Let’s talk condiments. The bevy of background noises that make a dish complete. The small components that never get top billing. Hey, everyone knows Diana Ross, but how many of us can name all 3 Supremes? ( If you can, take a bow!) Think of condiments as the Supremes;  unsung –but, singing –heroes of a kitchen.

There are as many condiments are there are Dan Brown books in circulation. Every culture has their own cornucopia of culinary back-up singers. Mustards, chutneys, pestos, hummus, aiolis, tartar, salsas, mayonnaise, confitures, gravies, curries, mole, gribiche, garum, harissa, tapenade, horseradish, wasabi, pickles, relishes, kimchi, remoulade, ravigote, nam phrik  jaew, and so on and so on…………… These are the the background notes that make food sing.  Sometimes spicy, complex, pungent, sour, salty, umami, titillating, and oh so mysterious! The verve of the food world.

Of course, being a Chef and a very curious fellow who is obsessed w/ food ( oh, really? ), I have made all the above-listed ‘supporting actors”,  plus a # of others. No, I’m not asking you to go into your kitchen and not leave until you have made 25 condiments to share w/ family & friends. I’m simply suggesting that you experiment w/ any you haven’t yet tried. Check out the specialty shops in your neighbourhood, the markets, etc.  Look online. Talk to friends of different ethnic backgrounds. The sharing, and tasting, of other cultures can move mountains, AND tastebuds!

If, however, you are feeling adventurous, do try making a few yourself. Many are very simple and do not require a hatchback of ingredients. For example, mustard is such a pleasure to make, and the flavour…. well, it puts other mustards to shame! Another traditional favourite of mine is tapenade. The only tedious part is pitting the olives. Invite a friend over, put on some funky music, open a bottle of wine and share olive-pitting duty. Use good quality black olives. Put 2 cups pitted olives in a food processor w/ a good glug of decent olive oil, a heaping tablespoon of minced garlic, a tin of good anchovies, a tsp. minced roremary, a pinch of fleur de sel & dried chilli flakes, whirl until smooth. Voila! Scrape into glass container, splash olive oil on top, cover & put in fridge. Oops, forgot a very important step…before scraping into container, TASTE! Isn’t that just so yummy? It’s always better when you’ve made it yourself, or you know the person who made it.

Keep exploring, experimenting, and tasting.

Tastefully Yours,

Luke