Homemade condiment recipes

Courtesy of ShoestringMag.com, these are easy to whip up and are sure to tickle your taste buds.

Mustard

Ingredients:

1/2 cup Colman's dry mustard
1/2 cup white vinegar

Method:

1. Mix together and let set overnight.
2. The next day, beat 1 egg, 1/2 cup sugar and pinch of salt to taste.
3. Combine everything and cook in top of double boiler until thick (can also be done in the microwave). Let cool.

Ketchup

Ingredients:

1/2 cup tomato sauce
1/4 cup sugar
1 tablespoon vinegar
Dash of salt

Method:

1. Blend well.
2. Add more tomato sauce or salt if needed to balance taste.

Mayo

Ingredients:

2 egg yolks
1 to 2 tablespoons mustard
Dash salt and pepper
Squirt of lemon juice
1 to 1-1/2 cups olive oil

Method:

1. Combine all ingredients.
2. Whisk until you get the desired consistency.

Hummus

Ingredients:

1/3 cup fresh parsley leaves
2 strips lemon zest, 2-1/2 inches (bitter white pith removed)
3/4 teaspoons kosher salt
2 large garlic cloves
2 15.5-ounce cans chick peas (garbanzos), drained, rinsed and drained again
1/4 cup tahini paste
3 tablespoons lemon juice
1/4 cups water
2-1/4 teaspoons ground cumin
2 tablespoons extra virgin olive oil

Method:

1. Chop the parsley in food processor; set aside.
2. Pulse lemon zest and salt. Keep machine running and add garlic.
3. Add chick peas, tahini, lemon juice, water and cumin. Pulse to chop, then process one minute. Scrape the bowl and process again.
4. With machine running, pour olive oil in slowly. Process three minutes.
5. Add half the parsley and pulse to incorporate. Let the hummus sit for 30 minutes before serving.
6. Sprinkle with remaining parsley and drizzle with olive oil, if desired.

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