14 Copycat Condiment Recipes | Homemade Ketchup, Mustard, Mayo & More!
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- เผยแพร่เมื่อ 14 มิ.ย. 2024
- Hello Food Wishers! Chef John’s Corporate Overlords here with 14 ways to make some of your favorite condiments at home! Should you make your own Homemade Ketchup? Probably not, but curiosity killed the cat, so Chef John will show you how to make it taste like a certain famous brand! Make homemade Sriracha, Dijon-style Mustard, Homemade Mayonnaise, and more with Chef John's foolproof methods. Whether you want to make Buffalo Chicken Wing Sauce or your own Blue Cheese Dressing to go with it, Chef John has the perfect copycat condiment recipe for you!
Homemade Ketchup That Tastes Like a Famous Brand:
foodwishes.blogspot.com/2013/...
How to Make Dijon-Style Mustard:
foodwishes.blogspot.com/2015/...
All-American Barbecue Sauce:
www.allrecipes.com/recipe/280...
Sriracha:
foodwishes.blogspot.com/2013/...
Honey Mustard Sauce:
foodwishes.blogspot.com/2010/...
Chef John's Ultimate Ranch Dressing:
foodwishes.blogspot.com/2012/...
Homemade Mayonnaise:
foodwishes.blogspot.com/2007/...
Real Aioli:
foodwishes.blogspot.com/2016/...
Fire-Roasted Tomato Salsa:
foodwishes.blogspot.com/2014/...
Homemade Sour Cream:
foodwishes.blogspot.com/2011/...
Thai-Style Sweet Chili Sauce:
foodwishes.blogspot.com/2016/...
Blue Cheese Dressing:
foodwishes.blogspot.com/2013/...
Buffalo Chicken Wing Sauce:
foodwishes.blogspot.com/2010/...
Prepared "Hot" Horseradish:
foodwishes.blogspot.com/2015/...
00:00:00 Copycat Ketchup
00:04:59 How to Make Dijon-Style Mustard
00:11:19 All-American Barbecue Sauce
00:15:31 Sriracha
00:21:27 Honey Mustard Sauce
00:22:49 Chef John's Ultimate Ranch Dressing
00:26:49 Homemade Mayonnaise
00:30:13 Real Aioli
00:37:09 Fire-Roasted Tomato Salsa
00:42:55 Homemade Sour Cream
00:46:28 Thai-Style Sweet Chili Sauce
00:53:24 Blue Cheese Dressing
00:57:58 Buffalo Chicken Wing Sauce
01:00:19 Prepared "Hot" Horseradish
DON’T discard the pulp from your ketchup! Dehydrate it then grind it up to make tomato powder! Can be used to boost tomato flavor in your dishes! Great to add to soups!
Good tip
Sounds good, I'm thinking about tomato chips 🍟
I was coming to say exactly this, works great with green tomatoes as well a nice hit of umami
dehydrate like in a low oven (or leaving it to air dry?) or do you own a dehydrator?
But its already seasoned
LMAO! "and youre not gonna like it more than the store bought brand" made me laugh out loud! I love your humor ♥️
yeh a little more effort there chef it should be BETTER than store bought!
It's his Fabulous humor that is Absolutely Hilarious 😂
I can see how these homemade condiments can be so much better for people with dietary restrictions because substitutions and/or adjustments can be made. Thank you, Chef John! I love your channel!❤️
We are allergic to refined sugar and basically have to make all our own condiments.
How do you know there is a Vegan in your restaurant?
Don't worry, they'll let you know
Yes! And without gluten, excess sodium, or corn syrup!!! Amazing!
@@sarahdoanpeace3623 corn syrup is okay, its HIGH Fructose that is modified and dangerous :)
@@PraiseYaHuWaH dog its
LITERALLY just sugar
“Graters are gonna grate” is just one of the kinds puns that Chef John brings to his already awesome videos. He cracks me up while I learn some really nifty recipes. Thank you so much for sharing and keeping me entertained! 😆🤣😂
You are easily entertained
I also really like homemade plum sauce as a good substitute for ketchup. Plums+sugar+apple cider vinegar+five spice/garlic/ginger is basically all you need (adding chillies will turn this into great hot sauce). 20-30min on the stove and it's ready and plums don't need additional thickeners.
We’re lucky enough to have a plum tree, and grow our own tomatoes. So homegrown/homemade plum sauce and ketchup are definitely something we do. And while I don’t often disagree with Chef John, homemade ketchup is so much better than store bought and definitely worth doing.
Sounds amazing
@@donnaclayton8644 it tastes amazing too! ☺ "How To Make Chinese Plum Sauce - Marion's Kitchen" for the basic non-hot recipe.
Thanks for the suggestion. I'm allergic to tomatoes and haven't thought about substituting plum sauce. I'll look for the recipe listed in the replies.
I have some hot plum sauce fermenting now. My family 👪 loves it.
If you're making ketchup from your own garden tomatoes, that is a good reason to bother. (For me).
Plus if you're into canning & preserves, you'll have natural homemade ketchup all year round.
What if something happens to the factories... zombie apocalypse or something. Good to at least know how, although it wouldn't be a priority lol.
@@h1r086 when civilization crumbles, the new currency will be Ketchup
@@h1r086 Remember the Great TP shortage of 2020, and the Supply Chain issues of 2021/2022. It can happen. I like knowing that my homemade condiments don't have long chemical names included in them.
@@suebee102 It's the same reason I don't like to eat in the dark. I want to know what's in my food. Been making more and more from scratch. I don't go out for pizza or even get any frozen ones from groceries, I make them.
You know. I saw a comment about wanting new videos and why the older stuff, but I LOVE that you're doing it, because I only found you're videos a few years ago and don't always see them and the recipes are always great. Thank you!
Some of us are allergic to corn and its impossible to find ketchup without corn syrup. So while a lot of pointless effort for people who are able to consume off the shelf condiments, the ability to have ketchup again makes waiting 12 hours for a slower cooker to do its thing , really not that big of a deal.
Just start with jarred tomato paste. You can make ketchup in 2 minutes. I don't cook mine, I just season the tomato paste to my preference. The only "sugar" I add is a splash of organic maple syrup.
I think Simply Heinz is sugar sweetened, or it's honey.
@@angelbear_og maple syrup is, of course, sugar
I'm not sure where you live, but there are plenty of brands without corn syrup these days including a version by Heinz.
Making ketchup from home grown tomatoes is the way to go. Ripe tomatoes that are in good condition. Organic. No products that are sprayed to keep the tomatoes from eating the can. Way better taste.
When I make mayo I always add a few tablespoons of boiling water at the end, while I'm still blending. It stabilises the mayo. You can actually add about half a cup of boiling water without changing the emulsion much, it makes it a bit lighter.
Will try this as home made mayo so rich. Is that half a cup per egg yolk?
Wow! That’s so good to know! I make all my own Mayo now, since finding out how bad soybean oil and canola oil is. I’ve had so much fun making different flavors too. This little trick should make my Mayo not so heavy and dense. I’m going to try it! Thanks for the tip!
I dream of having enough cooking friends for each of us to make one of these sauces then share them all out.
Linda in Paris, what a great idea! As the saying goes, Von deine Lippen an Gottes Gehörgang, or From your lips to God's ears, or close.🤭
@@grovermartin6874 Auch von unsere topf zu unsere lippen !!!
I’ll be your friend
I always make ketchup with tomato puree and tomato sauce combined,heat it in a pan and season it and within 15 mins is done. Works and tastes great all the time
So fun to see Chef John through the years! Have seen all of these before but enjoyed them again as always. Thankyou. Bryan from Canada.
Save the fermented pepper mash after straining. You can dry it and make delicious red chili flakes. You can freeze it in an ice cube tray and add to stews.
Awesome tip. Thank you!
Really good idea.
When I make pepper jelly I keep the mash and use it on anything that will be good with it. Even on sandwiches. Just don't like to waste food.
I smear it on toast
I freeze my pepper mash to add to chili and other long roasting dishes. Really useful to just drop in a chunk and let it melt haha
Chef John--You made me smile. My grandparents owned a poultry farm. They grew most of the fruits and vegetables we ate. My grandmother "jarred down" all sorts of things from apple sauce to pickled zucchini. She made spaghetti sauce and homemade catsup. I loved almost all of it, except the catsup. She used some sugar, but not nearly the amount of sugar in Heinz or other brands. It was a darker reddish brown, too. YUCK. But hot and fresh applesauce with cream stirred in...YUM!!
My great grandma canned like crazy. Everything from chicken to jellies/jams to pickles. I loved her applesauce which was peeled, cored and halved apples in syrup. Her crab apple jelly was my other favorite.
Chef John has a recipe for unbelievably long to make but unbelievably good to eat apple sauce.
I had scads of tomatoes left in the garden at the end of last season so I used the ketchup recipe from Living Traditions Homestead. My 30 pounds of tomatoes gave us 12+ pints of very good ketchup. Using an electric roaster made the process pretty easy.
Thanks for posting the pounds and yield -- that is very helpful!
More than just a collection of condiment recipes, it's a retrospective showcasing the evolution of the Chef John narration styles/inflections.
@♜ Pìnned by InvestAnswers
Come to me, here am I
Come to me
Try, you'll find me
Where the sky meets the sea
Hear am I, your special island
Come to me, come to me
Bali Ha'i, Bali Ha'i, Bali Ha'i !!!
I often find that fresh tomatoes at the grocery store are kind of bland, because they’re picked out of season and underripe, then ripened artificially. Garden fresh or from your local farmers market would be ideal, naturally, but in lieu of that, I find that canned tomatoes are often much more flavorful, and also cheaper.
Good canned tomatoes taste great because they wait until the tomato is so ripe that they're on the verge of getting kinda mushy. Then they steam the tomatoes just enough to pasteurize them and remove the skin, while trying to preserve the fresh flavor. Then they add a touch of acid to preserve it as part of the canning process.
That extra ripening matters so much to the flavor of the tomato, that it outweighs the flavor changes of light cooking and added acidity.
I also love growing cherry and grape tomatoes. Huge output, they're hardy, and they grow year round!
@@EricLeafericson exactly. Canned tomatoes are awesome 👏
Those canned San Marzano tomatoes especially. I have no shame in saying I steal a spoonful before dumping them into any recipe.
There is also tiny problem with most tomatoes they have some gene mutation that makes them tasteless because of freezing/refrigerating. Any tomato from supermarket is probably frozen at some point, while local farmers sell them fresh.
Bonus - canned tomatoes are shelf stable.
Hi! Jane here. The only sweetener I can digest is honey. So I have to make some of my own condiments. My recipe for ketchup uses ground fennel seeds. That really makes the ketchup stand out.
I have made blue cheese dressing for decades and always struggled with the cheese. THANK YOU for showing me how to grate the cheese in!
I've developed a real appreciation for Ranch dressing now. Have been looking for homemade condiment recipes, thanks!
“I’m using Sauvignon Blanc. I’m not really sure what that’s called in France” lol 😂
There’s a local restaurant that has a wedge salad and they serve bleu cheese dressing and some walnuts sprinkled on top, yum.
I just randomly found his channel in my recommendation now i'm obsessed with his videos he's so freaking talented.♥️🍡💗💗💕🍨🍨🥰🥰💖🍧🍭💘🥳🎡🎂💞
Chef john is the best ♥️
I've been using his recipes and tips for years now, and I have been very happy with everything I have made. His Bread and Butter pickle recipe has become really popular with my friends, and I make more jars of them to give away than I make for myself every year! 😋
When you have a few hours, do some serious binge watching. He's amazing.
Also, check out Diaries of a Master Sushi Chef, Hiroyuki Terada. He's also the Guinness World Records holder for most slices of a carrot while BLINDFOLDED.
Knife skills that are off the charts, wonderful recipes, and beautiful plating in the true Japanese fashion.
Millions of subbers and for good reason.
You'll thank me later.
P.S. If the vid says CAUTION or GRAPHIC, leave your gag reflex out the door and put your student Chef's Hat on.
This is the same botted comment that's been on at least the last 3 videos.
Chef I've been following for so long I couldn't believe how many of these condiment recipes I learned from you years ago and still make today! The Aioli is a crowd pleaser for certain!!
My only bone to pick is the hot sauce. Some 25 years or more ago I developed a strong aversion to Frank's and went with the brand name Louisiana Hot Sauce....close to a decade ago I started experimenting making hot sauce. Today I "age" my own peppers for home made hot sauce.
I think the "make it yourself" routine is what many of us home cooks gravitate towards.
Thanks for reposting these great recipes in one easy to find video. I hope many others learn as much from you as I have!
I'll have to watch this in its entirety & check out the links later. Suffice it to say now, THANKS, Chef John. I remember many years ago, my dear papa made ketchup & sweet relish. I can still envision him in the kitchen. I was so impressed & proud of him. Now that he's gone, maybe I should take up the baton & run with it. 😊
That looks good! You just kicked me um...to the delish zone! Always ready to taste new dishes! Yummy, yum! Waving to you from south Georgia-land of best Peaches, boiled Peanuts, & Vidalia onions! 🥘🍲🦞🥧🌭🌮🍕🍟🫔🍿🥗🦐🍝🍠☕🫖🗽🚑🚒🚓🚔
Hey all you Food Wishers out there! If you love Chef John as much as I do, become a member! Chef posts exclusive videos, and twice a week he hosts a live chat to talk about the previous day's recipe. We're a fun community and we'd love to have new friends to chat with! Note: I am not being paid by the Corporate Overlords to pimp memberships. It's just THAT awesome of a community.
Best cooking show intro ever!
I tried the BBQ sauce based off Chef John's twice now. Its delicious and looks so pretty in my Tupperware squeeze bottles!
add yelolow mustard for golden bbq sauce and thank me later
This reminded me that I have to make the fire-roasted tomato salsa again. That was incredible, I threw it on everything I ate once it was ready
I literally just stirred the creme fraiche I've been making for the past two days. Yum
Chef John always tamping down the degrees of difficulty for home hacks like me. Thanks Chef
You are such an amazing chef I absolutely love your recipes. Thank you so much for sharing the love.
I am loving these comps. Super useful for reference. Thank you, Chef.
Excellent video, as always, Chef John! I'm excited to try several of these.
This summary of receipts was very enjoyable to listen. You are a great teaser! 😄
These compilation videos are a great addition to the channel, thank you for them! This one was as great as all the others and I have to say all the warnings during the horseradish segment are spot on. I take my food processor outside to make horseradish sauce and still have to wear a mask and goggles. Can't beat that fresh taste though. Thank you, Chef John.
Best start to my Sunday! Thank you Chef!
When I first moved from Ohio to Danmark, I hadn't really ever used Creme Fraisch, only sour cream. Well, you can't buy sour cream here, only Creme Fraisch and I'm so glad for that, it beats sour cream hands down and makes the best sauce for Stroganoff or Chicken Paprikash, anything that calls for sour cream tastes 10 times better with Creme Fraisch. Really enjoying this video, def going to make Aioli.
I made the aioli last night. It was simply amazing! It was left over night. My daughter used it on her naan to eat with her veggie curry. another daughter used it in her pasta! such a lovely addition to my home thank you!
Give me fresh unfried spring rolls any day over fried spring rolls! Thanks chef John for all these INCREDIBLE recipes!! 💖
I make ketchup in about 1-2 minutes. One a small jar of tomato paste (if you think it tastes good in other things it will taste good here; better yet, make it from toms you grow in your own garden [my goal]) and scrape it out into a bowl. Add salt, onion powder (quite a bit), some garlic powder, ground clove (allspice will do in a pinch), and a bit of maple syrup -- and any of the other ingredients you would like, though I recommend staying away from processed sugar at all costs -- all to your taste preference. I don't usually put vinegar in mine, but you can (again to taste). I suspect a little FRESHly grated nutmeg would also be amazing. Mix well and scrape it back into the jar for storage. Personally, I can't stand store-bought condiments (other than yellow mustard, which I haven't made myself yet). Most are a disgusting conglomeration of non-food chemicals mixed with dead food products. Try eating homemade ranch for a few months. I dare you to eat the garbage from the ranch hidden in the valley ever again. 🤮
I am going to make the ketchup ( and several others ) because I can't have sugar. I plan to make it with Allulose. Thanks Chef John.
My favorite recipe of this compilation is the aioli recipe. Garlic, oil, a bit of salt, a bit of lemon. So pure.
One of mine too. I buy good jars of fish soup, spread some aioli on some croutons and float on top.hmmm
Aioli is is actually the same as Lebanese garlic sauce known as toum. It’s amazing but very very pungent, you can also make it in the food processor.
This is a treasure chest. Thank you, Chef John!
I just found your channel and I've already subscribed! This is right up my alley and I can see that I will be a regular viewer.
I found that I had no cocktail sauce for tonight's shrimp, so I guessed on how to make it. I found it super easy when I thought about the taste profile. I simply mixed 2:1 ketchup and horseradish sauce and it was perfect.
wooh I'm in fast today. love making sauces to add a little to a meal, thanks ☺️
John,,
I can listen to You All day!
Loven the stuffing with your humor.
Loven these recipes you have here.❤
Agan,,, Thank you!!
Thank you Chef, a great set of ideas.
So I am genuinely knocked over with Laugher by your narration. I love your recipes & truly appreciate you. 🙏
Try adding a tiny amount of onion powder to the honey-mustard. It should not be discernible, but it brings the flavors together in an amazing way. Great video, thanks.
John, with the recent increase in the cost of mayo, your tutorial on mayo, is a game changer. 😘
Nice selection of basics. Love the advice on which to make vs buy. 🤣The last person I bought horseradish from was wearing a full face gas mask to process it when I arrived.
Wear gloves with the chilis if you wear contacts. In my homegrown chilis, red & green has the same heat. Washing my hands with a series oils & soaps was insufficient to protect my eyes 6-8 hours after handling.
A few weeks back, in service of turning a cheap pork shoulder into pulled pork, I threw together a pretty good BBQ sauce with whatever was handy. I was impressed with how well it turned out, considering it was entirely improvised and made simply by-eye/to-taste. It consisted of ketchup, brown sugar, adobo sauce from a can of chipotles, apple cider vinegar, salt, pepper, and some minced garlic.
Thanks for the idea!
Oooh I’ve never tried mine with adobo sauce! I do the same as you otherwise. And I always wonder what to do with my leftover sauce when I make beans and rice. I was watching this the whole time thinking I’m going to use the crockpot to make bbq sauce now! Thanks for the idea!
loved this video, so many things to try.
You Rock Chef John
I love this compilation thank you.
Love this video. Thanks!
I want to make all of these recipes. Thanks for all of this information.
I love this guy!!
Your voice in this video was really nice! I’ve never heard it this way out of the dozens and dozens of your videos I’ve seen.
These recipes are necessities now I need to go and print them all out :)
For your buffalo wing sauce, I opted out of Frank's for Crystal, which has garlic and onion powder in it.
This is awesome. My unicorn I am chasing down is Arby's sub sauce that they had in the 90s. It made subs taste awesome, I think it was some sort of parmesan type sauce. I really miss it and been trying different recipes for years, haven't yet found it
Forgot about that sauce! It was really good!
I miss those subs. I think the sauce was a creamy itallian sauce. The current itillian sub at Arby's is very underwhelming.
An epic compellation Chef!
This has been the most aesthetically pleasing video to date. Your voice is not monotone, there's energy, there's passion, there's variable pitch and cadence to your voice finally.
I appreciate the effort you put into this video ✊💝🥳
I loved it. I’m going to try it.
I love this video! All the perfect condiments! I’ve wanted to make my own ketchup! And I thought garlic aioli was garlic Mayo! I learn so much from you!! 🥰😋
I know this was all done before, but this video was awesome! THanks for this!
I've made the Dijon Mustard and the Ketchup and they are delicious!!
I like it chef!!! I will attempt to make it. Thanks for the recipe 😊
...I didn't realize until now just how long Chef John has been in the TH-cam Cooking Biz... 2007?! I was in the 8TH GRADE.
Yeeessss! Thank you! Homemade mayo and mustard is so easy, and way cheaper than buying. I stopped eating ketchup at all because it's always nothing but sugar or high fructose corn syrup, so this is ideal.
Check out the ketchup aisle again
They have listened to consumers
They offer sugar free and all sorts of variations
The acid in tomatoes 🍅 needs a sweet so some use honey 🍯 or organic sugar They aren't to bad
How much ketchup are people eating that they are concerned about the sugar? Just looked at my bottle of Heinz and there is 4 grams of sugar per tablespoon. J Compare that to regular tomato sauce which has 2 grams per 1/4 cup. Lots of foods contain sugar naturally. A small apple contains 15 grams of sugar.
@@judyjohnson9610 those on sugar restricted diets are certainly concerned. If your limit is 25g/day, store bought ketchup can significantly limit what else you can eat in that day.
@@nancycy9039 Well that sure puts the stops on eating any amount of fruit. And I just checked my carton of 2% milk. A cup of that contains 12 grams of sugars. And close to 5 grams/100 grams of carrots. Good luck in keeping under 25 grams a day. A cup of grapes apparently would almost hit that mark of 25 grams. Forget that glass of wine.
@@judyjohnson9610 right you are!
As a cook for over 30 years now; friends ask me for techniques and stuff....i dont have time to explain; i send them to your vids. Thank you man!!!
These look great....YUM
The Ranch dressing recipe is unbelievably delicious. I tried others and they don't compare.
I've been thinking about doing this. Such a great idea!
I must try this! Tks for sharing this recipe with us
As someone who isn't able to eat ketchup because of the onion, garlic and high fructose corn syrup, thank you!! I can easily do some swaps with chives and asafoetida while i work from home 😁 i haven't had ketchup in over 5 years and this is amazing!! There's so little in the world that is low fodmap friendly. Thanks!!
I definitively will try ketchup!
"You are the boss of the world's most primitive sauce." Empowering. Thank you, Chef.
We asked a chef why his blue cheese dressing was so good - he adds tomato juice! It really is a great addition. Twenty years on, I still add it. I only make about a cup at a time and add about a tablespoon.
This guy is great, loved the part when you said what am I doing; forgetting then adding the cayenne pepper!😂
You have the right idea with your blue cheese dressing, but take 2/3 of the cheese +melt it part way in a microwave or over a bane marie (hot water bath) prior to mixing with the creamy base... you will increase the "blue" flavor profile even more in the finished dressing. I am a retir ed Executive Chef and I think you'll appreciate the tip for adding yet another layer of flavor to your already excellent salad dressing/dipping sauce recipe. Good video!!!
These are fantastic!! I’ve done the mayo, bbq sauce, sour cream (used homemade kefir instead, delish!), and ranch dressing.
I plan to try the buffalo wing sauce and the honey mustard sauce next!! 🙃
I love these lol! I laugh and learn at the same time!
I'm not too fond of ketchup so it wouldn't work for me!
Thank you for the other recipes! Very much appreciated!!!👍👍👍And I also LOVE you're sense of humor!❤️
I don't know why but because I'm still tired, I thought you made a pun with fondue in your sentence. 😂😂😂😂
Somewhere I have a "from scratch" recipe for ketchup, and as I recall, it includes caraway seed in the ingredients. I wonder if this would taste as good or better than the clove? I think making ketchup from scratch lends itself to making different kinds, like you could use some wasabi in one version, grated lemon rind in another, or chili powder and so on. You could use an alternative sweetner, as well, if you're trying to cut down on sugar but realize it will alter the taste (i.e. Stevia). His tip about using a slow cooker, though, is great.
What a great video so many excellent sauces thank you so much Chef John. I was cracking up throughout the entire thing you are hilarious thanks for bringing some sparkle into my otherwise dull day lol 😂👏🏻💕
Chef... excellent video...love the recipes and how you present them 👍😊.
I'm doing the ranch on my (home made) burger tomorrow.
I love making my own ranch dressing! 😋
I just made this using sweet peppers and some mild hot peppers. It is great.
I can't purchase ketchup in the area I live, so this recipe is a blessing for me!! Thank you Chef!
Some crazy comments..never stop what you do..we love it!!
"You may not be able to handle the realness.''
Good one!
WU-STER-SHIRE you almost got it lol. great recipes as always. I've learned a lot over the years from your site.
I learned how to prepare Mayo, and now it will be ketchup. As I’m writing to you, the mustard video popped up and that will also be the next one. Thank You
Freeze that Horseradish & it'll last 17 years! Seriously, you are one of my 2 favorite Chef's along with that French-Italian fellow.
As a person with odd food allergies thank you! I have allergies or "extreme sensitivity " to clove, cinnamon (there is cinnamon in foods that you have no idea why its there same with clove and nutmeg), coconut and its by products, walnuts( black ones primarily, english ones don't cause quite the same reaction), certain seafood like shrimp, crab and things like that but not sardines, anchovies or some other fish. Mine may have to do with where its harvested as much as what it is. Seaweed is that way so i avoid it all. I have many more ..tl;dr situation.
Knowing whats in them and seeing ways to make it and not use the offending ingredients is really helpful.