Recipe: Five Quick and Easy Condiments
five delicious easy-to-make recipes from homemade ketchup to my favorite dressing/marinade
The cost of everything at the grocery store is going up, it's a big issue these days. Especially when it comes to kitchen staples, like condiments. They've gotten very pricey and you might be tempted to cut back or use less. I don't think you need to do that, especially if you know how to make your own so you can always have them on hand fresh and tasty.
Sadly, not only are the condiments on the grocery shelves expensive, they're filled with ingredients that I don't recommend you eat. And those without too many harmful additives don't last that long. But if you know how to DIY your condiments, and you have a few easy-to-store ingredients on hand, you'll always have delicious, nourishing condiments available. I'm talking about making homemade, delicious, lacto-fermented condiments.
When making lacto-fermented condiments you will start with a basic condiment recipe. Then add some sort of liquid that helps with the fermentation process. The two best options are whey, the liquid that's left over from making yogurt, or the liquid you have when you make homemade sauerkraut. You often have quite a bit of either of these left over after making the item. You can store it in a jar in the fridge until you need to use it to make recipes like these condiments below.
Lacto-fermented Ketchup
Ingredients
6-ounces organic tomato paste (one small can) ½ c. whey (strained from yogurt or made from starter) 1-2 tablespoons whey 1/4 cup apple cider vinegar (raw & unfiltered) 1 tablespoon honey 2 teaspoons molasses ½ teaspoon of sea salt ½ teaspoon onion powder ½ teaspoon garlic powder generous pinch each allspice, cloves, and nutmeg
Instructions
Blend all ingredients (except 1-2 T. whey) together in a food processor until well combined Place in a jar and stir in 1-2 tablespoons of whey Cover jar and let sit at room temperature for 2-3 days After fermenting store in the refrigerator
Quick and Easy BBQ Sauce
Ingredients
1 cup ketchup (see above) 2 tablespoons mustard (see below) ½ cup honey 1 ½ tablespoons molasses ½ teaspoon sea salt
Instructions
Mix all ingredients together in a sauce pan and heat gently until just under a boil Remove from heat, cool and jar Store in the refrigerator
Lacto-Fermented Mustard
Ingredients
½ cup mustard seeds ½ cup sauerkraut brine (leftover/filtered from live kraut) 2 tablespoons apple cider vinegar (raw & unfiltered) 1 clove garlic, minced 1 tablespoon honey ½ teaspoon sea salt
Instructions
Blend all ingredients in a food processor Place in a jar, cover, and let sit at room temperature 1-2 days Store in the refrigerator
Lacto-Fermented Mayonnaise
Ingredients
1 egg 1 cup olive oil, divided 11⁄2 teaspoons mustard powder 1 teaspoon sea salt 3 tablespoons tarragon vinegar (can substitute white wine vinegar and a few fresh tarragon leaves) 1 tablespoon whey
Instructions
Place the egg, 1⁄4 cup oil, mustard, and salt into a container Blend well. (An immersion blender is the best tool for this.) When well blended, drizzle in another 1⁄4 cup olive oil and blend well again. Add the tarragon vinegar; blend well Slowly add the remaining olive oil and blend well Gentle blend in whey until completely incorporated Place in a jar, cover and let sit at room temperature for 8 hours Store in refrigerator
Olive Oil Dressing/Marinade (with variations)
Ingredients
3 cups organic extra virgin olive oil 1/4 Cup apple cider vinegar (raw & unfiltered) 3 tablespoons dry oregano 2 tablespoon dry basil 2 tablespoons dry parsley 2 teaspoons sea salt 1 teaspoon garlic salt
Instructions
Blend well in a blender Store in the refrigerator
Variations
Add ½ cup mayonnaise to make a creamy dressing Add ¼ cup mustard and substitute 1 clove fresh garlic for the dried Add ½ cup ketchup, 1 teaspoon paprika and substitute red wine vinegar for the apple cider vinegar to make a Catalina dressing
Keep in mind that when fermented the condiments may have a slight bubble to them or may seem to separate slightly. They may also have a slightly tangy smell. That's totally fine, you can stir to recombine the contents of your jar.
Do not eat your condiments if they are fuzzy, discolored, or smell really bad/moldy. If you've done it right, this should not happen.
Enjoy!!
You have access to this recipe because you are a paid subscriber
I’d love to hear your thoughts about this recipe
Like getting recipes and more with your paid subscription?
Please consider sharing Mira Dessy on Substack with a friend who would like this too