Make Your Own Condiments

Learn how to make 3 delicious condiments. Mayonnaise, Mustard, and Boom Boom sauce! And there is nothing better than dipping crispy potatoes in these delicious dips! Learn how to make them all!

Mayonnaise
1 whole egg
½ tbsp lemon juice
1 tsp white wine vinegar
¼ tsp dijon mustard
¼ tsp sea salt
1 cup avocado oil or light-flavored olive oil

Instructions
Add all of the ingredients (with the oil last) into a mason jar.
Give the ingredients a minute to settle, with the oil separating on top.
Place the immersion blender in the jar and press it firmly to the bottom. Turn it on and keep it pressed against the bottom of the jar for at least 10-15 seconds. Once the mayonnaise starts to emulsify and thicken, slowly move the stick blender up and down to fully combine the ingredients.
Once it's all blended, remove the stick blender. Give it a few stirs with a spoon and place in a storage container in the refrigerator. It will stay fresh for up to one week.

Spicy German Mustard
Makes 1 ½ Cups
Ingredients
1/4 cup yellow mustard seed
2 Tbsp. black or brown mustard seed, heaping
1/4 cup dry mustard powder
1/2 cup water
1 1/2 cups cider vinegar
1 small onion chopped
2 Tbsp. firmly packed brown sugar
1 tsp. salt
2 garlic cloves, minced
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. dried tarragon leaves
1/8 tsp. turmeric

Instructions
Combine mustard seeds, dry mustard and water in small bowl. Cover, let stand.

soak for at least 4 hours or overnight.
Combine remaining ingredients in heavy stainless steel 1-quart saucepan. Bring to a boil over high heat; reduce heat to medium.
Boil, uncovered, about 7 to 10 minutes until mixture is reduced by half.
Pour vinegar mixture through fine sieve into food processor or blender.
Rinse saucepan; set aside.
Add mustard mixture to vinegar mixture; process about 3 minute or until mustard seeds are chopped Pour into same saucepan.
Cook over low heat until mustard is thick, stirring constantly.
Store in an airtight container for up to 1 year in the refrigerator.

Boom Boom Sauce

1 cup mayonnaise
1/4 cup ketchup
1 Tablespoon mustard
1/2 teaspoon onion powder
3/4 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon worcestershire sauce

Whisk together all ingredients in a large mixing bowl. Store in a jar in the fridge for up to one week.

Roasted Potatoes

Ingredients

1 lbs fingerling potatoes
2 sprigs fresh rosemary
3 sprigs fresh thyme
3 tablespoons extra-virgin olive oil, plus for sheet pan
Kosher Salt and pepper

Directions
Preheat the oven to 450 degrees. Preheat cast iron skillet for 15 minutes.
Combine salt, pepper, thyme, and rosemary in a small bowl.
Toss potatoes in a medium bowl with the olive oil. Sprinkle generously with seasoned-salt mixture, and arrange potatoes in a single layer in preheated pan. Roast until they are golden on the outside and tender when pierced with a sharp knife, 20 minutes. Remove from oven, and serve hot.