If you look on the web, there are MANY ways to make homemade condiments. We focused in class on ways to make condiments that utilize fermentation - and whey - to get all the good bacteria and nutritionally boost your condiments. We tried samples of ketchup, mustard, and mayonnaise in class 2. Here are the recipes!
OK folks, remember all that whey that was strained out of your yogurt? Now what do I do with all this stuff? you ask. Make supremely healthy and delicious condiments that is a beneficial digestive aid. With the addition of whey, these condiments will keep in the fridge for several months!!! (if they last that long) :)
Ketchup
Makes 1 quart
3 Cups canned tomato paste, preferably organic
1/4 Cup whey
1 Tablespoon sea salt
1/2 Cup maple syrup
1/4 teaspoon cayenne pepper
3 cloves garlic, peeled and mashed
1/2 Cup homemade fish sauce or commercial fish sauce
Mix all ingredients until well blended. Place in a quart-sized, wide-mouth mason jar. The top of the ketchup should be at least 1 inch below the top of the jar. Leave at room temperature for about 2 days before transferring to refrigerator. (It will turn from bright red to a deeper, dark red color.....completely normal. It's supposed to do that.)
f.y.i. Pickled fish brine or sauce, made from fish heads, organs and bones, is called "ke-tsiap" in the Chinese Amoy dialect. This became "kechap," a condiment that Dutch traders imported from the Orient. It was a fish sauce similar to the Roman garum. It wasn't until American seamen added tomatoes from Mexico or the Spanish West Indies to the condiment that tomato ketchup was born. The original universal condiment was fish sauce, not tomato sauce! Fish sauce is rich in special substances that nourish the thyroid gland and makes a most nutritious addition to soups and stews.
Mustard
Makes 2 Cups
1 1/2 Cup (12 ounces) ground mustard
1/2 Cup filtered water
2 Tablespoons whey
2 teaspoons sea salt
juice of 1 lemon
2 cloves garlic, mashed (optional) --- makes a flamin' hot Dijon-style mustard! Trust me.
1 Tablespoon honey (optional)
2 Tablespoons whole mustard seeds (optional)
Mix all ingredients together until well blended adding more water if necessary to obtain desired consistency. Place in a pint-sized jar or two 8-ounce jars. The top of the mustard should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.
f.y.i. Use of mustard seed dates back to antiquity, both for its epicurean and medicinal properties. A member of the brassica family, related to broccoli and cabbage, mustard is valued for it seed, which contains a compound called sinigrin. During grinding, enzymatic action liberates the pungent principle from the sugar molecule to which it is attached. Sulphur compounds and oils are also released. These compounds have a penetrating odor and an irritation effect on the skin and mucous membranes. Paradoxically, mustard compounds have been used throughout the world for the treatment of diseases of the lungs and sinuses. During the Tang Dynasty in China, mustard was used as a treatment for pulmonary diseases. The Egyptians recommended mustard in respiratory therapy, and in the Middle Ages mustard was used against asthma, coughs and chest congestion. The English physician Herberden also recommended mustard seed to treat asthma. (Who would've thought...........?)
Mayonnaise
Makes 1 1/2 Cups
1 whole egg, at room temperature
1 egg yolk, at room temperature
1 teaspoon Dijon-type mustard
1 1/2 Tablespoons lemon juice
1 Tablespoon whey, (optional)
1/2 - 1 Cup extra virgin olive oil or expeller-expressed sunflower oil or a combination
generous pinch sea salt
(I found that too much olive oil really over powered the flavor. I prefer the majority of the oil to be sunflower oil as it has a lighter flavor.)
In your food processor, place egg, egg yolk, mustard, salt and lemon juice and optional whey. Process until well blended, about 30 seconds. Using the attachment that allows you to add liquids drop by drop, add olive oil and/or sunflower oil with the motor running. Taste and check seasoning. You may want to add more salt and lemon juice. If you have added whey, let the mayonnaise sit at room temperature, well covered, for 7 hours before refrigerating. With whey added, mayonnaise will keep several months and will become firmer with time. Without whey, mayonnaise will keep for about 2 weeks.
f.y.i. Homemade mayonnaise imparts valuable enzymes, particularly lipase, to sandwiches, tuna salad, chicken salads and many other dishes and is very easy to make. The added whey adds enzymes and increases nutrient content. Homemeade mayonnaise will be slightly more liquid than store-bought versions.
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