3 Easy Condiments You Can Make at Home
By Kelly Morgan, Ph.D., M.B.A.
Chair, Fundraising and Marketing Committee
Whether you're attempting to live a healthier lifestyle by reducing the number of processed foods in your diet or trying to save money by cooking more from scratch, making homemade condiments like nut butter and barbecue sauce are a great place to start.
Why homemade condiments are great
Condiments significantly improve the taste and flavor of food because of flavor-enhancing components like umami and salt. You can also utilize them to add color and texture to whatever you're eating. Homemade condiments have a distinct flavor and freshness. You'll be able to customize these condiment recipes to your liking by utilizing fresh ingredients. You can also spice up your homemade condiments with herbs. With all that said, here are three you can make at home.
Peanut butter
You can whip up your peanut butter in only five minutes. Nut butter is better when produced at home because you can avoid the added sugars. This recipe is delicious and straightforward. First, blend your peanuts till you get a smooth and creamy texture. You can add honey and salt, if you want. If you can't eat it all in a day, keep it in the fridge or store it at room temperature.
Sour cream
There are 3 methods to make sour cream. First, you can make sour cream with either lemon juice or vinegar. Both procedures include heating the cream and returning it to room temperature, which is ideal for the culture to multiply. Or you can equally use raw cream and sour cream starters to make sour cream.
Method 1 - With lemon juice or vinegar
Fill a jar halfway with room temperature milk. Next, you can add vinegar or lemon juice. Close the cover and shake it vigorously. Add the fresh cream at this point, which should be at room temperature, and give it one more shake. Alternatively, you can use a whisk to ensure that everything is well blended. Replace the lid on the jar but do not seal it. You can use a kitchen towel, paper towel, or even a plate instead. Note that you want the active culture in the milk to be able to breathe and multiply, so don't seal it.
Allow sitting for at least 12 hours and up to 24 hours in a warm environment. It would help if you had a thick, rich sour cream on hand at this point. Whey from the milk would separate and sit at the bottom of the jar. It's perfectly natural. Just separate the thick mixture that settles at the top if you want thick sour cream. You can use a spoon to combine the sour cream and the other ingredients. Place the mixture in a jar and chill in the fridge. The sour cream has been prepared and is now ready to use. As it cools in the refrigerator, the sour cream thickens and matures, becoming sourer. It will last up to two weeks if refrigerated.
Method 2 - With raw cream and sour cream starter
In a bowl, place the raw cream. Stir in your desired amount of sour cream starter with a spoon or whisk.
Pro tip: allowing the sour cream starter to rest and soak before stirring again is a good idea. Allow settling for a few minutes before whisking again. Fill a mason jar halfway with cream and cover with a cloth. Cover but do not seal the milk since you want the active culture to breathe and multiply. Allow sitting undisturbed in a warm, dark room for at least 12 hours, or until it has set and tastes sour. You should chill for a few hours before using it. You can store this sour cream in the fridge for about three weeks.
Barbecue sauce
Your burgers will be unbelievably good with this barbecue sauce recipe.
The ingredients include ketchup, apple cider vinegar, brown sugar, stone house seasoning, lemon juice, hot sauce, Worcestershire sauce, honey. You will start by mixing all of your ingredients over medium heat. Next, boil the sauce for a few minutes before lowering the heat and let it simmer for 10 minutes.
Another great thing about homemade condiments is that they have less sugar than store-bought ones. Try these recipes, and you won't be buying condiments from your local store anytime soon.