Homemade Ketchup and Yellow Mustard (No Corn Syrup)
Learn how to make ketchup and yellow mustard made from scratch without corn syrup. Serve them at your next cook out!
Ah yes, summer is just around the corner. Do you hear that?
The sizzling of the grill. The hypnotizing tune of the ice cream truck (wait, come back!). The chatter of picnics, barbeques, and outdoor parties as Memorial Day is right around the corner.
Are you ready for summer eats?
Two iconic condiments you will find at every picnic table are ketchup and yellow mustard. But did you know it’s easy to make your own?
No more running out to the store at the last minute, fighting for a parking spot and waiting in line for 30 minutes, all for two bottles.
Nope, just make your own Homemade Ketchup and Yellow Mustard (no corn syrup added!).
You’re not going to believe how easy it is to make your own ketchup and mustard.
First of all, mustard takes no more than 10 minutes, depending on how long you take to measure everything (and spill mustard powder all over the counter).
If you make a small batch, it takes about 5 minutes to cook. If you make a bigger batch, it may take a little longer to boil until thick.
Mustard gets its famous yellow color from turmeric, but if you don’t have any, don’t fret. Mustard still tastes like mustard without it.
Ketchup, on the other hand, takes a little bit longer to develop flavors.
First, very authentic ketchup starts with fresh tomatoes. However, it also means longer to cook, run through a sieve, cook again, etc.
I cheated a bit by starting with tomato paste. This is where it’s important to use a high-quality, good-tasting tomato paste.
Throw everything together in a pan and simmer for 30-60 minutes. The longer you cook, the more time the flavors have to develop.
However, I’ve cooked this batch in 30 minutes and was still successful, so you can still whip up ketchup when you realize you ran out.
I will refrain from saying quickly, but you can have it cook away with little maintenance while working on the rest of the picnic.
And for those of you watching what you eat, there is no corn syrup to be found. Don’t you feel better now that you know exactly what goes into your condiments?
So kick back, throw some dogs on the grill, and enjoy the upcoming lazy days of summer.
Oh and while I was shooting the hot dogs, I also made my Amish Macaroni Salad.
If you are tired of serving traditional macaroni salad, you need to make this one because it uses mustard and paprika to amp up the mayonnaise.
You can also make my Italian Potato Salad, Amish Potato Salad, and Caesar Pasta Salad.
Homemade KetchupHomemade Yellow Mustard
Ingredients
Ketchup
- 6 ounces tomato paste
- 2 tablespoons apple cider vinegar
- 1/2 cup water
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/8 teaspoon allspice
Mustard
- 1/4 cup water
- 4 tablespoons dry ground mustard
- 3 tablespoons white distilled vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon turmeric (optional)
- 1/8 teaspoon garlic powder
Instructions
- For the ketchup: In a medium saucepan, whisk together all of the ingredients. Bring to a boil. Turn the heat down to simmer, cover, and cook for 30-60 minutes*. Cool completely then chill before using. Store in the refrigerator for up to two weeks.
- For the mustard: In a medium saucepan, whisk together all of the ingredients. Bring to a boil then simmer until thickened, roughly 5 minutes*. Cool completely then chill before using. Store in the refrigerator for up to two weeks.
Source: Adjusted from Serious Eats
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If you liked my Homemade Ketchup and Yellow Mustard, you may also like these recipes:
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Dude…I am beyond impressed. I love this post!
Thanks! See I know more than just cheesecake ;)
I’ve always wondered how mustard is made. I’ve made my own ketchup several times, but never mustard. Maybe because I rarely buy it? Hmm. Now that I know it’s so quick, I’ll have to make my own!
I didn’t realize it was made so quickly until I started looking. I rarely buy mustard myself, so it’s nice to make a small batch on the spot!
I love this!! So much healthier than the store bought stuff!
Thanks Tieghan!
LOVING this!
Thanks Steph!
You TOTALLY know me – I go through a 3.8L (1 gallon) container of mustard in about 2-3 weeks! I love that stuff. Sister does the same to ketchup :-)
Whoa that’s a lot of mustard! I’m lucky I go through a bottle a year haha
All on salad too :-)
I’ve thought about making homemade ketchup for a long time and yet never investigated it. I’m so glad you shared this recipe and it’s giving me the nudge to make my own. I bet it is so much better than store bought.
So much better! Plus you can add some cayenne or pepper flakes to add some spice.
I can’t wait to make both of these this Spring!
Enjoy!
Yum! I love that you made homemade ketchup and mustard. Now I want to make my own, too. Thanks for featuring my bbq sauce.
Anytime. Can’t wait to try it!
Love this post, Carla! I’m slightly embarrassed to admit this, but as I started reading I realized that I didn’t even know what’s in mustard! Sad, but true. Thanks for fixing that :)
To be honest, I knew there was ground mustard, but that was it. Now we both know :)
We love making our own ketchup, but I have never tried (or even thought of) attempting mustard. What a great idea! Great recipe too!
What’s ketchup without mustard ;) Make sure you add a bottle of your ranch too!
Wow, for some reason I thought making mustard and ketchup would be harder. But this looks really easy!
Nope, super duper easy. Thanks Lisa!
Lovely photos, Carla–they just shout PICNIC to me!
Good because that was my goal! Although it was killer with the wind. Never again haha thanks Kirsten!
This is neat, but what is the purpose of making them? Do they taste better than the store-bought version or is it just to say you made homemade mustard/ketchup?
There are several reasons to make your own condiments:
1. Yes, they taste better, ketchup especially. Everyone has different tastes. Some don’t like ketchup too sweet, so they can make their own and cut back on the sugar. Or some like a little heat, so maybe they will add some cayenne or crushed red pepper.
2. You know exactly what you’re eating. Some people are against corn syrup. Others need to watch their sodium intake. Some people simply like to pronounce all of the ingredients.
3. Time and money saver. Right now, I have all of the ingredients in my pantry. Why run all the way to the store, which takes me 20 minutes round trip, more if I’m stuck behind a truck that just came off of the highway or a tractor from one of the nearby farms? Unless I needed them yesterday, it would take me less time to make the mustard than to jump into my car (I don’t have the luxury of sending someone to the store for me). And although you can argue ketchup takes more time, you can multitask while the ketchup is simmering.
4. Have you ever waken up Memorial Day, realized you needed to buy ketchup and mustard, and then proceeded to the store? Never. Again.
How fun! I’ve been meaning to try making homemade condiments for years.
I have made my own mustard but not the yellow kind. No reason not to try this. However I am addicted to Heinz ketchup. How does yours compare in taste? I’m sure it must be better for you but just can’t get their taste out of my head!
I’m not going to lie and say it tastes like Heinz because it doesn’t. The difference between Heinz and my recipe is corn syrup (and perhaps adjustments of the spices). With that said, homemade ketchup still tastes great and is worth making. However, if you are stuck on Heinz, you may want to google for a copycat recipe.
I never thought to make my own mustard or ketchup- what awesome recipes! Thanks for sharing! That honey mustard dip looks delish as well.
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Thanks for the recipe!
Is so strong this mustard? What type of mustard you say that looks like? Dijon, English mustard…?
I love Annie’s organic mustard and that’s the flavor I’m looking for my homemade mustard.
Thank you again
It’s yellow mustard. I’m not familiar with Annie’s organic mustard, so I’m not sure how this recipe compares.
Can this be canned with a hot water bath for dry storage, so it will last longer than 2 weeks?
I’m not a canning expert, so I’m not sure. I would do some research on canning websites to see if it’s safe.
I want to use your recipes for ketchup and mustard but I can’t tell where the ingredients for the ketchup end and the ones for mustard begin.
Looks like my headers got erased when I switched recipe card plugins. Sorry about that! Ketchup is from tomato paste to allspice. Mustard is from 1/4 cup water to garlic powder. Ketchup is step 1. Mustard is step 2.
Made the ketchup tonight! I loved it and it had a perfect consistency.
Nothing like homemade ketchup! Glad you enjoyed it :)