Requests since you have such nice recipes on here already:

mustard (dijon style)

mayonnaise (you already have plans for that right?)

ketchup

Okay, I will try to record making mayonnaise today, since I will make it for carpaccio.  For the others, off the top of my head:

Mustard of any persuasion is simply ground mustard seed (you could probably even sprout it first) with vinegar/wine/lemon juice, turmeric (a fantastic spice which is the root of a plant, one of the reasons I do herbs and spices), and maybe some sea salt and possibly honey.  The jarred stuff will be heated.

Ketchup is tougher since tomato paste is usually involved.  Let's use sun-dried tomatoes instead for a raw version.  Traditional ketchups have fish sauce or anchovies; we can use dried anchovies from the oriental market.  Honey can replace sugar.  Vinegar, though not technically a paleo food, will probably be necessary for replication of flavor.  Coconut vinegar may work well, if not, ACV.

I will attempt to come up with suitable raw mustard and ketchup in the coming days.  While visiting family this summer, I have included less than optimal condiments in my diet, though remaining true to my diet otherwise.  My teen son ate all sorts of crap during this time and broke out bigtime with zits/spots.  He has since gone all paleo (yippeee) but not all raw yet (but then, I am not 100% every day either).  Anyhoo, this sort of challenge is really helpful to me now as well, so thanks for asking.

I recorded the mayo process, but the phone rang at the beginning of the demo, I used 6 egg yolks and was whisking forever, and the resulting file is humungous and taking forever to upload.  I think I am going to try again today rather than compress it.  In fact, I might try it with some bone marrow and call it marrownnaise.  Please stand by.

There are a few recipes on the net for raw ketchup, but from what I remember they all seemed a bit more ingredient-intensive than I would have liked. I want it nice and simple lol. I don't want to have to go buy agave nectar for my ketchup! 

Hey Satya I would like to know how you cut meat across the grain like it says in your carpaccio recipe. That's how the beef is served in the Korean dish I've been into called yook hwe and I'm not sure exactly how to accomplish those thin slices. I tried with a knife but only got it about twice the size as I remember it from the restaurant. They sliced theirs frozen so it was probably a little easier due to firmness. I was thinking of taking a roast, either frozen or not, to my grandfather's deli to slice on the meat slicer thinner than I could with a knife and then use a knife or scissors to slice in the other dimension once I have a thin piece to make strips.