Recently, I made two standard, pretty universal condiments from scratch. I’m still tweaking the ketchup recipe, but I love the basic palette. Homemade ketchup is a mix and taste adventure, as the amounts of spices can be altered, as well as the type of vinegar used (for example, balsamic instead of apple cider.) I’m having fun with this one!
HOMEMADE KETCHUP
one 6-oz.can tomato paste
1/4-1/2 C. apple cider vinegar (for the most nutritious version, use ACV that contains the “mother”, for example Bragg’s brand.)
1/2 t. salt
1/2 t. dried oregano
1/2 t. cumin
1/8 t. pepper
1 t. dry mustard
1-2 t. Worcestershire sauce
2. T. molasses, or honey (molasses gives a richer, darker flavor)
OPTIONAL: garlic powder, onion salt to taste
Thoroughly whisk all ingredients together. Store in the ‘fridge.
(Adapted from Cupcakesandkalechips.com)
HOMEMADE MAYO
2 whole eggs
1 t. apple cider vinegar
3/4 t. salt
2 t. prepared mustard
2 C. LIGHT olive oil (not a vegetable blend)
Blend everything except the oil in a food processor until smooth and golden. VERY SLOWLY, while machine is running, drizzle in the olive oil. Continue to blend until the mixture has emulsified. Store in ‘fridge for up to two weeks. And yes, pure mayo is yellow due to the egg yolks. I love this recipe.
NOTE: Because olive oil is not cheap, ounce for ounce, store-bought mayo is less expensive than homemade. But if controlling the sugar/salt content and eliminating non-food additives is important to you, homemade is worth the extra pennies.
Adapted from Satisfying Eats Cookbook
