Condiments Recipe

Combine and Emulsify

In a small bowl, whisk together 1/2 cup Dijon mustard, 2 tablespoons whole-grain mustard and 2 tablespoons honey until smooth.

Add 1 tablespoon apple cider vinegar and 1 tablespoon extra-virgin olive oil. Whisk briskly until the mixture emulsifies and thickens slightly.

Season with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust sweetness or acidity — add up to 1 teaspoon more honey or 1/2 teaspoon more vinegar as preferred.

Transfer to a small jar, cover, and refrigerate. The flavors meld in 1–2 hours but are usable immediately.

Mix Herbs into Mayonnaise

In a medium bowl, combine 1 cup mayonnaise, 1 tablespoon lemon juice and 1/2 teaspoon Dijon mustard. Stir until smooth.

Fold in 2 tablespoons finely chopped parsley, 1 tablespoon finely snipped chives and 1/2 teaspoon very finely minced garlic. Mix thoroughly so herbs are evenly distributed.

Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust acidity with more lemon juice (up to 1 teaspoon) or seasoning as needed.

Cover and chill at least 30 minutes to let garlic mellow and herbs infuse. Keeps refrigerated up to 5 days.

Prepare Brine and Vegetables

Place 1/2 cup julienned carrot, 1/2 cup thinly sliced cucumber and 1/4 cup thinly sliced red onion into a clean bowl or jar.

In a small saucepan, combine 1/2 cup rice vinegar, 1/4 cup water, 1 tablespoon sugar and 1/2 teaspoon salt. Warm gently over medium heat, stirring until sugar and salt dissolve (do not boil).

Pour the warm brine over the vegetables so they are fully submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best after 1 hour). Use within 1 week.

Combine and Season

In a bowl, combine 1 cup seeded, finely diced tomatoes, 1/4 cup diced red bell pepper, 2 teaspoons finely minced red onion and 1 teaspoon minced jalapeño.

Add 1 tablespoon red wine vinegar, 1 teaspoon olive oil and 1/2 teaspoon sugar. Stir to combine.

Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Fold in 1 tablespoon finely chopped fresh cilantro if using.

Let the relish sit 15–30 minutes at room temperature for flavors to marry, or refrigerate for up to 3 days. Stir before serving; drain excess liquid if needed.

Portion and Label

Divide each condiment into sterilized jars or small bowls. Label with name and date if desired.

Serve the Basic Mustard Sauce with sausages, roasted meats or sandwiches. Use Herbed Mayonnaise for sandwiches, fries or as a dip. Offer Quick Pickled Vegetables as a bright garnish. Spoon Spicy Tomato Relish over grilled fish, tacos or crostini.

Refrigerate all condiments in airtight containers: mustard and relish up to 1 week, herbed mayonnaise up to 5 days, pickles up to 1 week. Discard if off-odors or mold appear.