With my back still hurting from the injury I encountered at the parade the next few days to follow consist of low impact adventures. Today's adventure was inspired by dinner plans of BBQ burgers and my love of making wacky things from scratch!
Mayo
Mustard
Ketchup
These are the three condiments I decided to go with. Of course I sought out the assistance of youtube but this time I deviated a little from each recipe to put my own personal spin on things.
Mustard was up first since it looked to be the easiest, the only video I could find that I liked was again brought to us by a total hippy! Complete with hippy locks, no bra, maxi-dress (but not the cute kind from Macy's), garbanzo patties, and beat leaves! You cannot see them but you know she is wearing Birkenstock and I can smell the sandlewood through the computer! How to Make Mustard: A Homemade Recipe
Ingredients I used -
Mustard Seed
1 Lemon
1/2 tablespoon dried jalapenos
a smidgen of water
I used my coffee grinder to grind up the mustard seeds, a tip from the hippy that I did appreciate and approve of fully, along with the dried bits of jalapenos I recently got from Safeway (they are GREAT cooked into eggs or in a cheese quesadilla) into a fine dust. Next I transferred the powder to a bowl and added fresh squeezed lemon juice and a touch of water to get it to a constancy I liked. This particular mustard is a think more paste like and its hotter and not as tangy than the traditional mustard, instead of lemon you can use an apple cider vinegar instead. Its super simple and easy to make in a pinch.
Mayo was up next. I was a little concerned about this process because there is egg and the oil mixing process can go really horribly bad if poured wrong. I found a good recipe, a little more indepth than the traditional mayo recipe. I substituted the seasonings recommended in the video for simple salt and pepper along with a good tablespoon of fresh powdered (used my coffee grinder again) rosemary. Making mayo was pretty simple but just slow.
3 egg yokes
1 egg white
1 1/4 cup oil - I used a mix of vegetable and olive
seasonings of your choice
Blend up all the eggs to smooth them out in your blender of food processor - I used a blender because my food processor is tiny, my blender sucks though and after the ketchup below I threw the sonavabitch out the window! So, I am now in the market for a new blender and/or food processor if anyone knows of any sales or better yet has one they don't want anymore! Free is the best price out there and one I appreciate! :) - Next have the blender/processor on low and slowly... SLOWLY.. slowly pour in the oil. I SAID SLOWLY!!! too fast and you'll fuck it up for sure! It takes a little bit but the yoke/oil mix will start to blend and become one thick substance, one most American's love and refer to as mayonnaise! Now, in some videos I watched most said that adding the seasonings before blending could mess up the process, as you can see in this video by easyBkitchen that I followed he doesn't seem to have any problems. But better safe than sorry (a change away from my normal "Fuck it" motto but mayo is delicate) so I waited and added everything after it was successfully blended. It turned out really great and I hate mayo! I love this though, really lightly spread on my burger gave it a refreshing taste with the rosemary.
Last up - ketchup.
I decided to go a little unorthodox and went with a healthier version of one of my favorite condiments. I found this video by doctorjoshaxe that makes ketchup without all the sugar or high fructose corn, I will say this though that while it doesn't have the sugar it is loaded with salt so I do not think that I will be making this recipe again, I might try once more but completely revamp it to make it more ketchup like and less pasta sauce like.
1/2 cup sundried tomatoes
1/4 cup raisins
1/2 cup apple cider vinegar
1/4 cup onion powder
1 tablespoon sea salt
Blend until smooth - this is easier said than done. The ingredients are super thick so you have to have a strong blender/processor to really get it smooth. Mine turned out still a little chunky and more like a thick marinara sauce instead of a ketchup. It was so salty from the sea salt and the sundried tomatoes that I added about 1/4 cup of brown sugar and that still did not help. However I will say that while on its own it was not great when spread lightly on a bun with the other two condiments I made earlier it was amazing! the raisins and the rosemary were sweet, the salt of the ketchup, and the heat of the mustard all complimented each other in the perfect way! I ate turkey burgers and sandwiches all week with light (really light) spread of all three.
Great for a party but I think I will continue to buy all three as a staple in my kitchen.
CLICK HERE TO GO TO DAY 18
1 comment:
WOW! These look absolutely delicious. I think while I'm on vacation, I'm going to ask Sara if we can make these together. I'd make them now but I don't think I could eat all of them. The mayo is a great idea since I only use it for the occasional tuna sandwich or the pot-luck potato salad that I make in the summer. Made with your mayo recipe would probably be so much better!
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