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Healthy Homemade Ketchup (finally!)

May 25, 2011 by Laura 134 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

I think I’ve been working on a homemade ketchup recipe for about forty years. (I have actually not reached the age of forty yet, but I am rather fond of exaggerating and I feel like I’ve been experimenting with ketchup for like totally forever.)

It’s taken quite a bit of trial and error to find a recipe that we think tastes good. So many recipes just don’t quite taste ketchupy enough for me. This recipe I’ve finally settled on is one I found and adapted from Happy in Dole Valley. I’m happy to say that this is a very easy recipe to make. Tastes good…healthy…and easy. Yes, this is the kind of recipe I like to share with you.

During my experiments, one of the toughest challenges was to sweeten the ketchup in a way we liked. I didn’t want it too sweet, but it did need to be a little bit sweet – and not too tomato-ee. (I’d like to see the words ketchupy and tomato-ee become a part of the dictionary someday, wouldn’t you?)

I tried making ketchup with raw honey to sweeten it, and found that the taste was too strong. Regular ol’ sucanat (dehydrated cane sugar juice) is a little crunchy in this recipe, so I finally figured out a great way to sweeten our homemade ketchup:  Grind the sucanat in the blender like you’re making this healthier, unprocessed powdered sugar…then add it to your ketchup ingredients. Easy and perfect!

Healthy Homemade KetchupYum

Healthy Homemade Ketchup (finally!)
 
Save Print
Author: Laura
Ingredients
  • 7 ounces of tomato paste
  • ⅓ cup water
  • 2 Tablespoons vinegar (I used distilled coconut vinegar)
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dry mustard
  • pinch of cinnamon
  • pinch of cloves
  • pinch of allspice
  • pinch of cayenne pepper
  • ¼ teaspoon sea salt
  • ⅛ cup sucanat
Instructions
  1. Whisk ingredients together until mixed well and smooth.
3.4.3177

I’ve found that if you grind the sucanat in the blender to make it less “crunchy” it works better.

Make french fries, get them nice and crunchy, salt them well with sea salt and give me a call.

Defining “a pinch”: When a recipe calls for “a pinch” of something, I usually put in about 1/8 teaspoon – an amount you could “pinch” between your fingers if you were to reach into the spice jar and pull some out. I don’t really like putting my fingers in to pinch my spices. But you go right ahead if you want to.

The true test with our Homemade Ketchup Experiment:  Did the kids like it?

All of my kids love ketchup, but one particular son of mine eats ketchup on everything:  eggs, green beans, broccoli… He’s also my pickiest kid (which is why he eats ketchup to get his veggies down). I  hesitantly put this homemade ketchup on his plate with a nice helping of homemade fries. He ate it. He loved it. He said, “Is this the homemade ketchup?” and I said, “Yep” and he said, “Wow it’s really good!”

Score! We have a winner!

Homemade Ketchup Recipe

Now that I’ve conquered ketchup, I’ll move on to some of the other recipes on the Heavenly Homemakers Recipe Challenge list. I’ve gotta say, I’ve been working on mayonnaise and it is about to kill me. I can not get a homemade mayonnaise to thicken even a little bit and it’s beginning to make me mad. Those of you who make mayo…what in the world is the secret to getting the ingredients to actually thicken into mayo? Ketchup took me forever to figure out, and now the mayo.  I apparently have condiment issues.

Well anyway, what’s your favorite use for ketchup? Please tell me it isn’t green beans, like my son.

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Filed Under: Condiments, Recipes Tagged With: high fructose corn syrup, homemade, ketchup, recipe

Comments

  1. LIndsay says

    May 25, 2011 at 8:41 pm

    we are working on cutting out processed foods, chemicals and such from our diet. I am excited to try this recipe- my daughter is a ketchup lover. I will feel much better giving her something like this!
    Thanks!

    Reply
  2. Mkcoehoorn says

    May 25, 2011 at 8:44 pm

    There is a egg-free mayo in the Everything Food Allergy Cookbook. Unfortunately I have it from the library right now, so you’ll have to wait until I return it to get it yourself.

    Reply
  3. Hanneke says

    May 25, 2011 at 8:45 pm

    re mayo, i make it all the time very thick, do you start with egg yolk? and then add the oil? (in the foodprocessor?) e-mail and I can give you a step by step instructions :).

    Reply
    • Laura says

      May 25, 2011 at 8:48 pm

      Yes, food processr, egg yolk first, then oil. HELP, I’m a mayo mess. :) [email protected]

      Reply
      • Linda says

        May 26, 2011 at 12:02 pm

        If you have a stick blender, try that.

        Reply
      • Lindy says

        May 27, 2011 at 10:53 am

        It might have something to do with the kind of oil you are using. What kind are you using?

        Reply
  4. Liz says

    May 25, 2011 at 8:54 pm

    You could try watching the Good Eats episode on Mayo for some hints on the science. Should be findable on YouTube.

    Reply
    • Christy says

      May 25, 2011 at 10:45 pm

      I was thinking the same thing. Good Eats has some of the most helpful info out there!

      Reply
    • Mkcoehoorn says

      May 26, 2011 at 7:52 am

      It might be on SwagTV – they have other Good Eats segments on there.

      Reply
  5. Kim says

    May 25, 2011 at 9:06 pm

    I like ketchup, but not on EVERYTHING! My 2 year old was dipping her cantaloupe in ketchup the other day. Gross! I’ve made cultured ketchup a couple of times, but wasn’t crazy about it. I’ll have to try this. I think you could add some whey, leave it on the counter for a day, then you’d have a pro-biotic condiment!

    Reply
  6. Laura says

    May 25, 2011 at 9:16 pm

    I spent the morning looking for the perfect ketchup recipe. All that work and now you post a ketchup recipe! You must have read my mind. Now I don’t have to experiment with the various things I learned out there on the web (which were pretty much what you have here but with corn syrup or splenda or some other sweetener, for which I was going to sub honey). I will try it with my Rapadura.

    The other thing I read was that cooking it actually improves the texture and taste as well. These were the cooking instructions I found in one recipe:
    “combine in saucepan over med heat
    whisk until smooth
    when mixture comes to a boil, reduce heat and simmer for 20 minutes, stirring often
    remove pan from heat and cover until cool”

    Reply
    • Lindy says

      May 27, 2011 at 10:56 am

      Or if you didnt want to cook it and are in a hurry you could just dilute the sugar in the water? Then it wouldnt be “crunchy”.

      Reply
  7. Lenetta says

    May 25, 2011 at 9:23 pm

    Meatloaf! I will be making a few loaves tomorrow for the freezer. Plenty of ketchup involved.

    Mayo isn’t one of my favorites so I haven’t messed with it much, but Katie and Sarah both have.

    Reply
  8. Jen says

    May 25, 2011 at 9:58 pm

    Perhaps your non thickened mayo has something to do with the proportion of ingredients or type of oil/oils you’re using?

    After MUCH trial and error, and using the ingredients listed on Wilderness Family Naturals Mayo (love that stuff, but it’s so expensive), I’ve finally hit upon a combo we love that is thick, and even more so once it’s refrigerated. Plus it’s lacto fermented!

    2 egg yolks (room temp)
    2.5 T white wine vinegar
    1.5 T lemon juice
    2 tsp. sucanat
    1.2 tsp. sea salt
    1/2 tsp. dry mustard
    1/2 tsp. garlic powder
    1/2 tsp onion powder
    1/2 tsp. paprika
    1/2 c extra virgin olive oil
    3/4 c expeller pressed sesame oil
    3/4 c expeller pressed coconut oil
    2 T whey

    Place the first 9 ingredients in the food processor and combine. Gently melt the coconut oil in a pan if it’s solid, then mix the 3 oils. Slowly (drop by drop at first) stream the oils into the food processor. When completely combined, remove the mayo to a glass jar and stir in 2 T of whey. Leave on the counter at room temp. for 7 hours, then move to the fridge. This will be good for a few months if you use the whey.

    I love it because everytime I serve something with this mayo, my husband takes a bite, closes his eyes, and says, “Mmmm, I love your mayo”. :) I couldn’t get a better compliment than that!

    Reply
    • Jen says

      May 25, 2011 at 10:01 pm

      It should say 1/2 tsp. sea salt, not 1.2 tsp!

      Reply
  9. Christy says

    May 25, 2011 at 10:48 pm

    Laura,
    I haven’t yet made the switch to sucanat. Can I substitute powdered sugar? I would really like to have a homemade ketchup recipe in my “arsenal”!

    Reply
    • [email protected] says

      May 26, 2011 at 5:49 am

      Christy, You can use brown sugar (which is what I used in my recipe which Laura linked to). :) I’d love to know how your family likes it!

      [email protected] :)

      Reply
    • Laura says

      May 26, 2011 at 7:19 am

      Yes, I’d say use brown sugar instead!

      Reply
  10. Ann M says

    May 26, 2011 at 4:05 am

    How much does the original recipe yield? And have you experimented with doubling the recipe? Does it still taste the same with the same consistency when doubled?

    Reply
    • Laura says

      May 26, 2011 at 7:20 am

      I’d say this makes about a cup and a half of ketchup. I’ve not doubled it, but I don’t know why it wouldn’t work just fine and keep a good consistency!

      Reply
      • [email protected] says

        May 27, 2011 at 7:16 am

        Works great to double it. In fact, I did just that last weekend and it worked great. I stuck the extra jar in my garage fridge so I’d have a back up bottle — we love ketchup on our scrambled eggs and hash browns. :) Lasts a long time, too, because of the vinegar. I’ve never had a batch go bad on me. :) ~Lisa

        Reply
  11. Holly C. says

    May 26, 2011 at 4:44 am

    Laura,
    This is the same ketchup recipe I use! So good.

    As for mayo, I tried forever to make it and just came out over and over with an eggy, oily, runny mess.
    I finally tried a 1950’s recipe for Blender Mayo, and in 2 minutes, I had perfect mayo that tasted amazing!
    You need something with lecithin to get it going, and it’s best to use the WHOLE egg. You can see the recipe/tutorial here on my blog.

    http://mommysblessings.blogspot.com/2011/02/mayonnaise.html

    Trust me, it’ll work!

    Reply
    • Lana says

      May 26, 2011 at 8:20 am

      I agree about the blender. I have had almost no failures using the blender, in fact sometimes it is too thick.

      Reply
    • Mindy @ The Purposed Heart says

      May 27, 2011 at 10:20 pm

      Laura, I just wanted to let you know that I also definitely suggest using a blender. I have tried over and over again to make mayo in my food processor, and I have never once got it to thicken in there! I really wanted my food processor to work, because I think it would be much
      easier to scrape it out of that when it is done than my awkwardly-shaped blender. but every time I try using the food processor I end up having to switch it over to my blender and it always thickens up right away.

      Also, if I could suggest Sarah’s mayo recipe at Heartland Renaissance.
      http://heartlandrenaissance.com/2010/02/lacto-fermented-mayonnaise/
      It is so good and has turned out for me every time I’ve made it. She also has some great tips about making mayo as well. Oh, and it is lacto-fermented so it lasts longer and is better for your digestion! I do use light olive oil instead of extra virgin, because the taste of the extra
      virgin was way too overpowering for our tastes. I haven’t bought mayonnaise in over a year using my blender and following Sarah’s recipe and techniques!

      Reply
  12. Sweetpeas says

    May 26, 2011 at 5:14 am

    How well does this keep? I made a ketchup recipe a few years ago that we all liked fine when I made it, but when I refrigerated it, it did something weird . . . got watery or separated or something and wouldn’t stir back to the right consistency . . . so I gave up on it, didn’t want to have to make it every time we had ketchup, still don’t. So does this keep fine in the fridge?

    Reply
    • Laura says

      May 26, 2011 at 7:21 am

      It’s kept in my fridge so far for about three weeks and it hasn’t separated. It’s a very easy, low maintenence ketchup…I’m very excited about it!

      Reply
  13. Sara says

    May 26, 2011 at 5:16 am

    The trick for me to thicken the mayo was patience! I didn’t trust myself to add it as slowly as it needed to be so I found a suggestion that did the trick! I used a paper cup, put a pin prick in the bottom, put it in the top feeder of my food processer and slowly add the oil. It came out a drop or tiny stream at a time and seemed to work! Nice, thick, glossy mayo. It did seperate later which I am told can be reconstituted using warm water. hope that helps.

    Reply
  14. Katherine says

    May 26, 2011 at 5:20 am

    This looks good. How long do you think it would last in the fridge? We don’t eat ketchup often. On the mayo – you might want to look for Julia Child’s recipe. I remember reading in her book about her quest for no-fail mayo, and that she found it.

    Reply
    • [email protected] says

      May 26, 2011 at 5:55 am

      Katherine, The version we make (HappyinDoleValley) lasts in the fridge until we use it up! I’m sure Laura’s version is the same. Hope your family enjoys it! Blessings, ~Lisa

      Reply
    • Laura says

      May 26, 2011 at 7:22 am

      Our has lasted so far for three weeks and is just fine. I’m sure it would last much longer than that!

      Reply
  15. Jessica says

    May 26, 2011 at 5:30 am

    I put my eggs (1 whole, 1 yolk), oil (about 1 cup), brown mustard (1 tsp), whey (1 TBL), salt and pepper, and a splash of lemon juice into a pint size mason jar. Let it settle for a few minutes so the eggs is at the bottom. Then using a stick blender, put it all the way against the bottom of the jar and pulse a few times, then run on high for a few minutes. The oil will get sucked down into the egg mix and will emulsify very quickly. I put a plastic jar lid on it, then just leave it on the counter for about 6 hours to ferment the whey (so that is last longer), then refrigerate.

    I have tried the blender/processor method with success, but I love this way much more because it only dirties the stick blender, it is much quicker and is more consistant than pouring the oil ever so slowly into the egg mix in the regualr blender.

    You can also try using a small amount of coconut oil in your recipe, since it hardens when cold, that will thicken it up some. I usually use a combo of sunflower oil, coconut oil and olive oil, because I don’t like the flavor of just the olive oil.

    I like to mix this mayo with some buttermilk for a great salad dressing base. Or use just the mayo for a base for thousand island dressing (with your new ketchup recipe :)

    Hope some of this helps :) Thanks for your blog, I enjoy reading it and using the tips from it.

    Reply
  16. Jessica says

    May 26, 2011 at 5:41 am

    I’ve been using the recipe for mayo in Nourishing Traditions, with the addition of the whey (plus a dash of garlic and onion powder). We really like the taste, but it definitely isn’t as thick as the store bought. However, most store bought mayo (even the real stuff) uses thickeners and stabilizers. I’ve heard that homemade stuff isn’t ever as thick as that from the store. But I’m eager to check out the Good Eats info!

    Reply
  17. [email protected] says

    May 26, 2011 at 6:00 am

    Hi there, Laura! I’m so honored to have had my Easy Peasy Ketchup recipe be the basis for your ketchup making success! :) It’s so funny that you’re posting this today since we just made up a new batch on Saturday and tweaked the recipe just a tad. I’ll be sharing the updated recipe this weekend, so stop on by and check it out! Blessings to you and yours! ~Lisa @ HappyinDoleValley

    Reply
  18. Johnlyn says

    May 26, 2011 at 6:46 am

    I don’t care about ketchup so much, but I cannot wait to try to make this into BBQ sauce!

    It seems every highly rated BBQ sauce recipe starts out with ketchup as the base. I look forward to trying this.

    I have no tips for the mayo – tried it again yesterday and it was a flop. I’d rather just melt some butter and pour it over my burger.

    Thanks Laura and [email protected]!!!

    Reply
    • Lisa @ Happy in Dole Valley says

      May 27, 2011 at 1:52 pm

      My pleasure! ~Lisa :)

      Reply
  19. CathyG says

    May 26, 2011 at 7:04 am

    For mayo–drizzle the oil in VERY VERY slowly. And since I started using a stick blender, it thickens up nicely!!

    Reply
  20. EllaJac says

    May 26, 2011 at 7:48 am

    I have had mayo-drama for years and years. They tasted funny, or wouldn’t emulsify (the ‘thickening’ part – the lecithin (I think?) in the egg yolk has to completely encapsulate every teeny particle of oil so they don’t separate), or whatever. I found this post and thread on a real food blog about mayo: http://kellythekitchenkop.com/2009/06/homemade-mayonnaise-recipe-that-tastes-great-finally.html THEN I begged my hubby for a cuisinart stick blender for Christmas, like this guy: http://www.youtube.com/watch?v=Gz0fLT_k3_U WOW, did that mayo make mayo quick! I’m happy to say I get the same results with my (much better) recipe.

    (by the way, I had an older stick blender. My success rate with that was nominal. The cuisinart works every time)

    Good luck!

    Reply
  21. Rachel says

    May 26, 2011 at 8:16 am

    I agree with everyone who says to add the oil VERY slowly at first, then as it starts to emulsify you can speed up. Also letting the egg warm up a bit first is supposed to help.

    Reply
  22. Kim says

    May 26, 2011 at 8:26 am

    Ditto to the stick blender suggestions. Last time I mafe it, it was almost too thick. I don’t have my recipe with me, but I think it just had an egg, salt, mustard powder, sugar, vinegar and oil. I mixed everything but the oil in a wide mouth jar for a few seconds with my stick blender (a way cheap one left over from college way too many years ago). Then I poured all of the oil in and with the blender right on the bottom of the jar and started to blend. As soon as it started to turn white I started to pull the blender up slowly until I was at the top and it was all white. It was great and very thick.

    Reply
  23. AMy Carter says

    May 26, 2011 at 8:31 am

    I have made several types of mayo. Most of them have worked great. The only time I had trouble was when I let the oil stream in the blender too quickly or when my mom thought it didnt’ taste right and tried adding ingredients after it was thick and it “broke” the mayo. You really have to go slow with the oil while the blender is running. So slow your arm aches.

    Reply
  24. Janeen - triplet Mom says

    May 26, 2011 at 8:35 am

    congrats on your ketchup success!! It feels good to be able to move on, doesn’t it?!?!?

    Reply
  25. Melissa says

    May 26, 2011 at 8:40 am

    I’m thinking of making ketchup myself soon. I hope to use my grandma’s recipe. But, I thought of a way to avoid having to grind the sucanat – put it in first then pour the liquid (water, vinegar) over it and stir, let sit for a minute and it will dissolve before you add the rest. Just an idea, for those who may not have sucanat ground already.

    Reply
    • [email protected] says

      May 27, 2011 at 7:19 am

      I like this idea and think I’m going to give a try next time I make a batch rather than using brown sugar. A little experimenting now and then is a wonderful thing! ~Lisa

      Reply
  26. Kim says

    May 26, 2011 at 8:46 am

    Thanks for this easy recipe. I was recently thinking of making homemade ketchup and then my husband comes home one day with a monster size bottle of Heinz Ketchup. I wasn’t too happy as we don’t eat it very often. The one who eats it the most is our 3 year old son and I’m trying to not feed him too much stuff with high-fructose corn syrup. I’m not the type to throw out food, so I guess we will put up with this bottle until it runs out and then I’ll be able to follow your recipe for the healthier, homemade version.

    Reply
  27. simone says

    May 26, 2011 at 9:01 am

    Re: mayo, from what I have read it might have something to do with the process to. THe way I learned it was to use a hand mixer in a very tall narrow container, once all your ingredients are in you put your mixer in, start it in the bottom, count to twelve, and then slowly raise it up to mix in the beaten egg with all the oil/other ingredients. Hope this helps. Thanks for the ketchup recipie!

    Reply
  28. Rebecca Miller says

    May 26, 2011 at 9:26 am

    I always start with room temp eggs as well (we have back yard chickens, so thats not to hard). And like they say add the oil slowly. I have a bosch and use that blender and pour the oil through the top because I am way to impatient to go slowly enough on my own. Good Luck!

    Reply
  29. Kathy says

    May 26, 2011 at 9:39 am

    I found this blog entry on mayonnaise and it was the reason I got a stick blender. I haven’t been sorry, and we haven’t bought mayonnaise since!

    http://shelookethwell.blogspot.com/2010/06/no-excuses-mayonnaise.html

    I will say that I use less lemon juice and vinegar, and a little more (coconut) sugar because this recipe is a little too tangy for my tastes. The last couple times I’ve made it, I’ve used the whole eggs (because I never seem to be able to use up the whites and I hate wasting them); and it has made the mayo thinner. I’m not sure if it’s the amount of acid that makes it all less thick, or if it’s the amount of oil, but it has been worth the effort.

    Reply
    • KK @ Coupon Crocodile says

      May 28, 2011 at 12:27 am

      So random but when I have extra egg whites, I pop them individually in ice cube trays and freeze them. Then once frozen, pop them in a freezer baggie. This way you know that each egg cube is one yyolk or white, depending on what you have extra. I just defrost them the night before I intend to use them in a dish in the fridge.

      Reply
  30. Mary says

    May 26, 2011 at 11:13 am

    Looks good! I have a mayo recipe that I love. I just updated it and called it Miracle Whip since I like it a little sweeter (grew up on Miracle Whip, never mayo). It’s so easy. The trick maybe is to use a stick/hand blender. I’ve never tried a regular blender. I make this mayo all the time. So good! Always very thick. Works every time.

    http://voogtrecipes.blogspot.com/2011/05/homemade-miracle-whip.html

    Reply
  31. Priscilla F. says

    May 26, 2011 at 11:26 am

    I’ve been using Lindsey’s recipe from http://www.passionatehomemaking.com lately, and really like it. I like the suggestions of using the immersion blender – just got one, will have to try it. Otherwise, adding the oil slowly is a MUST.

    Reply
  32. Living Healthy Mom says

    May 26, 2011 at 11:37 am

    I can not wait to try this healthy ketchup recipe. It is amazing how most ketchup that you buy in the stores has high fructose corn syrup in it. I buy my ketchup only from health food stores to avoid this, but have been wanting to make my own. Thanks for sharing this, I added your recipe to my Facebook page. Thanks! Do you have a good b-bque sauce recipe?

    Reply
    • Laura says

      May 26, 2011 at 11:48 am

      Yep, and it calls for ketchup. So now, I can make it and use this ketchup recipe with it! https://www.heavenlyhomemakers.com/high-five-recipes-homemade-barbeque-sauce

      Reply
  33. [email protected] Pure Homemaking says

    May 26, 2011 at 11:58 am

    I can’t wait to try this, I have been on the hunt for a good ketchup recipe for a while now. And mayo! Holly Molly it’s easy! The trick to get it to thicken is to make sure that you use room temperature eggs and to start of just a drop at a time when adding the oil. I like to do half expeller pressed CO and have olive oil. If my darn blog wasn’t down now I would link to it. But here is the copied version:
    You will need:

    1 large local egg-AT ROOM TEMPERATURE (this will not work with a cold egg-if you are rushed on time you can just put the egg in a cup of warm water for about 5-10 mins and it will bring it up to room temp)
    1 tbls fresh lemon juice
    1 tsp or more Dijon mustard
    1/8 tsp. sea salt
    1/8 tsp. pepper (optional)
    1 cup good quality olive oil OR expeller pressed coconut oil (you can also do half and half)

    The How To:

    Combine everything BUT the oil in your blender and pulse it for about 10 seconds. Then remove the steam cap from the top of your blender and add just a drop or two of the oil while your blender is going on a medium/high speed. After the drops have incorporated then go ahead and add the rest of the oil in a thin stream until it’s all gone. Allow the blender to run for another 30 seconds or so. You will see that it thickens up almost immediately. Now it’s done, and you can either stick it in the fridge to harden up a bit more or use right away. Like I said it will last a good few weeks in the fridge and now you know exactly what’s in it and how it’s actually good for you! Easy peasy. Enjoy!

    Reply
  34. Sara says

    May 26, 2011 at 12:11 pm

    The only mayo recipe I have ever used is the one from Nourishing Traditions. If you add the smaller amount of oil and the whey, I find that as long as I let the mayo ferment for a few hours that it is always spreadable (versus pourable) The whey allows me to stick the extra in a jar in the fridge for longer than if I left the whey out. The next time I use the mayo from the jar it is thicker than when I first made it.

    Reply
  35. Sharon says

    May 26, 2011 at 1:02 pm

    Hi Laura!
    This has absolutely nothing to do with ketchup, or mayo. I just wanted to comment on how much you remind me of Anne of Green Gables with all of your dramatizations and “don’t you think?” questions. I’ve been reading the book to my 9yr-old daughter and we’ve been laughing and loving every minute of it! Thank you for the smiles! ~Sharon

    Reply
  36. Hannah Berthold says

    May 26, 2011 at 1:06 pm

    Pick me! Pick me!! I have bought 2 headbands for gifts and have yet to get one for myself!!!!

    Reply
  37. Brit @MomAnswersWithBrit.com says

    May 26, 2011 at 1:22 pm

    That sounds great. I’ll have to try it. I was wondering, what brand of bottle ketchup do you recommend?

    Reply
  38. Lisa Sloan says

    May 26, 2011 at 1:27 pm

    I use a recipe from George Geary, the former Executive Pastry Chef of Disneyland (CA). I didn’t know there was a secret to getting mayo to thicken until a friend tried this recipe. Drumroll please…….. apparently, the secret is to put your egg yolks in the food processor and process for a full 2 minutes then begin adding other ingredients. My mayo turns out perfectly every time. I’m sure there is a scientific reason for this. Hey, what a great homeschool science lesson for my kids.

    Reply
  39. Nicole S. says

    May 26, 2011 at 8:15 pm

    I tried the recipe for mayo in Nourishing Traditions and it did not work! Next I did Julia Child’s recipe, and added the whey like in N. Traditions to preserve it. Turned out perfect! I warmed the yolks slightly over a double boiler, and whisked it by hand, slowly slowly slowly adding sunflower oil. The recipe is in Mastering the Art of French Cooking. Julia is the bomb!

    Reply
  40. Cami says

    May 26, 2011 at 8:26 pm

    Ooooh! I would love to have a professional way to wear my hair up that wouldn’t give me a headache. This looks great! Thanks for sharing.

    Reply
  41. Sara B says

    May 26, 2011 at 8:42 pm

    Thanks for the recipe! I love ketchup w/ fried or scrambled eggs.

    Reply
  42. Melodya says

    May 26, 2011 at 9:01 pm

    I’m not crazy about ketchup but I did want to say that I have found out how to make the most amazing french fries!

    It’s simple, just bake your clean potatoes a day(s) ahead of time and store them in the fridge. Then cut and fry/bake. They are so light and crispy, my kids tell other people that they think I make the best fries in the world.. lol

    Before that, mine were always limp and not quite right. This works great for roasted potatoes as well when you’re in a hurry. I keep a few baked potatoes in the fridge just to have handy for all sorts of things.

    Reply
    • [email protected] says

      May 27, 2011 at 7:23 am

      I like this idea. :)

      Reply
  43. Tara says

    May 27, 2011 at 7:06 am

    To thicken the mayo, I use some arrowroot powder and some xanthan gum. Works great for thickening!

    Reply
  44. [email protected] says

    May 27, 2011 at 7:26 am

    With all the great tips here, you all have got me hankering to try making mayo. I’ve tried it before using a variety of web recipes but have dumped it all down the drain. :( Here’s hoping for success! ~Lisa

    Reply
  45. Emily says

    May 27, 2011 at 9:15 pm

    I had problems with my mayo emulsifying, even with my stick blender. So I switched to my regular blender, took my time, and it turned out perfect. Here are the tips I found and followed:
    http://www.theclothesmakethegirl.com/2010/06/03/the-secret-to-homemade-mayo-patience/

    1. room temp ingredients
    2. take your time; then go slower than that (take about 3 minutes to drizzle your oil in while the blender is running)

    Worked great for me!

    Reply
  46. KK @ Coupon Crocodile says

    May 28, 2011 at 12:19 am

    I’ve never made mayo because I don’t like it. But a million and one years ago I saw a cooking show on PBS and the woman made mayo. She made it in a tall glass- like a ball canning jar. And used what I call a stick blender but I think is properly called an immersion blender. She started with the blender all the way down just a hair from touching the bottom of the glass. And slowly inched the blender up to the top. It went from oil and egg to white and creamy and didn’t really take that long. But I clearly remember that it was important to start at the bottom and SLOWLY work the blender up the glass/jar/container.

    I have no earthly idea why that has remained in my brain allll these years but I feel so relieved to have passed the info on to someone 20+ years later. Ha. I hope that helps!

    Reply
  47. D says

    May 28, 2011 at 8:32 am

    2 c. sugar
    1/2 c. flour (to thicken)
    tsp salt
    1/2 tsp ground mustard
    1 cup H2O
    4 beaten eggs (poor eggs)
    1 c. apple cider vinegar (I use Braggs)
    1 Tb butter
    In a saucepan, blend sugar, flour salt, and mustard over medium heat. Add water and eggs and stir. Add vinegar and stir. Add butter and heat until it boils. Boil until it thickens. This will keep for many weeks in a covered jar in the frig. This is an old Amish recipe.

    Salad Dressing (Homemade Miracle Whip)
    1 egg
    1 Tb + 1 c. H2O
    2/3 C. flour (again to thicken)
    2 tsp dry mustard
    2/3 c. sugar (I use organic cane)
    1/2 c. apple cider vinegar
    3/4 c. olive oil
    1 Tb lemon juice
    Again, that poor egg has to be beat and this time you add the 1Tb H2O. In saucepan, mix flour mustard, and sugar. Stir in remaining cup of H2O, the vinegar, oil, and lemon juice. Heat over medium high for 1 minute, stirring constantly, until the dressing has a mashed potato consistency and an off white color. Remove from heat, cover with waxed paper and cool completely. This will keep for many weeks in the fridge in a covered jar.

    Reply
    • D says

      May 28, 2011 at 8:33 am

      These are both great in potato or pasta salads!

      Reply
  48. Stephanie Monsivaiz says

    May 28, 2011 at 8:09 pm

    Wish I had a personal experience to share but I just watched JULIE AND JULIA, and in the movie Julia mentions a “foolproof” tip… warm the bowl. :-) Her other tips and recipe for mayo can be found online here… http://www.thenibble.com/reviews/main/condiments/mayonnaise/mayonnaise-recipe.asp. Hope that helps!

    Reply
  49. muna says

    May 29, 2011 at 7:42 am

    How long do you think this would keep in the fridge? I know it probably would not last long with me having 5 children but I am just wondering. Thanks!

    Reply
    • Laura says

      June 1, 2011 at 12:42 pm

      I’m sure this would keep for 2-3 months in the fridge IF your kids don’t eat it first. :)

      Reply
  50. Jennifer says

    June 1, 2011 at 1:39 pm

    Sounds like you have enough mayo recipes to keep you busy! I’m not sure if you have a VitaMix, but if you do, this is the easiest and only successful one I’ve tried:
    http://vitamix.ahoy.com/recipe/recipe.cgi/0/155/

    Thanks for the ketchup recipe! Can’t wait to try it!

    Reply
  51. Mayra says

    June 3, 2011 at 3:40 am

    Laura: this was a success recipe in my house last night even tough I did not have two ingredients!!!!!!!! My picky son loved it and my husband too!!! It was a total success! We use it with homemade french fries and it is really good. Thank you! I never buy commercial ketchup at all, now my son is sooooooo happy that he started thinking on all the food he will use it: chicken, chicken sandwiches, french fries, etc.

    You’re

    Reply
  52. Rebecca B says

    June 3, 2011 at 8:57 pm

    Woohoo! Made this tonight and it was a hit with all 4 kiddos, hubby & me. It was about a thousand times better than the homemade ketchup my mom & grandma made once when I was a kid. :) I love that I can make homemade organic ketchup for so cheap! I plan to just reuse my storebought bottle for my homemade ketchup–a double batch almost filled it.

    Thank you SO much, Laura! :)

    Reply
  53. Taryn says

    June 8, 2011 at 2:27 pm

    I have been making mayo- and it was painful until I decided to use bacon grease as the oil base rather than olive oil. It smells great (like bacon) but doesn’t really taste like it. It is thick in the fridge after it cools and the fat thickens. Or you could make fermented mayonnaise. I found that to be about regular consistency. Nourishing Traditions should have a recipe, no?

    Reply
  54. Sjondi says

    June 8, 2011 at 8:24 pm

    OK, so do you have a brand of tomato paste that is 7 oz, because all of the ones I’ve seen are 6 oz. Do I need to open a second can for one ounce? I’m looking forward to trying this recipe. Thanks for all of your hard work! We sure do appreciate it!

    Reply
    • Laura says

      June 8, 2011 at 9:06 pm

      Oh, I’m sure a 6 ounce can would work just fine!

      Reply
      • lydia says

        September 5, 2013 at 2:11 pm

        Hi!!
        How long can I keep this ketchup in the fridge???
        Thank you, Lydia

        Reply
        • Laura says

          September 7, 2013 at 11:01 am

          I’m guessing it will last up to two months in the fridge.

          Reply
      • Sarah says

        December 21, 2013 at 3:26 pm

        Laura,
        When it comes to mayo, I use whole eggs instead of only the yolk & I blend it in a food processor.
        From the first try, it’s always been perfect & i’ve NEVER had a problem.
        Google: “The best homemade mayo recipe – the recipe is on food.com
        Just use whatever oil you like in place of the cruddy soybean oil,
        I use olive & sometimes coconut aslong with it – it’s a great recipe.
        I put 1/4 tsp onion powder while i’m blending it, and it almost tastes
        buttery..it’s delicious!! In fact, here’s the link:
        http://www.food.com/recipe/best-ever-homemade-mayonnaise-207860

        Reply
        • Sarah says

          December 21, 2013 at 3:41 pm

          Also, you may want to ease up a bit on the vinegar and salt in the recipe,
          some people think it’s a bit much. I usually cut it back a bit

          Reply
  55. Pat says

    July 1, 2011 at 10:47 pm

    THe few times I successfully made mayonnaise that thickened I think the secret was to pour in the majority of the oil so very slowly, almost drop by drop, but a little faster. But it takes great patience and your arm gets tired holding up the cup of oil to pour in the top of your whirling blender.

    Reply
    • Kayla says

      August 1, 2011 at 5:18 pm

      She’s right you have to pour it in painstakingly slow, into a blender that is already running. Hope things are going better! :D

      Reply
  56. Ashley M says

    August 8, 2011 at 4:16 pm

    Do you think you could can this ketchup? Shelf-stable?

    Reply
    • Laura says

      August 13, 2011 at 4:32 pm

      Yikes, I would imagine you could can it, but I’m not sure how to go about it!

      Reply
      • Jamie says

        July 27, 2013 at 4:55 pm

        water bath 30-40 min…love this website, its a wealth of preserving info!!
        http://www.pickyourown.org/ketchup.htm

        Reply
  57. Becky says

    August 12, 2011 at 10:16 am

    If you want thicker mayo, use 1/2 or more coconut oil. I’m currently experimenting with all coconut oil and cream (or something?) to make it soft enough so we don’t have to chip it out of the jar! : ) The all coconut oil one was great fresh, but not surprisingly, too hard later. I want more coconut oil in our lives, but I also am not fond of the taste of olive oil.

    Reply
  58. Penny says

    September 27, 2011 at 12:41 am

    Does one brand of sucanat or distilled coconut vinegar or another change the taste of this recipe?

    Reply
    • Laura says

      September 27, 2011 at 10:16 am

      I think any sucanat would work, and I would imagine that the coconut vinegar would be fine as well!

      Reply
  59. Pat in TX says

    October 19, 2011 at 11:40 am

    I see this is an older post, but if you want perfect mayo EVERY time use a stick blender. You just dump the stuff in there and whirr it up. No more dropping oil in with an eyedropper, no more failed mayonnaise. All of my kids make it with no problems either. In the case of a failed batch – exceedingly rare – just drop an additional egg in there and its fixed! Plenty of videos and recipes online for stick blender mayo. Do use farm fresh eggs from a trusted source tho!!

    Reply
  60. EllaJac says

    October 20, 2011 at 10:24 am

    I got very excited, and made a 3x batch of this, intending to refill my ketchup containers and everything.

    Oh my.

    I’ve checked and double-checked my amounts and everything, but it did NOT come out well for me.

    I used:
    S&W Organic tomato paste
    raw organic apple cider vinegar

    Any ideas on what the problem could be? It tasted too ‘tomatoey’ by far. I diluted it down (a small portion, in a bowl). It got a little better but was still weird. I adjusted all the other flavors I could think of until it warranted ‘chicken food’ status and I gave up. I’m hesitant to try again and waste more expensive tomato paste!

    Do you think using ACV was a bad idea? It’s the only vinegar my husband is ‘allowed’ to have on his diet, so I wanted to make a ketchup he could enjoy.

    Reply
    • Laura says

      October 20, 2011 at 2:06 pm

      Shucks, I don’t know what went wrong. I can’t imagine that apple cider vinegar would make that much difference. What a bummer!!!

      Reply
  61. Margaret Potter says

    April 14, 2012 at 1:45 pm

    I just made this, and it is terrific! I used a 6 oz can of tomato paste and 1T each of apple cider vinegar and balsamic vinegar. It tasted really good, but finished a little weak, so I added 1/4 tsp more salt, and that did the trick! Also made it in the Magic Bullet, adding the water, vinegars and sugar first, blended, then added everything else and blended again. No crunchies :-) Thanks, Laura, for a great recipe.

    Reply
  62. Courtney says

    April 29, 2012 at 3:15 pm

    So how long does this ketchup last? How do you know if it has gone bad?

    Reply
    • Laura says

      May 3, 2012 at 7:33 pm

      As far as I can guess (since ours gets eaten before it goes bad!) is that this would last about two months in the fridge.

      Reply
  63. Sarah says

    May 4, 2012 at 3:50 pm

    We just made this and we have a winner! Thank you so much for all your hard work Laura. I use your site every single day and I love that I’m serving my family whole, natural foods.

    Reply
  64. Jennifer says

    May 10, 2012 at 8:08 am

    I just made this and it was awesome! I doubled the salt (used kosher), onion powder, garlic powder, mustard, and added some tumeric. I also used powdered sugar instead of putting the regular sugar in the blender. It is INCREDIBLE!!

    Thank you so much!!!

    Reply
  65. Meredeth says

    July 12, 2012 at 10:31 pm

    This looks great! Does it double or triple well? I’m wondering if I could make large batches and can it?

    Reply
    • Laura says

      July 20, 2012 at 4:41 am

      Yes, you could make larger batches and be just fine!

      Reply
  66. Gillian Robert says

    July 22, 2012 at 2:52 pm

    thanks so much, will give it a try :D i have 5 young ketchup critics and a hubby critic to test on :D
    thank you!!

    Reply
  67. Amy says

    July 24, 2012 at 5:00 am

    Can you use regular sugar instead of sucanat? Have you ever tried it? Thanks!

    Reply
    • [email protected] says

      August 28, 2012 at 10:09 am

      Laura hasn’t tried it with sugar, but you sure can use it. :)

      Reply
  68. Mandy says

    August 3, 2012 at 8:38 am

    Mayo tips from the queen of mayo (Julia Child)
    1.)All ingredients room temperature & Warm bowl.
    2.)Always beat the yolks for a minute or two before adding anything to them. When they are thick and sticky, they are ready to absorb the oil.
    3.)The oil must be added very slowly at first, in droplets, until the emulsion process begins and the sauce thickens into a heavy cream.
    4.)The maximum amount of oil one large egg yolk can absorb is six ounces, or 3/4 cup. When this maximum is exceeded, the binding properties of the egg yolks break down, and the sauce thins out or curdles. If you have never made mayonnaise before, it is safest not to exceed 1/2 cup of oil per egg yolk.

    Good luck and Happy Home-making:)

    Mandy

    Reply
  69. Katherine says

    August 12, 2012 at 6:13 am

    What about using something like truvia???

    Reply
    • Laura says

      August 13, 2012 at 5:54 am

      I’m not sure I trust Truvia to be healthy – I’ll have to do a little research on it.

      Reply
  70. Suzy Q says

    September 11, 2012 at 9:33 am

    Can’t wait to go try this Ketchup! I make my own mayo Laura and I’ve never had a problem getting it to thicken. I just use my blender and put a really small funnel at the top in the lid hole, I’m talking like the little funnel that sit inside the medicine holder of a nebulizer apparatus. Just look for something that has a really small hole so the oil just drizzles in. Works great for me, plus I add a little whey, let it sit on the counter for 7 hours after making it and then I refrigerate. It firms up nicely and packs a probiotic punch. The exact recipe is in the Nourishing Traditions CookBook. Good Luck.

    Reply
  71. Cora Bornemann says

    September 17, 2012 at 8:46 am

    A friend (Paula M.) recently shared a link to this page, as my mom and I too have been trying to find a good ketchup recipe for quite some time. This looks like a yummy one, but I was wondering if you have a recipe for making tomato paste, as I really want to use our own home-grown tomatoes to make ketchup with. :)

    Also, we’ve made mayonnaise a few times and have had great success adding the oil (we use rice oil from Azure Standard) by the Tbsps. full when using our VitaMix. You add the oil last though, after everything else is mixed together…

    Thanks for sharing!

    Reply
    • Lu Ann says

      January 27, 2013 at 1:26 pm

      Cora:

      This response is too late for the 2012 harvest, but perhaps you can
      make use of it for the 2013 tomato harvest!

      Use a food dehydrator to dry your tomatoes. Place dried tomato slices
      into a blender, food processor or coffee/spice grinder and make a
      powder out of them. You can rehydrate as much as you need for tomato
      paste. This way you have ‘fresh’ tomato paste without having to cook
      them to death. You also control how thick or thin the paste will be.

      Dried tomato slices can be rehydrated in hot tap water or placed
      directly into soups and other dishes with plenty of liquids for
      rehydration.

      An alternative (if you really want to can) is to, first of all, wash
      and core your tomatoes and place them on a baking sheet. FREEZE solid.
      Move tomatoes to bags and keep frozen until ready to use. (I hate
      having all that heat and humidity in the kitchen in August/Sept., but
      it is really welcome in Dec-March!)

      When the tomatoes start to defrost, they will slip right out of their
      skins – no more blanching necessary! Once tomatoes have been frozen,
      they give up the water in the cells very easily. Simmer them on low
      skimming the water that rises to the top. (Save this ‘juice’ and can
      it for ‘broth’ when you make soups, etc.). Once you can no longer
      skim water from the top, cook the tomatoes on very low temperature
      (uncovered) until it is of paste consistency. You can then freeze or
      can the paste. A standard plastic ice cube try is 2 TBS or 2 ounces
      or 1/8 C. Freeze the portions then bag them up for future use.

      Hope this helps! :)

      Reply
  72. Tonya Skillman says

    September 18, 2012 at 8:19 pm

    I have allergies to spices so I used freshly diced onion and fresh pressed garlic instead of the spice. I also used organic cane sugar instead of sucanat so I wouldn’t have to buy more sweetner at the time. Also, I can’t used the cayenne unless I make it homeade from scratch, so I skipped it. All that being said, and after using nothing but organic ingredients, this was the best, actually the only, top notch ketchup recipe ever!!! It was so good, now I make the ketchup and plan my meals around it.

    Reply
  73. kat says

    February 8, 2013 at 10:46 pm

    How long will this stay fresh in the fridge?

    Reply
    • Laura says

      February 9, 2013 at 11:30 pm

      I’d say for about a month. :)

      Reply
  74. tiffani says

    March 18, 2013 at 2:26 pm

    Do you know how many ounces this recipe makes?

    Reply
  75. Heather T. says

    May 2, 2013 at 1:33 pm

    Yeah use a stick blender, my mayo turns out perfect every time.

    Reply
  76. Raquel Evans says

    August 13, 2013 at 6:24 pm

    It’s funny that you found the honey taste too strong, because I found it to a perfect substitute for corn syrup in my expirements. Even my husband liked it, and he’s… less health food obsessed than I am. :-)

    http://ducttapevalkyrie.wordpress.com/2012/11/05/better-than-storebought-ketcup-recipe-lacto-fermented/

    Reply
  77. Jenny C. says

    August 14, 2013 at 6:48 am

    I made my first batch of homemade ketchup this weekend and we are loving it! To make sure it was nice and smooth, I sweetened it with grade B maple syrup and molasses. To make it last longer I lacto-fermented it with a little whey I had sitting in the fridge. Yum!

    Reply
    • Barbara S says

      September 8, 2013 at 7:14 pm

      Thanks for that info. How much maple syrup and whey? Did you have to leave it sit out on the counter? Thanks.

      Reply
  78. Emily B says

    September 22, 2013 at 12:59 pm

    I think I’m going to try out your ketchup!
    This is the ONLY way I make mayo: in my food processor! It’s the easiest thing ever! I use olive oil. It always come out nice and thick, something my husband has actually commented on!

    Reply
  79. Cathy Warren says

    October 1, 2013 at 1:42 pm

    I just made this and it taste good. I ground the sucanat in my coffee grinder(which I only use for spices). I think next time I might try 1 tablespoon of the sucanat as it has such a strong molasses flavor. Can you use Rapadura instead? Thanks for the recipe.

    Reply
    • [email protected] says

      December 19, 2013 at 3:50 pm

      Yes you can!

      Reply
  80. Susan says

    October 11, 2013 at 8:15 pm

    Laura, love the idea of homemade ketsup. Do you can yours?

    Reply
    • Laura says

      October 17, 2013 at 7:23 am

      I don’t can mine, I just make enough to keep in the fridge. I think to can it you’d need to use a pressure cooker.

      Reply
  81. Missy says

    October 24, 2013 at 2:45 pm

    Finally a ketchup recipe that my my son likes! Quick and easy!!

    Reply
  82. Erika says

    January 24, 2014 at 3:53 pm

    Oh my was this good. My son who eats ketchup with his fingers said it was the best he ever had, great price too:)

    Reply
  83. Paula says

    February 6, 2014 at 1:39 pm

    I just made this and my 4 year old daughter who has never tasted ketchup likes it.

    Reply
  84. Rachele says

    April 11, 2014 at 7:39 am

    My husband prefers ketchup to be stored in the cupboard not that refrigerator. Store bought ketchup does just fine but I’m guessing homemade wouldn’t. What do you think? We use a large bottle in about a week, we have seven ketchup loving boys!

    Reply
    • [email protected] says

      May 13, 2014 at 2:03 pm

      To be safe I think I would store it in the fridge. It doesn’t have any preservatives so it could go bad quickly.

      Reply
  85. Charity says

    May 11, 2014 at 4:30 pm

    So I finally made your ketchup today. I’ve been meaning to make it for a while now but… so I was a little concerned that since we were just finishing off a bottle of commercially made ketchup my kids would not like the difference. They totally loved it! Thank you, thank you. Ketchup has been a hard one for me since my kids will eat a lot of foods with it that they won’t eat if they don’t have it.

    Also, I’m sure you have your mayo recipe perfected by now but, have you ever tried putting whey in it? If you put in whey (just the run of from yogurt, not the powdered stuff), let it sit on the counter and ferment for a day, then refrigerate it, it turns out perfect even if you don’t pour the oil in super slow. (Also the recipe I use calls for one whole egg and one egg yolk which also might help thicken it.)

    Reply
  86. Patty says

    September 30, 2014 at 9:19 am

    I made this ketchup a couple of weeks ago and when i went to use some yesterday, it was concealed like a jello and has a grainy texture. I doubled the recipe and have it stored in a glass jar. What did I do wrong?

    Reply
    • [email protected] says

      November 5, 2014 at 4:44 pm

      I am not sure why it would have turned an odd consistency or been grainy. Sorry it didn’t keep well for you! That stinks when that happens.

      Reply
  87. Jolene says

    November 25, 2014 at 10:10 am

    I make mayo by using an immersion blender (or stick blender). First I simply put all the ingredients in the big cup that comes with the blender then I mix it all up and it’s as easy as can be and always turns out as expected.

    Reply
  88. Cathy Warren says

    December 21, 2014 at 12:54 pm

    Laura,

    I love the flavor of this ketchup as well as your BBQ sauce recipe, the problem I have is that both solidify in the fridge and become lumpy what am I doing wrong?

    Reply
    • [email protected] says

      February 2, 2015 at 1:13 pm

      I don’t think you are doing anything wrong…I am just wondering if it is the vinegar reacting with something to make it lumpy. Maybe try a little less vinegar and see if that helps. Also, double check that it is being stored in an air tight container. If air is slipping in there it might be affecting texture. Hope that helps!

      Reply
  89. Jessica says

    November 10, 2015 at 1:59 pm

    Thank you Thank you Thank you! My husband has been looking for a homemade ketchup recipe for a long time now. He LOVES ketchup and likes to put it on just about everything:) We use lemon juice instead of vinegar and he has been using a can of sauce instead of tomato paste, but we love this! Thanks so much for another great recipe!

    Reply

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