homemade condiments…ketchup and mayo!

25 Jul

ketchup and mayo urbanpocketknife

I have to admit, the only reason I ended up making ketchup and mayo is because we ran out and I was too lazy to go to the grocery store to go get it.  It’s such a simple thing that I have no idea why I never attempted to make these before!

When tomato season rolls around, I was planning on making loads of ketchup and canned roasted tomatoes so I guess this was my trial batch!

Homemade ketchup made out of heirloom tomatoes is just better than that sugar sweet stuff made in factories.  The flavour is richer, less sugary and there are no artificial colours of flavours so that’s a bonus.  It always ends up being a darker red colour (probably because there’s no dye) but it’s oh so yummy.

Here are the recipes for these dynamic duos!

Zingy Mayo:
1 large egg yolk
1 1/2 tsp lemon juice
1 tsp white vinegar
1/4 tsp dijon mustard
1/2 tsp salt
3/4 cup olive oil

1.  Put all the ingredients in a bowl and whisk together (or blend with immersion blender) until light and fluffy.

2.  Very slowly add in a few drips of olive oil and whisk or blend well.  Keep adding tiny amounts of olive oil and whisking after each time (if you have an immersion blender you can be less careful about it since those things vamp up your whisking!)

Your mayo will slowly become very thick and turn white.  Season some more with lemon if you want it zestier and salt to taste.  Add in some garlic if you want to make a great aioli!  Makes about 3/4 cup and please store it in the fridge!

ketchup and mayo urbanpocketknife

Heirloom Tomato Ketchup:
9-10 roma sized tomatoes (it doesn’t have to be exact)
1 cinnamon stick
1 bay leaf
1/4 tsp allspice
1/4 tsp red pepper flakes
1 clove minced garlic
1 onion chopped
1/4 tsp celery salt
1/2 cup white vinegar
4 tbsp brown sugar

1.  Some people like to take the skins off and seeds of the tomatoes to produce a smoother ketchup…I don’t mind it a little rough and tumble so I kept it all in!  Chop your tomatoes roughly and throw them in a big pot on high heat.  Get them boilin’!

2.  Once all the juices of the tomatoes start releasing, throw in the rest of the ingredients…stir and set it to a simmer.

3.  Cook for about 30-40 minutes stirring every once in a while.  Give it a taste and if it seems right in flavour, fish out the bay leaf and cinnamon stick so it doesn’t get too intense

4.  Continue to cook until it reaches the thick consistency that you like.  Once you think you’re close, stick an immersion blender in (or throw the batch in a blender) and blend until smooth.  You can return it to the stove and cook down some more at this point if you think it’s needed

5.  Store in the fridge and spread this tomato goodness all over your burgers, fries and everything in between!

ketchup and mayo urbanpocketknife

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