Results Are In: Ketchup and Lettuce Top the Burge

When’s the last time you did a little weeding out of the condiments lining your refrigerator shelves? You might want to do a bottle check. Some may contain ingredients that aren’t very good for you. Plus, a percentage may have been in there since Y2K.

But before you run out to the grocery store for replacements, take a look at the condiment secrets we borrowed from top chefs. It doesn’t take complicated recipes, crazy ingredients, or a lot of time to mix up your own tasty results with better nutrition in mind. So impress the guests at your next barbecue…or just your own family. All of these condiments should be good for about 2 weeks in the fridge, but use the smell test to be sure. The only exception is the dressing, which will last for months.

Mayonnaise: Drop 3 pasteurized egg yolks into a medium-sized bowl with 2 tablespoons water. Whisk the eggs and add a good squeeze of lemon juice. Then slowly drizzle 24 ounces vegetable oil into the bowl while continuing to whisk. As the mayo thickens, pour the oil in faster. After the mixture is smooth and creamy, stir in chopped garlic, chives, or even a touch of wasabi powder for an Asian-inspired kick. Serve fresh or get it in the fridge.

Vinaigrette: Pour 1 part vinegar into a mixing bowl and season with salt and pepper. Then add some creative flavors—freshly minced herbs, crumbled cheese, finely diced fresh fruit…. To finish, gradually pour in and whisk 3 parts high-quality olive oil. Refrigerate to take the flavors up a notch. And don’t save the dressing for just salads. Serve on grilled vegetables and toss with pasta.

Barbeque sauce: Leave those sugary BBQ sauces on the supermarket shelves and try this instead: Mix together ¼ cup ketchup, 3 tablespoons brown sugar, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, and 1 teaspoon Old Bay seasoning. Brush it on your grilled baby back ribs or use it to top your next picnic’s pulled pork sandwiches.

Pico de gallo: Dice a few fresh tomatoes—multicolored heirlooms look extra pretty. Add diced onion, along with 1 jalapeño pepper (seeded and chopped), half the juice of 1 lime, chopped cilantro, and salt to taste. For a twist, add fresh tropical fruit—try mango, grapefruit, or papaya. The chips won’t be able to scoop fast enough.

Ketchup: Puree a can of whole tomatoes in a blender until smooth. Then scoop the mixture into a saucepan and add 1 tablespoon tomato paste, 2/3 cup brown sugar, ½ cup cider vinegar, and ½ teaspoon salt. Simmer about 1 hour, stirring occasionally, until the tomatoes are very thick. Puree again and chill in the fridge. Serve with roasted, thick-cut sweet potato fries for a guilt-free summer side.

Mustard: Making it yourself can mean less salt, more flavor. Combine 3 tablespoons yellow mustard seeds, 2½ tablespoons brown mustard seeds, 1/3 cup white wine (go ahead, pour a glass for yourself), 1 minced shallot, ¾ teaspoon salt, and a pinch of white pepper and allspice in a small bowl. Cover and refrigerate overnight. The next day, pour it all into a blender and pulse until smooth. Take that, French’s!

Do you make your own condiments or have a special hamburger topper for others to try? Share your recipe or idea to turn a plain burger into a masterpiece.