In Your Food: I Bet You Didn’t Expect It Here…Condiments Round 2

Those dill pickles bothered me. I wandered down the aisle from them, looking for more unexpected places where HFCS might be hiding. Here’s what I found:

tartar sauce

Oh, yeah. Corn syrup on my fish, yum. Here’s one without:

tartar sauce

Or, even better, you could take this opportunity to have some fun in the kitchen! I make my own tartar sauce from these ingredients (sorry, I don’t measure):

lemon juice
garlic powder
pinch of dill
minced fresh onion
dill pickle relish (be sure to check that it contains no freakin HFCS!)

There are a million other things you can put in tartar sauce. A cooking show I saw recently used minced jalapeño and capers. Use your imagination!

OK, back to the condiments aisle. Right next to the tartar sauce, I found this:

horseradish sauce

That’s two strikes for Kraft today. Tsk.

House brand came through on this one:

horseradish sauce

You could make your own horseradish sauce, too. I don’t like horseradish so I can’t offer suggestions about how, but I imagine it would be a lot like the tartar sauce except with (ick) horseradish. The labels can give you ideas for other stuff to put in there, like onion, garlic, paprika. Just leave out the corn syrup.

Strolling on down the aisle I decided to look at this cocktail sauce:

cocktail sauce

Ack! Store brand?

cocktail sauce

Eek! Corn syrup first ingredient!

In fact, I could not find a cocktail sauce on the shelf that was corn-syrup free.

All right, let’s make our own. Since I don’t like horseradish and most cocktail sauces contain it, I’ve been making my own cocktail sauce for years. I start with chili sauce…

chili sauce

Gah! Corn syrup TWICE!

Well, shoot. Let’s make our own.

Back to the organic ketchup from the Spreads. Add red chile flakes, garlic powder, minced onions (or dehydrated onions), maybe a dash of lemon juice or vinegar. Stir, taste, add whatever it needs more of.

Then if you want it to be cocktail sauce, you can add (cough) horseradish. Or in my case, red chile powder and a dash of white pepper.

More condiments next time. (No, we’re not done. Heh.)




In Your Food: I Bet You Didn’t Expect It Here…Condiments Round 2 — 6 Comments

  1. I just want to say that since you started these posts I look at the information on my food labels much more closely, even though I don’t live in the US and we have far less corn syrup in our products (usually our sugar comes from sugar beets, at least in Germany were I live) – as far as I know we even have corn syrup less Coca Cola.

    It was puzzling to me to see modified corn starch in my shop-bought Tsatsiki recently, though. I guess I ought to stick with making my dad’s cucumber/peppermint yoghurt instead, that tastes roughly the same.

      • That recipe and the feedback comments sounds really good, too.
        For myself alone and with not much in the way of condiments in my small kitchen (I’m not really a good cook), my dad’s sauce works with rice (my mum does cooked chicken or cooked beef cubes with peas with it) and if I only make a small, dip potion it’s just nice with bread, although not as thick in consistence obviously when I use yoghurt.

        I use 250g Bioghurt which is half the package, then put in some salt to taste, some either frozen bits of garlic (as I said I don’t cook much and it would just get spoiled at some point) or dried garlic I can sprinkle and mix in until it tastes right ^^ – then (because tea to me solely means herbal tea) I cut open a peppermint tea bag and because I usually buy ones with double sachets, half of one is poured onto the yoghurt. I then dice about one third of a green cucumber and that’s it. That’s enough for one person who really likes it ^^.

        Nice to eat with bread, too, but it’s obviously a lot more runny than Tsatsiki (well it did start out as a sauce for rice, after all).

  2. And you can never stop looking because they may change the recipe.

    A word of wisdom borrowed from my sister, whose experience is that when a product says “New! Enriched!” that translates to “You can’t eat me anymore!” — she’s allergic to soy. (After decades of religious avoidance, she no longer registers on the allergy test, but she regards that as a margin for error, not an excuse for negligence.)

    • Good point. They do change the ingredients. I’m actually finding that some foods that used to contain corn syrup now have sugar instead. Probably too much sugar, but still – better than the corn.

  3. While you’re at it you might want to make your own mayonaise. Or read the back of the Hellman’s. Or use Nayonaise or something else.

    Let’s face it, if you go for name brand anything you’re probably going to be going against your principles. The list of organic brands that are owned by big, friggin, corporations is frightening. We’re supposed to be boycotting almost all of them because they’re pouring money into fighting Prop. (27 is it?) that requires GMO labeling. Sheesh. No one’s fighting GMOs; we just want to know that Coke is using GMO’d ingredients in their Odwalla bars.