How To Make Your Own Condiments


I’ll bet that some of you make your own condiments – things like ketchup, mayonnaise, mustard, relish, BBQ sauce, salad dressings, etc…

Basic ‘know-how’ in the kitchen is valuable for general preparedness – the skills of how-to make, prepare and cook foods from ‘scratch’. Not only does this skill set include basic abilities like making your own bread or hands-on creativity while whipping up your dinners, but how about making your own condiments?

For the sake of sharing kitchen knowledge for preparedness and practicality, lets hear some of your own recipes in this department…

Okay, to get things started, here are a few recipes how to make your own mayo, mustard, and ketchup…


Make Your Own Mayonnaise

2 egg yolks
2 Tablespoons lemon juice
1 ½ cups vegetable oil (you pick the kind you like best)

Put the yolks in a mixing bowl. Add the lemon juice. Using a mixer on high, drizzle the oil directly over the beaters, only drizzle it in a small stream. If you just pour it then the mayo will not whip up. Stop drizzling the oil every few seconds and allow the mixture to whip. Keep adding the oil and beating until it whips up to the desired consistency. The more oil you add the thicker it will get.

Note: There are no preservatives in it, so don’t make too much at once (for shelf-life issues). Keep in the fridge for several weeks.


Make Your Own Mustard

1/2 cup dry mustard
1/2 cup cider vinegar
1/2 cup water
2 egg yolks
1 cup sugar
3 teaspoons cornstarch

Dissolve mustard in vinegar. Stir in remaining ingredients until combined, and cook in a double boiler (to keep from burning on the bottom), stirring constantly, until it reaches the desired thickness (about 10 minutes). Pour into a container, cool, cover, and keep refrigerated.


Make Your Own Ketchup

1 (28-oz) can whole tomatoes in purée
1 medium onion, chopped
2 tablespoons olive oil
1 tablespoon tomato paste
2/3 cup packed dark brown sugar
1/2 cup cider vinegar
1/2 teaspoon salt

Blend tomatoes and purée from the can 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, and salt. Simmer, uncovered, stirring frequently, until very thick (about an hour). Purée mixture in a blender until smooth. Chill, covered, for two hours before serving.

Do you have any of your own recipes for condiment type foods?