Homemade Ketchup and Mustard

Homemade Ketchup and Mustard

by BiteSizedJessica on June 1, 2011

A few years ago, Jon and I had brunch at a small restaurant in Philly with two of our friends. We were hungover and ready to stuff our faces with some stomach-relieving eggs, a variety of sausage and bacon items, and as many home fries as we could manage. I don’t remember the name of the restaurant or a single thing any of us ordered. I can barely picture the place in my mind when I try to think back. But the one thing that stood out so dramatically about the whole meal was this homemade ketchup they had on all the tables. It was packed into unlabeled ketchup bottles and was a little browner than regular Heinz.

This was the first time I’d encountered homemade ketchup. Heinz ketchup is one of those insurmountable brands where the whole genre of ketchup is measured against it, and anything that tastes different just isn’t really considered ketchup. But tasting this weirdly colored, different textured ketchup was kind of a revelation. We were floored. It was so tangy, so flavorful and so memorable. I walked away from that brunch curious about what’s in ketchup and how it’s made, two things I’d never considered before.

Recently I’ve become more invested in coming up with a good ketchup recipe of my own. Along with that I’ve been experimenting with mustard, which seems to be more difficult. But if anyone knows me, they know my near obsession-level love of Dijon, and I plan to master that recipe as well. My ketchup and mustard formulas are still in the works, but they’re starting to become my own.


For the Ketchup:
(Makes 1 quart)

2 medium red onions
2 large hothouse tomatoes
4 radishes
2 large cloves crushed garlic

¼ cup sherry
1 24-oz can whole tomatoes and their juices
½ cup dark brown sugar

¼ cup apple cider vinegar
¼ tsp red pepper flakes
2 cloves
¼ tsp cinnamon
3 bay leaves
½ tsp celery seed
½ tsp paprika
1 tsp dry mustard
1 tsp ground pepper
1 tbsp honey


      1. Start by sweating all the ingredients from Step 1 of the ingredient list in oil until softened. Don’t allow the vegetables to brown. Season well with salt and pepper.
      2. When the vegetables have softened, deglaze with the sherry and add the brown sugar and canned tomatoes. Cook for a few minutes on medium heat.
      3. Add all the ingredients from step 3 of the ingredient list and simmer on low heat for 45 minutes until flavors have developed. Puree in a food processor and cool.

For the Mustard:
(Adapted from Chef Jeremy Nolan of Brauhaus Schmitz in Philadelphia)

½ cup yellow mustard seeds
1 ¼ cup malt vinegar
1 ¼ cup Yuengling Porter

½ cup Yuengling Porter
5 tbsp honey
½ cup dark brown sugar
2 tbsp salt
2 tsp allspice
2/3 tsp turmeric

1 cup dried ground mustard
food processor


      1. Combine ingredients from step one of the ingredient list in a jar or nonreactive bowl and refrigerate overnight.
      2. In a small pot, combine ingredients from step two of the ingredient list and bring to a boil. Cool to room temperature.
      3. When the boiled mixture is cooled, puree in a food processor with the mustard seed mixture and 1 cup of ground dried mustard.

© 2011 Jonathan Meter and Jessica Hertle

{ 2 comments… read them below or add one }

Jessica June 2, 2011 at 2:34 am

What a coincidence! I was actually looking at my Heinz bottle yesterday and thinking, I wonder how they make this? Thanks for the ingredient list! Would never have thought to include radishes!

Jeanette June 16, 2011 at 7:55 am

Wow, that’s a lot of work, I’m impressed! So much better than store-bought which often has all sorts of unhealthy ingredients.

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