Do you mix condiments to make even better ones?

MSE_Laura_F

Following the news that Heinz is launching ketchup filled hash browns, I'd like to hear about the cross-item sauces you make yourself (and therefore don't need to buy).

For me it's pickle and mayo. I was given a jar of 'Branstonnaise' recently and since then have been doing my own much more cheaply with the own-brand mayo and pickle I usually buy.

I'll also mix my own Marmite and peanut butter when the mood takes me, rather than buying Marmite's ready-mixed jar (I just don't think I'd get through that much of it). And I'll sometimes do Colman's mustard with baked beans.

What other everyday product mash-ups are worth trying?

bouicca21

I make my own tartare sauce, and sometimes add Dijon mustard to turn it into remoulade. Does that count?

MSE_Laura_F

Definitely. I must look into remoulade - I like tartare but would prefer it with more of a kick.

Brambling

i mix english mustard with tomato sauce to go with burgers

Keithy13

What about smooth peanut butter and sweet chilli to make satay.

bouicca21

MSE_Laura_F said:

Definitely. I must look into remoulade - I like tartare but would prefer it with more of a kick.

Add more gherkin!

YorksLass

I make my own barbecue sauce/marinade, rose marie sauce, satay sauce, sweet & sour sauce, salad dressings, tandoori marinade mix, mixed spices and mixed herbs.  It's quick and easy and you can just make up the amount you need.  The barbecue sauce can also be frozen so it's worth making up a larger batch.

I also make my own pickled onions and cucumber - just slice ordinary onions thinly, place in a jar, cover with malt vinegar and leave for a few days.  Same for pickled cucumber.  And sometimes a mix of both.

All this started many years ago - more than I care to remember - when I was a SAHM mum with two young children and only one wage coming in.  I bought a Shirley Goode cook book (many will remember her) and learned from her ideas of making things cheaply instead of buying ready made.

joedenise

Another one here who makes sauces like sweet and sour, BBQ etc and various mixes of spices for curry, jerk etc.

twopenny

Not sure if it counts but I make red tomato chutney from the supermarket surplus (red toms, onion, stock cube sometimes a little sugar) when they are discounted and add chilli, paprika what ever is in the cupboard to make  a hot chilli chutney for burgers, steak sandwiches, cheese sandwiches - wherever you want a touch of heat.

I've found bottled sauces are very expensive now.

Rosa_Damascena

twopenny said:

Not sure if it counts but I make red tomato chutney from the supermarket surplus (red toms, onion, stock cube sometimes a little sugar) when they are discounted and add chilli, paprika what ever is in the cupboard to make  a hot chilli chutney for burgers, steak sandwiches, cheese sandwiches - wherever you want a touch of heat.

I've found bottled sauces are very expensive now.

I do similar but add celery and spring onion to make a nice arrabbiata, much nicer than anything you find in a jar. It goes in the freezer.

Not exactly mixing condiments I know! I think mint sauce plus a dash of ground pepper improves ketchup if that helps?

sillyvixen

If I've got hummus that needs using and I'm having salad, I water it down and add lemon juice and black pepper to make a dressing.