Forget plain ketchup: Try making these condiments for your cookout

Kranch. Mayocue. Mayomust.

Three “new” condiments introduced by Heinz this year, all kind of weird until you really think about it.

We’re not going to defend the names, but mixing classic condiments is a no-brainer. Isn’t that what you do on your plate? Swirl different condiments together until they form one super sauce? It’s how lots of new accoutrements are born. If you squint, Kranch resembles Russian dressing. In fancier circles, Mayomust might be called “mustard aioli.”

Exactly what a condiment is changes depending on whom you ask. Generally, it’s anything that enhances the flavor of another food that you wouldn’t eat on its own. It’s salsa, and chimichurri, and Hollandaise. It’s the sauce or spread or squiggly topping that completes the meal. The best part of a dish, right?

For this year’s Fourth of July food spread, we are going all in on condiments. Keep the food simple. Heat up a grill, cook up some meats and veggies. And ahead of time, whip up a number of accompanying creations. We’ve broken it down by three of the most common condiments, bases onto which you can build: ketchup, mayonnaise and mustard.

You’ll also see some trendier condiments in the mix, things like gochujang, a fermented red chili paste, and tahini, a creamy paste made from ground sesame seeds that has long been a staple in Mediterranean and Middle Eastern cuisines. These days, it’s not uncommon for these newer-to-America ingredients to sit in our fridges alongside barbecue sauce and ranch dressing.

KETCHUP

Ketchup, perhaps this country’s most ubiquitous condiment, takes a lot of heat for being so basic. But whether or not you like the sweetened tomato topping on your hot dog, we can’t deny it is a useful tool for creating other, more elevated condiments. As the base for a barbecue sauce or the crucial sweet-tangy ingredient in Russian dressing, here are three ways to jazz it up.

Peach Ketchup

1 cup ketchup

1 cup diced ripe peaches

½ teaspoon ground cinnamon

1 chipotle chile in adobo sauce

Puree the ketchup, peaches, cinnamon and chipotle in a blender until smooth. Refrigerate for up to 1 week.

Source: Food Network

Homemade Barbecue Sauce

½ cup tomato ketchup

¼ cup sriracha

¼ cup mayonnaise

1 tablespoon white wine vinegar

1 teaspoon curry powder

½ teaspoon ground turmeric

½ teaspoon ground cumin

¼teaspoon garlic powder

Whisk together the ketchup, sriracha, mayonnaise, white wine vinegar, curry powder, turmeric, cumin and garlic powder in a mixing bowl.

Source: Adapted from the Washington Post

Russian Dressing

3 tablespoons ketchup

½ cup mayonnaise

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¼ cup sweet pickle relish

1 tablespoon fresh lemon juice

1 tablespoon prepared horseradish

1 teaspoon onion powder

1 teaspoon Worcestershire sauce

Salt

Mix ketchup, mayonnaise, relish, lemon juice, horseradish, onion powder and Worcestershire sauce in a small bowl; season with salt.

Source: Bon Appétit

MAYONNAISE

First things first: Is aioli just a fancy word for flavored mayonnaise? Sort of. Both are emulsions made from oil. But aioli is a condiment popularized in Mediterranean cultures, and it usually refers specifically to an emulsion made from olive oil and mashed garlic. Mayo adds egg yolks and an acid like lemon juice into the mix.

For these sauces, we recommend starting with some store-bought mayonnaise. You can also use Greek yogurt, which won’t provide quite the sumptuous flavor as mayo but will still serve as the base for a solid condiment.

Tahini Garlic Aioli

½ cup mayonnaise

⅓ cup tahini

2 tablespoons lemon juice

1 clove garlic, minced

1 teaspoon salt

2 tablespoons warm water

In a small bowl, whisk together the mayonnaise, tahini, lemon juice, garlic and salt. Add warm water and continue whisking until the mixture becomes smooth.

Source: Michelle Stark, Tampa Bay Times

Green Goddess Sauce

2 tablespoons parsley

2 tablespoons tarragon

2 tablespoons scallions

2 tablespoons chives

½ cup mayonnaise

2 tablespoons creme fraiche

2 tablespoons white wine vinegar

Salt and pepper, to taste

Combine herbs in a food processor and blend until a smooth paste forms. In a bowl, combine mayonnaise with creme fraiche and vinegar. Add the paste to the mayonnaise mixture and stir to combine; season with salt and pepper.

Source: Saveur

Sesame Ginger Sauce

½ cup mayonnaise

2 tablespoons teriyaki marinade

2 teaspoons honey

2 teaspoons toasted sesame oil

2 teaspoons grated ginger

2 tablespoons finely chopped green onions

Combine all ingredients in a small bowl and mix until well combined.

Source: Michelle Stark, Tampa Bay Times

MUSTARD

Mustard offers an essential tanginess that is crucial when creating your own condiments. My go-to salad dressing is a simple olive oil-honey mustard mixture, the acid in the mustard helping to balance out the sweet honey. These three mustard-based mixtures work in a similar way. For a deeper flavor and more texture, you could use whole-grain mustard instead.

Comeback Sauce

½ cup Dijon mustard

2 tablespoons ketchup

2 tablespoons mayonnaise

1 tablespoon lemon juice

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon black pepper, or to taste

Whisk all ingredients together in a small bowl until well combined.

Source: Michelle Stark, Tampa Bay Times

Tangy Vinaigrette

3 tablespoons Dijon mustard

3 tablespoons white wine vinegar

3 tablespoons olive oil

½ teaspoon granulated sugar or honey

¼ teaspoon salt

Pepper, to taste

Whisk all ingredients together in a small bowl or place in a jar with a lid and shake until well combined.

Source: Michelle Stark, Tampa Bay Times

Hot Honey Mustard Sauce

6 tablespoons yellow mustard

3 tablespoons mayonnaise

2 tablespoons lime juice

3 cloves garlic, minced

1 tablespoon gochujang

1 tablespoon sriracha

1 teaspoon honey

½ teaspoon freshly ground black pepper

Whisk all ingredients together in a small bowl until well combined.

Source: Michelle Stark, Tampa Bay Times

BONUS

These two versatile condiments start with simple ingredients: herbs and garlic.

Garlic Paste

For garlic lovers only, this sauce lends a wonderfully aromatic flavor. The best part? It can be kept for up to 3 weeks in the fridge. Use on warm, just-grilled breads or meats or toss with grilled or roasted veggies.

About 2 cups peeled garlic cloves (from about 7 heads)

½ teaspoon kosher salt

3 cups canola oil, or more as needed

¼ cup fresh lemon juice (from 1 or 2 lemons)

⅓ cup water

Combine the garlic cloves and salt in a food processor. Puree until as smooth as possible, stopping to scrape down the sides of the work bowl as needed.

With the motor running, gradually add 1 ½ cups of the oil; do not rush the process or the mixture will separate. Scrape down the bowl.

Gradually add ½ cup more of the oil in the same manner; the mixture should begin to set up a bit, with the consistency of creamy cooked grits. Gradually add the lemon juice. The mixture will become lighter and whiter.

Add ½ cup more of the oil in the same gradual fashion as before, then slowly add the water. The mixture will loosen but should not be runny.

Gradually add the remaining ½ cup of oil. The resulting garlic paste should be creamy white and fluffy, like beaten egg whites. If not, keep the motor running and add more oil to achieve the right color and consistency.

Transfer to a container with a tight-fitting lid.

Source: Adapted from Epicurious

Traditional Chimichurri

¼ cup coarsely chopped parsley

3 tablespoons red wine vinegar

4 large garlic cloves, minced (2 ½ tablespoons)

2 tablespoons oregano leaves

2 teaspoons crushed red pepper

Kosher salt

Freshly ground pepper

½ cup extra-virgin olive oil

In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.

Source: Food & Wine