Your Favorite Spreads, Transformed: 3 New Takes on Condiments
Ketchup, mustard, mayonnaise. This beloved condiment trilogy is an all-star topping on cookout favorites like juicy burgers — and for good reason, as the condiments are satisfying served both separately and when mashed together to create the ultimate spread. But while everyday ketchup, mustard and mayo may indeed be traditional, they can be transformed into all-new ideas with just a few simple how-tos. On this morning's all-new episode of The Kitchen, the cast delivered three new twists on these classic condiments. From Jeff Mauro's secret-ingredient ketchup to Geoffrey Zakarian's caper-studded mustard, read on below for their best ideas.
Ketchup Becomes Banana Pepper Ketchup: Don't let the simplicity of Jeff's two-ingredient ketchup recipe fool you; the result is anything but basic. By mixing diced banana peppers with ketchup, he guarantees a pop of pepper flavor in every bite.
Mustard Becomes Piccata Mustard: Inspired by the Italian chicken dish you know and love, GZ's fuss-free recipe combines creamy and tangy Dijon mustard with the richness of butter, briny capers and fresh lemon juice for a savory spread that comes together in minutes. Perhaps best of all, he prepares the mustard in the food processor, so prep is a cinch.
Mayonnaise Becomes Green Goddess Mayo: Just as green goddess dressing depends on fragrant herbs, so, too, does Katie Lee's five-minute mayo. She purees seasonal basil with parsley, scallions, nutty Parmesan cheese and mayo for a smooth finished product. The key ingredient? Anchovy fillets, which deliver a welcome layer of umami taste to the mayo.