3 Healthy Homemade Condiment Recipes (chemical and artificial ingredient-free)

homemade condiments

Most household fridges contain an assortment of condiments; ketchups, mustards, mayos, dressings and sauces of various kinds. While convenient, they are unfortunately loaded with chemicals to sustain their shelf life and a plethora of artificial ingredients. But, making your own homemade condiments is not only easy peasy, it’s also so much healthier than their store bought counterparts, and in my opinion, much tastier too.

Below you’ll find 3 easy DIY condiment recipes that you can whip up in just minutes.

homemade ketchup

Healthy Homemade Ketchup

12 ounces of organic tomato paste
3/4 – 1 cup apple cider vinegar (I use Braggs brand)
2 teaspoons organic mustard powder
1 teaspoon sea salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground black pepper

Combine all of the ingredients in a mixing bowl and whisk until evenly blended, about 1-2 minutes. Transfer into a sealable container, preferably glass (I use a mason jar with a latch lid) and store in fridge. Will stay fresh in fridge for 1 month.


5 ingredients or less vegetarian recipes


homemade dijon dressing

Homemade All Purpose Dijon Dressing

1/2 cup balsamic vinegar (red or white)
1 tablespoon + 1 teaspoon Dijon mustard
2 small shallots (finely minced)
1 teaspoon ground black pepper
1/2 teaspoon sea salt
1/2 cup good quality organic olive oil

You can either whisk these ingredients together in a mixing bowl until well combined, about 2 minutes. Or, if you have a bullet blender, PULSE all the ingredients together until well blended. Pour dressing into a sealable glass container (I again, use a mason jar with a latch lid) and store in fridge. Stays fresh for up to 1 month in the fridge.

* Use this dressing for salads, vegetables, toss with pasta or as a marinade (especially good when making veggie kabobs).


homemade mayo

Homemade Mayo

2 large organic egg yolks
1 tablespoon Dijon mustard
1-1/3 cups light olive oil (you may also use grapeseed oil)
1 tablespoon + 1 teaspoon fresh squeezed lemon juice
sea salt and black pepper (to taste)

Whisk together the egg yolks and Dijon mustard in a mixing bowl until well blended and nice and creamy. Very SLOWLY drizzle in the olive oil (or grapeseed oil) while whisking continuously until the oil is well blended and the mixture starts to thicken. This should take you a few minutes to do. Next, whisk in the lemon juice along with sea salt and black pepper to taste. Spoon mixture into a sealable glass container (I use a mason jar with a latch lid) and store in fridge.

* ONLY make in quantities that you’ll consume within 3 days. Mayo will stay fresh in fridge for 3 days.

And, if you’re going to buy store bought condiments, my top 4 recommendations for the healthiest and cleanest to eat are:

* Mustard

* Salsa and/or salsa verde

* Hummus (as long as it’s made with olive oil and NOT soybean oil)

* Pesto


Bon Veggie Appetit!

Gina “The Veggie Goddess” Matthews