Make Your Own Ketchup, Mustard, Mayo …
It's easy to make your own condiments!
Why spend a lot of money on condiments from the grocery store that are, in most cases, loaded with corn syrup, artificial flavors, and preservatives? It’s easy to make your own ketchup, mustard, mayonnaise, and more right at home with ingredients you probably already have. Here are a few simple recipes for these favorite kitchen staples:
Homemade Ketchup
Ingredients
- 28 oz. can of tomato purée
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- ⅔ cup packed dark brown sugar
- ½ cup cider vinegar
- ¼ teaspoon ground allspice
- ½ teaspoon salt
Instructions
- Blend tomatoes and purée in a blender until smooth.
- In a heavy 4-quart saucepan, cook onion in oil over moderate heat, stirring, until softened (about 8 minutes).
- Add puréed tomatoes, tomato paste, brown sugar, vinegar, allspice, and salt.
- Simmer, uncovered, stirring frequently, until very thick (about an hour).
- Blend mixture until smooth. Cover and chill for two hours before serving.
Homemade Yellow Mustard
Ingredients
- ¼ cup ground mustard powder
- 2 tablespoons whole mustard seed, crushed with a mortar and pestle
- ¾ teaspoon salt
- ¼ cup water
- 4 teaspoons apple cider vinegar
- 1 teaspoon sugar
Instructions
- Combine dry mustard and mustard seed, salt, and sugar in a bowl.
- Whisk in wet ingredients until combined.
- Pour into a container, cover, and keep refrigerated for 2 days before using. This step is important as mustard needs to mellow for a bit, and it will thicken up. Mustard will keep in the refrigerator for at least 4 months.
- Feel free to add a tablespoon of horseradish, garlic powder, or tarragon to the finished product for added flavor!
Homemade Mayonnaise
Ingredients
- 2 egg yolks
- ¾ teaspoon salt
- ½ teaspoon powdered mustard
- ⅛ teaspoon sugar
- 4 to 5 teaspoons lemon juice or white vinegar
- 1½ cups olive or other salad oil
- 4 teaspoons hot water
- 1 pinch cayenne pepper
Instructions
- In a small bowl, beat together egg yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice, until very thick and pale yellow.
- Add 1/4 cup oil, drop by drop, beating vigorously.
- Beat in 1 teaspoon each of lemon juice and hot water.
- Add another 1/4 cup oil, a few drops at a time, beating vigorously.
- Beat in another teaspoon each lemon juice and water.
- Add 1/2 cup oil in a fine steady stream, beating continuously, then mix in remaining lemon juice, water, and oil.
- Cover and refrigerate.
Chipotle Sauce
Ingredients
- 1 cup mayonnaise
- ½ ounce mustard
- ½ ounce freshly squeezed lime juice
- 1 ounce chipotle chili in adobo sauce, chopped finely
- ¼ ounce fresh garlic, minced
- salt to taste
Instructions
- Combine mayonnaise, mustard, lime juice, chipotles, and garlic in the bowl of a food processor.
- Purée until fully combined.
- Add salt to taste.
- Cover and refrigerate.
Jaime McLeod
Jaime McLeod is a longtime journalist who has written for a wide variety of newspapers, magazines, and websites, including MTV.com. She enjoys the outdoors, growing and eating organic food, and is interested in all aspects of natural wellness.
- Jaime McLeod#molongui-disabled-link
- Jaime McLeod#molongui-disabled-link
- Jaime McLeod#molongui-disabled-link
- Jaime McLeod#molongui-disabled-link
I do not know a lot about mexican foods and condiments, so please excuse my ignorance here. We just don’t have a lot of that kind of food here where I live. I grew up eating scandinavian foods, mostly!
What is chipotle in adobo sauce? Is this something that comes in a jar as a whole pepper in brine or something? I don’t even think my grocery stores carry things like that but I guess I could look and ask.
What is chipotle used for otherwise? Is it terribly hot (spicy)??
Adobo is a thick liquid like seasoning sauce used for stewing meats or as a marinade for grilling meats. It is made with paprika, garlic,onion and other mexican spices. Alone it is spicy but not hot, with a tangy sweet flavor.With chipotle, heat is added to the spiciness. Depending on the amount and heat of the individual chipotle peppers used, It can vary from 2500 to 8000 scoville units.
Chipotle peppers are Jalapeno that have been ripened to maturity then dried and smoked.The obvious difference in the raw pepper is the red instead of green color on the mature jalapeño or chipotle.
You can find online if your store doesn’t carry them.
Thank you so much for these homemade recipes!
[email protected]
I don’t have a blender, how else can I puree for the ketchup recipe? I’ve been wanting to make homemade ketchup for a while.
Hi Brittany, do you have an immersion blender? Otherwise, you can cook and strain similar to the way you’d make applesauce, pressing through a sieve.
Stevefah,
Sucralose is commercial sugar that has been treated with chlorene.
Julie, the vinegar “cooks” the egg (at least chemically speaking), so no worries.
jeannine, Xanthan Gum is better to use in mayo than guar. Guar is used in commercial ketchups and so your “mayo” would be a runny dressing. Also agave syrup or molasses would be probably your better bet than stevia as stevia leaves a noticable aftertaste not normally found on sandwiches or fried foods.
I wonder if I can use guar gum to thicken instead of raw egg and stevia powder instead of brown sugar. I would use olive oil or grapeseed oil. With all the controversy over oils like veg/canola/soy, with weight,cancer, digestive and GMO issues, I want to stay away from it.
is the mayo safe with raw egg?
Excellent! Thank you for the post! How long will the Mayo last, in the fridge?
Beckie,
A few weeks in a sealed container.
Yay! Bless you dear lady!!