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DIY Dips and Spreads: How to whip up your own ketchup, mustard and Ranch dressing

DIY Dips and Spreads: How to whip up your own ketchup, mustard and Ranch dressing

USE A CONDIMENT: Make your own ketchup, mustard and Ranch dressing to gussy up those summer spreads.

With summer officially in full swing, many minds conjure up ideas for outdoor parties which then turns to the thought of food. The fare at these warm weather parties often include grilled items, cold salads and various other spreads. But while most folks are envisioning burgers, brats and deciding what to include on the crudité platter, I’m ruminating over what accompanies said items.

To me, the stars of the show are the condiments — able to mask any overcooked hunk of meat or bland sandwich — and Heinz just doesn’t cut it for me anymore, so I choose to make my own condiments. The ingredients are inexpensive, plus they’re easy to make and customizable to suit any taste. Check out the following recipes to impress your cookout guests (and never get caught buying boring condiments again).

‘Better than 57′ Ketchup

Before making my own ketchup, I assumed Heinz 57 was the end all, be all because that’s what the commercials tell us, right? Try this simple recipe on for size and you’ll won’t have to battle with that infamous glass bottle again.

Makes a little over 1 cup

14 ounces of crushed tomatoes or plain tomato sauce (1 small can or 1/2 large can)
1/3 cup cider vinegar
1/4 cup brown sugar, light or dark
1/2 teaspoon dry mustard
1/4 teaspoon kosher or sea salt (or more to taste)
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon allspice
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne (or more to taste)
A dash of freshly ground black pepper

Combine all ingredients in a medium sauce pan, whisk together and put on medium-high heat. Bring the mixture to a heavy simmer, then lower heat and simmer gently for about 20 minutes, whisking occasionally. Partially cover the pot as the mixture will splatter as it cooks. The mixture will thicken as it simmers. Let cool to room temperature, then either serve it or put it in a covered container and refrigerate for up to 3 weeks.
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