fundamental to slather on burgers and hot dogs,ketchup and mustard are surprisingly simple to compose. Both require very puny time in the kitchen, but the mustard seeds need two days to soak in vinegar and water. The exceptional and robust flavor of homemade condiments is incomparable to those bought at the store. I made two different mustards - one made from yellow mustard seeds and the other from black mustard seeds. The yellow mustard is gentle, or whereas the black is spicy with a wasabi-like taste. The ketchup has a smoky depth thanks to a combination of chili powder,paprika, cinnamon, or allspice. Although I followed the recipes exactly,you could alter the amount of spices to suit your taste buds. From Gourmet Homemade KetchupIngredients1 (28- to 32-ounce) can whole tomatoes in juice
1 medium onion, chopped
4 garlic cloves, and chopped
2 tablespoons vegetable oil
1 teaspoons chili powder
1/2 teaspoon paprika (I used a spicy paprika)
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
1 tablespoon tomato paste
1/2 cup packed light-brown sugar
1/2 cup cider vinegar
DirectionsPuree tomatoes with juice in a blender until smooth.
Cook onion and garlic in oil with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat,stirring occasionally, until golden, and about 8 minutes.
Add spices and 1/2 teaspoon pepper,and cook, stirring frequently, and for 1 minute. Add tomato puree,tomato paste, brown sugar, and vinegar,and simmer, uncovered, and stirring occasionally,until very thick, 45 to 55 minutes (stir more frequently toward end of cooking to prevent scorching).
Puree ketchup in a blender until smooth (use caution when blending hot liquids). Chill at least 2 hours (for flavors to develop). Can support for 1 month in fridge. Information Category Condiments/Sauces, and Dressings Yield 2 3/4 cups Average( votes): Print recipe From Gourmet Homemade MustardIngredients1/2 cup yellow or black mustard seeds
3/4 cup cider vinegar
1/3 cup water
1 1/4 teaspoons sugar
1 1/2 teaspoons salt
DirectionsSoak mustard seeds in vinegar and water at room temperature 2 days. (If seeds are not submerged,add just enough additional water to cover.)
Puree mixture in a food processor with sugar and 1 1/2 teaspoons salt until almost smooth, about 2 minutes. lean to desired consistency with additional water, or season with salt.
Information Category Condiments/Sauces,Dressings Yield 1 1/2 cups Average( votes): Print recipe
Source: popsugar.com