Better than store-bought

[Reginald Tresilian]

The favorite brands thread, where several people mentioned making their own mayo, ketchup, etc., made me think we might share our recipes for staples. Not thinking casseroles and the like; more like condiments, maybe even cleaning products.

Here's the recipe for the mustard I've made the last few years to go with a Christmas ham:

Makes: 2 cups
•1 cup (loosely packed) dry mustard, preferably Colman's English Mustard
•1 cup white vinegar
•2 eggs
•1 cup sugar
•1/2 teaspoon kosher salt

1.In a mixing bowl, stir the mustard and 1/4 cup of the vinegar together to form a paste. Then gradually add the remaining 3/4 cup vinegar, whisking until smooth and thoroughly incorporated.
2.Beat the eggs in another mixing bowl. Add the sugar and salt, and blend with an electric mixer on high speed until thick and lemony in color. Add this to the mustard mixture and whisk to combine thoroughly.
3.Pour into the top of a double boiler (I just set one pan inside another, on top of a dishcloth) and cook over simmering water, whisking occasionally and scraping down the sides of the pan as needed, until smooth, glossy, and thickened to the consistency of a thin custard, about 30 minutes (the mustard will continue to thicken as it cools). Remove from the heat, allow to cool thoroughly, pour into a clean jar, and refrigerate until ready to use. Tightly covered, it will keep well for months in the refrigerator

[Hulmeman]

My mothers recipe for Lemon curd:

150g caster sugar
2 large lemons
4 large eggs
100g unsalted butter (at room temperature)

(yes, this is the stuff heart attacks are made of)

Place a pan of water to boil. Grate the lemon rind and place in a heatproof bowl with the sugar. Whisk the eggs and the juice of both lemons together and then pour onto the sugar. Cut the butter into small cubes and add to the mixture. Place the bowl onto the saucepan of now boiling water and reduce the heat so that the water is just simmering. Stir the mixture at regular intervals until it is thick and a spreading consistency. Usually about 30 mins, depends on the eggs. Be sure to stir regularly and don't have the water boiling too long or you will end up with lemon scrambled egg. When slightly cooled, pour into sterilised jar(s) and seal. It won't keep very long, but use it as a filling for cakes or on toast - yum!

As an aside to the recipe, I once hand picked lemons from my friends tree in Greece (they don't grow in the UK) and proudly transported them back home and presented them to my mother for her to make the lemon curd. My mother looked at the lemons and said "You should have brought the bloody butter and sugar from Greece too, that's what costs the money". So gracious!!

[JerseyGirl2]

I have only ever made Julia Child's mayo and it's divine. It's more similar in taste to Hellman's than a sweet mayo. The shelf life, of course, is not as long as the crap with preservatives. I love it! (You can totally cheat and use an electric whisk.


Julia Child's Hand Beaten Mayo

[JerseyGirl2]

I make all my own "cream of" soups, too. It's basically just a roux with added bullion or stock and a bit of milk. In other words, it's just basically creamy gravy, not soup. It's great for making casseroles.

[Reginald Tresilian]

Hulmeman, that's hilarious! I love lemon curd, but I don't believe I've ever had homemade.

JG2, My first time making mayo was upstate, with the nearest shop 30 miles away. We had only olive oil, and I wasn't sure if that would work (this was before I'd ever seen olive oil mayo on store shelves). I couldn't believe how easy it was; it was like a magic trick. And we made the best BLTs ever!

[JerseyGirl2]

For me, it was because Swedish mayo is ALL sweet and Hellman's is an import, so it's like $6 for a small jar. I just decided to try it. I kept making people taste it. "You HAVE to taste this!" lol Now I always make it.

My mother-in-law makes all of our pickles. Man Nothing like them.

[Reginald Tresilian]

Thousand Island Dressing (that's right; I'm not ashamed to say I love it):

1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon vinegar (I like cider, but white works, too)
1 1/2 teaspoons sugar
2 teaspoons sweet pickle relish
1 teaspoon white onion, finely minced
1/8 teaspoon salt
1 dash black pepper

Combine all of the ingredients in a small bowl, cover, and refrigerate for an hour or so to allow the flavors to blend.

[PalJoey]

I testify to the awesomeness of Reggie's homemade mustard.

[Addison D.]

Hmmmmmm.... Sweet but Hot, I'll wager...

[Reginald Tresilian]

You nailed it.

[Scripps2]

Do we need the recipe for home-made ketchup in order to make the Thousand Island Dressing, or will off-the-shelf do?