This is an archived article that was published on sltrib.com in 2011, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.
As you look forward to summer barbecues and picnics, you may not give much thought to the basic sauces that are always in high demand: ketchup, mustard and mayonnaise.
Chances are, you have a bottle of each in your refrigerator right now. When they run out, it would be easy to grab more from the grocery store. But I am going to ask you to stop and consider your condiments.
First, the store-bought varieties are often concocted with genetically engineered ingredients, high-fructose corn syrup and chemical additives that favor shelf life over flavor. Second, buying disposable plastic bottles isn't good for the Earth. And third — this is where it gets good— you can create your own signature sauces for a fraction of what the humdrum commercial brands cost. Really! It's surprisingly easy to elevate basic flavors to brilliant in a matter of minutes. You'll be the "wow" of the next outdoor bash, guaranteed.
If you have a garden, you're already ahead of the game. If not, just head to your local farmers market and gather garden-fresh ingredients that will set your sauces apart.
I'm sharing three recipes. One for sweet and savory ketchup, the quintessential picnic sauce; another for spicy brown mustard that will enliven burgers, brats, pretzels and more; and finally the ultimate mayonnaise, which is like nothing you've ever bought in a bottle. The flavor is mild and creamy with just the right amount of zing. And, oh, the color! It will dazzle the eye with its buttery fresh golden hue.
MaryJane Butters is the editor of MaryJanesFarm magazine. Email her at everydayorganic@maryjanesfarm.com . —
Sweet 'n' savory ketchup
6 large tomatoes, quartered or 2 (15-ounce) cans of whole or diced tomatoes
4 cloves garlic
¼ cup sugar
¼ cup molasses
5 whole cloves
½ teaspoon turmeric
¼ teaspoon cinnamon
¼ teaspoon freshly ground black pepper
¼ cup red wine vinegar
1 tablespoon salt
Combine all ingredients except vinegar and salt in a large non-reactive sauce pan (enamel, glass or stainless steel). Bring to a boil, then reduce heat and simmer mixture for about an hour, stirring occasionally. Add vinegar and salt and cook for another 30 minutes or until the mixture thickens. When cooled to room temperature, place in a blender or food processor and puree until smooth. If desired, strain through a mesh sieve to remove any remaining solids. Store in an airtight container in the refrigerator for about a month.
Servings • 3 to 4 cups
Source: MaryJane Butters —
Spicy stone-ground mustard
5 ounces mustard seeds
¾ cup flat beer
½ cup red wine vinegar
½ tablespoon salt
2 teaspoons honey
½ teaspoon freshly ground pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Combine all ingredients in a glass jar with a lid. Let it sit at room temperature for 1 to 2 days until mustard seeds are softened. Place in a blender or food processor and blend to desired consistency. You can leave some seeds whole if you want.
Store in the refrigerator for about a month. The flavor will mellow with time in the fridge.
Servings • about 2 cups
Source: MaryJane Butters —
Marvelous mayonnaise
¾ cup coconut oil
¾ cup olive oil
2 eggs at room temperature (farm fresh is preferred)*
1 teaspoon salt
1 tablespoon apple cider vinegar
2 tablespoons lemon juice
Warm coconut oil in a saucepan just until liquefied, then add olive oil.
In a blender, puree whole eggs, salt, vinegar and lemon juice until well blended. With blender running, pour oils into the mixture in a slow, steady stream. Continue blending until mixture emulsifies. Scoop mayonnaise into an airtight container and refrigerate for up to a month. For a gourmet touch, experiment by adding garlic or herbs such as parsley, thyme and oregano.
*If you prefer not to consume raw eggs, whisk your eggs in a saucepan with 3 tablespoons of cold water until bubbly. Warm over medium-low heat, whisking continuously, until mixture begins to thicken, coating the back of a metal spoon. Remove from heat and continue to whisk as you add the oils in a slow, steady stream. Allow mixture to cool, then whisk in lemon juice, vinegar, salt and any herbs your heart desires.
Servings • about 2 cups
Source: MaryJane Butters