Farmers Almanac
The Farmers Almanac
Now Shipping!
The 2019 Almanac! Order Today

Make Your Own Ketchup, Mustard, Mayo …

Share on Facebook Share on Twitter Share on Pinterest Share on LinkedIn Subscribe by Email Print This Post
Make Your Own Ketchup, Mustard, Mayo …

Why spend a lot of money this summer on condiments from the grocery store that are, in most cases, loaded with corn syrup, artificial flavors, and preservatives? It’s easy to make your own ketchup, mustard, mayonnaise, and more right at home with ingredients you probably already have. Here are a few simple recipes for these favorite summer cookout staples:

Homemade Ketchup
1 (28-oz) can whole tomatoes in purée
1 medium onion, chopped
2 tablespoons olive oil
1 tablespoon tomato paste
2/3 cup packed dark brown sugar
1/2 cup cider vinegar
1/2 teaspoon salt

Blend tomatoes and purée from the can in a blender until smooth. In a heavy 4-quart saucepan, cook onion in oil over moderate heat, stirring, until softened (about 8 minutes). Add puréed tomatoes, tomato paste, brown sugar, vinegar, and salt. Simmer, uncovered, stirring frequently, until very thick (about an hour). Purée mixture in a blender until smooth. Chill, covered, for two hours before serving.

Homemade Mustard
1/2 cup dry mustard
1/2 cup cider vinegar
1/2 cup water
2 egg yolks
1 cup sugar
3 teaspoons cornstarch

(Continued Below)

Dissolve mustard in vinegar. Stir in remaining ingredients until combined, and cook in a double boiler, stirring constantly, until it reaches the desired thickness (about 10 minutes). Pour into a container, cool, cover, and keep refrigerated.

Homemade Mayonnaise
2 egg yolks
3/4 teaspoon salt
1/2 teaspoon powdered mustard
1/8 teaspoon sugar
Pinch cayenne pepper
4 to 5 teaspoons lemon juice or white vinegar
1-1/2 cups olive or other salad oil
4 teaspoons hot water

In a small bowl, beat together egg yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice, until very thick and pale yellow. Add 1/4 cup oil, drop by drop, beating vigorously. Beat in 1 teaspoon each of lemon juice and hot water. Add another 1/4 cup oil, a few drops at a time, beating vigorously. Beat in another teaspoon each lemon juice and water. Add 1/2 cup oil in a fine steady stream, beating continuously, then mix in remaining lemon juice, water, and oil. Cover and refrigerate.

Chipotle Sauce
1 cup mayonnaise
1/2 ounce mustard
1/2 ounce freshly squeezed lime juice
1 ounce chipotle chili in adobo sauce, chopped finely
1/4 ounce fresh garlic, minced
Salt, to taste

Combine mayonnaise, mustard, lime juice, chipotles, and garlic in the bowl of a food processor. Purée until fully combined. Add salt to taste. Cover and refrigerate.

Articles you might also like...


1 Susan Higgins { 06.19.17 at 1:23 pm }

Hi Brittany, do you have an immersion blender? Otherwise, you can cook and strain similar to the way you’d make applesauce, pressing through a sieve.

2 Brittany { 06.18.17 at 12:15 am }

I don’t have a blender, how else can I puree for the ketchup recipe? I’ve been wanting to make homemade ketchup for a while.

3 Amy { 08.17.15 at 8:55 am }


Sucralose is commercial sugar that has been treated with chlorene.

4 Amy { 08.17.15 at 8:53 am }

Julie, the vinegar “cooks” the egg (at least chemically speaking), so no worries.

5 Amy { 08.17.15 at 8:51 am }

jeannine, Xanthan Gum is better to use in mayo than guar. Guar is used in commercial ketchups and so your “mayo” would be a runny dressing. Also agave syrup or molasses would be probably your better bet than stevia as stevia leaves a noticable aftertaste not normally found on sandwiches or fried foods.

6 jeannine { 08.17.15 at 7:26 am }

I wonder if I can use guar gum to thicken instead of raw egg and stevia powder instead of brown sugar. I would use olive oil or grapeseed oil. With all the controversy over oils like veg/canola/soy, with weight,cancer, digestive and GMO issues, I want to stay away from it.

7 Julie { 08.16.15 at 4:40 pm }

is the mayo safe with raw egg?

8 Tangy barbecue sauce | Kale and Ale { 06.14.15 at 1:06 pm }

[…] 1 cup no-salt-added ketchup (I used store bought since I don’t use it much, but you could make your own) […]

9 Jaime McLeod { 08.11.12 at 7:50 am }

A few weeks in a sealed container.

10 Beckie { 08.09.12 at 7:00 pm }

Excellent! Thank you for the post! How long will the Mayo last, in the fridge?

11 Angel { 07.23.12 at 11:55 pm }

Yay! Bless you dear lady!!

12 Nita Garcia { 07.23.12 at 11:03 pm }

Oh thank you so much. With my illness I have had to cut out alot of store bought stuff because of the extra junk they put in it. Now I can make my own and now I can have homemade BBQ sauce again cause I will have homemade ketchup and mustard

13 Kristen { 07.23.12 at 11:03 pm }

@Jimz – Best comment ever.

14 Jimz { 07.02.12 at 11:33 am }

Real tomato ketchup Eddie?

15 Jaime McLeod { 04.09.12 at 4:25 pm }

You certainly can, Victoria. You’ll just need to cut them up and drain the water out of the tomatoes. Do that until you have 28-oz. worth. You may need to experiment a little until you get the consistency right.

16 Victoria Clemmons { 04.08.12 at 11:40 pm }

Can I use garden-fresh tomatoes instead of canned tomatoes? If so, how much? I’d like to use various colored (yellow, black, ripe green, orange, white, etc.) tomatoes for a variety of ketchups.

17 clavis panax { 02.13.12 at 4:34 pm }

i can make Homemade Mayonnaise, but i didn’t never made the others, thanks a lot

18 James { 01.15.12 at 11:39 am }

Sounds like fun. Too bad I would spend more on the ingredients than on a bottle of ketchup.

19 trphzrd { 07.28.11 at 12:29 am }

so, in an article about making your own condiments, such as mustard, dijon mustard is included as an ingredient? how about a recipe for that too?

20 Diana { 06.30.11 at 3:53 pm }

What is nice about recipes given by others is you can add your own twist to make the taste change to suit yourself by altering the ingredients a little or a lot.

I personally wouldn’t add mustard to my Chipotle Sauce because I react mustard sometimes by getting an upset stomach. Others may love mustard and add more.

Thanks for the post.

21 Nancy Rose { 06.21.11 at 11:23 am }

Making ketchup was on my list. thanks for the recipe. If a previous comment is accurate, too bad it doesn’t last longer than a few weeks.

22 Harvey Pincis { 06.20.11 at 3:06 am }

Hi all! Even before I took up gardening as a hobby, homemade horseradish and tartare sauce have been mainstays. As for processing, I doubt, though could be wrong. Avoiding preservatives and using such materials as real eggs and real cream, shelf life is necessarily short. Pickles are a different story, especially when made with vine leaves and sea salt to avoid ‘bloom’.

23 Charjoyful { 06.11.11 at 1:37 pm }

I make great mayo in the blender. I quit using sweetners or sugar. Do not use Olive Oil. it is toooo strong… Just use grapeseed oil or corn or carnola oil. Got the recipe from Diet Center! Thanks for the ketchup recipie. Always wanted to try this. Happy Cooking! Charjoyful…

24 Stevefah { 06.10.11 at 11:51 am }

You can use sucralose (Splenda, etc.) in place of sugar; there are products that are also similar to brown sugar with half or less the sugar of commercial brown sugar… I have found few reasons to use ANY added salt in cooking. (After a while, you get weaned off your dependence.) You can get your daily minimum allowance from sodium already in non-processed foods, pretty much.

25 D. { 06.09.11 at 12:24 pm }

Original recipes for ketsup also contain just a very small pinch of cloves and allspice. I don’t know why they stopped making it that way, but my guess would be they just decided to use sugar instead. Whenever my DH and I are invited out and end up using store-purchased condiments, the first thing both of us can taste is the sugary sweetness in these products. Gross. I can’t stand sweet ketsup.

Here’s my easy recipe for ketsup. It lasts about 6 weeks in the fridge. I’ve had no problem with it.

-6 ounce can tomato paste (find organic, if possible, or use homemade)
-1/4 to 1/3 cup tap water (depending on desired consistency, I like it with 1/3 cup)
-2 tablespoons vinegar (raw)
-1/4 teaspoon dry mustard
-1/4 teaspoon cinnamon
-1/4 teaspoon gray or celtic sea salt
-1 pinch cloves
-1 pinch allspice
-1 pinch cayenne pepper
-1/4 cup brown sugar, or less (you can also use molasses if you wish)

This is simplicity itself. In a medium bowl combine all of the ingredients with a wire whisk. Blend well. Scrape the mixture into a pint-sized, resealable container. Chill overnight, to blend the flavors.

26 Jaime McLeod { 06.09.11 at 11:19 am }

Ooh, I LOVE horseradish mayo. I’ll be adding this one to my own recipe file. Thanks!

27 Frutero { 06.09.11 at 10:21 am }

This is a treasure! I am saving it!

Horseradish sauce:
Take main horseradish root from this summer’s growth (it will get bitter if left another year), leaving side roots for next crop. For medium to large root, Moulinex with one to two kitchen tablespoons cider vinegar. Place in jar in fridge overnight; if root is not at least as moist as freshly-watered potting soil, stir in more vinegar until it is.

Next day, prepare chantilly base. For average root, that is 8 oz sour cream + 8 oz mayonnaise (if not homemade, Duke’s). Mix thoroughly with horseradish. Jar and refrigerate. Excites potato salads and the crowning touch for queenly roast beef.

28 Jaime McLeod { 06.08.11 at 12:55 pm }

Hi Brad,
Unless you can them in a water bath, as suggested by the previous commenter, only a few weeks. Unlike commercial brands, these do not contain preservatives.

29 Brad { 06.08.11 at 12:53 pm }

These sound GREAT, but do you know how long these recipes can be stored in the fridge, as compared to commercial brands?

30 Jaime McLeod { 06.08.11 at 10:52 am }

Yes, you should be able to can the ketchup and mustard, because they are both highly acidic. I would avoid canning the mayonnaise or chipotle sauce, though. Make only enough to use within a couple of weeks.

31 Mary Such { 06.08.11 at 10:19 am }

Can the ketchup, mustard recipes be processed? (As in a hot water canning bath)

Leave a Comment

Note: Comments that further the discussion of the above content are likely to be approved. Those comments that are vague or are simply submitted in order to promote a product, service or web site, although not necessarily considered "spam," are generally not approved.

If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

Spring Is Here – Sign Up Today!

The Farmers' Almanac is a gardener's best friend. Get 365 days of access to our online weather and gardening calendars + a copy of the 2017 Almanac
for only $13.99 $11.99!

Subscribe Today »