One of the classrooms at The Brooklyn Kitchen
This post is a big ole ad (even though they sure as heck are not paying me) for The Brooklyn Kitchen. They have endless classes on everything from brewing your own beer at home and cake decorating to pickling and bread baking, and all for around $50 a pop. They are informative, taught by experienced and knowledgeable chefs, and located super close to the Lorimer stop off the L train in Brooklyn.
Why aren’t you leaping off your couch to go take a class right now?
On Monday night I went out to The Brooklyn Kitchen and took the class on condiments. I am now full of information on how to craft my own mayonnaise, ketchup, BBQ sauce, mustard, citrus vinaigrette, and green goddess dressing.
While chef Brendan McDermott, who taught the class, stressed that recipes are the devil (my words, not his) and that home cooks should use their palates to craft truly special condiments, I’m going to share with you a couple recipes so you can start the condiments journey on your own.
You. Are. Welcome.
Greens with citrus vinaigrette (on lettuce), green goddess, and mustard
3 Tbsp ground mustard seeds
3 Tbsp cheap beer (you heard me)
Healthy pinch of salt
2 tsp olive oil
Add the beer to the mustard and mix well. Add the salt and olive oil. Taste. If it’s too spicy for your liking, add a little more oil. If you’re a glutton for punishment, add more mustard powder.
That’s IT. Can you believe this? Don’t you want to slather this on everything in your cupboard and declare yourself Queen of Condiments?! No…? Just me…?
On to mayo!
French fries with (counterclockwise from top) ketchup, BBQ sauce, curry ketchup, and mustard
3 egg yolks
3 cups oil (canola, grapeseed, or olive)
1 Tbsp lemon zest (or zest from half a lemon)
1/4 cup lemon juice (or juice from one lemon)
2 tsp homemade mustard
Healthy pinch of salt (or 2 to taste)
2 Tbsp warm water
In a blender, on low speed, blend together egg yolks, lemon zest, lemon juice, and mustard. Add salt. Add warm water. While the blender is running, add the oil VERY slowly, in as thin and slow a stream as your hand can muster. You absolutely have to add the oil as slow as possible so the mixture stays emulsified. Once the oil is added, you have mayonnaise! Let the mixture sit out at room temperature for about an hour before refrigerating so the mixture doesn’t separate in the cold.
Mayonnaise is an amazing base for so many things; ranch dressing, green goddess dressing, flavored mayo like chipotle and sriracha, and can be used to beef up cakes and baked goods. Seriously, this is the stuff.
All this and more at The Brooklyn Kitchen! Check it out.