Every few weeks I find myself placing red, yellow and white containers into my grocery cart. Ketchup, Mustard and Mayo are pretty much American staples – and according to the History Channel, 97% of American’s keep them in their kitchens. But have you ever wondered what was inside those containers? I took a look once and got grossed out by lots of names I couldn’t pronounce. I immediately started buying different brands than I had been, but it got me thinking. Could I actually make my own condiments? Would it be worth it?
Turns out, going all DIY on your own condiments is ridiculously super, super easy. And the results taste hundreds of times better than anything you can buy at the store. But that’s pretty much always the case, isn’t it?
Making homemade ketchup was very similar to making homemade marinara sauce, with a few minor spice adjustments, and then blending it until smooth. The result was a silky smooth sauce with a phenomenal taste!
Homemade Mustard was a fun recipe, too. You start with whole mustard seeds that you soak overnight. Add some more spices and blend it up, and let it sit in the fridge to mellow! The last step is super vital because at first the mustard is obscenely potent. But after a few days the mustard has mellowed to a pleasant and perfect mustard taste! I left mine kind of chunky and spicy, because that’s the way I like it. But if you want something smoother, add more water while you puree. If you want a more sweet/mild flavor, you can add more maple syrup.
The mayo was the one I was most worried about because it contains a raw egg and is classically a difficult sauce to make. However, I have found a way that turns creating your own mayonnaise a super cinch. Its pretty much no-fail! AND it takes less than 5 minutes. The secret weapon? A blender!
These condiment recipes are so easy to make, and so easy to customize to reflect your seasoning preferences! Have fun cooking!
Prep Time: 20 minutes
Cook Time: 60 minutes
Keywords: dip/sauce tomatoes American
- 2 tablespoons olive oil
- 1 medium onion chopped
- 1 clove garlic, minced
- 28 oz tomato puree
- ½ cup dark brown sugar
- ¼ cup cider vinegar
- 1 tablespoon tomato paste
- ½ teaspoon kosher salt
- ½ teaspoon ground mustard
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 1/8 teaspoon cayenne pepper
In a medium saucepan, heat the oil over medium heat.
Add the onion and cook, stirring occasionally, until soft but not brown (5-8 minutes).
Add in the garlic and stir for 30 seconds.
Add the tomato puree, brown sugar, vinegar, tomato paste, and seasonings.
Bring to a boil, reduce heat to low, and simmer for 45-60 minutes, stirring occasionally, until the sauce is thickened.
Place the sauce into a blender and puree until completely smooth.
Wash and dry the saucepan, and then place a fine mesh strainer over top. Strain the ketchup, and use a spatula to force all the ketchup through.
Taste and adjust seasonings if needed.
Pour the ketchup into a jar, seal with an airtight lid and store in the fridge for up to 3 weeks.
Prep Time: 5 minutes + Overnight
Cook Time: 60 minutes
- ½ cup yellow mustard seeds
- 1/2 cup dry white wine
- 2 tablespoons apple cider vinegar
- 4 tsp pure maple syrup
- ¼ cup water
- 4 teaspoons ground turmeric
- ¼ teaspoon fine sea salt
- 1/8 teaspoon fresh ground black pepper
Combine the mustard seeds, wine, vinegar and water in a medium. Cover and let sit overnight at room temperature.
Dump the seed mixture into the bowl of a food processor.
Add the maple syrup, turmeric, salt and pepper.
Process until smooth and the desired consistency (you can adjust with additional wine, vinegar, water or sweeter 1 TBSP at a time until it is to your liking).
Pour into a clean lidded jar.
Store in the refrigerator up to 6 months.
Prep Time: 5 minutes
Cook Time: 0 minutes
- 1 whole egg
- ¾ cup olive oil
- 2 Tablespoons white wine vinegar or lemon juice
- ½ teaspoon salt
- ½ teaspoon dry mustard
Place the egg (be careful not to break the yolk when you add it), vinegar, mustard and salt into the container of a food processor.
Blend until smooth, and then slowly add the olive oil while continuing to blend.
Blend until thick.
Store in an airtight container in the fridge for 4 weeks.
For the month of December Jenni from The Gingered whisk challenged us to make our own condiments. Ketchup, Mayo, hot sauce… nothing is too challenging for the daring cooks