Homemade sauces/condiments that keep for a while?

Answered on August 19, 2014
Created May 12, 2012 at 6:13 PM

What kind of stuff can I make at home and put in a jar in my fridge that will keep for a while?

I make homemade hot sauce which seems to keep for at least a couple weeks. Flavored butter also keeps. Most everything else I've messed with goes bad in a couple days. Pesto, mayo, dressing, etc. So what tasty stuff can I make that will keep for a week or more?


on May 15, 2012
at 04:47 PM

How long does it actually keep?

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6 Answers



on May 12, 2012
at 06:48 PM

I make mustard myself, that keeps fresh for several months in a bell jar in the fridge. I am always tweaking the basic recipe until I find my favorite one, but I always do brown and yellow seeds, next time I might try to leave the brown whole and ferment and ground the yellow, we'll see. Here's a basic recipe link text

Now that cucumbers are coming in season I also wanted to try some home-made relish. Mayo I don't like so I'll never try.



on May 12, 2012
at 06:15 PM

Whey-fermented mayo will keep for weeks instead of the non-fermented home-made mayo that only keeps for 2-3 days. Google for the recipe.



on May 13, 2012
at 12:48 PM

Homemade mayo will keep through the expiration date of the eggs. I can personally attest to this. I buy the freshest eggs possible when I'm going to make mayo. The flavor is no different at the end of its "life" than on the first day.


on May 15, 2012
at 04:47 PM

How long does it actually keep?



on May 13, 2012
at 03:37 AM

I've made this BBQ sauce a few times. It keeps pretty well in a glass jar in the fridge for a couple of weeks:


(I've started doctoring it up a bit. Once I make a recipe once or twice and know it's one I like, I tinker with it and make it more my own. It's great with ground cumin and a tiny bit of ground cloves added. Never tried with the pineapple like the author suggests, though. I have, however, used canned tomatoes - Muir Glen fire-roasted. Soooo good!)

I think any homemade vinaigrette would keep in the fridge. The oil might separate (and solidify if you use a good olive oil) but it'll mix right back in if you let it sit out for a bit and then shake it up. Don't have any recipes. I usually just wing it: EVOO, fresh-squeezed lemon juice or other citrus, some ACV, a tiny bit of dijon mustard or raw egg yolk to help emulsify (although not required), salt & pepper. Put it in an 8oz Ball jar with the lid on tight and shake away.



on May 12, 2012
at 07:38 PM

I can teach you something from my country - it is a very special sauce that people usually eat with meat or salt pork when consuming alcohol.


horseradish root



salt (to your taste, I do not use much)

Any proportions. If you add more tomatoes, it is going to be more mild. If you add more garlic, it is going to be more... garlicky. If you add more horseradish... it is going to be very very hot and spicy.

Blend peeled and cut into pieces horseradish root in a blender. Add garlic. Blend. Add tomatoes and salt. Blend again. Keep refrigerated in a tightly closed jar.


on May 12, 2012
at 07:17 PM

health-bent (http://www.health-bent.com/category/sauces) has quite a few paleo sauces, typically really easy to make. I made the chili oil and liked it a lot. Put it on everything from scallops to asparagus.

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