I’ve decided to make my own condiments, so when civilization collapses and we return to an agrarian society, I will still be able to have ketchup on potatoes, mustard on burgers and mayo in chicken salad.  I suppose I should learn to farm first, but I’ll worry about that later.

In considering condiments, I’ve come to the conclusion that it’s all about vinegar.  If you consider the standard BBQ toppings, the common ingredient is vinegar.  It’s the acid that gives everything a tangy kick and also creates an environment that is hostile to bacteria, keeping food from spoiling too quickly.

Below are links to basic recipes for all the classics.  I’ll try them out and post my own variations soon.

Ketchup: tomato, onion, olive oil, brown sugar, vinegar and salt

Mustard: mustard seed and/or powder, salt, sugar, vinegar

Relish: pickled fruits or vegetables (pickled in vinegar, of course)

Mayo: egg yolk, mustard, oil, vinegar, lemon juice, pepper

Hot Sauce: peppers, vinegar and salt

BBQ Sauce: tomato, vinegar, oil, brown sugar, seasoning, mustard and cayenne

Steak Sauce: ketchup, onion, garlic, water, Worcestershire sauce, lemon juice, vinegar, soy sauce, brown sugar, mustard