This topic came up at the dinner table the other day. We each had different opinions on which condiments are must-haves, as well as which ones we think we'd enjoy eating homemade. We also debated what defined a condiment.
Here's what Merriam-Webster says is a condiment:
"something (such as a seasoning, sauce, garnish, or topping) that is added to food usually after the food is prepared and that enhances or adds to its flavor."
Here's my must-have condiment list for savory foods:
- mayonnaise
- ketchup
- mustard
- pickle relish and pickles
- soy sauce
- chutney
- salsa
- barbecue sauce
- flavored vinegar
My family members add:
- tartar sauce
- ranch dressing/dip/seasoning
- hot sauce
- queso
Of my list of must-haves, I've made ketchup, mustard, pickles and relishes, chutney, salsa, barbecue sauce, and flavored vinegar. My family prefers commercial ketchup to my homemade. But they like my barbecue sauce. My husband prefers my homemade salsa. We all thought the homemade mustard was too hot. I make tartar sauce, and we all enjoy it. I prefer my chutney, pickles, and relishes. They're good, and they're unique. My family has never had commercial chutney, so they have nothing with which to compare it. I've never made mayonnaise. I know it's not supposed to be super complicated. However, I like the long refrigerator life of commercial mayo.
There are other condiments that we enjoy having periodically. These are simply my must-have ones, those that I make sure we always have on hand.
So what are your must-haves, and what's your experience with making your own?
I don't make condiments, although I made many of them growing up. My condiment list would be similar to yours, but if I had to pick only one, it would be BBQ sauce.
ReplyDeleteMy list would be similar to yours aside from chutney and substituting coconut aminos for the soy sauce (similar taste, but gluten and soy-free), and having both dill and sweet relish (I prefer dill and husband prefers sweet) as well as EVOO. For vinegars, I like a variety for different purposes and currently have regular balsamic, white balsamic, white wine, rice wine, white, and apple cider. I also really like a homemade salad dressing adapted from Salt and Lavender's "olive garden" copycat (I only use half the olive oil and sub water for the rest).
ReplyDeleteIn the past, I've made mayo and BBQ sauce but currently buy both. When I made mayo, it was primarily to avoid the kind of oils many are made with, but now with avocado oil-based versions being widely available I purchase it. Like you, I prefer the longer shelf-life. We also make our own tartar sauce using the avocado oil mayo.
My family would add ranch dressing, and I do buy that. I dislike it, personally. In the past, I made this, but currently don't. They prefer the storebought anyway and I am saving time where possible due to my school studies taking up so much of mine.
Fun topic!
Interesting topic! Condiments are not high on our list. We like Aldi organic ketchup since it doesn't have high fructose corn syrup and it is reasonably priced. I never developed a taste for homemade ketchup especially how long it takes to make it. Mayo is something I make in a pinch but it does use a raw egg and since we don't have our own chickens, I am a bit scared of using a store bought egg. Soy sauce, we buy. Tarter sauce is often used with fish and hubby has fish allergy so we don't eat it. Homemade dressings are things I have tried in the past and I just don't love them. I do make a french dressing which is a family favorite. Other dressings we just buy. Pickles, relishes and salsa's are purchased since we don't eat a lot of those. My youngest daughter makes a delicious BBQ sauce so that is what we've been making when we want BBQ sauce. We are reaaaaalllly boring! Raising young children many years ago, I would make just about everything since the grocery budget was very, very tight. Right now, I work long days and when I get home, making elegant menus just doesn't happen because the day is gone and then we wouldn't eat until 8 or 9 pm.
ReplyDeleteAlice