Better than store bought: 7 simple sauces

There are very few bottled items in my refrigerator that I have not made myself. I enjoy making my own condiments because I can tell exactly where each ingredient came from!

I also like to make condiments that use up the bounty of my garden. Currently, that would be tomatoes!

The following are seven common kitchen items that I make myself and that you can too!

Indian condiments consisting of yoghurt and lime, chutney and tomato and onion.

Applesauce. Core and slice some organic apples, simmer them down, and sprinkle with cinnamon. Ta-da . . . applesauce!

Tomato paste. Peel and seed your tomatoes, and then dice them into little pieces. Put tomatoes in a single layer in a medium-large saucepan. Toss some salt over the tomatoes and cook at medium heat, uncovered, stirring once in a while, until you have tomato paste! Be patient because it can take a couple of hours for this to happen. Keep the heat low enough that the tomatoes aren’t boiling, but high enough that there’s steam coming from them.

Ketchup. Take a good scoop or two of organic tomato paste (or homemade!) and add a dollop of organic molasses or local honey, some organic apple cider vinegar, a pinch of onion powder and garlic powder, a pinch of allspice, and some salt and pepper. Add a little bit of water and bring to a boil. Simmer until it looks like ketchup!

Salsa. Your basic ingredients will be Roma tomatoes, onion, bell peppers, jalapenos, lime juice, salt, and cilantro. Taste test until you get it just right. Once you have the basic formula down, have fun with it! Separate your salsa into separate little batches where you can add all kinds of things. Add in some avocado, mango, strawberries, pineapple, black beans . . . you’re limited only by your imagination!

Barbecue Sauce

Here’s a great recipe for you to try (it’s also Paleo!)
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  • 1/2 cup organic tomato sauce
  • 1 cup organic apple juice
  • 1/4 cup apple cider vinegar
  • 1/4 cup local honey or organic molasses
  • 4 tablespoons organic Worcestershire Sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon hot sauce can adjust to taste or omit
  • 1 cup sweet onion chopped
  • 2 tablespoons butter


  • Cook onion in melted butter until clear, slowly stir in liquid ingredients, adding dry at the end. Bring to a boil for about 15 minutes, stirring continuously. Use in place of any BBQ sauce.
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All mayonnaise really is, is a mixture of oil, egg, lemon juice and seasonings.
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  • 1 large egg yolk
  • 1/2 teaspoon sea salt
  • 1 tablespoon Dijon mustard
  • 2 teaspoons lemon juice
  • 1 teaspoon apple cider vinegar
  • 3/4 cup avocado oil grape seed, or olive oil


  • Mix together all ingredients, except oil. Once all previous ingredients are fully combined, whisk in oil. You’re done!
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Easy Balsamic Vinaigrette

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  • 1 tablespoon Dijon mustard
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • 1 clove garlic pressed
  • 1/2 cup olive oil
  • Salt and pepper to taste


  • Whisk all ingredients together and add in oil at the end.


I like mixing dressings in a mason jar because you can shake everything together and you can store the works in the fridge without ruining another dish. Easy peasy!
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It’s not all that much work to make your own condiments. In fact, I find that making these items as I need them is quite convenient and spares a lot of space in my refrigerator. It also saves on the grocery bill!

Another great way to save on the grocery bill is to PLAN your meals! We have a great program that can help. Click here to subscribe to Dinner Answers!

0 Responses

  1. I really like your recipes–especially your mayonnaise. (I usually buy Vegenaise because of the cold-pressed oils in it.) Your dressing recipe is very interesting. However, my two youngest son and I like ranch dressing. Do you have any ideas for a ranch dressing with cold-pressed oils? I don’t do well with raw onions or garlic–they cause severe stomach disturbances, but I can use powdered or dehydrated onions and garlic. Thanks for being so creative. You are an inspiration 🙂

    1. ¾ cup organic sour cream
      ½ cup whole milk, preferably from pasture-raised cows
      1 tablespoon freshly squeezed lemon juice
      2 tablespoons fresh parsley, chopped
      ½ teaspoon real sea salt (find it here)
      ½ teaspoon organic onion powder (find it here)
      ½ teaspoon freshly ground black pepper (find organic peppercorns here)
      ⅛ teaspoon dried organic dill (find it here)
      ⅛ teaspoon organic garlic powder (find it here)
      i dont care for ranch dressing, but look on a bottle of hidden valley and see what is making it taste the way it does. heres one you might try!

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