5@5 - Homemade condiments
October 19th, 2011
05:00 PM ET
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5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

If you're sick of plunging your knife into a glass ketchup bottle to avoid French fry oversaturation, or merely just concerned about recent reports of excessive sodium lurking in your favorite burger accoutrement, try dressing up your dishes the old-fashioned way with DIY condiments.

Here to help you ditch the bottle is "Top Chef All Stars" winner, chef/owner of Flip Burger Boutique and HD1 and overall liquid nitrogen enthusiast, Richard Blais.

Five Easy and Creative Condiments You Can Make at Home: Richard Blais

1. Aïoli verde (green garlic mayonnaise)
"Mayonnaise might be my favorite condiment, and I'm not afraid to admit I love the prepared kind: Duke's, Hellmann's and Kewpie (the Japanese stuff with a chubby-faced smiley kid on the logo). But here is a simple 'cooked' version that is nice and thick - and stays stable.

Feel free to substitute any herbs you wish, or omit them entirely, but this combo is sort of a love child of salsa verde, aïoli and Vietnamese herb salad. Lather it on a crusty baguette with some roast pork and pickled vegetables, or serve it as a sauce for a seared piece of fish."

Ingredients
1 egg (that was boiled for 5 minutes, chilled and peeled)
A toddler's handful of cilantro
2 stalks cilantro
A few large basil leaves
4 or 5 tiny mint leaves
2 cloves garlic, chopped
Juice of half a lime and its zest
A few drips fish sauce
A pinch of salt and a few cranks pepper
A thumbnail-sized piece of jalapeño pepper
1 cup olive oil

In a good blender, toss in the soft-boiled egg and all the remaining ingredients and buzz into a thick emulsion.

2. Mustard seed caviar
"Why make spherified fake caviar when nature sometimes gives you the answer? Here, plumper mustard seeds become a great condiment for cheese, a sandwich or as a finish sauce for any meat."

Ingredients
1 cup mustard seeds
1/2 cup cider vinegar
1/4 cup granulated sugar
1 cup water

Toast the mustard seeds in a hot, dry pan until they begin to pop. Remove them and soak in the water for a few hours or overnight.

Take the water and mustard and reduce to half. Add the sugar and vinegar and reduce by half, or until it's a syrupy consistency.

3. Red wine ketchup
"This is an old standby for me. Super simple, and good for a cheese accompaniment, to swirl into a demi-glace style sauce, to serve with a fatty steak like ribeye or with an aggressive fish like salmon or tuna."

Ingredients
1 bottle red Zinfandel
1 small red onion, chopped
3/4 cup sugar

Combine all ingredients in a saucepan and reduce to a syrup.

4. Srir-ancha
"Ranch dressing and sriracha: This is as close as I get to 'semi-homemade.' OK, this is semi-homemade, but delicious nonetheless."

Ingredients
1 cup Ranch dressing
2 tablespoons sriracha

Simply combine the two sauces.

5. rBQ sauce
"Finally, a use for instant coffee. And I'm not shilling; the sugar in the Starbucks iced VIA blend plays well in the sauce. Barbecue sauce is a complex thing, so balance is key. Feel free to adjust the sugar and vinegar to your liking.

Barbecue sauce is something that you can throw together in your pantry, a true 'quickfire,' so change it up and add and subtract how you like. I add the ham packet (Sazón) for umami, but feel free to substitute that with a splash of Worcestershire, where my family is from in England."

Ingredients
8 ounces Dr. Pepper
1 cup ketchup
1 packet Starbucks iced VIA coffee
1 teaspoon Sazón packet
2 tablespoons molasses
1/4 cup sherry vinegar
2 teaspoons sambal oelek
1/2 yellow onion, chopped

Sweat the onion in a touch of olive oil to soften. Add the remaining ingredients and cook for 30-45 minutes.

Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down.

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Filed under: 5@5 • Celebrity Chefs • Richard Blais • Think


soundoff (20 Responses)
  1. This Guy

    Really, ranch and sriracha? I'd call that moronic instead of srir-ancha. Or just use sriracha and mayo and call it spicy srir-mayo. Best recipe EVER! Monkeys fling poo on their own, no training necessary.

    October 27, 2011 at 3:49 am |
  2. Ashleigh @ simplehonestreal.blogspot.com

    Have you tried this sriracha sauce? Preservative free...it is really good! Better than the rooster sauce.

    http://organicvillefoods.com/products/condiments/sriracha-sauce/

    October 23, 2011 at 3:19 pm |
  3. hawkechik

    Drat, the mayo has the dreaded cilantro in it.

    October 21, 2011 at 7:05 pm |
  4. argh

    Was hoping for a chipotle mayo, the ones online stink compared to what you get when you eat out

    October 21, 2011 at 2:12 pm |
  5. curious

    In the mayo – why use a handful of cilantro and 2 stalks of cilantro? Should that be 2 stalks of something else?

    October 21, 2011 at 11:23 am |
    • SoupQueen

      Good catch, curious. I'd bet its celery, since the only other stalk veggies I could come up with were rhubarb, asparagus and fennel! LOL

      October 21, 2011 at 3:28 pm |
      • TheForager

        No, I don't think you want to put two stalks of celery into that recipe. Too much liquid. I think the handful of cilantro means a handful of leaves (what people usually use). The cilantro stalks (stems) have the same flavor as the leaves but have more texture.

        October 22, 2011 at 9:52 pm |
  6. Wastrel

    Oh darn, Dr. Pepper BBQ sauce. The secret is out!

    October 21, 2011 at 11:06 am |
  7. Multi-Tasking @ Work

    making the mustard this weekend...thanks hun for the recipe

    October 21, 2011 at 10:20 am |
  8. Pineapple88

    Thanks for the Mustard Seed Caviar recipe! I loved this at Arnold Myint's restaurant Cha Chah in Nashville and I have been wanting to make it ever since!

    October 21, 2011 at 10:12 am |
    • food I love

      I love that place.

      October 21, 2011 at 3:25 pm |
  9. Evil Grin

    The mustard seeds and the red wine ketchup sound really good. I have an Evil Family recipe for BBQ sauce that I prefer as I'm not a fan of the sweeter BBQ sauces, but the Dr. Pepper in this one intrigues me.

    October 20, 2011 at 11:22 am |
    • Kathleen

      Don't be too intrigued–it makes for a very sweet sauce (and I'm like you in not preferring the sweeter sauces).

      Dr. Pepper bbq recipes are abundant (Lisa Fain, in Homesick Texan Cookbook) has a good one, but it's still quite sweet.

      October 20, 2011 at 12:41 pm |
      • Evil Grin

        Ah. That makes sense considering how sweet Dr. Pepper is on its own. I'd have thought that the coffee might dull that, but perhaps not.

        October 20, 2011 at 12:51 pm |
    • TheForager

      Which part of the Dr. Pepper intrigues you? The high-fructose corn syrup, the artificial flavor, or the sodium benzoate?

      October 22, 2011 at 9:56 pm |
      • Tommy Chong

        Aw duuude. Don't be such a buzz kill.

        October 23, 2011 at 10:44 am |
  10. Jerv

    I'll definitely try the mayo. Thanks!

    October 20, 2011 at 8:47 am |
  11. Heynow

    GROSS

    October 20, 2011 at 12:20 am |
    • Matthew

      Ahhh, I am jealous. Obviously, you must have tried all of these to deem them gross!

      October 20, 2011 at 1:44 am |
  12. name

    FIRST!

    October 20, 2011 at 12:17 am |
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