Homemade Catsup & Mustard

It’s here! It’s here! Summer is finally here! Us pacific northwesterners don’t get very long summers, but when they come we take full advantage of them and that means grilling. I wanted to do something special for the first bar-b-cue of the year, so I made my own homemade ketchup and mustard! It was pretty simple and it made the hot dogs and hamburgers we had even more of an occasion! Here are the recipes for both…the ketchup takes a little longer to make, but boy oh boy is it worth it!

Sweet Honey Mustard
• Mustard flour
• Water
• Honey
• Salt
• White Vinegar

Step 1: Depending on how much you would like to make, mix one part mustard flour to 2/3 part water and 1/3 part vinegar. For instance, for I cup of mustard flour mix with 2/3 cup water and 1/3 cup vinegar.

Step 2: Once it’s mixed until smooth add a pinch of salt and honey to taste till desired sweetness. For 1 cup mustard, I used 1/3 cup honey.

Step 3: Let sit. The mustard is going to be very very strong when it’s first mixed up, but after an evening in the fridge the flavors will mellow out.

Step 4: Enjoy! Your mustard will last for about three weeks in the fridge…so put it on everything!

Spicy Catsup:
Makes 1 1/2 cups

• 1 (6oz) can of tomato paste
• 2 tablespoons of white vinegar
• 3 tablespoons of brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1 teaspoon molasses
• 1 tablespoon honey
• 1 cup water
• 2 tablespoons sriracha (use more or less for varying degrees of heat)

Step 1: Mix together all ingredients in a saucepan over low heat. Simmer gently until you get the consistency of ketchup, about 30-45 minutes.

Step 2: Let cool and enjoy!

These condiments are just great! And the recipes are so simple you can adjust them to make all sorts of flavors. When I made these for that fantastic first summer bar-b-cue, I doubled the recipes and gave them out as beginning-of-summer gifts! People loved them and you will too!

More Homemade Ideas From James…

James (14 Posts)

James Luster is a recent transplant from Brooklyn, New York. He's an actor, writer, professional donut maker, and lover of the finer things in life. Currently he's educating himself on the arts of brewing and mixology, and working on his new show set to premier next summer.