Home > Recipes > Seasonings, Salsa, Condiments, Marinades & Vinegars

Seasonings, salsa and condiments you make yourself. Also store-bought marinades. Please also see Gifts from the Kitchen.

Primary Sites:
All about Mustard *
Everything you needed to know about the culinary and medicinal uses of mustard, its seeds and its leaves. [More]

Alternative Clotted Cream (Ted's Recipe) ****
This is listed in condiments, because it's really an adjunct or topping to a number of dishes. And it is listed in baking, because it's ideal with scones. Credit must be given to Ted Johnson, who taught me this recipe. [More]

Basic Barbecue Rub ****
A good basic rub for all your barbecuing. [More]

Basic Body Oil ****
Stored in a cool place, herb oil will keep several months; stored in the refrigerator, it will keep even longer. [More]

Clotted Cream ****
This specialty of Devonshire, England (which is why it is also known as Devon cream) is made by gently heating rich, unpasteurized milk until a semisolid layer of cream forms on the surface. After cooling the thickened cream is removed. It can be spread on bread or spooned atop fresh fruit or desserts. The traditional English "cream tea" consists of clotted cream and jam served with scones and tea. Clotted cream can be refrigerated, tightly covered, for up to four days. [More]

Confit of Tomatoes & Ginger *** 1/2
A different kind of appetizer or dip... [More]

Cy Jamison's Aioli *****
One of the great condiments in the Mediterranean world is the Provençal aioli, really just a garlic mayonnaise, simple to prepare, and it can be made more interesting by adding herbs, cayenne etc. The trick is to add the oil slowly to allow for emulsification. [More]

Fire-roasted Tomatillo Salsa with Basil *** 1/2
A nice salsa for guests or at-home snacking. [More]

Flavourful Food is Key to Success for Healthy Eating, says Maille-commissioned survey *
Low-fat condiments best flavour solution, say dieticians. [More]

Garber Gastronomic: Mustard Madness *
During his first trip to France with us, our son, Kit -- at age 18 -- had a major epiphany: He tasted "real" mustard for the first time. [More]

Grilled Pineapple-tomatillo Salsa *
Ideal served with Douglas Rodriguez's Turkey with Mole Rub, from the same cookbook. [More]

Herbal Vinegar Formula ****
Long lasting, multi-purpose and easy. [More]

Knorr 30 Minute Marinade Smokehouse Mesquite *****
Historically, marinades were briny liquids (such as seawater), used to preserve, tenderize and flavour foods. Today, it's much the same, as marinades still serve two major functions: to infuse flavour and to tenderize. [More]

Maille Moutard à la ancienne (Garber 'classic' food product review) *****
This "Old Style Whole Grain Dijon mustard from France" is our favourite for cooking, or even for slathering on the humble hot dog. [More]

Maple Mustard Sauce ****
Serve with Baked Ham with Maple Mustard Sauce [More]

Mint Sauce *
Author: Recipe by Nathan Fong
Ideal with anything lamb! [More]

Papaya and Black Bean Salsa *
Substitute mango for papaya, if you wish, but remember to use slightly less lime juice. [More]

Persimmon Salsa *****
This condiment enjoys the well-known affinity between persimmons and walnuts, and spikes their mild flavours with chili, cumin and lime. [More]

Salt (Szechuan Peppercorn Salt) *
Author: Recipe by Nathan Fong
This is a great aromatic salt that I use for seasoning many Asian dishes, not just Chinese. It works well with poultry, seafood and meat. Keep in an airtight container at room temperature. [More]

Southwest Salsa ****
A spicy salsa [More]

Tomatillo-avocado Salsa ****
Author:recipe courtesy of Susan Curtis and Kathi Long
The light fresh flavour of uncooked tomatillos adds an interesting twist to the familiar guacamole. Serve with tortilla chips, tacos or fajitas. Quite acidic, but great with bland chips. [More]

Tomato Salsa ****
An easy and tasty salsa [More]

Secondary Sites:
2003 Napa Valley Mustard Festival World-Wide Mustard Competition *
Winners in this mustard competition [More]

Maille Dijon Originale Mustard Awarded Gold Medal at World-Wide Mustard Competition *
And the winner is... [More]

Epazote *
Epazote is a traditional spice used in Mexican cooking. [More]

Food Stuff: Pappy's Chipotle sauce marinade (Garber review) ***
Here's a very good regional product (originates in Fresno, CA) that incorporates natural favourings and colour, as well as a no-MSG policy. [More]

Hot Chick Spice Company's Pomegranate Mustard (Garber review) *****
This excellent new mustard has won evalu8.org's "Outstanding Condiment of 2006" Award of Distinction. Five stars. [More]

Maille: Spice up winter meals by indulging the senses *
Even before food is tasted, it is the sight and scent of food that influence what we eat. [More]

Stephanie Yuen's Asian Palate: Dijon Mustard and more *
Food writer and self-confessed "food adventurer" Stephanie Yuen talks about her awakening about the many uses of mustard -- and her transition into the world of Maille specialty products and European mustards. [More]