Learn How Caterers Can Benefit by Using Made-From-Scratch Condiments

Homemade Condiments: A Caterer’s Big Drawing Card

Homemade Condiments for the Trendy Caterer

As a caterer, you are always trying to set yourself apart from others in the industry with premium offerings that include the best ingredients. The goal is to differentiate your business from others with unique flavors and concepts that earn you a reputation for originality and quality. Offering homemade condiments is a way to give a specialized twist to common foods that people have in their refrigerators, giving an artisanal flare to old familiar flavors.

Homemade Condiments: Perfect for Caterers

While some home cooks may embrace the homemade trend, it’s still way easier for them to grab condiments off the supermarket shelf and store them for later use. Caterers, on the other hand, can whip up a batch of homemade condiments – to be used at a specific event – and not have to worry that it won’t last forever in the refrigerator. Store-bought condiments are loaded with sugar and chemicals, which make them long lasting but not the healthiest of items. Making your own condiments may seem to hark back to the middle of the last century but, creatively, they are a big step forward in this age of health-conscious menus that stress natural ingredients.

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Discover the Health Values and History of Familiar Mustard

Mustard: A Healthful and Flavorful Condiment

Mustard: Possibly the Greatest Condiment of Them All

Mustard may have come alive for Americans in the early 20th century, when it was first coupled with the hot dog, but its history is longer and spicier than you might have imagined. The mustard plant, a member of the Brassica family, has tiny round seeds and tasty leaves, and the condiment mustard is made from the seeds of this plant. Its English name, mustard, is derived from the Latin words, mustum ardens, which mean “burning must.” This is a reference to the spicy heat of the crushed mustard seeds and the old French practice of mixing the plant’s ground seeds with “must,” the unfermented juice of wine grapes.

Mustard Facts and Stats

To keep things straight, mustard is technically the plant, while prepared mustard refers to the condiment. (In most cases, though, when people say “mustard,” everyone knows they’re referring to the condiment.) The seeds aren’t flavorful until they are cracked, after which they are mixed with a liquid to become prepared mustard.

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