Ketchup is probably the condiment of the Gods. Lots of tomato taste, umami, acid from the vinegar, sweetness from the sugar. It is absolutely a fabulous condiment for beef, eggs, potatoes, sausages, burgers, french fries, pasta, and rice. It’s a huge list. This is my recipe for homemade Heinz-style ketchup.
I have previously made my own (sugar-free) ketchup recipe, but this is just a fantastic recipe. I didn’t come up with it myself, but I just thought it is so great that it is worth sharing. This is also the ketchup I use when I make gourmet burgers and hotdogs at home.
Ketchup is known by many names. For example catsup, ketsup, red sauce, and tomato sauce. The last two are commonly used in Great Britain.
No matter what it is called it is delicious and it is something that most people have in the cupboard. Like anything else great, it is worth doing it yourself.
Why make homemade Heinz-style ketchup?
Why make your own ketchup, when you can just buy a one that tastes fine in the supermarket? Well, I’ll turn the question upside down and say: why not?
When you make food from scratch, you know exactly what went into it. A lot of different things are put into factory-produced food to prolong the shelf life. Also, it is much cheaper to transport goods using a regular truck than using a refrigerated one.
When we make food at home we don’t need to take those precautions. We can just put in the things that give us awesome taste, and skip the rest.
The history of ketchup
The word ketchup stems from the Chinese word kê-tsiap. It’s the name of a sauce made with fermented fish. It is believed that the British first tried the sauce around the place of present-day Malaysia.
Ordet ketchup stammer fra det kinesiske ord kê-tsiap. Det er navnet på en sauce lavet af fermenteret fisk. Det menes at briterne først mødte saucen der hvor nutiden Malaysia ligger.
They brought this sauce back to the colonies in North America where they tried to replicate it. They brought this version of the sauce with them back to England. From here the recipe changed to contain mostly mushrooms or walnuts. Up through the eighteenth-century versions with tomato scraps became more and more common.
At the beginning of the twentieth century, people became more and more nervous about preservatives, including the ones that were used in ketchup.
To solve that problem two men by the names of Harvey Wiley and Henry Heinz (yes, that Heinz) came up with a recipe with only natural preservatives. It consisted of sun-ripened tomatoes (instead of scraps), which contain the natural preservative pectin, a fair bit of salt, and a much larger portion of vinegar than was previously used.
That means that the product is shelf-stable, even outside a refrigerator. I am sure a couple of bets were settled with that sentence.
What is the secret behind homemade Heinz-style ketchup?
I am pretty sure that Heinz has a secret recipe that is guarded as well as the Coca-Cola Company guards their recipe.
It’s much easier to make your own version of Heinz ketchup, but you need to know a few key things that will help you get the right taste and mouthfeel:
- You need a bit part of vinegar (and thus sugar) to get the right proportion of sweet to sour as you know it in your preferred ketchup
- You need to put ground cloves into the ketchup. Not a lot, but it is an integral part of the taste
- To get the right viscosity (which defines the way your ketchup flows) you have to put in xanthan gum.
Try this ketchup. It tastes fantastic and, honestly, I think it ticks all the right boxes when it comes to acid, taste, and texture, but still fresher and better than the one you know.
Please share on social media
This is my recipe for homemade Heinz-style ketchup. I hope you want to try it. If you make this recipe and post it on Instagram, please tag me as @foodgeek.dk so I can see it. That would make me very happy.
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Homemade Heinz-style ketchup
- Put everything except the glucose syrup in the blender and blend it until it's completely homogenous.
- While the blender is running, pour in the glucose syrup and blend until it is adequately mixed.
- The last step is putting the xanthan gum in while the blender runs. Sprinkle it in little by little until it's completely incorporated.
- Keep refrigerated until you need it. It keeps for two weeks.
I love food, cakes, snacks, bread and everything in between. I do lots of experiments to find the best possible recipes, so that you don’t have to.