Make your own hot sauce, ketchup, mustard, mayo, ferments, pickles and spice blends from scratch
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Make your own preservative-free hot sauce, ketchup, mayo, salsa, mustards, harissa, ferments, pickles and preserves from scratch.
Once you've tasted fresh, delicious homemade condiments, where you're in charge of the flavour profile, you'll never go back to store bought. Too often, commercial versions are loaded with extra salt, sugar, allergens and preservatives, and can taste bland and uninspiring. Why not make your own? From ketchup, sweet chilli sauce and taco seasoning, to peppery American hot sauce, sizzling Tunisian harissa, tangy Dijon mustard, as well as infused vinegars, aromatic spice blends, pickles and preserves, here are more than 90 simple recipes that show you step by step how to make your own condiments from scratch by boiling, blending, mixing, fermenting and aging.
This book is a love song to condiments and the joy that making them brings. Start making your own delicious accompaniments and that weeknight stir-fry will taste so much richer with your homemade oyster sauce and your tacos even more mouth-watering when paired with the hot sauce you've fermented at home.
Caroline Dafgard is based in Sweden and is a freelance chef and food stylist for a variety of food production companies and magazines.
Cookery / food & drink etc