Healthy Condiments That Are GOOD for You

How to Make Sugar-Free Condiments
Learn how to make 3 condiments! Mayonaise, mustard, and ketchup. Make fermented ketchup and cut the sugar in your diet. Make mayo in seconds. Customize this mustard recipe to you heart's content.
This is how to ferment tomato paste. How to grind mustard. How to make whole egg mayo in seconds.
You can print the recipes from my website.
betterdoneyours...
You can get what you need to make this and I can get a little kick-back from Amazon! (Following these links does NOT cost extra)
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Mustard Seeds: amzn.to/2vcDTgG
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Where did I learn all of this? I read. I read books, not spurious crap on the Internet, but real, honest to God books! Here's the reading list:
The Art of Fermentation by Sandor Ellix Katz
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Nourishing Traditions by Sally Morrel Fallon
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Real Food Fermentation by Alex Levin
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The Big Book of Kombucha by Hannah Crum
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New York Times Cookbook by Amanda Hesser
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Pollan on Food Boxed Set by Michael Pollan
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Charcuterie
amzn.to/2kq3Zd7 by Michael Ruhlman
On Food and Cooking by Harold McGee
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The Moosewood Cookbook by Mollie Katzen
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True Brews by Emma Christensen
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[@joanphillips5177]

Actually you can ferment mayonnaise - without the ferment it will last a week or two in the fridge, after fermenting it'll be fine for several months. Add a TB of whey per cup of oil, and after it's made leave it out at room temp for seven hours or so. This also makes it thicker. The recipe is in Nourishing Traditions.

[@angelaappleton4674]

Joan Phillips thanks for the added tip will definitely do this

[@TheChefLady4JC]

Joan Phillips , just found it in my NT cookbook...page 137! Thanks!

[@MysticManifesting]

I don't do whey, so could I use fermented pickle juice in lieu of the lemon?

[@johnmal5975]

Adding the lemon is more than flavor it actually kills any bacteria that may be present in the raw egg, It's known as a chemical cook. Vinegar would achieve the same result. Nice simply recipe. Home made mayo is so good!

[@michellevallie7842]

I just found your channel, and I have been binge watching! Thank you for all of the educational content, and the videos are great quality. Keep them coming.

[@eduardosalcedosr1727]

I just finished making all three condiments, I had to go to the store and buy two cans of organic tomato paste, the rest of the ingredients I had in my home I did my Mayo with avocado oil, I had fermented pickles fermented garlic and honey that was ready thanks for the recipe I owe you one. thanks excellent video

[@BetterDoneYourself]

Eduardo Salcedo Sr: owe me nothing. Instead share the videos on your social media!

[@JimCarver]

Turmeric is really good for you too. I take it and use it all the time. I think it's an acquired taste for some but most get used to it after a while. Other related spices are galanga and of course ginger as you mentioned. Galanga is a keynote ingredient in Thai cuisine and a beautiful plant.

[@shelleygibson9536]

Just got done making your wonderful mayonnaise so easy to make posted it on my Facebook again want to try it with garlic next time thank you so much for your creativity I love my immersion blender so easy

[@The411]

A touch of clove and cinnamon will give an authentic ketchup flavour.

[@raffaellavitiello1762]

For mayonnaise try grape seed oil and just a bit of olive oil fot the taste, it make the most beautiful mayonnaise very light and digestible, and l always put plenty lemon an a bit of apple cider vinaiger and always garlic

[@georgiosladas3106]

For tomato paste, very simple I blend a half cup of sun dried tomatos (first I soak them for 2 minutes) to one cup of warm water, and there it is. Tomato paste from a natural sun dried tmts fermantation.

[@sherrywalford4393]

You could use water kefir or juice from sauerkraut ferment to inoculate instead of whey as well

[@BetterDoneYourself]

that's absolutely correct! It would be interesting to make a couple of batches and taste-test, side-by-side!

[@betoian]

Thank, you! I use mushrooms for the ketchup. And, sometimes, I pasteurize the egg by letting it 4 minutes in 70°C hot water. Perhaps, adding 4 olives + 2 cloves of garlic to the mayonnaise?

[@BetterDoneYourself]

Alberto Adrián Schiano That sounds delicious! YOU should be making this video, not me!! XD

[@tallcedars2310]

Alberto Adrian Schiano, that sounds awesome, will give it a try, cheers.

[@LoveoftheDarkFiberArts]

Once you put garlic in it, it's no longer Mayo, it's Aioli. :)

[@joshuafreeman6720]

I have a fermenting boom that has a mushroom ketchup glad to hear its worth a trym

[@Crodmog83]

New to this channel. I'm loving it so far.

[@sweetcountryliving8815]

New to here.i love watching....fermenting onions.forst day I found your channel.yay

[@jeannewitter8419]

Thank you! So simple. So tasty. Don’t know how I missed this video. You are a blessing to us all!!

[@steveboone7390]

Nice breakdown! Good knowledge and super practical! Keep it going! 10/10! 😁

[@rexg2985]

Great video! Love that their sugar free recipes.

[@dartagnantaft5918]

Really miss your videos, still enjoying watching the old ones.

[@metamud8686]

Has the host passed away? Or stopped for another reason? It's been two years now, I think...?

[@dartagnantaft5918]

@@metamud8686 I don't think so but I don't really know. I did get a response from him about six months ago or so. On one of his other videos.

[@scottsutton7989]

Great job!!! Really enjoyed the info and you put stuff together in a manner that’s so easy and fun!!! Cheers

[@richlaue]

I never thought about adding fermented honey garlic. Going to do this tomorrow.

[@lindamalnati4539]

Hi thanks for the wonderful video, will absolutely make all my condiments. Looking forward to more vids.!!

[@JarodThurley]

Thank You! Very nice, I look forward making these condiments

[@williamhegg3305]

Good job as usual. Don't know why you are not on TV. I had only organic paste and ACV on hand and it tasted great!

[@BetterDoneYourself]

William Hegg Good job! Who needs TV when I have fans like you that use that share button so liberally. Hint hint

[@helenellsworth9556]

Grabbing some mustard 😁 that looks good

[@soapsfromhome9979]

Well, I tried making mayo and it worked! Lol! Didn’t doubt you, I just never realized how easy it was! I did use avocado oil instead of olive. It’s great! How long will it last in the fridge? Thx so much for making this video!

[@BetterDoneYourself]

Good job! I would say to care for it as you would raw eggs.

[@louisdelmar2431]

Beautiful trio maestro...

[@Sacra898]

12:38 you left in 2 clips of saying the same thing haha. enjoyed your video, fermented ketchup sound really interesting

[@sweetcountryliving8815]

It's all good

[@RonsardMoolman]

Great vid thanks. Kind regards from South Africa.

[@lisahernandez2614]

Awesome video I needed to see this

[@MrChiptatum]

thank you for sharing your tips which are excellent.

[@TheChefLady4JC]

I've got powdered Chipotle Chili Pepper in my cabinet that would probably taste even more amazing cuz I love that extra bit of smokiness it would impart. Thanks for the great recipe!

[@BetterDoneYourself]

Nice riff! Keep experimenting!

[@drek226]

I wonder if apple cider vinegar (with mother) would work as the fermenting liquid.

[@gabrielladeluca1494]

Hello!!! Absolutely love your channel!!! I’m making the mayo right now and having some issues… it won’t thicken :( I even made it twice incase I made a mistake but it still won’t thicken. Wondering if you have any tips?

[@lylymongeon]

Be sure to put the stick blender at the bottom on top of the egg and leave it there running until it thickens. Only start lifting up and down slowly once the thickening has started as it will slowly incorporate more of the oil gently. If you start going up and down feom the getgo it will never thicken. Hope this helps.

[@gabrielladeluca1494]

@@lylymongeon thank you!!!

[@thinkathena2]

Love your shirt! Thanks for the recipes :)

[@chacha12324]

Would you have to use it right up or would it last a few days in fridge? Ty

[@ScottBles]

Thank you once again Dr Omole on KZbin for this information. Since following you (for some years now), my kidney stage results has decrease from stage 3 to stage 1. You saved me from dialysis. Thank you and please keep the videos coming!! God Bless 🙏🏽

[@alanbarredo]

Can you use the mustard you made for the mayoneise?

[@BetterDoneYourself]

Yes, of course!

[@alanbarredo]

Better Done Yourself Thanks :)

[@susanal177]

really great stuff

[@patsweety]

Wow! I love you😀. Subscribed just after few seconds of watching the first video. Why didnt i come across your videos before 😔. Apple cider for mustard paste was on my mind, non of the other videos mentioned it. Was so glad to have found you

[@BetterDoneYourself]

MoFeRa Welcome aboard! Lemme know if there's other videos you need me to make.

[@patsweety]

Thank u so much for the quick response. I soaked the mustard overnight but forgot to add in the salt😐. Can i add it in the morning or do i discard the whole thing. Pls help me! Thanks

[@BetterDoneYourself]

MoFeRa It's fine. Add the salt whenever.

[@patsweety]

Better Done Yourself Thank you. Already did it. After I asked the question I realised we are in difft time zones 😁.

[@patsweety]

I made the mustard paste 2 weeks back and today I did the mayonnaise. It turned out well but the mustard paste n mayo both taste a little bitter. I dont understand what did I do wrong. Pls help me! Can I rectify this or will it all land up in the waste bin😔😔

[@mindbreaker2415]

Do yo need the honey for the ferment or could I replace it with monk fruit sweetener? Honey or sugar is all the to blood sugar

[@BetterDoneYourself]

Jerry Kerns You could experiment with leaving it out. There's probably enough sugar in the tomatoes to support the ferment.

[@MetabolicBrain]

Your videos are so great to watch and inspire!!!!

[@BetterDoneYourself]

Thank-you. Now it's up to you to go make something delicious!

[@woodsbound7932]

I want one of those shirts! 😜

[@stephanieknight3252]

That mayo looks familiar! I remember making that with you :) It was super easy, and delicious (and I don't even like mayonnaise).

[@BetterDoneYourself]

Stephanie Paul relapses into the whole30....

[@altheamcnabb2829]

so glad i stumbled upon your channel. new subscriber and im going to bing watch you tonight after work. o yeah, how much oil was that? a cup or cup 1/2? tia

[@BetterDoneYourself]

follow the link in the description to get the printed instructions

[@shaynemitchell4984]

Tried the may. Will not thicken. I have a soup that tastes like mayo. Is there something special about the stick blender that traditional blenders and magic bullets can't do?

[@clodu2008]

Mustard gets spicy or it looses from that spiciness ? Only could find mustard seeds that where spicy. Dunno if they are normal ones.

[@robertjeffery3237]

Suggest using only the yoke. Also use lecithin for a vegan mayonnaise

[@BetterDoneYourself]

Why? What's wrong with the white? What should I do with the white? Lecithin is extracted from either egg yolks or GMO soy. Don't let them lie to you. All soy is GMO. You can't prevent cross-pollination.

[@robertjeffery3237]

The yolk is the only part of the egg that has an emulsifier the white can be used for meringue or an omelette. As for the GMO issue, we have been modifying plants and animals for centuries. Where do you think corn came from or grape tomatoes or orange carrots! The Holsteins or Jersey cows? I am not criticizing just pointing out the hypocrisy of the blanket term GMO. Your probiotic fermented food is fascinating. I am a big fan.

[@BetterDoneYourself]

Yes, people need to be more careful and understand that 'GMO' refers to an organism whose genetic material has been altered using genetic engineering techniques. This is very different from 'hybridization' which can occur in nature but is harnessed by man through selective breeding to make better corn and cows, which we've been doing for centuries. GMO is scary science where people literally tinker with the genetics by editing the RNA sequence of the life form. Then the genetically modified organism cross pollinates with "organic" crops such as soy to alter the entire species.

[@tallcedars2310]

robert jeffery, for us anything GMO is something that does not produce itself, like hybridization of plants, and the breeding of animals/insects. When we started ignoring nature, we began to be a much less healthy society, and then they want us to eat petrie dish meats and "new" vegetables? It boils down to where one prefers to stop in the mad race between scientists and their paycheques?

[@yahyakhan9745]

WOW you are comparing GMO with natural selection

[@webbsway]

Love your videos. Thank you so much.

[@BetterDoneYourself]

Thank YOU so much for the kind words.

[@webbsway]

I have made some of your recipes and can't wait to try these. I think these will be my favorite because you have so many different uses for them. You deserve a laugh- I decided to try the fermented apples. I let them ferment for about a week and decided it was long enough . I put them in the fridge .It has been about a week and I decided to munch on one today. When I pulled them out the jar was a little hard to open and when I got it off there were Lots of little bubbles just going to town.. I tasted one and it tastes good so I guess my apples decided they wanted to keep on going?????LOL

[@jd5787]

Hi, sorry, I may be thick but: why do you need to add pickling juice / culture to the tomato paste? I watched a number of videos on fermenting (whole/cut) tomatoes. most call for salt only. Is it to drop the Ph faster? thanks

[@BetterDoneYourself]

Because the tomato paste is sterile. You need a source of lactobacters to ferment the sugar.

[@jd5787]

@@BetterDoneYourself thanks for that, makes sense. I suppose it is the same thing with most processed products then (kill bacteria to extend shelf life)

[@TheHope4abetterworld]

Hi there, I love your channel and have begun experimenting with fermenting foods. I tried the ketchup and recently opened it up, I found it was hard, like I could slice it. It was a good consistency when I started so I'm wondering what I did wrong or what I missed in the process. And can I fix it? or do I need to start over? I've already finished my first batch of mayo and plan to make more today. I used a lot of it to make salad dressing from your other video, which was fantastic. I made the honey and garlic and can hardly stop eating it. I've also got onions and garlic going now too.

[@BetterDoneYourself]

Dilute the ketchup with some AVC or water and hit it with the stick blender or blender. Some brands of tomato paste have a lot of pectin and the results set up like yours!

[@TheHope4abetterworld]

Thank you so much, will do that right away.

[@TheHope4abetterworld]

It has been fermenting 3 weeks now, now that I've thinned it out, do I want to continue fermenting? Also, is the 'extra' pectin a good or bad thing? Is there something we should look for when we're shopping?

[@BetterDoneYourself]

It's just a naturally occurring protein in fruits and vegetables. It's good in pickles because it gives the crunch. it's also what makes jams and jellies thicken.

[@TheHope4abetterworld]

PS it smells so good I wanted to take a bite with a spoon :)

[@mileijoy1346]

that pickle juice...you talked about yogourt as replacement, the liquid on the top...only that can replace it?

[@shobhanapatel4113]

Do you have a product number for lids or pattern number to order it where can I buy from

[@BetterDoneYourself]

Shobhana Patel yes. There's a link in the description

[@lotsa2000]

I like this guy.

[@kathybarnes810]

Can you use homemade apple cider vinegar in place of the pickle juice?

[@stephbreezy011]

Could I use beef tallow or lard as the oil? I don't want to use any plant based oils.

[@BetterDoneYourself]

stephbreezy011 It needs to be liquid at room temperature or you'll cook the eggs. What's wrong with avocado oil?

[@soapsfromhome9979]

Do you ever make kombucha? And do you think you could use Kombucha for the ketchup instead of fermented pickle juice?

[@BetterDoneYourself]

You can always experiment and see! In my recipe, the ACV is there to lower the pH to prevent mold. The pickle juice is there as an culture to start the ferment with some initial bacteria. Fermenting is fun because you can make up your own recipes!

[@dlou3264]

I’m subscribed now! I like your videos! Thank you.

[@lufornoespelho8960]

these fermented foods, I put them in the refrigerator after?

[@BetterDoneYourself]

Lu Forno & Espelho Refrigeration is only necessary to prevent them from becoming more sour. I very often leave things out....

[@kimberlylane697]

Is it possible to can fermented food for long-term storage?

[@BetterDoneYourself]

You COULD, but I wouldn't recommend it. It would make the veggies really soft and mushy and you'd kill all the beneficial bacteria and enzymes.

[@shobhanapatel4113]

Do you have a product number for jar lids

[@BetterDoneYourself]

Shobhana Patel There’s a link in the description

[@shobhanapatel4113]

Thanks

[@lovnmyworld1922]

With making the fermented ketchup, I didn't see what type of salt did you use. Are you using sea salt? Just so I know it's not table salt

[@BetterDoneYourself]

shannon wright That's right. Just sea salt.

[@FidelCashflow13]

Can you make a pickle brine by itself for this without the cucumbers?

[@BetterDoneYourself]

10K Subs No Videos No. You need something to ferment.

[@onexpressocafe1821]

Actually they now also sell the plastic ring lids too.

[@Losttoanyreason]

This is just fermented garlic flavored tomato paste. Not saying it wouldn't be good for some things but you are missing all the spices that make catsup catsup.

[@dansenechal7667]

not sure you know what your talking about yellow mustard seed makes hotter mustard than the brown especially when using water for the liquid

[@richlaue]

Do you try and firment the mustard.

[@BetterDoneYourself]

No, instead I used my home fermented vinegar.

[@vastyesaltydog]

Would homemade sauerkraut juice work instead of the pickle juice?

[@BetterDoneYourself]

Aaron Seiler Of course! I hope it comes out great.

[@brainstormsurge154]

I would love to know your take on horseradish and bbq sauces. Maybe even soy sauce since you mentioned it in one of your videos.

[@BetterDoneYourself]

Glad the video has got you thinking! Horseradish would be a fun video. Especially with Passover coming up. I don't have a BBQ sauce recipe because they all have so much sugar in them. I'm still working on that. Soy sauce takes years to make and I don't eat soy because I don't think it's safe to eat.

[@brainstormsurge154]

@@BetterDoneYourself Well you can just use molasses for making BBQ sauce which could be used to feed a fermentation process. Would have to experiment and you said you are working on that so I look forward to it.

[@BetterDoneYourself]

Brainstorm Surge I like your thinking! It'd be like North Carolina sauce with lactic acid instead of vinegar. Fermented mustard sauce!

[@orangemoon8348]

@@BetterDoneYourself You can use honey in BBQ sauce like you've done with your other condiments and you can also use black strap molasses which has less sugar.

[@orangemoon8348]

@@brainstormsurge154 when I used blackstrap molasses in my garlic and honey fermentation, the minerals in the blackstrap molasses stop the fermentation process. It did not ferment at all. Maybe I used too much Blackstrap molasses.

[@onexpressocafe1821]

Gota love the shirt!

[@Tracylynne1977]

Love your shirt. I need one like that

[@marceloribeirosimoes8959]

I was laughing here and thinking THE SAME...

[@trishdempsey]

How long does the mayo keep in the fridge?

[@BetterDoneYourself]

Trish Dempsey A week. I try to make it right before I'm going to need it.

[@tinyclark7277]

tumeric good for you too

[@thebrickton1947]

love the shirt

[@dragondanceable]

i like your teachings so much.TK

[@kathybarnes810]

I tryed the mayo recipe and it did not thicken. Any suggestions?

[@AlleriaDrake]

I'd like to have an answer to this myself. I attempted this twice and both times it stayed oily and did not thicken at all.

[@13daniel1974]

Try the mayo with lime juice for a better taste...

[@Gloriaficent]

Why did you leave out relish from the condiments?

[@BetterDoneYourself]

Oh, wow! Good catch! I didn't even think of that!

[@cindyduncan6524]

my ketchup got thicker as it been fermenting almost a week can i thin it out more now

[@BetterDoneYourself]

Yeah, mine did too. I think the pectin does something weird in the process. I added a little water and hit it with the stick blender.

[@leannhill8848]

Could you use tomato sauce

[@BetterDoneYourself]

Yes, but, as usual, watch out for preservatives. I suggest tomato paste to achieve a thinker product. Sauce may separate or get watery.

[@pt-bw4fk]

hello

[@nicolasgregoire9294]

I tried the mustard, and the taste was not very nice... very bitter. I suspect the quality of my mustard seeds... Type of seeds? Freshness? The ketchup is my next trial. Thanks a lot for your video. :0)

[@BetterDoneYourself]

You are correct. The volatile oils in the seeds can go rancid with time and/or incorrect storage.

[@michaelstoddard1606]

Seems like you missed an edit. If you get a chance, watch it all the way through again and see.

[@BetterDoneYourself]

Could you tell me where by using the mm:ss (minutes:seconds) convention?

[@michaelstoddard1606]

it seems like you start over with the mayonnaise with @11:10 looking almost exactly like @10:30. Minor issue; just thought you might want to look it over again. Really like your channel. Thanks so much for sharing all your experiments. Cheers!

[@kckrye]

YEPPER!

[@rosselliot8971]

Gimme Ham on five, hold the Mayo.

[@DianddraD]

what is five?

[@13bustah]

um you used grey poupon.

[@BetterDoneYourself]

13bustah Ok. Sorry. Use a teaspoon of powdered mustard seed instead. Works the same way...

[@shobhanapatel4113]

do you have a video for tater sauce

[@BetterDoneYourself]

Shobhana Patel I don't know what that is.

[@shobhanapatel4113]

@@BetterDoneYourself you use tarter sauce for fish

[@BetterDoneYourself]

Shobhana Patel oh!! You left out an “r”. Tartar sauce is easy. A cup of mayo, a tablespoon of chopped fermented cucumber, some lemon juice, and salt.

[@shobhanapatel4113]

Thanks

[@shobhanapatel4113]

@@BetterDoneYourself Thanks

[@richlaue]

No no whey, stick with a ferment juice. Whey is a dairy ferment, we are making a vegetable firment. Its a different incompatible culture. Yes the whey culture will start a ferment but does not help in having the correct bugs.

[@designpiggy2591]

I don't like organic tomato paste because they feed the tomatoes gains and raise them in cages.

[@BetterDoneYourself]

I suggested the organic because the free-range tomatoes are hard to find and expensive.

[@maryamjose7929]

Am so happy right now am Herpes negative thanks #drodukuhome💯,

[@sidehustle2478]

Can this be made without the egg. Any substitution. Don't eat eggs.

[@BetterDoneYourself]

SideHustle 247 I've seen some recipes for Mayo made from milk and mustard and oil. If you don't eat eggs, just smear a half an avocado on there instead.

[@BetterDoneYourself]

Yes, you can google "aquafaba" if you want to know more about it. Make sure you watch the sodium on the label. The brine that the beans are packed in that becomes aquafaba is sometimes very salty!

[@metamud8686]

As for 'healthy condiment' .. there really isn't anything healthy at all about egg+oil. I say, stick to the ketchup then. 😃

[@gustacular]

(raw) eggs are not good for you, and absolutely unnecessary to make good mayonnaise.

[@BetterDoneYourself]

gustacular OK. Thanks for sharing your information. So how should we be making Mayo? Why aren't eggs good for you?

[@keepthefaith1912]

🤓

[@joannadorothy]

You are worry about metal and acid in tomatoes when it comes to jar lid , but you haven't when it comes to tomatoes paste in metal can ? Stay away from canned food what contains acid.

[@Sacra898]

clarify please?

[@FlawlessRevelation]

I am on the wrong video. I was looking for HEALTHY food that is BAD for you. Lol all joking aside what a weird ass video title

[@bbcisrubbish]

I don't think he should be on TV, or anywhere else. What a mouth!!

[@BetterDoneYourself]

bbcisrubbish What did I say?