Pass the Ketchup, Hold the Additives: Revamp Your Condiments with Fresh Ingredients

In a large pan, heat the vegetable oil over medium heat. Add onion and cook for about 5 minutes until soft.

Add ginger, garlic, mustard powder, allspice and cayenne pepper. Cook for 1 to 2 minutes.

Add tomato paste and cook for another 1 to 2 minutes.

Add the whole tomatoes and cook for 1 to 2 minutes.

Remove from heat and puree the ketchup in small batches until the mixture is smooth. Return the mixture to the pot. Add bay leaves, brown sugar, vinegar, molasses and salt. Simmer over medium heat and stir frequently until the mixture becomes thick. This will take about 2 hours.

Remove the bay leaves and allow the ketchup to cool.

Store in an airtight jar or container for up to 2 weeks.

Add egg yolks to food processor and pulse to mix. Next, add the mustard and lemon juice and pulse two or three times to combine. Slowly add the vegetable oil in a steady stream while the processor is still running. This will allow the mixture to become thick.

Season to taste with salt and pepper, or add variations of your choice such as garlic or cayenne pepper.

If at any point the oil separates from the mixture, add another egg yolk and lukewarm water to another bowl and slowly add the previous mixture of mayo to it, whisking constantly. Then add up to a 1/4 c. of vegetable oil in a steady stream.

Combine mustard seeds and liquid of your choice in a small bowl. Soak for 24 hours in the fridge. If the seeds soak up liquid too quickly, add more. After 24 hours, blend in a food processor until desired texture is achieved.

Transfer to an airtight jar and remove any air bubbles from the mixture.

Refrigerate for up to two weeks.

In a medium saucepan, heat the vegetable oil over medium heat. Add the onion and cook until soft (5 minutes). Add the garlic and cook for about one minute until fragrant. Next, add the tomato paste and mustard, stirring constantly until the mixture turns bright red, about 5 minutes.

Next, add 2 cups of water, tomato sauce, molasses, Worcestershire sauce, vinegar, salt, and pepper. Stir until the mixture is smooth.

Reduce the heat to low and cover the pan. Simmer for 2 hours, stirring occasionally.

Lastly, season to taste with vinegar, salt, and pepper. Cool completely.

Combine all ingredients in either a glass jar with a lid or a salad dressing mixer. Shake vigorously until combined.

Mix all ingredients except the fish sauce in a small pan and bring to a simmer. Simmer for 8 to 10 minutes or until reduced by about half. Taste the mixture to check if you’ve achieved your desired taste, add more salt if necessary. Remove from heat and add fish sauce. Stir and let cool, store in refrigerator.