Plus, it's an excellent way to impress your friends and family at your next gathering. Let's dive into some easy recipes for homemade ketchup, mayonnaise, mustard, and barbecue sauce.
Homemade Ketchup
Ingredients:
1 kg ripe tomatoes, chopped
1 medium onion, finely chopped
2 cloves garlic, minced
100g brown sugar
120ml apple cider vinegar
1 tsp salt
1/2 tsp ground allspice
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/4 tsp ground black pepper
Method:
Place the tomatoes, onion, and garlic in a large pot. Cook over medium heat until the tomatoes are soft and the mixture is well combined.
Blend the mixture using a hand blender until smooth.
Add the brown sugar, apple cider vinegar, salt, and spices to the pot. Stir well.
Simmer the mixture on low heat for about an hour, stirring occasionally, until it thickens to the desired consistency.
Pour the ketchup into sterilised jars and seal tightly. Store in the refrigerator for up to a month.
Classic Mayonnaise
Ingredients:
2 egg yolks
1 tbsp Dijon mustard
1 tbsp white wine vinegar
250ml vegetable oil
Salt and pepper to taste
Method:
In a large bowl, whisk together the egg yolks, Dijon mustard, and white wine vinegar until smooth.
Gradually add the vegetable oil in a slow, steady stream while continuously whisking until the mixture thickens and emulsifies.
Season with salt and pepper to taste.
Store the mayonnaise in an airtight container in the refrigerator for up to two weeks.
Tangy Mustard
Ingredients:
100g yellow mustard seeds
250ml apple cider vinegar
60ml water
2 tbsp honey
1 tsp salt
Method:
Combine the mustard seeds, apple cider vinegar, and water in a bowl. Cover and let sit at room temperature for 24-48 hours, until the seeds are softened.
Transfer the mixture to a blender and add the honey and salt. Blend until smooth, or leave it slightly coarse for a grainy texture.
Pour the mustard into sterilised jars and refrigerate. The flavour will develop further over a few days. Use within three months.
Smoky Barbecue Sauce
Ingredients:
400g tomato passata
100g brown sugar
60ml apple cider vinegar
2 tbsp Worcestershire sauce
1 tbsp smoked paprika
1 tbsp Dijon mustard
2 cloves garlic, minced
Salt and pepper to taste
Method:
Combine all ingredients in a medium saucepan.
Bring the mixture to a boil, then reduce the heat and simmer for 20-30 minutes, stirring occasionally, until the sauce thickens.
Adjust the seasoning with salt and pepper to taste.
Allow the sauce to cool, then transfer to sterilised bottles. Store in the refrigerator for up to a month.
Tips for Perfect Homemade Condiments
Sterilisation: Always sterilise your jars and bottles before use to prevent spoilage. You can do this by boiling them in water for 10 minutes or running them through a hot dishwasher cycle.
Fresh Ingredients: Use the freshest ingredients possible for the best flavour and quality.
Experiment: Feel free to experiment with different spices and flavourings to suit your taste. Homemade condiments are highly customisable.
Storage: Store your condiments in the refrigerator to extend their shelf life and maintain freshness.
Making your own condiments can be a fun and satisfying project. Not only will you enjoy the superior taste, but you'll also have the satisfaction of knowing exactly what goes into each jar. Happy cooking!
