How to Make 7 HOMEMADE CONDIMENTS that are BETTER than Store Bought

In this video I show you how easy it is to make 7 homemade condiments that are better than store bought. Grocery store condiments contain unnecessary preservatives, additives, and high amounts of sugar and salt. Stop buying condiments at the grocery store and start making your own condiments at home. In this video I show you how to make your own fermented ketchup, balsamic dressing, ranch dressing, mayo, butter, buttermilk, and worcestershire sauce.

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EQUIPMENT YOU'LL NEED TO MAKE YOUR OWN CONDIMENTS

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FAVORITE CANNING RECIPE BOOKS FOR YOUR LIBRARY:
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Thank you all so much for believing in my farm dream and this channel. Don’t underestimate how much JOY you bring me and my family. I love becoming a farm girl alongside you!

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[YoutubeHandlesSuckBalls]

With the butter made using the method described here, you can make clarified butter. Melt the butter in a pan and cook it until the 'clear stuff' splits from the 'cloudy stuff' then pour into a clear bowl and allow to settle. Pour off the 'clear stuff' and you have clarified butter which can be used to fry without burning. If you cook it until the 'cloudy stuff' toasts (not burns) on the bottom of the pan, congratulations, you have now made Ghee!

[alyssasketchd]

Cassandra! Girl! I’ve NEEDED this video. I’m so excited for homemade ketchup, sour cream, and butter!!

[GreatGrannyFreeBird]

I like the way you get right down to business in your videos without a lot of talking. Great information.

[jenniferoverturf]

I have been binge watching your videos since I found you yesterday. You are amazing, this is everything I have been looking for in homesteading/canning videos. Thank you ❤️

[JustClaireGrace]

I know this is an older video Cassandra, but i LOVE it! I'm planning on cooking much more from scratch in 2024, so am binge watching some of your older videos to help give me some ideas. Thanks for the free condiment recipe book!

[darlenearchibald]

I love that you mix the flavour butters with your hands. Adds such love ❤

[freedomjam]

Cassandra, You’re enthusiasm makes me want to make stuff!! Lol
At Costco, I picked up a bottle of Italian dressing looked at the ingredients made with soybean oil (most likely gmo) oh no, that stays in the store. And here you are homemade dressings. You’re the best!

[lisatucker]

I just LOVE you! You are so inspirational and I love how you nit only show how to make things but so many ways to use it. You are a no nonsense girl and totally awesome! Thank you for sharing such great videos. 😊

[ThrivewithSierra]

Your joy is so contagious! I can't wait to try some of these recipes. I love making my own ranch!

[IxAMxSQUISHY]

So happy to have found this video (and you!) I love watching creators who homestead, ferment and make homemade (and healthier) foods. You are great at explaining and I don’t usually see anyone who makes homemade butter!! Only thing I would change is use raw milk (it’s a game changer in taste AND nutrition!) I felt your excitement about homemade Mayo! It’s such a great feeling, I still remember the first time I made butter. Happy to found you & add another channel to my arsenal 😁 Thank you for simplifying processes for those who may be intimidated to start these processes or those who are working towards having a complete from scratch fridge. Excited to try your version of “wash your sister” sauce as a new adventure. God bless! 💜

[cassieoz]

Sour cream and cultured buttermilk are made with mesophilic cultures and yoghurt is made with a thermophilic culture. You can add some fermented pickle juice to mayo, leave it on the bench overnight then refrigerate to give it a bit of extra shelf life.

[BettyCDH]

Hello Cassandra! First time I've seen your channel on my home screen. I just know you'll be one of my favorites. Thanks for sharing. It's good to know how to make your own condiments. Your enthusiasm just lifted my day 💕

[notquitehim]

Just discovered your channel Cassandra! These are amazing, this year i decided to stay away from processed foods, and the one thing i've been missing are some condiments, knowing i can make those at home and that they'll be fresh, made with real food and most importantly as delicious as they looks is amazing :). I'm super inspired and I'll be giving all of these a try, thank you so much for sharing your knowledge

[sarahbeee]

Looks freaking amazing, new sub. Professional but not fake acting, i cant stand those other channels. Made the mayo omg so good

[mrgeorgejetson]

For those confused: when she says "store overnight in a cooled-off oven" (3:20) she means a gas oven with a pilot light, meaning one that's always very slightly warm.

[donttuga]

I'm sad that this only showed up on my main feed a year after you made it (and also your channel, how did I miss this content from you?!). I've made my own Mayo, Mustard, hot sauce and one called Mushroom Ketchup. But I was always scared when it came to tomato ketchup, and sour cream. Also while I've know the basics of butter making, I've always been scared at the thought of messing it up, but you make it look so simple. I'll have to give it a try now, especially since I LOVE herb flavored butter, nothing better than toast with garlic/herb butter on top. Also that ranch!!! I love ranch with some chicken and hot sauce. That is on top of my list of recipes I will try out!

I'll also have to give your worchershire sauce a chance, usually I use canned anchovies(after a trip to the processor or a mortar and pestle) to replace worchershire sauce, but I also have high blood pressure and REALLY need to watch the salt, your sauce looks like a happy medium for me, since I love the taste of worchershire sauce.

As for the pickled red onions, I've been doing that for years and LOVE IT!!! Actually I pickle a lot of foods...lol I'm almost the pickle king, but not really lol. You should try Emerald Garlic. Take peeled garlic cloves, two or three tablespoons to sugar (you can omit this, I only add it to give the finished pickle some sweetness) and rice vinegar(no water) in a mason jar for one to two weeks. You'll know it's ready when the garlic is a blue/green to jade green color. It goes great with any Asian dish or just on it's own as the pickling makes the garlic more mild and a little sweet (without the sugar, more sweet with the sugar). If you try this and run out of rice vinegar you can top off the jar with apple cider vinegar and it won't effect the final pickle.

[maryharleman]

This is GREAT! I make a lot of things and am proud of myself but Wow! Worcester sauce! and I've been trying to figure out a good ranch. Thanks so much for the recipe book and providing this information that the world needs. A lot of us have no clue. I'm so excited to get started! Hugs!

[brb]

I subbed so fast. Every day I am realizing more and more how self sustainable living is to not only survival in these dork times but in thriving by any means necessary…

You know most people don’t really consider condiments when doing home cooking or food prep. I can’t believe how stupidly easy that ketchup and those onions looked; two BIG staples in most of my cooking. Definitely trying these all out this summer!

[MEK]

I am excited to try all these!!! ❤ glad I found your channel

[mariaserpa-gauvin]

I have gotten into the habit of chopping onions, measuring a 1/2 - 1 cup into a bag and then putting small bags in a freezer container. Now they are ready to use when I need them. I buy them when bags are on sale. I don’t waste any now. I also freeze sliced onions, chopped and sliced carrots and sliced celery. It’s great not to waste produce. Looking forward to growing my own to use and freeze.