Condiment/Spread

Making Your Own Ketchup and Mustard

July 13, 2012

Every week, a DIY expert spares us a trip to the grocery store and shows us how to make small batches of great foods at home.

Today, former Top Chef contestant Camille Becerra shows us the secret to making ketchup and mustard at home. Camille is currently one of the chefs at Reynards, in Williamsburg, and more of her work can be found on her blog, My Personal Feast.


     

'Tis the season for hot dogs and barbecues, and with these things come condiments. As a mother of a ketchup fanatic, I used to constantly have to deny my daughter's requests for bread with ketchup when she was younger. I do cringe slightly every time we lather on the Heinz 57, but what dog is complete without sauerkraut, sweet relish, and most importantly mustard and ketchup?

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I like to stir up a batch of the summer’s dynamic duo forgoing some of the not-so-natural ingredients. I like my mustard to be sweet to contrast with the spice but not nearly the overkill sweetness of honey mustards we are used to.

Both of these recipes yield enough to share, so gather up the empty jam and pickle jars you saved, fill them up, and hand them off to those special people who will invite you over to their homes for a summer gathering.



Ketchup
Makes 1 quart

2 14-16 ounce cans of tomato puree or 2 pounds peeled and seeded fresh tomato
3 cloves garlic, sliced
1 onion, diced
3 teaspoons salt
1 1/2 cups water
1 cup sugar
2 tablespoons molasses
1 cup white balsamic or wine vinegar
sachet: one small bunch thyme and one healthy pinch each of whole black pepper, coriander seed, fennel seed and mace.



Sweat onion and garlic through without gaining any color.
Add remaining ingredients including your sachet.
Bring to a boil and simmer on low for 2 hours.
Remove sachet.
Whiz in a blender or with an immersion blender and strain.

Brown Beer Mustard
Makes 1 quart

1 1/4 cups brown mustard seeds
2 cups white wine vinegar or white balsamic vinegar
1/4 cup balsamic vinegar
1/4 cup sugar
1 1/2 cups dark or amber beer
1/4 cup honey
1 tablespoon turmeric
1/2 teaspoon allspice
2 teaspoons salt


Soak seeds overnight in vinegar, beer and sugar.
Add remaining ingredients and whiz in a blender.
Add additional honey to preferred sweetness.

Save and print the ketchup recipe here.

Save and print the brown beer mustard here.

Camille will be answering questions about ketchup and mustard on the Hotline for those of you who want to take on this project at home. For the quickest response, go to her recipe and ask a question from there -- we'll email her your question right away!

Stay tuned for next week's Small Batch, in which Ashley Rodriguez will share her best tricks for pickles.

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12 Comments

Robin July 28, 2014
I like your ketchup recipe, but I have given up using the traditional cheese cloth sachet and string and replaced it with an over sized, stainless steel tea ball. I found one at Stonebridge dishes in Tiverton, RI and it is great. It's approximately 4" high and wide and will hold everything I need, with no taste of the cheese cloth and/or string. It's especially great for dishes that call for lemon grass and kafir lime leaves.
 
scubadoo97 July 16, 2012
Been making my own mustard recently. I use equal parts of brown and yellow mustard seeds, some type of acid and a flavoring agent. It's been bourbon, gin and wine so far using 3 parts acid to 1 part flavoring agent. <br /> <br />Let soak for 2-3 days then pour off liquid and start grinding, adding back liquid as I need it, along with a touch of honey and salt to round out the flavors. The mustard needs a few days to mellow but is really easy and very tasty so worth the effort
 
Nywoman July 15, 2012
What is the quantity on the beer. Is it 1 1/2 bottle or cup? Both recipes sound amazing.
 
Kristen M. July 15, 2012
Thanks for catching that! Per the recipe page, it should be 1 1/2 cups -- just updated the post to reflect that.
 
fwilger July 15, 2012
those look great and will definitely try them as i have never made either. But as far as putting ketchup on a hot dog : <br /> <br />"No, I won't condemn anyone for putting ketchup on a hot dog. This is the land of the free. And if someone wants to put ketchup on a hot dog and actually eat the awful thing, that is their right. It is also their right to put mayo or chocolate syrup or toenail clippings or cat hair on a hot dog. Sure, it would be disgusting and perverted, and they would be shaming themselves and their loved ones. But under our system of government, it is their right to be barbarians." <br />- Pulitzer Prize winning Chicago columnist Mike Royko
 
Renée (. July 15, 2012
Please keep your condiment snobbery to yourself. I'm sure you eat and enjoy many things that I find personally disgusting, but I wouldn't insult you by saying so in a public forum. Anyway, Mike Royko's dead, right? Probably from a lack of ketchup in his diet. :-p <br /> <br />Apology accepted.
 
SummerPlum July 13, 2012
I'm allergic to vinegar :( is there any way to make these without those?
 
Author Comment
Camille B. July 16, 2012
Lemon juice. I would at it at the end, I find cooking lemon juice weaken it's tartness.
 
Author Comment
Camille B. July 13, 2012
Yes, do process them if storing till the holidays, 15 minutes would be sufficient. Unprocessed you can get a couple months out of each.
 
Author Comment
Camille B. July 13, 2012
Yes, do process them if storing till the holidays, 15 minutes would be sufficient. Unprocessed you can get a couple months out of each.
 
boulangere July 13, 2012
If one wanted to make a batch of either in bulk to store in jars and later give as Christmas gifts, would they need to be processed, and if so, for how long? Thank you.
 
mrslarkin July 13, 2012
b, i was thinking the same thing! I asked Camille same question on foodpickle.