Recipe

Homemade Mayo Mustard Ketchup And Relish Recipe

Add Step-by-Step Photos	Victoriaregina / All my dishes 6 months ago Homemade is so good and can be so easy with no preservatives and fresh taste. The mayo is my favorite. Prep:30m Cook:30m Servings:4	Victoriareg
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Fans

goblue434

equalizer

peetabear

clbacon

shine

valinkenmo

tuilelaith

choclytcan

sitbynelli

Ingredients

HOMEMADE MAYONNAISE

just five ingredients, all of them things you likely have in the fridge or pantry right now. Mayonnaise takes less than ten minutes to make in your blender.

Just put one egg, a half-teaspoon of Dijon mustard, 1/8 teaspoon of salt and a tablespoon of fresh lemon juice in a blender.

Mix it up till it's smooth, then, with the mixer running, add 3/4 cup of canola oil very slowly through the hole in the blender lid.

Blend it until it's smooth and creamy.

Because home-made mayo tastes so great, you need less of it to dress up your sandwich. This recipe makes 3/4 cup of mayonnaise (which you can store in the fridge for up to 5 days).

Each tablespoon contains about 130 calories, 14 grams of fat (1.6 grams of that saturated) and 18 mg of cholesterol. Use it sparingly.

NO HIGH FRUCTOSE KETCHUP

Ingredients

4 whole cloves

1 bay leaf

1 cinnamon stick

1/4 teaspoon celery seeds

1/4 teaspoon chile flakes

1/4 teaspoon whole allspice

2 pounds tomatoes, roughly chopped (I used a 28-ounce can of tomato puree)

1 1/2 teaspoons kosher salt

1/2 cup white vinegar (I used white wine vinegar)

5 tablespoons brown sugar

1 medium onion, chopped

1 anaheim chile, chopped (I couldn’t get my hands on one, so used a poblano chile in its place)

1 clove garlic

Tools: cheesecloth

Directions

Wrap cloves, bay leaf, cinnamonm, celery seeds, chile flakes and allspice in a layer of cheesecloth; tie into a bundle and put into a four-quart saucepan over medium-high heat along with tomatoes, salt, vinegar, sugar, onion and Anaheim chile.

Smash garlic and add. Cook mixture until onions and chiles are very soft, about 40 minutes, stirring along the way.

Remove spice bundle and puree sauce in a blender or food processor until smooth. (A hand-held immersion blender would work here as well..) Note: Be careful of spattering, as sauce is hot. I used a towel to cover opening of food processor.

Strain sauce through a mesh sieve. Pour strained sauce into a four-quart saucepan over medium heat. Cook, stirring occasionally, until thickened, about 30 minutes. Add more salt, sugar or vinegar, if you like.

Transfer ketchup to a glass jar. Set aside and let cool. Cover with a tight-fitting lid and refrigerate for up to three weeks.

Makes 2- 2 1/2 cups.

BASIC COUNTRY MUSTARD

Homemade country mustard is made from both mustard seeds and mustard powder.

Grind the seeds from coarse to fine, depending on your own personal tastes.

Prep Time: 5 minutes

Ingredients:

2 Tablespoons yellow mustard seeds, coarsely ground

1/4 cup brown or yellow mustard powder

1/4 cup cold water

2 Tablespoons white wine vinegar or cider vinegar

1 teaspoon salt

Preparation:

Grind the mustard seeds to the texture you desire. (There is no "correct'" texture.)

Mix the mustard powder and ground seeds with the water. Let sit for 10 minutes.

Add the vinegar and salt; blend well.

Refrigerate overnight before using.

HOMEMADE PICKLE RELISH:

1 1/2 cups cider vinegar

1 teaspoon mustard seeds

1 teaspoon coriander seeds

2 tablespoons sugar

8 large dill pickles (sour, not half-sour), finely diced

1 small red pepper, grilled, peeled, seeded, and finely diced

1 small yellow pepper, grilled, peeled, seeded, and finely diced

1 small white onion, finely diced

2 tablespoons chopped fresh dill

DIRECTIONS

Bring vinegar, mustard seeds, and coriander seeds to a boil in a medium non-reactive saucepan on the grates of the grill; cook until reduced by half and slightly syrupy.

Remove from the heat, add the remaining ingredients, and gently toss to coat.

Season with salt and pepper, to taste.

Cover and refrigerate for at least 1 hour before serving.

Directions

This is the only way I could present this but I did want them on one recipe.

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Comments

sitbynellie 6 months ago said:
These look great! Especially the homemade ketchup. I can't eat the bought stuff because of all the rubbish they put in it. I am definitely going to try this. Thanks a lot!!
Nellie (Susan)

shine 6 months ago said:
Here's the five: I make my own mayonnaise and ketchup; the rest I cannot attest to -- but your recipes for the Mayo and ketchup are very close to what I use!

Fun with your kids: use cold pressed grapeseed oil instead of the canola oil; makes a mayonnaise that is a lovely shade of green! My daughter loves it! Also -- a food processor works great for the Mayo.

Shine on!
Ray

shine 6 months ago said:
Oops... forgot to say one of my favorite combinations of some of these ingredients is Mayo, mustard, and pickle relish. Also known as "goop" -- I love it on burgers, and I have this horrible propensity to smother my french fries in it ;-)

valinkenmore 6 months ago said:
Wonderful recipes and so easy. Thanks for the great post! High 5

peetabear 6 months ago said:
Wonderful and very helpful recipes..like Nellie said there is a lot of foreign ingredients in our foods that don't have to be if we make our own... thank you and five forks

tuilelaith 4 months, 1 week ago said:
These all look great. I have been searching the web for some of these for awhile and here they were right under my nose!

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