Condiments

Last week we invited friends over for a casual dinner of burgers cooked on the grill. The buns were Moomie's famous (see post of October 9,2008 ), but I wanted to do something more to make this meal special. Everyone we know slathers their burgers with sauces or other condiments so I decided to make the mustard and ketchup. I'm so glad I did. These simple and savory spreads added much to the final taste of our already very good hamburgers.

MUSTARD

• 1/2 cup yellow mustard seeds
  
• 3/4 cup cider vinegar
  
• 1/3 cup water
  
• 1 1/4 teaspoons sugar
  
• 1 1/2 teaspoons salt
  

Soak mustard seeds in vinegar and water at room temperature 2 days. Puree the mixture in a food processor with sugar and salt until almost smooth. thin to desired consistency with more water and taste for salt. Makes about 1 1/2 cups.

KETCHUP

• 1 28 oz. can whole tomatoes in juice
  
• 1 medium onion, chopped
  
• 4 garlic cloves, chopped
  
• 2 Tablespoons vegetable oil
  
• 1 teaspoon chile powder
  
• 1/2 teaspoon paprika
  
• 1/4 teaspoon cinnamon
  
• 1/4 teaspoon ground allspice
  
• 1 Tablespoon tomato paste
  
• 1/2 cup packed light brown sugar
  
• 1/2 cup cider vinegar
  

Puree tomatoes with juice in a blender until smooth.

Cook onion and garlic in oil with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until golden, about 8 minutes.

Add spices and 1/2 teaspoon pepper and cook, stirring frequently, 1 minute.

Add tomato paste, tomato puree brown sugar and vinegar and simmer, uncovered, stirring every once in a while, until very thick. 

Puree ketchup in a blender until smooth. Chill at least two hours allowing flavors to develop.

Both of these keep for about 1 month.

(from the June 2009 issue of Gourmet.)

Comments

[janet]

keeps 1 month? ha! gone in one meal here!