3 Healthy DIY Condiment Alternatives

 

Healthy Condiments That Are GOOD for You

Video taken from the channel: Better Done Yourself


 

A Dietitian Explains the Candida Diet | You Versus Food | Well+Good

Video taken from the channel: Well+Good


 

3 EASY KOREAN SAUCE RECIPES (for Korean BBQ + much more…)

Video taken from the channel: Cheap Lazy Vegan


 

4 Ingredient Homemade Vegan Mayo Plus vegan tartar sauce and garlic aioli!

Video taken from the channel: Brownble


 

Homemade Condiments Better Than Your Favorite Store-Bought Version • Tasty

Video taken from the channel: Tasty


 

3 Soy Sauce Alternatives: Health HacksThomas DeLauer

Video taken from the channel: BeFiT


 

3 HEALTHY SAUCE RECIPES (NO OIL)

Video taken from the channel: Simnett Nutrition


3/4 cup raw cashews 1/2 cup water (substitute unsweetened plain almond milk for creamier sauce) 2 tablespoons lemon juice 1/4 teaspoon sea salt 1–2 teaspoons maple syrup or agave nectar (substitute organic cane sugar or stevia to taste) Optional: 2–3 chipotle peppers in adobo sauce, plus 1 teaspoon. 9 Healthy Condiment Swaps 1. Try ketchups without added sugars. Your fave ketchup may be packing more added sugars than you realize. That’s 2. Use hummus to add flavor to sandwiches, salads, and wraps.

If you’re looking to add more nutrients into your diet, 3. Healthy Condiment Swap: Switch it up with Greek yogurt combined with herbs and spices for flavor and creaminess, or avocado as a substitute for a healthier fat. 1 Pesto or hummus can also serve as mayo alternatives as spreads for sandwiches and wraps.

1. SOY SAUCE. But don’t spend hours in the aisles of your supermarket counting calories, carbs, or sodium levels on the hundreds of condiment offerings. You can make your own alternatives to these condiments and feel confident that your healthy spread of dishes won’t be trumped by any toppings that can destroy the nutrition of a dish when used in abundance. Here Are Some Homemade Alternatives (With Recipes) To The Unhealthy Tomato Ketchup: 1. Tomato Salsa Salsa sauce is a Mexican export that has found admirers around the world.

The tomato-based sauce can be 2. Homemade Tomato. 1 cup mayonnaise (extra credit if you use your own homemade version!) 1/3 cup mustard (again, there’s no harm in using your own!) 2 tbsp lemon juice. 1 packet sugar substitute or a bit of honey. Combine all ingredients in bowl and mix thoroughly.

To store, refrigerate in airtight container. Ditch the Sodium But Not the Flavor With These 15 Healthy Alternatives to Salt and very fresh. You can get one 3.5-ounce bag for a little over $6.

Whether it’s homemade or store-bought. Raspberry Chia Jam from The Natural Nurturer. The Best Homemade Healthy BBQ Sauce from Primally Inspired.

Spicy Maple BBQ Sauce from Ditch the Wheat. Peach BBQ Sauce from A Girl Worth Saving. Homemade Hot Sauce from Food Republic. Garlicky Chili Hot Sauce With a Punch from White on Rice Couple. Healthy Homemade Ketchup by My Whole Food Life.

Healthy Ketchup by Chocolate-Covered Katie. Easy Homemade Ketchup by Wellness Mama. Mustard. There isn’t a ton of magic to making this tangy, anti-inflammatory condiment at home: all you need are mustard seeds! Recipes to Try.

Honey Dijon Mustard by Meghan Telpner. Homemade Mustard by David. These homemade condiment recipes will have you skipping the dressing aisle for good. 1 / 40.

Taste of Home. Spicy Chunky Salsa Vinegar adds a refreshing tang to this sweet tomato salsa. It’s wonderful as is, but for more heat, leave in some hot pepper seeds.

This healthy alternative spread will have you making more of your own homemade.

List of related literature:

Then, to get a balanced sour taste for the oil, add one of the following: a splash of apple cider vinegar, 1 Tbsp. raw cultured vegetables, 1 tsp. organic mustard (made with apple cider vinegar instead of white vinegar), or a squeeze of lemon.

“Loving Yourself to Great Health” by Louise Hay, Ahlea Khadro, Heather Dane
from Loving Yourself to Great Health
by Louise Hay, Ahlea Khadro, Heather Dane
Hay House, 2014

Condiments, Ketchup; mustard (Dijon and yellow); soy sauce; commonly used oils; vinegar; salt and pepper; Make a homemade salad dressing each week oils, spices pepper sauce; dry spices; honey; molasses; syrup; yeast for baking; herb and spice pastes (garlic, for salads.

“Fearless Feeding: How to Raise Healthy Eaters from High Chair to High School” by Jill Castle, Maryann Jacobsen
from Fearless Feeding: How to Raise Healthy Eaters from High Chair to High School
by Jill Castle, Maryann Jacobsen
Wiley, 2013

Variations include removing the oil, using only lemon juice and no vinegar; using tamari instead of salt; adding nutritional yeast; adding apple or orange juice, and so on.

“Anarchist Cookbook” by Keith McHenry, Chaz Bufe, Hedges Chris
from Anarchist Cookbook
by Keith McHenry, Chaz Bufe, Hedges Chris
See Sharp Press, 2015

Whisk ¼ cup mayonnaise, 1 tablespoon white vinegar, ½ teaspoon Dijon mustard, ½ teaspoon sugar, ½ teaspoon salt, ¼ teaspoon toasted caraway seeds, and ⅛ teaspoon pepper together in large bowl.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

If you use the highest-quality unrefined ingredients, then homemade mayonnaise is actually a healthy food.

“Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health” by Ivy Larson, Andy Larson
from Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health
by Ivy Larson, Andy Larson
Victory Belt Publishing, 2019

Thinly slice both cucumber and tomatoes into the same thickness, then combine all of these, adding salt and dressing (mix vegetable oil, egg yolk, and, according to taste, add mustard and vinegar, and whisk together).

“The Bathing Women: A Novel” by Tie Ning, Hongling Zhang, Jason Sommer
from The Bathing Women: A Novel
by Tie Ning, Hongling Zhang, Jason Sommer
Scribner, 2012

Double-hot mustard: Boil % cup of cider vinegar, 3% cup of cider, 2 tablespoons of honey, 1 tablespoon of chopped roasted hot red peppers, Vá teaspoon of turmeric, and V3 to 1 teaspoon of Salt.

“Rodale's Illustrated Encyclopedia of Herbs” by Claire Kowalchik, William H. Hylton, Anna Carr
from Rodale’s Illustrated Encyclopedia of Herbs
by Claire Kowalchik, William H. Hylton, Anna Carr
Rodale Books, 1998

FOR THE DRESSING: In a blender, purée the pine nuts, lemon juice, honey, 1½ teaspoons salt, and the crushed red pepper.

“The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant” by Scott Conant
from The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant
by Scott Conant
Houghton Mifflin Harcourt, 2013

One advantage of homemade relish is mixing flavors you don’t find in commercially produced relishes.

“Backyard Homesteading All-in-One For Dummies” by Todd Brock
from Backyard Homesteading All-in-One For Dummies
by Todd Brock
Wiley, 2019

—Make the dressing: mix 11, cup OLIVE Oil, la cup LIME JUICE, 2 TBS TARRAGON VINEGAR OG BALSAMIC VINEGAR.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
from Cooking for Healthy Healing: The healing recipes. Book two
by Linda Page
Traditional Wisdom, 2002

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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145 comments

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  • A simple dressing I make is:
    1 cup plain non dairy yogurt
    1/2 of a English cucumber sliced salted and drained
    1 tablespoon dill
    pepper to taste

  • You are worry about metal and acid in tomatoes when it comes to jar lid, but you haven’t when it comes to tomatoes paste in metal can? Stay away from canned food what contains acid.

  • I am sure this comment has been made before, but this video is AWESOME SAUCE! Thanks so much for the no oil recipes. You are the bomb!

  • Hi Derek. I live the the states and can’t seem to find the Amano Genmai Miso anywhere. Might you have an alternative brand you can reccomend?? I’m MISO illiterate.

  • being a nutritional guy im surprised you are double dipping your spoon..even if you are the only one eating…if you dont finish and put away for later..its growing germs…just saying. other than that i love the recipe ideas

  • Hope you are generous enough to support fellow you tubers =] because my favorite salad dressing is Honey Mustard from this lady: https://www.youtube.com/watch?v=WKU2K5TRUfA&t=55s I leave out the yeast and almond milk and just use water and it is The Best!!! Love my salads with just a little bit of that dressing!

  • I made that mayonnaise as my sister has allergies on cow milk and egg. I used corn oil (we don’t use sunflower oil at home and olive oil gave strange taste) and added mustard and salt. It was actually pretty good, I’ll prepare it again with great pleasure.

  • Hi, I’m wondering if you would make a “Sauces” Playlist, because they’re pretty buried in the 80plus “what I eat” Playlist.
    Thanks in advance if you do!!

  • Thank you for sharing your recipes. My favorite tahini dressing that I put on almost everything is (I especially love it on baked sweet potatoes, baked potatoes, roasted carrots and Brussels, peas… It’s also really good on kale with a head of roasted garlic. YUM!):
    6 Tbsp tahini
    50g (about 20-30) whole raw cashews, soaked and rinsed

    4 medium sized cherry tomatoes (about 2 Tbsp)
    1 large clove of garlic
    1 tsp tamari (or other similar)
    2 tsp lemon juice

    salt to taste

    Blend until smooth.

  • Guys help im trying to go vegan currently 5 or 6 day already i need cheese fries in my life and vegan chili also burgers and wings..

  • It looks like you are losing a lot of the sauce to the sides of the blender. If you use a smaller blender such as a nutribullet, you will recover more sauce.

  • I am a huge fan of relish. Is relish a healthy vegan sauce? (it’s kinda not a sauce but for a lack of a better term let’s call it that)

  • Is Greek yogurt and avocado ok to make some sort of a sauce just started healthy eating but love sauces not the calories and additives many thanks

  • Great recipes! If you could put recipes in the bio of the video I think lots of people would so so appreciate it! Screenshotted someone’s comment with recipes and definitely using later! Thanks!!����

  • Thank you for these wonderful recipes. Finding oil-free dressings for my salads or cooking has always been a challenge for me. Made the Ginger Miso (going to use it for my salad for work tomorrow). Very delicious. Next time I’ll try it with the peanut butter (or almond butter) and the ACV.

  • I have the same Vitamix. I find it’s too big for sauces. So I just bough a Magic Bullet ($40) for small quantities and it’s amazing! I still love/use my Vitamix every day, but a small blender works better for small quantities

  • a cheaper option instead cashews..
    1c sunflower seed soaked
    1/2 c water
    1-2 cloves of garlic
    4-5 tsp lemon juice
    salt&peppa
    I used nutribullet to mix

  • Hey Derek, I was airfrying some chickpeas, sweet potatoes, broccoli, zucchini, red onion and tomatoes while watching this video. I made the Tahini herb dressing to put on top. OMG!!!
    It was delicious! A BIG thank you from Texas (because everything is bigger in Texas…lol).
    Going to subscribe to your channel now. Have a great night!

  • Candida overgrowth destroyed 4 months of my life. I didn’t know the cause for a long time. But it resulted in depression, skin issues, dandruff, anxiety, paranoia. It was a dark time that almost destroyed my marriage. Getting on a very clean keto diet fixed it. Except I still drink alcohol (gin)

  • Hey guys, anyone know if you can freeze these sauces? I was thinking about making them in bulk and portion them out in the freezer for later use:) Thanks:)

  • Hi, sorry, I may be thick but: why do you need to add pickling juice / culture to the tomato paste? I watched a number of videos on fermenting (whole/cut) tomatoes. most call for salt only. Is it to drop the Ph faster? thanks

  • Your soo cute and i enjoy your videos! Keep those bloopers goin’ i just started raw after kicking cancers ass! Love you tooo crystal!♡ keep him on track!♡

  • But the cocounut aminos doesn’t have the zing that soy does? I bought the Braggs but didn’t open because it has so much SODIUM. still some soy but NO GMO/gluten that destroys our thyroid! Thyroid girls: AVOID SOY! DIY sauce: 2 cups bone or veggie broth, 1 tsp balsamic vinegar, 1 tsp red wine vinegar, 2 tsp molasses, tiny bit of sesame oil (for asian feel) in pot on stove, stir. Add 1/2 tsp onion powder (prebiotic), 1/4 tsp ground ginger, 1/4 tsp garlic powder (prebiotic), 1/4 tsp pepper, Him. salt or not. Bring to boil, reduce to simmer for 8 min to reduce. Use over rice or stir fry!

  • Spicy Cayenne Sauce
    1/4 avacado, a lemon slice, 1 miniature bell pepper, 1 TBSP mustard, 1/2 TBSP ketchup, 1 tsp ground cayenne pepper, 1 tsp salt, and 2/3 cup water.
    https://cdn.discordapp.com/attachments/390469214005231627/554044166774980638/IMG027.jpg

    Thank you for getting me started on this Derek it goes great with potatoes, rice, and I’m sure would work with lentils/beans too

  • why is this on another channel? I’m not convinced about the estrogen in soy argument. It seems phyto estrogens are very different.

  • They said to be careful not to use Balsamic glaze because of the sugar, then put in 2 teaspoons molasses??? That’s 10 grams of sugar! And they didn’t Explain that. What am I missing???

  • It’s so shocking how bad soy is for the thyroid. I have a question Thomas is it true that even if something is organic and has a non-GMO label it can still contain GMOs? I like making a tofu stir fry with dulse (for iodine).
    Tofu is supposed to be one of the worst but I heard tempeh and edamame aren’t as bad. Thanks in advanced!

  • Adorable couple…..and hey guess what? Cooked it along with ya and OMG it smells AMAZING!!! Still have 4 min of simmering to go. Thank You!

  • Now how to make it that recipe Keto Friendly. Thank you for the video ��. I found this by video by accident and I already follow Thomas, on another channel, for Keto information.

  • soy sauce causes gyno? genetically modified foods are garbage? gtfoh. you tell 2.9 million people this hogwash and people believe it cause….you’re jacked? right

  • Why are they always talking about thyroid alot… dude just hump the girl and share your intimacy after the video…we came for the recipe not for how to cure the thyroid in that girl….

  • The immune system never attacks itself although “modern day” medicine tells people that. The human body is designed to heal itself. We build antibodies to attack pathogens in the thyroid or pancreas with type 1 diabetes. This is why antibodies are raising. The pathogens don’t show up because they’re not in the blood. Wheat gluten feeds the pathogens they also love omega 6 oils and heavy metals found in drinking water and fish. So it’s not the wheat it’s the fact that the person has a pathogen. Source: Medical Medium great book that has been enlightening the medical community.

  • I have recently made several attempts to make vegan mayo with little success. For some reason I thought any non dairy milk would do. You specifically said that a high protein milk was necessary and that not all nut milks would work. So thank you for that one little sentence it changed everything.

  • Almost all seeds nuts fruits legumes pulses vegetables fish chicken and meat we have today are the result of over 10 thousand years of farming and agriculture and some genetic modification. If you want real natural u cant hardly find it anymore.

  • Turmeric is really good for you too. I take it and use it all the time. I think it’s an acquired taste for some but most get used to it after a while. Other related spices are galanga and of course ginger as you mentioned. Galanga is a keynote ingredient in Thai cuisine and a beautiful plant.

  • Thanks so much for your knowledge and awareness. Just want to add that vinegar is not good for us either, no fermentation is good for us. I was distraught when I found this out bc I absolutely loved coconut amigos.

  • Mustard gets spicy or it looses from that spiciness? Only could find mustard seeds that where spicy. Dunno if they are normal ones.

  • Wow! I love you��. Subscribed just after few seconds of watching the first video. Why didnt i come across your videos before ��. Apple cider for mustard paste was on my mind, non of the other videos mentioned it. Was so glad to have found you

  • I’m trying a gluten free diet and just this morning discovered my soy sauce contains it and was so disappointed as I love soy sauce. And 4 hours later you guys came up with these great alternatives!

  • None of these are worth making.
    Ketchup that last 3 weeks,
    Mayo that lasts 1 week,
    Barbecue sauce that lasts 3 days,
    Mustard is ok but it is mustard and mustard powder not that good it is just like making cake from cake mix not truly homemade.
    Making smaller quantities is not worth it. Might as well buy from the store.

  • You need to stop making your lot of noise in this church!
    You need to be quiet in this church!
    You need to stop punching your friends in this church!
    You need to stop kicking your friends in this church!
    You need to stop hitting your friends in this church!
    You need to stop fighting for your friends in this church!
    You need to stop taking your clothes off in front of our friends in this church!

  • You need to stop running outside at your street!
    You need to walk outside at your street!
    You need to stop running into your store!
    You need to walk into your store!
    You need to stop running into your church!
    You need to walk into your church!
    You need to speak nicely to your friends in the classroom!
    You need to turn around and you need to do your work neatly and carefully in the classroom!
    You need to stop stealing your food from our friends in the food court!
    You need to stop looking at your friend’s food in the food court!
    You need to stop throwing your food on the floor!
    You need to stop dropping your food on the floor!
    Call for help if you need it, but do the work yourself!
    You need to stop fighting for your friends in this church!
    You need to stop taking your clothes off in front of our friends in this church!
    You need to stay in your seat and you need to stop getting up off your chair in the classroom!

  • This is actually the first time I made something, which I saw in one of your videos. I have to say, that this is by far the best Ketchup I’ve ever eaten. Thanks

  • This would be so useless,no one would use that much of one condiment in a few weeks,and it would be so much cheaper to just buy the condiment in the first place than buy all the ingredients.

  • I feel like the only benefit of making your own is if you are planning a huge cookout or you are making something that requires a lot of BBQ sauce like pulled pork. The mustard is the only thing I would make because from this because it lasts way longer than the rest.

  • I don’t think people get what mustard powder is. It’s just ground mustard seeds. They could’ve started from fresh mustard seed and just blended them up into a powder in a spice mill.

  • I’d love to see some of these recipes incorporate some natural preservatives in the future, because lets be real, 3 weeks for an entire jar of ketchup is not practical. All this is is exacerbating the food waste problem we already have.

  • Please don’t make mayonnaise with CANOLA OIL…. your oil is the base flavor for your mayonnaise. Use sunflower oil or avocado oil if you want it to taste good. And don’t use the egg white… only some yolks, it’ll last much longer

  • By heating up the mustard it becomes less spicy and less flavorful. You should mix all the ingredients and let the mustard thicken up in the fridge.

  • Ketchup is not that complex? You just need vinegar and tomatoes…its basically smashed pickled tomatoes that have been thickened? And you did not make barbeque sauce there…the ketchup recipe is closer to barbeque sauce(add ketchup and you have barbeque sauce.)

  • I cannot find mustard powder..It is not here in my country. Besides,I can barely cook spaghetti and meatballs, so this is IMPOSSIBLE

  • I think homemade versions of popular restaurant sauces like the Big Mac sauce would be more interesting to watch. These common sauces are cheaper and easier to buy store versions of which also last longer.

  • Seems like you would have to base your meals around them just so they wouldn’t go to waste. Neither i nor anyone in my household could eat that much mayonnaise or catsup in that amount of time still pretty interesting tho.

  • For mayonnaise try grape seed oil and just a bit of olive oil fot the taste, it make the most beautiful mayonnaise very light and digestible, and l always put plenty lemon an a bit of apple cider vinaiger and always garlic

  • While these recipes probably ‘are’ tastier, the huge quantities that expire so quickly, put them in the ‘nope’ column. Pity!: /

  • Loved your video. Really appreciated the information. I’m a person who loved soy sauce, but just recently realized soy is bad for the body and was wondering if there are alternatives out there. Thanks.

  • What do you call that last sauce you made? Want to buy some of that in a korean store her in the Philippines but I do not know what do you call that.

  • You lost me immediately when you added mustard, you psychopath!

    Update, immediately after you say if we don’t like some ingredients we should substitute, thus confirming the mustard was a troll. Gross!

  • What is the best oil to use? Hellman’s made from Olive Oil was always my fav…. so what do you suggest for oil? I kinda like the bland taste as I will be using it with veggie salads.

  • Thank you for sharing this super easy recipe! I usually buy my Mayo but lately I’ve been having a hard time finding it. Now I can make my own!

  • I have to break it to you: each and every type of oil destroys the guardian and life jacket of your blood vessels, the endothelium, and thus is destructive to your health:( Read: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4586551/ Watch: https://www.youtube.com/watch?v=LoSSGr3HeYg

  • Has anyone attempted this with cashew milk yet? Soy beans and almonds are in my list of allergies. I find coconut milk (and oil) overpowers the flavor of everything I use it in, so I’m hoping cashew milk would work.

  • Anything with soy causes breast cancer in 60% of women. How do you know if it will affect you? You don’t! That’s why it is not smart to use soy. (Breast cancer survivor and former vegan.)

  • I’ve also just made this with almond milk and sunflower oil. I added dijon mustard, salt and lemon juice and it tastes just like regular mayo. I can’t believe how easy this is and so good. Thank you so much for sharing this recipe x

  • Thank you so much! Hemp milk is also very rich. They stopped making my favorite vegan mayonnaise and I don’t do soy. So this was extremely helpful. Thank you very much!

  • Great vid! Does anyone know if these sauces can be kept in the freezer for later use and for how long? Also how to properly thaw them?

    I’d like to make some and store away, so I don’t have to make them every single time.

  • I find mustard a very VERY important ingredient in this mayonnaise! Because that gave me the distinct taste, I was looking for, I knew all to well from my childhood of any other mayonnaise that I had. It doesn’t taste like mustard at all, but like the mayo I was looking for!

    Also add a little curry powder and paprika powder, to give it a little more color and flavor of the original. You also can add Kala Namak, to give it that “eggy” flavor if you like. (I don’t. Industrial mayo doesn’t have much egg in it AT ALL so that’s why it tastes so different. The color comes mostly from the turmeric.)

  • I made it with almond milk and it turned out great!!!! I used vinegar instead of lemon juice and mustard powder. Next time I will use regular mustard. Thank you for sharing!!

  • I made this the first time and it worked well, however the last two times I tried it my mayo didn’t thicken at all. I believe I’m doing everything the same as the first time. What could be the problem?

  • The key ingredient is soy milk because soy is rich in lecitin like egg yolks are. And lecitin is the emulsifier binding the water to the oil.

  • A mix of silken tofu and sunflower lecithin emulates the protein and lecithin content of an egg and makes for a better texture than soy milk, as well as better stability when you store it. Just use about a tablespoon of lecithin granules and a heaping 1/4 cup of silken tofu per cup of oil. Also, a mix of lemon juice and vinegar tastes better, imo. Lactic acid, too, if you can find some that is certified vegan. About 2 tablespoons total acid per cup of oil. And some white pepper and ground yellow mustard powder finishes it up nicely.

  • Am really grateful and thankful for what Dr Ozula has done for me and my family. I Was having HERPES for good three years with no solution, the diseases almost took my life and because I was unable to work and I was also loosing lots of money for medication,but one faithful day when I went online, I met lots of testimonies about this great man so I decided to give it a try and to God be the glory he did it. he cured me of my diseases and am so happy and so pleased to Write about him today. if you need his help link him up on ig Dr Ozula or you also want to get cured just the way I got mine, just email him below [email protected] gmail.com or Whatsapp ;+2347050891914 and get your healing. He has cure for other deadly diseases like Diabetes, Hiv/Aids, Hepatitis of all types and Cancer

  • When i mixed the oil and the soy milk i did not get that same fluffy, creamy texture. I tried twice and only got a liquid texture.

  • How long will the pepper paste and the fermented soybean paste last? I have had both in my fridge for 6 months because of one recipe I made. Don’t know if I should risk dying or just buy new boxes. ☠️

  • Black Salt for that eggy flavor. Ive made lots of vegan mayos and just couldnt figgure out what was missing and it was the Black Salt. It was def thee game changer for actually being able to like Vegan Mayonnaise’s… thanks for sharing your recipies.!!)D
    ����✌️

  • Wow, I usually don’t leave comments on youtube but I’m just stoked with this recipe. Just tried it and it’s incredible. I used half Sunflower and half olive oil and added some Dijon mustard. This is the best mayo, vegan and non-vegan, that I’ve ever had in my life! Thanks for this!!!!

  • Ridiculing soy outright is just plain nonsensical. I need to do my own research on this first, but the claims made by these guys just seem bogus.

  • Soy is very toxic so I use almond milk or coconut milk. And if I want any sweetener I use organic maple syrup. I also use coconut oil and olive oil. Bragg’s vinegar a little because you don’t want it to curdle and remember to let it set in the refrigerator for an hour before you serve it. I use it with my eggplant with smoked paprika dehydrated what I call bacon. Of course I marinate the eggplant in the tamari sauce and chili powder and you can use Liquid Smoke or smoked paprika and dehydrate on 118, never over 118 degrees for about 20 hours. That way your food isn’t cooked and all the nutrients and enzymes are still there.

  • It worked too well, and my mayo was too firm… �� it looked like scrambled eggs. What should I do to avoid that? I used Alpro Soya.

  • Absolutely delicious and so easy to make. Tnx for the recipe!:) You’re missing mustard though, this make the mayo tast like well mayo 😉

  • I know that soy growers have spent millions of dollars making consumers believe that it is an excellent healthy food but that is SO UNTRUE…. do your homework and you will find that it is extremely bad for you….. Just thought you might want to know.
    Soy is extremely high in LECTIN and that is the plant’s natural pesticide and it is poison to us too. Your body stores poison in the form of FAT…… I actually had to go to a Holistic weight loss clinic to find out this shocker and my research confirmed it.

  • mine turned out more like jello for some reason? maybe my like was too cold? I didn’t blend for too long though so perhaps I needed to blend it a little longer?

  • thank you so much for sharing this video.. its been four days since im looking for a perfect gochujang sauce for my business and boooom! you have it here.. what a relief.. thanks! much love!

  • Thanks for watching, everyone! Don’t forget to subscribe and follow my Facebook page for more frequent updates:) http://www.facebook.com/cheaplazyvegan

  • Thank you very much for all of these recipes! I have been thinking of making these sauces for a long time but was lazy to search. For some reason, the first thing i saw was this video so i decides to click on it and voilà! Also your voice is beautiful!

  • How is dry mustard homemade? Mustard is made from ground mustard seeds. I get the appeal in using dry mustard but its hardly homemade; but let me tell something else though, I sure as hell use it!

  • I tried the mustard, and the taste was not very nice… very bitter. I suspect the quality of my mustard seeds… Type of seeds? Freshness? The ketchup is my next trial. Thanks a lot for your video.:0)

  • measuring is necessary you can’t always say ”add some” while you are using tbsp to measure….being lazy is not always everything for your ebook, you will thank me if you do

  • i think your funny just how the way you talk with the acting got me laughing, i really injoy your speach, plus your voice is cute too

  • I have sort of an ignorant question here. How is Doenjang different from Miso (other than the obvious being one is Korean and the other is Japanese)? Can they be used interchangeably, or do they have completely different flavors?

    (Edit for Clarification: After googling a bit, I know Miso is fermented with grain and Doenjang is not…my question has more to do with flavor)

  • I’m sorry ur making your korean ppl look bad. as a matter of fact I’m not using nothing you recommend hear your to fuckin sloppy!!!!!!!

  • My partner is allergic against every sort of red pepper or chili… I know that it’s pretty essential but I don’t think it was worth poisoning and murdering my beloved. Does someone have an idea how I could replace that ingredient for the Korean dishes on this channel?

    They told me that a mixture of black pepper, anise, cinnamon and some other spices is generally a good replacement, making a dish “more tangy-spicy instead of spicy-spicy” but I’m not sure if it suits the Korean recipes perfectly.

  • I dunno why, but I like hearing you speak Korean words. lol

    I wish I wasn’t allergic to sesame seeds. Sesame is such a nice flavor.

  • I am 100% a meat eater, but I found this video informative and can’t wait to try that spicy sauce. We just made a Korean BBQ glaze and I am hooked on Korean style sauces. Thanks for broadening my horizons on difference sauces available to make.

  • i’m sorry, but is there a difference between sesame oil and toasted sesame oil? cuz i can only find the former and wanna know if i’m missing out on something

  • LOL vegans….. hilarious. A global study found 80% of vegans will start eating meat again and they will absolutely LOVE it and then out of those 80%, 80% will eventually return to being vegan again…. LOL… you live one life and food is something one can enjoy EVERYDAY and it is a necessity…… strange how vegan forums are full of vegans who find eating a daily strain… what a waste of a life…. not to mention the fast growing rate of OBESE vegans with their food packed full of fat and sugar and carbs… heres a tip vegansthe body is made of flesh, protein and fat and that what you should eat…… CARBS ARE NOT GOOD FOR THE HUMAN BODY!!!!!!!!!!

  • Girl thanks for this video so much, ive been interested in korean dishes lately and this video is really helpful
    From Russia with love)

  • Hey girl! Happy new year from Perth! I just wanted to ask if you think that if I pan fried white rice with the Cho Gochujang sauce plus other veggies like onions, that it would taste nice?

  • https://forms.office.com/Pages/ResponsePage.aspx?id=7dGrsGZJdEKfGVndZj6B9S9q9_nyD1xFko8qK1M54vZUQUNRV0o4UTFPM0dUWDNRSEdKVjhCWUFHVC4u
    can you please fill this in for me thanx:):)

  • My favorite sauce is the sauce is the second one and I’ve always been so intimidated by it!… idk why when i make simple korean food all the time (black bean noodles,tteokbokki with ramen and whatnot) I think its because of the vinegar and it usually calls for corn syrup which i don’t have but LOL thank you so much for the vid! Cant wait to make it today to add it to all my rice and veggies

  • I have almost everything for that 3rd sauce!!! I need gojugang and that’s about it.:D Finally.. I’m stretching out my vegan budget. Lol

  • Love this video and look forward to trying all of them very soon!
    Tip:
    When I am mixing liquid and dry ingredients, I do it in this order –
    Mix the driest ingredients (flour, powder, salt/sugar, etc) first.
    Then I add the next less-dry/less-wet ingredients (paste, oil, syrup, etc) in stages, mixing well.
    Then I add in the wettest ingredients (the liquids) last and mix until everything is well incorporated.

  • I make a variation of the second one all. the. time. It’s so good. I use it for bibimbap, bibim mandu, bibimmyeon… EVERYTHING. I love it with broccoli mmmmmmmm

  • SOUND AWESOME but finding out that SOY is really a bad health choice. You commented that other nondairy milk does not work, does that include almond or coconut milk?

  • I love that you’re doing more Korean recipes! Too bad the local Asian food shop here doesn’t sell the pepper paste. But the owner does make and sell fresh tofu so that’s a blessing.

  • I’m so happy with your video as I’m Korean! Thank you for introducing Korean sauces. And I learned how to make these sauces from your video, which is kind of funny:)

  • If you give your raw shelled eggs a vinegar bath. Just mix 1 part vinegar to1 part water let soak for 5 minutes or so, then a rinse and you have sterilize your egg shells this is only whole eggs to make mayo or sauce not cracked use shells that something different. You can do this with any thing (meats only about 5 min in cold water)., (fruits, veggies cold water). I use distilled vinegar and it make things like( grapes plums tomatoes cold water)they last a little longer.you can give all your ( jars bottles utensils )what ever use plastic no metal soaking vessel just( use really warm water for jars and utensils) leave to soak until water cools air dry��

  • I notice lots of people keep on talking about Custokebon Secrets (search on google). But I’m uncertain if it’s good. Have you ever tried using this popular weight loss secrets?

  • She just promoted butter as a health food and didn’t mention that animal products are counterproductive to the human microbiome and should be avoided above all things. �� Dr.Gregers evidence-based videos>all the other sold out youtube health scammers.

    One more thing:
    Animal-agriculture/eating wild animals causes pandemics.
    Go to google scholar for evidence.

  • Doctors are the worst healthcare hacks to go to most are at most C average students that think they know everything and were never taught to think outside the box plus they don’t often follow their own advice and when they do they might realize that it would fail anyway because they were taught fairy tales in Medical Schools if it weren’t for Nurses Doctors would kill more people than they already do. The over writing of prescriptions for Antibiotics and Steroids is usually responsible for Gut problems which lead to many other problems including most if not many metabolic syndrome or worse. You’re towing the same line but I think you know better but you’d lose your license because the AMA is about profit / keeping people addicted to their pills/procedures rather than healing the actual patient.

  • With making the fermented ketchup, I didn’t see what type of salt did you use. Are you using sea salt? Just so I know it’s not table salt

  • The best anti fungal is Black Cumin/Negella sativa oil, Forget about comercial anti-fungal medicaments, they will destroy your liver in a few weeks

  • strange, I thought the video was going to say something about how bread has made people bored of most foods as a vegan. This was informative knowing its a diet to apply but not continue for just attempting to regulate unexpected growth of body organisms, typing this on youtube search and seeing the result show up like fad diets to shill ebooks on reminded me of
    ad populum fallacies. But it is youtube, so anything that is searchable is probably a product somehow too.

  • Thus far, I have spent over 300k on my gut!!! All of the doctors just place me on antibiotics and pain pills. There is NO way I can work with a Dr.

  • Guys, losing weight doesn’t need to be difficult (I used to think it did). I’ll give you some advice right now. Look for a diet plan known as Custokebon Secrets. Seriously, that diet plan has transformed my life. I probably should not even be mentioning it because I don’t want a bunch of other guys out there running the same “game” but whatever, I am just in a great mood today so I’ll share the wealth haha.

  • Made all 3 sauces today and used the Miso ginger on a stir-fry for dinner. So good!! Berry vinaigrette with salad for lunch tomorrow. Keep ‘em coming. Thanks!!

  • “And anyone who thinks they have one should be working closely with a health professional”
    LOL ok lady but not everyone has money to spend finding a good private doc.

  • I’ve got powdered Chipotle Chili Pepper in my cabinet that would probably taste even more amazing cuz I love that extra bit of smokiness it would impart. Thanks for the great recipe!

  • well thats where shes totally wrong… keto is a long term lifestyle and keto its the same thing as the candida diet. it should be long term especially if you dont want it to come back, a whole new way of eating and thinking about food, of course it should be long term!! if you care more about health more than unhealthy cravings then long term is the way, unless you want candida back, when it comes back when you get rid of it, it comes back harder and stronger. people who do long term high fat low carb are healthier stronger dont suffer from things like candida, have mental clarity, look young, so many reasons for long term high fat low carb. candida lives off of sugar so if you take the sugar out it starves

  • Sorry what? You say that is good to eat healthy fats but then you say to cut out vegetable oil (olive oil in the picture that is one of the healthiest oil, especially when it’s eaten raw) and you recommend butter (saturated fat, so definitely not healthy)?!?!?!

  • At the beginning I was skeptical with the intense explanation of the diet but the verdict if really professional and helpful, thanks!! Pd: the puns are terrible but… I kinda like them…

  • I just finished making all three condiments, I had to go to the store and buy two cans of organic tomato paste, the rest of the ingredients I had in my home I did my Mayo with avocado oil, I had fermented pickles fermented garlic and honey that was ready thanks for the recipe I owe you one.
    thanks excellent video

  • not sure you know what your talking about yellow mustard seed makes hotter mustard than the brown especially when using water for the liquid

  • oil and eggs are not good for you. there’s not one freckle of evidence to support it being healthy. however, there is evidence that it is detrimental to arteries. If you want healthy mayonaise, use soaked cashews instead of egg and oil.

  • Tried the may. Will not thicken. I have a soup that tastes like mayo. Is there something special about the stick blender that traditional blenders and magic bullets can’t do?

  • If you dehydrate foods. Tomatoes can be ground to a powder. For tomato paste, just add minimal water. There is a detailed chart for mixing. Search for it. But just tomato powder and water.

  • That’s fucking terrible to use a jar like that. You won’t get so much out of it compared to a squeeze bottle or wider jar. Fucking fail you dumb ass hipsters

  • The shelf life’s are absolutely ridiculous and they would cost more to make than store bought items. No wonder BuzzFeed is firing their retards.

  • My coconut curry dressing is 1 apple, chopped coconut meat, water, hemp seeds, pepper and salt to taste, ground mustard, 1 date and avocado….blend to your desired consistency but its my jam. Oh….and obviously the turmeric or curry powder that I forgot to mention lolol

  • Thought your video was too daymn loud but came to noticed it was my headphone forgot that I was wearing it. Love your channel! Imma tell my mama bout you!��✊

  • As specialist, I’m sure Custokebon Secrets is great way to lost a ton of weight. Why don’t you give it a chance? maybe it is going to work for you too.

  • Hi very informative video. Do you have any opinion about acne and estrogen/hormones levels in men? My son who is 22 has been suffering with acne since he was 15. I really feel there is a strong connection between food and hormones. He has acne on his face and back. It’s almost impossible to find a health care provider who has any knowledge of this. Dermatologists just treat the skin. I have taken him off dairy and I try to get him to eat low glycemic but that’s tough. I feel he needs a full blood work up to check his hormone levels. Idk if this is in your wheel house but maybe you have some advice. Thanks!

  • What are some ways to lost a lot of weight? I read a lot of great opinions on the net about how Custokebon Secrets will help you lost tons of weight. Has anyone tested out this popular fat burn methods?

  • This is just fermented garlic flavored tomato paste. Not saying it wouldn’t be good for some things but you are missing all the spices that make catsup catsup.

  • Misinformation. Soy contains phytoestrogens that do not mimic animal estrogen and actually binds to estrogen receptors in cells, actually blocking excess uptake of estrogen. Stop with the bro science.

  • Not gonna lie, I am a little disturbed at the lack of sauce on your food items when you “dip”. I literally douse my food in sauce! ������

  • Hi there, I love your channel and have begun experimenting with fermenting foods. I tried the ketchup and recently opened it up, I found it was hard, like I could slice it. It was a good consistency when I started so I’m wondering what I did wrong or what I missed in the process. And can I fix it? or do I need to start over? I’ve already finished my first batch of mayo and plan to make more today. I used a lot of it to make salad dressing from your other video, which was fantastic. I made the honey and garlic and can hardly stop eating it. I’ve also got onions and garlic going now too.

  • If you use sunflower oil you will be able to taste it but it isn’t bad. I just made some today so it’s heads up. If you don’t like sunflower seeds use another oil.

  • Well, I tried making mayo and it worked! Lol! Didn’t doubt you, I just never realized how easy it was! I did use avocado oil instead of olive. It’s great! How long will it last in the fridge? Thx so much for making this video!

  • so glad i stumbled upon your channel. new subscriber and im going to bing watch you tonight after work. o yeah, how much oil was that? a cup or cup 1/2? tia

  • Actually you can ferment mayonnaise without the ferment it will last a week or two in the fridge, after fermenting it’ll be fine for several months. Add a TB of whey per cup of oil, and after it’s made leave it out at room temp for seven hours or so. This also makes it thicker. The recipe is in Nourishing Traditions.

  • No no whey, stick with a ferment juice. Whey is a dairy ferment, we are making a vegetable firment. Its a different incompatible culture. Yes the whey culture will start a ferment but does not help in having the correct bugs.

  • Thank, you!
    I use mushrooms for the ketchup. And, sometimes, I pasteurize the egg by letting it 4 minutes in 70°C hot water. Perhaps, adding 4 olives + 2 cloves of garlic to the mayonnaise?

  • Adding the lemon is more than flavor it actually kills any bacteria that may be present in the raw egg, It’s known as a chemical cook. Vinegar would achieve the same result. Nice simply recipe. Home made mayo is so good!