a substance such as salt or ketchup that is used to add flavor to food.
ORIGIN late Middle English : from Latin condimentum, from condire ‘to pickle.’
I really, really, really like condiments. Once, I read a blog post by dee Hobsbawn-Smith and she wrote that her fridge was full of homemade condiments. That was a couple of years ago, and at the time I couldn't really picture what kind of condiments she could possibly have in there. What condiments can you actually reproduce at home?
Beer, vinegar, mustard and seasonings marinating in a 1L jar.
As you may have guessed, I've been enlightened in the last year or so. In fact, my own fridge is home to a fair collection of homemade sauces and toppings: mixed pepper relish, hot pepper jelly, ketchup, pickled peppers, honey-lemon marmalade, blueberry jam, and, most recently, a delicious grainy mustard.
This mustard has a bit of heat, a dash of texture and a wallop of flavour. Now, it's your turn to make it.
A Spicy Mustard for what Ales you
Adapted lovingly from pictures and pancakes
yields 3 1/2 cups
1 341 ml oz bottle McNally’s Extra Ale (or Guinness, or any other dark, flavourful beer. Don't use Bud Light Lime)
10 oz (300 gr) brown mustard seeds
3 cloves garlic, smashed
1 cup apple cider vinegar
1 tbsp honey
1 tbsp salt
1 tsp freshly ground black pepper
1/2 tsp ground cinnamo
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1 tsp turmeric (for colour, skip if desired)
- Combine all ingredients in a non-reactive mixing bowl (i.e. not aluminum) or a 1-litre jar. Cover with plastic wrap, or a lid, and let sit at room temperature for 1-2 days.
- Transfer the mixture to a food processor and purée, scraping sides of the bowl as necessary.
- Process until most of the seeds are coarsley ground and the mixture thickens.
- Transfer to jars and refrigerate up to six months.
- You may find the mustard slightly bitter at first. I liked mine more after it had mellowed out in the fridge for a week or so. Of course, results will vary based on your beer of choice.