I’m not a fan of having a large array of condiments in the fridge.
Firstly because my fridge is so small I cannot afford to take up that much space with irregularly used items.
But also so many of them go to waste. Agree? Disagree? Have a think about your own condiment collection – or one you have had (I have been there believe me).
As you walk the aisles at the local supermarket, the condiments all lined up must be one of the most appealing sections for a savoury-toothed lover of pickles, vinegar and tangy sauces person like myself. Condiments are one of the most story-telling foodstuffs you can find – with historical information on when the first secret recipe Grandma passed down was bottled, or how you can add music to your soul by marinading your chicken in just a shake or two of this sauce.
It’s all good stuff. Eating is a pleasurable experience, or at least should be, and if you can heighten that with a dash of a story and the feel-good-factor, then why not? It’s also all marketing, which increases price, and in some cases encourages impulse purchasing. Have you ever purchased a condiment that you have no use for or even any clear idea what to do with it – but it is just so tempting you cannot resist? We all have I’d wager.
When it comes to refrigerated condiments, I like to keep it simple, without sacrificing taste. I keep in the basics – bbq sauce, mustard, mayo, mint sauce and a few others from time to time (I’m not a ketchup fan – so that’s a rare occurrence).
I don’t tend to buy ready-made dressings – as they typically accompany one type of dish but not others. This limits their use, and also reduces the chances of being used up within the recommended time frame.
You guessed it, I make my own.
This Greek Yogurt, Honey And Mustard Dressing is probably the simplest dressing ever (I say probably as I’m guessing there are dressing recipes just made from 2 ingredients out there)
This dressing works great on salads, but as it is made up of 3 simple ingredients which are used in the kitchen for multiple other things the items rarely go to waste, or get ‘timed-out’. The honey also isn’t taking up fridge space.
Per person you need approx 4 tablespoons of yogurt to 1 teaspoon of honey and just half a teaspoon to 1 (depending on how much of a kick you like – start with less and add more if unsure) of mustard.
Add to the salad…
What great, but simple, salad dressings do you make from scratch?