Ketchup sauce: the recipe for the famous homemade dressing

The ketchup sauce it is one of the most popular and appreciated condiments in the world. With an unmistakable flavor bitter-sweet it can be made at home with a few simple ingredients and a pinch of patience: the secret of its success lies in cooking, slow and at a low heat, which will ensure the sauce has the right density and a perfect final result. To prepare it, just cook it for about 45 minutes tomato puree in a base of oil and onion, previously flavored with a drop of vinegar it’s a mix of spices1 large tablespoon of sugar and a pinch of salt, and blend everything with an immersion blender.

The result will be a genuine, smooth and velvety sauce, perfect to accompany a plate of fries, like a good home made mayonnaise, or to enhance the taste of hamburgers, hot dogs, chicken wings and roast meat. If you prefer, for a spicy note, you can replace the sweet paprika with the strong one or, for a more delicate taste, you can add more sugar.

Perhaps not everyone knows that, despite ketchup being one of the staple condiments of American cuisine, this sauce actually has oriental origins. The term ketchup derives in fact from the Malay word and indicates a fermented sauce prepared in ancient times with soy and anchovies. The first tomato-based recipe (tomato ketchup) was instead made known for in 1812 by James Mease, a scientist and horticulturalist from Philadelphia who combined tomato pulp with brandy and spices. Modified several times, the sauce, as we know it today, was then perfected by Henry Heinz in 1872 with the addition of onion, vinegar and sugar.

Find out how to prepare ketchup sauce by following the step by step procedure and advice. If you liked this recipe, try your hand at cocktail or barbecue sauce too.

How to make ketchup sauce

Pour a drizzle of oil into a high-sided saucepan, add the onion 1cut into thin slices, and let it dry on a low flame until soft and translucent.

Raise the heat slightly and blend with the vinegar 2.

Add the grain mustard 3.

Combine the ginger powder 4.

Add the sweet paprika 5ground cloves and a grated nutmeg, and leave to flavor, stirring constantly, for a couple of minutes.

Pour the tomato puree, season with salt, add the sugar and mix well with a wooden ladle 6; then cover with a lid and cook on a low flame for about 45 minutes.

Once the sauce has thickened 7turn off the heat and let it cool.

After the standing time, transfer the sauce into the jug of a blender and blend everything with an immersion mixer 8, until a smooth and velvety consistency is obtained. Then pour the sauce into a bowl, cover with cling film and let it cool in the fridge for at least 2 hours.

Once cold, bring the ketchup to the table and serve it, to taste, with a portion of fries 9.

storage

The ketchup sauce can be kept in the fridge, in an airtight jar, for 4-5 days massimo.