For a delicious topping for your burger or sandwich, try making your own condiments.

 

Herbed Honey Mustard

Makes 1¾ cups

2 Tbsp brown mustard seeds

¾ cup mustard powder

1 cup Champagne vinegar

1½ tsp kosher salt

1/3 cup honey

2 eggs

2 egg yolks

1/4 cup plus 2 Tbsp chopped fresh herbs (a mixture of parsley, chives, tarragon, and chervil)

1. Soak the mustard seeds by placing them and powder in a medium glass or ceramic bowl along with the vinegar. Set aside, covered (but not sealed), for 24 hours.

2. Place the mixture in a food processor along with the salt and honey and process for 1 to 2 minutes until the seeds are coarsely ground.

3. Place the mixture in a large metal bowl. Whisk in the eggs and egg yolks. Place the bowl over a large pot of simmering water and whisk the mustard base until it thickens, 6 to 8 minutes.

4. Remove from heat and whisk in the chopped herbs. Taste and adjust the seasoning and flavoring as desired. The flavor may be a bit strong at first but will mellow as it sits.

Mustard may be refrigerated for up to one week.

Adapted from LA Times

 

Classic Guacamole

Serves 8

4 ripe avocados, halved, pitted, and peeled

1 Tbsp lime juice, freshly squeezed

1 Tbsp onion, minced

1 tsp jalapeño pepper

¼ tsp salt

1.    In a small bowl, mash the avocado with a fork to make a slightly chunky mixture.

2.    Stir in lime juice, onion, jalapeño, and salt.

Courtesy of Avocados from Mexico.