Condiment Care

 t's that time of year when everyone uses ketchup, mustard, mayo and hot sauce almost on a daily basis. Yet do werefrigerate them 9or leave them out on the counter as we do in winter? Summer  - and any hot temperature is really not a friend to all those extras from peanut butter to jam included. How does a home chef take care of these vital side ingredients? LUckily there's a guide for them,

New contributor Kristin Miglore, creative director at  Food52.com gave a comprehensive guide in today's New York Times Wednesday Food section. There are guidelines for everything which comes in handy during these warm and soon to be steamy days. The most important condiment in the summer is mayonnaise.It is a vital ingredient in so many summer side salads as well as being what gives sandwiches their flavor and moistness. The big surprise is that it can last outside the fridge for up to three months. However it's wise to  keep it chilled (it is egg based after all)Mayo can get too warm and emulsify.This means it can break down,separate and wind up with an unpleasant taste.Don;t put it in the back of the fridge either. It can freeze and ice crystals can form inside it ruining the texture. All mayo jars should be relegated to the fridge door shelves Homemade mayo, always made with raw eggs should be refrigerated promptly after making to reduce salmonella risk. WHat about the second most used summer condiment - mustard? it is pantry safe and can be left out thanks to nature of the mustard seed along with the added vinegar and salt. Still it can lose it's bright yellow color and even separate. The taste can go off too. It's best to keep it next to the mayo. The same goes for ketchup thanks to tomatoes' acidity. A bottle can be left out (diners do it) but it's best refrigerated for a better taste.

One of the most important ingredients any time of year is butter. Again like mayo it is surprisingly safe at room temperature. Of course salted will taste fresher longer than unsalted thanks to the salt preserving it. However whipped and plant based butters are more delicate and should be refrigerated at all times. Ghee is another matter.It's been simmered in water until that's evaporated.Ghee can keep up to six months. Honey is another, albeit lesser summer ingredient is honey.It's always perfect over fresh fruit or in mocktails as well as in homemade ice cream.Honey is sugar which means it can last indefinitely. well preserved honey has been found in Egyptian tombs dating back 3,000 years. However do not let moisture in.A wet spoon or a loose lid in ninety percent humidity . This can cause yeast to ferment and leave the syrup with a bad taste and odor. Keep the lid on tight and do not keep in the fridge.Ice crystals can form and cause the syrup to become thick and grainy.Many will bring bringing another sweetener from Vermont or Canada this summer - maple syrup.This most definitely has to be refrigerated. Keeping it out at room temps will cause it to ferment. You could have a bottle of maple wine or vinegar  along with a mold riddled syrup.Toss it if there is mold. Maple syrup can be stored in the freezer. It will not be affected by the extreme cold.

These are just some of the suggestions for the summer's most popular condiments. The guide is more thorough, covering capers, Kim chef and even peanut butter. It is a keeper to follow all year round.