The Basics / Condiments
Basic mayo
This mayonnaise is a great source of natural fats as the recipe calls for avocado oil, coconut oil, and olive oil to avoid any one oil from overpowering the other. This is a great base recipe to build other dishes off of - like our kimchi slaw or crème fraîche ranch.
ingredients
- 3 egg yolks, at room temperature
- 1 Tbsp white wine vinegar
- 1 tsp regular or Dijon mustard
- 1 tsp raw honey
- ⅔ cup olive oil
- ⅓ cup coconut oil warm
- ⅓ cup avocado oil
- ¼ tsp ground white pepper
- Sea Salt to taste
method
In a food processor combine yolks, mustard, honey, pepper, and salt. Pour in vinegar.
While the processor is running, begin to very slowly stream the avocado oil, then the olive oil, then the coconut oil until thick and completely emulsified. Salt to taste.
Keep in refrigerator for up to a week, or to the date on the egg carton.
Tip for fixing broken mayonnaise - Add 1 teaspoon of mustard to a bowl then slowly beat the broken mayonnaise into the mustard until it becomes emulsified and creamy again. You can also repeat the same process, but replace the teaspoon of mustard with an egg yolk.
fermented ketchup
info about ketchup
ingredients
- 2 6-ounce cans of tomato paste
- ⅓ cup water
- 2 Tbsp. raw apple cider vinegar
- 3 Tbsp. whey
- ¼ tsp. Garlic powder
- ⅛ tsp. cinnamon
- ⅛ tsp. cloves
- ⅛ tsp. cayenne
- ⅛ tsp. black pepper
- Sea salt, to taste
- 1/4 cup Sucanat, or raw honey
- 2 Tbsp Worcestershire sauce
- 1 tsp chia seeds for thickening, optional
method
Grind chia seeds in a blender on high speed for 30 seconds or until finely powdered.
Add all remaining ingredients to blender- blend on high for 2 to 3 minutes.
Salt to taste and transfer to a jar. Place the jar in a cool dark space for 72 hours to ferment. Store in refrigerator for up to 2 months.
lactofermented mustard
info about mustard
ingredients
- 2 tsp whole yellow mustard seeds
- 2 Tbsp ground yellow mustard powder
- ¼ tsp sea salt
- 1 Tbsp whey, or other starter culture
- apple cider vinegar to moisten
- raw honey to taste
- 1 tsp white wine (optional)
- Turmeric powder for color
method
Grind mustard seeds slightly with a mortar & pestle. Transfer to a small bowl and add mustard powder, turmeric (optional) and salt.
Drizzle vinegar & whey and stir until desired consistency is achieved . Add honey and optional wine, adding more mustard powder to thicken as necessary. Transfer to a jar or air tight container, place in a cool dark place and let ferment for 72 hours.
After 72 hours, transfer the jar from the cabinet to the refrigerator and let rest for 24 hours. Remember this mustard is much more potent than conventional mustard, a little goes a long way!
tartar sauce
Tartar sauce is easy to make, fantastically delicious, and incredible versatile! I dare you not to dip everything in sight in this sauce. Best served with fish and fried foods.
ingredients
- 3/4 cup homemade aioli
- 1/4 cup creme fraiche
- 1/4 cup fermented dill pickles, minced
- 2 Tbsp capers, rinsed/drained and roughly chopped
- 1 shallot, finely minced
- 1 clove garlic, finely minced
- 1 Tbsp parsley, chopped
- 2 tsp lemon juice
- 1 tsp Dijon mustard
- ¼ tsp onion powder
- ¼ tsp freshly ground black pepper
- ¼ tsp fermented harissa, or hot sauce of choice
- 1 Tbsp olives, chopped (optional)
- 1 tsp horseradish (optional)
method
Place all the ingredients in a medium bowl and stir to combine. Chill overnight to let flavors combine. Store in refrigerator for up to a week.
