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What do you mix with ketchup?

Standard ketchup is ok, but I would like to know what you mix with it and what do you do with it?

For Instance I mix ketchup and worchestershire sauce and a little chili powder for my meatloaf glaze. You can also use the same mixture for a steak sauce.

I would think you could mix ketchup and cayenne or hot chili sauce with nice results.

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  1. A couple of years ago we had a German girl stay with us for a few months and she always mixed lots of curry powder into ketchup.

    3 Replies
    1. re: cheesymama

      Appartently, currywursts (currydogs) are very popular in Berlin. They have currywurst stands all over Berlin. I saw it on some food show on TV.

      1. re: cheesymama

        what did she use the curried ketchup for though? was it on dogs or sandwiches or as a spread, just curious

        1. re: iL Divo

          Mostly she used it as a dip for grilled meats. But if she was going to put ketchup on anything she always mixed it with curry first. I found it very tasty with grilled sausage, although I haven't done it since she was here!

      2. For a salad dressing, or a sandwich spread...........

        Mix together mayonnaise, ketchup, India relish (or any sweet relish).
        The measurement of each ingredient is up to you and your taste buds.
        Learned this from my Dad....he called it "Russian Dressing".

        3 Replies
        1. re: Lisbet

          That sounds like the old Jack in the box "secret sauce".

          1. re: Lisbet

            that's a standby in our house.
            I use it for salads and sandwich spreads or as a dipping sauce for fries/fried fish or onion rings

            1. re: Lisbet

              My mother called it "Thousand Island," but it's the same thing. When I make it, I chop up cornichons, like in remoulade.

            2. Mix ketchup, horseradish, worcestershire sauce, and Tabasco to make cocktail sauce.

              8 Replies
              1. re: Philly Ray

                Even if I am supplied (at home or at a restaurant) with a cocktail sauce, I always add a little more horseradish. I like it hot.

                The other day I didn't have any horseradish so I added some kosher creamy horseradish sauce and I think I prefer the texture.

                1. re: GraydonCarter

                  here's a test to you Graydon and by the way, that's a lovely name Graydon.
                  what horseradish brand do you use most? which one have you found to be the best?
                  is there a favorite? I'm curious because I buy the hottest brand made. wondering if you know what kind that is. I do and it's kill------------------er hot!

                  1. re: iL Divo

                    I usually pick up a jar whenever I'm in Lancaster County, PA.
                    For creamy sauce I go to a Jewish deli and pick up whatever is on the counter.
                    Tell us, do tell us.

                      1. re: goodhealthgourmet

                        B I N G O

                        we were in Laughlin Nv years ago.
                        a man asked for horseradish for his ham.
                        they brought it out and stood back.
                        he was old.
                        I swear he almost died.
                        it is that hot and I swear he almost had the paramedics called on him.
                        as did our best friend who is a fireman himself, gad that stuff is killer crazy hot................you get the prize goodhealthgourmet

                        1. re: iL Divo

                          i have a jar sitting in my fridge right now. LOVE the stuff :)

                          1. re: goodhealthgourmet

                            whenever I'm in Ventura California, I think of the stuff. It either originated there or is made there, either way, I love it too.
                            but my brain, not so much.............
                            ^^^ it gives serious brain/nose/throat/sinus............ < fry
                            ๏>\

                            http://www.youtube.com/watch?v=tqgaxN...

                  2. re: Philly Ray

                    >Mix ketchup, horseradish, Worcestershire sauce, and Tabasco to make cocktail sauce.

                    I add fresh lime juice & freshly-ground black pepper too.

                    Cheers!

                  3. Sriracha and ketchup! I like to dip french fries in it.

                    1. pico pica and catsup go together nicely.

                      1. Whenever my SO gets fries or onion rings with a meal, he'll take the pepper shaker, unscrew the top, and pour enough pepper in his ketchup to make a paste. It's surprisingly good, even with old pepper that's been on the table for a while. Fresh pepper makes it glorious.
                        I can't handle ketchup on it's own. I like sriracha in mine. I'm from Utah, so I like to mix mayo into it sometimes too. Don't hate.

                        8 Replies
                        1. re: funklight

                          I won't hate funky and I like that odd, very odd idea of yours. my husband would like it even more. now that's peppery.

                          there was a fast food place I used to get my fries at, it's no longer there, but on their condiment table, they had already mixed, equal parts of mayo and ketchup that you'd put in that little tiny paper cup for dipping your fries into, sounds disgusting but only to folks who hate mayo, I love it.

                          1. re: iL Divo

                            Right there with ya! I think its called 'fry sauce' in some areas. I love to mix Duke's mayo with ketchup, delicious! My oldest standby is Wendy's chili sauce and ketchup. I always have a few packs in my kitchen. Goes great with tator tots, and, well...fries.

                              1. re: Its Still Mooing

                                The Arctic Circle fast food restaurant chain is said to have invented fry sauce in 1948 - which is one part ketchup and two parts mayo.

                                1. re: Its Still Mooing

                                  Dukes is duh bom. I can't remember where I bought it but it wasn't anywhere near where I live, out of state somewhere.
                                  Gad it was some seriously good mayo, so is Blue Plate. yumm

                              2. re: funklight

                                Don't be ashamed of mayo. In Belgium when you stop at one of the larger Frittes (Fries) stands, they have a wide selection of different flavored mayo condiments.

                                1. re: GraydonCarter

                                  yea, like Pomme Frits in NYC? they have all kinds of flavors too.
                                  and the old days when there was a Dives place in Vegas, I think owned by Steven Spielberg or George Lucus but they had great fries and many flavors of mayo sauces to dip them into, so good, also, so gone years ago. wahhhh

                                2. re: funklight

                                  love your SO's method! i'm not much for ketchup, but i'm a total pepperhead. the only thing i've every really liked to use ketchup on is extra-crisp home fries, or really good diner cheese fries, but even then, just a dab of ketchup - plenty of pepper is much more important. great, i haven't had either of those in over a decade, and suddenly now i'm craving them :)

                                3. I used to have a Phillipino friend that mixed mashed bananas with ketchup if she ran out of the banana ketchup she kept on hand from the Phillipines. Once she returned from visiting her homeland and brought me a nice bottle of it back so I could use to dip her lumpia's in. Very good
                                  as were her lumpia's

                                  1. I like this thread Hank. Thanks for starting.
                                    We all have our own good ideas of what to do with this staple.
                                    Bet this thread will get lots of great ideas...

                                    5 Replies
                                    1. re: iL Divo

                                      Well I think your contribution of adding banana to ketchup has to be the most original. I would never have thought of it and wouldn't have thought it would be very good. It is adding something sweet to something pretty sweet. Did she add vinegar or anything to balance out the sweetness?

                                          1. re: Hank Hanover

                                            Yes, if you get the 'HOT' flavor, as it comes in just regular, too.

                                        1. re: Hank Hanover

                                          No it's sold that way in Phillipino/Filipino [how do you spell that word?] stores/markets.
                                          But she'd add it to regular ketchup if she was out of it.
                                          Whether she added vinegar or not, I never asked.
                                          It just always appeared in the office when she brought food in, so good.

                                      1. Ketchup is sweet enough and fairly bland. It just begs for something spicy hot to be added like tobasco, cayenne, horseradish, wasabi, or chili paste.

                                        1. About the only time I mix it's with lemon juice & tabasco as a dressing for avocado.

                                          1. I used to mix Siracha or Tobasco and ketchup/catsup.

                                            Now, I leave the ketchup out completely.

                                            1. I like to add chopped chipotles and some adobo sauce to ketchup.

                                              Also used to mix in spicy deli mustard with ketchup and dip fries into it.

                                              2 Replies
                                              1. re: cheesecake17

                                                I love mixing in chipotles and adobo sauce as well. Perfect blend of smoky, sweet, and spicy. Recipe I use calls for a splash of balsamic vinegar as well. Goes great with burgers, eggs, fries...

                                                1. re: tamagoji

                                                  making some of that chipotle ketchup tonight to go with turkey burgers. i'll add some balsamic and see how it is.

                                              2. I mix ketchup with the following (yes, "mix" not just top or add to):

                                                - scrambled eggs
                                                - fried rice
                                                - Kraft mac n cheese
                                                - sour cream

                                                2 Replies
                                                1. re: ipsedixit

                                                  Kraft mac n cheese
                                                  so there with you...Grilled Cheese also.

                                                  1. re: chris2269

                                                    OGG, hubby does that too and watch out if there's applesauce anywhere near :(

                                                2. Well, I don't really *mix* it, but I like my ketchup with mayo. 'nother German thing, me thinks. It's fantastic with fries.

                                                  As for the curry ketchup.... brrrrr. Thanks, but no thanks.

                                                  1. Ketchup + honey (on fried chicken )
                                                    Ketchup + Soy Sauce + Sesame oil (on ramen noodles)

                                                    1. Ketchup + horseradish + freshly squeezed lemon juice = cocktail sauce

                                                      1. I can't believe nobody has posted shrimp sauce: ketchup, lemon juice, and horseradish. And to glaze meat loaf: ketchup, brown sugar,and nutmeg---that is SO good.

                                                        1. Sorry, decolady, I missed your post.

                                                          1 Reply
                                                          1. re: Querencia

                                                            No prob. It is a great cocktail sauce, n'est pas?

                                                          2. caramelized onions, fresh mince garlic, sauteed minced garlic, freshly ground black pepper and lea and perrins worcestershire - this work best with natural ketchup (not the sickly sweet stuff).

                                                            1. Ketchup + barbecue sauce for my brisket. Mom (and Grandma) always used ketchup and red wine as the liquid for the braise. I sub bbq sauce for half the ketchup, and beer for half the wine... yummy.

                                                              1. Nothing better IMO than Ketchup + Tabasco. Especially with breakfast.

                                                                1. I like chipotle salsa mixed with ketchup on my meatloaf.

                                                                  1. I love my ketchup with some chipotle or sriracha :)

                                                                    1 Reply
                                                                    1. re: MeowMixx

                                                                      Ketchup with cider vinegar and brown sugar for a meatloaf glaze.

                                                                    2. Ketchup and worcestershire sauce: voila, tonkatsu sauce!

                                                                      1. My husband's family has a favorite casserole from the 50s or 60s that I still have to make for him now and again. It's made with ground beef and slice black olives in a ragu of cream cheese, condensed cream of mushroom soup and half a ton of ketchup. This is baked with biscuits on the top (the orig recipe called for the dough-in-the-can stuff; I at least make biscuit dough).

                                                                        I really try to make good food from authentic ingredients but the kids have become devotees of this thing too. And, horror of horrors, my husband has even compelled me to share the recipe with others!

                                                                        11 Replies
                                                                          1. re: rainey

                                                                            rainy, no pressure, but can you tell me a start of the amount of ingredients.
                                                                            my husband would go crazy for this.

                                                                            1. re: iL Divo

                                                                              I no longer use a recipe but I'd say it's about a pound and half of ground beef. Brown it in a large skillet with chopped onions. Drain excess fat.

                                                                              Stir together an 8oz package of softened cream cheese a can of undiluted cream of mushroom soup and a small can of drained sliced ripe olives. Now I just use the emply soup can and add about 2/3 of a can of ketchup and an equal amount of whole milk. Stir that into the cream cheese mixture. Add the sauce to the ground beef in the skillet. Cook over medium heat until it's bubbly.

                                                                              Meanwhile, mix up biscuit dough. I like it made with buttermilk. You can roll or pat this out in the shape of the casserole you're going to bake it all in with a 1" margin all around. Or you can roll it out and cut it into biscuits. Or you can spoon it into drop biscuits. Whatever way you do it, bake it/them about 5 minutes on a pizza stone or a hot baking pan to set the bottoms. When the bottoms are stable, lift with a spatula and place it/them on the beef mixture that's been moved (if necessary) into a casserole. Brush with a little buttermilk or whole milk.

                                                                              Place it in the hot oven (about 425˚ is right for the biscuits; everything else is already cooked). Bake until the mixture is all bubbly and the biscuits are fully baked. About 10 minutes should do it.

                                                                              I can't believe there are Chowhounds who are into this! Let me know what you think of it. It embarrasses me but the fam thinks it's comfort food.

                                                                              1. re: rainey

                                                                                well I tell you right now Rainey, I love that you posted that for me.
                                                                                if my love is feeling better tonight [he's not going to work today, cold/flu/something [?] has him very much under the weather] I'll make it for him for dinner. only wanted English muffins with butter and the plum jam I made yesterday for brekkie. and although I'm hiding behind a couch right now, I will admit sheepishly that this sounds very good to me too............thank you again..........I will report...........

                                                                                1. re: rainey

                                                                                  rainey, the only thing I have left to do is make the biscuits and put them on top and bake off. waiting for closer to dinner time to do this. I'm thinking of doing a batch of buttered noodles so it has something to sop up the liquid into other than the bread. so far, tasting it as it's been bubbling, it re-dunk-u-lus! < our sons' word meaning wonderful :]

                                                                                  1. re: rainey

                                                                                    Hi Rainey
                                                                                    It is good, very good, but to be real, too much fat/creaminess in the dish and to me needed some acid to cut through it.
                                                                                    so, to the top of my smallish portion I added 1 tsp of fresh squeezed lemon juice and it made a big difference. cut it just right in my eyes and my taste buds.

                                                                                    next time I do it, and it is an easy meal to make, I will cut the cream cheese to a 3 ounce package and toss in sour cream cut with even a tiny bit of buttermilk to give it a tanginess and cut the creaminess a bit. The biscuits although a good idea and added to the texture, went over even better as I made a batch of ziti with a little butter and a little olive oil to barely coat plus my house seasoning and gave a stir, kept warm until ready to put the meat mixture with biscuits over the top of the noodles. Green salad and fresh peas completed the meal, very nice and thank you again for sharing. wish husband was home from work yet but still at this late hour, he's not. guess this dinner is lunch for him tomorrow at work, and YES, he'll love it............. :)

                                                                                    Brava!

                                                                                    1. re: iL Divo

                                                                                      husband and son got home about the same time, "late" thirty :)
                                                                                      I gave them both just a small amount, neither of them were over the moon which is when they both said, they weren't olive lovers. dang, and I even knew that. BUT I AM.......I would have loved even more olives.............oh well, live and learn.

                                                                                      I still liked it.............and I will do it again, but with moderations and know they'll love it. I'll hold the olives for my portion and put them in a small amount of sauce and freeze ladeled accordingly.

                                                                                      1. re: iL Divo

                                                                                        Yes. Totally rich and gloppy. Which is why I'm always humiliated to admit that it's a staple in our kitchen. ;>

                                                                                        I think your thought of adding lemon juice is wonderful. But I suspect I'd me drawn and quartered if I messed with the recipe decades down the road. ::sigh::

                                                                                      2. re: rainey

                                                                                        Hi, what do you mean by 'all in with a 1" margin all around' ?

                                                                                    2. re: rainey

                                                                                      That reminds me of this, which is what I make to use up the buttermilk I bought because I needed 1/4 cup of it for something else:

                                                                                      http://allrecipes.com/Recipe/Buttermi...

                                                                                      The first time I made it, I mixed it all up, looked at it and thought, "Blech. Might be a pizza night tonight." But then it came out of the oven, and, y'know . . . it's pretty good. It's also easy, and it actually DOESN'T call for a can of condensed cream-of-something soup. I've made it several times since. (I use fresh mushrooms instead of the canned, since I think canned mushrooms are an abomination.)

                                                                                      1. re: darklyglimmer

                                                                                        Oh listen I did not have to make it...I wanted to make it
                                                                                        and I don't want you to mess with it, it's your creation and perfect as it is.
                                                                                        I pretty much can't leave recipes alone anyway, not even perfect ones.
                                                                                        Too much of this or not a lot of that < > that's how I operate.

                                                                                    3. last night for our dinner salad I took ketchup/Heinz horseradish sauce/dijon mustard/brown sugar/my house seasoning/BF's mayo, mixed together and got a 1000 island with a kick for salad dressing, very good over arugula and romaine with croutons

                                                                                      1. To add some heat kick, I like to add adobo sauce. I've included pureed chipotles, but they make the sauce to thick and the adobo packs plenty of heat. For additional flavor, shallot (purred so it's truly a background flavor)

                                                                                        1. ketchup + Taco Bell sauce

                                                                                            1. re: GraydonCarter

                                                                                              I've seen MC do it on his show, but no, haven't attempted it.
                                                                                              The price is right but bet it's wonderful home made.

                                                                                              for those not familiar with Atomic Horseradish here's a pic.

                                                                                               
                                                                                              1. re: iL Divo

                                                                                                It's probably like the Rocket Radish you can sometimes buy around here. It's spiked with mustard oil.

                                                                                              2. re: GraydonCarter

                                                                                                There's a restaurant nearby that makes their own ketchup. It's intense and out-of-this-world good. I've been keeping my eyes open for a recipe ever since, so if anyone's got a tried and true one, now would be an excellent time to share with the class!

                                                                                                1. re: darklyglimmer

                                                                                                  Good for them! I spent a whole day once simmering down fresh tomatoes to make ketchup because the recipe said if I made it once I'd never want to go back to bottled ketchup. What I'd like to not go back to now is the memory of wasting a day and good fresh heirloom tomatoes.

                                                                                                  Sometimes now I think maybe it was just a bad recipe or maybe I missed some important step -- like juicing the tomatoes instead of trying to reduce it all to a thick sauce. And it's encouraging now to think that it worked for someone else.

                                                                                                  Do they share their recipe?

                                                                                                  1. re: rainey

                                                                                                    You know, I never thought to ask! I might have to make a special trip now, just to find out. Maybe, if nothing else, they'll sell me a bottle and I can reverse-engineer it.

                                                                                                    It's thicker than regular bottled, but not quite a paste. Really sharp and sweet and lovely.

                                                                                                  2. re: darklyglimmer

                                                                                                    ...mind posting name&location? Wondering if it's the place Guy F visited on DDD? Remember him being impressed

                                                                                                    1. re: iL Divo

                                                                                                      if it helps, the place on DDD was the Eveready Diner in Hyde Park.

                                                                                                      1. re: iL Divo

                                                                                                        It's called Market Market, and I think it's technically in Rosendale, NY - on Rt. 32N.

                                                                                                        http://www.marketmarketcafe.com/

                                                                                                        1. re: darklyglimmer

                                                                                                          This opens as a blog, is that right?

                                                                                                          1. re: iL Divo

                                                                                                            Yes - look under the top banner for links to menus, etc.

                                                                                                    2. re: GraydonCarter

                                                                                                      Cousin Eddie....

                                                                                                      Clark.."Real tomato ketchup, Eddie ?"
                                                                                                      Eddie.."Nothin' but the best ! "

                                                                                                      1. re: rochfood

                                                                                                        I love anything national Lampoons :)))

                                                                                                      2. re: GraydonCarter

                                                                                                        CHOW seems to be responding to our discussion. Here is a recipe for ketchup:

                                                                                                        http://www.chow.com/videos/show/chow-...

                                                                                                      3. I make a sweet and spicy stir fry sauce with ketchup as the base. This is equally good with beef, pork, or chicken. great with veggies, a handful roasted unsalted cashews, and chinese noodles.

                                                                                                        Sweet and Spicy Stir fry Sauce

                                                                                                        * 1/2 cup tomato ketchup
                                                                                                        * 1/4 cup rice wine vinegar
                                                                                                        * 1/2 cup brown sugar
                                                                                                        * 1/4 cup hoisin sauce (I use honey hoisin)
                                                                                                        * 1 tsp garlic chili sauce
                                                                                                        * 2 Tbsp soy sauce
                                                                                                        * 1 tsp sesame oil
                                                                                                        * 3 large cloves garlic, minced
                                                                                                        * 1/4 tsp Chinese five spice powder

                                                                                                        Mix together and store in refrigerator.

                                                                                                        2 Replies
                                                                                                        1. re: Chefalicious

                                                                                                          and I'll be making that too sounds wonderful..........TFS............;).

                                                                                                          1. re: Chefalicious

                                                                                                            That sounds delicious! Thanks for sharing.

                                                                                                          2. Ketchup + Tobasco + Dry Dill is a great sauce to eat with cheddar scrambled eggs and baking soda biscuits!

                                                                                                            1. How about a ketchup cake? I haven't made either of these recipes.

                                                                                                              Great Canadian Heinz Ketchup Cake (uses 1/2 cup of ketchup)
                                                                                                              http://www.heinzitup.com/view_recipe....

                                                                                                              Heinz Spice Nut Cake (uses 2/3 cup of ketchup)
                                                                                                              http://www.heinzketchup.com/RecipeDet...

                                                                                                              If the Ketchup Cake recipe is combined with a Mayonnaise Cake, would that make a Thousand Island Cake? ;-)

                                                                                                              2 Replies
                                                                                                              1. re: Antilope

                                                                                                                "If the Ketchup Cake recipe is combined with a Mayonnaise Cake, would that make a Thousand Island Cake? ;-)"

                                                                                                                Maybe if you use pickle relish frosting.

                                                                                                                1. re: Philly Ray

                                                                                                                  It would make it a "secret sauce" cake.

                                                                                                              2. I love a mixture of ketchup, brown sugar and mustard on my meatloaf & sometimes bacon for glaze. I also love mixing it with mayo to dip in fries. Sricha, ketchup & mayo as well for fries and zesty twice baked potatoes.

                                                                                                                1. Hi Hank! We've lately taken to mixing it w/ some good mayo and a loooong shot of fresh horseradish, dab of worcestershire, and using it as a dip for the fried green tomatoes I've had to keep doing and doing and doing and doing because a. we love them and b. I have LOTS of them in my little urban guerilla garden.

                                                                                                                  1. Tonight I mixed homemade ketchup with pineapple juice, lime and soy sauce and basted it over turkey breast. Grilled and delicious!

                                                                                                                    2 Replies
                                                                                                                    1. re: HillJ

                                                                                                                      Sounds fantastic! Do you mind sharing your homemade ketchup recipe?

                                                                                                                      1. re: darklyglimmer

                                                                                                                        Sure can darklyglimmer! But, I can only take credit for following this version to the letter. Amazing. http://bonvivant.wordpress.com/2010/0...

                                                                                                                    2. I watched a taped "come dine with me" over the weekend, as I was brain dead mentally.
                                                                                                                      as I watched it, one guy who was the cooker of the food 'that' night, made a prawn sauce he called something like champagne sauce which was mayo/ketchup/few drops hot sauce.

                                                                                                                      he called it prawns in champagne sauce because he served the prawns in champagne glasses, so nothing to do with the sauce made

                                                                                                                      1. I mix Ketchup with Coleman's Dry Mustard and Brown Sugar to make a Piquant Glaze for meatloaf. Be sure to make enough to have leftover for a dressing on the side of your meatloaf.

                                                                                                                        1. gochujang (Korean hot pepper paste) mixed with ketchup on my fries and onion rings and burgers. yummy.

                                                                                                                          1. For a seafood dipping sauce I like to mix Ketchup, black pepper (lots of it), worcestershire sauce, and lime (or lemon) juice.

                                                                                                                            It tastes a lot better than it looks!

                                                                                                                            1. I do a few different things with mine. Ketchup mixed with cheddar cheese mixed in with pasta and heated is deeeeliiissshh. Some ketchup with lots of pepper if I'm really dying for some "kick," but my favorite mix is ketchup, ranch dressing, and some Texas Pete. Great with fried chicken, french fries, hamburgers, whatever.