5 Condiments You Will Never Need To Buy Again

5 Condiments You Will Never Need To Buy Again

It’s easy to whip up a batch of gluten free brownies, however when it comes to making our own condiments at home things can get a little more messy. But the truth is, condiments are just as 5 Condiments You Will Never Need To Buy Againeasy to whip up as anything. Store-bought condiments are highly processed, loaded with sugar and have a long list of ingredients. Homemade condiments are just as good (if not better) than the store-bought brands with fresher ingredients and fewer preservatives.

The only difference you will notice is the shelf life, store-bought ketchup may have a shelf life of about 8 months whereas your homemade ketchup will only last about week or so since it is made from fresh, real ingredients. So, next time you have a summer BBQ, consider making your own condiments at home. Here are 5 condiments you will never need to buy again.


Next time you throw in a batch of homemade french fries or hash-browns, consider making your own ketchup while your potatoes are baking. First roast your tomatoes and onions in the oven on 400 for about 45 minutes. Next, blend tomatoes, onions and other ingredients together. Store in a glass, air tight container and refrigerate.

  • 3 cups of cherry or grape tomatoes (or tomatoes of choice)
  • ¼ cup of sliced onion
  • 1 tablespoon of apple cider vinegar
  • ¼ teaspoon of salt
  • Sugar to taste (optional)


To get the best out of your mustard, you’re going to want to incorporate mustard seeds to reap all the amazing benefits. Place all of the ingredients in a stainless steel bowl and let sit at least 3 days, then, place everything in a high powered blender, grind until smooth.

  • 1/3 cup of mustard seeds
  • 1/3 cup of white wine vinegar
  • 1/3 cup water or dry white wine
  • 1 tablespoon of maple syrup
  • 1 teaspoon of turmeric
  • ½ teaspoon of salt
  • Pinch of cayenne pepper


Mayo is a sandwich essential, however most mayo’s are not vegan friendly. But, thankfully Alissa Segersten from Nourishing Meals has put together a wonderful egg-free, vegan friendly mayo recipe.

  • 1 cup of raw cashews that have soaked for 3 hours
  • ¼ cup of water
  • 2 tablespoons of apple cider vinegar
  • 2 tablespoons of fresh lemon juice
  • ½ tablespoon of mustard powder
  • ¾ tablespoon of sea salt
  • 6 tablespoons of olive oil

Once your cashews are soaked, place all ingredients, except the olive oil into a high powered blender and blend until the mixture is smooth, creamy and thick. Next, add the olive oil and blend until everything is combined.

Hot Sauce

Can’t live without hot sauce? Don’t worry, there is a recipe for that as well! Watch the video below for a great recipe.

BBQ Sauce

And of course, no barbecue is complete without the barbecue sauce.

  • 3 tablespoons of extra virgin olive oil
  • ½ cup of chopped red onion
  • ¼ teaspoon of sea salt
  • ⅛ teaspoon of cayenne
  • 1 minced garlic clove
  • 1 cup of diced, peeled peaches
  • 1 cup of tomato sauce
  • ¼ cup of water
  • ¼ cup of red wine vinegar
  • ¼ cup of pomegranate molasses
  • 3 tablespoons of fresh lime juice
  • 2 tablespoons of Tamari
  • 2 tablespoons of tomato paste
  • 1 large chipotle chile
  • 2 teaspoons of minced fresh sage

Gather all of your ingredients. In a sauce pan, warm the oil, add onions, salt and cayenne pepper. Saute the mixture until your onions are clear and soft. Next, add the garlic and continue sauteing.

Place the mixture into a high powered blend along the rest of the ingredients (except the sage) and blend until the sauce is smooth. Now, place the sauce back into the sauce pan and continue to cook until it creates a think consistency. Finally, stir in the sage and simmer about 2 minutes. Voila!


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