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Summer Herbal Condiments: Ketchup, Mustard and Mayonnaise

Summer, as we all know, is a time to be outdoors, eat simple, fresh foods and above all keep our meals easy and our kitchen time to a minimum. Even the snobbiest of food lovers craves the basics of summer like hamburgers, hot dogs and grilled meats and fish. The grill is a simple and quick way to cook that keeps family or friends together enjoying the outdoors. The secret to good grilled hamburgers, hotdogs and other summer grilled foods is the use of condiments. An easy and simple way to keep your summer basic foods tasting their most fabulous is to spice, or in this case “herb,” them up a bit. Ketchup, mustard and mayonnaise are as simple as they can be, but with a minimal amount of work and an incredible amount of ease, your summer condiments can make a simple hamburger, hot dog or grilled chicken sandwich become luxurious to the pallet.

There are basically two routes to creating your own condiments – creating them from scratch or using a simple store bought condiment as a base and mingling it with fresh herbs, spices and flavors of your own to get the exact flavor you desire for your dish. Basic food lovers and food snobs can agree on the use of condiments and can enjoy personalizing them to suit their needs!

The recipes below will call for, and include, a basic recipe for making your own ketchup, mustard and mayonnaise.

Ketchup
In its basic form, ketchup is a tomato based sauce made with tomato concentrate, sugar, vinegar and spices. It popped up in the 17th century in Great Britain and was not originally tomato based. Many concoctions of fermented mushrooms, oysters, walnuts and other items were originally known as ketchups. In the United States, the Food and Drug Administration legally defined ketchup as a sauce thickened only with tomato based products. This is why Americans tend to define ketchup only as a tomato based condiment. Many other parts of the world include most other fermented relishes and sauces in their lineup of ketchups. For our purposes, we will go the American route and focus on tomato based condiments.

Today, the palate of many Americans is getting more advanced and more refined in its flavor seeking. Years ago, Americans knew ketchup as one thing: a simple and basic tomato condiment that typically tasted the exact same regardless of the brand or label. Today, with the introduction of many ingredients from all over the world,the public craving for ketchup is changing and evolving. The flavors are moving to a more intense version than that of the past. Even the classic Heinz brand offers several different types of ketchups ranging from garlicky to sweet. There are also a plethora of new brands and a new host of gourmet ketchups. Ketchups trends today capitalize on the idea that Americans are looking for more flavor and more taste; they are moving outside the basic ketchup box.

The idea of making your own ketchup, or any condiment in general, is that you get to be the one that shapes the flavor you are trying to create. You get to judge the amount of garlic, the amount of salt, the amount of chilies, vinegar and so on. The possibilities are, of course, when it comes to the uses of ketchup and there are more books, articles, shows and documentaries on this condiment than any other. There is even great humor found in the question, “What do you put ketchup on?” Ketchup is enjoyed by many and on just about everything. Try something new and add freshness and zing to your summer days.

Basic Ketchup Recipe

Makes 2 ½ cups

2 tablespoons olive oil
½ cup yellow onion, chopped
3 cloves garlic, chopped fine
1 teaspoon celery salt
1 teaspoon paprika
1 teaspoon sea salt
1 teaspoon black pepper
1 28 oz. can pureed tomatoes
½ cup brown sugar, packed tight
½ cup apple cider vinegar

In a medium-sized, thick-bottomed sauce pan on medium heat, sauté onions and garlic in the olive oil for a few minutes until translucent. Add spices and stir for another minute. Add tomato puree and brown sugar, stirring well. Add apple cider vinegar and make sure concoction is mixed well. Turn burner to low and cook stirring frequently for about 10 minutes uncovered until desired thickness. Cool well and then blend in a blender or with a handheld food processor until smooth.

Fresh Horseradish Tarragon Ketchup

Makes 1 ½ cups

1 cups basic ketchup recipe or 1 cup store bought ketchup
1 tablespoon fresh horseradish, grated fine
¼ cup fresh tarragon, chopped fine
Zest and juice of 1 lemon
Fresh cracked pepper and sea salt to taste

Whisk all ingredients together in a medium mixing bowl and chill. Serve with a big grilled steak and French fries or atop a big, juicy burger!

Summer Savory Ketchup

Makes 1½ cups

1 cup basic ketchup recipe or 1 cup store bought ketchup
¼ cup fresh summer savory, chopped
1 tablespoon lemon zest

Mix all ingredients in a small mixing bowl until combined.

This is lovely herbal ketchup that is simple and a little salty because savory tends to be a very salty herb. It is excellent on grilled fish and grilled vegetables and is also a lovely condiment for a hot dog. Kids love this one because it is simple/

Garlic Herb Ketchup

Makes 1 ½ cups

1 cup basic ketchup recipe or 1 cup store bought ketchup
4 cloves garlic, crushed finely
1 tablespoon fresh basil, chopped fine
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh thyme, chopped fine
1 tablespoon lemon zest
¼ cup lemon juice
Sea salt and cracked pepper to taste.

Mix all ingredients together in a medium mixing bowl until well combined. Serve on hot dogs or hamburgers. This is a very chunky ketchup with a very garlic-and-herb taste that is also excellent on fries!

Greek Style Mint Ketchup

Makes 1 ½ cups

1 cup basic ketchup recipe or 1 cup store bought ketchup
¼ cup calamata olives, pits removed and chopped finely
¼ cup fresh mint, chopped fine
1 tablespoon lemon juice
Sea salt and cracked pepper to taste.

Mix all ingredients together in a medium mixing bowl until well combined. This is obviously excellent on Greek burgers of lamb, chicken or beef. It is also amazingly delicious on steak sprinkled with crumbled feta.

Chipotle Herb Ketchup

Makes 2 cups

1 cup basic ketchup recipe or 1 cup store bought ketchup
1 6 oz. can chipotle peppers in adobo sauce
1 small jalapeño, chopped and seeds removed
½ cup white onion, chopped
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped
3 tablespoons fresh cilantro, chopped
juice and zest of 2 limes

Blend together all ingredients in a blender or food processor until smooth but with a slightly uneven and consistently coarse texture. This is excellent on grilled chicken sandwiches or Mexican-style burgers and is even pretty good on fajitas!

Herb Cocktail Style Ketchup

Makes 2 cups

1 cup basic ketchup recipe or 1 cup store bought ketchup
Zest and juice of 1 lemon
1 tablespoon Dijon mustard
1 tablespoon fresh horseradish, grated fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley. chopped fine
Sea salt

Mix all ingredients together in a medium mixing bowl until well combined. This is perfect for grilled shrimp or atop a grilled shrimp salad. It is also a special ketchup for grilled fish and calamari.

Mustard
Mustard is, for the most part, a self-explanatory condiment. Mustard is simply a ground paste made with seeds form the mustard plant although it is seen throughout the world in various forms accented with a variety of seasonings. Its spicy zestiness has a universal appeal that make it one of the most versatile of all the condiments. Originating from the Romans as a simple grape juice and mustard seed paste concoction, it spread throughout the world and was influenced by regional spices, herbs and local flavor appeal.

The main varieties of mustard seen throughout the world are varied. Most notably are Dijon, yellow, whole grain, honey, horseradish and English, French and Irish mustards.

Dijon: Flavored with grapes,wine or vinegar. Today most are typically flavored with both white and burgundy wines. It is a flavorful but typically mild mustard.

Yellow:The most commonly used mustard in the United States, yellow mustard is a very bright yellow and mild mustard that is colored and flavored with turmeric in order to capture the bright yellow color. Today most common store bought brands are colored with artificial color but natural yellow mustards colored with turmeric can be found with a little label reading.

Whole Grain: A mixture of ground and whole mustard seeds usually mixed with other ingredients. It is a very coarse and usually very spicy mustard.

Honey: A combination of honey and mustards. It is typically used with whole grain or Dijon style mustards. It is a very light and tangy, but not spicy, soft textured mustard with a hint of sweetness.

Horseradish:A combination of mustard and horseradish.It is a very hot mustard with an incredible amount of zing.

English:Bright yellow mustard colored with turmeric like the American version. However, the English mustards typically contain much more heat.

French:A darker, more brownish mustard typically made with more vinegar to lend a milder flavor. French mustard also tends to contain a great use of herbs like lavender or other “Herbs de Provence.”

Irish: A blend of whole grain mustard, honey and Irish whiskey. It is a deep, rich mustard with a hearty flavor yet still very smooth. It is typically mild in heat.

Making mustard from scratch is relatively easy and typically is made with wither mustard powder (ground mustard seeds), mustard seeds, or a combination of both. The following is a basic whole grain recipe that will work best with the other recipes found here.

Basic Whole Grain Mustard Recipe

Makes 1½ cups

¼ cup black mustard seeds
¼ cup brown mustard seeds
¼ cup yellow mustard seeds
2 teaspoons salt
1 teaspoon sugar
¾ cup cider vinegar
¼ cup water

In a small, non-metallic mixing bowl, cover the mustard seeds with the sugar, salt, ½ cup of the vinegar and the water and soak covered overnight. Then, with a mortar and pestle pound the mustard seeds until coarse and broken to desired texture. Add remaining vinegar and continue to mix and mash until coarse yet smooth. (A blender or coffee grinder works perfectly as well). Place in a covered jar and refrigerate.

Spicy Thyme Mustard

Makes 1½ cups

1 cup basic whole grain mustard recipe or store bought whole grain mustard
¼ cup fresh thyme, chopped fine
Juice and zest of 1 lemon
2 cloves of garlic, chopped fine.
1 tablespoon brown sugar
1 tablespoon red hot chili pepper, chopped

Mix all ingredients in a medium mixing bowl until well combined. Serve over grilled bratwurst, hot dogs or atop a grilled chicken sandwich.

Herbed Honey Mustard

Makes 1½ cups

1 cup basic whole grain mustard recipe or store bought whole grain mustard
1 tablespoon fresh thyme, chopped fine
1 tablespoon fresh basil, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
2 cloves garlic, chopped fine
Zest and juice of 1 lemon
1to 2 tablespoons honey (depending on desired sweetness)

Mix all ingredients in a medium mixing bowl until well combined. Serve over grilled chicken or fish oron grilled steak sandwiches.

Fresh Herb Yogurt Mustard

Makes 1½ cups
1 cup basic whole grain mustard recipe or store bought whole grain mustard
1 tablespoon fresh mint, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 teaspoon cumin
Juice and zest of 1 lemon
¼ cup plain white yogurt
1 fresh red chili, chopped (optional for heat)

Mix all ingredients in a medium mixing bowl until well combined. This is an excellent condiment on grilled meat sandwiches, chicken, steak, ground beef or lamb. Also excellent on grilled vegetables, zucchini, tomatoes and mushrooms.

Sun-dried Tomato Basil Mustard

Makes 1½ cups
1 cup basic whole grain mustard recipe or store bought whole grain mustard
¼ cup fresh basil, chopped fine
2 tablespoons sun-dried tomatoes, chopped fine
1 tablespoon lemon zest
2 tablespoons lemon juice

Mix all ingredients in a medium mixing bowl until well combined. This is an excellent condiment on grilled asparagus, grilled fish and seafood or any sandwich, hot dog or burger.

Mayonnaise
Mayonnaise is a thick, white condiment made through an emulsion process and primarily consists of egg yolks and some sort of vegetable oil. It can be very bland on its own and is typically enhanced with other flavors like lemon, vinegar and mustards as well as other seasonings, or it is often turned into other sauces. Most of the origin explanations trace mustard back to France, but there certainly is a battle among some English historians who say that the origins were British. Either way, the region in which it originates has a long history of usage and the usage spread quite profoundly throughout Europe, the Mediterranean and now certainly throughout the world.

In most of the world, the varieties of mayonnaise differ only in the uses of vinegar and the types of oils. All recipes call for eggs although some regions use the whole egg while others use only the egg white. At present, recipes using only egg whites are being created everyday meaning that the emulsion process needs to be very rapid and food processors must be used.

One thing we know to be true; we cannot live a proper summer without mayonnaise. Whether it be on a sandwich, used as a dip for grilled meats and fish, dipped into with French fries or put on salads, mayo (its nickname) is an everyday condiment. By altering the flavor just a smidgen here and there, a simple enhanced mayo can completely change the way your food tastes and make it so much more extraordinary.

Basic Mayo Recipe

Makes 2½ cups

2 egg yolks
1 whole egg
Juice of 1 lemon
2 tablespoons white wine vinegar
1 teaspoon mustard
Pinch of salt
2 cups extra virgin olive oil

In a food processor, add egg yolks, whole egg, lemon juice, vinegar, mustard and salt. Run the processor on medium speed for about 20 to 30 seconds. While the food processor is still running begin to slowly pour the olive oil through the top; slowly adding all 2 cups (slow-constant pour). After all the oil has been added, run the processor a few more seconds and check for flavor and consistency. Add more salt or lemon juice if needed. Refrigerate with a lid.

Citrus Herb Mayonnaise

Makes 1½ cups

1 cup basic mayo recipe or 2 cups store bought mayo
1 tablespoon orange zest
1 tablespoon lime zest
1 tablespoon lemon zest
¼ cup juice (mixture of lemon, orange and lime depending on which you prefer)
¼ cup fresh basil, chopped
2 cloves garlic, chopped fine

Mix all ingredients in a medium mixing bowl until well combined. This is excellent on grilled tuna burgers, chicken sandwiches, shrimp salads and pasta salads.

Pesto Mayonnaise

Makes 2 cups

1 cup basic mayo recipe or 2 cups store bought mayo
1 cup pesto (recipe follows)

Pesto

2 garlic cloves
1/4 cup nuts- pine, macadamia, soy, walnut and pecan
3/4 cups fresh basil, chopped
¼ cup extra-virgin olive oil or oil of your choice
1 teaspoon lemon zest
Juice of one lemon
Salt/pepper

Mix all ingredients with a handheld mixer or food processor until smooth. Use on potato salads, tomato salads, grilled chicken, grilled fish and even bratwursts.

Chili Chipotle Mayonnaise

Makes 1½ cups
1 cup basic mayo recipe or 2 cups store bought mayo
3 tablespoons of chipotles in adobo sauce
Zest and juice of 2 limes
1 small jalapeno pepper, chopped fine and de-seeded
¼ cup fresh cilantro, chopped

Blend all ingredients in a blender until smooth. A handheld mixer will also work. Use on chicken, fish and steaks whenever you want. It is also an excellent and versatile mayo. Grilled chipotle chicken salad sandwiches with this mayo are perfect for a summertime weekend!

Herbal Caper Mayonnaise

Makes 1½ cup

1 cup basic mayo recipe or 2 cups store bought mayo
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, chopped
1 tablespoon Dijon mustard
2 tablespoons lemon juice
3 tablespoons drained capers, chopped

Mix all ingredients in a medium mixing bowl until well combined. Serve on grilled fish, chicken or on grilled vegetables.