By Elaina Garcia Leave a Comment
There are far too many unnecessary ingredients on prepackaged foods today. Some of the ingredients on the list are sometimes so long that they use abbreviations or acronyms because they won’t fit on the label.
There’s a saying I’ve heard “If you can’t pronounce it with ease you shouldn’t eat it” I find that’s a good motto to live by. This all leads me to want to share with you some of the very basic condiments found in many refrigerators across the world.
Mayonnaise – Yellow Mustard – Spicy Brown Mustard – Ketchup – Sriracha
Before I proceed I’d just like to add that these condiments stored well in glass containers rather than plastic and it’s better for the planet!
Ketchup
This recipe makes enough to fill a 12-ounce bottle or 1 ½ cups.
- 6 ounces Tomato Paste
- ½ Cup Raw Honey OR Light Corn Syrup
- ½ Cup Apple Cider Vinegar Or Distilled Vinegar
- ¼ Cup Distilled Water
- 1 Tablespoon of Brown Sugar
- ¼ Teaspoon Onion Powder
- ⅛ Teaspoon Garlic Powder
- 1 Teaspoon Sea Salt
How To:
- Place all of the ingredients in a medium sized saucepan over low-medium heat. Whisk until all of the ingredients are blended together and the sauce is smooth.
- Bring the ketchup to a low boil. – Reduce the heat. – Simmer for 20- 25 minutes. Be sure you continue to stir the ketchup so that it doesn’t scorch, trust me, it isn’t very pleasant.
- Remove from heat. – Allow it to cool before bottling it.- Refrigerate or store in your root cellar.
Mayonnaise
- 1 Large Egg
- ½ Teaspoon of Dry Mustard or a little less
- ½ Teaspoon of Sea Salt
- 2 Tablespoons Lemon Juice
- 1 Cup Safflower or Sunflower Oil
How To:
* All ingredients should be at room temperature.*
- The whole egg, especially the yolk, and the mustard powder helps emulsify the mayonnaise to help keep it from breaking or separating. This recipe yields about 1 ¼ cups.
- Add your egg, powdered mustard, and lemon juice into a blender and blend on low for 1 minute. While the mixture is blending, very slowly add ½ cup of the oil.
- Shut the blender off and scrape the sides of it to be sure all of the ingredients mix well and turn it back on low for about another minute. While the mayonnaise is blending go ahead and add the remaining ½ cup of oil into the mix.
Once your concoction looks like mayo it’s ready to be used and stored in a glass jar. Some people like to add different seasonings and spices to their mixture, I fancy regular mayo.
Spicy Brown Mustard
This recipe yields ¾ of a cup of mustard.
- ¼ Cup Distilled Vinegar
- ⅓ Cup Brown Mustard Seeds ( Must be brown)
- 1 Tablespoon of Light Brown Sugar
- 2 Tablespoons Distilled Water
- ¼ Teaspoon Fine Sea Salt
How To:
- Using a mortar and pestle or a spice grinder powder your brown mustard seeds as good as you can. Some people prefer to have some whole seed but I like mine a bit smoother. If your mortar is large enough you can mix all of the ingredients together directly into it, otherwise just use a bowl.
- Once the mixture is blended well store it in a glass jar and refrigerate or store in the coolest part of the root cellar for 24-hours. This will allow the mustard time to set and thicken. Don’t worry if the mustard looks super runny initially, it WILL thicken up. After it’s thickened it’s ready to be used.
I have found recipes that call for spices such as ginger, nutmeg, cinnamon, and allspice being added to the mustard. I have yet to try it that way but it sure sounds yummy!
Yellow Mustard
This recipe makes about a ¼ cup of mustard.
- 4 Tablespoons Dry Mustard Powder
- 3 Tablespoons Apple Cider Vinegar
- ¼ Cup Distilled Water
- ½ Teaspoon Flour or enough to thicken
- ¼ & ½ Teaspoons of Sea Salt
- ⅛ Teaspoon Turmeric
- Healthy pinch of Garlic Powder
- Pinch of Paprika for Color & Flavor
How To:
- In a small saucepan over medium heat, whisk all of the ingredients together until smooth. Bring the mixture to a boil. – Reduce heat. – Simmer for 5 – 10 minutes. Be sure to stir the mustard often to avoid scorching.
- Remove from heat and let it rest uncovered for about 2 minutes. Cover with a lid and allow it to chill before storing in a glass jar and refrigerating.
Sriracha
This may not be in the homes of as many people who have the above-listed condiments but it is good stuff. If you like hot sauce that produces more flavor than heat and it’s a little thicker more like ketchup then check this out. There’s a little more work for this recipe but it’s worth it, in my opinion. This recipe makes about 24 servings, a little less if you like it as much as I do.
- 1 Pound Red Jalapeno Peppers ( Green jalapeno peppers are picked early while the red are more mature)
- ½ Pound Red Serrano Peppers
- 4 Large Cloves of Garlic
- 3 Tablespoons of Brown Sugar
- 1 Tablespoon Sea Salt
- ⅓ Cup of Water
- ½ Cup of Apple Cider Vinegar or Distilled Vinegar
How To:
First Cooking Phase:
- Remove the stems from the peppers and peel the garlic.
- Chop peppers, keeping the seeds and membrane.
- Place in a blender along with the garlic, brown sugar, water, and salt. The vinegar will not be needed for a while.
- Blend the ingredients until smooth. Once you have your puree pour it into a glass jar and cover it with plastic wrap. Store this in a dark cool place for 3 – 5 days and be sure to stir it daily.
Note: You’ll notice the sauce will start to bubble and that’s exactly what we want, this means it is fermenting as it should.
Follow-up Cooking Phase:
- Every time you unwrap the sriracha to stir be sure to place a fresh plastic wrap cover on it. When your mixture is good and bubbly it’s time to toss it back into the blender and this time we’re going to add the vinegar. Blend until it’s smooth.
- Strain through a mesh strainer into a saucepan. Try to get as much of the pulp through as you can. Whatever is left can be placed in your compost or you could always put the leftovers onto a baking tray and dry them out and use it similarly as you would red crushed peppers.
- Bring the sauce to a boil stirring often. – Reduce the heat. – Cook down for 5 – 10 minutes or until the sauce has reached your desired thickness.
- Remove from the heat, allow it to cool to room temperature. Store in a glass jar and refrigerate.
One thing you should know is the Sriracha will thicken after it’s cooled so be sure to keep that in mind.
Food Wishes will show you how to make premium homemade garlic basil mayo at home:
I hope you enjoy the recipes. I think there’s nothing as tasty as homemade goodness, no matter what it is. Drop us a line and feel free to share some of your tips or techniques. Happy Cooking!
Which of these homemade recipes are you going to try today? Let us know in the comments below!
Want another amazing homemade recipe?Try thishomemade nut milk recipes as a healthy dairy substitute!
