Ketchup and Mustard – from Scratch!
By Laura Coffee, Marketing & Owner Services Manger, Co-op Owner
Sure, you can buy a bottle of ketchup or a jar of mustard, but sometimes you just want to tweak a little here and adjust a little there, until you have things EXACTLY the way you like them. These classic condiments are easy to put together and work making on your own at least once. Who knows, you might even make it a habit!
Check out the video for more info!
Spicy Brown Balsamic Mustard*
- 3 Tbsp brown mustard seed (pulsed in a spice grinder)
- 3 Tbsp mustard powder
- 2 Tbsp Balsamic vinegar
- 3-4 Tbsp water
- 1/2 tsp sea salt
Combine all ingredients in a small jar and stir well. Let sit for two days at room temperature. Use as is, or pulse in a bullet blender for a smoother texture.
Tips: Add turmeric powder for a bright yellow mustard. Use all powder for a very smooth mustard. You can substitute apple cider vinegar or white wine to vary the flavor. Swap vinegar/water measurements for a less spicy mustard. For a sweet mustard, add a tablespoon or two of honey just before using.
*This is a seriously spicy European style mustard. It has a kick like horseradish or raw garlic and is not for the faint of heart.
- 1 can tomato paste
- 1/4 cup water
- 2 1/2 Tbsp white or cider vinegar
- 2 tsp sweeter (honey or sugar)
- 2 tsp molasses
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp mustard powder
- Pinch of pumpkin pie spice (Really!)
Blend all ingredients together (by hand is ok) until completely incorporated. Chill overnight to let flavors blend.
Tip: Use balsamic vinegar and an extra tsp of sweetener for a sweet ketchup. Use a 1/3 cup water and cook over low heat until slightly thickened for a more complex ketchup. Add a pinch of chili powder for a zippy ketchup.