The Condiment Revolution Begins at Home: Make your own Mustard, Mayo, and More!
Why do we keep buying bottled condiments when we could be making our own?
I recently found myself peering suspiciously at the ingredient list on a jar of my favourite tomato sauce and had a bit of an epiphany: there was lots of gum, sugar, and flavourants, but not much of what I was actually paying for. You have to look long and hard to see where the actual tomatoes feature!
This is what got me onto the road of making my own condiments. A: I think it’s just fun. And B: I realised that when you make it yourself, it’s not only super effortless, but it’s often not nearly as expensive as what the store shelves would have you believe. Plus, there is simply no substitute for that fresh, homemade flavour.
I find that once you learn the basic method, you can start customising your condiments to your own taste—adding a bit of honey to your mustard for that classic schwing, or whacking in any leftover fruit you have on hand for a new chutney.
Three Effortless Condiment Recipes to Try
You don’t need a degree in food science to make incredible sauces. You just need a few simple ingredients and a bit of patience. Here are my go-to recipes for kitchen staples:
1. The Tomato Sauce That Actually Tastes Like Tomatoes
Making your own tomato sauce is relatively easy. Forget chopping; what I like to do is use a can of chopped tomatoes, tomato puree, or even better, the passata sauce you can buy in a glass jar. It is so much healthier for you.
- Heat up some olive oil, then sauté onions and garlic until they are soft.
- Add your passata, chopped tomatoes, or puree, along with some sugar.
- Simmer it ‘with love to death’ for a good 20 to 30 minutes until it thickens up beautifully.
If you prefer a smooth tomato sauce, simply blitz it with an immersion blender. If you want a thicker, chunkier sauce, leave it as is. I often double the quantities because there is truly nothing better than a fresh tomato sauce as opposed to one that has been sitting on the shelf since the beginning of time.
2. The Classic, Creamy Homemade Mustard
This is one of those ‘good old days’ recipes that is incredibly simple to replicate.
- Take equal quantities of mustard seeds (yellow or brown) and white vinegar (or apple cider vinegar for a fruitier taste). For instance: 3 tablespoons of each.
- Add a tablespoon or two of water, a teaspoon of sugar, and some salt.
- The important step is to soak the mustard seeds overnight in the liquid.
- The next day, blitz it finer in your blender. Keep it coarse for a grainier texture, or blitz it longer if you prefer it smoother.
- Stir in the sugar and salt, and then it’s ready for a jar in the fridge.
3. Chutney: The Best Way to Use Up Leftovers
I’ve always been saving the best for last, and that’s chutney. It is truly effortless and a brilliant way to use up any leftover fruit.
- Take two cups of fruit and one onion.
- Add half a cup of vinegar and half a cup of sugar.
- Put it all in a pot and bring it to a simmer.
- You can ring a couple of changes here: swap out raisins for dried peaches, apricots, or even apples. I once made a delicious chutney with apples and apple cider vinegar—so delicious.
- Then it’s open season for herbs and spices. Go to town with fresh ginger or any spices you have on hand.
- Simmer it, stirring often, for about 30 minutes until it’s thick and jammy. Bottle it while it’s hot, and you are set.
I generally use any homemade condiment within three to five days, as I very seldom keep anything for an extended period of time.
My Mayonnaise Moment (and Obsession)
Mayonnaise used to be my absolute favourite condiment to make, until I actually made it.
The process is simple: equal quantities of oil and vinegar, a teaspoon of Dijon mustard (the emulsifier), and an egg, all blitzed together with a stick blender in a tall jar. But I must confess, I lost my appetite when I saw the raw egg and oil blitzing together. It’s strange—I eat like a pregnant woman, and I simply cannot look at raw eggs.
This is why I am a stickler for the one brand of mayonnaise I know and love. Everyone has a preference, and that’s the great thing about it. I’ve experimented with others, but I always come back to the same conclusion: stick to the one that you know the best.
JoziStyle Opinion: The Condiment Debate
Condiments should always be the finishing touch to everything you make, not a requirement.
I am amazed when I see grown men who simply cannot eat without tomato sauce. It makes me want to ask them: are you five? I don’t think you need to add condiments to absolutely everything. Taste your food first!
That said, some pairings are indispensable. I love a drop of tomato sauce (and I mean a teaspoon, not an ocean) on my eggs, or a bit of chutney for sweetness. When I make a curry, a drop of chutney is a deal maker, adding a completely different dimension of flavour.
A Note on the Sandwich Arts
Speaking of condiments, let’s talk about the sandwich—where good sauces matter most. A cheese and chutney sandwich is one of my favourites. And if you’re making a cheese salmi (sandwich), please know this: it is worth the effort of dirtying up the grater.
You can pack on as much cheese as you like, but when you grate it first, you get a lightness that is a completely different mouthfeel than when you get a thick wodge of cheese stuck between your teeth. Certain things are just worth doing properly.
Also, I’m loathe to buy those processed cheeses that are separated by plastic. Too much plastic between those slices for my liking!
For a fantastic summer picnic idea, get a baguette, slice it lengthways, and chop it into portions. Fill it up like a submarine sandwich with everything. I’m thinking chicken mayonnaise with oats, or the classic combination I discovered in Johannesburg: chicken mayonnaise and avocado.
I know some people don’t like avocado—it’s like people who say they don’t like coriander because it tastes like soap. I just think, what is happening with your taste buds? What happened in your childhood that you don’t enjoy fresh coriander? Especially in a curry or a Thai chicken salad, that little sprig of coriander is a deal maker.
On that note, that’s everything you need to know about making condiments, making better sandwiches, and who needs to grow up when it comes to tomato sauce.
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