From Scratch: How to Make Ketchup, Mustard, and Mayonnaise at Home

Are you tired of using store-bought condiments that lack flavor and are loaded with preservatives? Why not try making your own homemade condiments? They will add a unique flavor to your dishes and are also healthier and more cost-effective.

Here are a few easy-to-follow recipes for some of the most popular condiments, including ketchup, mustard, and mayonnaise. So, grab your apron and let’s get started!

Ketchup Recipe:


  • 1 can of diced tomatoes (14.5 oz)
  • 1/2 cup of apple cider vinegar
  • 1/4 cup of brown sugar
  • 1 tsp of onion powder
  • 1 tsp of garlic powder
  • 1 tsp of salt


  1. Add all ingredients to a blender or food processor.
  2. Blend until smooth.
  3. Pour the mixture into a saucepan and simmer over low heat for 15-20 minutes or until the desired consistency is reached.
  4. Let the ketchup cool, and then transfer it to a jar or squeeze bottle.

Mustard Recipe:


  • 1/2 cup of mustard seeds
  • 1/4 cup of white wine vinegar
  • 1/4 cup of water
  • 1 tsp of salt
  • 1 tsp of honey


  1. Add all ingredients to a bowl and mix well.
  2. Cover the bowl and let it sit at room temperature for 24-48 hours.
  3. After the mustard seeds have soaked up the liquid, blend the mixture in a food processor or blender until smooth.
  4. Pour the mustard into a jar or squeeze bottle and store it in the refrigerator.

Mayonnaise Recipe:


  • 1 egg yolk
  • 1 tsp of dijon mustard
  • 1 tbsp of lemon juice
  • 1/2 cup of vegetable oil
  • Salt and pepper to taste


  1. Mix the egg yolk, dijon mustard, and lemon juice in a medium bowl.
  2. Slowly add the vegetable oil to the bowl while whisking continuously.
  3. Keep whisking until the mayonnaise has thickened.
  4. Add salt and pepper to taste.
  5. Transfer the mayonnaise to a jar and store it in the refrigerator.

Using these homemade condiments will take your home-cooked meals to the next level. Plus, you’ll feel good knowing that you made them from scratch using all-natural ingredients.

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