1.5: Condiments

Strictly speaking, a condiment is any food added to a dish for flavor, including herbs, spices and vinegars. Today, however, condiments more often refer to cooked or prepared flavorings, such as prepared mustards, relishes, bottled sauces and pickles served to accompany foods. We discuss several frequently used condiments here. These staples may be used to alter or enhance the flavor of a dish during cooking, or added to a completed dish at the table.

Chutney (from the Hindi word for catnip) is a pungent relish made from fruits, spices and herbs and is frequently used in Indian cooking.

Fermented black bean sauce is a Chinese condiment and flavoring ingredient made from black soybeans that have been heavily salted, then fermented and either slightly mashed (whole bean sauce) or pureed (paste). Both versions are usually mixed with hoisin, chile sauce or minced garlic to produce a sauce that has an intense, pun gent, salty flavor. Yellow bean sauces are similar, but milder and sweeter.

Fish sauce is the liquid drained from fermenting salted anchovy-like fish. It is a thin, golden to light brown liquid with a very pungent odor and salty flavor. There is no substitute for the savory richness that it acids to food and it is considered an essential flavoring and condiment throughout South east Asia, where it is use d in and served with most every sort of dish.

Ketchup (also known as catsup or catchup) originally referred to any salty extract from fish, fruits or vegetables. Prepared tomato ketchup is really a sauce, created in America and used worldwide as a flavoring ingredient or condiment. It is bright red and thick, with a tangy, sweet-sour flavor. Ketchup can be stored either in the refrigerator or at room temperature; it should keep well for up to four months after opening. Ketchup does not turn rancid or develop mold, but it will dark en and lose flavor as it ages.

Prepared mustard is a mixture of crushed mustard seeds, vinegar or wine and salt or spices. It can be flavored in many ways- with herbs, onions, peppers and even citrus zest. It ca n be a smooth paste or coarse and chunky, depending on how finely the seeds are ground and whether the skins are strained out. Prepared mustard gets its tangy flavor from an essential oil that forms only when the seeds are crushed and mixed with water. Prepared mustard can be used as a condiment, particularly with meat and charcuterie items, or as a flavoring ingredient in sauces, stews and marinades.

Dijon mustard takes its name from a town and the surrounding region in France that produces about half of the world's mustard. French mustard labeled as "Dijon" must by law, be produced ‘only’ in that region. Dijon and Dijon-style mustards are smooth with a rich, complex flavor.

English and Chinese mustards are made from mustard flour and cool water. They are extremely hot and powerful. American or "ballpark" mustard is mild and vinegary with a bright yellow color. Unless it contains a high percentage of oil, mustard never really spoils; its flavor just fades away.