Cyril Lignac's homemade ketchup recipe

This morning on RTL, Cyril Lignac reveals his recipe for homemade ketchup with a good taste of tomatoes. A little pleasure to accompany your fries and pasta dishes.

 Cyril Lignac's homemade ketchup recipe

Today on RTL, Cyril Lignac takes us back to childhood with its Ketchup maison recipe . The chef promises a slightly spicier version, without preservatives or colourings, to keep for up to 15 days in the fridge.

The ingredients of Cyril Lignac's homemade Ketchup

The Ketchup home is a slightly sweet tomato sauce, where we like to dip good fries for example. In the middle of summer, Cyril Lignac advises you to prepare it with fresh tomatoes, but in winter, prefer canned tomatoes. To make this recipe, you will need:

  • Tomatoes (fresh or canned depending on the season)
  • Honey
  • Sucre
  • White balsamic vinegar (or wine vinegar, or white vinegar)
  • Second
  • Bird peppers
  • Ginger

On the utensil side, you will need a saucepan, a knife, a strainer to strain the sauce and a jam jar to store the ketchup.

The stages of Cyril Lignac's homemade ketchup

Making this homemade ketchup is relatively simple. You just have to be patient, until the sauce stews well. Here are the steps to follow:

  1. In a saucepan, caramelize the honey and sugar.
  2. Add the white balsamic vinegar and reduce by half.
  3. Add the whole garlic cloves, the whole chilli and the peeled ginger - the idea is to infuse these last two ingredients, not mix them into the sauce. Let stew.
  4. Add the chopped or crushed tomatoes and stir until thickened.
  5. Strain the sauce and pour into a jam jar.

This homemade ketchup can be stored for up to 15 days in a cool place. Treat yourself !

The complete chronicle of Cyril Lignac on RTL is to be found here .Source