Two weeks ago I provided nine nonbeef burger recipes. Consider these recipes an addendum: homemade alternatives to the bottled and jarred condiments that are lined up like summer’s foot soldiers on our refrigerator doors.
Why spend time making your own condiments? A legitimate question, even for cooks who embrace the D.I.Y. mentality that yields things like homemade salad dressings, salsas and hummus, all of which could be considered “condiments” in their own right. But when it comes to ketchup and its brethren — relish, barbecue sauce and the like — most of us cave and revert to the store-bought versions.
Resist that impulse. The reasons are the same as they are for countless other foods that you can readily grab at the store: controlling and customizing flavor and avoiding worthless (or harmful) artificial ingredients. Those are enough for me.
Read the rest of this column and get the recipes here.
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