Homemade Condiments
Have you been looking for recipes so you can make your own homemade mustard, mayonnaise, ketchup or chipotle sauce? If so, then look no further I am posting some I found online, as well as the source where I found them!
Homemade Ketchup
Ingredients:
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
Directions:
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.
Homemade Mustard
Ingredients:
1/2 cup dry mustard
1/2 cup cider vinegar
1/2 cup water
2 egg yolks
1 cup sugar
3 teaspoons cornstarch
Directions:
Dissolve mustard in vinegar. Stir in remaining ingredients until combined, and cook in a double boiler, stirring constantly, until it reaches the desired thickness (about 10 minutes). Pour into a container, cool, cover, and keep refrigerated.
Homemade Mayonnaise
Ingredients:
2 egg yolks
3/4 teaspoon salt
1/2 teaspoon powdered mustard
1/8 teaspoon sugar
Pinch cayenne pepper
4 to 5 teaspoons lemon juice or white vinegar
1-1/2 cups olive or other salad oil
4 teaspoons hot water
Directions:
In a small bowl, beat together egg yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice, until very thick and pale yellow. Add 1/4 cup oil, drop by drop, beating vigorously. Beat in 1 teaspoon each of lemon juice and hot water. Add another 1/4 cup oil, a few drops at a time, beating vigorously. Beat in another teaspoon each lemon juice and water. Add 1/2 cup oil in a fine steady stream, beating continuously, then mix in remaining lemon juice, water, and oil. Cover and refrigerate.
Chipotle Sauce
Ingredients:
1 cup mayonnaise
1/2 ounce Dijon mustard
1/2 ounce freshly squeezed lime juice
1 ounce chipotle chile in adobo sauce, chopped finely
1/4 ounce fresh garlic, minced
Salt, to taste
Directions:
Combine mayonnaise, mustard, lime juice, chipotle, and garlic in the bowl of a food processor. Purée until fully combined. Add salt to taste. Cover and refrigerate.
Source(s): http://www.farmersalmanac.com/food/2011/06/06/make-your-own-ketchup-mustard-mayo/
Homemade KetchupIngredients:
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
Directions:
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.
Homemade MustardIngredients:
1/2 cup dry mustard
1/2 cup cider vinegar
1/2 cup water
2 egg yolks
1 cup sugar
3 teaspoons cornstarch
Directions:
Dissolve mustard in vinegar. Stir in remaining ingredients until combined, and cook in a double boiler, stirring constantly, until it reaches the desired thickness (about 10 minutes). Pour into a container, cool, cover, and keep refrigerated.
Homemade MayonnaiseIngredients:
2 egg yolks
3/4 teaspoon salt
1/2 teaspoon powdered mustard
1/8 teaspoon sugar
Pinch cayenne pepper
4 to 5 teaspoons lemon juice or white vinegar
1-1/2 cups olive or other salad oil
4 teaspoons hot water
Directions:
In a small bowl, beat together egg yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice, until very thick and pale yellow. Add 1/4 cup oil, drop by drop, beating vigorously. Beat in 1 teaspoon each of lemon juice and hot water. Add another 1/4 cup oil, a few drops at a time, beating vigorously. Beat in another teaspoon each lemon juice and water. Add 1/2 cup oil in a fine steady stream, beating continuously, then mix in remaining lemon juice, water, and oil. Cover and refrigerate.
Chipotle SauceIngredients:
1 cup mayonnaise
1/2 ounce Dijon mustard
1/2 ounce freshly squeezed lime juice
1 ounce chipotle chile in adobo sauce, chopped finely
1/4 ounce fresh garlic, minced
Salt, to taste
Directions:
Combine mayonnaise, mustard, lime juice, chipotle, and garlic in the bowl of a food processor. Purée until fully combined. Add salt to taste. Cover and refrigerate.
Source(s): http://www.farmersalmanac.com/food/2011/06/06/make-your-own-ketchup-mustard-mayo/
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