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–+ servings

Condiments – Ketchup & Mayonnaise

Making your own condiments at home is easier than you think and a total game-changer, trust me! This homemade ketchup and mayo are bursting with flavor and completely beat anything you can buy at the store. You'll love how simple it is to whip up these essentials from scratch with just a few fresh ingredients and none of the weird stuff found in ketchup and mayo on the grocery shelves!
Prep Time10 minutes
Cook Time20 minutes
Total Time45 minutes
Yields2 cups each
Print Recipe Pin Recipe
Servings2 cups each

Ingredients

KETCHUP

  • 16 ounces tomato paste
  • 1 cup water
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup sugar, more to taste
  • 1/4 cup honey
  • 1/2 cup distilled white vinegar, more to taste
  • 1 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 1/2 teaspoon paprika
  • 1/4 teaspoon cinnamon

MAYONNAISE

  • 2 large eggs
  • 1 tablespoon yellow mustard
  • 2 tablespoons white distilled vinegar
  • 2 cups avocado or vegetable oil
  • 3/4 teaspoon salt
  • 1/2 tablespoon lemon juice

Instructions 

HOMEMADE KETCHUP

  1. In a medium saucepan, combine the tomato paste, water, Worcestershire sauce, sugar, honey, vinegar, salt, garlic powder, onion powder, paprika, and cinnamon.
  2. Whisk all the ingredients together until the mixture is smooth and well-blended.
  3. Place the saucepan over medium heat and bring the mixture to a simmer. Once it starts to bubble, reduce the heat to low.
  4. Let the ketchup cook on low heat for about 20-30 minutes, stirring occasionally. This allows the flavors to meld and the ketchup to thicken.
  5. Once thickened, remove the saucepan from the heat and let the ketchup cool. Transfer it to a jar or bottle and refrigerate. It will keep for up to 3 weeks in the refrigerator.
  6. Optional, blend in a food processor to make extra smooth and then store it!

HOMEMADE MAYONNAISE

  1. Make sure all ingredients are at room temperature. This helps the mayonnaise emulsify properly.
  2. Using an immersion blender or food processor, combine the eggs, mustard, vinegar, oil, salt, and lemon juice. Blend on medium speed until the mixture is smooth, thick, and creamy.
  3. Transfer the mayonnaise to a jar or container and refrigerate. It will keep for up to 1 to 2 weeks in the refrigerator.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!