Most sauces and condiments, mass-produced and sold in grocery stores, can be made better at home. In my January, 2014 post I discussed the benefits of making your own tartar sauce by eliminating useless ingredients such as high fructose corn syrup, mustard flour, artificial flavors, potassium sorbate, ad nauseam. The New York Times Magazine recently published an article, by food writer Mark Bittman, that provides simple recipes for seven frequently used condiments. I plan to try them all.
All good cooks know that a sauce or relish can enhance the flavor, texture, and moisture of a dish. When homemade with fresh ingredients, the sauce is guaranteed to provide that extra pop that makes a good dish an excellent one. Here is a link to the New York Times article: Bittman, Mark. “Relish The Opportunity.” The New York Times Magazine. 20 July 2014: 42 – 43. Print.