Condiments are like old friends -- highly thought of, but often taken for granted - Marilyn Kaytor
From the beginning of my adventures in cookery one of my most agreeable tasks has been creating condiments. In large measure I think the making of condiments rekindles the primal joy of a kid with a chemistry set. A simple vinaigrette can present one with solution, emulsion, suspension, diffusion, absorption, and colloids. That's just the beginning. Think fire. Fire is cool.
Mustard, ketchup, dressing, sauce BBQ and Hot, it doesn't matter. All are a hoot to make (and they make great gifts).
In the beginning it was steak sauce - an attempt to re-create the distinctive sauce used by the Rainbow Steak sandwich shop. (I think Rainbow Steak was owned by Amiel Mokhiber of Amiel’s, whose kids I went to high school with. Amiels has now been resurrected on Henrietta Road, near (in?) Rainbow's old location ). My kid brother Bobby and I had a Saturday afternoon tradition of blending, improvising and tasting. If we never quite achieved our goal, many results were quite tasty.