Acceptable range of answers:

“I mix mustard with mayo”

to

“I emulsify a blend of herbs and mustard seeds and chilis in clarified butter to make and herbaceous fatty hot spread”

Bonus: what’s it best on?

  • ShareMySims@sh.itjust.worksEnglish
    9·
    3 months ago

    I don’t know if this counts, but in terms of “proper” condiments I generally just stick to mayo and strong mustard, so here’s a good all rounder dressing/dip/marinade I’ve been using a lot recently:

    • 2 parts dark soya sauce
    • 1 part rice vinegar
    • 1 part sesame oil
    • fresh chopped chilli or chilli sauce to taste (I like Encona Original Hot Pepper Sauce and add 1/2 to 1 part)
    • garlic powder or paste (or a couple of roasted and mushed up cloves)
    • ginger is optional (personally not a fan)

    All in a jar you can close, shake well before each use, will last in the fridge for ages.

    Can easily be upgraded or adjusted to taste, goes with anything you want to make taste vaguely Asian - salads or roasted/stir fried veg, noodles, rice, meat/substitute… I love it with melted butter on sweetcorn, or on a cold rice noodle salad.

    • nocturne@sopuli.xyz
      2·
      3 months ago

      Edit: meant this as a reply to the main thread.

      https://sopuli.xyz/post/13163236

      Not my creation, but my recipe. Chipotle mayo, and it is great on veggie or cheese sandwiches.

      ngredients: 1 egg 1/2 teaspoon salt 1 tablespoon acid (I used lemon juice, but vinegar works too) 1+ chipotle in adobo sauce (I used 4) 3/4c olive oil

      Directions: Put all ingredients in a wide mouth jar or beaker if you have one, ensuring your opening is large enough for your stick/immersion blender

      Fully submerge a stick blender and begin blending starting at the bottom, after a short time start slowly moving the blender upward until everything is blended and the oil has emulsified into mayo.