How Mayonnaise, Mustard, Ketchup & Worcestershire Sauce Are Made

Ketchup is a non-Newtonian fluid — it refuses to move until you force it. Mustard seeds arrive with no smell and no heat at all. And Worcestershire sauce starts as whole anchovies that dissolve completely over 18 months. This episode follows four condiments through their full factory journey — each one hiding science nobody expects behind something everybody squeezes. Chapter: 0:00 Mayonnaise — 80% oil that somehow moves like cream 5:05 Mustard — no heat until you crush the seed 09:05 Ketchup — the sauce that defies physics 14:43 Worcestershire — 18 months, and every fish dissolves 19:41 The detail that changes how you read a label Every episode of The Making follows four everyday products from raw materials to finished goods inside real factories. No brand deals, no sponsorships — just the manufacturing process explained step by step. 🔔 New episodes every 3 days — Subscribe and turn on notifications so you never miss one. #howitsmade #factoryprocess #themaking