Day Off Work Condiments

I suppose when you ask someone, “So what did you do on your day off of work?” the answer normally wouldn’t be, “I made condiments!”  But, hey, I’m not very normal, and my list of “to-make” recipes is getting a wee bit too long.  So at the first sign of a break, I pulled out the food processor, cleaned the canning jars, and went to work!

First on the list is Vegan Ronin‘s homemade Veganaise.  Given the cost of the real stuff (none of that NaSoya stuff for me, thanks), I knew that homemade ought to be the way to go.  But would it taste half as good?  The answer is hands-down-no-way-I’m-ever-buying-Veganaise-again yes!

Secondly, I present The Perfect Pantry‘s Balsamic Mustard.  After the first taste I realized that I’m never buying mustard again.  Ever.  See, I have this thing for fancy mustard.  Along with fancy cheese.  Which I don’t buy any longer, obviously.  But as is the case with fancy cheese–the smellier the better–so goes mustard.  Spicy, smelly, so-damn-good mustard.  This takes the cake.  And in the past four days, I’ve eaten half a pint jar of it.

And last, but not least, a nice tahnini salad dressing.  It’s no Soul Veg dressing, but it’s not bad.  Normally I’m not a big salad person, but a big bag of salad greens came in the Vegetable Husband basket, so I figured I better whip up a dressing.  Loving Soul Veg’s and some other tahini dressings, I decided to try out a random recipe.  It’s not bad.  It’s for salad…which, frankly, doesn’t excite me like fresh-baked bread or a big jar of mustard (note to self: bake bread, slather with mustard).

Over all, the condiment-making experience rolled along smoothly.  Sure, I had to wash my food processor three times in one afternoon, but the scrubbing is worth it.  If just for the mustard.  And the veganaise.  And the opportunity to not waste any food!

Back Left–Basalmic Mustard; Back Right–Veganaise;
Front: Tahini Salad Dressing

Homemade Veganaise

a la Vegan Ronin

1 package silken tofu (like the Nasoya)
1 tbsp lemon juice
2 tbsp apple cider vinegar
1 tbsp sugar
1/2 tsp salt
1/2 tsp mustard
1/4 C oil (vegetable, canola, your pick)

In a food processor or blender, mix everything BUT the oil until nice and smooth.

Turn processor/blender ON. Through the opening at the top of most processors/blenders, SLOWLY drizzle the oil in a small stream.  This lets the fats emulsify together to bind & thicken

After you have finished pouring all the oil, CONTINUE letting it blend for another minute.

Check for taste (mainly salt). The consistency will still be a little runny. THIS IS NORMAL!

Transfer into an airtight container. CHILL at least one hour. The consistency should be thick and spreadable.

This will keep at least a couple of weeks if stored properly. Makes around 2 cups.

Balsamic Mustard

a la The Perfect Pantry

1 cup light or dark mustard seed
4 tbsp dry mustard powder, lightly packed
1 cup water
2/3 cup balsamic vinegar (use a cheap kind like Trader Joe’s)
6 tbsp rice vinegar
4 tbsp sugar
4 tsp salt
2-4 cloves garlic

Grind the mustard seed finely in a spice mill, blender, or mortar. (If using a blender, add the mustard powder to facilitate the grinding.)

Combine ground mustard seed, dry mustard powder and water in a bowl, and mix thoroughly. Let stand, uncovered, for at least 1 hour or up to 4 hours, and stir occasionally.

Scrape the mixture into a blender or food processor and add the balsamic vinegar, white wine or rice vinegar, and the sugar, salt and garlic. Process until the garlic has been incorporated and the mustard is fairly smooth.

Store in clean, dry jars, tightly capped, in a cupboard. The mustard will be ready to use in a few days.

Tahini Salad Dressing

a la RecipeZaar

1/2 cup tahini
1/4 cup lemon juice
2 crushed garlic cloves
1/16 cup tamari soy sauce
1 cup water
1/2 cup canola oil

Blend all ingredients in a food processor.

Store in an air-tight container/jar in your refrigerator.

23 Responses to “Day Off Work Condiments”
  1. Tara says:

    Thanks for the great recipes! I’m with you on the fancy mustard–no bright yellow stuff for me! This looks like it tastes fantastic.

  2. jessy says:

    ohhhhh man! now you’re talk’n! i’m a big fan of mustard – got about 7 different varieties in our home (dan abhors mustard – more for me!), but i never thought to make my own. totally gonna have to start! i have been known to bake a loaf of crusty bread just so i can smother each slice in creole mustard. mmmmmmmmm! i agree – vegenaise is too damn expensive, now i’m gonna start making my own, too! thanks so much for the recipes!

    don’t ‘cha just love having a day off to make lots of yumminess!?! had i a long weekend (one that wasn’t around the holidays so i didn’t feel the need to bake cookies) i could see myself making condiments, cinnamon rolls, and chocolates! i think i need to schedule a day off!

  3. BitterSweet says:

    What a productive way to spend a day off! If I ever got a break from work, I probably would have just slept! ;)

  4. alaina says:

    i have never had vegan mayo cuz there is no way i’m handing over 8 bucks for a jar of the stuff! i will for sure be making this.

  5. that is a great photo! it belongs in a magazine! & balsamic mustard? sounds freakin’ delish (seeing as how i love both) I need to make that! YUM

  6. DaviMack says:

    OK, I’m going to have to try the veganaise. The mustard we already make. :) Yum! Thanks for the introduction!

  7. shellyfish says:

    I make my own vegan mayo, and this recipe is very similar to what I make – making your own condiments is SO cool and rewarding!

  8. Amanda says:

    I never once thought to make condiments. You have convinced me to try! I love mustard does compete with gourmet chocolate, formerly cheese. Maybe because each one is so different? Dunno but I love the stuff!

  9. allularpunk says:

    what a lovely thing to do on your day off! i would looove doing such a thing if my kitchen wasn’t so cold that all the joy has been sucked out of cooking until…march. oh well. i can’t wait to try out that mustard! i am so in love with mustards of almost all kinds. i wonder where i could find mustard seeds though? not anywhere around here!

  10. So glad you liked the mustard! And yes, it is completely addictive to start making your own. Mustard seeds are available online through Penzeys (and other spice sources).

  11. Down with normalcy! :)

    I tried making my own veganaise once but it was a disgusting, greasy-tasting mess. I’ll have to give your version a try!

  12. melisser says:

    Homemade condiments are the best! I love the idea of devoting a day to making them.

  13. Miss Marie says:

    I can’t wait to try these! How long to they stay good in the jars in the fridge?

  14. gail says:

    I love DIY condiments – the homemade versions always taste so much better than the ones that languish away on the supermarket shelves.

  15. tofuparty says:

    Thank you for these 3 recipes. They all look yummy. Maybe I should do the same when I have a day off. Making some homemade basic stuff.

  16. Liz² says:

    you ma’am, are SO punk and awesome. Condiments! That mustard sounds worth everything, too, I am so near tempted to try if I didn’t have a 10 lb. jar of Maille always in my fridge.

  17. mihl says:

    That balsamic mustard sounds amazing. Thank you for all those recipes, I really should start to make my own mayonnaise, too.

  18. tahinitoo says:

    The balsamic mustard looks and sounds delicious! Life without mustard should never happen. Being such a fan of tahini, I think I need to make a batch of the Tahini Salad Dressing. Thanks for sharing the recipes!!!

  19. Lily says:

    I *love* mustard and have been wanting to try my hand at making my own condiments. Thanks for the inspiration!

  20. lazysmurf says:

    I wish I liked mustard! it sounds so good.

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