From Scratch

You don’t have to get it out of a jar…

Making your own sauces, condiments and spreads is deceivingly simple and often requires the most basic and inexpensive ingredients. The sense of satisfaction achieved when you make your own food is unmatched, especially when you realise how incredibly easy and quick it is.

But why bother making your own butter, peanut butter or mayonnaise when these products are so readily available on those shiny, organised Tesco shelves? Foods made from scratch have considerable economic and health benefits: you know exactly what you’re putting in, and you can be kinder to your bank account. You’ll add fewer artificial preservatives and colouring, and the freshness of the final product is an undeniable plus.

These following recipes show how fresh, home-made spreads and condiments can be effortlessly achieved with the help of few ingredients.

Note: A blender is an indispensable aid for these recipes, preferably of the jar or food processor type.


This butter only needs one ingredient, and takes around 10 minutes to make. It produces about a handful of butter that is suitable both for spreading and for cooking.


  • 300ml double cream
  • Sea salt (optional)


  1. Pour the cream into the blender jar and firmly place the lid on top.
  2. Blend continuously at maximum speed for about 5 minutes. You will notice that the cream will go from liquid, to whipped and finally solid with a separate liquid. You can stop blending when it has reached the final stage.
  3. Strain the liquid. You can choose to keep the liquid and use it as buttermilk in a pancake or muffin recipe, for example.
  4. Flatten the butter onto a small piece of greaseproof baking paper (or any other flat surface). Sprinkle sea salt or any other flavourings you’d like (such as garlic powder or herbs) over the butter.
  5. Fold the butter over several times to ensure that the flavouring is well incorporated.

This delicious condiment can be used in everything, including as a salad dressing or as a substitute for ketchup to accompany French fries. It is important for the eggs to be as fresh as possible, as this will help stabilise the mayonnaise better.


  • 2 egg yolks
  • 1 whole egg
  • 4 tsp freshly squeezed lemon juice
  • 300ml olive oil (not extra-virgin)
  • ¾ tsp salt


  1. 1. Place the egg yolks, egg, lemon juice and salt in the blender. Blend for 15 seconds on low speed until creamy.
  2. 2. Add about ¼ of the oil until the mixture thickens, then add the rest of the oil little by little (4 or 5 separate times, blending between each addition) or in a steady stream while blending if your blender has an opening at the top. Blend on medium speed until the mayonnaise reaches the desired consistency.

Peanut butter

For those seeking a healthy spread for their toast, peanut butter ticks all the boxes. Peanuts have been proven to protect against the risk of cardiovascular disease and are rich in antioxidants. There are many variations available of this recipe; you can add white chocolate, spices or peanut chunks.


  • 500g shelled and skinned roasted peanuts
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 1 ½ tsp honey (alternative: melted white chocolate)
  • 1 ¼ tbsp peanut oil


1. Place the peanuts, honey and salt in the blender and blend on medium speed for 1 minute.

2. Scrape down the sides of the blender and steadily add the oil and vanilla extract while continuing to blend.

3. Blend until the mixture is smooth and consistent.

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