Supplementary Material for Mundane Matters of Importance
Tomato Ketchup
14 oz. tomato sauce
½ cup apple cider vinegar
1 crushed clove garlic
1-2 TBSP finely chopped onion
¼ cup brown sugar
9 oz. tomato paste
1 tsp. salt
Dash of cinnamon, cloves, allspice, pepper
Mix all together. Simmer for 15 minutes, cool and store in a glass jar.
Blender Mayonnaise
2–4 tsp. lemon juice or apple cider vinegar
½ tsp. salt
1 tsp. prepared mustard or mustard powder
1 egg
1 cup organic oil
Combine lemon juice, salt, mustard, egg, and ¼ cup of the oil in blender. Whirl at high speed until smooth. Remove top and slowly add in a thin stream, the remaining oil, and continue to beat until thick. Approximately 2–3 minutes.
(Another good recipe: Best Ever Homemade Mayonnaise)
Prepared Yellow Mustard
4 TBSP dry ground mustard
1/4 cup water
3 TBSP apple cider vinegar
1/2 tsp. white flour
1/4 tsp. plus 1/8 tsp. salt
1/8 tsp. turmeric
pinch garlic powder
pinch paprika
Combine all ingredients in a small saucepan over medium heat. Whisk until smooth.
When mixture comes to a boil, reduce heat and simmer for 5 to 10 minutes, stirring often.
Remove pan from heat.
Leave uncovered for 1 minute, then cover pan with a lid until cool. Chill and store in a covered container.
Makes 1/4 cup.