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Homemade Ketchup, Mustard and Mayonnaise [message #1953] Tue, 14 February 2017 03:44
Deniece is currently offline  Deniece
Messages: 68
Registered: September 2015
Ketchup: My version- You can make adjustment to soothe your taste or preference.


1 can tomato paste

1/3 cups hot water or more (I usually add more to make it smoother. Use judgment- the additional water doesn't have to be hot.)

1 tsp. onion powder

1 tsp. garlic powder

1/4 or 1/2 tsp. of salt (sea or pink Himalayans)

1/4 or 1/2 tsp. of dry mustard (ground mustard) or homemade mustard

2-4 tbsp. of natural sweeteners: Dates, Honey, Maple Syrup, Agave Nectar and etc... (I use Maple and Honey 1 or 2 tbsp. of each.)- You can use as much sweetener depending on your sweet tooth.

1 or 2 tsp. of lemon juice- traditionally this is use but I omit it from mine and it still tastes pretty good.

1/4 tsp. cinnamon powder (optional)

1/8 tsp. cayenne pepper (optional)

1/8 tsp. paprika (optional)- can use either cayenne or paprika or just both.


In a small bowl mix together tomato paste and all the ingredients except the hot water. Then add the hot water and mix. Can decide if need more water to make it a little more liquefy.

Then place in a jar or airtight container and traditionally suppose to last up to 1 week in fridge but I think for me it sometimes last up to 2 weeks.

Mustard (Sis. SDRindy)- I made some adjustment to soothe my taste or preference.


4 tbsp. of dry mustard or ground mustard

1/4 cup of water (3tbsp.)- I use 1/2 cup b/c the dry mustard is very hot and need more water to make it less spicy.

3 Tbsp. of lemon juice- for me b/w 1- 2 tsp.

1/8 tsp. turmeric

1/4 tsp. of salt

1 pinch of garlic powder

1 pinch of paprika

1-2 tbsp. of natural sweeteners (optional): Honey, Maple Syrup or Agave Nectar


Combine ingredients in a small sauce pan over medium heat.- Before I add the water I mix all the ingredients in the pan except the natural sweeteners, I add this at the end when the ingredients almost finish simmering, I mix them while the stove is OFF. Then I add the water and turn on the stove.

When mixture comes to a boil, reduce heat and simmer for 5-10 minutes, stirring often.

After 3-5 minutes I add the lemon juice then in about 1 or 2 minutes the natural sweetener or I just add it at the end of the cooking (the natural sweetener).

Leave uncovered for 1 minute then cover pan with lid until cool.

I place it in a very small container with a lid and should last up to 1 week in fridge.

Mayonnaise (with Aquafaba)- Bro. Warren recommended and it tastes pretty good. quafaba-recipe-vegan-experience.html


2 medium cloves garlic, minced- I use 1 tsp. of garlic powder instead b/c I didn't have any fresh garlic at the time.

1 tablespoon (15ml) fresh juice from 1 lemon

2 teaspoons (10ml) Dijon mustard- Can use your homemade or premade mustard instead.

3 tablespoons (45ml) liquid from 1 can of chickpeas, plus 12 whole chickpeas

1/2 cup (120ml) vegetable oil

1/4 cup (60ml) extra-virgin olive oil- I use a 1/2 cup b/c I had no vegetable Oil.

Kosher salt and freshly ground black pepper- Can use any salt you want and make your judgment of how much salt and pepper to use. Remember the chickpeas liquid or Aquafaba (that's its name)is pretty high in sodium.


1. Combine garlic, lemon juice, mustard, chickpea liquid, and chickpeas in a tall container just large enough to fit the head of an immersion blender. Blend at high speed until completely smooth. Alternatively, blend in the jar of a standard countertop blender. With the blender running, slowly drizzle in vegetable oil. A smooth, creamy emulsion should form.

2. Using a rubber spatula, transfer to a bowl. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt and pepper. Mayonnaise will keep in a covered container in the fridge for up to 1 week.

When place in fridge it solidify (thicken) more.

Hope you brethren enjoy the simple recipes.

God Bless! Razz

[Updated on: Tue, 14 February 2017 03:51]

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