Five-Minute Ketchup, Mustard, and Mayo

Serves:
1-2 cups of each
Prep Time:
Total Time:
3.9
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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!
Print Recipe

Helpful Equipment:

Spice Grinder Immersion Blender

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!

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

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)

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.