Don’t Buy Bottled Sauce Until You’ve Watched This Video

Condiments can take a meal from good, to amazing and with these 9 condiment recipes, you’ll elevate any meal you cook. I can’t live without these 9 and I think you’ll agree.

You can now listen to my video in Spanish. Simply select the Spanish audio option in the settings while watching.

RECIPES:

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Timestamps:
00:00 Intro
00:20 Mayonnaise
02:33 Fermented Chilli Sauce
04:54 Kosho
06:44 Wholegrain Mustard
08:34 BBQ Sauce
09:15 Aioli
10:59 Pesto
12:44 Nuoc Cham
13:46 Ketchup
16:48 Outro

Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins

[pronumeral]

Hey Andy - if you want your pesto to stay green, you need to blanch the basil leaves before blending. I've done this myself and can confirm it works.

[Null_Experis]

If you have an immersion cooker/sous vide machine, you can make your homemade mayo last much longer by pasteurizing your eggs before using them.
Set your water bath to 135.0ºF, and when it comes up to temp gently place your eggs inside for 1 hour and 20 minutes.
When done, put them into an ice water bath to cool them and dry them off, then mark the shells with a P so you know which ones are sterilized and put them in the fridge.
Mayo made from pasteurized eggs will last up to a month with no issue.

[SaschaBielicke]

Thank you for the nice recipes ... if you want keep the pesto longer green - stop the oxidation by always keep a layer of oil on top after scooping something out of the jar

[PhotosByDante]

Hey Andy, doubtful you'll see my message but I just wanted to say im a massive fan and your channel has been a much needed escape for me that last few months. I was diagnosed with Hodgkin Lymphoma at 23 years old at the beginning of July and have started chemotherapy since. I wanted to extend my thanks that your videos have given me alittle bit of an escape and inspiration to cook and love food again as chemo sort of rips that enjoyment away from you at times. and FINALLY, I now have perfected grilling steaks thanks to your videos!! which is such a win at the moment. Absolutely love the videos Andy! Keep up the fantastic work

[Chig_Beggers]

The one thing I love about Andy's recipes is that they're easy. They cater to both amateur and home cooks without the barrier to knowledge. Making a lot of these sauces I feel is daunting when researching on your own, and there's so much variation in the recipes that I imagine to a lot of novice chefs it's a bit of a turn-off. But it's great to see such an simple guide for condiments I use everyday with easily accessible ingredients. Excellent vid!

[marc_spence]

Mate, every time I get a bit sick of cooking, I watch one of your vids and I always get at least one thing from it that gets me back into the kitchen and inspired to have a crack. This time was the Nuoc Cham so thank you once again brother.

[inplfw]

Love love LOVE the proper distinction between mayo and aioli. I've got a friend with a wicked egg allergy and it's always a bother for her when we go places and have to ask if the aioli that's everywhere on menus has egg in it. Just because aioli and mayo are similar, and aioli has some gourmet connotations, does not mean that you can call your mayos aiolis.

[simonbertiou]

Pesto also freezes really well, if you use it for hot foods its not a problem and if you want to use it for cold stuff just take it out a few hours later

[melodyyoung]

Thanks, sometimes I make a fresh herb "pesto"
Usually because I have loads of cilantro and bits and pieces of garden herbs
I use my ancient mini food processor,
Cilantro, dill, fennel greens, oregano, etc
Crushed garlic, lemon juice and zest, oil, salt, maple syrup,
Sometimes I add sardines or black olives,
It's a great way to use up odds and ends, excellent with hummus, dips, on sandwiches or to jazz up a sauce.

[TrinaMadeIt]

Pesto freezes really well!! We make huge batches and freeze in individual portions.

[andersonomo]

Kosho - never heard of it but definitely will make it, it sounds amazing AND it's so economical. I love recipes that use ingredients that might otherwise end up discarded, like citrus skins. The tomato sauce is one I'll try when tomatoes are in season. Looking forward to the celebration when you hit 5 MILLION subscribers! YOU, dear Andy, are THE LEGEND!! Cheers from Sydney.

[thusspokekayvon]

I can't tell you how much I love hearing you pronounce Mexican words :D

great work, chef!

[ercedwrds]

Excellent video as always. The biggest takeaway for me is the technique Andy uses for zesting the citrus for the kosho. I have been doing it wrong my whole life.

[matthewshaw]

I love the I don’t want to get sued “will last in the fridge for a month” haha. Some of that stuff will last on the shelf for years with just some flavour degradation.

[jamescassar]

Using a metal container and putting either a damp cloth or kitchen paper on top will keep the pesto nice and bright. Amazing stuff Andy

[leonardocappelli]

Andy great video, just a quick italian tip: if you want your pesto to last even longer, once in the jar, cover it with a layer of olive oil (like slightly less than a finger), this way it won't mold (it may mold the oil but you can just remove it with a spoon) and in will not oxidise too
Keep it up!💪

[raygalloway]

I'm a retired Chef I've made many of the sauces and of course some different ones. But I did enjoy watching make yours.

[DerekBolli]

Great video Andy, I'm going to have a go at several of these. One quibble: "Always wear gloves when dicing chillies". Birdseye chilli: No gloves for Andy 🙂 Daz must have been distracted at that moment 🙂 Hope you washed your hands before rubbing your eyes or handling the old meat and two veg. Can be excruciatingly painful otherwise 🙂

[Oyakatahinomaru]

Yuzu koshoo can change taste of miso soups dramatically. That’s why Japanese in Kyushu loves yuzu koshoo. Thanks bro!!!

[rwhynot]

I just made a hot sauce today after a 3wk fermentation of reapers, Trini scorpions and 7 Pot Brain Strain peppers. Half the batch was straight-up like Andy's, just a touch of vinegar and the second was flavoured with garlic, onion with equal parts honey, liquid smoke, apple cider vinegar and bourbon. Homemade hot sauce is so much fun - you don't even need to ferment (but the flavour is so much better).