Some months back, I got an email from my friend Eric. Ages ago, Eric and I were co-workers and our desks were right next to each other. This was in the days when I was just starting this website and would often go off on a tear about my latest batch of jam or pickles. Now Eric is successful writer who also happens to do all kinds of fancy marketing and social media stuff for Quirk Books.
Thanks to those days spent as co-workers, Eric was well aware of my deep obsession with homemade spreads and toppings and so, was writing to invite me to participate in a blog tour for a book called Haute Dogs: Recipes for Delicious Hot Dogs, Buns, and Condiments.
The idea behind the tour was that each participating blogger would make one or two components necessary to assemble the Ecuadorian Street Dog, so that at the end of the tour, a reader could hop from site to site in order to prep and build the entire dog on their own. If I chose to accept it, my assignment was condiments. Mustard. Mayo. And Ketchup. I was in.
While I was all excited to try my hand at someone else’s condiment recipes (when you spend a goodly chunk of your life inventing recipes, it’s always nice to take a break and let someone else do the heavy lifting), I’ll confess right now that I wasn’t particularly jazzed by the idea of a hot dog book.
However, when this one arrived, I could immediately see that Haute Dogs wasn’t just a book about hot dogs. It is a love letter to the humble dog in its many forms. And that’s something I can get behind.
So, let’s talk recipes. My assignment was to make three of the most classic summertime condiments around. Yellow mustard. Mayonnaise. And ketchup. No summer cookout is complete without this triad and for the diehard DIY-er, it just makes sense to make your own.
These are easy recipes that are meant to be made and used within a few days or a week. Though you’ll see them pictured in jars throughout this blog post, do know that those are simply the vessels I chose to stash them in. I don’t have canning instructions to offer for these recipes. With that, let’s get on to the condiments!