How To Make Paleo Ketchup and Mayo


When I was transitioning into paleo, I found that the hardest things to break were the little things. I love ketchup, which usually has sugar added to it, not to mention other preservatives.

The following recipes are for a paleo-friendly ketchup and mayonnaise. I say paleo-friendly because there is vinegar in the recipe, which is technically not paleo, but I use it since it does not spike insulin levels like sugars/grains do.

I recommend storing them in squeeze containers, which you can pick up at Chef supply stores (like Chefsmart). They make you look cool and like you know what you’re doing in the kitchen 🙂

Paleo Ketchup

(adapted from here)

1 small can (384 mL/12 oz) of plain, sugar-free tomato sauce
1 small can (6 oz) tomato paste
2 tsp vinegar (I used apple cider)
3/4 tsp garlic powder
1/2 tsp onion powder
a pinch of ground cloves
1/4 tsp allspice

Combine all ingredients in a small sauce pan and simmer for 10-15 minutes. Let cool and transfer to container and then into fridge.

This recipe omits the sugar/artificial sweetener. Also, this does not last as long as store bought (no preservatives) so its good for a few weeks.

Paleo Mayonnaise

This is actually really easy to make with a blender. I adapted the recipe from here (I dropped out the salt). I think this is delicious compared to store bought mayo and now I use it a lot.

1 whole egg
1 egg yolk
1 cup oil (canola or olive)
1 T. fresh lemon juice
1 T. red wine vinegar
1 tsp. mixed pepper
1/4 tsp. dry mustard

Add all ingredients except oil to blender. Set blender to a lower setting like ‘Cream’ and start it up. SLOWLY add oil in a thin stream until mayo starts to thicken, at which point you can add more quickly. Finished mayo will not blend anymore in blender, but will still be runnier than regular store bought mayo. Transfer to container and refrigerate.

This contains raw eggs so it doesn’t keep very long (1-2 weeks). It only makes a cup and I think it tastes great so it doesn’t last that long for me.

Note on oil: I use 3/4 cup canola oil and 1/4 cup olive oil. Using all canola is a little bland, but using all olive is too strong a taste for me (not to mention a bit pricey). Use whatever combo you like best. I’ve also used the light olive oil with good results (but that’s also pricey).

[Originally Published 10/12/11.  Revised and updated 9/11/14]

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