Make a homemade seasoning - cheaper, tastier and healthier than from the supermarket

Did you come to hate buying seasonings, which are full of dubious substances? We have good news for you. You do not have to give up your favourite ketchup, mayonnaise, soup seasoning, and other food ingredients in favour of your health. You can make them yourselves and have control over the content and the conditions in which these seasonings are made.

Homemade ketchup

Opponents of purchased ketchups are probably familiar with their content, yet we will remind you the largest scrapes of their manufacturers. Industrially produced ketchup may contain:

  • Toxins from fungus and moulds
  • Pesticides used for pest control
  • Very small amounts of tomatoes. Sometimes are even tomatoes completely replaced with cheaper as is applesauce, carrots, onions, starch etc.
  • Decayed or rotten tomatoes

How to make homemade ketchup in which you will not find this a surprise?

Recipe for homemade ketchup


  • 3 kg of tomatoes
  • 5 red onions
  • 8 apples
  • 6 cloves
  • ½ teaspoon cinnamon
  • 2 bay leaves
  • sugar (preferably cane sugar)
  • Olive oil
  • Vinegar
  • Salt and pepper

Homemade ketchup – preparation process

Cut tomatoes and apples without core into quarters, slice onion, and place everything into a pot along with all other ingredients. You can add 2 finely chopped garlic cloves and chilli for sharper homemade ketchup. Braise it all under a lid on low heat, stir everything occasionally, until it is soft, and thicken. Strain it through a sieve, add salt and vinegar to taste and fill with it washed and warmed jars with a lid, where the homemade ketchup will last for a long time. After cooling, the ketchup will thicken yet.


Homemade mayonnaise

To enjoy homemade mayonnaise without added preservatives, food colourings and other substances that are not in purchased seasonings anything unusual, get on with simple production. Therefore, you can prepare the exact amount of fresh mayonnaise that you need in that moment.

Recipe for homemade mayonnaise


  • 2 yolks of fresh eggs
  • 150 ml of oil (e.g. sunflower)
  • 1 teaspoon of Dijon mustard
  • Juice of ½ lemon
  • Salt and pepper

Homemade mayonnaise - preparation process

The simplest way to make mayonnaise is by using a hand blender and higher elongated container, which is usually part of facility of the blender. Leave egg yolks outside the refrigerator for a while before preparing homemade mayonnaise, so they will get room temperature. Put all the ingredients into the container, submerge the blender completely to the bottom, switch the blender on and move very slowly with mixer upwards the top of the container (the whole movement should last for about ½ minutes) and that's it. It is really so simple.

If you make homemade mayonnaise, you can "kill two birds with one stone," because this mayonnaise can be foundation for delicious homemade tartar sauce. Just add to the finished mayonnaise pickled cucumber, finely chopped onion, capers, add a pepper up to taste, vinegar and herbs.

Homemade mustard

Mustard has many uses in Czech households, not only as a seasoning for meat and smoked goods, but also for "tuning" of meat sauces, spreads and in many other dishes hot and cold meals. We have recipe for homemade mustard for those, who are not satisfied with the quality and taste of purchased mustard, whose taste will pleasantly surprise all of you.

Recipe for homemade mustard


  • 100 g of mustard seeds (you can find them in every supermarket in section with spices and seasonings)
  • Vinegar (about ½ litre)
  • 40 g of icing sugar
  • Other ingredients according to taste, for example chili peppers (with care, mustard is spicy without them), horseradish, herbs, honey...

Homemade mustard - preparation process

Crush mustard seeds in a mortar or grind them in the grinder for poppy seeds, add sugar and while stirring constantly add overdone, but cold, wine vinegar. This will create a thick paste, which we leave stand in closed container in the refrigerator for about two hours, then we can thinned as needed with dash of vinegar. If you want to coarse-grained mustard, leave a portion of the seeds in their original condition and add them to the finished paste. Leave homemade mustard rest for about a week in the refrigerator. You can use it as you are used to.

Homemade herb butter

Recipe for homemade herb butter is so simple that it will fit into one sentence. Just chop into small pieces your popular herbs, mix them with slightly softened salted butter, and place it all into the refrigerator to harden. Now we can only recommend which herbs and other ingredients you can try in your homemade herb butter. You can try for example: parsley, chives, dill, basil, thyme, rosemary, curry, lemongrass, saffron or even crushed garlic. Imagination and combinations have no limits and you can enjoy homemade herb butter, for example on fresh breads, baked baguette, or a juicy steak.

Homemade vegeta – soup seasoning

Neither vegeta, often used for seasoning soups, was not spared criticism for its high content of salt, added glutamate and other substances that we are unnecessarily getting into our bodies. Making of homemade vegeta is extremely easy and the result is much cheaper and more variable than its unhealthy, purchased relative is.

Recipe for homemade Vegeta

Ingredients for ca. 500 g

  • 1 kg of carrots
  • 1 kg of celery
  • 1 kg parsley
  • ½ kg of onions
  • ½ kg of leeks
  • 1 sweet capsicum
  • 2 kohlrabi
  • 4 garlic cloves
  • 1 handful of lovage
  • 1 handful chopped parsley
  • About 3,5 ounces of salt (to taste)

Homemade vegeta (soup seasoning) - preparation process

Grate or chop finely all vegetables with electric chopper. The herbs you leave aside. We can also use a meat grinder or poppy seed grinder. Spread vegetable in the thin layer on baking tray and dry it in an oven heated to 40-50 ° C, stir it every 15 minutes. The total time of drying is proximately about one hour, but it depends on the type of the oven. Add herbs about halfway through, because they require less time for drying. We can certainly use a dryer for fruits and vegetables. After thorough drying, add salt and mix it again in a mixer or spices grinder.

Homemade vegeta can have many forms and flavours. Just add vegetables to your taste or a little bit of chilli for spicy flavour.

Flavoured oils and vinegars

Whether you use oil and vinegar on cold or hot meals, their improvements will enrich your diet with interesting flavours. It can also be used as a healthier and tastier option instead of purchased salads dressings. For preparation of the flavoured oil and vinegar, we need fresh, carefully dried herbs. Water from them would spoil the oil or dilute the vinegar.

For the preparation of flavoured oils can be used cold-pressed olive oil, sunflower oil, soybean oil, and corn oil or sesame oil. Per 200 ml of oil, use one handful of chopped herbs. Leave it in a closed bottle in a warm place for 14 days. Then strain it through linen then pour into a sealable bottle. From the big range of herbs, spices and vegetables can be used, for example: parsley, pepper, thyme, rosemary, juniper berries, basil, calamint, sage, tarragon, dill, ginger, garlic, chilli peppers and so on.

Even for the production of flavoured vinegar, you can use all the herbs, which are above. Fill with them about ¾ of sealable container, pour them with wine or apple cider vinegar, close it, and leave it for three weeks in a warm place. Shake the container every day. Strain vinegar after three weeks through a cloth and pour into a sealable bottle.

Homemade stock

Even so much-discussed meaty cube can be prepared at home, and be used whenever it is necessary, for example for flavouring sauces, soups, meat mixtures, etc.


  • 1 kg of beef (rib, neck, tail, bone marrow, etc.)
  • 1 large carrot
  • 1 large parsley
  • ½ of celery
  • 10 cm long leek
  • 1 onion
  • Whole pepper
  • Bay leaf
  • Allspice
  • Salt

Homemade stock - preparation process

Cut cleaned meat into larger pieces, put in a pot, add cold water, and bring to a boil. Add the other ingredients (cut in half onion with peel) and leave on low heat (gently bubbled through) at least three hours, but rather more, to have a strong broth. If you need add some water, it must be always boiling. If you want pure broth, collect with perforated ladle the forming foam. Strain broth at the end, we collect the fat and let it simmer (reduced) little bit longer. When it is cooled, pour it into the ice shapers and freeze it for later use.


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