Pesach is that wonderful time of year to flex your Do-It-Yourself muscles making classic homemade condiments: mayonnaise, tartar sauce, ketchup, and their many variations.
Outstanding mayonnaise can be easily made at home. The flavor is unlike any store-bought version. Your creation will be garlicky, fragrant, and tangy with a delicate hint of full-bodied flavor from the olive oil. Keep in mind that the more olive oil you use, the stronger the flavor the mayonnaise will have. That’s why the classic recipe combines olive oil and vegetable or another neutral-tasting oil to make a mayonnaise that isn’t too intense.
While it’s extremely satisfying to make mayonnaise by hand, you can also combine the egg yolks, lemon juice, and any other flavorings in a mini food processor. While the machine is running, add the oil, a few drops at a time, and blend until the mixture is thickened and pale in color. The result will be just as delicious as if you made it with a whisk and bowl.
When it comes to ketchup, I prefer making my own because not only can I control the sweetness, salt, and acidity, but I can also use different combinations of fruits and vegetables to make a delicious condiment that is worlds beyond the typical tomato stand-in.
Click through the recipes for more variations. I start with Traditional Mayonnaise and then move on to Lemony, Garlic-Basil, Roasted Red Pepper etc. Beyond the classic ketchup I have created Ginger Carrot and Pineapple Mango. Once you get used to these recipes you can explore your own variations, make sure to let me know what you create.
As seen in the Joy of Kosher with Jamie Geller Magazine Passover 2012 edition – Subscribe Now