Make Your Condiments at Home

July 11, 2017

homemade condiments

If you’re trying to eat healthy, condiments can turn into one of your worst enemies. With loads of sugar and sodium, they’re anything but macro-friendly. Luckily, replacing the processed options from the grocery store isn’t all that difficult.

Below we’ve put together homemade alternatives to five condiment staples in any foodie’s kitchen: ketchup, mayo, marinara, ranch and sriracha.



  • 1 (6-oz.) can of tomato paste
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 Tbsp. mustard
  • 2 Tbsp. molasses
  • ¼ cup white wine vinegar
  • ¼ cup water
  • Sea salt to taste

In a medium bowl, add all ingredients and stir until combined. Refrigerate for up to two weeks.



  • 1 large egg (room temperature)
  • 1 ¼ cup olive oil
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • ½ tsp dry mustard powder
  • 1 peeled garlic clove
  • 1-2 Tbsp. lemon juice (room temperature)

Put the cracked egg, ¼ cup olive oil, salt, pepper, mustard powder, garlic clove and lemon juice into the bowl of a food processor. Fit the lid on tightly and run it on high. As it runs, slowly drizzle in the remaining olive oil. Turn the processor off, taste and season with salt and pepper, if necessary. Refrigerate for up to 2 weeks.



  • 2 Tbsp. olive oil
  • 3 medium yellow onions, chopped
  • 4 cloves garlic, minced
  • 2 Tbsp. balsamic vinegar
  • 3 (28-oz.) cans no-salt-added, crushed tomatoes
  • 3 Tbsp. thinly sliced fresh basil (or substitute 1 Tbsp. dried basil)
  • 1 Tbsp. chopped fresh oregano (or substitute 1 tsp dried oregano)
  • 1 tsp salt
  • 1 tsp black pepper
  • ¼ tsp crushed red pepper flakes (optional)

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion and cook 6 mins, or until tender. Add garlic and cook, stirring constantly, 30 seconds. Add vinegar and cook 1 minute. Add tomatoes, basil, oregano, salt, pepper and crushed red pepper flakes. Increase heat to medium high and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for at least one hour or until thickened.



  • 1 tsp dehydrated garlic
  • 2 tsp dehydrated onion
  • 2 tsp dehydrated sun-dried tomatoes, finely diced
  • 1 tsp paprika
  • 2 tsp dried thyme
  • 2 tsp dried chives
  • 2 tsp dried parsley
  • 1 tsp black pepper
  • Sea salt
  • 2 cups plain Greek yogurt
  • ¾ cup buttermilk

Stir together the first nine ingredients in a small bowl. Separate ¼ cup + 1 Tbsp. of the mixture and store the rest in a sealed glass jar, away from light and moisture. Whisk together the ¼ cup + 1 Tbsp. of the seasoning with the yogurt and buttermilk to create the Ranch. Refrigerate for up to 1 week.



  • ½ lb. fresh red jalapeno peppers, stemmed and seeded
  • ½ lb. red bell peppers, stemmed and seeded
  • 3 cloves garlic, peeled
  • ¼ cup rice vinegar
  • 1 ½ tsp. sea salt
  • 2 Tbsp. coconut palm sugar
  • 1 Tbsp. fish sauce
  • 1 Tbsp. fresh squeezed lime juice

Combine all the ingredients in a food processor and pulse to form a paste. Place mixture in a saucepan and simmer over medium-low heat for 5 minutes, stirring constantly. Strain into a bowl through a fine mesh strainer, pressing with a ladle to extract all the liquid. Refrigerate for up to 1 week.

Love your homemade condiments? Don’t forget to share your pictures with us on social!


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