[0 - 1] I bet everybody watching
[1 - 4] this has a fridge full of condiments,
[4 - 6] some of them probably questionably old.
[6 - 8] So today I want you to go and throw out
[8 - 9] the old ones that are out of date
[9 - 11] and you’re going to take your fridge from this to this.
[12 - 13] I'm going to make eight condiments
[13 - 14] that I cannot live without,
[14 - 16] and one that I kind of
[16 - 17] don't like making that much,
[17 - 19] so I make a lot of it so I never run out.
[19 - 20] Let's get stuck in.
[20 - 21] Condiments can be
[21 - 23] the saving grace of a dish
[23 - 24] that you didn't quite get right
[24 - 26] or they can just improve an already great one.
[26 - 27] So first up, we're gonna make mayonnaise.
[27 - 28] Everyone seems to search for this one
[28 - 30] online a lot, and it's pretty simple.
[30 - 31] There’s a couple of caveats
[31 - 32] first of all, though, eggs.
[32 - 34] I'm using fresh eggs in this mayonnaise.
[34 - 36] In that case, you can't give this
[36 - 37] to pregnant women or anyone
[37 - 39] that kind of struggles with that stuff,
[39 - 40] what that stuff is, I don't know.
[41 - 42] All I do know is that this will only last
[42 - 43] 3 to 5 days in the fridge.
[43 - 45] If you use pasteurised egg yolks,
[45 - 47] it'll last a month in the fridge.
[47 - 49] So I'm gonna use the immersion blender method.
[49 - 50] I think it's the simplest and
[50 - 52] it's just this easy.
[52 - 54] To a tall walled jar, add egg yolk, mustard,
[54 - 56] juice of half a lemon or a whole one
[56 - 59] if it's as dry as the Sahara desert.
[59 - 60] Pinch of salt and oil.
[60 - 62] Now you’ve got a lot of different choices here.
[62 - 63] You can go with an olive oil
[63 - 65] like a really mild olive oil.
[65 - 66] Avocado oil is a great option.
[66 - 68] You can use any other neutral flavoured oil
[68 - 69] if you don't mind eating
[69 - 70] that type of stuff.
[70 - 72] So peanut oil works well. Canola oil,
[72 - 74] which most mayonnaise is made out of. Sunflower oil.
[74 - 76] I'm gonna use some avocado oil
[76 - 77] for most of it,
[77 - 78] and then I'm going
[78 - 79] to use a little bit of olive oil
[79 - 80] just for flavour.
[80 - 81] This is actually smoked olive oil
[81 - 85] from Luke from LP Quality Meats.
[85 - 87] get a little bit of smokiness in it.
[87 - 87] Then you want to have
[87 - 88] a little bit of room
[88 - 89] temperature water ready
[90 - 91] in case it gets too thick.
[91 - 92] And this is the trick,
[92 - 93] take an immersion blender,
[93 - 94] put it to the bottom
[94 - 96] of the jug, start blending,
[96 - 98] and then slowly tilt it to one side
[98 - 100] and slowly bring it up the jug.
[100 - 103] What that's going to do is slowly-
[103 - 104] said slowly enough didn’t I?-
[104 - 107] is slowly going to emulsify
[107 - 108] the fats from the oil
[108 - 110] into the yolks and the mustard.
[110 - 111] See here, it's really thick.
[112 - 113] Add a bit of water
[113 - 114] just to thin it out a little bit.
[118 - 119] Once it’s emulsified,
[119 - 120] check your seasoning,
[120 - 121] don't use your finger, you grub.
[123 - 124] Mmm, smokiness is nice.
[124 - 125] A little bit more lemon juice.
[128 - 128] Don't double dip,
[129 - 131] use the other end. Delicious.
[131 - 135] Into an airtight container. Lid on.
[135 - 136] Make sure you label and date it
[137 - 138] and into the fridge.
[138 - 141] Like I was saying, 3 to 5 days. No problem.
[141 - 142] It's also a great vehicle
[142 - 143] for other flavours.
[143 - 144] You want some garlic mayo?
[144 - 146] Add a couple of garlic cloves into it.
[146 - 147] You want some spicy
[147 - 149] or chipotle mayo, add a chipotle
[149 - 151] chilli with some adobo into it.
[151 - 152] A beautiful little vehicle for flavour.
[153 - 155] Lacto fermented chilli.
[155 - 157] It sounds far more dramatic than it is.
[157 - 158] To make this though,
[158 - 159] we need to go back two weeks.
[159 - 160] And first things first,
[160 - 162] when you're handling chillies like this,
[162 - 163] make sure you put gloves on.
[163 - 165] Then you're going to take the tops
[165 - 166] off the chillies and rinse them
[166 - 167] under water really well.
[167 - 170] Slice them about half a centimetre thick
[170 - 172] and then place them into your ceramic
[172 - 174] or glass fermenting jar.
[174 - 175] Next, we need to make the brine
[175 - 176] and we're going
[176 - 177] to go with a 3% brine here.
[177 - 179] So for every one litre of water,
[179 - 182] you'll need 30g of cooking
[182 - 184] salt or kosher salt in the US.
[184 - 185] Mix that till it dissolves
[185 - 187] and then pour it over the chillies
[187 - 189] and place some weights on the top
[189 - 191] to make sure those chillies stay submerged.
[193 - 194] Now we're back from the past,
[194 - 195] you can see there,
[195 - 198] there is a bit of stuff on the top.
[198 - 199] Unless you have like a green
[199 - 200] or a blue colour,
[200 - 203] all that stuff on the top is no issue.
[203 - 204] And take these weights out,
[204 - 207] put those to get washed. This fermenting
[207 - 208] jar has a water lock, remember?
[209 - 210] So just need to try
[210 - 211] and get that water out of there
[211 - 212] before I start
[212 - 213] pouring the chillies out.
[214 - 215] It smells boozy.
[215 - 215] It's very active.
[215 - 217] You can see it's still bubbling away.
[217 - 218] Alright, I'm going to pour these out.
[220 - 221] Let those drain.
[221 - 222] Look at the colour.
[222 - 225] I wonder what this tastes like. Oh, spicy.
[225 - 227] Add those chillies to your blender
[227 - 228] along with the vinegar.
[228 - 229] Big fan of this coconut
[229 - 231] vinegar, Filipino coconut vinegar.
[231 - 232] Works well in this.
[232 - 234] You can really use any vinegar you want. White distilled
[234 - 237] vinegar, Apple cider vinegar. Malt vinegar.
[237 - 238] Start to blend.
[241 - 243] Let's have a taste.
[244 - 249] Don’t get me in the eye. Delicious. Spicy, vibrant.
[249 - 250] Salt level’s perfect.
[250 - 251] That's a contender
[251 - 252] for better than cholula**.
[252 - 255] One more optional step, xanthan gum.
[255 - 256] What this does, is
[256 - 257] kind of thicken it slightly
[257 - 259] and also kind of smooth it out
[259 - 259] a little bit.
[259 - 260] So you want to add this
[260 - 262] while the machine's running.
[262 - 263] Xanthan gum is pretty easy
[263 - 264] to get now too.
[264 - 266] It's in most supermarkets I'm pretty sure
[267 - 268] and if it's not at supermarkets,
[268 - 269] you can definitely get it online.
[269 - 271] The great thing about xanthan gum is
[271 - 272] you don't need to use heat.
[272 - 274] It's room temperature stable.
[274 - 275] So unlike corn flour or potato
[275 - 276] starch, you need to heat it.
[276 - 277] This you don't, but you do
[277 - 279] need it to be moving. Done.
[279 - 280] Look at that colour.
[280 - 283] Vibrant, like a nice consistency now.
[283 - 283] What you’ve got to do
[283 - 284] is pour it into a bottle,
[286 - 286] then in the fridge.
[286 - 289] Now the salt and vinegar content of this
[289 - 290] is basically going to preserve it
[290 - 292] as long as your jars are nice and clean,
[292 - 295] 2 or 3 months, no problem at all. Yuzu kosho.
[295 - 296] Now it's kind of hard
[296 - 298] to make yuzu kosho here in Australia
[298 - 300] because Yuzu’s have a very short season
[300 - 301] and they're really hard to get.
[301 - 302] So this is a version of it.
[302 - 303] It's not really Yuzu kosho at all.
[303 - 306] It's more a lime, lemon
[306 - 307] and orange kosho.
[307 - 309] We also can't get the shishito peppers
[309 - 311] that I like to use in Yuzu kosho either.
[311 - 313] So I think that the jalapeno is
[313 - 315] a great option instead.
[315 - 316] First step, remove the seeds
[316 - 318] and then dice them really fine.
[319 - 322] So we need 80% chilli, 20% zest.
[322 - 324] We got 65g of Chile here.
[324 - 326] We're going to divide that by eight
[326 - 327] and then times it by two.
[327 - 331] And that gives us 16.5? Mitch: 16.25. Andy: .25.
[331 - 334] Close enough 16g ish of zest.
[334 - 336] We're going to start with one orange first.
[336 - 338] Oh no, I wasted my precious zest.
[339 - 342] We're still at zero grams. Lemons.
[344 - 345] And our limes.
[345 - 347] So we got 81g in total here.
[347 - 349] Chilli and the zest.
[350 - 351] of that total weight in salt,
[351 - 354] which is about four grams, there or thereabouts.
[354 - 358] We're going to mix this really well. Smells delightful.
[358 - 358] I'm going to place it
[358 - 361] into an airtight container.
[361 - 362] Carefully I'm going to pack it down
[362 - 363] nice and tight.
[363 - 366] Use a spoon that's probably too big.
[366 - 368] Lid on with a label.
[368 - 369] And in the fridge.
[369 - 370] Now you want this in the fridge
[370 - 371] for at least a week
[371 - 373] before you start using it.
[373 - 374] And it will last a month.
[374 - 375] No problem at all.
[375 - 376] By the magic of television,
[376 - 377] this is what it looks like.
[377 - 379] See, it's kind of diluted in colour.
[379 - 379] It's kind of become
[379 - 381] a little bit more pasty.
[381 - 382] And what do you use it on?
[382 - 383] Well you use it on anything.
[383 - 385] Chuck it on some noodles, works
[385 - 387] really well with seafood.
[387 - 387] I'm a big fan of this
[387 - 389] kind of smeared over fish before
[389 - 390] I cook it or oven roast it.
[390 - 392] You can put it on a rice bowl.
[392 - 393] You can kind of make
[393 - 394] a little dressing out of it with some oil,
[394 - 395] like some neutral flavoured
[395 - 399] oil to go over a salad. Yum. Delicious.
[399 - 401] Little bit spicy, lots of citrus in there
[401 - 402] and that salt just kind of keeps
[402 - 405] it all from going bad. Mustard.
[405 - 406] First of all shout out to Brad Leone.
[406 - 408] This is a version of his recipe
[408 - 410] that I first watched a long time ago
[410 - 411] on the old YouTube channel
[411 - 412] he used to be on.
[412 - 414] But to make this we need to shoot back
[414 - 415] one week ago.
[415 - 415] So you’re going to need
[415 - 417] some yellow mustard seeds,
[417 - 419] some black mustard seeds, mustard
[419 - 420] powder, some sauerkraut
[420 - 421] juice, some verjuice
[421 - 423] from the Queen herself, Maggie Beer.
[423 - 425] Some apple cider vinegar and salt.
[425 - 426] So add all the mustard seeds
[426 - 429] to a mortar and pestle and at this point,
[429 - 430] you can grind them as fine as you want.
[430 - 431] I like them still to have
[431 - 433] a fair amount of texture,
[433 - 434] so I'm just going to grind them for
[434 - 435] about 5 to 6 minutes.
[435 - 436] Next you're going to add
[436 - 437] the mustard powder and the salt
[437 - 438] and mix that through.
[439 - 439] Then you're going to add all those
[439 - 441] drying gradients to a bowl
[441 - 443] with the wet ingredients.
[443 - 444] You're going to stir well,
[444 - 445] then you’re just going to
[445 - 446] put it into a mason jar
[446 - 448] with the lid on it loosely.
[448 - 449] If you put it on it tight,
[449 - 449] you might have
[449 - 451] an explosion on your hands.
[451 - 452] Label it and leave it out
[452 - 454] at room temperature from anything from 1
[454 - 456] to 5 days to ferment.
[456 - 458] So that sat out at room temperature
[458 - 460] for three days before I closed the lid
[460 - 461] and put it in the fridge.
[461 - 463] And then I've just taken it out this morning.
[463 - 464] You can eat this
[464 - 467] like it is okay, but it is like
[467 - 470] it's whole grain mustard. It’s delicious.
[470 - 471] Nothing wrong with it. However,
[471 - 472] I prefer my mustard to be
[472 - 474] a little bit more, not like smooth,
[474 - 475] not like Dijon,
[475 - 478] but a bit more saucy I guess.
[479 - 480] simply take it out of the jar
[480 - 481] into a food processor
[481 - 483] and it's up to you how smooth you go.
[484 - 484] you can just have it like that
[484 - 486] and have full blown whole grain mustard
[487 - 489] or you can blitz it a few times.
[492 - 493] That level is kind of
[493 - 494] what most whole grain mustards are at.
[494 - 495] I kind of want it somewhere
[495 - 500] between a whole grain and like a smooth mustard. Perfect.
[501 - 502] the consistency I'm looking for.
[502 - 503] A bit wetter.
[503 - 504] Still got some nice
[504 - 506] big whole grains in there,
[506 - 506] but it's probably easier
[506 - 508] to spread on a sanga.
[508 - 510] Clean jar, in it goes,
[511 - 512] give it a date.
[512 - 514] In the fridge, one month, no problem.
[514 - 517] Alright. Next up, barbecue sauce. Everybody's favourite.
[518 - 519] First ingredient we need is ketchup.
[519 - 521] You can make your own. Don't worry.
[521 - 522] There's a recipe for this later
[522 - 523] on in the video.
[523 - 525] Store bought ketchup works just as well.
[525 - 527] To your ketchup, you're going to add brown sugar,
[529 - 531] apple cider vinegar, Worcestershire sauce.
[531 - 533] I don't know why everyone struggles
[533 - 538] to say that word. Maple syrup, garlic powder, smoked paprika and salt.
[538 - 539] On the heat, mix
[539 - 540] it till it all comes together.
[540 - 541] We're just going to slowly cook that
[541 - 543] for about 15 to 20 minutes,
[543 - 544] stirring every 2 to 3 minutes
[544 - 547] until it's a nice thick viscosity.
[547 - 549] Once it's ready, into some bottles.
[552 - 553] And into the fridge.
[553 - 556] It’ll last a month, no worries. All right. Aioli.
[556 - 557] Now contrary to popular belief,
[557 - 559] aioli does not start with mayonnaise.
[559 - 560] You put garlic in this,
[560 - 561] it becomes garlic mayonnaise
[561 - 562] and it's delicious.
[562 - 563] I'm not arguing that.
[563 - 566] But aioli only has four ingredients; garlic, lemon,
[567 - 568] salt, and olive oil.
[568 - 568] Now, you guys
[568 - 569] have been pretty good lately
[569 - 571] and we've got a bunch of new subscribers,
[571 - 573] but I do know there's a few of you
[573 - 574] who still aren't subscribed,
[574 - 575] so do us a favour
[575 - 577] and click that subscribe button.
[577 - 579] The worst wink I've ever done.
[579 - 580] The other ingredient,
[580 - 581] not really an ingredient,
[581 - 582] but tool we’re going to need
[582 - 583] is a mortar and pestle.
[583 - 586] You can do this in a blender, but honestly,
[586 - 587] if you don't have one of these,
[587 - 589] I do highly suggest you get one.
[589 - 590] They're very versatile and handy
[590 - 594] and it kind of makes aioli, aioli. Garlic, crushed,
[594 - 596] peeled and in.
[596 - 597] Get your lemon ready.
[597 - 598] Just cut it in half.
[598 - 599] Add salt to your garlic,
[600 - 601] crush your garlic
[601 - 602] and then work it into a paste.
[604 - 605] Once your garlic's
[605 - 607] in this nice paste like it is here,
[607 - 608] you can see it's kind of tacky,
[608 - 610] it looks literally like garlic paste
[610 - 611] from a tube, you can add
[611 - 612] a squeeze of lemon.
[613 - 614] Once your lemon’s
[614 - 615] absorbed into your garlic,
[616 - 618] you can start slowly drizzling in the oil
[618 - 619] and mixing at the same time.
[619 - 620] Now, even though we're not using an egg
[620 - 622] yolk, we are still making an emulsion,
[622 - 624] but we're using garlic as our base
[624 - 625] instead of the egg yolk.
[625 - 626] So take your time.
[626 - 627] Do it slowly.
[627 - 628] Pour a bit in.
[628 - 629] Give it a mix
[629 - 630] until it's completely absorbed
[630 - 631] into the garlic and continue
[632 - 633] until you’ve used all the olive oil.
[633 - 634] If it gets too thick at any point,
[634 - 635] you can use a splash of water
[635 - 637] like you would a normal mayonnaise,
[637 - 638] just to thin it out slightly.
[638 - 639] There you go.
[639 - 640] It's that simple.
[640 - 641] Into a jar with a lid.
[641 - 642] Put a label on it.
[642 - 644] Now, this is one of these condiments
[644 - 646] that fresh is best.
[646 - 648] This will last 24 hours, no problem.
[648 - 649] But you really start
[649 - 650] to lose the pungent-ness
[650 - 651] that you're looking for
[651 - 652] with this condiment.
[652 - 653] So you kind of need
[653 - 654] to make it the day of
[654 - 655] or the day before you’re using it.
[656 - 656] But as always,
[658 - 659] label your stuff.
[659 - 661] Pesto. Very versatile.
[661 - 662] Great in sandwiches, great in pasta,
[662 - 663] great in gnocchi,
[664 - 664] great as a salad
[664 - 666] dressing, lots of uses.
[666 - 667] First thing, obviously
[668 - 669] we need some basil.
[669 - 670] I picked this basil
[671 - 672] and then I’m going to wash it.
[672 - 673] I'm going to Italy
[673 - 674] next week, no, week after.
[674 - 675] By the time this goes out,
[675 - 676] I’ll be back from Italy.
[676 - 677] I'm going to be inspired,
[677 - 678] be full of Sicilian recipes.
[678 - 680] My favourite Sicilian recipe?
[680 - 683] Cannoli for sure. Maybe arancini,
[683 - 684] also from Sicily.
[685 - 687] All right, let me give this a wash.
[688 - 691] And you can just put it on paper towel
[691 - 692] or if you’ve got a salad spinner,
[692 - 693] pump the breaks.
[693 - 694] Cool, leave that to one side.
[695 - 696] You can use a blender,
[696 - 697] you can use a
[698 - 699] mortar and pestle if you want.
[699 - 701] I like to use my immersion blender.
[701 - 702] One clove of garlic.
[702 - 703] You don't need much garlic.
[705 - 706] Add the olive oil
[707 - 708] and the pine nuts.
[708 - 711] Pinch of salt. Blend that.
[711 - 718] And now we add the basil. Parmesan. Freshly grated.
[718 - 719] That's pecorino! He's lying.
[721 - 723] Back in with our blender. Little pulses.
[723 - 725] We’re not trying to really pulverise this
[725 - 726] and make it super smooth.
[727 - 728] That's why we did the pine nuts
[728 - 730] and the garlic first, to make sure
[730 - 731] they were completely broken down.
[731 - 732] Now we're just trying to kind of break up
[732 - 735] that basil a little bit.
[735 - 738] Into a jar, lid on.
[738 - 739] And there you go, into the fridge.
[739 - 740] Now that will last in the fridge
[741 - 743] However, it will oxidise, it'll go brown.
[743 - 744] You may notice
[744 - 746] that there's no lemon juice in this.
[746 - 747] Classic basil pesto
[747 - 748] does not have any lemon juice in it.
[748 - 749] If you do want to keep it
[749 - 750] for longer than a week,
[750 - 751] a couple of splashes of lemon
[751 - 753] juice will help that browning happen.
[753 - 754] But you start to change the flavour
[754 - 756] of the pesto, so,
[756 - 757] it's pretty easy to make.
[757 - 758] Make it the day of, day
[758 - 759] before, maybe two days before.
[759 - 760] Fresh is best.
[760 - 760] And don't forget
[761 - 762] to put the sticker on it.
[762 - 766] Otherwise Dazz will yell at you. Nuoc cham. Literally translates
[766 - 768] to dipping sauce in Vietnamese.
[768 - 769] So there's lots of different
[769 - 770] versions of this.
[770 - 770] This is the probably
[770 - 773] the most unanimous one. Water, sugar.
[774 - 784] Stir that to dissolve. Rice vinegar, fish sauce, lime juice. Carrot, peel
[785 - 789] and finely grate. Garlic.
[789 - 790] Also finely grate.
[790 - 792] And of course, bird's eye chillies.
[792 - 793] Sliced nice and fine.
[795 - 796] Give it a mix.
[796 - 797] Taste it and make sure
[797 - 801] the balance is right. Yum.
[801 - 805] You're looking for a spicy, sweet, sour, salty.
[805 - 806] That's pretty much bang on.
[807 - 808] Into a jar, lid on.
[809 - 811] Give it a label. Nuoc cham.
[811 - 812] So what do you use it for?
[812 - 813] Well you use it for dipping.
[813 - 815] So dipping rice paper
[815 - 817] rolls, dipping grilled pork, basically
[817 - 819] always on the table in Vietnamese food.
[819 - 821] The high salt content and acid,
[821 - 822] this will last in the fridge forever,
[823 - 824] but the flavours will start to mellow.
[824 - 829] So, you know, a couple of weeks, no problem. And finally, tomato sauce.
[829 - 830] Now there's an argument
[830 - 832] to making this yourself.
[832 - 833] It tastes better.
[833 - 834] Now I know everybody
[834 - 836] has tomato sauce in their fridge.
[836 - 838] Everyone's used to the tomato sauce
[838 - 838] that they have,
[839 - 839] and there's nothing wrong with that.
[839 - 840] But if you want something
[840 - 842] that tastes better and
[842 - 843] is probably better for you,
[843 - 844] I suggest you make this.
[845 - 847] First up, dice your tomatoes.
[847 - 848] You can use whatever ones
[848 - 848] you want, really,
[848 - 851] but I do think that these ones work best.
[851 - 852] Little plum tomatoes or
[852 - 853] Roma tomatoes they're also called.
[854 - 855] I've got a mixture, I've also got some of
[855 - 857] these ones, these are like, beef tomatoes.
[857 - 858] Just run your knife
[858 - 860] through them and dice them up.
[860 - 861] Why are we not trying to make
[861 - 862] a replica of the tomato sauce
[862 - 864] that everyone has in their fridge?
[864 - 865] Because I think you'd be stupid to do it.
[866 - 867] It's kind of hard to do
[867 - 868] without using the same ingredients,
[868 - 869] so there's not much point.
[870 - 873] if that's a tomato sauce that you like. Next, apples.
[873 - 874] We want apples for a couple of reasons,
[874 - 875] one for the sweetness
[875 - 877] and the second reason is for the pectin,
[877 - 878] which will help to thicken the sauce.
[879 - 880] Just dice them up.
[881 - 885] Leave the core in, it doesn't matter. Dates.
[885 - 886] Why are we using dates?
[886 - 887] For the sweetness.
[887 - 888] Good source of fibre as well.
[888 - 890] These will also take some time to cook.
[890 - 891] To cook, pressure cooker.
[891 - 892] If you don't have one,
[892 - 893] you can just use a pot,
[893 - 894] it will just take longer.
[894 - 895] To the pressure cooker,
[895 - 897] you’re going to add your vinegar,
[897 - 899] honey and water,
[900 - 901] pinch of salt.
[901 - 902] Just give it a stir through
[902 - 905] so that the salt's evenly distributed. Lid on.
[905 - 907] On to cook, medium pressure.
[907 - 908] Once it comes up to temperature
[908 - 909] and it starts whistling,
[909 - 909] we're going to cook it
[909 - 911] for about 8 to 10 minutes
[911 - 914] and then we'll add the other ingredients. All right.
[914 - 916] Now that pressure has been released,
[916 - 918] open her up. Stunning.
[918 - 919] Let's give it a mix.
[919 - 920] We're going to season it
[920 - 921] with all my spices.
[921 - 922] Then I'm going to blend it.
[922 - 923] I'm going to taste it.
[923 - 923] Gotta be careful.
[923 - 925] We're going to reduce this to thicken it.
[925 - 926] So the flavours are going to intensify.
[926 - 927] So we don't want it too
[927 - 928] salty, too sweet or anything.
[929 - 930] So onion powder,
[931 - 934] garlic powder, celery salt, mustard powder,
[935 - 936] allspice or pimento,
[937 - 939] just a little bit and ground white pepper.
[939 - 940] Stir that through as well.
[941 - 942] Now we're going to blend this.
[946 - 948] So that's back in a clean pot.
[948 - 949] Going to turn it on a low heat.
[949 - 950] We're going to reduce it.
[950 - 951] That's not a low heat.
[951 - 952] That's a low heat.
[952 - 953] We're going to reduce it nice and slowly,
[954 - 955] stirring it constantly
[955 - 957] and this is where this becomes slightly annoying.
[957 - 959] It's fine if you're in the kitchen already.
[959 - 960] If you're not it's kind of annoying.
[960 - 961] You’ve got to stir it.
[961 - 962] You’ve got to do it slowly.
[962 - 964] Hot tip though, you can do it in a slow cooker
[964 - 966] if you want. It will take a good ten hours,
[966 - 968] but you don't need to mix it as much.
[968 - 969] Keep tasting it all the way through.
[969 - 971] When it gets to the consistency,
[971 - 973] the sweetness, saltiness and savouriness
[973 - 974] that you're looking for,
[974 - 975] I'll show you what to do next.
[975 - 976] Two hours later and we are here.
[977 - 978] We’ve got a great consistency.
[978 - 979] It's nice and thick.
[980 - 982] It's a little bit shiny. Nice viscosity.
[982 - 983] It's exactly what you're looking for
[983 - 984] in a ketchup,
[984 - 987] tomato sauce, whatever you want to call it. All right.
[987 - 990] Last chance, last call. Checking seasoning.
[991 - 992] Needs a little bit more salt.
[992 - 993] Don't forget this is a condiment.
[994 - 996] So, you want it, like, not on the edge,
[996 - 997] but you want it seasoned.
[998 - 999] I'm happy with that.
[999 - 1006] Time to bottle. Ketchup sorted.
[1006 - 1008] This will last one month in the fridge. No problem.
[1008 - 1010] So there you go. Nine condiments
[1010 - 1012] to level up your fridge door.
[1012 - 1014] I hope you enjoyed this video legends.
[1014 - 1015] It's been a fun one to pull together
[1015 - 1017] and let me know in the comments what ones
[1017 - 1018] you're going to make,
[1018 - 1019] or if you're going to make them all.
[1019 - 1019] Thanks for watching.
[1019 - 1022] We'll see you next week for another recipe. Peace.