Considering Condiments

As before, we have selected only foods that are improved upon when homemade. Worcestershire sauce, Dijon mustard, and soy sauce, for example, are not feasible (or sensible) to produce at home—hence their exclusion, along with superfluous herb-spice mixtures invented for the uninventive (the ones along the lines of bacon-pepper-lemon-garlic-mushroom flavoring). Nor have we thought it necessary to include several categories that should never have been mass-produced in the first place, including mayonnaise and salad dressings of all persuasions. Good recipes for such preparations are to be found in any authoritative general cookbook.