Nothing says summer like the barbeque. Grilling hamburgers and hotdogs is almost a national obsession. With so much effort put into a secret hamburger recipe, or the care we all take in grilling the perfect hot dog, it is a wonder that we settle for second best when it comes to doctoring our them up on the bun.
Ketchup, mustard, relish and mayonnaise are the classic condiments for dolling up your handiwork, and we have grown accustomed to the same familiar but rather uninspiring store bought products. Ballpark mustard is great, but what about making your own amazing crunchy white wine or scotch whisky mustard. It’s really easy. Furthermore, you can make as much, or as little as you want, so you won’t end up with a ¾ empty container on the fridge door that is slowly drying out.
You can put your homemade condiments in appropriate dollar-store squeeze bottles, or in re-sealable jars. And once you try your own handiwork on your little labour of love, hot off the grill, you may just never go back to the store bought stuff.
All the ingredients are easy to find in your grocery store, and with a little tinkering of this, and a little more hankering of that, you can make your condiments just the way you like them.
Today we will start off with a recipe for mayonnaise. A lot of folks are intimidated to have a go at making their own, but it is really simple, and you don’t even need a blender. A whisk does the trick, especially if you have a little helper to sloooowly pour in the trickling oil while you whisk. Once you get a hang of making your own basic mayonnaise you will want to explore other tastes. Substituting extra virgin olive oil for canola makes it an aoli which has a richer flavour. Maybe you want to try a basil herb aoli as a dip for an assortment of fresh crudites, or a tarragon or dill aoli on grilled rainbow trout. And if you happen to grill a few sweet potato wedges, serve them with a zippy garlic chipotle aoli that will have you licking the bowl.
Here is a simple recipe for a delicious basic mayonnaise from Molly Wizenberg
Makes about 3/4 cup
1 teaspoon large egg yolk
1 1/2 teaspoons fresh lemon juice
1 teaspoon white wine vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon salt plus more to taste
3/4 cup canola oil, divided
Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds
Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. Can be made up to 2 days ahead. Keep chilled.
There are some folks who are wary about eating raw eggs. If you are one of these, try this recipe, courtesy of the geniuses at Saveur .com
Makes 1 cup
2 large egg yolks
2 tbsp. lemon juice
1 tsp. dry mustard
1⁄2 tsp. salt
1 cup olive oil
Freshly ground black pepper
1. Combine egg yolks, lemon juice, mustard, salt, and 2 tbsp. water in the top of a double boiler. Cook, whisking constantly, over gently simmering water over medium-low heat until mixture begins to thicken (and reaches a temperature of 160°), 2–3 minutes.
2. Transfer yolk mixture to a bowl (or food processor), then, while whisking vigorously (or mixing), slowly drizzle in oil to make an emulsified sauce. Adjust seasonings with salt and pepper. (Store in refrigerator for up to 1 week.)