Creamy, tangy and zesty, there’s a reason why Ranch Dressing is America’s favorite condiment. And nothing beats the flavor of homemade!
This chunky blend of crispy shallots and garlic infused in aromatic chili oil becomes a spicy topping that goes with meat, fish, eggs, tofu … or just about anything.
Take our already delicious and zingy lemon curd, add blueberries, and you have yourself a shockingly colorful and brilliantly tasty fruit curd that will dazzle your breakfast table.
Lemon curd is a delicious sweet, tart condiment that’s really easy to make with just a few ingredients. You’ll never use store-bought curd again!
This is a repost from a few years back, but we make this curd all the time, and in fact just cooked up a double-batch. We make this for friends, and now some of those friends have started making it for their friends, so our lemon curd is now all over Beacon! Read on for our original inspiration…
Sometimes I think I would probably be fine just having condiments for dinner. A few pickled grapes, maybe some chive Hollandaise licked off a spoon. And these. A whole bowl of these, please.
I wanted something a little sweet and tart to go along with our Grilled Steak with Blue Cheese and Chive Compound Butter and as soon as I saw Ina Garten’s recipe for Balsamic Onions, I knew I wanted to do a version of it. I added thyme because I love their flavor with anything roasted, though rosemary would also be great. I also increased the cooking time by quite a bit because I wanted the onions to be quite soft and caramelized, as opposed to still crunchy.
These pickled radishes are my go-to if I’m making tacos, quesadillas, or really any kind of sandwich. They are so quick and easy and are just the perfect thing to perk up anything slow-roasted or long-simmered. Best of all, they’re ready in under an hour and last for weeks.
We aren’t ardent picklers, but we do have two favorites: quick-pickled red onions, and these tangy babies. You can also add herbs (I like thyme, bay leaf and tarragon best), chili flakes or whole dried chilies for spice. I had a big tin of pink peppercorns that I picked up from Sahadi’s last time I was there so I added them as well.
