A condiment of which we are fond. We're also resistant to spending money and generally inclined toward doing things ourselves. And, as it happens, we have a source for buying mustard powder in bulk quantities which makes the following cheaper than buying jars of mustard.
-Mix equal parts mustard powder, vinegar, and water in a small saucepan. Add more mustard, maybe 50% more, to something like proper consistency. Simmer a few minutes until everything is thoroughly combined and slightly thickened.
-While simmering, stir in any of the following, to taste: some salt, a little red pepper, a spoonful of horseradish, some whole or coarsely ground mustard seeds. Brian invented this recipe, so in the original spirit, throw in whatever you feel like.
This is so easy to make. And it contains no carrageenan, sodium benzoate, yellow #5 or any other crap I can't identify. And it makes me feel like a genius. Look at that!
I'm going to try mayonnaise next. We switched several months ago from some god-awful chemical-laden generic miracle whip to actual mayonnaise, on the basis of its containing fewer ingredients we can't pronounce. There's a perfectly good recipe for this in the Joy of Cooking, which can't be that hard. I am horrified by the contents of commercial Thousand Island dressing, which Brian likes; turns out it's easy to mix up out of other stuff. I've posted here before about our efforts to put stuff on pancakes other than pancake syrup. We've even discussed trying to make ketchup over the summer. I suspect homemade ketchup is a tasty tomato-related condiment which you'll like just fine if you don't pretend it's the same thing as Heinz. We'll have to make up a recipe for that, though, since the only ones I'm aware of are the "can 30 pints" variety, and I want to try it before I commit to all that!
This reminds me, actually, of a thought-provoking post by jedimomma
a few weeks ago. It's completely true (once I thought about it) that most condiments don't actually need to be stored in the refrigerator. But if they were made from food, I wonder if they really would?