I enjoy making my own condiments. I know exactly what’s going into them and I can customize them to my own taste. Honestly, I wanted to make a couple of other ketchups and mustards, but I didn’t have some of the ingredients I needed and I was very quickly running out of spoons.
I woke up in a massive pain flare. Like, I had to use my wheelchair when we went out, today, and I had to take NSAIDs in order to function at 60%. It was not a good day. I have several things I need to get done, too, and I just don’t have the focus or energy to do them.
At least I have one-serving bottles of Cabernet Sauvignon, gin, homemade tonic syrup, and a few other things to make tasty adult beverages (don’t worry, it’s been hours since I took pain meds; they only took the edge off, anyway).
So, the condiment recipes can be found here. I have made the rich, deep-flavored ketchup before and, honestly, it’s my favorite. But I do like the simple ketchup. While filming another video for later, I actually ended up making making more ketchup to use up my tomato paste. So, I gave it to my upstairs neighbors. Then decided to make them a container of mustard, as well. They were very excited. I also owe them eggnog.
The simple ketchup and the simple mustard really are simple. If you’re going to make the BBQ Sauce, I’d recommend whipping up the simple versions of the ketchup and mustard and using them in your BBQ Sauce. If you’re feeling particularly fancy, whip up the deep-flavored ketchup and the whole grain mustard and use those. There is a recipe for making your own Worchester sauce, however, if you stick with the Lea & Perrins, you’ll be fine as they are a gluten-free brand (and also the best, in my opinion).
I always add hot sauce to my BBQ Sauce. I want it spicy! So, I used the Torchbearer Sauces’ Garlic Reaper sauce and I was not disappointed!! I will be visiting my folks over Christmas this year, and I fully expect to go to the mall in Harrisburg and buy up some of their sauces! I mean, my mom gets Cameraman Ken the Zombie Apocalypse sauce every year for Christmas, but there are a few others we really want to sample.
If you went to the Paleo Leap’s site for the link for the condiments, you’ll see a lacto-fermented dill relish and a traditionally fermented horseradish. I’ve made both of these and I will tell you, they are fantastic. My neighbors were all very appreciative, as well. Well, for the dill relish. It’s been a few years since I made the horseradish. I really should do that again. Anyway!
Thank you, again, for subscribing to my channel and blog. If you’re able, consider popping over to my Patreon and supporting me, monetarily, there. It would help me bring more videos and content across your dashboards and allow me to give back to you, my supporters!