so I have to cross my fingers and hope they haven't changed the formula on peanut butter or mayo and started to use canola oil, something that sets off an erupting volcano under my sternum.
Vinaigrette is so easy to make that you might want to stry it, it keeps for a few days and that's all you need in salad season. It's also good on some hot veg and I've even used it on chicken and fish that I've grilled or broiled.
Basic vinaigrette is one part wine or cider vinegar to three parts oil. Beyond that, you can put in salt and pepper, garlic, minced onion, herb du jour (your choice), and I do put a little sweetener in mine, I'm not diabetic.
Xanthan gum isn't the worst thing in the world, it allows the emulsion of vinegar and oil to hold a little longer while giving more of an umami mouth feel. Alternatives are guar gum and carageenan, equally benign.
I'm shocked mustard had sugar in it (yuck), it doesn't belong there. I like this stuff the best, it's loaded with horseradish so it clears out the sinuses along with being a great mustared: https://plochman.com/products/original-stone-ground-mustard/ I think they'll mail order but Amazon has it. It lasts, it's not like that wimpy hellow stuff you squirt on in a thick layer.
I can't help you with ketchup, all that stuff has sweeteners, it's how they cut the acid from too much vinegar used as a preservative. . The sugar free stuff has sucralose or worse. I don't use it, I use tomato salsa, instead.
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