Condiments: Make Your Own Hot Sauce, Ketchup, Mustard, Mayo, Ferments, Pickles and Spice Blends from Scratch by Caroline Dafgård Widnersson

  • Dijon mustard (page 19)

    from Condiments: Make Your Own Hot Sauce, Ketchup, Mustard, Mayo, Ferments, Pickles and Spice Blends from Scratch Condiments by Caroline Dafgård Widnersson

    • Categories: Sauces, general; French; Vegetarian; Vegan
    • Ingredients: brown mustard seeds; dry white wine
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Notes about this book

  • averythingcooks on May 01, 2021

    Traditional Ketchup [pg 22]: Both a full & half recipe require an odd amt of canned tomatoes (at least based on the 14 or 28 oz cans I can purchase) so when I cut this in 1/2 I used a 14 oz can plus 2 fresh roma tomatoes. I wasn't sure about it early on and I did add a good squirt of tomato paste after the straning step but once it hung out in the fridge for a bit, I really liked it with our air fryer french fries. It is far less sweet than store bought but has a rich spicy (thanks to the whole cloves & allspice berries) and vinegary taste. We agree that this is a great little jar to have in the fridge.

  • averythingcooks on February 14, 2021

    Wholegrain Mustard [pg 19] My first little pot of homemade wholegrain mustard is ready to sit for a week before tasting/using - it smells so good....it’s going to be hard to wait.

Notes about Recipes in this book

  • American barbecue sauce

    • averythingcooks on June 15, 2024

      So yes, this should be called a "Kansas City" style BBQ sauce and it is a version that we really like. I appreciate the use of maple syrup in place of molasses and the mix of apple cider vinegar + lemon juice seems to tame the overwhelming tartness sometimes found in this type of sauce. I used a mix of sweet & hot smoked paprikas & then added hot sauce to taste. I can certainly see making this one again.

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Reviews about this book

  • Kavey Eats

    ...you’ll produce some store-cupboard boons to easily rival standard supermarket/deli offerings, and there’s the opportunity to trial some novel condiments that’ll liven up your repertoire.

    Full review
  • ISBN 10 1911632604
  • ISBN 13 9781911632603
  • Linked ISBNs
  • Published May 05 2020
  • Format Hardcover
  • Page Count 144
  • Language English
  • Publisher Murdoch Books

Publishers Text

Once you've tasted fresh, delicious homemade condiments, where you're in control of the flavours, you'll never go back to store bought. Too often, commercial versions are loaded with extra salt, sugar, allergens and preservatives, and can taste bland and uninspiring. So, why not make your own?

From ketchup, sweet chili sauce and taco seasoning, to peppery American hot sauce, sizzling Tunisian harissa, tangy Dijon mustard, as well as infused vinegars, aromatic spice blends, pickles and preserves, Condiments is a collection of recipes with step-by-step instructions so you can bottle exciting flavours in a jar by boiling, blending, mixing, fermenting and ageing as well as offering complimentary dishes to match.

This book is a love song to condiments and the joy of making them. Start whipping up your own delicious accompaniments such as homemade oyster sauce, to intensify the flavours of that weeknight stir-fry and fermented hot sauce, which will make your tacos all-the-more mouth-watering.

Condiments is an absolute must-have for anyone looking to enhance the flavours of their home cooking with healthier, tastier alternatives. It won’t disappoint.

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