Condiments – Ketchup & Mayonnaise Recipe

There’s something special about whipping up your very own Condiments – Ketchup & Mayonnaise in the comfort of your kitchen. Not only do you get to control every ingredient, but the flavors also go far beyond the store-bought bottles. Imagine dunking crispy fries into rich, tangy ketchup or slathering a fresh sandwich with creamy, homemade mayo—with just a few pantry staples and a little bit of love, you can have both! This recipe brings two crowd-pleasing classics into your hands, simple and endlessly satisfying.

Ingredients You’ll Need

It’s amazing how everyday staples can transform into kitchen magic! Each ingredient plays a vital role: the ketchup ingredients build layers of sweet, tart, and savory notes, while the mayonnaise gets its silken texture and brightness from just a handful of elements. Here’s exactly what you’ll need to make Condiments – Ketchup & Mayonnaise from scratch:

• Tomato paste (16 ounces): The deep, concentrated base for your ketchup, creating vibrant color and rich tomato flavor.
• Water (1 cup): Easily thins and integrates the tomato paste for the perfect ketchup consistency.
• Worcestershire sauce (1 tablespoon): Brings a subtle depth and a whisper of umami you don’t want to skip.
• Sugar (1/2 cup, more to taste): Offers classic ketchup sweetness, perfectly balancing tang and acidity.
• Honey (1/4 cup): Adds warmth and a gentle, rounded sweetness to your homemade ketchup.
• Distilled white vinegar (1/2 cup, more to taste): The source of that bright, familiar tang in ketchup and key for fluffy mayo, too.
• Salt (1 1/2 teaspoon + 3/4 teaspoon): Essential for seasoning both condiments—don’t underestimate how it makes the flavors pop.
• Garlic powder (1 teaspoon): For subtle savory undertones in your ketchup.
• Onion powder (1 teaspoon): Lends background sweetness and depth.
• Paprika (1 1/2 teaspoon): Adds color and a gentle, smoky complexity to ketchup.
• Cinnamon (1/4 teaspoon): The secret weapon in ketchup—a hint makes all the difference.
• Eggs (2 large): The foundation that gives mayonnaise structure and creaminess.
• Yellow mustard (1 tablespoon): For tang and a bit of extra zip in mayo.
• Avocado or vegetable oil (2 cups): The rich, neutral base that transforms your egg mixture into lush mayo.
• Lemon juice (1/2 tablespoon): Brightens the flavor of the mayonnaise with fresh acidity.

How to Make Condiments – Ketchup & Mayonnaise

Step 1: Mix Up the Ketchup Base

Start by grabbing a medium saucepan and tossing in the tomato paste, water, Worcestershire sauce, sugar, honey, vinegar, salt, garlic powder, onion powder, paprika, and cinnamon. Give everything a good whisk until you have a thick, uniform mixture—it should look vibrantly red, already promising that signature ketchup flavor!

Step 2: Simmer and Thicken

Place the saucepan on medium heat and let it come just to the point of bubbling. Once you see those first energetic bubbles, turn the heat down low. Allow the mixture to simmer gently for 20 to 30 minutes. Stir now and then; this is when the flavors really blend and the ketchup thickens up beautifully.

Step 3: Blend for Smoothness (Optional)

If you want velvety, restaurant-style ketchup, spoon the mixture into a food processor or use an immersion blender until everything is ultra-smooth. Home-blended ketchup always earns bonus points with guests!

Step 4: Cool and Store

Once your ketchup has finished cooking and thickening, remove it from the heat and let it cool completely. Pour into a cleaned jar or bottle, then store it in the refrigerator. Homemade ketchup will keep well for up to three weeks.

Step 5: Whip Up the Mayonnaise Base

Now it’s time for mayonnaise magic. Ensure your eggs, mustard, vinegar, and lemon juice are all at room temperature—this is the secret to perfect emulsification. In a tall jar or the bowl of a food processor, add the eggs, mustard, vinegar, oil, salt, and lemon juice.

Step 6: Blend Until Creamy

Use an immersion blender or food processor on medium speed and blend everything until thick and creamy. Watch as the liquid transforms before your eyes into a fluffy, glossy mayonnaise that’s leagues ahead of anything from a store shelf.

Step 7: Transfer and Chill

Scoop your new favorite mayonnaise into a clean jar or container, then pop it into the fridge. The flavors deepen while it chills, and it will keep beautifully for up to one to two weeks—ready to partner up with your homemade ketchup.

How to Serve Condiments – Ketchup & Mayonnaise

Garnishes

Don’t underestimate the power of a simple garnish for Condiments – Ketchup & Mayonnaise. Sprinkle a pinch of paprika or cracked black pepper on the mayonnaise for a pop of color, or toss some finely chopped chives on ketchup for an extra visual wow-factor and a gentle oniony note.

Side Dishes

Pair your sauces with fries, roasted potatoes, onion rings, or even homemade chicken tenders. Your fresh Condiments – Ketchup & Mayonnaise make every classic comfort food feel brand new, enhancing the simplest dishes with bold, creamy, or tangy bites.

Creative Ways to Present

Take your presentation up a notch by swirling Condiments – Ketchup & Mayonnaise together for a playful dip, or fill tiny ramekins for individual servings. You can even prep squiggle-topped sliders or arrange dots and lines of sauce for a restaurant-worthy, artistic plate!

Make Ahead and Storage

Storing Leftovers

Homemade Condiments – Ketchup & Mayonnaise easily store in well-sealed glass jars or airtight containers. Your ketchup keeps fresh for up to three weeks, while the mayo is best enjoyed within one to two weeks. Always use a clean spoon to scoop, and pop them straight back into the fridge after serving.

Freezing

Ketchup can be frozen in small containers or ice cube trays if needed, then thawed overnight in the fridge before use—remember to stir well, as the texture may need reviving! Mayonnaise, however, doesn’t freeze well; it tends to separate and lose its creamy texture, so always make fresh when possible.

Reheating

No need to reheat either condiment for most uses, but if you want your ketchup a tad warmer (for dipping fries or using as a burger sauce), just warm it by placing the jar in a bowl of hot water for a few minutes. Stir before using, and never microwave sealed jars or containers.

FAQs

Can I make these condiments vegan?

Absolutely! For vegan mayonnaise, use aquafaba (the liquid from canned chickpeas) in place of eggs. For ketchup, all ingredients are already plant-based, so no changes needed there. Your Condiments – Ketchup & Mayonnaise can be easily adapted for any dietary preference.

How do I make the mayonnaise thicker or thinner?

To adjust thickness, simply add oil in a slow stream while blending for a thicker mayo, or add a splash of water or extra vinegar to thin it out. Keep blending until you reach your desired consistency, always tasting as you go.

Is it safe to use raw eggs in homemade mayonnaise?

If you’re concerned, use pasteurized eggs—which are available at most grocery stores—or opt for the vegan aquafaba version. Always keep homemade mayo refrigerated and consume within 1–2 weeks for best safety.

Can I customize the flavors?

Definitely! Add hot sauce, smoked paprika, or even chipotle to your ketchup for a spicy kick. For mayonnaise, try mixing in garlic, fresh herbs, or a hint of wasabi to craft completely unique Condiments – Ketchup & Mayonnaise.

What’s the best way to store and serve the condiments for a party?

Store in squeeze bottles or pretty glass jars with lids. For serving, place jars on ice for backyard gatherings, and set out with small spoons or spreaders. Mini ramekins or individual sauce cups add a touch of elegance to your Condiments – Ketchup & Mayonnaise station.

Final Thoughts

If you’ve never tried making your own Condiments – Ketchup & Mayonnaise, now is the perfect time to start. The flavor pay-off is massive, and you’ll love knowing exactly what goes into every spoonful. Give them a try and you may never go back to the store-bought kind. Enjoy every dip, dollop, and spread!

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