"Deconstructing Kitchen Condiments" is the next workshop from the Intitute of Domestic Technology, to be held Saturday, May 25, 10 AM-noon at the Zane Grey Estate.
Explore dijon mustard, fermented ketchup, vegan Worcestershire Sauce, and Sriracha without the rooster.
Cost is $95 (includes ingredients, supplies and tastings)
Our guide is Zach Negin, impresario of mustard and owner of SoNo Mustard company. We'll explore life beyond mustard 101 beginning with:
Dijon Mustard: Create a beautifully smooth Dijon mustard with white wine. That's just for starters
Fermented Ketchup: We'll dive into the world of fermented ketchup that will forever change your mind about that squeeze bottle sitting in your refrigerator door.
(Vegan) Worcestershire Sauce: Next comes a vegan worcestershire sauce recipe from the Institute director's cookbook "Pure Vegan". Who knew that those pesky anchovies give commercial worcestershire sauce that umami flavor? We'll prove them wrong with our homemade "veganshire" version.
Sriracha: If you love that spicy, Asian hot sauce in the squeeze bottle with a rooster printed on it, you'll love making your own. Our version doesn't contain Potassium Sorbate, Sodium Bisulfite, or Xanthan Gum … I hope you don't mind?
