I’m scraping the bottom of that jar you see above just a few days later, so I think we can call that culinary experiment a five star success. But it’s got me thinking about other condiments I might try my hand at making at home. Dressings and spreads leave so much room for play, and making them in my own kitchen means all those ingredients I can’t pronounce–the stabilizers and the color correctors and the preservatives–are left out of the equation.
Here are a few others that I’ve tried and loved in the past year:
What else should I add to the list? What are you making at your house that you love? What do you wish you knew how to whip up? I want to learn more about mustard to start, I think.