Three 5-minute Condiments: You can make delicious ketchup, mustard, and mayonnaise at home in just a few minutes with the right recipe and right technique! Be sure to check out the post for my immersion blender mayo trick!
Pantry Staples

Five-Minute Condiments

It’s probably no surprise that sometimes my opinion on certain foods clashes with the public. The most obvious example is ketchup. While Americans consume 1 Billion tons of ketchup a year (a stat I made up), I just don’t like the stuff. I’ll use it as an ingredient, but really don’t like it as a condiment.

This doesn’t go for every version of ketchup though, just the standard. Many (many) years ago, I wrote a defense of ketchup for another blog where I made a delicious homemade version. It was a huge process though and the sad truth is that I’ve never made it since then.

The same is true for mayonnaise. I don’t love the store-bought stuff. It doesn’t have a lot of flavor, but I love homemade mayo. It’s much faster to make though and I do make that a lot.

Then there’s mustard. In my opinion, the perfect condiment. Mustard is where I buck the trend. I love mustard of all types: cheap, expensive, yellow, brown, Dijon, honey… you get the idea. I’ve made a homemade version of mustard that is easy, but requires at least a day of prep.

So where does that leave me in condiment land? I basically either use mustard, homemade mayo, or nothing. It’s a sad state of affairs.

Then I started playing with a few ways to simplify these recipes and I thought I would put them all together for you all in one big post.

In short, each of these versions takes just five minutes to make. If that doesn’t slather your bun, I’m not sure what will.

Three 5-minute Condiments: You can make delicious ketchup, mustard, and mayonnaise at home in just a few minutes with the right recipe and right technique! Be sure to check out the post for my immersion blender mayo trick!

Five-Minute Ketchup, Mustard, and Mayo

Just a moment please...

Yield
1-2 cups of each
Prep Time
Total Time

Homemade condiments don’t have to be an all day process. Here’s my version for homemade ketchup, mustard, and mayonnaise that take about five minutes each!

Ingredients

Five-Minute Ketchup:

Makes 1 cup
6 oz. tomato paste
1/2 cup apple cider vinegar
1 tablespoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Pinch celery salt
Pinch ground allspice

Five-Minute Mustard:

Makes 2 cups
1 (14 oz. can) sweetened condensed milk
1/3 cup apple cider vinegar
1/3 cup ground mustard
1 tablespoon turmeric
Pinch of salt

Five-Minute Mayonnaise:

2 egg yolks
1 tablespoon Dijon mustard
1/2 lemon, juice only
Pinch of salt
Pinch of cayenne pepper
1 cup neutral oil (sunflower or vegetable)
Print Recipe     Pin Recipe

Helpful Equipment

Spice Grinder Immersion Blender

Directions

For ketchup, stir together ingredients until well combined! Store in the fridge for up to two weeks.

For mustard, grind mustard seeds (or start with ground mustard). Combine ingredients and taste. Adjust spice level to your liking. Store in the fridge for up to two weeks.

For Mayo, combine all ingredients in a large mason jar. Stick an immersion blender in the jar so it’s all the way at the bottom. Start blending and slowly raise the immersion blender to the top. As it goes up, it will emulsify the mayo. By the time it reaches the top of the ingredients, you should have a creamy, smooth mayo. Store in the fridge for 3-4 days in an airtight container.

Ketchup recipe adapted from a Blogher recipe. Mustard adapted from a Food.com recipe.

Five-Minute Ketchup

Homemade ketchup

Ketchup basics.

The long version of ketchup is a lot of work. Peeling tomatoes, cooking them down, cooking them down more, and cooking them down even more!

But let’s not let the perfect be the enemy of the good. Turns out you can start with tomato paste and apple cider vinegar, add a good variety of spices and come out with something that will blow store-bought ketchup out of the water.

It has actual flavor!

Homemade condiments - ketchup

Good spices.

Five-Minute Mustard

This quick mustard has a secret ingredient:

Homemade mustard.

Mustard secret.

Turns out that sweetened condensed milk (plus some vinegar) ends up having a perfect mustard consistency and a nice balance of tangy and sweet. Now we just need the mustard!

You could just use ground mustard, but I went the extra mile and ground up some fresh mustard seeds.

Homemade mustard.

DIY Mustard.

This still takes under five minutes to make and look at that color! Plus I love the texture it gives since I didn’t completely grind up the seeds.

Homemade mustard.

Gotta love that color.

Stir this all together with some turmeric and you have one delicious mustard.

homemade mustard.

All mixed up!

Five-Minute Mayo

This is the only quick condiment in this post that requires a special piece of equipment. To make mayo in under five minutes, you need an immersion blender. Keep in mind that making it by hand with a whisk takes maybe 10 minutes so it’s still doable, but if you have a stick blender, it’s dumb simple.

The part that gets people with mayo is the emulsion part. You have to start adding the oil very slowly, a drop at a time.

If you’re using a stick blender, you don’t have to do this. Just add all the ingredients to a large mason jar. The eggs and mustard will sink to the bottom.

Homemade mayo.

Less work.

Stick the immersion blender in the jar and turn it on high! Keep it all the way on the bottom until the mixture starts to thicken. You’ll see it happen almost instantly. I would guess it takes 5-10 seconds of blending.

Homemade mayonnaise.

Get it started.

Then, slowly, pull the stick blender up through the oil. As it goes up, it will emulsify the rest of the oil into the mayo.

It’s a fun and impressive kitchen trick!

Homemade mayo.

Slow and steady.

There ya go!

Three condiments, all very good, in less than five minutes each.

Top your burgers with good stuff this summer!

Three 5-minute Condiments: You can make delicious ketchup, mustard, and mayonnaise at home in just a few minutes with the right recipe and right technique! Be sure to check out the post for my immersion blender mayo trick!

16 comments on “Five-Minute Condiments

  1. Not I sure about the condensed milk. But thank you! thank you! thank you!

    I am going to make them all. Joel

  2. I don’t like ketchup on a burger but I do like it with my fries.The same thing with cheese, if you put cheese on a burger for me you just ruined a burger. But I eat cheese in other foods and by itself, just not on a burger. The only condiment I want on a burger is mayo, a thin smear of it no glopping it on,and mustard, a spicy brown mustard.

  3. I’m excited to try your ketchup as most store bought just taste sweet to me. How long will this keep? I assume the vinegar helps extend its lifespan?

    1. Hey Nikki! The ketchup should keep easily for a few weeks in the fridge. It might be longer but without any preservatives or anything I’m not sure I would push it… also a new batch only take s a few minutes. :)

  4. The mustard ingredients are interesting, but that adds a ton of calories to a traditionally 0 calorie condiment. Is there a “10-minute mustard” that doesn’t involve the condensed milk?

    1. Haha. That’s a good point Matt. If there is one, I’m not sure I know it. The other option of just letting mustard seeds soak in vinegar overnight and then pureeing them is a more standard mustard flavor. It’s super easy but does require a long soak. I’m not sure I know of a quick soak method…

      1. I’d be OK with a long soak, as long as the actual prep process is short. Is that all there is to it, mustard seeds and vinegar? Any other ingredients? I can give that one a shot.

    1. Sandy, just add some BBQ seasoning to it and stir it in. I do this all the time when I am out of BBQ sauce but have ketchup around. To know what is in BBQ seasoning just Google BBQ seasoning mix

    2. Hey Sandy, BBQ sauce and ketchup aren’t too far off. I would add a dash of worcestershire sauce to it along with a splash of bourbon and let it cook down. You’ll probably want to add more sugar and vinegar also to the base. You’ll want to cook it down also instead of just stirring the things together. As Julia mentioned there are a million basic bbq sauces on the web that can give you inspiration, but most are a mix of vinegar, sugar, and ketchup at their base. You can play with it and make it your own. :)

Leave a Comment