Ketchup is perhaps as ubiquitous in modern American cuisine as Sauce Espagnole was in Escoffier’s France: Countless sauces are born of this foundational condiment. This version is quickly assembled out of pantry staples—a boon for those who don’t like to have a ketchup bottle languishing in the refrigerator, taking up precious shelf space (or those looking for a less sugary alternative to store-bought ketchup). For a smoky flavor, substitute smoked paprika or chipotle chile powder for the cayenne pepper. To make a much larger batch of ketchup from fresh tomatoes and peppers, see here.

Combine in a small bowl:

Whisk together thoroughly. Slowly whisk in:

until the sauce is the desired consistency.