DIY Condiments: Mayonnaise, Ketchup, Mustard, Sweet Chilli Sauce
Learn how to make four common shop-bought ingredients – mayonnaise, ketchup, mustard and sweet chilli sauce – from scratch using the Bamix mixer. They are easy to make, free of preservatives (and single-use plastics), and perfect for summer barbecues. Best of all, you can customise them exactly to your liking.
One-Minute Mayonnaise
For a flavour boost, you can add garlic or toasted spices before adding the oil, or stirring herbs into the mayonnaise after it’s blended. The mayonnaise will keep in the fridge for up to a week.
Makes about 450ml
Ingredients
1 whole egg, room temperature
1 tbsp vinegar or lemon juice
1 tbsp mustard, room temperature
350ml neutral oil (like rapeseed or sunflower)
Salt, to taste
1 tbsp vinegar or lemon juice
1 tbsp mustard, room temperature
350ml neutral oil (like rapeseed or sunflower)
Salt, to taste
Method
- Place all ingredients except the oil and salt into a bowl or container. Using a Bamix fixed with the multi-purpose blade attachment, blend until smooth. Then add the neutral oil and let it settle for about 15 seconds. Press the blender against the bottom of the container and mix for at least 10 seconds without moving. Once the mayonnaise has formed, move the blender up and down until it is all emulsified. Add salt to taste, and mix with a spoon.
- Transfer to an airtight container and store in the fridge for up to one week.
Fresh Tomato Ketchup
This homemade ketchup recipe from cook school instructor Panos is a game changer – especially if you’re using in-season tomatoes. It will keep in an airtight container for up to 2 weeks
Makes about 600ml
Ingredients
16 plum tomatoes (about 1.3kg)4 small red onions
8 garlic cloves
2 tbsp olive oil
50g Demerara sugar
120ml passata
60ml cider vinegar
30ml balsamic vinegar
8 sprigs fresh oregano
1 tsp cinnamon
Salt and pepper, to taste
Method
- Chop the tomatoes and set aside. Chop the onions and garlic; set aside.
- Heat a pot with olive oil over medium heat. Add chopped onions and garlic; sauté until soft. Add the chopped tomatoes. Add Demerara sugar, passata, cider vinegar, balsamic, fresh oregano and mix well. Cook for about 30 minutes on low heat, stirring often, until sauce thickens.
- Once the sauce has thickened, add the cinnamon, salt and pepper to taste. Using a Bamix hand blender inserted into the pot, puree all the ingredients together so it is smooth. Leave it aside to cool before serving or transferring to an airtight container, where it will keep in the fridge for up to 2 weeks.
Mustard
Besides being easy, this recipe is very adaptable. You can use a different vinegar in place of white wine vinegar, or white wine in place of vermouth. You can also use honey, maple syrup, or sugar in place of golden syrup.
Makes about 450ml
Ingredients
100g mustard seeds
150ml white wine vinegar
150ml dry vermouth
2 tsp golden syrup
1 tsp ground turmeric (for colour)
1 tsp salt
150ml white wine vinegar
150ml dry vermouth
2 tsp golden syrup
1 tsp ground turmeric (for colour)
1 tsp salt
Method
- Combine all the ingredients in a stainless steel, glass, or ceramic bowl (not plastic). Cover and let stand for 2 to 3 days.
- Using a Bamix fixed with the multi-purpose blade attachment, blend soaked ingredients until completely smooth, adding a tablespoon of water at a time, if needed, to loosen the consistency. Adjust taste by adding more golden syrup, salt, or vinegar.
- Transfer contents to a clean glass container and keep in the fridge for up to one month.
Sweet Chilli Sauce
Spicy, sweet, and tangy, this homemade sweet chilli sauce is perfect alongside spring rolls, prawn crackers, and grilled meat. It will keep in the fridge for up to one month.
Makes about 400ml
Ingredients
6-8 red chillies, cut into large pieces
6 cloves of garlic
300ml water
300ml rice vinegar
300g sugar
1 tsp salt
6 cloves of garlic
300ml water
300ml rice vinegar
300g sugar
1 tsp salt
Method
- Add chillies, garlic cloves, and water to a small bowl or container. Mix with the Bamix (multi-purpose blade) until blended, and set aside.
- Heat rice vinegar and sugar in a large saucepan or pot, and bring to a boil. Add blended chilli mix. Place Bamix (multi-purpose blade) in a pot and blend. Add salt and reduce heat to a simmer. Reduce the volume by 1/3 (about 15 minutes). You’re looking for a syrupy texture that will coat the back of a spoon. Another way to check is to move your spoon across the base of the pan; if you can see the bottom of your pan, your sauce has the right texture.
- Pour into a clean glass jar and leave the jar open for 1-2 hours, until the sauce cools completely and the flavours have more time to develop. Then store in the fridge for up to 1 month.
