Make Your Own Ketchup and Mustard
Posted by ReadyMade
by Amy Palanjian; Photos by Kritsada Panichgul
Artisanal hot dogs are hot, so why not also try livening up your favorite condiments? Jamie Lauren, executive chef at Absinthe in San Francisco (absinthe.com)--a homemade hot dog haven--shares her scratch-made mustard and kicked-up ketchup recipes sure to be dog’s new best friend.
Skill Level
Easy
Active Time
Less than an hour
Cost
$
- For Guinness Mustard:
- 1⁄2 c brown mustard seeds
- 1⁄4 c yellow mustard seeds
- 3⁄4 c Guinness
- 3⁄4 c champagne vinegar
- 1 c mustard powder
- 2 T sugar
- 1 t salt
- 1 t ground allspice
- 1⁄4 t ground turmeric
- 1⁄4 t ground mace
- For Chili Ketchup:
- 1 qt ketchup (Lauren likes Heinz)
- 1-3 T Calabrian crushed chiles (taylorsmarket.com)
Materials
- Blender or food processor
Tools
Guinness Mustard: In a nonreactive container, combine mustard seeds with beer and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
Combine the mustard powder with ½ cup water and let sit for 20 minutes. Transfer seeds and mustard powder mixture to a blender or food processor. Add remaining ingredients and process until seeds become creamy, about 4 to 6 minutes.
Store in an airtight container in the refrigerator for at least 1 week to let the flavors develop before using. The mustard will keep for up to 1 month.
Chili Ketchup: Stir together the ketchup and the chiles, adding one tablespoon at a time and tasting until it’s kicked up enough for your taste buds.
