Why Bother? 2012 - Ketchup & Mustard

With Memorial day weekend just a few days away, it's time to get to making our toppings for hot dogs and hamburgers!  Don't put away your car keys just yet, you may still need to make a trip to the grocery store! 

I was on the fence about making my own ketchup and mustard.  I mean, they cost about a dollar.  Two dollars if you want to buy organic ketchup.  Would it really be worth the time and effort to make my own condiments?  Yes and no.

First, in order to make your own condiments, you need a well-stocked spice cabinet.  Celery seeds, cumin seeds, whole yellow mustard, whole cloves, cayenne pepper, the list could go on.  If you decide to make either of these recipes, be sure to check your cabinet thoroughly and make a list. 

You'll need to head to a grocery store or spice market that has a large spice selection.  Penzey's spices is a great store with just about everything you'll need.  You can also order online and you'll have your spices in a few days.  Whole Foods had a smattering of spices that I needed and I filled in the remainder at Fairway (a popular tri-state area grocery chain).  When I thought that I had them all, I realized I was missing celery salt and had to make a last minute trip to Pathmark.

I decided to make honey-mustard, since I already had plain yellow mustard and Dijon mustard in the fridge.  It was simple enough to make.  Just combine all of the ingredients and let it sit overnight.  In the morning, pour it all into your favorite food processor and pulse the heck out of it.  It smells amazing.  How does it taste?  Mine came out super spicy!  The reason?  The freshly purchased mustard seeds.  Those little guys really pack a flavor punch.  While it doesn't have a distinctly honey flavor, it will be amazing on hamburgers and hot dogs.

I put off making ketchup until just last night because I couldn't find the time to make it.  The process is simple enough, you just have to have enough time to allow the tomatoes to reduce and reduce and reduce.  It took a long time.  Complaints came left and right about how weird/bad it smelled.  The boiling vinegar made my eyes tear up.  Sure, I got some tasty ketchup out of the process, but it took a long time.  Maybe make this on a lazy Sunday.  Personally, I'm going to just buy organic ketchup when I run out of my own!

There we have it.  We can make our own condiments!  It's up to you as to whether it is worth the price of all of the specialty spices to have homemade ketchup and mustard.  I think I'll try a few different mustard flavors before hanging up my condiment hat.

Stay tuned for next weeks final installment of BBQ food - pickles!  Then we'll see how all of these homemade foods do near the grill.  How will homemade ketchup and mustard pair with my own refrigerator pickles?  Will I be overwhelmed with flavor?  Will I eat all of the pickles before they make it to the burger?  Will I even put them on a burger?  We'll find out!