7 Healthy Homemade Condiments

Place a saucepan over medium heat. Add grapeseed oil and add onions and garlic. Cook until fragrant and translucent.

Add in the rest of the ingredients and simmer over low-medium heat for 15 minutes.

Transfer into a blender. Blend smaller batches at a time and purée. You may need to add 1-4 Tbsp of water to help blend.

Keep in an airtight jar in the fridge. It will last for about 1 month.

Place mustard seeds and vinegar in a bowl, cover the bowl and let it sit overnight.

After letting the seeds soak overnight, add all ingredients into a blender and blend until puréed. If you want a smoother consistency, add 1-3 Tbsp of warm water.

Once puréed, add more honey or spices according to your taste and palette.

Store in a jar in the fridge. The mustard will last for 4-6 months.

Place a saucepan on medium heat. Add oil, chopped onions and after sautéing for 1 minute add the garlic.

Once the garlic and onion have become fragrant but not browned, add the remaining ingredients and bring to a simmer.

Simmer on low heat for about 1 hour. Stir every once in a while.

Once the ketchup has reduced, purée it with an immersion blender or in a blender. Store in an airtight jar in the fridge. The ketchup will last for 3 weeks.

Add egg yolk and lemon juice into a blender and blend. Or, add to a bowl and whisk until smooth.

Add homemade mustard, salt and pepper and whisk.

Start to add your oil, but add it in very slowly, one drop at a time, until the mixture begins to emulsify.

Now you can pour the rest of the oil in, in a slow steady stream, as you continue to mix. If you are using a blender, keep the blender on low and slowly add the oil in.

Add whatever flavours you want—hot sauce, fresh herbs, garlic, or leave it plain. Keep in an airtight jar in the fridge for about 1 week.

Place everything into a bowl and mix well. Store in an airtight jar in the fridge for 1 week.

Place all ingredients in a mason jar, except arrowroot powder, cover and shake well. Refrigerate.

If you want a thicker teriyaki sauce, add all ingredients except vinegar and arrowroot to a saucepan on medium-low heat.

In a separate bowl stir the arrowroot into the rice vinegar and then add to the saucepan (this is what will thicken up the teriyaki sauce).

Bring to a boil and simmer for 5 minutes. Keep in an airtight jar in the fridge.

In a food processor add all if the ingredients. Start with ¼ cup of oil. If you want your pesto to be creamy but do not want to add more oil, you can add some water to thin it out.

If you like a creamier, oilier consistency, add the rest of the extra virgin olive oil. Store in an airtight container in the fridge.