Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
20 Feb

Homemade Condiment Creations

saucesTomatoes – yep. Vinegar – seems fine. Sugar – wait, what? Even ketchup isn’t safe from the wrath of sugar.

Think you have to ditch the bottle – the condiment bottle that is – in order to avoid these hidden sugars? Not a chance, especially if you have the baseline kitchen skills necessary to whip up some of these homemade alternatives. Read on for simple Primal recipes for ketchup, mayonnaise, mustard, barbeque sauce and almond butter. Enjoy!

Ketchup

ketchup

There’s no need to give up ketchup if you can opt for this sugar-free (but no less delicious) 3-minute variety.

6 ounces tomato paste
2/3 cup apple cider vinegar
1/3 cup water
2 tbsp of your preferred sugar substitute (optional)
2 tbsp onions
2 cloves garlic
1 tsp salt
1/8 tsp ground allspice
1/8 tsp ground cloves
1/8 tsp pepper

Combine ingredients in food processor and blend until the onion disappears. Spoon mixture into an airtight container and store in the refrigerator.

Mayonnaise

752px Les ingrC3A9dients d27une may

If using raw eggs in mayonnaise makes you nervous, try this recipe, which not only dramatically reduces the sugar content but also partially cooks the eggs!

2 large egg yolks
2 tbsp fresh lemon juice
2 tbsp water
1 tsp dry mustard
1 tsp salt
1 cup pure olive oil

Heat the egg yolks, lemon juice, water, and mustard in a small skillet over very low heat, stirring constantly. At the first sign of thickness, remove from heat and submerge in a large pan of cold water (you should continue stirring here to avoid creating citrus-y scrambled eggs…trust us!) Scoop mixture out of pan and into a food processor. Blend for a few seconds and then let mixture sit uncovered for at least 5 minutes to cool. Add remaining dry ingredients, and blend on low speed. Drizzle oil slowly into the mixture until all ingredients are combined. Scoop into a large glass container and chill immediately. Mayonaise should keep for at least one week if stored correctly.

Mustard

mustard

Ahhh…mustard. Another childhood favorite. But did you know many varieties contain a hefty dose of brown sugar? Cut the carbs – and synthesize the taste – by following this spicy mustard recipe

1/4 cup white or brown mustard seeds
1/4 cup red wine vinegar
1/4 cup dry red wine
1/2 cup dry mustard
2 tsp salt
1/4 tsp ground allspice
2 tbsp cold water

Place mustard seeds, wine vinegar and wine in a small bowl and let sit for 3 hours. Pour the contents of the bowl and the water into a food processor with a steel blade. Blend until seeds are broken up and then add the dry mustard, salt, allspice, and water, and process until smooth. Scoop into glass container and refrigerate 12 hours before serving.

Faux Honey Mustard

honeymustard

This is perhaps one of the most delicious (and kid-friendly) ways to sweeten the appeal of a chicken dish!

1 cup mayonnaise (extra credit if you use your own homemade version!)
1/3 cup mustard (again, there’s no harm in using your own!)
2 tbsp lemon juice
1 packet sugar substitute or a bit of honey

Combine all ingredients in bowl and mix thoroughly. To store, refrigerate in airtight container.

Barbeque Sauce

bbqsauce

Ever wonder what makes barbeque sauce so delicious? Perhaps it’s the 30 grams of sugar per 1/4 cup serving? Don’t want to give up this comfort food favorite? Then try this innovative recipe!

2 strips of thick bacon, chopped fine or 1 teaspoon of smoked paprika, or chipotle powder to taste (this gives the sauce its smoky flavor, so using either the bacon or the spices is fine!)
1 small onion (minced)
1 clove garlic (minced)
1 6oz can tomato paste
1 tsp liquid smoke
1/2 cup apple cider vinegar
1/2 cup water
1/4 cup ketchup (again, use your homemade version!)
3 tbsp mustard
1 tbsp Worcestershire sauce
1 pinch ground cloves
1 pinch cinnamon
Hot sauce to taste (any variety is fine!)

If using bacon, fry in a 2-qt pan (no oil) until cooked through. Add the onion and cook over a medium heat for 3-5 minutes (or until onion browns). Add in garlic and cook for a minute, then mix in all other ingredients and simmer for about 30 minutes. Test the mixture and add other spices, more vinegar or hot sauce until you achieve the desired taste. To store, scoop into a large plastic container and keep refrigerated.

Almond Butter

almonds

Looking for a peanut butter alternative? Try this almond butter recipe – its quick, easy, and super nutritious!

3 lbs raw, unsalted almonds

Spread almonds on cookie sheets and toast in a 350 degree F. oven for about 10-15 minutes, stirring them around occasionally to ensure that they are toasting evenly. Let cool for 30-45 minutes. In a food processor, add handfuls of almonds at a time through the shoot opening and blend on high. Periodically open blender and scrape down sides to make sure that mixture is blending evenly. If you prefer a chunkier almond butter, save a handful for the end and then add in while pulsing food processor to attain desired consistency.

Share your favorite homemade condiment making tips and recipes in the comment boards!

erikadotnet, hexod.us, WordRidden, mightymightymatze, my amil, sproutgrrl Flickr Photos (CC)

Further Reading:

Choose Your Own Salad Adventure

Healthy Tastes Great Recipes!

FitSugar: Amazing Almond Butter Attributes

Sugar Shock: Heinz Wants Sweeter Tomatoes

Subscribe to Mark’s Daily Apple feeds

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. I cannot wait to try the home made mayo.

    Nicky Spur wrote on April 9th, 2011
  2. Can anyone give me an idea of how long the mayo would be good for? Misty said she added whey to extend the shelf life. As is are we talking a day? Days? A week? And if one were to add whey…I’m not familiar with how to get/where to buy whey and would have no idea how much to add once I got it.

    M wrote on April 24th, 2011
  3. I just tried the mayo recipe, and it came out pretty good! However, I thought 1 tsp salt seemed like a bit much, so I only put in about 1/2 tsp. It was still a little on the salty side, but other than that, the flavor was great! Plus, a bit of extra salt doesn’t hurt if you are using the mayo for egg salad (which I did). I have about 50 cans of chunk light tuna that I bought on sale, and this mayo looks to be just what I need to start plowing through those cans! Thanks…

    Rob wrote on May 24th, 2011
  4. I forgot to toast the almonds prior to the processor for the almond butter… of two steps I forgot one lol I’m awesome. Is this why it is staying coursely ground and not transitioning to the butter? Thanks

    Eric wrote on June 21st, 2011
  5. Help! My Mayo is not even close to thick..its really runny, any ideas what I’m doing wrong?

    Nicole wrote on June 23rd, 2011
    • 1 tbsp lemon and forgot about the water. you should be good after that

      steffo wrote on October 18th, 2011
  6. @Nicole if you don’t drizzle the oil in slowly enough, the mayo doesn’t have time to emulsify. When it says drizzle slowly, it means REALLY slowly. I’ve done this many times and it’s very frustrating. You pretty much have to throw it out and start again.

    Kristin wrote on June 25th, 2011
  7. This ketchup is AMAZING. I added a touch of cinnamon and nutmeg<3 so good

    steffo wrote on October 18th, 2011
  8. I just made the mayo recipe. Didn’t have fresh lemon juice so used that stuff that comes in the lemon shaped plastic thing. It worked fine. I also didn’t bother cooking the egg yolks. Just popped them along with the spices in to a blender.
    Tastes great although a little too salty. Next time will reduce the salt and add in other spices for something different!

    LisaL wrote on October 24th, 2011
    • Oh and the eggs I used in it are farm fresh from my husband’s parents :) Free range healthy chickens.

      LisaL wrote on October 24th, 2011
  9. Here’s a fun suggestion for the ketchup so it tastes sweet without hte need for sugar or substitute: use one or two oven roasted tomatoes and a bit of crushed pineapple, blend into a doubled recipe (as above) and process until smooth. You won’t have the same neon-red colour, it’ll be darker, but hte complexity of flavour is amazing!

    Jasmine wrote on November 2nd, 2011
  10. Now on the web are four recipes from Ray Audette’s NeanderThin book. The three for here are:

    http://paleofood.com/recipes/dressing-neanderthinmayo.htm
    http://paleofood.com/recipes/sauces-neanderthinketchup.htm
    http://paleofood.com/recipes/sauces-neanderthinbarbecuesauce.htm

    The book was published back in 1999 and is out-of-print. Though it is readily available on the used market.

    NeanderThin fits in with Primal. Fat is not shunned. Basically to be paleo Ray says the food has to be edible raw (though you can cook it) and you have to be able to catch it with a sharpened stick. No processing. So no vinegar.

    Don Wiss wrote on November 11th, 2011
  11. ON the bbq sauce: I used to use root beer and it’s great. You might try a licorice flavoring (maybe anise, but I’ve never tried it) rather than the diet (or reg) cola. That was how I came to try the root beer. Regular, not diet.

    Tiki wrote on November 19th, 2011
  12. Anyone every heard of a Thermomix? Google it! Amazing kitchen appliance that can mill, mince, chop, blend, cook, steam, sauté, basically everything you need to do in the kitchen except fry or bake! It’s perfect for going primal because you can make everything from scratch so easily! I have one because I am horrible at cooking and it makes it so easy!! Basically without a Thermomix dinner every night would be stir fry, burritos or maybe steak, but that never really works out.. Anyway check it out, you could easily kill your own almond flour etc and make baby food. Or chop a single clove of garlic! Hopefully it can help someone else like me who can’t cook to go primal too!

    Kate wrote on January 2nd, 2012
  13. I was curious about the use of molessas as a sweetner in BBQ SAUCE. I generally make my own, have for years. I use black strap and honey, I used to use brown sugar but replaced it with honey. How good or bad OS this?

    Katie w wrote on January 2nd, 2012
  14. I just tried making my own BBQ sauce tonight, where I heated up some butter, cinnamon, clove, five spice, and cayenne, then added just a tiny bit of honey and let cook down a touch. I then tossed some acorn squash in this and let it roast off in the oven at 500 (did not need all of the sauce stuff I made). I threw it in the food processor with some tomato paste and the other recommended ingredients on the list and am now cooking it some. I also added some homemade chicken stock to add some liquid, but it tastes super yummy so far. The acorn squash has a great sweet taste, esp when roasted, and so it helped a lot with the bbq sauce. I think I am gonna add some bacon for smoke…

    Blamey wrote on January 16th, 2012
  15. Homemade Condiment Creations | Mark's Daily Apple I was suggested this web site by my cousin. I’m not sure whether this post is written by him as no one else know such detailed about my trouble. You are amazing! Thanks! your article about Homemade Condiment Creations | Mark's Daily AppleBest Regards Justin

    invest liberty reserve wrote on February 13th, 2012
  16. I’m wondering how long the tomato sauce would be good for (if stored correctly)?

    ssoooozie wrote on February 17th, 2012
  17. If you are fortunate to live in Portland or Eugene, Little Big Burger makes their own ketchup, Camden’s Catsup, that is the greatest stuff ever, made with a touch of honey and sriracha. They sell it there too.

    MacAK wrote on March 1st, 2012
  18. My mayonnaise tastes like it’s just olive oil. How come?

    William wrote on March 24th, 2012
  19. Ok I’m really confused. I don’t see diet soda in the barbecue sauce recipe like it mentions above. I’ve read some of the comments which I think are rediculous! Don’t come to someone else’s page looking for a recipe then post negative comments about their ingredients. That’s just RUDE!! If you don’t like it, and frankly if you think you know so much about what ingredients should or should not be in a recipe, THEN MAKE YOUR OWN!!!! I appreciate those that are willing to do all the trial and error work and provide me with the finished product! THANK YOU for sharing!!!!!

    Christy Foster wrote on April 1st, 2012
  20. Where have some of these people BEEN? There are HUNDREDS of studies done and puplished about the health risks of artificial sugar!!!!!!!!!

    Christel Krahe wrote on April 8th, 2012
  21. Christy Foster: apparently the diet cola in BBQ sauce & the sugar in mayo were originally on the ingredients list and were later edited out, but still shows in the directions and thus causes confusion. I don’t think anybody was trying to be rude. I was confused too, but I’ve read through all comments and I’m good now!

    Marks Daily Apple: Thanks for sharing these recipes :)

    Shawna wrote on April 8th, 2012
  22. I made the mayo today and it’s good, but it’s *very* lemony, and it tastes strongly like olive oil. I would consider cutting the lemon in half and choosing an olive oil without a strong olive flavor. I may have to add some garlic or herbs and turn this into something else more aioli like.

    I’ve been making my own ketchup and BBQ sauce for years, but I look forward to trying these recipes soon. Thanks Mark’s Daily Apple!

    Julia wrote on April 28th, 2012
  23. The huge jug of canola oil in the mayo pic is confusing and weird. Just sayin.

    mars wrote on May 13th, 2012
  24. In the instructions on making mayonnaise you say heat the…”sugar”. Not sure what you mean by that.

    bill wrote on May 17th, 2012
  25. It’s taken me 4 decades to figure out what makes me crave sweets (carbs etc). I’d experienced getting off sugar completely and had no cravings AT ALL – just ate what I thought was a good balanced diet. Then one evening out a bite of brownie sent me headfirst into the cravings. Another decade came and went and I decided after hearing again about ridding sugar f rom the diet including these carbs (like whole wheat bread, pasta, cereal, crackers, honey, and artificial sweeteners) that I’d try. Veggies (lots), fruits, spelt, millet, quinoa, sweet potatoes,(no canola oil or substitute butter). Instead for fats, use olive oil, avacado, raw nuts, coconut oil and eggs. Dropping weight; tried aguave sweetener and the cravings came right back!!! I have more energy, am losing weight. Oh yeah, drink lots of water! Sugar is a killer!!!!!

    Pat wrote on July 21st, 2012
  26. THANK YOU for all this wonderful information!!!! I just started Paleo!!!!!! You have made it easier! THANKS

    Lindsey Sapien wrote on August 7th, 2012
  27. if using bacon.. what a silly thing to say :p

    steffo wrote on August 11th, 2012
  28. You could use the new Zevia soda in the barbecue sauce.

    Robin wrote on January 9th, 2013
  29. Great article, there are a variety of ways you can make bbq sauce, some more simplier than others. I haven’t though about making my own ketchup but will try it when i’m making my own bbq sauce. Ketchup is one of the essential ingredients in making bbq sauce so i’m wondering how different it will taste making your own

    Justin wrote on February 21st, 2013
  30. Any way to make the mustard without alcohol?

    AUTUMN KELLY wrote on March 6th, 2013
  31. HI. Im curious how long these last – how long is the shelf life? Also I assume they need to be kept in the fridge correct?

    Thanks! Cant wait to try them!

    MNM wrote on March 30th, 2013
  32. When making the mayo I left the egg whites in the recipe instead of just the yolks, which made the mixture more ranch dressing-like (minus any dairy.) So after this I added a lot of hot sauce to it (didn’t measure it) and it made a GREAT dairy-free buffalo sauce. Amazing with celery and carrots!!

    ninjainshadows wrote on August 5th, 2013
  33. Would Cane Sugar be a better alterative.

    Sandy wrote on August 28th, 2013
  34. would coconut sugar be a reasonable subsitutue

    Sandy wrote on August 28th, 2013
  35. What about refrigerator life of these condiments? How long do you think the ketchup would last? I know the homemade mayo is only about a week.

    Nicole wrote on December 29th, 2013
  36. How long will these condiments last in the fridge? I always get nervous with more natural food because I know they don’t have all the nasty preservatives but I also don’t want to make my family sick… If some one would please reply or email me @ dani0731@bears.unco.edu

    Callie wrote on December 31st, 2013
  37. any suggestion for avioding the gmo in tomato paste?

    ej wrote on July 10th, 2014

Leave a Reply

If you'd like to add an avatar to all of your comments click here!

© 2014 Mark's Daily Apple