March 28, 2011

Always Use a Condiment

One of my favorite questions to ask people is, if they could only have one condiment for the rest of their life, what would it be?

Mine is honey mustard. Obviously.

Luckily, though, there hasn’t been a condiment shortage in the world, quite yet. And thanks to one of my favorite restaurants in town – Frjtz – choices aren’t limited, they are extensive.

I love Frjtz not just because of their perfectly crispy french fries, which they make salt-free. But mainly because of their large menu list of condiments.

They are loaded with salt. But they are also inspriring.

Thai Chili Ketchup. Pesty Mayo. Strawberry Mustard. Smoky Honey Mustard. Spicy Yogurt Peanut. Ginger Orange Mayo. BBQ.

The list goes on and on, capturing any creamy combination that one could possibly imagine. I’m just waiting for chipotle chocolate butter. It’s just a matter of time.

While I’m holding my breath, though, I thought I’d use this endless list as my muse and whip up a few crazy condiments of my own. Low sodium style.

Until recently, it was difficult to find low sodium, salt-free condiments – like ketchup and mustard – at the grocery store. But now, they are starting to make their way on to the shelves. Heinz and Westbrea make some of my favorites.

But why just settle for the classics? That would be silly.

Like at Frjtz, it is easy to create your own creamy combos in just a few minutes, with just a few ingredients. It will not only spice things up in your kitchen, but is also a great exercise in experimentation. Mangos, jicama, cayenne, and yogurt may spell dipping genius. It may also spell disaster. But until you try, you’ll never know.

And along those lines, this morning I took a risk with a somewhat strange combination of flavors and the result was an exciting new topper for a juicy cut of meat.

Reader, meet Balsamic Blueberry Steak Sauce. Balsamic Blueberry Steak Sauce, meet reader.

So this week, I challenge you to come up with a new condiment of your own. And of course, let us know all about it.

My french fries thank you.

Chow on.

  • 1 teaspoon olive oil
  • 2 cloves of garlic, minced (i.e. very very fine dice)
  • 1/4 sweet white onion, diced
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon molasses
  • 1 cup washed blueberries
  • pinch brown sugar

In a small sauce pot, heat the olive oil over medium flame. Add the garlic and the onions and saute until soft, 5 minutes.

Add the rest of the ingredients to the pot and stir until combined. Bring the mixture to a boil and cook for 5 minutes. Then reduce heat to low flame and cover the pot with a lid, cooking for 25 minutes.

Take the lid off the pot and with the back of a wooden spoon, pop the blueberries against the side of the pot. Increase flame to medium heat and reduce the sauce for 5-8 more minutes, or until it reaches your desired thickness.

Glop on a juicy piece of steak and enjoy.

Want some extra heat? Add a roasted poblano pepper to the sauce for more of a smoky, spicy BBQ flavor.

Wendy March 28, 2011 at 12:39 pm

One of my favorites for veggies is vanilla balsamic vinegar… Just a drizzle satisfies my salt craving for most veggies… Love the blog!

Leave a Comment

Previous post:

Next post: