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Mustard Is Really Ketchup

Updated on June 27, 2013

Mustard Is Really Ketchup

There are several types of mustard plant that make seeds useful for making mustard.
There are several types of mustard plant that make seeds useful for making mustard. | Source

What Is Mustard

Mustard is a family of herbs that produces large lobed leaves, yellow flowers and seeds. The greens and seeds are both edible and come with a sharp, spicy flavor. The greens can be eaten as salad, sauteed or stewed while the seeds are usually ground into a powder. Mustard powder is then used as a spice or prepared into a condiment. When used as a condiment the mustard powder is mixed with vinegar and/or white wine and sometimes other flavoring like horseradish or honey.

What Is Ketchup

Ketchup, everyone knows what it is. Its that delicious red sauce that so many people around the world really love. Ketchup is so recognizable and part of daily life that there is very little advertising done. Everyone knows what it is and wants some, at least some of the time. Some folks eat ketchup on everything. Others, like myself, enjoy ketchup but only with certain foods. Regardless, ketchup is a staple of the world kitchen.

What few people realize is that tomato ketchup is only one kind of ketchup. There are many kinds and mustard is one of them. I know I know, that sounds weird but it's true. Instead of saying pass the mustard and ketchup you should be saying pass the mustard ketchup and the tomato ketchup. The distinction between the two is something not many people would care about but I am food nerd at heart and find the topic fun and interesting.

In order to begin I will start with the definition of ketchup I found with Google. This is a blend of the top three returns: Ketchup, def A smooth, thick, tangy sauce made primarily from tomatoes, vinegar, sugar and spices. The definition from my culinary books ( I am a trained chef) say that ketchup is a condiment made primarily from a main vegetable based flavoring, vinegar, sugar and spices. The vegetable ingredient could be tomato, walnut, mushroom or any other of your choice.

Mustard is a condiment made from ground mustard seeds mixed with vinegar and other flavorings. Ketchup is a condiment made from a primary vegetable flavoring, vinegar and spices. So based on this revelation it is safe to say that mustard is really ketchup.

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Where Does Ketchup Come From

Where does ketchup come from? The answer is found way back in naval history like so many other great foods we love today. The story goes a little like this; European sailors on ships traveling to Asian ports discovered that the locals were eating a number of tangy, pungent sauces. The sailors, ever on the lookout for something better to eat than plain hard tack took to the sauces. One, called ke tsiap is the precursor to modern day ketchup. Ke Tsiap was a fermented fish based sauce very similar to today's fish sauce from Thailand, Viet Nam and other Southeast Asian countries.

Ingenious or perhaps just hungry sailors eventually began to make their own versions of ke tsiap. They made it from vinegar and flavored it with nuts, fruits, mushrooms or whatever else they had on hand. Over time ke tsiap made its way back to the Old World and into the New World where it really took root. Today ketchup is most widely known in its tomato form but also comes in a number of other varieties.

Ketchup On A Fried Egg Sandwich

Ketchup is good on a lot of different sandwiches like this fried egg sandwich.
Ketchup is good on a lot of different sandwiches like this fried egg sandwich. | Source

How To Make Home Made Ketchup

Ketchup is fairly simple to make. In essence any flavored vinegar is technically a ketchup but I think there is a certain thickness to the sauce that really distinguishes it from other sauces. ketchup must be smooth and free of chunks or any other bits. Once the basic sauce is made, usually by soaking or stewing the flavoring ingredient in vinegar, it is then put through a food mill or food processor to make a fine puree.

Prep time: 2 hours
Cook time: 2 hours
Ready in: 4 hours
Yields: About 3 to 4 gallons of delicious homey ketchup

Fresh Tomato Ketchup Ingredients

  • 4 gallons fresh tomatoes, peeled and seeded
  • 2 cups yellow onions, minced
  • 1/2 teaspoon Cayenne pepper
  • 1 TBLS fresh ginger
  • 1 TSP sea salt
  • 1 TSP black pepper
  • 1 cup brown sugar, or mollases, dark corn syrup, sorghum ETC
  • 1/2 gallon Cider Vinegar

Fresh Tomato Ketchup Recipe

  1. Take all your ingredients except the vinegar and put them in a large sauce pot. If you don't have one big enough the recipe easily converts to smaller sizes.
  2. Bring the ketchup to a simmer and allow to cook about 1 hours, stirring so the bottom does not scorch.
  3. Once this is done put the hot ketchup through a food mill or sieve to process smooth, strain to remove any skins or seeds left over.
  4. Return the ketchup to the stove, add the vinegar and cook down to thicken.
  5. When you have reached your desired consistency remove and cool, The ketchup will continue to thicken while it cools

Mustard Is Loved Around The World

This is a spicy smooth German mustard and a piece of hard sour bread. Yummy!
This is a spicy smooth German mustard and a piece of hard sour bread. Yummy! | Source

Mustard Recipe Variations

Here are some more variations on my whole grain mustard recipe.

  • Replace White Wine With Bourbon For Bourbon Mustard
  • Add 2 tbls honey for a tangy honey mustard,
  • Add 2 Chipotle peppers with Adobo sauce for Spicy Smokey Chili Mustard
  • Add 1 Tbls Caraway Seeds for a great Sandwich mustard
  • Add 2 TBLS prepared horseradish

Whole Grain Mustard Recipe

This recipe makes a delicious whole grain Dijon style mustard. It is easy to make and with practice can be turned into a unique, signature condiment from your kitchen. Two things to remember is 1: The longer you process the mustard the smoother it will get but it will never be completely smooth and 2: The mustard will become less strong if you let it sit uncovered, the longer it sits before sealing the milder it will become.

Ingredients are simple: 1 cup of dry white wine like sauvgnon blanc. I recommend a French wine because many of the New World SB's are too citrusy for this mustard. Also, 1 cup of white wine vinegar, 2 ounces of yellow mustard seeds and 2 ounces of brown mustard seeds.

To prepare: Mix all ingredients in a stainless steel, ceramic or other non reactive bowl, cover and allow to sit for 2-3 days. The length of time for this step can be adjusted, different lengths of time can affect the nuances in the finished product. After sitting in the fridge put all ingredients in the food processor and blend until you reach the desired consistency. I like mine to be chunky and only pulse the mixture until the seeds are all broken. If your mustard is too thick simply add a little vinegar or wine.

White Mustard Seeds

White mustard seeds are used to make spicy German mustard known as senf, one of my favorite mustards.
White mustard seeds are used to make spicy German mustard known as senf, one of my favorite mustards. | Source


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    • TMHughes profile imageAUTHOR


      6 years ago from Asheville, NC

      Do it! Ketchup is fun and takes to so many other flavors too!

    • Better Yourself profile image

      Better Yourself 

      6 years ago from North Carolina

      Great hub, and Congrats on HOTD! It's interesting to learn about how things/names/etc evolve over time. And I never considered making ketchup at home but think I will have to try it now! Thanks for sharing!

    • Sunshine625 profile image

      Linda Bilyeu 

      6 years ago from Orlando, FL

      I'm more of a mustard fan than ketchup. I agree there are more delicious mustard flavors. A marvelous shout out to mustard!

    • Thelma Alberts profile image

      Thelma Alberts 

      6 years ago from Germany and Philippines

      Congrats on the HOTD! This is a very interesting and informative hub. I did not know that mustard is a ketchup. I love Senf (mustard) more than tomato ketchup for my Bratwurst and other German sausages. Thanks for sharing.

    • rose-the planner profile image

      rose-the planner 

      6 years ago from Toronto, Ontario-Canada

      Congratulations on HOTD, well deserved indeed! You learn something new every day, I had no clue that mustard is just another type of Ketchup. Your recipes for the ketchup and whole grain mustard recipe look awesome, I will have to bookmark this. Thank you for sharing. (Voted Up) -Rose

    • techygran profile image


      6 years ago from Vancouver Island, Canada

      Well, I love mustard... and this is a very interesting take that well-earned you the Hub of the Day! Congratulations!

    • KawikaChann profile image

      Kawika Chann 

      6 years ago from Northwest, Hawaii, Anykine place

      Nice job there chef! Very informative and fun to read. It's a pleasure to read. Up/awesome/following. Peace. Kawi.

    • TMHughes profile imageAUTHOR


      6 years ago from Asheville, NC

      Awesome! Let me know how the mustard comes out!

    • Sugahware profile image

      Robyn D Bera 

      6 years ago from California

      I love this hub! I already grow giant red mustard in my garden for pest control. We eat the leaves. I wonder if I can use your mustard recipe with my seeds, which are just starting to appear. The seeds are white. I will also try your ketchup recipe as I have tons of tomatoes. I try to make most of my food from scratch and avoid everything processed, so I really appreciate this hub. Congrats! Voted up and pinned!

    • TMHughes profile imageAUTHOR


      6 years ago from Asheville, NC

      Give us a recipe! It sounds good, I like salad and chops!;-)

    • thumbi7 profile image

      JR Krishna 

      6 years ago from India

      Congrats on Hub of the Day

      We use mustard regularly in our coking at home.

      There is something called "Kasundi" which is mustard based and very common in Bengali households. It is good to eat Kasundi with green leaves, fries and chops.

    • TMHughes profile imageAUTHOR


      6 years ago from Asheville, NC

      Thanks everyone!

    • TMHughes profile imageAUTHOR


      6 years ago from Asheville, NC

      Of course! Thank you so much!

    • Kathryn Stratford profile image


      6 years ago from Windsor, Connecticut

      First of all, congrats on winning HOTD!

      I really enjoy finding recipes for condiments, or other items that are typically store-bought. I want to start making some things myself, and customizing them to my tastes. I also want to find good recipes to make for homemade gifts, and these two sound great for that purpose!

      It's interesting to hear the history behind ketchup, and to learn that mustard is actually a ketchup.

      Thank you so much for sharing, and have a wonderful day. This is bound to be a popular post, so good luck with the traffic increase.

      If you don't mind, I would like to include a link of this to my article on barbecue cookouts. I am also going to share on Google Plus! Voted up, sharing here on HP, too.

      Have a wonderful day!

      ~ Kathryn

    • pstraubie48 profile image

      Patricia Scott 

      6 years ago from sunny Florida

      Ok so from now on, I will stand corrected and ask kindly for the mustard ketchup and tomato ketchup to be passed.

      Congrats on HOTD. Angels are on the way ps

    • W1totalk profile image


      6 years ago

      It is something about the history and the recipes that makes this article awesome. Great read.

    • starbright profile image

      Lucy Jones 

      6 years ago from Scandinavia

      Sounds wonderful. Mustard is our 'ketchup' of preference, but we haven't tried making it ourselves yet. Thanks for sharing. Voted and shared.

    • TMHughes profile imageAUTHOR


      6 years ago from Asheville, NC

      I am so completely surprised and pleased that my hub was so well received. I love hubpages and the outlet they have provided to me and to everyone else. I was inspired when I developed this hub and I hope that I can be as inspired in the future. Thanks Hubpages!

    • TMHughes profile imageAUTHOR


      6 years ago from Asheville, NC

      I'll check it out. I love wasabi too , try out white mustard seeds for really hot mustard

    • aviannovice profile image

      Deb Hirt 

      6 years ago from Stillwater, OK

      Try kekap manis and plum ketchup, if you haven't already. Thanks for providing these good recipes, and my plan was to make mustard soon enough. I will try your recipe. A like a good strong mustard for ham sandwiches, and have even resorted to using prepared wasabi.

    • rebeccamealey profile image

      Rebecca Mealey 

      6 years ago from Northeastern Georgia, USA

      Well, I'll be darn. I never knew mustard is a type of Ketchup . AND I never thought of making it at home. Something else to do with all those tomatoes. Thanks!

    • TMHughes profile imageAUTHOR


      6 years ago from Asheville, NC

      You're welcome thanks for the comment

    • Jackie Lynnley profile image

      Jackie Lynnley 

      6 years ago from The Beautiful South

      How interesting, I am keeping this to reference back to! Thank you. ^


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