Homemade Ketchup and Roasted Garlic Mayo--Two Must-Have Sauces

My Kids love Ketchup.  Well, in fact, I haven't met a kid who doesn't like Ketchup, period.  Have you?  I know many parents concern about the High Fructose Corn Syrup as an ingredient in most of the store bought brands.  What's the solution?  Of course I created my own.  Not only this Homemade Ketchup version contains only natural ingredients (those that you can pronounce), it’s also super easy to make.  Another bonus is that it tastes way better than the bottled ones.  For me, I'm not always a Ketchup person, so, for dipping options, I also created this Roasted Garlic Mayo.  Guess what?  I'm sharing both recipes with you today.




This Homemade Ketchup and Roasted Garlic Mayo are two must-have sauces that you want to have in your fridge at all times.  They are versatile sauces that compliment well with so many ingredients. 



Want to check out how I made them?  Follow me to the kitchen.

Here’s are the steps to prepare the Homemade Ketchup:

1) Heat the oil in a medium sauce pan.
2) Sauté the onion and garlic until fragrant. 
3) Then add the red pepper flakes.
4) Followed by the apple cider vinegar.
5) Then, add the tomato paste, salt, brown sugar, bay leave, Worcestershire sauce and mustard powder.  Let it simmer uncover for 30 minutes. 
6) The sauce will thicken and it’s ready.  You can puree it in a blender for a smoother texture or leave it as is.  I love it a little chunky like this.





Super simple, right?  Store it well in the fridge and the ketchup shall last for 7 to 10 days….that is, if you don’t finish it sooner.  You can also portion it out and freeze part of it so a batch lasts longer.

Up next, let me show you how to roast the garlic to make the decadent Roasted Garlic Mayo.
1) Cut the whole head of garlic side way.
2) Place it on a foil and drizzle some olive oil and sprinkle kosher salt on top.
3) Wrap it up and bake in the 400 degree F oven for 45 minutes.
4) The garlic will be super soft and fragrant.  You won’t be able to trace any pungent garlic flavor at all.  They turned into these sweet, tender and irresistible jewels after roasting.  When it’s cool enough to handle, simply squeeze the flash out from the skin.  Smash them with a fork and whisk in Japanese Mayo, lemon juice, chopped parsley, salt and pepper and your Roasted Garlic Mayo Sauce is ready.




I hope you like the two homemade sauces that I’m sharing with you today.  Stay tuned for the next blog post to find out what I serve these sauces with.  You definitely don’t want to miss it.  I promise they will be easy to prepare, healthy, fun and wonderful for entertaining guests. 









Homemade Ketchup: (Printable Recipe)
1 (15oz) can organic tomato sauce
1/2 cup onion, grated
2 cloves garlic, minced
1 tablespoon olive oil
1/4 cup apple cider vinegar
3 tablespoon tomato paste
1 teaspoon kosher salt
6 tablespoons brown sugar
1 bay leave
a pinch of red pepper flakes
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder

In a medium sauce pan, heat the olive oil on medium high heat.  Sauté the onion and garlic until fragrant.  Then add the red pepper flakes, apple cider vinegar,  tomato paste, salt, brown sugar, bay leave, Worcestershire sauce and mustard powder.  Let it simmer uncover on low for 30 minutes.  The sauce will thicken and it’s ready.  You can puree in a blender for a smoother texture or leave it as is.  I love it a little chunky like this.


Roasted Garlic Mayo:
Ingredient for the Roasted Garlic:
1 whole head of garlic
1 teaspoon olive oil
1 teaspoon kosher salt

Ingredients for the Roasted Garlic Mayo:
1/2 cup Japanese Mayo
6 cloves roasted garlic
2 teaspoons fresh lemon juice
1 teaspoon freshly chopped parsley
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

To Prepare the Roasted Garlic:
Preheat oven to 400 degree F.  Cut the whole head of garlic side way and place on a piece of foil, cut side up.  Drizzle olive oil and kosher salt, then wrap the garlic with the foil.  Bake for 45 minutes, or until golden brown and soften.

To Prepare the Roasted Garlic Mayo:
When the roasted garlic is cooled, squeeze out the flash into a medium bowl.  Smash the roasted garlic with a fork and then whisk in the rest of the ingredients.