Have you ever wanted to make your own mustard and ketchup?  I know that I have, but never knew how easy it could be.  In less than 30 minutes I found I could make both and in my opinion tastes better than anything you can buy in the store.  Josh came over one day and we set out to try different versions to see what tasted best.  For the ketchup we tried a quick version which was made with a tomato paste base.  It had just the right texture, was slightly sweet and had a very good taste.  The other version was slow cooked with crushed tomatoes which we both decided tasted more like tomato soup than ketchup.  Needless to say it’s not something worth posting.  On the mustard side we tried mustard powder and mustard seeds.  The mustard powder dissolved in minutes with water and vinegar with spices and thickened with some homemade Wondra flour.  It’s spicier than your bottle of French’s you have in the pantry, so you may want to spread it lightly.  But it has a wonderful flavor that makes every sandwich, burger or brat taste so good.  The mustard seeds needed to soak overnight, then ground and strained but I could never get the same flavors to come out as I did with the powder.  Maybe I need to give it another try but for now mustard powder is the tried and true.  You can be sure that in a pinch you can have homemade mustard and ketchup in a matter of minutes with just a few simple ingredients.


For the mustard you’ll need Regular Mustard Powder (yellow), water, white distilled vinegar, Wondra flour, coarse sea salt, tumeric, garlic powder, and paprika.


In a small saucepan add 1/2 cup water with 1/2 cup dry ground yellow mustard.


Add 1/4 cup plus 2 tablespoons white distilled vinegar.


Add a teaspoon of Wondra flour to thicken the mustard.


To finish it off add the tumeric, garlic powder and paprika. The dark yellow coloring you see in mustard comes from the tumeric root, not the mustard powder.  Just thought you might like to know . . .


Whisk it all together over medium high heat until it begins to boil and starts to thicken.


Stir often about 4 – 5 minutes.


When it has thickened, remove from heat and let it cool.  Transfer into an airtight container such as a glass jar with a lid and store in the refrigerator up to a month.


The homemade ketchup ingredients are tomato paste, distilled white vinegar, water, onion powder, garlic powder and maple syrup.


Begin combining the ingredients into a small saucepan over medium high heat.  Start with the tomato paste and distilled white vinegar.


Next comes the maple syrup.


And the rest which includes the water, salt, onion and garlic powder.


Whisk all the ingredients together.


Bring the sauce to a boil.  Then reduce heat and let simmer for 15 – 20 minutes while the ketchup thickens.  Whisk frequently and scrape the sides with a spatula.  Remove from heat when desired thickness is achieved.  Allow to cool before transferring to a jar with a lid. Refrigerate for up to 2 – 3 weeks.


Nice and thick with a hint of sweetness!


I need a french fry . . .



Side by Side . . .


I went to the grocery store to get some ground beef and buns to make burgers and as I wandered through the produce I noticed the first “Hatch” green chiles of the season so I just HAD to pick up a few to roast for a green chile burger.  This was the perfect burger to try out my homemade mustard and ketchup!


Homemade Mustard and Ketchup

Homemade Mustard  (adapted from Serious Eats)

1/2 cup Water
1/4 cup +2 tablespoons White Distilled Vinegar
1 teaspoon Wondra Flour (recipe follows)
3/4 teaspoon Coarse Sea Salt
1/4 teaspoon Tumeric Root
Dash Garlic Powder
Dash Paprika

Place all ingredients into a small saucepan over medium high heat and whisk until smooth. Bring mixture to a boil and reduce heat to a simmer until thickened.  Stir for 4 – 5 minutes scraping the sides from time to time.  When the mustard has thickened, remove from heat and allow to cool.  Transfer to an airtight container such as a small jar with a lid and refrigerate up to a month.

Homemade Ketchup (adapted from diynatural.com)

6 ounce can Tomato Paste
1/2 cup Distilled White Vinegar
1/4 cup Maple Syrup
1/4 cup Water
1 teaspoon Sea Salt
1/4 teaspoon Onion Powder
1/8 teaspoon Garlic Powder

Combine all ingredients together in a medium saucepan over medium high heat.  Whisk ingredients together until combined and mixture begins to boil.  Reduce heat to a simmer stirring frequently 15 – 20 minutes until desired thickness is achieved.  Remove from heat and allow to cool.  Transfer to an airtight container such as a jar with a lid and refrigerate up to 2 – 3 weeks.

Wondra Flour Substitute

1 cup All Purpose Flour
1/2 teaspoon Cornstarch

Sift 3 times then remove 3 tablespoons for 1 cup