14 Copycat Condiment Recipes | Homemade Ketchup, Mustard, Mayo & More!

[@lindaromas]

DON’T discard the pulp from your ketchup! Dehydrate it then grind it up to make tomato powder! Can be used to boost tomato flavor in your dishes! Great to add to soups!

[@rashaunjones1027]

Good tip

[@aluminiumknight4038]

Sounds good, I'm thinking about tomato chips 🍟

[@brandonlantier]

I was coming to say exactly this, works great with green tomatoes as well a nice hit of umami

[@kgramckow]

dehydrate like in a low oven (or leaving it to air dry?) or do you own a dehydrator?

[@t-90atank35]

But its already seasoned

[@floydloonie4880]

You have the right idea with your blue cheese dressing, but take 2/3 of the cheese +melt it part way in a microwave or over a bane marie (hot water bath) prior to mixing with the creamy base... you will increase the "blue" flavor profile even more in the finished dressing. I am a retir ed Executive Chef and I think you'll appreciate the tip for adding yet another layer of flavor to your already excellent salad dressing/dipping sauce recipe. Good video!!!

[@patkern185]

I can see how these homemade condiments can be so much better for people with dietary restrictions because substitutions and/or adjustments can be made. Thank you, Chef John! I love your channel!❤️

[@shannonbrice8012]

We are allergic to refined sugar and basically have to make all our own condiments.

[@MisfitsFiendClub138]

How do you know there is a Vegan in your restaurant? Don't worry, they'll let you know

[@sarahdoanpeace3623]

Yes! And without gluten, excess sodium, or corn syrup!!! Amazing!

[@PraiseYaHuWaH]

@@sarahdoanpeace3623 corn syrup is okay, its HIGH Fructose that is modified and dangerous :)

[@232mumboy]

@@PraiseYaHuWaH dog its LITERALLY just sugar

[@amarievargas80]

LMAO! "and youre not gonna like it more than the store bought brand" made me laugh out loud! I love your humor ♥️

[@jbbolts]

yeh a little more effort there chef it should be BETTER than store bought!

[@barbarasturtevant8327]

It's his Fabulous humor that is Absolutely Hilarious 😂

[@outsideofenough6466]

We asked a chef why his blue cheese dressing was so good - he adds tomato juice! It really is a great addition. Twenty years on, I still add it. I only make about a cup at a time and add about a tablespoon.

[@sarmatiko]

I also really like homemade plum sauce as a good substitute for ketchup. Plums+sugar+apple cider vinegar+five spice/garlic/ginger is basically all you need (adding chillies will turn this into great hot sauce). 20-30min on the stove and it's ready and plums don't need additional thickeners.

[@leslieherring381]

We’re lucky enough to have a plum tree, and grow our own tomatoes. So homegrown/homemade plum sauce and ketchup are definitely something we do. And while I don’t often disagree with Chef John, homemade ketchup is so much better than store bought and definitely worth doing.

[@donnaclayton8644]

Sounds amazing

[@sarmatiko]

@@donnaclayton8644 it tastes amazing too! ☺ "How To Make Chinese Plum Sauce - Marion's Kitchen" for the basic non-hot recipe.

[@sdssophie2990]

Thanks for the suggestion. I'm allergic to tomatoes and haven't thought about substituting plum sauce. I'll look for the recipe listed in the replies.

[@navymombarbara4860]

I have some hot plum sauce fermenting now. My family 👪 loves it.

[@pattywilliams788]

“Graters are gonna grate” is just one of the kinds puns that Chef John brings to his already awesome videos. He cracks me up while I learn some really nifty recipes. Thank you so much for sharing and keeping me entertained! 😆🤣😂

[@Legal_Sweetie333]

You are easily entertained

[@MetaSynForYourSoul]

7:00 😂🤣 Reminds me of a time when there were lil black dots all over the salad and I asked if it was dirt. The waiter got the chef and he said it was pepper and a kind of black salt. I was like "Oh, Really?" And he laughs and says, "Oh, God, I hope so!" He was very clearly joking, but we still very clearly left. 😂

[@Ironst0ne]

Some of us are allergic to corn and its impossible to find ketchup without corn syrup. So while a lot of pointless effort for people who are able to consume off the shelf condiments, the ability to have ketchup again makes waiting 12 hours for a slower cooker to do its thing , really not that big of a deal.

[@angelbear_og]

Just start with jarred tomato paste. You can make ketchup in 2 minutes. I don't cook mine, I just season the tomato paste to my preference. The only "sugar" I add is a splash of organic maple syrup.

[@christinebenson518]

I think Simply Heinz is sugar sweetened, or it's honey.

[@nancycy9039]

@@angelbear_og maple syrup is, of course, sugar

[@lavenderbee3611]

I'm not sure where you live, but there are plenty of brands without corn syrup these days including a version by Heinz.

[@karrielangston4005]

Making ketchup from home grown tomatoes is the way to go. Ripe tomatoes that are in good condition. Organic. No products that are sprayed to keep the tomatoes from eating the can. Way better taste.

[@bryanmcwhirter9945]

So fun to see Chef John through the years! Have seen all of these before but enjoyed them again as always. Thankyou. Bryan from Canada.

[@Faeriedarke]

When I make mayo I always add a few tablespoons of boiling water at the end, while I'm still blending. It stabilises the mayo. You can actually add about half a cup of boiling water without changing the emulsion much, it makes it a bit lighter.

[@lindainparis7349]

Will try this as home made mayo so rich. Is that half a cup per egg yolk?

[@synergy3188]

Wow! That’s so good to know! I make all my own Mayo now, since finding out how bad soybean oil and canola oil is. I’ve had so much fun making different flavors too. This little trick should make my Mayo not so heavy and dense. I’m going to try it! Thanks for the tip!

[@same8078]

If you're making ketchup from your own garden tomatoes, that is a good reason to bother. (For me).

[@JohnFourtyTwo]

Plus if you're into canning & preserves, you'll have natural homemade ketchup all year round.

[@h1r086]

What if something happens to the factories... zombie apocalypse or something. Good to at least know how, although it wouldn't be a priority lol.

[@lucasallen5415]

@@h1r086 when civilization crumbles, the new currency will be Ketchup

[@suebee102]

@@h1r086 Remember the Great TP shortage of 2020, and the Supply Chain issues of 2021/2022. It can happen. I like knowing that my homemade condiments don't have long chemical names included in them.

[@h1r086]

@@suebee102 It's the same reason I don't like to eat in the dark. I want to know what's in my food. Been making more and more from scratch. I don't go out for pizza or even get any frozen ones from groceries, I make them.

[@onemercilessming1342]

Chef John--You made me smile. My grandparents owned a poultry farm. They grew most of the fruits and vegetables we ate. My grandmother "jarred down" all sorts of things from apple sauce to pickled zucchini. She made spaghetti sauce and homemade catsup. I loved almost all of it, except the catsup. She used some sugar, but not nearly the amount of sugar in Heinz or other brands. It was a darker reddish brown, too. YUCK. But hot and fresh applesauce with cream stirred in...YUM!!

[@christinebenson518]

My great grandma canned like crazy. Everything from chicken to jellies/jams to pickles. I loved her applesauce which was peeled, cored and halved apples in syrup. Her crab apple jelly was my other favorite.

[@lindainparis7349]

Chef John has a recipe for unbelievably long to make but unbelievably good to eat apple sauce.

[@Amanda-kw1vi]

You know. I saw a comment about wanting new videos and why the older stuff, but I LOVE that you're doing it, because I only found you're videos a few years ago and don't always see them and the recipes are always great. Thank you!

[@RickMcQuay]

Save the fermented pepper mash after straining. You can dry it and make delicious red chili flakes. You can freeze it in an ice cube tray and add to stews.

[@FutureCommentary1]

Awesome tip. Thank you!

[@lindainparis7349]

Really good idea.

[@dagmarl4447]

When I make pepper jelly I keep the mash and use it on anything that will be good with it. Even on sandwiches. Just don't like to waste food.

[@erldagerl9826]

I smear it on toast

[@XXavierSin-XXs]

I freeze my pepper mash to add to chili and other long roasting dishes. Really useful to just drop in a chunk and let it melt haha

[@paulwagner688]

Hey all you Food Wishers out there! If you love Chef John as much as I do, become a member! Chef posts exclusive videos, and twice a week he hosts a live chat to talk about the previous day's recipe. We're a fun community and we'd love to have new friends to chat with! Note: I am not being paid by the Corporate Overlords to pimp memberships. It's just THAT awesome of a community.

[@Orpilorp]

Hi! Jane here. The only sweetener I can digest is honey. So I have to make some of my own condiments. My recipe for ketchup uses ground fennel seeds. That really makes the ketchup stand out.

[@lindainparis7349]

I dream of having enough cooking friends for each of us to make one of these sauces then share them all out.

[@grovermartin6874]

Linda in Paris, what a great idea! As the saying goes, Von deine Lippen an Gottes Gehörgang, or From your lips to God's ears, or close.🤭

[@lindainparis7349]

@@grovermartin6874 Auch von unsere topf zu unsere lippen !!!

[@Hersh88]

I’ll be your friend

[@tional5266]

Did this last year with green tomatoes cuz I had a ton n didn’t have a use for them so I made some ketchup that was so good and wonderful!

[@friedakroynik8901]

I found that making the prepared horseradish with the shredding blade and not the S blade made for a more potent sauce. The first blade rips it, the second only cuts it into tiny pieces. Huge difference. I should know. We make this every year for Passover! It is eaten plain.

[@slayjay77]

I always make ketchup with tomato puree and tomato sauce combined,heat it in a pan and season it and within 15 mins is done. Works and tastes great all the time

[@donnaflorian554]

I want to make all of these recipes. Thanks for all of this information.

[@kirnpu]

I have made blue cheese dressing for decades and always struggled with the cheese. THANK YOU for showing me how to grate the cheese in!

[@Pyreleaf]

I often find that fresh tomatoes at the grocery store are kind of bland, because they’re picked out of season and underripe, then ripened artificially. Garden fresh or from your local farmers market would be ideal, naturally, but in lieu of that, I find that canned tomatoes are often much more flavorful, and also cheaper.

[@EricLeafericson]

Good canned tomatoes taste great because they wait until the tomato is so ripe that they're on the verge of getting kinda mushy. Then they steam the tomatoes just enough to pasteurize them and remove the skin, while trying to preserve the fresh flavor. Then they add a touch of acid to preserve it as part of the canning process. That extra ripening matters so much to the flavor of the tomato, that it outweighs the flavor changes of light cooking and added acidity. I also love growing cherry and grape tomatoes. Huge output, they're hardy, and they grow year round!

[@Pyreleaf]

@@EricLeafericson exactly. Canned tomatoes are awesome 👏

[@rogeld6677]

Those canned San Marzano tomatoes especially. I have no shame in saying I steal a spoonful before dumping them into any recipe.

[@Herio7]

There is also tiny problem with most tomatoes they have some gene mutation that makes them tasteless because of freezing/refrigerating. Any tomato from supermarket is probably frozen at some point, while local farmers sell them fresh.

[@judyjohnson9610]

Bonus - canned tomatoes are shelf stable.

[@oldshovelhead]

Chef I've been following for so long I couldn't believe how many of these condiment recipes I learned from you years ago and still make today! The Aioli is a crowd pleaser for certain!! My only bone to pick is the hot sauce. Some 25 years or more ago I developed a strong aversion to Frank's and went with the brand name Louisiana Hot Sauce....close to a decade ago I started experimenting making hot sauce. Today I "age" my own peppers for home made hot sauce. I think the "make it yourself" routine is what many of us home cooks gravitate towards. Thanks for reposting these great recipes in one easy to find video. I hope many others learn as much from you as I have!

[@cyndifoore7743]

There’s a local restaurant that has a wedge salad and they serve bleu cheese dressing and some walnuts sprinkled on top, yum.

[@PraiseYaHuWaH]

THE BEST DARN LOW CARB BBQ SAUCE YOU WILL EVER MAKE AND WAY BETTER THAN ANYTHING YOU CAN BUY!!! 3/8 cup apple cider vinegar 1 1/2 cup tomato sauce. (1 15 oz can) Don't buy a tomato sauce that has spices or flavorings in it! 3 tablespoons Worcestershire sauce 2 tablespoon yellow hot dog mustard (alternately use gourmet mustards) 3/4 tablespoon Franks Hot Sauce (the chicken wing sauce) 3/4 tablespoon salt (optional) 1 dash cayenne pepper. Go easy!!!! Omit if using Smokey Hot Paprika! 3 teaspoons lemon juice or 1/2 tsp citric acid 1 1/2 teaspoon liquid smoke flavoring Mesquite or Hickory (Add whatever sweetener you prefer) Monk fruit or Corn Syrup if not for Keto 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon chili powder 1 teaspoon pepper 1/2 teaspoon new mexico chili powder 1/2 teaspoon california chili powder 1/2 tsp Xanthum Gum (use corn starch as a thickener if not for Keto) 1/2 Packet of Gelatin (use corn starch as a theckener if not for Keto) 1/2 to 1 tbls Smokey Hot Paprika (Optionally) Dash or two of MSG ADD LOW CARB KETCHUP FOR EXTRA FLAVOR, 2-3 tablespoons Add vinegar and all other ingredients and wisk well and slowly increase heat until just boiling and then reduce and simmer for 15 minutes. Note: this sauce will taste a bit peculiar if you taste it when it is still hot. Don't worry! Something magical happens when it sits in the fridge. OR, you can fill a large bowl half with water and ice and insert a smaller bowl and wisk the sauce in that till it is fully chilled, ready to go quick!

[@cloisterene]

I've developed a real appreciation for Ranch dressing now. Have been looking for homemade condiment recipes, thanks!

[@Barbarra63297]

When I first moved from Ohio to Danmark, I hadn't really ever used Creme Fraisch, only sour cream. Well, you can't buy sour cream here, only Creme Fraisch and I'm so glad for that, it beats sour cream hands down and makes the best sauce for Stroganoff or Chicken Paprikash, anything that calls for sour cream tastes 10 times better with Creme Fraisch. Really enjoying this video, def going to make Aioli.

[@poppywilliams8404]

That looks good! You just kicked me um...to the delish zone! Always ready to taste new dishes! Yummy, yum! Waving to you from south Georgia-land of best Peaches, boiled Peanuts, & Vidalia onions! 🥘🍲🦞🥧🌭🌮🍕🍟🫔🍿🥗🦐🍝🍠☕🫖🗽🚑🚒🚓🚔

[@mollysmith6055]

These compilation videos are a great addition to the channel, thank you for them! This one was as great as all the others and I have to say all the warnings during the horseradish segment are spot on. I take my food processor outside to make horseradish sauce and still have to wear a mask and goggles. Can't beat that fresh taste though. Thank you, Chef John.

[@roki5337]

I made the aioli last night. It was simply amazing! It was left over night. My daughter used it on her naan to eat with her veggie curry. another daughter used it in her pasta! such a lovely addition to my home thank you!

[@christinerowley9892]

I love this guy!!

[@oneradicalgayngsta2659]

Covering the crockpot with a mesh splatter guard screen will SPEED UP REDUCTION slowing heat loss but still allowing evaporation...I use this trick when I make apple butter.

[@suecave7139]

I had scads of tomatoes left in the garden at the end of last season so I used the ketchup recipe from Living Traditions Homestead. My 30 pounds of tomatoes gave us 12+ pints of very good ketchup. Using an electric roaster made the process pretty easy.

[@angelbear_og]

Thanks for posting the pounds and yield -- that is very helpful!

[@adamcolon]

This has been the most aesthetically pleasing video to date. Your voice is not monotone, there's energy, there's passion, there's variable pitch and cadence to your voice finally.

[@territimmerman140]

I just found your channel and I've already subscribed! This is right up my alley and I can see that I will be a regular viewer. I found that I had no cocktail sauce for tonight's shrimp, so I guessed on how to make it. I found it super easy when I thought about the taste profile. I simply mixed 2:1 ketchup and horseradish sauce and it was perfect.

[@oneradicalgayngsta2659]

Tip. As you cap each jar immediately invert the jar for 30 seconds .this allows the hot contents to kill airborn germs and molds in the jar and on the inside of the lid

[@y2ksw1]

This summary of receipts was very enjoyable to listen. You are a great teaser! 😄

[@lynzysconstitutionalcrashc7836]

I tried the BBQ sauce based off Chef John's twice now. Its delicious and looks so pretty in my Tupperware squeeze bottles!

[@gabaghoul23]

add yelolow mustard for golden bbq sauce and thank me later

[@Esther-kq7nv]

I'll have to watch this in its entirety & check out the links later. Suffice it to say now, THANKS, Chef John. I remember many years ago, my dear papa made ketchup & sweet relish. I can still envision him in the kitchen. I was so impressed & proud of him. Now that he's gone, maybe I should take up the baton & run with it. 😊

[@sethbucy]

You are such an amazing chef I absolutely love your recipes. Thank you so much for sharing the love.

[@CrankyOtter]

Nice selection of basics. Love the advice on which to make vs buy. 🤣The last person I bought horseradish from was wearing a full face gas mask to process it when I arrived. Wear gloves with the chilis if you wear contacts. In my homegrown chilis, red & green has the same heat. Washing my hands with a series oils & soaps was insufficient to protect my eyes 6-8 hours after handling.

[@inocenciotensygarcia1012]

I learned how to prepare Mayo, and now it will be ketchup. As I’m writing to you, the mustard video popped up and that will also be the next one. Thank You

[@Zenkai76]

This is awesome. My unicorn I am chasing down is Arby's sub sauce that they had in the 90s. It made subs taste awesome, I think it was some sort of parmesan type sauce. I really miss it and been trying different recipes for years, haven't yet found it

[@RyRyTheBassGuy]

Forgot about that sauce! It was really good!

[@kristind6992]

I miss those subs. I think the sauce was a creamy itallian sauce. The current itillian sub at Arby's is very underwhelming.

[@darwinrussell]

I am loving these comps. Super useful for reference. Thank you, Chef.

[@asmaa_vlog_85]

I just randomly found his channel in my recommendation now i'm obsessed with his videos he's so freaking talented.♥️🍡💗💗💕🍨🍨🥰🥰💖🍧🍭💘🥳🎡🎂💞

[@abdulhfhd]

Chef john is the best ♥️

[@barcham]

I've been using his recipes and tips for years now, and I have been very happy with everything I have made. His Bread and Butter pickle recipe has become really popular with my friends, and I make more jars of them to give away than I make for myself every year! 😋

[@majoroldladyakamom6948]

When you have a few hours, do some serious binge watching. He's amazing. Also, check out Diaries of a Master Sushi Chef, Hiroyuki Terada. He's also the Guinness World Records holder for most slices of a carrot while BLINDFOLDED. Knife skills that are off the charts, wonderful recipes, and beautiful plating in the true Japanese fashion. Millions of subbers and for good reason. You'll thank me later. P.S. If the vid says CAUTION or GRAPHIC, leave your gag reflex out the door and put your student Chef's Hat on.

[@KomboEzaliTe]

This is the same botted comment that's been on at least the last 3 videos.

[@99zanne]

I add Wooster and black pepper to my mayo always - and sometimes all kinds of different herbs depending upon what I’m using it for. I love this method and the taste is so much better than any store bought I ever had. TFS.

[@leonhardable]

I know everybody says wooster because its basically not pronounciable, but in writing, i guess you mean worcestershire?

[@99zanne]

@@leonhardable No, I say that because my mom said it that way!

[@JulienIsTheMan]

This reminded me that I have to make the fire-roasted tomato salsa again. That was incredible, I threw it on everything I ate once it was ready

[@ladyturnip]

Excellent video, as always, Chef John! I'm excited to try several of these.

[@Erik_Swiger]

Try adding a tiny amount of onion powder to the honey-mustard. It should not be discernible, but it brings the flavors together in an amazing way. Great video, thanks.

[@paisleymariehamlin]

So I am genuinely knocked over with Laugher by your narration. I love your recipes & truly appreciate you. 🙏

[@angelbear_og]

I make ketchup in about 1-2 minutes. One a small jar of tomato paste (if you think it tastes good in other things it will taste good here; better yet, make it from toms you grow in your own garden [my goal]) and scrape it out into a bowl. Add salt, onion powder (quite a bit), some garlic powder, ground clove (allspice will do in a pinch), and a bit of maple syrup -- and any of the other ingredients you would like, though I recommend staying away from processed sugar at all costs -- all to your taste preference. I don't usually put vinegar in mine, but you can (again to taste). I suspect a little FRESHly grated nutmeg would also be amazing. Mix well and scrape it back into the jar for storage. Personally, I can't stand store-bought condiments (other than yellow mustard, which I haven't made myself yet). Most are a disgusting conglomeration of non-food chemicals mixed with dead food products. Try eating homemade ranch for a few months. I dare you to eat the garbage from the ranch hidden in the valley ever again. 🤮

[@billwhite7099]

Chef John always tamping down the degrees of difficulty for home hacks like me. Thanks Chef

[@akiramado9198]

I like yellow mustard and dijon mustard. All mustard is good with me.

[@Greenteabook]

I literally just stirred the creme fraiche I've been making for the past two days. Yum

[@Genci0]

In Albania they make an whole room in the home temporarily just for drying, when pasta is made, for atleast three days. meaning that they will be air dry not by magical technical experiments that you try to do.

[@HTNPSullivan]

Somewhere I have a "from scratch" recipe for ketchup, and as I recall, it includes caraway seed in the ingredients. I wonder if this would taste as good or better than the clove? I think making ketchup from scratch lends itself to making different kinds, like you could use some wasabi in one version, grated lemon rind in another, or chili powder and so on. You could use an alternative sweetner, as well, if you're trying to cut down on sugar but realize it will alter the taste (i.e. Stevia). His tip about using a slow cooker, though, is great.

[@steveskouson9620]

Been making homemade sour cream and cultured butter, for about 30 years now. Personally, I like the homemade stuff a LOT better. I also "make" butter- milk, too. (Buy a gallon of whole milk, drink a glass, and replace the cup of milk, with buttermilk. Set it on the counter, until it clabbers.) Butter. I culture my cream in quart canning jars. When it is GOOD, I don't cool it. The jars are 3/4 full. Put a video on the 'Tube and shake the jar. It'll get thicker, and then REAL thick. Keep shaking. a few seconds later, it will "break." You will have a lump of butter, in some buttermilk. Shake for another minute, and then process it like you would for butter. You, sir, are correct. This is STOOPID easy! Oh, for a small bit more flavor, leave it in the counter,. (or, in your oven) for another day or 2. I grew up in Sunnyvale, so I understand your heating issues. steve

[@Kinkle_Z]

Give me fresh unfried spring rolls any day over fried spring rolls! Thanks chef John for all these INCREDIBLE recipes!! 💖

[@barbarasturtevant8327]

John,, I can listen to You All day! Loven the stuffing with your humor. Loven these recipes you have here.❤ Agan,,, Thank you!!

[@tbmike23]

Yeeessss! Thank you! Homemade mayo and mustard is so easy, and way cheaper than buying. I stopped eating ketchup at all because it's always nothing but sugar or high fructose corn syrup, so this is ideal.

[@colleens1878]

Check out the ketchup aisle again They have listened to consumers They offer sugar free and all sorts of variations The acid in tomatoes 🍅 needs a sweet so some use honey 🍯 or organic sugar They aren't to bad

[@judyjohnson9610]

How much ketchup are people eating that they are concerned about the sugar? Just looked at my bottle of Heinz and there is 4 grams of sugar per tablespoon. J Compare that to regular tomato sauce which has 2 grams per 1/4 cup. Lots of foods contain sugar naturally. A small apple contains 15 grams of sugar.

[@nancycy9039]

@@judyjohnson9610 those on sugar restricted diets are certainly concerned. If your limit is 25g/day, store bought ketchup can significantly limit what else you can eat in that day.

[@judyjohnson9610]

@@nancycy9039 Well that sure puts the stops on eating any amount of fruit. And I just checked my carton of 2% milk. A cup of that contains 12 grams of sugars. And close to 5 grams/100 grams of carrots. Good luck in keeping under 25 grams a day. A cup of grapes apparently would almost hit that mark of 25 grams. Forget that glass of wine.

[@nancycy9039]

@@judyjohnson9610 right you are!

[@fightingdan3407]

wooh I'm in fast today. love making sauces to add a little to a meal, thanks ☺️

[@y2ksw1]

I definitively will try ketchup!

[@aesoprockslig]

Best start to my Sunday! Thank you Chef!

[@paulwagner688]

My favorite recipe of this compilation is the aioli recipe. Garlic, oil, a bit of salt, a bit of lemon. So pure.

[@lindainparis7349]

One of mine too. I buy good jars of fish soup, spread some aioli on some croutons and float on top.hmmm

[@alfiecat9288]

Aioli is is actually the same as Lebanese garlic sauce known as toum. It’s amazing but very very pungent, you can also make it in the food processor.

[@tonyb2614]

Thank you Chef, a great set of ideas.

[@MH7_256]

I love these lol! I laugh and learn at the same time!

[@Bakamoichigei]

A few weeks back, in service of turning a cheap pork shoulder into pulled pork, I threw together a pretty good BBQ sauce with whatever was handy. I was impressed with how well it turned out, considering it was entirely improvised and made simply by-eye/to-taste. It consisted of ketchup, brown sugar, adobo sauce from a can of chipotles, apple cider vinegar, salt, pepper, and some minced garlic.

[@marthamiller-plumb1059]

Thanks for the idea!

[@StarBrained]

Oooh I’ve never tried mine with adobo sauce! I do the same as you otherwise. And I always wonder what to do with my leftover sauce when I make beans and rice. I was watching this the whole time thinking I’m going to use the crockpot to make bbq sauce now! Thanks for the idea!

[@vicarofrevelwood]

For your buffalo wing sauce, I opted out of Frank's for Crystal, which has garlic and onion powder in it.

[@ricoatthebeach]

I am going to make the ketchup ( and several others ) because I can't have sugar. I plan to make it with Allulose. Thanks Chef John.

[@lsmith7155]

Your voice in this video was really nice! I’ve never heard it this way out of the dozens and dozens of your videos I’ve seen.

[@stormybear4986]

regarding your Thai sweet chili sauce... I lived in Thailand for many years and am pretty fluen t in Thai, those bird's eye chilis are called "prik kee noo" or mouse turd chilis. True story.

[@rg1283]

This is a treasure chest. Thank you, Chef John!

[@timothypirnat3754]

An epic compellation Chef!

[@Kinkle_Z]

I've made ketchup successfully - even bought a couple of traditional glass Heinz Catsup bottles on Ebay to store it in... almost couldn't tell the difference. took less than 30 mins using tomato paste (not this recipe)... and I was able to turn it into BBQ sauce by just adding some fake brown sugar, liquid smoke and all that other stuff. And of course, Mayo is easy. I'm here for the mustard which I have YET to conquer... sigh... really excited about that!!

[@michaelzeeryp6475]

As a cook for over 30 years now; friends ask me for techniques and stuff....i dont have time to explain; i send them to your vids. Thank you man!!!

[@catherinedemondplatt6967]

The residue from ketch---why not bag and freeze to use in meatloaf or chili or meatballs?

[@adsinozable]

“I’m using Sauvignon Blanc. I’m not really sure what that’s called in France” lol 😂

[@KaribeCuebas]

These are fantastic!! I’ve done the mayo, bbq sauce, sour cream (used homemade kefir instead, delish!), and ranch dressing. I plan to try the buffalo wing sauce and the honey mustard sauce next!! 🙃

[@synergy3188]

I love this video! All the perfect condiments! I’ve wanted to make my own ketchup! And I thought garlic aioli was garlic Mayo! I learn so much from you!! 🥰😋

[@colleenshaw1607]

As someone who isn't able to eat ketchup because of the onion, garlic and high fructose corn syrup, thank you!! I can easily do some swaps with chives and asafoetida while i work from home 😁 i haven't had ketchup in over 5 years and this is amazing!! There's so little in the world that is low fodmap friendly. Thanks!!

[@sallybalkin8507]

I would leave the ginger out of the ketchup and use a pressure cooker for an hour followed by a faster reduction method. I make Indian food and the sabji I was taught, in India, to start all curries with, minus some spices makes a lovely tomato sauce. In sabji you first fry finely chopped or grated onion before the tomotoes. This would probably make a much tastier ketchup too.

[@jonkirkwood469]

The creme fraiche from CJ's recipe is simple and delicious. Make it before you cook CJ's Chicken Paprikash. Oh my, it's great. Pair it with a spicy chili. The cool cream is amazing with a roaring-hot chili. It keeps well, too. I've had it go three weeks without getting too lumpy. I make the barbeque sauce a couple of times a year using CJ's recipe, too. Everyone who tastes it, likes it. My grandkids love it. I don't know if barbeque is a vehicle for the sauce, or if the sauce is the vehicle for the barbeque. I know they wash down a lot of brisket with it. I dial up the heat and double the recipe so the grandkids can take a bottle home.

[@andreaac4499]

I ALWAYS make my own mayo, but I will try you recipe tomorrow! I don't use vinegar I'm curious now

[@GladysRWhite]

I can't purchase ketchup in the area I live, so this recipe is a blessing for me!! Thank you Chef!

[@rmadara]

do you have a recipe for the dipping sauce that comes with steamed dumplings from Chinese takeout?

[@peachsangria8704]

19:43 no skimming! resist the urge!! 30:31 Toum. Lovely. No mayo. and if you're vegetarian it's the best sauce for a roasted pepper and eggplant sammie!

[@terridovey7648]

I'm not too fond of ketchup so it wouldn't work for me! Thank you for the other recipes! Very much appreciated!!!👍👍👍And I also LOVE you're sense of humor!❤️

[@kingpickle3712]

I don't know why but because I'm still tired, I thought you made a pun with fondue in your sentence. 😂😂😂😂

[@DeliciasAmaRosaTVByScarllet]

I've made the Dijon Mustard and the Ketchup and they are delicious!!

[@mordeys]

As a person with odd food allergies thank you! I have allergies or "extreme sensitivity " to clove, cinnamon (there is cinnamon in foods that you have no idea why its there same with clove and nutmeg), coconut and its by products, walnuts( black ones primarily, english ones don't cause quite the same reaction), certain seafood like shrimp, crab and things like that but not sardines, anchovies or some other fish. Mine may have to do with where its harvested as much as what it is. Seaweed is that way so i avoid it all. I have many more ..tl;dr situation. Knowing whats in them and seeing ways to make it and not use the offending ingredients is really helpful.

[@RealJahzir]

You Rock Chef John

[@enaismith496]

For a bleu cheese dressing, take that block of cheese, cut it into small chunks and start mashing it with a fork. Then start adding some good EVOO, and continue to mash and mix. Use a squeeze of fresh lemon juice for the acid. Add a bit of salt and pepper to taste. If you've got good quality cheese, you don't need anything else!

[@amyrivers4093]

You are right, after watching the ketchup recipe (the recipe that I watched the video for) I saw that it's not worth it and to be honest living in New Zealand the ingredients would cost more than just buying the ready made sauce. I may possibly make it once just for the experience but it's now at the bottom of my 'try to make' recipe list. I love your personality it's perfect for this channel. Xx

[@christianhansen3292]

i guess that one clove got ground up! such a distinct flavor.

[@christianhansen3292]

did u use not turmeric for the mustard? psychologically need to be yellow 4 me.

[@JohnToddTheOriginal]

I know this was all done before, but this video was awesome! THanks for this!

[@phyllismosley8004]

I’ve been making my own ketchup for quite a while…and I don’t even like ketchup.😵‍💫. But my family goes through ketchup like crazy and it gets expensive. But I use tomato sauce and simmer on low heat to reduce. No straining out solids. Very easy.

[@lunadargent5292]

What a great video so many excellent sauces thank you so much Chef John. I was cracking up throughout the entire thing you are hilarious thanks for bringing some sparkle into my otherwise dull day lol 😂👏🏻💕

[@Kinkle_Z]

I think that was my problem.... I only soaked my mustard seeds for a few hours before I began attempting to grind with a mortar and pestle. Can't wait to try this!!

[@jimmie200]

The Ranch dressing recipe is unbelievably delicious. I tried others and they don't compare.