Don’t pour processed sauces on your clean, fresh foods – try these healthy sauce recipes for DIY condiments instead. Make your own ketchup, mustard, barbecue sauce and mayo.
You can store each DIY condiment in an airtight, glass container for about a week after you make it – except for the mustard, which will last for about three months. Each of these healthy recipes yields one cup.
- 1/2 cup tomato paste (low sodium is fine)
- 1/3 cup apple butter
- 3 cloves minced fresh garlic
- 3 tablespoons apple cider vinegar
- 2 tablespoons grated yellow onion
- 3 teaspoons raw honey
- 3 teaspoons ground cloves
- 1 teaspoon ground cinnamon
Add all the ingredients to a bowl, and whisk until combined. Taste the mixture, and adjust the seasonings if you so desire. Let sit for 3-4 hours before serving, and allow the flavors meld. Yields one cup of ketchup.
- 1/4 cup yellow mustard seeds
- 1/4 cup brown mustard seeds
- 1/2 cup dry white wine, like Pinot Grigio
- 1/2 cup white wine vinegar
- 1/2 teaspoon salt
Stir all your ingredients together in a small glass bowl. Once combined, cover the bowl tightly with plastic wrap. Let it sit at room temperature for 48 hours, so that the mustard seeds can soak up the liquids. Once two days have passed, add the mixture into a blender or food processor, and blend until you reach your desired consistency. Leave your mustard super lumpy for rustic, textured appeal or go smoother for sandwiches and spreads.
From the Organic Authority Files
- 1 cup tomato sauce
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 3 tablespoons raw honey
- 2 tablespoons fresh lemon juice
- 1 tablespoon tomato paste
- 1/2 tablespoon Bragg Liquid Aminos
- 1/2 tablespoon ground mustard
- 1/4 tablespoon onion powder
- 1/4 tablespoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
Pour all the ingredients into a saucepan, and stir well to combine. Taste and adjust seasonings if you would like. Bring your pan to a medium-high heat until the mixture boils, and then reduce the heat to low. Let simmer for about 45 minutes, or until the sauce has thickened.
- 1 egg yolk, as fresh as possible
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/8 teaspoon sugar
- 1 tablespoon white wine vinegar
- 2 teaspoons fresh lemon juice
- 1 cup vegetable oil, such as safflower
Whisk your egg yolk, dry mustard, salt and sugar together in a glass bowl until combined. In a separate bowl, whisk together your vinegar and lemon juice, and then whisk have of it into the yolk mixture. Now add the oil, just a few drops at a time – and don’t stop whisking! Stir quickly until the mixture lightens and becomes a bit thicker. At this point, slowly pour in the rest of the oil in a thin stream, whisking all the time. Finally, you can whisk in the rest of the lemon juice and olive oil. Keep stirring until everything is blended, and let the mayo sit at room temperature for one hour before you eat it.
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Photo by Pat Pilon