Condiment of the Week: Mayonnaise

Just the thought of mayo on anything makes some people cringe, but as far as condiments go, mayo is way to often overlooked. When used in the right amount, mayo can add a great flavor and creaminess to dressings, sandwiches, salads (as in tuna, turkey, chicken, seafood, potato, coleslaw, macaroni...you get the point) and dips. Recently more and more people have shied away from real mayo in favor of Miracle Whip, Nayonaise, or low fat mayo because it is so full of fat and cholesterol. To these people I say, rethink mayo! The same people who eat the "better for you" mayo tend to use more of it because it is not as flavorful, while those that use regular mayo usually realize that a little goes a long way. Anyone who uses mayo like a dip, with nothing else but carrot sticks, celery and a smile is as crazy as Hellmann's, who ran a commercial depicting women doing this a few years ago. I mean, c'mon, I love mayo, but the thought of dipping vegetables in it disgusts me more than McDonalds nutritional information.

Believe it or not, it's actually pretty easy to make your own mayo but why do that when you can buy the best, like Hellmann's. I still have not found a brand of mayo that comes close to Hellmann's in terms of the thick spreadable texture, and rich flavor that is both distinctive and complimentary to whatever is added to it. Ironically, in Europe mayo is more of a dipping sauce for french fries and not a sandwich spread. Mayo in Europe is preferred for french fries, but it is much thicker and the flavor is less eggy and more buttery. For the best example of this type of mayo, and other European mayo with different flavors (curry comes to mind) try the original Pommes Frittes.

The Mystery of Mayo

Condiment of the Week: Balsamic Vinegar

I know, vinegar isn’t really as sexy a condiment as in the past (yes, condiments are sexy), but balsamic vinegar is not just an ordinary vinegar. More than any other vinegar, balsamic can make your mouth water, rather than think of the sourness similar to sucking on a lemon. Real balsamic vinegar comes from Italy, some of the best from Modena specifically, where it is costly, but also used in only very small amounts. Here in the U.S. one can find a lot of different types, but I like to break them into three categories like liquor at a bar: house, name brand and top shelf. House balsamic is like Progresso, very sour and close to standard vinegar. Almost black in color, it is only really good for when you feel you need a lot of vinegar in something, but want that slightly sweet and flavorful taste of balsamic in it. I tend to use it in tuna salad, or in basic vinaigrette dressing. Name brand balsamic is the kind you see at the supermarket or your specialty food store that is a bit more expensive, the color is a little more red and the consistency is more viscous than your house balsamic. It also has a good balance between the sourness of standard vinegar, and a sweeter flavor that tastes great with a little bit of heat. It is perfect for building sauces and marinades, making a good vinaigrette for a special salad, or reducing and using almost as a syrup.
Top shelf balsamic is amazing, and once you’ve had it the realization that the previous two are so far below becomes reality. Real balsamic is often aged until the consistency is that of a syrup, it is amazingly sweet, with a tang to it, and is used on it’s own with meat and salads, or my favorite, drizzled over a cheese and fruit plate. The best balsamic goes above and beyond your average condiment and can become the centerpiece of a dish, with all the other elements playing off of it for the perfect nosh.

The Real Balsamic

Condiment of the Week: Heinz 57 Sauce

Seems like Heinz makes all the condiments I like, weird, but hey can't fight the man you know. Heinz 57 Sauce is technically a steak sauce, although calling it just that limits it greatly. Too often I feel people see a label of "steak sauce" and think it would be blasphemy to use it with anything other than steak. Heinz 57, like many steak sauces makes a tangy and savory marinade for most any meat, although it is a bit strong for anything other than steak if your going to actually use it for a sauce. It also mixes well with other lighter ingredients if you want to add it to chicken salad, or even as part of a salad dressing. Heinz 57 has more of a citrusy and sweet flavor than a lot of steak sauces, particularly A1 which focuses on the vinegar flavor more than anything else (in both a good and bad way). The mustard and pepper flavor is also a little more distinct, and in general it taste richer than most steak sauces found in your local supermarket. By no means am I saying this is the best steak sauce you can find (that's a whole other argument), but it is very versatile, and a good starting point for marinating and grilling of meats. If you want to use it with fish, make sure the fish is a strong flavored steak, such as a swordfish or even a salmon.

Favorite Use: Marinate sandwich steak with it and pair with carmalized onions and pepper jack on a hero

Most Unusual Use: Combine with stronger citrus, garlic, and something cream (mayo, mustard etc) to make an interesting and unique salad dressing

Get Saucy