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Asklemmy @lemmy.ml
foggy @lemmy.world

what are your favorite condiment creations?

Acceptable range of answers:

"I mix mustard with mayo"

to

"I emulsify a blend of herbs and mustard seeds and chilis in clarified butter to make and herbaceous fatty hot spread"

Bonus: what's it best on?

22 comments

  • I don't know if this counts, but in terms of "proper" condiments I generally just stick to mayo and strong mustard, so here's a good all rounder dressing/dip/marinade I've been using a lot recently:

    • 2 parts dark soya sauce
    • 1 part rice vinegar
    • 1 part sesame oil
    • fresh chopped chilli or chilli sauce to taste (I like Encona Original Hot Pepper Sauce and add 1/2 to 1 part)
    • garlic powder or paste (or a couple of roasted and mushed up cloves)
    • ginger is optional (personally not a fan)

    EDIT, though probably far too late for anyone to notice, but I've just realised I forgot to mention an important ingredient: 1/2 to 1 teaspoon of sugar (or honey, or maple, or anything sweet).

    All in a jar you can close, shake well before each use, will last in the fridge for ages.

    Can easily be upgraded or adjusted to taste, goes with anything you want to make taste vaguely Asian - salads or roasted/stir fried veg, noodles, rice, meat/substitute.. I love it with melted butter on sweetcorn, or on a cold rice noodle salad.

    • Edit: meant this as a reply to the main thread.

      https://sopuli.xyz/post/13163236

      Not my creation, but my recipe. Chipotle mayo, and it is great on veggie or cheese sandwiches.

      ngredients: 1 egg 1/2 teaspoon salt 1 tablespoon acid (I used lemon juice, but vinegar works too) 1+ chipotle in adobo sauce (I used 4) 3/4c olive oil

      Directions: Put all ingredients in a wide mouth jar or beaker if you have one, ensuring your opening is large enough for your stick/immersion blender

      Fully submerge a stick blender and begin blending starting at the bottom, after a short time start slowly moving the blender upward until everything is blended and the oil has emulsified into mayo.

  • Haven't had this in a while, but Sal's Sassy Sauce (NY chicken chain) is like a mustard based sweet and sour sauce. With the love mustard has been getting on these condiment threads, some of you may be interested.

    Here's the closest recipe I can find to the one I've used, though my recipe has yellow mustard instead of Dijon. I feel yellow mustard is most like the original. I don't think it would get the right color with Dijon.

    This recipe is fairly large, but the amounts look like they should 1/4 easily. I made the whole thing and put it in a squeeze ketchup bottle.

    Try it on anything you'd like a sweet or honey mustard on.

  • Right now, it's red chili sauce and brown sugar in a 1-to-1 ratio and an optional pinch of instant coffee. I use it as an all-around dipping sauce but it can work as a sandwich spread and cracker dip as well. The chili sauce is quite hot and spicy and the sugar sorts of mellows it out. That bit instant coffee adds a bit of complexity that I can't really pinpoint.

    Prior to that, my usual go-to is a 1-to-1-to-1 ratio of soy sauce, vinegar and brown sugar in a poor imitation of kecap manis and vinegar. I usually use it for fried fish but it also goes well with other fried meats (chicken, porkchops, etc). The brown sugar goes well with soy sauce and the vinegar (especially spiced vinegar that are commonly available where I live) gives it a kick that counteracts the richness and grease of fried meats.

  • My meatloaf topping.

    It's just modified ketchup, but it works so well.

    There's no recipe, you just add a pinch or two of brown sugar to deepen the color, some worcestershire sauce to taste for the flavor bump, and then any spices desired. Spice wise, it's usually a touch of garlic powder, onion powder, blackpepper, and that's that. Sometimes, I'll get frisky and see what works and what doesn't, but truth is that most spices take over too much, so it's just about the three core spices that do well at upping the taste of the meat.

    Generally, it'll thicken enough during cooking, but if I go heavy on the worcestershire, it can need a bit of time simmering to get to the right range. But since my household prefers it fairly lightly added, that isn't done often.

    The only other thing I've found that improves is mushroom powder, but that stuff tends to be hard to find locally, so it isn't a regular thing. Tbh, none of it is regular, meatloaf can be expensive, and we tend towards a more veggie based diet overall, using meats I'm smaller amounts. It's a special occasion meal.

    • Alton brown has a really good meatloaf ketchup recipe. I used to make it for burgers before I went vegetarian.

  • I started a new hot sauce last night. A week or two of fermenting, then finish and bottling, and I expect this one to be on the very spicy end because my fingertips are still burning from handling the peppers yesterday; I really need to get more nitrile gloves.

    I like making hot sauces because I can customize this one. This will be straightforward and spicy, so it will be a utility player. I have a specific blend I like to make a hot sauce for eggs.

  • Add some green tabasco to Heinz ketchup for a little kick of flavor and spice

22 comments