When cleaning up your diet, one of the last places people address is condiments, dressings or any sort of sauces you add to your meal.
But here’s the deal…most of the store-bought options are made with sugar, high fructose corn syrup, hydrogenated oils, additives, preservatives, food coloring and soy.
Basically, they can throw the healthiest of meals right out the door!
So, today, I’m going to share with you 3 of my favorite condiment recipes: Ketchup, Mustard and Mayonnaise.
These condiments are easy to make and taste amazing…and you’ll be able to dip away without compromising the benefits of your hard-cooked nutrient-dense meal!
- Mix all ingredients until well blended.
- Place in a quart-sized, wide-mouth mason jar. The top of the ketchup should be at least 1 inch below the top of the jar.
- Leave at room temperature for about 2 days before transferring to the refrigerator.
Source: Paleo Leap
- There are many ways to prepare mustard, but the basis is typically mustard powder or mustard seeds. The popular French mustard with the seeds is usually called whole- grain mustard, even though it’s not a grain, but a seed. The easiest mustard to prepare is a basic mustard made with mustard powder and water. Other mustards, like Dijon and whole-grain mustard, will take more preparation time as the seeds have to soak and the mustard should sit for a few days for the flavors to develop. The seeds are often soaked in white wine for an even deeper flavor.
- Prepared mustard will last for about a month and can be kept out of the refrigerator, but refrigeration stops the heat from developing further. A good idea is to refrigerate your mustard when the desired heat is achieved. Homemade mustards won’t be as bright yellow as store bought mustard, but a bit of added turmeric will do the trick to obtain the same bright color.
- Preferably choose glass jars to prepare and store your mustard.
- This is a very basic recipe that can be prepared on demand when you feel like having some mustard. It only takes 1 part water to 1 part mustard powder and you’ll get a nice hot mustard. Let it stand for a bit and the heat will reduce. You can play around with the seasoning and use different herbs and spices to create different versions. Vinegar or lemon juice will also add a pleasant tanginess.
- 1/2 cup mustard powder
- 1/2 cup water
- Sea salt, to taste
- Combine the mustard powder and water in a bowl and mix well.
- Optionally, add a bit of chopped fresh parsley or basil, lemon or lime zest and a tablespoon or two of your favorite vinegar.
- Let the mustard stand for about 15 minutes before enjoying.
- Put eggs into the food processor and turn on.
- Take a full minute to pour each cup of olive oil through the top of the food processor. This is important for texture.
- After two minutes, it should be thick. Then, add the sea salt and mustard. Continue to mix for 1 additional minute.
- It will thicken a little more in the refrigerator.
- Store in an airtight container in the refrigerator.
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