I get a lot of questions about condiments. And surprisingly enough, condiments were one of the things I missed the most during our “100 Days of Real Food” pledge. They are like the little things you don’t pay much attention to until they’re suddenly gone. So in an effort to answer everyone’s questions in one spot, including what’s real and what’s not and what we use now that our pledge is over, here’s the deal….
- First of all, just about all store-bought mayo’s are made with refined oils (like canola oil) even if it says something catchy on the front like “made with olive oil.” Just read the ingredients and you’ll see what I am talking about. And regardless of the oils that are used there are no easy-to-find brands (to my knowledge) that contain 5 or less ingredients, which was one of our real food pledge rules.
- Secondly, you can certainly make homemade mayonnaise yourself, but I am going to tell you right now that it won’t be the same fluffy white stuff you buy from the store. I’ve decided that homemade mayo and store-bought mayo are just two completely different products and – right or wrong – I like and prefer the white fluffy stuff.
What’s the solution?
- You can try to make homemade mayo using unrefined oils and pastured eggs, but most recipes call for raw eggs. I am still on the fence about giving uncooked eggs to my kids so after a few different “cooked egg” mayonnaise failures I honestly just gave up on it. So during our 100-day pledge we basically abstained from mayonnaise all together…gasp!
- Some people successfully substitute plain Greek yogurt for mayo in recipes like egg salad and chicken salad, but I am just being honest here…I’ve tried it and I am not sold on the idea.
- Now that our strict 100-day pledge is over we just buy a minimally processed (meaning: small number of ingredients) organic mayonnaise from the store. Yes, it’s the organic Spectrum brand that says “made with olive oil” even though I know it also contains highly refined canola oil, but occasionally convenience wins around here. With that being said we use the store-bought stuff in great moderation (probably only once a month in dishes like egg salad).
- There is no such thing as “ketchup” without added sweeteners…that’s unfortunately (fortunately?) just what ketchup is.
- There seem to be all sorts of ketchup options these days – both organic and conventional – that are sweetened with everything from high-fructose corn syrup to sugar to agave nectar. First of all, we don’t use agave (more on that another day), but secondly just because the added sweetener appears to be less refined than white sugar please remember that “added sugar is added sugar” and all should be consumed in moderation. And just because we like to use honey and maple syrup (since they are minimally processed and contain trace nutrients) that unfortunately doesn’t give us the green light to turn up the bottle. Bottom line: Sugar is sugar and too much of it is a bad thing.
What’s the solution?
- Clearly you can simply reduce your consumption of ketchup. I know some parents say their kids love to dip anything and everything in ketchup so if that’s the case I would recommend introducing some new and different “real food” dips like hummus, homemade ranch, or even organic low-sodium soy sauce. Just remember even though this condiment may seem innocent ketchup is basically 2 parts tomato/spices and 1 part sugar. That means for every tablespoon of ketchup you eat you are consuming one teaspoon of sugar (yikes!).
- During our 100-day pledge we tried making homemade ketchup with honey (because honey was one of our “allowed” sweeteners), but frankly the end result wasn’t all that great. So now we just buy store-bought organic ketchup made with sugar, and just like I mentioned above with the mayo, we use it in great moderation (probably about once or twice a month).
- I hate to break it to you, but just like ketchup pretty much all tomato based BBQ sauces contain added sweeteners. And even if you make your own homemade BBQ sauce, which I highly recommend over the store-bought stuff, most call for ketchup as an ingredient.
What’s the solution?
- I may sound like a broken record, but due to the added sweetener issue (see ketchup explanation above) it’s best to simply reduce your overall consumption of BBQ sauce.
- We didn’t have BBQ sauce at all during our 100-day pledge, but I think if I tried hard enough I could probably come up with a pretty decent honey version that doesn’t contain refined sugar. I was never so creative during our pledge though so once we had BBQ sauce again after not having it for so long – I am not gonna lie – it was awesome.
- After all that bad news here is the good news…there are actually quite a few “real food” store-bought mustards out there! Several organic yellow and Dijon mustard brands simply contain vinegar, mustard seed, and spices, which is all pretty innocent stuff.
Please feel free to share your “real food” condiment tips and recipes in the comments below!
259 thoughts on ““Real Food” Condiments: Do They Exist?”
Then like me I cannot have onion and garlic . There is little choice except to make my own ketchup which I am having trouble mastering. I do not like the taste of apple cider vinegar. I am also scared of eating raw eggs in mayo.
I wish there was a better option for mayonnaise. Ketchup is the hardest to give up.
I did find a low sugar BBQ sauce option, from a friend. I have tried it and was amazed at how good it tasted.
This recipe has no tomatoes and I thought it would taste weird, but it works.
Vegannaise is an awesome replacement for mayonnaise. I like it even better.
I have learned to make our Mayo! Super easy and tastes great! We do not use that much, but if I need it, I can make it.
Hi I have found a Mayonnaise that my kids love and have seemingly innocent ingredients
Hi Lisa! I have your cookbook and absolutely love it. We have pretty much replaced ketchup in our household with your sweet and tangy bbq sauce recipe – sooo delish. I’m just wondering, is the bbq sauce freezable? Thanks!