Homemade condiments

Hello friends! I am Jenni, and I blog at The Gingered Whisk. I started my blog back in 2009 with the express desire to join the Daring Kitchen! I have loved being a member of this community and learning so many wonderful techniques and recipes, and gaining new friends, too! I’m really excited about this month’s challenge! We are going to try our hand at making our own condiments!

Most of us have at least one of these in our refrigerators, but I bet most of us have wondered “Whats in here? Could I make this?” Luckily for us, the majority of condiments are super quick and easy to make yourself, they last for a long time in the fridge, they are made with clean, whole ingredients (no funky stuff here!), and you can totally customize them into different flavors easily! Phew, that’s a lot of awesome reasons to make them yourself!

Recipe Source:
Sriracha Hot Sauce:

You can find the challenge PDF here

Notes: With the exception of the Mayonnaise, these all need time to “mellow” and “blend” before tasting. Especially the mustard!!!!
For interesting ways of how to flavor mustard, check this link:…
For interesting ways to flavor ketchup, please check out this link:…
If you need a vegan recipe for Mayo, please check this one (note, I have not tried these recipe so I don’t know if it works or not)! and…

Preparation time:
Mustard: 20 minutes prep + overnight
Ketchup: 20 minutes prep time, 60 minutes cooking time
Mayonnaise: 5 minutes
Sriracha: 20 minutes + overnight

Equipment required:

Measuring Cups
Measuring Spoons
Medium Bowl
Food Processor
Clean jars with airtight lids

Recipe 1: Homemade Mustard

Yields: 1 Pint
Preparation time:
Cooking time:
Cooling time:


½ cup (50 g) yellow mustard seeds
½ cup (125 ml) (120 g) dry white wine
2 tablespoons (30 ml) (30g) apple cider vinegar
¼ cup (60 ml) (60 g) water
4 teaspoons (2.5ml) (1.5 g) ground turmeric
¼ teaspoon (1.4 g) fine sea salt
1/8 teaspoon (0.3 g) fresh ground black pepper

Combine the mustard seeds, wine, vinegar and water in a medium. Cover and let sit overnight at room temperature.

Dump the seed mixture into the bowl of a food processor.
Add the maple syrup, turmeric, salt and pepper.
Process until smooth and the desired consistency (you can adjust with additional wine, vinegar, water or sweeter 1 TBSP at a time until it is to your liking).
Pour into a clean lidded jar.

Pour into a clean lidded jar

Store in the refrigerator up to 6 months.

Recipe 2: Homemade Ketchup

Servings: 2 cups
Preparation time: 5 minutes
Cooking time: 60 minutes
Cooling time: 20 minutes

2 tablespoons (30 ml) olive oil
1 medium onion (110g) chopped
1 clove garlic,(10 g) minced
28 oz (3 cups) (793 g)tomato puree
½ cup (100 g) dark brown sugar
¼ cup (60 ml) cider vinegar
1 tablespoon (15 ml) (16.3g) tomato paste
½ teaspoon (2.5 ml) (2.8 g) kosher salt
½ teaspoon (1 g) ground mustard
1/8 teaspoon (0.8 g) ground cloves
1/8 teaspoon (0.8 g) ground allspice
1/8 teaspoon (0.8 g) cayenne pepper



In a medium saucepan, heat the oil over medium heat.
Add the onion and cook, stirring occasionally, until soft but not brown (5-8 minutes).
Add in the garlic and stir for 30 seconds.
Add the tomato puree, brown sugar, vinegar, tomato paste, and seasonings.

tomato puree, brown sugar, vinegar, tomato paste, and seasonings
Bring to a boil, reduce heat to low, and simmer for 45-60 minutes, stirring occasionally, until the sauce is thickened.
Place the sauce into a blender and puree until completely smooth.
Wash and dry the saucepan, and then place a fine mesh strainer over top. Strain the ketchup, and use a spatula to force all the ketchup through.
Taste and adjust seasonings if needed.
Pour the ketchup into a jar, seal with an airtight lid and store in the fridge for up to 3 weeks.

Recipe 3: Homemade Mayonnaise

Yields: 1.5 cups
Preparation time: 5 minutes
Cooking time: 5 minutes
Cooling time: 5 minutes


1 whole egg (60 g)
¾ cup (117 g)(6 fluid oz) (117ml) olive oil
2 Tablespoons (30 ml) (30 g) white wine vinegar or lemon juice
½ teaspoon (2.8 g) salt
½ teaspoon (1 g) dry mustard


Place the egg (be careful not to break the yolk when you add it), vinegar, mustard and salt into the container of a food processor.
Place the egg

Blend until smooth, and then slowly add the olive oil while continuing to blend.
Blend until thick.
Store in an airtight container in the fridge for 4 weeks.

Store in an airtight container

Recipe 4: Homemade Sriracha Hot Sauce

Yield: 1.5 cups:
Preparation time: 5 minutes hands on, 7 days hands off
Cooking time: 5 minutes
Cooling time: 5 minutes

1.5 pounds red jalapeno, fresno, or Serrano chili peppers
6 garlic cloves, (60 g)peeled
4 tablespoons (85 g) raw honey
1 tablespoon (17 g)kosher salt
½ cup (118 ml) apple cider vinegar


Snip the stems off the chili peppers and slice them
Snip the stems off the chili peppers

Place all the ingredients except the sugar in a container and let sit overnight.
sit overnight

Place the mixture and the sugar in a small saucepan.
Bring to boil over high heat, then lower and simmer for 5 minutes.
Remove from heat and set aside to cool to room temperature.
Transfer to a blender and puree for 5 minutes, or until smooth.
Run through a strainer and press out as much of the juice as you can.
Run through a strainer and press out

Place in a jar with a airtight lid and keep in the fridge for up to 3 weeks.
Place in a jar

Storage & Freezing Instructions/Tips:
Please see each individual recipe for storage information. All recipes should be stored in a clean glass jar with an airtight lid. Keep in the fridge for 3-4 weeks.

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