I get asked all the time what about Paleo Condiments. While we could argue if our ancestors would have made mayo. I tend to have the mindset that if it doesn't have any extra chemicals, isn't genetically modified, and is minimally processed it probably pretty safe to eat! So here are a few of the Paleo condiments that people have wanted to see. I have to admit the ketchup needs to be perfected but I like the garlic in this one.
I have to confess that I don’t like mayonnaise, not even a little bit. I think it’s a texture thing. That being said the flavors that the macadamia nut oil added makes it palatable, especially if you mix it into things. While it is a bit of a pain to make your paleo mayonnaise, if you love mayonnaise it is well worth it to make your own. This one is so much better than store bought. I seriously have to wonder about something that can be stored at room temperature or hotter before it's opened. What kind of chemicals do they have to put in there to “preserve” those flavors and keep them from rotting?
Here is my first attempt at Paleo ketchup. If you like big garlic flavor in your ketchup, then this one will be perfect for you. If not you may want to think about cutting back on the garlic or using a small amount of garlic powder. Also, I put a bunch of the other spices that you might want to try in future recipes. Otherwise, this makes a good ketchup, but you also need to be careful not to overdo the honey as it may become too sweet.
Living in Texas this may be one of the most dangerous recipes I have ever posted. For those that live in other parts of the country, let me breakdown barbecue. It isn’t just slathering a piece of meat with some kind tomato sauce and throwing it on the grill. There truly is an art form to true barbecue, of the wood you choose to dry rub or marinade, vinegar vs. tomato sauces to the choice of meat. So, as I said, I am bound to step on someone’s toes on what they think actual “cue” is but here is my version of a paleo barbecue sauce.
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