Cold Kitchen

Condiments: Make your own hot sauce, ketchup, mustard, mayo, ferments, pickles and spice blends from scratch (EPUB)

Condiments: Make your own hot sauce, ketchup, mustard, mayo, ferments, pickles and spice blends from scratch

Once you've tasted homemade condiments, where you're responsible of the flavour profile, you'll never return to store bought. Too often, commercial versions are loaded with extra salt, sugar, allergens and preservatives, and may taste bland and uninspiring. Why not make your own? From ketchup, sweet chilli sauce and taco seasoning, to peppery American sauce , sizzling Tunisian harissa, tangy Dijon mustard, also as infused vinegars, aromatic spice blends, pickles and preserves, here are quite 90 simple recipes that show you step by step the way to make your own condiments. This book may be a love song to condiments and therefore the joy that creating them brings - that weeknight stir-fry will taste such a lot richer together with your homemade oyster sauce and your tacos even more mouth-watering when paired with the recent sauce you've fermented reception .

About the Author

Caroline Dafgard is based in Sweden and is a freelance chef and food stylist for a variety of food production companies and magazines.