By Piet Jones
You spent months experimenting with different cuts of beef to get just the right amount of fat content for your grind. Hours with different seasoning combinations. Visits to every artisan bakery within driving distance for just the right bun. Finally, all the components of your signature house burger are ready and you’re going to top it with a dollop of… Heinz ketchup?
No, probably not. Like many other chefs and restaurateurs, you’re going to make your own condiments from scratch. That is what your house burger and specialty sandwiches are crying out for. The nice part, you’re only limited by your imagination as to what you can do.
Traditionally, a condiment is a pickled or preserved food that is used to enhance and complement the flavors of a dish. In America, we’ve narrowed that down to a few. For burgers and sandwiches it’s ketchup, mayonnaise, and mustard. Add relishes for hot dogs and then cocktail and tartar sauces for seafood. But there’s a certain sameness to all those and, in the competitive world of dining, you need to stand out. Fortunately, there’s a way to make condiments that will help you separate from your competition.