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Follow this step-by-step recipe to make condiments at home
Some things are just better when they’re made from scratch—and making something with your own two hands provides such satisfaction. You know exactly what ingredients go into your meals, and it offers you the flexibility to adjust your recipe for dietary and taste preferences.
It’s BBQ season—and instead of adding condiments full of sugar and preservatives, why not go the extra mile and make some mayo, ketchup and mustard yourself? The mayo is super easy, and I’ll be making that instead of buying from the store from now on. The ketchup and mustard are a bit more a labour of love, but you can certainly taste the difference when they’re homemade.
Up your summer BBQ game with these three saucy staples for the grill…
NOTE: If you want to speed up the whole process, you can use 1 1/2 cups of tomato paste instead of reducing the whole tomatoes.
This recipe is for yellow mustard but it will still have a bit of grain to it because you’re using mustard seeds versus mustard powder.
Use stainless steel throughout this entire process. Do not use aluminum utensils or pots as it will change the taste of your mustard. Wash all of your tools in boiling hot water before you begin.
NOTE: If you would like to make honey mustard, add honey at a 1:1 ratio to the mustard or to your desired taste.