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Homemade Ketchup & Yellow Mustard

Prep Time:

Five Minutes

Cook Time:

Five Minutes


Appx 1 Cup


About the Recipe

Two iconic condiments you will find at every picnic table are ketchup and yellow mustard. You’re not going to believe how easy it is to make your own. Your guests will definitely notice the delicious freshness - no corn syrup added!



  • 2 tablespoons olive oil

  • 1 medium onion, chopped medium

  • 1 clove garlic, minced

  • 1 (28-ounce) can tomato purée

  • 1/2 cup packed dark brown sugar

  • 1/4 cup cider vinegar

  • 1 tablespoon tomato paste

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon ground mustard

  • 1/8 teaspoon ground cloves

  • 1/8 teaspoon allspice

  • 1/8 teaspoon cayenne pepper


  • 1/4 cup water

  • 4 tablespoons dry ground mustard

  • 3 tablespoons white distilled vinegar

  • 1/2 teaspoon Wondra flour

  • 1/4 teaspoon plus 1/8 teaspoon kosher salt

  • 1/8 teaspoon turmeric (for the classic yellow color)

  • Pinch garlic powder

  • Pinch paprika


For the ketchup:

Heat oil in a medium saucepan over medium heat. Add in the onion and cook, stirring occasionally, until softened but not browned, 5 to 8 minutes. Add in the garlic and stir until fragrant, about 30 seconds. Add the tomato purée, brown sugar, vinegar, tomato paste, salt, mustard, cloves, allspice, and cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until thickened to the consistency of ketchup, 45 to 60 minutes.

Place ketchup in the jar of a blender and purée until completely smooth.

Wash and dry saucepan, then place a fine mesh strainer over top. Pour ketchup in the strainer and, using a spatula, force through all of the ketchup.

Taste ketchup and adjust seasonings if necessary. Pour ketchup into a jar, seal, and store in the refrigerator for 3 weeks up to a month. Serve in condiment squeeze bottle, if desired.

For the mustard:

Place water, mustard, vinegar, flour, salt, turmeric, garlic powder, and paprika in a small saucepan over medium heat and whisk until smooth.

Bring mixture to a boil, then reduce heat to a simmer until thickened, about 5 minutes, stirring often.

Allow mustard to cool, transfer to an airtight container or condiment squeeze bottle and store in the refrigerator for up to a month.

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