. Dijon mustard 2/3 cup canola oil 2/3 cup olive oil ½ tsp. salt 1 clove garlic, peeled Juice of 1 medium lemon
In a blender on low speed or mini food processor, combine egg yolks and Dijon mustard for 30 seconds. Slowly stream or drizzle the oils into the center of the blender. Continue to blend on low until thickened. Add salt, garlic, and lemon juice. Blend until smooth. Remove from blender and serve. It can be refrigerated for up to 4 days. Add sriracha sauce, black pepper, and lime juice for spicy mayo. Add more garlic, horseradish, Cajun seasonings and tobacco for a remoulade sauce.
Comments