Sunday, May 29, 2016

Whole30 Biggest Revelations: Condiments

Photo Via, edited by me
My biggest revelation on the Whole30 (besides the whole weight loss, sleeping better, overall feeling better) was the condiments. In particular Mayo and Ketchup, these two things made a huge difference in the way we ate and the food we included them with.
Photo Via

Sometimes when you eat a burger and you want mayo and ketchup on it. Well, those both have things in them that are not great for you. So when we ate burgers during the month, the first time we had no condiments for them. Good, but disappointing. I was longing for some sort of sauce. We decided to make mayo and ketchup since there were recipes for both in the Whole30 cookbook. We learned a couple of things. First, they are fairly easy to make, Second, they taste better than any mayo and ketchup that we have ever had. I mean seriously, I would compare them to homemade restaurant quality.
Here is the homemade mayo recipe straight from the Whole30 book. 
Homemade Mayo

The book says to emulsify. A quick definition is:  An emulsion is a mixture of two liquids that would ordinarily not mix together, like eggs and oil. By slowly whisking the oil into the eggs, you create an end product that is thicker than the two original liquids.

  • 1 1/4 cup of light olive oil, divided
  • 1 egg
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon salt
  • 1/2 to 1 lemon, juiced


  • Place the egg, 1/4 cup of olive oil, mustard powder, and salt in a mixing bowl, blender, or food processor. Mix thoroughly.
  • While the food processor or blender is running (or while mixing in a bowl with a stick blender),  slowly drizzle in the remaining cup of olive oil.
  • After you’ve added all the oil and the mixture has emulsified, add lemon juice to taste, stirring gently with a spoon to incorporate.
Whole30 Ketchup


  • 1 cup tomato paste
  • 1/2 cup apple cider
  • 1.2 cup apple cider vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon of salt
  • 1/8 teaspoon of ground cloves (optional)

  • Heat a medium saucepan over medium heat. Add tomato paste, apple cider, and apple cider vinegar. Stir completely and let it come to a simmer, but do not allow to boil.
  • Add the garlic powder, salt, and cloves and cook. stirring frequently to prevent scorching--you may need to turn the heat down to low or simmer here. Simmer until the ketchup has thickened enough to evenly coat the back of a spoon. Serve when cool, or store refrigerated in an air-tight container, it'll keep for up to 2 weeks.
That's it, two condiments that are awesome and they taste better than the sugary options at the grocery store. Also, the mayo can be turned into a bunch of different dressings, yum!

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