Ketchup Mustard Mayo & Burger Sauce

食材

6 oz Medjool dates (pitted), 1 cup boiling water, 5 tbsp apple cider vinegar, 6 oz tomato paste, 1/8 tsp allspice, pinch cloves, 2 tsp onion powder, 1 tsp garlic powder, 1 tsp sea salt, 1 tsp homemade mustard (recipe below)

Instructions: Soak dates in boiling water -30 min. Add all remaining ingredients to a blender, then add dates and soaking water. Blend until smooth. Flavor mellows as it chills, so slightly over-season. Store in fridge.

2. Mustard

Many brands contain only ~5% real mustard plus colorants and thickeners.

Whole-Food Mustard Recipe:

Ingredients:

100g mustard seeds (all ground for smooth or half whole for texture), ½ cup cold water, 3 tbsp apple cider vinegar, 1 tsp salt, 1 tsp turmeric + pinch black pepper, 3/4 teaspoon of raw honey (optional + add more or less based on preference).

Instructions: Whisk water, ground mustard, salt, turmeric, and pepper. Let rest 5–10 minutes for spicy mustard, longer for mild (the longer it rests, the milder it gets). Once it reaches your preferred heat, add vinegar to stop the reaction. Then add honey if desired. Chill overnight to thicken.

3. Mayo

Most store mayo starts with refined seed oils and preservatives.

Whole-Food Mayo Recipe:

Ingredients:

1 egg, 1 tsp whole food mustard (recipe above) , ½ tsp salt, 2 tsp lemon juice, 2 tbsp whey or pickle brine, 1¼ cups high-quality olive oil.

Instructions: Blend egg 20 sec. Add remaining ingredients except oil; blend 20 sec. Slowly drizzle in oil until thick.

4. Burger sauces

Often packed with stabilizers, refined oils, and flavor enhancers.

Big-Mac-Style Sauce (Whole-Food) Recipe:

Ingredients:

3 tbsp Greek yogurt, 1 tbsp whole food mayo (recipe above), 1 tbsp whole food ketchup (recipe above), 2 tbsp whole food mustard (recipe above), 1 tsp pickle juice, ¼ tsp paprika, 3 tsp apple cider vinegar.

Instructions: Combine and whisk until smooth.

Mass-produced food has drifted far from real food — especially condiments.

Once you make these at home, it’s hard to go back.