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HOMEMADE KETCHUP: In a medium saucepan, combine the tomato paste, water, Worcestershire sauce, sugar, honey, vinegar, salt, garlic powder, onion powder, paprika, and cinnamon.
Whisk all the ingredients together until the mixture is smooth and well-blended.
Place the saucepan over medium heat and bring the mixture to a simmer. Once it starts to bubble, reduce the heat to low.
Let the ketchup cook on low heat for about 20-30 minutes, stirring occasionally. This allows the flavors to meld and the ketchup to thicken.
Once thickened, remove the saucepan from the heat and let the ketchup cool. Transfer it to a jar or bottle and refrigerate. It will keep for up to 3 weeks in the refrigerator.
Optional, blend in a food processor to make extra smooth and then store it!
HOMEMADE MAYONNAISE: Make sure all ingredients are at room temperature. This helps the mayonnaise emulsify properly.
Using an immersion blender or food processor, combine the eggs, mustard, vinegar, oil, salt, and lemon juice.
Blend on medium speed until the mixture is smooth, thick, and creamy.
Transfer the mayonnaise to a jar or container and refrigerate. It will keep for up to 1 to 2 weeks in the refrigerator.