What are your top five condiments?


(Bob M) #81

Am I the only one who rarely uses condiments?


(Allie) #82

No. Have you seen my “list” ? :joy:


(Doug) #83

Bob, beyond butter, salt and pepper - I hear you. Hot sauce - if it’s handy - would be somewhat often for me, but weeks can go by without it, and longer for all else.


(Karim Wassef) #84

Is homemade liverwurst pate a condiment?
Or foie gras?


(Ilana Rose) #85

Recipe, recipe, recipe!!!

Oops… PLEASE!!! :smiley:


(Karim Wassef) #86

I’m still perfecting mine. I use chicken liver myself as I prefer the consistency but the idea is simple.

I SousVide the chicken liver after washing it in water and vinegar. I add pink salt, pepper and garlic powder - 167F for 4 hours. It’s basically mush already at that point.

I sautée onion in ghee with some bay leaves, salt and pepper.

I add cream cheese, sour cream and heavy cream with a little EVOO and ACV.

I put it all into my bullet and make it into a soft paste… and done. I put the soft gooey goodness into a Tupperware container… It needs to “set” a bit in the fridge.

You can add spices as you like pre-bullet (hot, savory, etc…). Or you can add cognac or other flavor sources.

It’s still a work in progress but it’s low effort and I spread it over lettuce strips or spicy pork rinds.

Here’s the real way … (way too much work for me):


(Ilana Rose) #87

Thanks! Sounds delicious.


(Give me bacon, or give me death.) #88

If bacon is a condiment—and it most definitely is—then so is liverwurst pate. :+1:

#RECIPEORITDIDNTHAPPEN


#89

I mostly use dry spices like black pepper, oregano, basil, paprika.
Lemon juice and lime juice (drizzles only)
My own mixtures/pastes out of olive oil and grated fresh ginger lightly stir fried.

I generally stay away from mayo these days. Butter only with scrambled eggs.


#90


Three heat levels. Can be mixed with ranch dressing for a nice sauce.


(Mollyann Hesser) #91

Sour cream
Garlic aioli
Horseradish sauce
SF Cherry BBQ sauce
Dijon mustard


(Christy) #92
  1. I cannot do life without sugar free ketchup, it goes on everything.

  2. Huy Fong Chili Garlic

  3. Sour cream

  4. Dijon mustard

  5. MAYO, also goes on everything.


(*Tame Those Ghrelin Gremlins) #93

Okay I will try to pick just 5…

Sour cream
Yellow mustard
Mayo
Steak sauce
Pickles


#94

Dill dip mix
Ranch dressing
Philadelphia jalapeño & cheddar dip
Tahini
Coconut Aminos


#95

Harissa

Sour cream (mixed with TJ’s Everything but the Bagel seasoning)

Mayo

Soy sauce

Vinegar


(Diane) #96

On what foods do use the sour cream mixed with the Everything but the Bagel seasoning?


#97

It’s good with raw and cooked veggies, on taco salads, on steak and I’ve been known to just eat it with a spoon. I love the large, crunchy salt bits in it! I used to just mix a little at a time, now I just mix the seasoning in the entire container.


(Michael - Don't expect miracles and you won't be disappointed.) #98

Mustard!
#6: Billy Bob’s Jalapeno Pepper Sauce.


(Diane) #99

Thanks! I’m definitely going to try this. I bet it would be good with greek yogurt too!


#100

Oh yes! Throw some kalamata olives on top! I’m trying that tomorrow lol