Condiment/Spread – FoodWatcher

How to Make Mayonnaise (Go Ahead, Give It a Whirl)

Mayonnaise is flavored fat that’s been processed in a special way to make it spreadable, even when it’s cold. The concept rests on the intuition that fat is good; flavored fat is better; and (in certain situations) creamy, spreadable flavored fat is be…

Mayonnaise is flavored fat that's been processed in a special way to make it spreadable, even when it's cold. The concept rests on the intuition that fat is good; flavored fat is better; and (in certain situations) creamy, spreadable flavored fat is best of all. Learn how to make mayonnaise in your home kitchen by learning all about it here, and you may never reach for the store-bought jar again.

What Is Mayonnaise?

The process of creating mayonnaise is a sort of culinary magic trick called emulsification. Emulsification is when two liquids that don't mix realize a kind of union with the help of a third ingredient (known as an emulsifier). In the case of mayonnaise, oil and water are held together by emulsifiers found in egg yolk.

How to Make Savory-Sweet Shallot Jam With 3 Ingredients

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we’re gue…

On a good day, jam refers to “a food made by boiling fruit and sugar to a thick consistency.” Or on a bad one, “a crowded mass that impedes or blocks movement.” This three-ingredient jam is neither.

This Year’s Best Condiment Comes All the Way From Amsterdam

Mossel en Gin, a laidback seafood restaurant just outside the center of Amsterdam, is one of those places you’re lucky to find as a tourist. Even luckier when you didn’t plan a single thing to do or eat during your two-day trip.

Set in the sprawling, …

Mossel en Gin, a laidback seafood restaurant just outside the center of Amsterdam, is one of those places you're lucky to find as a tourist. Even luckier when you didn't plan a single thing to do or eat during your two-day trip.

Set in the sprawling, serene Westerpark (which is consistently less crowded than its more well-known neighbor, Vondelpark), this five-year-old spot is known for two things: big pots of buttery steamed mussels served with thick-cut french fries and a vast selection of gin and tonics.

How to Make Labneh at Home, Right Now

Every week, a DIY expert spares us a trip to the grocery store and shows us how to make small batches of great foods at home. Today, FOOD52 all-star Rivka Friedman shares some labneh wisdom that she picked up while living in Jerusalem. Rivka is the blo…

Every week, a DIY expert spares us a trip to the grocery store and shows us how to make small batches of great foods at home. Today, FOOD52 all-star Rivka Friedman shares some labneh wisdom that she picked up while living in Jerusalem. Rivka is the blogger behind Not Derby Pie.