Meet Mark

Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

Tell Me More
Stay Connected
February 20 2008

Homemade Condiment Creations

By Worker Bee
122 Comments

Tomatoes – 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

Mayonnaise

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

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

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

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

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

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

122 thoughts on “Homemade Condiment Creations”

Leave a Reply

Your email address will not be published. Required fields are marked *

  1. Just printed it! Thanks for the suggestions. By the way, you can do other nut butters too. My all-time favorite is cashew.

    1. You can use any nuts. Macadamia butter is fab!!! Follow same process as above just sub other nuts. Pumpkin/sunflower seeds work well too!

  2. There’s no need for any sugar in mustard! And I’d be careful of that recommendation for “sugar-free” cola in the barbecue sauce. First of all, colas that don’t contain sugar often contain high fructose corn syrup, to say nothing of their other ingredients. Also, per the sugar-substitute suggestions, I’m wary of all the fake sugars out there. Sugar is terrible for you, sure, but I’d rather eat unsweetened food than eat a very processed fake sugar that hasn’t been around long enough to see long-term effects. Or I’d rather use a little honey; it’s bad for you, but at least it’s a natural food.

    1. Honey isn’t bad for you.. it’s toxic to babies and toddlers.. that’s about it.

      1. Honey isn’t toxic to babies and toddlers – they’ve found botulism in *some* samples of it in *tiny* amounts – so they recommend that you don’t give it to children under 1 here in Australia.

        1. I am a major honey lover as a sweetener, but the warning for babies should be taken VERY seriously. Someone our family knows has a son who almost died due to botulism in honey and if he does survive, he is looking at a hard life from all the destruction that happened in his body!

        1. The concern is botulism spores. Raw honey is actually safer because pasteurizing the honey doesn’t kill the spores while raw honey has some defense mechanisms. Botulism is also found on fruits and vegetables, though, so unless you’re planning on not giving your child any of those things for the first year, I don’t really know what you could do. As for Sarah, 1. Was he under a year of age and 2. How do they know it was the honey and not some produce?

    2. Xylitol is a real sugar made from beets and other dark fruits and vegetables. It’s all natural, and it’s not bad for you like cane sugar is. If you ever use it, however, be sure not to get xylitol made from corn. If that’s all that is available, it’s okay, but it’s better to use the one from beets, etc. I’ve been doing a diet recently that cuts out all sugar, and the only sugar you can have is xylitol. I can’t even have honey. I lost six lbs in the first week. I’m up to 10 lbs now, and not even three weeks in. My husband has been doing the diet as well, and lost 10 lbs the first week, and 14 total so far. If you’re interested, you can find xylitol in almost any health food store, and it should tell on the packaging whether it comes from corn or beets. Hope this helps! 🙂

      1. Xylitol can cause gastrointestinal distress. It’s also far from calorie-free, it has 2/3 the calories of sugar. So it’s less, but not none. I highly recommend Stevia. If you use it in small quantities, it doesn’t leave a nasty taste, and it’s truly natural. Just be sure to get pure stevia and not a mix like Truvia.

      2. “Xylitol is a real sugar made from beets” Good to know they found another use for MSG.

    3. Honey is not bad for you. It is a natural sugar, and has a lot of great health benefits. The natural sugar in honey does not cause you to gain weight, yet it does not cause you to lose weight, either. It does not mess with your blood sugars as drastically as white sugar does. My nutritionist highly recommends honey or agave to use a sweetener. Our pediatrician has told us that once children are over the age of 1, honey is pretty safe for them.

    4. You could also use Zevia Cola, which taste exactly the same but uses Stevia leaf extract instead of sugar. Plus it contains natural fiber.

  3. I love this nut butter recipe which I created. I have made many combos but this is my fav:
    1 c chop walnuts, 1 c chop pecans, 1/3 c flax seeds
    whirl/process/scrape and enjoy

    I also make my own mayo–
    1 egg with juice of 1/2-1 lemon, pinch salt, 1 spoon
    stoneground natural mustard (no sweeteners in it–usually use Eden or westbrae), 1 c EVO (I find no prob with it)

    Thanks for your recipes. Will give em a try!

  4. Huckleberry –

    The mustard recipe doesn’t call for sugar.

    Sugar free cola never has HFCS, otherwise they wouldn’t be able to call it sugar free.

    I sort of agree with your sugar substitute comment. Though, I haven’t seen any studies to suggest Splenda is bad. Have you? Sweet things rarely are a part of my diet, but if a certain recipe calls for sugar I’d take a packet of splenda over a cup of sugar any day…

    1. “animals have shown that sucralose can cause problems. These include an enlarged liver and kidneys, reduced growth rate, decreased red blood cell count and decreased fetal body weights”

      http://serendip.brynmawr.edu/biology/b103/f05/web2/skoff.html

      There’s more. Follow the links to find the original studies. Splenda likely lobbied it’s way into your mouth with big bucks.

      I read somewhere else the side effects are more likely to happen in people with healthy GI tracts ( like primal people).

      1. I understand there were virtually no studies on the effects of Splenda on humans before it was approved. Splenda is higher on the glycemic index that refined sugar. nuf said.

        If you must have sweet a pinch of Stevia powder or a drop of Stevia liquid goes a long way.

    2. Lets try this again, shall we? Having issues with the enter button here 😐

      Splenda is really really bad for you:
      http://www.care2.com/news/member/562001472/269443

      If you must use a sugar substitute, stick with xylitol or REAL stevia, not truvia, the mfrs add a bunch of crap to it so they can patent it and copyright it. Can’t really patent a plant.

    3. Powdered Splenda has maltitol in it, which is best avoided. However, pure liquid sucralose (the sweet stuff in Splenda) is available online and it tastes great. A very little bit goes a long way and it is harmless, unlike Aspartame and some other artificial sweeteners.

  5. ooh! i’m actually excited to try this! but i gotta say, giving up my ketchup… you might have to fight me for it.

    1. See Nourishing Traditions cookbook for a really GREAT ketchup recipe.

  6. Real Mayonnaise never has sugar in it! So there is not need to take it out. That creamy stuff labelled ‘slad dressing’ that looks like mayonnaise does have sugar which is one one many reasons to avoid it. And why do you say not to use extra-virgin olive oil? I thought “pure” olive oil was super-processed oil? I use a mix of cold-pressed almond oil and a French extra-virgin olive oil so that the olive oil taste is not too strong, but it can be made with all extra virgin olive oil if you like the taste.

    1. ****Even HELLMANN’S Mayonnaise now has added SUGAR to there ingredients!!!!!! And I’m not talking about the light mayo, which you expect sugar to show up in. It’s in Hellmann’s regular mayo. I’m not disappointed, I’m mad. You see why I came searching for recipes for mayo today. Atkins dieters will have their diets screwed up until they check the label, but who would think to check Hellmann’s? Ugghhh.

      1. I too just called Hellmans about all the sugar in their mayo, I am really upset by it, may just have to start making my own BUT not with receipes like these. For some reason people think if it says nosugar in, it isnt sweet, not so! It JUST means they put this G A B A G E!!!! artificial sweetner, shameno any company who USES IT!!!!!!!!!!!!

    2. Also, most mayonnaise is made using vegetable oil instead of olive oil.

    3. My mother taught me how to make mayonnaise when I was a kid. My paternal grand-mother, who was French, taught her. They recipe has been in our family for generations. Even my grand-father made mayonnaise. There was never any store-bought stuff in our house. We always used extra virgin olive oil, and we always used apple cider vinegar instead of lemon juice. It was sooo good 🙂

      The first time I had Miracle Whip, I felt like I needed to wipe my tongue off… waaaaaay too sweet for me *shiver*

  7. I’m a little concerned about the use of sugar substitute.

    I think it’s better to adjust to the natural taste of food than to add unnatural substitutes. There is some data out there that supports the idea that the brain gets confused between the apparent ingestion of calories yet no carbohydrate to metabolize. It turns out, you’re not really doing yourself any favours since you tend to eat the “saved” calories later on.

  8. You guys are hardcore! The sugar substitutes seem to be just a small part of a couple recipes. If you don’t like them, don’t use ’em.

    I took the EVOO non-recommendation to mean that EVOO is too good/expensive to be used in mayo – that is, you lose the nuances of the taste of EVOO when it is used in an amalgamation like mayo. I have heard other people suggest things to this effect in the past.

  9. These are great. Sometimes you just have to have these condiments, but hate using store bought stuff. Finally, some better options. Thanks.

  10. Diet cola? Really? That seems so antithetical to everything this website is about.

    And also, most storebought mustard is unsweetened and sugar- (and calorie-) free.

    But really. Sugar-free cola is pretty much diet cola, no? Chemical grossness.

  11. Unless I misread it, the first time I looked at the mustard recipe it called for a small amount of sugar. Did I misread it? Was it edited?

  12. Okay, now I’m confusing myself by mixing up words. I actually meant the mayonnaise recipe, not the mustard one, but it also now doesn’t have sugar listed. I thought the first time I read it it had a small amount. Did it previously and was it edited out?

  13. The small amount of sugar was cut out of the mayo recipe even though it was only 1/2 tsp (literally only about 8 calories directly from sugar for the whole lot of mayo) just to avoid any confusion. There never was any sugar in the mustard recipe.

  14. surplusj –

    Give ’em a break. They aren’t suggesting you suck down diet sodas every day. That certainly could mess with your system. They are giving you an alternative bbq sauce that you would probably use a couple of tablespoons of tops once in a blue moon. These things are matters of degrees and life is all about compromises. Again, if you don’t like it don’t include it – no biggie.

  15. Walter – I only object so strongly because it’s so random and unnecessary. There are plenty of ways to make bbq sauce (or buy it!) without tons of sugar *or* a diet coke. If the whole point is healthier alternatives, why offer one up with needless crap?

    1. Hey man, you have a barbecue sauce recipe that doesn’t have sugar OR diet soda, I’d love to hear it.

      You definitely need something sweet to balance the vinegar (we’re definitely talking about pulled, vinegar-based, NC-style, barbecue here – not the gooey, also-sweetened, KC style) and for anyone eliminating sugars or watching GI effects, diet coke is really the only readily-available alternative.

      1. You could try using a few dried prunes to sweeten the bbq sauce. They are nice and sweet, and they work well with spices.

        1. I tried recipe using dates as the sweetener. Added ample sweetness (BBQ sauce is supposed to be savoury remember) and also added a subtle new underlying flavour. To anyone panicking about making something without sugar or sugar substitute, try dates!

  16. I love mustard, i always season chicken, meat with mustard and red pepper before cooking,, it really flavors it up!

  17. I think you are kind of over-reacting too, surplusj. I too think it is a little out of the ordinary for Mark’s Daily Apple. But in the bigger context of things it is but a small part that is pretty harmless in my estimation.

  18. Thanks for the comment, Donna! Mustard and spices can do wonders to pep up a boring old dish without any additional calories whatsoever.

  19. I definitely see where you are coming from, surplusj. We’ve got a new Worker Bee working for us at MDA that is still in training.

    You’re right that a few points weren’t spot on with our usual diet suggestions, or could at least be a cause of some confusion. But I think the message of finding sensible alternatives for often times not-so-sensible staples of the American diet was solid. I’m going to make a few amendments to avoid any further confusion. Thanks for the feedback, everyone!

  20. My experience is that EVOO mayonnaise tastes bitter. I did read somewhere that this is because of the high-speed blending in the food processor or blender. It is possible, but time-consuming and kind of boring (or maybe I mean “zen”), to make mayonnaise with a bowl and whisk, and it may be less bitter that way. I’m only saying what I’ve heard – I haven’t tried it myself yet.

    re: sweeteners. I almost never use artificial sweeteners, and when I do I always cut the amount the original recipe calls for in half (or even less). If that gets me down to 1 tsp or less per serving, I use real sugar instead. But I also sympathize that it can be very hard the first few days you are trying to give up sugar, and I definitely used artificial sweeteners more liberally until I gave up the sugar habit.

  21. I didn’t mean to attack anyone, especially not a new Worker Bee. I’m all for flexibility. The diet cola just seemed unnecessary, and why waste junk food where you can’t even taste it?

  22. You’re welcome Aaron,
    Fish is also great seasoned that way to cook. I learned to season my food that way growing up in Louisiana, red pepper is a big deal down there,(spicy!) Bon’Apetite’

  23. I have a very successful recipe for rice milk (my wife is lactose intolerant.) Simmer a cup of brown rice in two cups good water with about 1/2 tsp of sea salt for 25 minutes. Put the cooked rice (with any water left) into a powerful blender (like a Vitamix), and add 2 more cups good water. Start blender on medium and add about two tbls olive oil, about 1/2 tsp of soy lecithin, about 2 tbls honey and a squirt of vanilla.
    Increase blender speed to high until the emulsion takes hold and run until the blend is smooth. Then add 2 cups more of good water, mix well and your milk is done. Refrigerate in glass until cool; you can add a little more water and shake it if it is too creamy for your cereal taste.

  24. Although the recipe description mentions a diet sods being used to sweeten the barbecue source there does not seem to be any mention of diet soda in the actual recipe.

  25. Once again I’m impressed with the great looking pictures and the way you simplify making real foods for people.

    When I made mayo with EVOO my students and their family members had trouble getting past the greenish color and grassy taste. I assume that’s why you recommend olive oil but not EV olive oil for your mayo. I’ve never tried it the way you make it w/lightly cooked eggs. Will try when I run out of what I have in the fridge.

    1. Could you please tell me, what is EVOO? I’m experimenting with making my own mayonnaise and have tried combining different oils (avocado, walnut, coconut) with the olive oil because the olive oil taste was too strong. I would like to know about EVOO. Thanks!

        1. She has the best ever mayo, I make it a couple of times a week for years now. Light OO and some refined organic coconut oil, two pastured eggs, lemon juice, ACV, lots of turmeric and some dry mustard. In a food processor. Yum.

      1. OK. EVOO is extra virgin olive oil. I just figured it out for myself. I’m new to this site and have to get used to the acronyms.

  26. Yes, I don’t see the diet soda in the barbecue sauce recipe as well. I was going to leave it out anyway.

  27. Thanks for these alternatives! I stumbled across them just after talking about looking for alternatives. . .

    How long will these recipes keep in the refrigerator?

  28. Jeez, have any of you tried the recipes or do you just want to bitch about the theoretical ingredients?

    I tried the ketchup recipe tonight. It’s a good start, but I hate cloves, so next time I’ll leave them out and add a pinch of cayenne instead. Not enough to be hot, but just to enhance the flavor.

    I also thought the recipe as written was a little too sweet and watery, so I think I’ll leave the water & sugar out and add 1/4 cup of apple juice, instead. Either that or cook the mixture down a bit. Simmering in a saucepan for a few minutes also unified the flavors.

    1. I just tried the ketchup recipe, and also find it very watery. Haven’t tasted it yet, but thanks for the suggestion to simmer it down. Helpful.

  29. Great looking condiments Mark! I feel so good about using my own homemade mayo and dressings. No more soybean oil when I want the decadent blue cheese or ranch dressings! It’s amazing how incredibly easy it is to make too. I use whey in my mayo it helps extend the shelf life!

  30. No one has mentioned the the sugar substitue of nature here. I bought the blue agave syrup and you use it for sugar substitution in anything and it tastes wonderful. I fell much better using that than all ur other sugar substites. You can add it to any recipe and feel good about it.

    1. Agave isn’t sugar substitute, and it isn’t natural, either, or no more than table sugar is. It’s a very highly processed high fructose syrup, i.e., highly processed sugar. The idea that they might use agave plants as a base doesn’t change it into something healthful, any more than using sugar cane as a base makes table sugar healthful.

  31. Just calling attention to the mayo recipe – I understand that the sugar was edited out, but the instructions still call for it, “Heat the egg yolks, lemon juice, water, and sugar…” Just thought you guys would want to know to avoid confusion. Thanks for the great condiment recipes.

  32. Thank you SO MUCH! We have been sugar, dairy, and Gluten free for a few months (which I’m noticing is VERY primal) and I have been looking for these recipes the whole time! Can’t wait to try them!

  33. Does anyone know if it is safe to make this homemade mayo if the egg is not pasturized? I buy organic free range eggs but can’t find pasturized eggs and am worried about making mayo without them. Any advice?

    1. If you’re concerned, you can wash the outer shell of the egg before cracking into it. The inside of an egg is a safe, sterile environment meant for developing healthy chicks, only the outside is exposed to air, the package the eggs came to in, and whatever might be on your hands. If you give your eggs a wash and use clean utensils and equipment, you’ll be fine.
      Kudos on the organic free-range, by local farmers aren’t organic, but their chickens run as free as their kids and that makes the best mayo (or omelettes, quiche, custard…)

    2. Pastured, as in free range, not pasteurized, as cooked to 140 degrees for however long they heat milk.

  34. The ketchup recipe was WAY more vinegar than you might expect…not even close to Heinz tasting. I recommend using about half the amount of stated apple cider vinegar to start, and if you like, add more to taste.

  35. If you’re using organic eggs there’s no need to pasteurise or partially cook. The risk with uncooked eggs is from listeria, which is found on the shells, not in the egg itself. And it’s *extremely* rare.
    I have always eaten runny fresh eggs, plus things made from raw eggs, and did so all the way through pregnancy.

    Making mayo from fresh eggs is fine, and will taste much better; if you’re reaLLY worried about listeria then wash the shells and your hands before you make it!

  36. Grok had a lot of sugar substitutes around? Was he milking the aspartame ferries?

  37. 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.

  38. 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…

  39. 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

  40. Help! My Mayo is not even close to thick..its really runny, any ideas what I’m doing wrong?

    1. 1 tbsp lemon and forgot about the water. you should be good after that

  41. @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.

  42. This ketchup is AMAZING. I added a touch of cinnamon and nutmeg<3 so good

  43. 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!

    1. Oh and the eggs I used in it are farm fresh from my husband’s parents 🙂 Free range healthy chickens.

  44. 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!

  45. 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.

  46. 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.

  47. 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!

  48. 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?

  49. 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…

  50. 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

  51. I’m wondering how long the tomato sauce would be good for (if stored correctly)?

  52. 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.

  53. 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!!!!!

  54. Where have some of these people BEEN? There are HUNDREDS of studies done and puplished about the health risks of artificial sugar!!!!!!!!!

  55. 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 🙂

  56. 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!

  57. The huge jug of canola oil in the mayo pic is confusing and weird. Just sayin.

  58. In the instructions on making mayonnaise you say heat the…”sugar”. Not sure what you mean by that.

  59. 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!!!!!

  60. THANK YOU for all this wonderful information!!!! I just started Paleo!!!!!! You have made it easier! THANKS

  61. 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

  62. 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!

  63. 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!!

  64. 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.

  65. 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

  66. I love these recipes! Thank you, Mark and thanks to you who have given your input . I add a dribble of olive oil the my raw almond butter. Not too much, just a drizzle. Cashew butter is good without the olive oil.

  67. I use coconut sugar for a lot of my baking. I have a nutritionalist friend who told me it doesn’t effect your glycemic index. I cooked with coconut sugar for a lot of diabetics who told me they never had any sugar spikes. It replaces cane sugar cup for cup and tastes similar to brown sugar.

  68. I am so excited to have such great recipes to substitute favorite condiments in my kitchen with the yucky sugar packed versions. Question about these though– how long should I expect them to last in my refrigerator? I like to mark stuff with a date to have a general idea when it should be thrown out. Thanks!!

  69. Pingback: Turkey salad
  70. Why is there a huge gallon of canola oil in the picture of homemade mayonnaise? I though canola oil was a big “no-no” – maybe you should reshoot the picture and remove the offending oil?