YO, CHECK OUT THE CONDIMENTS

We found this really intersting story in the Arizona Republic.?? Read on!

Spice up your condiments

Bring flavored condiments to your table

Karen Fernau
The Arizona Republic
Aug. 23, 2006 12:00 AM

Open most any refrigerator, from a pizza-munching college student’s to one used by a chef known for decadent foie gras custard, and chances are good ketchup, mustard and mayo will be on some shelf.

That’s because these condiments are the workhorses that dress up everyday foods, from burgers off the grill and turkey sandwiches to?salami and eggs.

Although refrigerator staples, condiments need not be ho-hum. A little flavor – wasabi, rosemary, balsamic vinegar – goes a long way in punching up ordinary condiments.

“Flavored condiments are just one more example that we are looking for new flavors in new places. We no longer accept that ketchup must taste like ketchup,” said Christine Bruhn, director of the Center for Consumer Research at the University of California-Davis.

Chefs know this, and in the past five years, have topped hamburgers with chipotle-spiced ketchup,?roast beef?subs with horseradish mustard and tossed egg salad with dill-flavored mayo.

Foodmakers also are getting into the act, offering lime-flavored mayo and tarragon-spiked mustard. In fact, there’s never been a better selection of mustards on grocery store shelves, with about 60 flavors available, according to industry experts.

As with most trends, home cooks are following and rediscovering the not-so-new culinary art of homemade condiments.

France, the country whose culinary reputation was built on sauces, is credited with creating one of today’s mayo sensations – aioli – more than a century ago. Named after ail, the French word for garlic, it’s made from pounded cloves of garlic, egg yolks, oil and seasoning.

Chef Janette Sinclair, instructor at the Scottsdale Culinary Institute, recommends doctoring up mayo with a sprinkling of fresh herbs. Another option is to mix in sun-dried tomatoes, capers or other flavor-packed ingredients.

The rule of thumb is to add 1 teaspoon of fresh chopped herbs or ingredients for every cup of mayonnaise. For more potent mayo, add more. Just remember, add tiny bits at a time and taste. You can always add more, but you can’t take out flavor once you’ve added it.

Homemade mayo can be stored in an airtight container in the refrigerator for up to 10 days. Ketchup and mustard last in the refrigerator for up to three weeks.

Making condiments from scratch also lets health-conscious consumers avoid hidden dietary hazards. Store-bought condiments can be loaded with salt and sugar, both food preservatives, and high fructose corn syrup, a genetically altered food linked to the U.S. obesity epidemic.

Ketchup and mustard can withstand stronger flavoring than mayo, from spicy chiles, mesquite, freshly grated horseradish to exotic fruits.

As with wines, condiments pair differently with foods. Stronger flavors go best with beef? while delicate flavors, such as champagne-flavored mustard, pair well with chicken.

“It’s important to match a condiment to the right food because they should complement, not overpower,” Sinclair said. “I tell people to keep in mind that foods that grow together tend to go together.”

In addition to mustard, ketchup and mayo, she recommends stocking your refrigerator with homemade ethnic-inspired condiments, such as chutneys. This robust condiment can be traced to 17th-century India when it was used to preserve fresh harvests of fruits and vegetables.

Today, chutneys are gaining popularity as an alternative to mayo, mustard and ketchup on sandwiches. Whether smooth or chunky, sweet or hot, they also can be used as toppings to grilled meats and seafood.