Regular Ketchup

1 cup diced onion

1-2 tbsp oil

1 tbsp fresh ginger, peeled and chopped

4 cloves garlic, minced

2 tsp ground mustard

½ tsp ground allspice

¼ tsp cayenne

¼ cup tomato paste

2-28 oz cans tomatoes

2 bay leaves

2/3 cup brown sugar

½ cup cider vinegar, or vinegar of choice

1 tbsp granulated molasses

Salt to taste

 

Heat oil in pot and add onion, cooking until translucent. Add ginger, garlic, mustard, cayenne and allspice. Stir and cook 1 minute. Add tomato paste and cook, while stirring, another minute. Add canned tomatoes and make sure to pick up any browned bits from the bottom of the pan. Puree everything until smooth. Return puree to pot and add bay leaves, sugar, vinegar, and molasses. Reduce heat to a simmer and cook until desired thickness, 1 hour to 1 hour 45 minutes. Remove bay leaves and add salt to taste.

 

Peach and Curry Ketchup

1 tbsp butter

1 tsp fresh ginger, peeled and chopped

½ cup peeled fresh peaches

1 ½ tsp vindaloo curry

1 cup Regular Ketchup

 

Melt butter in pan and add ginger, peaches and curry. Cook a couple of minutes. Add Regular Ketchup and simmer for 5 minutes. Puree with 2 tbsp water.

 

Smokey Ketchup

1 cup Regular Ketchup

1 tsp smoked paprika

½ tsp smoked sea salt of choice

1 tsp bourbon barrel smoked pepper

 

Combine all ingredients in a small pot, simmer for 5 minutes.

 

Salt Free Sugar Free Ketchup

6oz salt free tomato paste

2 tbsp Splenda or sweetener of choice

¾ cup water

½ cup vinegar of choice (I used traditional white balsamic)

¼ tsp onion powder

¼ tsp garlic powder

¼ tsp cayenne

Pepper to taste

 

Combine all ingredients in a small pot, simmer for 5 minutes.

 

Meyer Lemon Mayo

1 lg egg yolk

2 tsp Raspberry Basil vinegar

¾ cup vegetable oil

¼ cup Meyer Lemon Olive Oil

S&P to taste

In small bowl, combine egg yolk and vinegar, whisking until combined. Slowly add oil, whisking continuously until all oil has been mixed in. Season to taste with salt and pepper. Thin with water if desired. Refrigerate. Will keep 2-3 days.

 

Garlic Mayo

1 lg egg yolk

2 tsp vinegar of choice or fresh lemon juice

¾ cup vegetable oil

¼ cup Garlic Olive Oil

S&P to taste

In small bowl, combine egg yolk and vinegar, whisking until combined. Slowly add oil, whisking continuously until all oil has been mixed in. Season to taste with salt and pepper. Thin with water if desired. Refrigerate. Will keep 2-3 days.

 

Bill’s Beer Mustard

1/3 c yellow mustard seed

¼ c brown mustard seed

½ c Champagne Mimosa, Raspberry Basil, apple cider or any favorite vinegar

½ c dark beer

1 Tbsp brown sugar

2 Tbsp honey

½ tsp sea salt

In a bowl combine mustard seeds, beer and vinegar. Mix well and cover with plastic wrap. Let mixture sit at room temperaturefor 12 hours. After 12 hours add the remaining ingredients, mix well. Pour mixture into a blender or food processor and blend until desired consistency. Refrigerate immediately or for a more spicy mustard place in a sterilized jar (canning jar with lid) and let sit at room temperature for 1-2 days then refrigerate.

 

Yellow and Brown mustard

¼ cup yellow mustard seeds

¼ cup brown mustard seeds

¼ cup Champagne Mimosa wine vinegar

¼ cup balsamic vinegar

½ cup water

2 tsp sea salt

¼ tsp freshly ground black pepper

2 tbsp brown sugar 

 

Soak mustard seeds in vinegars. If they are not completely covered, add some water to cover. Let sit at room temperature for 1 day. 

The next day, place all ingredients in a blender. Puree until the mustard has become smooth, but still with some pieces of mustard seeds left. 

Refrigerate for up to 2 weeks.

 

Ancient Roman Mustard

1 cup brown mustard seeds

1/2 cup almonds, chopped

1/2 cup pine nuts, chopped

1 cup cold water

1/2 cup Raspberry Basil wine vinegar

1 tsp sea salt

 

Grind the whole mustard seeds for a few seconds in a spice or coffee grinder, or by hand with a mortar and pestle. You want them mostly whole. Add the chopped nuts and grind into a paste.

Move everything to a bowl and add the salt and cold water. Mix well and let stand for 10 minutes.

Pour in the vinegar and stir well. When the vinegar is incorporated, pour into a glass jar and store in the fridge. Wait at least 24 hours before using. This mustard will last several months in the fridge.

 

  

Herbed honey mustard

2 tablespoons (¾ ounce) brown mustard seeds About

¾ cup (2½ ounces) mustard powder

1 cups Champagne vinegar

1 1/2 teaspoons

kosher salt

1/3 cup honey

2 eggs

2 egg yolks

3 tbsp fines herbs

 

Soak the mustard seeds: Place the mustard seeds and powder in a medium glass or ceramic bowl along with the verjuice. Set aside, covered (but not sealed airtight), for 24 hours. 

Place the mixture in a food processor along with the salt and honey and process for 1 to 2 minutes until the seeds are coarsely ground.

Place the mixture in a large metal bowl, and whisk in the eggs and egg yolks. Place the bowl over a large pot of simmering water and whisk the mustard base until it thickens, 6 to 8 minutes. Remove from heat and whisk in the chopped herbs. Taste and adjust the seasoning and flavoring as desired. Refrigerate when cooled.  This mustard will keep for up to 1 week.