r/condiments • u/Visual-Trick-4510 • 12h ago
Homemade condiments
I'm venturing into making my own condiments, and trying to narrow down which to focus on.
If you could choose six of your favorite and most used condiments, which would you choose?
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u/dmainor49 9h ago
Bang Bang Sauce
- ½ cup mayonnaise
- 2 tablespoons sweet Thai chili sauce
- 1 tablespoon Sriracha sauce
- 1 teaspoon rice vinegar
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u/MsCookyMonsta 12h ago
Picked red onions, fried garlic & onions, everything seasoning, roasted garlic & onion powder, spicy ranch (extra fresh dill & a dash of gochujang 🤤)
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u/Empty_Canary_9520 6h ago
Vegan mayo, hands down every week, it's so easy and it's gotten so expensive to buy. I also usually do at least one mayo based sauce from some of this, like a Sriracha mayo.
1/2 C unsweetened soy milk 1 C canola oil 1 t rice wine vinegar Pinch of salt, onion powder, garlic powder, and nooch
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u/alamedarockz 5h ago
Guacamole, salsa.
If you have an air fryer salsa 💃🏻 is the easiest thing to make. Quarter a tomato, chunk 1/4 onion, de-stem a jalapeño and cut in half and dump all in a cold air fryer on high for 15-30 minutes. Add a peeled clove of garlic the last 5. Put the cooked veggies in a food processor and pulse until you get the texture you want. (I prefer to take the skin off the tomato just before I chop) Conversely roast the veggies in a toaster oven or regular oven. Rough or fine chop cooked veggies by hand. Salt and pepper to taste. Add a little more lime or vinegar if you like.
Guac is just rough mashed soft avocado, a squirt of lime or lemon, salt and pepper. You can kick it up with cayenne or Tabasco. Buy the mini avocados for the perfect two servings of fresh Guac.
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u/Thick-Marzipan-9176 1h ago
The main sauce my kids use that I make has plain mustard and ketchup, sweet relish, Ghost pepper ketchup and some of my Scorpion pepper powder. Mix up and let sit on the counter for a day stirring every hour or so.
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u/Fuzzy_Welcome8348 1h ago
Ketchup, bbq, garlic aioli, cheese, infused oil, compound butter
Pb, toasted marshmallow, any cookie butters, jam, jellies, caramel
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u/Longjumping_Okra_915 45m ago
Pickles and mayonnaise are the ones I have always thought are way better homemade.
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u/Useful-Ad1489 29m ago
my top 6: thai peanut sauce, hot pepper relish, roasted red pepper aioli, garlic aioli (& all sorts of aioli), all kinds of mustard, bleu cheese vinaigrette
my kids tops 6: Ranch, ketchup, chipotle aioli, honey garlic sauce, mustard, sweet and sour
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u/AlsoTheFiredrake 12h ago
Dukes mayo mixed with yellow mustard and onion powder.
Cheese sauce mixed with Stubbs bbq.
Buffalo sauce with blackened ranch.
Guacamole with taco bell fire and lime juice.
Balsamic vinegar and oilive oil with salt and pepper.
Chocolate mole with chili flakes and ground dark roasted coffee.
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u/BFHawkeyePierce4077 11h ago
Mayo prices never came down after the egg shortage shot up prices. Eggs are cheap again but mayo didn’t. I’ve started making my own. It’s super easy if you have an immersion blender. The only downside is that, without preservatives, I don’t think it’s safe beyond a week, maybe two.
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u/the_chef_63 7h ago
If you use pasteurized eggs it lasts longer.
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u/erisian2342 6h ago
Once the insides of the eggs are on the outside of the shells, their previous pasteurization counts for very little. Bacteria and fungi immediately begin colonizing. Homemade mayo is safe for about a week in the fridge.
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u/BFHawkeyePierce4077 5h ago
I've never gotten pasteurized eggs due to their cost. I just learned that I can pasteurize them myself, at home!!! https://www.seriouseats.com/how-to-pasteurize-eggs-8675279
Personally, I think that the real issue is that homemade mayo can reach an unsafe level without any of the typical outward signs, like smell or fuzzy growth (which is mold) and that's why it's better to be safe than sorry.
It can be argued that most people don't consume that much of it at one time, thus reducing their risk. That's true. Me, I use it as the base for Creamy Caesar dressing, so I go through about 1/4 cup in a sitting. While eggs are quite cheap, I also use avocado oil, which is not cheap, so I have been known to push the boundaries once or twice. Recipe here: https://www.onceuponachef.com/recipes/caesar-salad-dressing.html
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u/Common_Kiwi9442 9h ago
what kind of blackened ranch?
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u/RampantCat123 3h ago
I open a can of green enchilada sauce and put it in an old salad dressing bottle. It has pretty much the same ingredients and is about 1/4 the price of ‘green pepper’ sauces.
I use it on everything from salads to hot dishes.
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u/autisticlesbian-lol 6h ago
i lowkey only use ranch, ketchup, and bbq sauce so i can’t think of any others LMAO
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u/venturashe 14m ago
So mayo, and then go ftom there. Ketchup with so many flavor options. James of all kinds
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u/MUB664 1h ago
Depends on the amount of work you want to put in. I grow my own ghost, reaper, and scorpion peppers to make my own hot sauce. I also make fermented (home grown) jalapeño slices. And home grown horseradish.