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Condiments of the Chef

Condiments of the Chef

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While the Germans have been blitzing New York with the recent opening of Currywurst Bros. on Bleecker in addition to Wechsler’s on 1st Avenue, Sausage Inc., has quietly made its own D-Day invasion bringing a more American style of sausage to the neighborhood on University Place.

Ground and made in-house daily, Sausage Inc. offers its own varieties of no-preservatives-added tubular delights: Bianco (soft pork and basil); Chipolata (”chunky” pork and chipotle peppers); Farmer: (beef and bacon); Thanksgiving (turkey, stuffing and cranberry); artisan hot dogs, and a veggie option.

In some ways these are more German than their German competition. All of the sausages are served on a warm pretzel bun with sweet grilled onions (although sauerkraut is also available). Making it even more difficult to choose among the sausages is the choice of sauces: pesto, chili butter, barbecue sauce, Dijon mustard, garlic aioli, homemade relish, or cheese fondue.

If you do like I do, you can cut the foot-long sausage into eight pieces and alternate onions, sauerkraut and toppings on each piece for infinite variety.

10 Healthier Versions of Your Favorite Condiments

Condiments are probably the unsung heroes of many of your favorite meals. After all, what is a hamburger without a little something sweet or savory spread on the bun? The trouble is, some condiments can also be the secret villains when it comes to being healthy and getting the results you want. Many are high in unhealthy fats and calories and some are spiked with loads of added sugar (in the form of high fructose corn syrup), artificial ingredients, and salt.

But, all is not lost. Though you’ll always want to double-check the ingredient list for anything weird, some condiments are usually healthy. Those include mustard, wasabi, and hot sauce. For those that aren’t (we’re looking at you ketchup), we found a few store-bought products that make the cut (click here to see our list.)

However, making your own tasty condiments is easy and fast. And most can be made with ingredients you already have in your kitchen! Plus, you’ll see to it that every ingredient you add is natural and that there isn’t anything in your “special sauce” that doesn’t belong.

Try these 10 simple recipes for our favorite homemade condiments. Did we miss any of your favorites? Let us know!

The ketchup industry tried to reinvent their product as a health food by advertising that it contains the antioxidant lycopene. They were hoping we’d ignore the fact that it still usually contains high fructose corn syrup and mysterious “natural” flavoring. Sorry, but we’re not buying that squeeze bottle. Our good, old-fashioned ketchup recipe uses tomato sauce, vinegar, and a little coconut sugar or maple syrup. Want to come up with your own variation? Try adding curry or allspice! Get the recipe.

Chipotle Ketchup
Chipotle ketchup is all the rage in upscale burger restaurants or “gastropubs.” Now you can make this spicier version of classic ketchup at home. Serve with burgers, meatloaf, or baked sweet potato wedges. Get the recipe.

Ranch Dressing
Ranch dressing has a reputation for being liberally poured on everything from salads to French fries to pizza. But have you ever read the label? A modest serving of 2 tablespoons will add 145 calories and 15 grams of fat to your otherwise healthy salad. Low fat and nonfat versions typically have extra salt, sugar, and artificial ingredients. Use our recipe to make a healthier and better-tasting version from scratch that has only 30 calories and 2 grams of fat per serving. It’s made from a blend of dried spices that you can store, so whipping up a new batch of dressing takes seconds. Get the recipe.

Bonus: you can use the spice blend to season meat or as a delicious seasoning for corn on the cob.

Chimichurri is a vibrant green sauce from Argentina made from crushed garlic and fresh parsley or cilantro. Then, all of those ingredients are submerged in olive oil. Our recipe uses less olive oil and has only 25 calories per serving. It’s my favorite topping for grilled fish and it takes any sandwich to another level. Try a spoonful on cooked veggies! Get the recipe.

Once you’ve tasted our recipe for Homemade Basil and Walnut Pesto, you won’t want to buy packaged sauce again. It adds fresh, basil flavor to pastas, vegetables, and makes any sandwich taste gourmet. If you’re feeling fancy, try making it with a mortar and pestle instead of a food processor. It’ll give your pesto an even brighter flavor and silkier texture. Our recipe is fresh and healthy, but pay attention to the amount you’re using. One serving adds 82 calories to your meal. Get the recipe.

Thousand Island Dressing
Like Ranch, Thousand Island dressing is not typically friendly to your waistline. It has a whopping 11 grams of fat and 111 calories in each serving. And, it’s easy to go overboard. With our recipe, you can spread it on your burgers and dress your salads without guilt, as it’s just 72 calories per serving. Grab a handful of baby carrots and you’ve got a healthy snack! Get the recipe.

This versatile Greek yogurt sauce tastes as cool as the cucumbers it’s made from. Using nonfat yogurt makes it much lighter than traditional tzatziki and fresh mint and dill give our recipe extra zing. Try it on grilled meats, spicy foods, or use it to wake up your baked potatoes! Get the recipe.

Chunky Salsa
Salsa is said to be America’s most popular condiment and it’s easy to understand why. (Sorry, ketchup.) It tastes great on just about everything, from eggs to fish to turkey burgers. When tomatoes are in season, nothing beats homemade salsa. Make it as mild or spicy as you like by adding diced jalapeño or serrano chilies! Get the recipe.

Guacamole, it’s not just for chips! I’ll be the first to admit, I have a guacamole addiction. I’ll put it on my whole grain toast in the morning with egg whites, dip raw veggies in it in the afternoon, and eat it with beans and rice for dinner. Avocados are an excellent source of omega-3 fatty acid, which gives you shiny hair, youthful skin, and helps your brain function. Our recipe adds spicy chili peppers! Get the recipe.

Homemade Hummus
Did you know that you can whip up a bowl of deliciously smooth hummus in under 5 minutes, and it’ll taste even better than the stuff that comes in a plastic tub from the grocery store? Made from garbanzo beans, tahini (sesame paste), and freshly squeezed lemon, hummus is as healthy as condiments get! It is high in calories, but it’s also nutritionally dense and has 3.5 grams of protein per 1/4 cup. Bring it as a healthy snack to your next party, use it to make these delicious Deviled Eggs, or spread it on sandwiches and wraps. Get the recipe.

50 Condiments

Dress up burgers, hot dogs and more with fun and fast toppings from Food Network Magazine.


All-Purpose Condiments

Five-Spice Ketchup

Mix 1 cup ketchup, the juice of 1 lime and 2 teaspoons five-spice powder. Season with salt and pepper.

Curry Ketchup

Cook 1/4 cup minced onion in a saucepan with 1 tablespoon butter until soft, 3 minutes. Add 1 teaspoon each curry powder and paprika and a pinch of cayenne cook until toasted, 1 minute. Add 1 cup ketchup and 1/2 cup water simmer until thick, about 25 minutes.

Spicy Peanut Ketchup

Mix 3/4 cup ketchup, 1/3 cup peanut butter, the juice of 1 lime, 1 tablespoon harissa or other chile paste and 1/4 teaspoon each coriander, smoked paprika, cinnamon and cayenne.

Bloody Mary Ketchup

Mix 3/4 cup ketchup, 1/4 cup horseradish, 2 teaspoons hot sauce, 1 teaspoon celery salt and 1/2 teaspoon Worcestershire sauce.

Sun-Dried Tomato Ketchup

Puree 1/2 cup sun-dried tomatoes with 1 tablespoon of the oil from the jar, 2 tablespoons cider vinegar, 1 tablespoon brown sugar, 1/4 teaspoon each cayenne and ground ginger and 1/4 cup water until smooth.

Scallion-Bacon Ketchup

Cook 4 slices diced bacon until crisp drain on paper towels, reserving the drippings. Mix 3/4 cup ketchup, 1/4 cup chopped scallions, the bacon and 1 tablespoon each bacon drippings and Worcestershire sauce.

Roasted Garlic Mustard

Wrap 8 cloves garlic in foil roast 30 minutes at 400 degrees F. Squeeze the garlic out of its skin and puree with 1/2 cup dijon mustard, 1/3 cup maple syrup, and salt and pepper.

Jerk Ketchup

Mix 3/4 cup ketchup, 2 tablespoons jerk seasoning, 1 tablespoon pineapple or peach preserves and 1 tablespoon lime juice.

Dill Mustard

Mix 1/2 cup yellow mustard, 1/4 cup each finely chopped dill pickles and white onions, and 1 tablespoon chopped fresh dill.

Stout Mustard

2 tablespoons stout beer, 1/4 cup each whole-grain and dijon mustard, 1/2 minced small shallot and 2 teaspoons brown sugar.

Apple-Fennel Mustard

Mix 1/2 cup dijon mustard, 1 grated peeled apple, 1 minced shallot, 2 tablespoons brown sugar and 2 teaspoons crushed fennel seeds.

Peach-Thyme Mustard

Mix 1/2 cup peach preserves, 1 tablespoon each whole-grain and dijon mustard, 1 teaspoon lemon juice, 1/2 teaspoon fresh thyme and a pinch of salt.

Pico de Gallo

Mix 3 chopped tomatoes, 1 diced seeded jalapeno, 1 diced red onion, 2 tablespoons chopped cilantro, 1/4 teaspoon ground cumin, and salt to taste.

Pineapple Salsa

Mix 3 chopped tomatoes, 1 diced seeded jalapeno, 1 diced red onion, 4 tablespoons chopped cilantro, add 1 cup diced pineapple, 1/4 teaspoon ground allspice and a pinch of sugar, 1/4 teaspoon ground cumin, and salt to taste.

Roasted Tomato Salsa

Broil 5 plum tomatoes and 1 sliced red onion, about 6 minutes. Pulse in a food processor with 1 chipotle in adobo plus 1 teaspoon sauce from the can, 2 tablespoons cilantro and 1 teaspoon cider vinegar.

Honey Mustard

Mix 1/4 cup each dijon mustard and honey, 1 tablespoon rice vinegar, and salt to taste.

Cucumber Salsa

Mix 3 chopped tomatoes, 1 diced seeded jalapeno, 1 diced red onion, 2 tablespoons chopped cilantro, 1/4 teaspoon ground cumin, add 1 cup diced seeded cucumber, the juice of 1 lime, 2 tablespoons chopped mint and salt to taste.

Reuben Sauce

Cook 1 chopped onion, 1/2 cup chopped sauerkraut and 1 teaspoon caraway seeds in a saucepan with olive oil until browned, about 8 minutes. Stir in 2 tablespoons each mayonnaise and ketchup, 2 teaspoons sweet pickle relish, a dash of Worcestershire sauce and 1/2 cup grated Swiss cheese.

Hoisin BBQ Sauce

Cook 2 minced garlic cloves in a saucepan with olive oil, 1 minute. Stir in 1/2 cup hoisin sauce, 2 tablespoons each rice vinegar and dry sherry, 1 tablespoon each soy sauce and ketchup and 1/3 cup water. Simmer until thick, stirring, 20 minutes. Let cool, then add 1/2 teaspoon sesame oil and 1 chopped scallion.

Root Beer BBQ Sauce

Combine a 12-ounce can of root beer, 1/2 cup ketchup, 1/4 cup each lemon juice and orange juice, 2 tablespoons each barbecue sauce, brown sugar and Worcestershire sauce, 1 tablespoon molasses and 1/2 teaspoon ground ginger in a saucepan. Simmer until thick, stirring, 45 minutes.

Cajun BBQ Sauce

Combine 1 cup barbecue sauce, 1/4 cup bourbon and 2 teaspoons Cajun seasoning in a saucepan. Simmer until slightly thick, stirring occasionally, 20 minutes.

Spicy Beer BBQ Sauce

Combine a 12-ounce bottle of beer, 1 cup barbecue sauce, 1 seeded habanero chile, 1/4 cup chopped pickled jalapenos, 1 teaspoon chipotle chile powder and 1 clove garlic in a saucepan. Simmer until thick, stirring, 30 minutes. Remove the garlic and chile.

Herb-Ginger Chutney

Puree 1/2 cup each fresh basil, mint and cilantro, 1 tablespoon chopped peeled ginger, 1 seeded jalapeno, 2 tablespoons each chopped onion, lime juice and water, 1 teaspoon each ground coriander, sugar and salt, and 1/4 cup vegetable oil until smooth.

Summer Fruit Relish

Mix 1 cup each diced nectarines and papaya, 1/4 cup diced red onion, 1 1/2 tablespoons each lime juice and chopped cilantro and 1 teaspoon minced serrano chile. Season with salt.

Tangy Steak Sauce

Mix 2 teaspoons lemon zest, 1/4 cup molasses and 1/8 teaspoon cayenne with 1 cup steak sauce.

Red Onion Marmalade

Cook 2 thinly sliced large red onions in a skillet with 1/4 cup olive oil over low heat, covered, until golden, 30 minutes. Stir in 3 tablespoons cider vinegar, 2 tablespoons brown sugar and 1 teaspoon grated peeled ginger season with salt. Cook until thick, about 20 more minutes.

Muffuletta Relish

Pulse 1/2 cup each pimiento-stuffed olives and pitted kalamata olives in a food processor with 1/2 cup pickled vegetables (giardiniera), 2 tablespoons each capers, minced onion and olive oil, 1 tablespoon lemon juice and a pinch of dried oregano.

Corn-Tomato Relish

Mix 2 chopped green tomatoes, 1/2 cup each cooked corn, chopped onion and chopped seeded cucumber, and 2 tablespoons each chopped parsley, yellow mustard and cider vinegar.

Olive Relish

Cook 2 chopped onions in a skillet with 2 tablespoons olive oil and 1/2 teaspoon salt over low heat, covered, 10 minutes. Uncover and cook until golden, 30 more minutes. Add 1 minced garlic clove, 1 tablespoon tomato paste, 1/2 cup pitted kalamata olives and 1/4 cup white wine cook 10 more minutes.

Bacon-Onion Relish

Cook 3 slices diced bacon until crisp remove and reserve. Add 2 sliced onions to the pan. Season with salt and pepper and cook over low heat, covered, 10 minutes. Uncover and cook until golden, 30 more minutes. Stir in 2 tablespoons chopped parsley and the bacon.

Bacon-Swiss Relish

Cook 3 slices diced bacon until crisp remove and reserve. Add 2 sliced onions to the pan. Season with salt and pepper and cook over low heat, covered, 10 minutes. Uncover and cook until golden, 30 more minutes. Stir in 2 tablespoons chopped parsley and the bacon. Stir in 1/4 cup each mayonnaise and grated Swiss cheese.

Old Bay Mayo

Mix 3/4 cup mayonnaise, the zest and juice of 1 lemon, 1 teaspoon Old Bay Seasoning, 1 minced scallion and a few drops of hot sauce.

Buffalo Relish

Mix 1 cup each crumbled blue cheese and diced celery, 1/4 cup diced red onion, 2 tablespoons each chopped celery leaves and mayonnaise, and 2 teaspoons hot sauce.

Peppercorn-Shallot Mayo

Mix 3/4 cup mayonnaise, 1 chopped shallot, 1 tablespoon each cracked mixed peppercorns and chopped tarragon, the juice of 1/2 lemon, and salt to taste.

Walnut-Pepper Mayo

Mix 1 cup mayonnaise, 1/2 cup chopped toasted walnuts, 1/4 cup chopped roasted red pepper, 2 tablespoons chopped parsley and 2 teaspoons lemon juice. Season with salt and pepper.

Ancho Mayo

Toast 2 seeded dried ancho chiles in a skillet, 1 minute soak in 1/2 cup hot water until soft, 20 minutes. Puree the chiles and liquid with 2 tablespoons toasted almonds, the juice of 1 orange, 1 tablespoon honey and 3 tablespoons mayonnaise until smooth.

Olive-Anchovy Mayo

Mix 3/4 cup mayonnaise, 1/2 cup chopped pitted kalamata olives, 4 chopped anchovies, 1 tablespoon chopped parsley and 2 teaspoons dijon mustard.

Ginger-Miso Mayo

Mix 2 tablespoons white miso, 3/4 cup mayonnaise, 1 tablespoon grated peeled ginger and 2 teaspoons honey.

Thai Curry Mayo

Mix 1/2 cup mayonnaise, 1 tablespoon ketchup, 2 teaspoons red curry paste, 1/2 teaspoon fish sauce and the juice of 1 lime. Season with salt.

Avocado-Chile Spread

Spread Puree 1 avocado, 1/2 cup sour cream or crema, 1/4 cup canned chopped green chiles, the juice of 1 lime and 1/2 clove garlic until smooth. Season with salt.

Chile-Cheese Mayo

Mix 1/4 cup each mayonnaise, grated cheddar, canned chopped green chiles and chopped scallions.

Sriracha Mayo

Stir together 1/2 cup mayonnaise and 1/4 cup each Sriracha and sweet pickle relish.

Jalapeno Tartar Sauce

Mix 1 cup each mayonnaise and chopped pickled jalapenos, 1 chopped scallion, 1 tablespoon each lime juice and chopped cilantro and 1/2 teaspoon Worcestershire sauce.

Pickle Sauce

Mix 1/2 cup mayonnaise, 2 tablespoons each chopped dill and minced onion, 2 tablespoons chopped sweet pickles or relish, 1 tablespoon ketchup and 1 teaspoon each cider vinegar and sugar.

Spicy Duck Sauce

Mix 1/2 cup duck sauce, 3 tablespoons horseradish, 1 tablespoon apricot preserves, 2 teaspoons rice vinegar, 1/2 teaspoon sesame oil, and salt to taste.

Kimchi Salsa

Mix 1 1/2 cups diced tomatoes, 3/4 cup chopped kimchi, 1/3 cup chopped cilantro and the juice of 1 lemon. Season with salt.

Saffron-Pepper Sauce

Cook a pinch each of saffron and red pepper flakes in a skillet with 2 tablespoons olive oil over medium heat, 1 minute. Add 1/3 cup piquillo peppers and cook 3 minutes. Puree with 1 tablespoon lemon juice. Season with salt.

Chipotle Sauce

Puree 2 chipotles in adobo sauce with 1/2 cup sour cream or crema and 1/2 clove garlic. Season with salt.

Wasabi Ranch Sauce

Mix 3/4 cup ranch dressing, 1/2 cup grated cucumber, the juice of 1/2 lemon and 1 tablespoon wasabi paste. Season with salt.

Carrot-Chile Slaw

Mix 1/2 pound grated carrots, 1/4 cup each sweet Thai chile sauce, lime juice and chopped cilantro, 2 teaspoons fish sauce and 2 chopped scallions.

Mia Johansson

The Bar Swift cofounder on her go-to lockdown cocktail with a kick
“The one drink that has kept me stable during social isolation has been a Margarita. I love a classic, but we also have a delicious Spicy Margarita that we make for our delivery service (from £15, However, if you don’t mind doing the hard work yourself, the recipe on which it is based is below. Cheers!”

(Serves one)
50ml Olmeca Altos
10ml pineapple eau de vie
10ml Ancho Reyes Verde
15ml lime juice
20ml green syrup (made from blended green peppers, coriander and sugar)

Shake and strain all the ingredients over ice. Garnish with lemon balm and a lime twist.


Recipe and photo courtesy of the National Onion Association.

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Sauces, Dressings & Condiments

Makes 2 cups Ingredients 1/4 cup chopped almonds 1/3 cup balsamic vinegar 1/3 cup red wine 2 shallots, minced Kosher salt, as needed Freshly ground black pepper, as needed 1 cup olive oil (not extra-virgin) 3/4 cup almond oil 1/2 cup chopped fresh or dried figs Juice of 2 lemons [&hellip]

Apple Butter

Makes about 2 pints Ingredients 5 pounds apples, peeled, cored, and diced 1 3/4 cups apple cider 1 1/4 cups sugar 2 tablespoons lemon juice Pinch of salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground mace 1/4 teaspoon ground nutmeg Directions In a large pot, bring the apples and cider [&hellip]

Balsamic Vinegar of Modena PGI and Pear Mostarda

Makes 4 servings *The Protected Geographical Indication (PGI) is the name of an area, a specific place, or, in exceptional cases, the name of a country, used as a description of an agricultural product, which comes from such an area, place, or country, which has a specific quality, goodwill, or [&hellip]

Balsamic Vinegar of Modena PGI Butterscotch

Makes about 1 1/2 cups This rich butterscotch sauce is a decadent addition to your favorite ice cream or dessert. *The Protected Geographical Indication (PGI) is the name of an area, a specific place, or, in exceptional cases, the name of a country, used as a description of an agricultural [&hellip]

Balsamic Vinegar of Modena PGI Glaze

Makes 1 cup This sweet and savory glaze is delicious on baked chicken or fish, but we especially like it for a surprisingly sticky-sweet bacon. Partially cook bacon in a 350°F oven, then brush with the glaze, and return to the oven until the bacon is your preferred crispiness. Try [&hellip]

Béchamel Sauce

Ingredients 3 tablespoons unsalted butter 1/2 cup all-purpose flour 2 teaspoons vegetable oil 1/4 cup minced yellow onion 5 cups milk, warm Salt, as needed Ground black or white pepper, as needed Freshly grated nutmeg, as needed (optional) Directions In a saucepan over medium heat, heat the oil and butter. [&hellip]

Beurre Blanc

Makes 1 quart sauce Beurre blanc is a classic French sauce, made creamy thanks to the emulsion formed between the fat (butter!) and the liquid (wine). The key to not breaking an emulsion is patience and an even, moderate cooking temperature, so take your time adding the butter and take [&hellip]

Carolina Mustard Sauce

Makes 1 1/2 cups sauce Ingredients 3/4 cup prepared yellow mustard 1/2 cup honey 1/4 cup apple cider vinegar 2 tablespoons ketchup 2 teaspoons Worcestershire sauce 1 tablespoon packed brown sugar Small pinch of cayenne pepper 1/8 teaspoon freshly ground black pepper Directions Combine the mustard, honey, vinegar, ketchup, Worcestershire [&hellip]

Homemade Condiment Recipes

André Baranowski

There’s a comforting familiarity to store-bought condiments—not only is that bottle of ketchup or jar of mayonnaise easy, but it always tastes the same. But the truth is that that consistent taste is often pretty mediocre. Making your own condiments gives you access to a vibrant palette of flavors that you’ll never find in the supermarket. From barbecue sauce to guacamole, we’ve rounded up 40 of our favorite homemade condiment recipe.

Let’s start with those two staples: ketchup and mayonnaise. Rather than a sweet, one-note ketchup you find at the store, try our version with smoked paprika, apple cider vinegar, and Worcestershire sauce. Mayonnaise might seem intimidating, but it’s actually unbelievably easy to make—using an immersion blender you can whip it up in just 20 seconds with egg, mustard, vinegar, and canola oil. Adding garlic to the basic recipe gets you a tangy aïoli.

Compound butter is great for slathering on meat, seafood, or corn on the cob. Our seaweed butter, perfect for accompanying king crab legs, is made with white miso, ground nori, and Chinese hot mustard. For an another oceanic umami bomb, bonito flakes make a butter that will highlight the beefiness of a good steak.

Indian cuisine can be very spicy, and to counteract that it has many cooling condiments. Our cilantro-mint chutney is earthy, bright, and tangy—it’s a perfect complement for classic fried samosas. For taming a fiery curry, try kheera ka raita, a cucumber-tomato yogurt sauce.

Find all of these condiments and more in our collection of 40 global condiment recipes.

Homemade Ketchup

This tangy, fresh-tasting ketchup is easy to make at home.

20 Second Mayo

Mayonnaise might seem like a foreign substance that you have to buy, but it’s actually incredibly fast and easy to make at home with an immersion blender.

Brandy Mayonnaise

This tangy dip, which makes a perfect sauce for steamed crab legs, gets a sweet-and-sour kick from ketchup, brandy, and sour cream.

Tartar Sauce

With capers, shallots, and fresh parsley, this homemade classic boasts bigger flavor than the stuff most supermarkets sell in a jar. Get the recipe for Tartar Sauce »

Hot Sauce

Store-bought hot sauce can’t compare to the homemade version. We developed this compound butter to accompany a gleaming Grilled Seafood Tower, but it works as well simply tossed with boiled noodles as a simple weeknight pasta dinner. Get the recipe for Seaweed Butter

Coffee Butter

Add an extra jolt to your morning toast with this caffeinated spread. Get the recipe for Coffee Butter »

Sean Brock’s Secret Weapon

While Brock insists that store-bought barbecue sauce will work perfectly well, a homemade version takes very little time and you can customize it to your tastes or whatever it is you’re cooking.

Chile Sauce

Use this fiery, smoky sauce to slather a gleaming Grilled Seafood Tower, to amp up ketchup for kicky burgers, or spoon a little over eggs for a breakfast that will truly wake you up.

Cilantro-Mint Chutney

This bright, tangy chutney is a great complement to samosas or curry.

Cilantro Mojo

Bright, earthy and spicy, this garlicky cilantro sauce hits all the right notes for a summer-time cook-out.

Shrimp Tacos

Every element of this taco—inspired by those at Don Pepe Taqueria in Fresno—is amped up, from the red rice simmered in a blend of chicken stock and puréed tomatoes to the quick-marinated shrimp. Use large flour tortillas as tacos or wrap them into a burrito. Get the recipe for Shrimp Tacos »

Roasted Garlic Chipotle Mayonnaise

Roasted Garlic Chipotle Mayonnaise

Yogurt and Mint Dipping Sauce

Blue cheese dip is perfect for a traditional chicken wing, but this minty yogurt sauce is a great alternative if you want to mix things up.

Tonkatsu Sauce

This popular Japanese condiment, flavored with Worcestershire sauce and dry mustard powder, is the key sauce on a fried pork tonkatsu sandwich.

Coffee Barbecue Sauce

New York chef David Burke adds smokiness to his sauce with coffee beans.

Coupled with a Refreshing Dip

Korean Dipping Sauce

This spicy sauce, made with tofu, red pepper paste, and soybean paste, is typically used in Korean cooking as a condiment for leaf-wrapped rice and meats.

Yemenite Chile Relish (Schug)

Piquant schug makes a fantastic condiment for pita and falafel sandwiches. Get the recipe for Yemenite Chile Relish (Schug) »

Green Goddess Sauce

Author Mei Chin’s fried tofu and bacon fritters are delicious plain or with sesame oil for dipping. But we love them with this classic sauce, which combines fresh herbs with a creamy base.


This simple recipe showcases the pure flavor of ripe avocados.

DIY Garlic Aïoli

This quick and easy D.I.Y. pantry staple makes a great spread for sandwiches or dip for frites.

Moroccan Charmoula

Vibrant, verdant, and refreshing, this Moroccan condiment is an exceptional marinade for most meat and seafood and addictive enough to eat with a spoon. Get the recipe for Moroccan Charmoula »

Smoked Yogurt

Smoking yogurt over wood and mixing it with white miso creates a complex, unusual dip. Get the recipe for Smoked Yogurt »

Cured Egg Yolks

Make It: Cured Egg Yolks

Truffle Butter

Truffle butter is an easy, elegant spread to pair with good bread.

Orange, Candied Onion, and Mint Mignonette

This fragrant sauce is a bright accent to briny oysters, but it’s also delicious with clams, steamed crab legs, and shrimp.

Salsa Verde

Make this as a nacho garnish, or serve it as a replacement for store-bought salsa. Get the recipe for Salsa Verde » This spicy, fragrant sauce is made from cilantro buds, Thai chiles, and fish sauce.

Spruce Salt

Use this salt from Jonathon Sawyer, chef of The Greenhouse Tavern in Cleveland, on game meats, veggies, or wherever you want a fragrant, foresty, and slightly Nordic note.

Bonito Butter

Austin, Texas, chef Andrew Wiseheart of Gardner uses this butter for poaching vegetables, but it would also be divine on grilled steak.

Burnt Citrus Salt

This salt from Ari Taymor of L.A.’s Alma gets its smoky-bright flavor from charred citrus zest. It’s great on meat and fish—and potato chips, too.

Burnt Bread Powder

The fragrant charcoal-like dust in this clever morning mishap lends a nutty, smoky element to spice mixes and sauces, ice cream, chicken, and roasted vegetables.


Raw minced garlic combines with parsley and lemon zest in this vibrant garnish that cuts through the richness of grilled meats and fish, as well as osso buco, a specialty of its birthplace, Milan. All around the world, fermented cabbage has been a life sustaining bridge between the fall harvest and the first green shoots of spring. There’s Eastern Europe’s sauerkraut, Korea’s kimchi, and Latin America’s lightly fermented curtido. This spicy slaw is a riff on that last condiment it’s sweet but not too funky, and perfect alongside grilled fish or as a condiment for tacos.

Cilantro Yogurt Chutney

This creamy yogurt-based chutney is made with cilantro, lime, and fresh green chiles. Get the recipe for Cilantro Yogurt Chutney »

Cucumber-Tomato Yogurt

This basic raita is a cooling counterpoint to fiery foods, thanks to its foundation of full-fat yogurt, cucumber, and mint. Plum tomatoes add a hint of acid, Thai chiles heat, and cumin a slight earthiness.

Mustard Sauce for Herring (Senapssås)

A bright, piquant mustard emulsion is one of several bold sauces that traditionally accompany pickled herring in Sweden. The sweet-tart fish is bathed in the piquant dressing, then heaped atop crunchy crispbread and devoured—ideally between shots of aquavit, especially at Swedish Midsummer celebrations.

Horseradish Sauce for Herring (Pepparrotssås)

This thick, spicy horseradish sauce enhances all kinds of smoked and cured fish. In Sweden it’s traditionally dolloped over pickled herring, where the creaminess of the sauce offsets the vinegary fish. The combination of sweet-tart fish and assertive sauce is a mainstay of the country’s Midsummer celebrations.

Bouchon Apple Butter


On Pastry-Making and the Punk Rock Appeal of Pop-ups

In the lead-up to their first culinary collab, Natasha Pickowicz and Doris Hồ-Kane sit down to talk about staying scrappy.

6 DIY condiment recipes that are healthier than store-bought

No kitchen is complete without an array of condiments. They add a kick to sandwiches and burgers, and they’re also a french fry’s best friend. But many store-bought condiments are packed with potentially harmful ingredients, including added sugars, food dyes and high amounts of sodium.

Fortunately, there are plenty of spreads that are super easy to make at home. They’re healthier and less expensive than ones you can buy from the store. From peanut butter to ranch and even honey BBQ, here are six delicious DIY condiment recipes.

There’s so much you can do with peanut butter. You can put it on toast, apple slices and even dip a banana in it. You can also make peanut butter. Easily! Just roast a bunch of peanuts, then blend them in a food processor. Add honey and/or salt to taste. Done.

You have to try to make your own ketchup at least once. It’s easy, tasty, and you can always adjust the recipe based on how you like your ketchup. All it takes is tomatoes, an onion, apple cider vinegar, brown sugar and a bunch of spices. If you’re feeling especially inspired, you could make your own fries, too!

Mayo adds a certain je ne sais quoi to a sandwich. To make it, just blend olive or avocado oil, an egg, some mustard, lemon juice and salt together. Yup, it’s that easy.

This is a recipe for a super flavorful BBQ sauce that’s on the sweeter side. Lots of DIY BBQ sauces use ketchup as the base, but by using tomato puree this recipe keeps things on the healthier side.

From wing night to your afternoon salad, ranch is a must. This recipe promises you’ll never buy store-bought again. You just need a creamy base of mayo, sour cream and milk, some herbs and spices, and lemon juice or vinegar for that zip. And hey, you could even use your homemade mayonnaise in it!

You won’t believe how easy it is to make mustard. This video offers up two recipes for the price of one. It seems the secret to making your own mustard is, well, mustard seeds and powder! Who knew?

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If you enjoyed this story, you might like to read about where to shop for more coffee online.

‘This sauce will change your life!’ 30 brilliant condiments to transform your tired lockdown dishes

When you’re barely allowed out of your home, let alone your neighbourhood, you have to mix things up whenever you can. From Chinese XO to Romanian mujdei and Filipino banana ketchup, these spicy sauces will bring the whole world into your kitchen

Last modified on Mon 1 Mar 2021 10.47 GMT

B ritain is splashing out on condiments like never before. To alleviate the grind of lockdown cooking, we are raiding the global larder way beyond ketchup and brown sauce, to unlock a world of hot, concentrated, punchy flavours with the ability to transform a meal in seconds.

Specialist retailers report booming sales, with the importer MexGrocer shifting double its usual amount of Valentina hot sauce last year. At one stage, sales of Lao Gan Ma chilli oils were up a staggering 1,900% at the online shop Sous Chef, a repository of revelatory sauces. But what should you try next?

We asked leading chefs and food obsessives for their homemade sauce hacks and store cupboard secrets, most of which are readily available online if you cannot get to an Asian or African supermarket or a continental deli. Please note: no one suggested serving roast chicken with mint sauce.

Lao Gan Ma preserved black beans in chilli oil. Photograph: Simon Leigh/The Guardian

Lao Gan Ma preserved black beans in chilli oil
Huge in China, Lao Gan Man’s crispy chilli oils also have a passionate following among western food geeks. The original fried onion and Guizhou chilli oil is the cult classic (warm heat, incredible savoury depth), but the black bean version (“God tier!” says Sam Grainger, the executive chef at Belzan in Liverpool) is now the connoisseur’s choice. “It’s condiment crack,” agrees James Cochran, who runs the fried chicken takeaway Around the Cluck at his London restaurant, 12:51. He adds black bean LGM to everything from crab linguine to chicken sandwiches and wants to use it in a dessert: “That savouriness would work well with chocolate.”

XO sauce
Created in Hong Kong in the 80s, this outrageously savoury cooked relish, thick with dried scallops, shrimps and ham, has become a hot trend among UK chefs, many playing provocatively fast and loose with the ingredients. The Birmingham consultant and cookery tutor Lap-fai Lee is a purist who makes his own XO (its name borrowed from cognac’s grading system to indicate luxury). The Lee Kum Kee version is “pretty good and very aromatic, but not spicy enough for me”, he says. As for the Asian condiments craze, Lee offers a warning: “They are meant to complement food. When I see street food bros smothering deep-fried junk in Asian condiments, it’s kind of laughable.”

Homemade mujdei. Photograph: Irina Georgescu

In Romania, this simple garlic dressing – five cloves crushed with one teaspoon of salt in 100ml of water – is, says Irina Georgescu, the author of Carpathia, “drizzled on polenta, roasted vegetables, fried fish or added to meatballs. It can fix everything.” Romanian garlic is milder and sweeter. Roast pungent UK garlic for a similar flavour, but include one raw clove for “personality”, says Georgescu.

Haitian mamba peanut butter
From burger topping and fruit dip to east Asian noodle dressings, the world uses peanut butter in many ways beyond spreading it on toast. The owner of Caribé restaurant in London, Keshia Sakarah, makes her own mamba. “It’s an amazing sweet, spicy Haitian recipe that has scotch bonnet in it,” she says. She uses the mamba (sometimes known as manba or mambá) in the west African stew maafe and as a topping on porridge. “It may sound odd, because of the pepper, but it’s not overpowering.”

Mamba, Haitian peanut butter. Photograph: Caribe' UK

Waitrose Cooks’ Ingredients sambal oelek. Photograph: Simon Leigh/The Guardian

There are several hundred fresh or cooked variations of this thick sauce, most commonly found in Indonesia, Malaysia and Singapore. Vibrant heat and big flavours are constants, but ingredients can range from as little as chillies, salt and vinegar or lime, in the basic sambal oelek, to mango, tamarind, shrimp paste or smoked fish (most Asian supermarkets carry several examples). “In Malaysia, sambal is an ingredient and condiment on every table, every meal time,” says Mandy Yin, the owner of Sambal Shiok Laksa Bar in London, which sells its own sambals. Yin eats sambal with eggs, noodles and soups, stirs it into pasta sauces or combines it with mayo on a jacket potato. “It’s literally endless. With sambal, you are limited only by your imagination.”

Ghana Best shito. Photograph: Simon Leigh/The Guardian

“In Ghana, most people use it like a table sauce or a salsa for fish,” says Adejoké Bakare of this west African answer to XO, flavoured with dried and fermented fish or fried meat. Bakare’s Brixton restaurant, Chishuru, makes its own shito, but the Ghana Best brand is available at Tesco and Asda.

Achar masala
Achar spice mixes are used in mango and carrot pickles. But Mayur Patel, a co-owner of the Bundobust restaurants, deploys them to create a “veggie, no-guilt ’nduja”. Yes, a stand-in for the hot, spreadable Calabrian sausage. Stir the achar into olive oil to spread: “On buttered sourdough, pizza, cheese on toast … It’s bangin’.”

A smidge of this fermented yuzu fruit, salt and chilli paste elevates any protein, says Lee. “Like a pinch of salt, but with the most intense citrus burst.” Try for good examples.

Truff hot sauce. Photograph: PR

Truff hot sauce
With its celebrity fans (Oprah Winfrey), crazy pricing (170g costs £19.99 at Selfridges) and designer packaging, this black truffle-infused hot sauce sounds ludicrously bling. But an initially “dubious” Jen Ferguson, the co-owner of the deli Hop Burns & Black in London, is sold. “It’s outrageously tasty. A few drops make humble eggs on toast feel like a Michelin-starred breakfast.”

Samyang Buldak hot chicken-flavour sauce
The Korean manufacturer Samyang sells this sauce from its ramen noodles bottled. “It’s got a stupid chicken intensity, a bit of treacly sweetness and a lot of heat,” says Grainger. “A drop improves any curry or rice dish, and I toss gyoza in it.”

Walkerswood jerk marinade
A fast-acting Jamaican jerk seasoning that, says Dougie Bell, the owner of Edinburgh sauce experts Lupe Pintos, offers instant escape from our “drab, wet, windy winterland”.

Walkerswood jerk marinade. Photograph: Simon Leigh/The Guardian

Chef Mama Z’s banana ketchup
When American GIs met ingenious Filipinos during the second world war, banana ketchup was born. Rachel Stockley, the chef at Baratxuri in Bury, whose mum is Filipina, slathers it over chicken skewers and grilled meats. “It’s fruitier than regular ketchup and caramelises better in a marinade,” she says.

Mae Ploy nam prik pao
Often described as Thai chilli jam, nam prik pao made by Mae Ploy – based on a savoury core of smoky fried shallots, garlic and shrimp paste – is an ingredient and a table sauce. When finishing stir-fries, noodle or soup dishes, says Andrew Chongsathien, from Brother Thai in Cardiff, “it’s my go-to”.

Eaten Alive smoked sriracha. Photograph: PR

Eaten Alive smoked sriracha
“The vegetables are smoked before fermenting and it’s addictive,” says Luke French, the chef-owner at Jöro in Sheffield. “My favourite is pouring sriracha into chicken noodle soup with loads of coriander, roasted sesame oil and spring onion.”

Bull-Dog tonkatsu sauce
Think a punchy, fruitier Japanese brown sauce. At Bench in Sheffield, Tom Aronica uses it to dress chicken wings. “I don’t think brown sauce is given enough opportunity with things that aren’t pig-related. I like Bull-Dog’s acidity and its big hit of umami.”

FSG Sichuan preserved cooked fungus
These “cooked mushrooms doused in fearsomely hot chilli oil and Sichuan pepper” will, promises Nicola Lando, the owner of Sous Chef, banish “food boredom”. Try for a jar.

Crystal hot sauce
The sauce creator Pam Digva, a co-owner of Sauce Shop in Nottingham, is “obsessed” with this New Orleans hot sauce. “I’ll spot it in random shops and rinse the shelf. It has a sophisticated aged-chilli flavour you don’t often find. It’s mind-blowing with grilled cheese toasties.”

Crystal hot sauce. Photograph: Simon Leigh/The Guardian

S&B shichimi togarashi
This seasoning, comprising seven ingredients (the name translates as “seven flavours”) and is similar to the more citrusy nanami togarashi, is great over rice bowls or stir-fries, with its blend of sesame, seaweed, orange peel and chillies. But, says James Chant, the owner of the ramen-kit makers Matsudai in Cardiff: “It’s also phenomenal on chips and eggs, or in butter to finish seafood or chicken.”

A bowl of shichimi togarashi. Photograph: Simon Leigh/The Guardian

Colatura di alici
Like most aged artisan products, this southern Italian fermented anchovy sauce is pricey – a 140ml bottle from Sous Chef is £11.99. But, says James Lowe, the chef-founder at Lyle’s in London, it will “change your life. It’s an intensely savoury addition to vinaigrettes or salsas where you want body or depth.”

Pimento Hill scotch bonnet jam. Photograph: Pimento Hill

Pimento Hill scotch bonnet chilli jam
Matin Miah, the co-owner of Rudie’s Jerk Shack, loves Jamaican chilli jams with grilled lamb or jerk chicken: “That sweetness, spice and unmistakable fiery scotch bonnet aroma.” Rudie’s makes its own, but Pimento Hill in London does “a great version”, he says. Look out for imported jars of Busha Browne’s hot pepper jelly, too.

Tajin chamoy
Chamoy are fruity Mexican hot sauces – sweet, sour, salty, spicy – used to dress fresh fruit. But, observes Alex Rushmer, the chef-owner at Vanderlyle in Cambridge, they also add “zip to carrots and other root vegetables”. A range of retailers stock Tajin’s version, including Melbury and Appleton.

Waitrose Cooks’ Ingredients zhoug. Photograph: PR

This exhilarating Yemeni green chilli and garlic sauce, verdant with parsley and coriander, lifts any salad, sabich (roasted aubergine) or falafel pitta. In Bristol, Edna’s Kitchen does a terrific zhoug, while Waitrose sells a version in its Cooks’ Ingredients range.

Popular in Francophone west Africa, this spicily seasoned sauce, based around caramelised onion, lemon and mustard, is often used to marinade meat, then cooked while you grill that chicken or fish. “Caramelised onions with grilled meat is another level,” says Bakare, who energises Chishuru’s yassa with Cameroonian white penja pepper.

Kewpie mayonnaise. Photograph: Simon Leigh/The Guardian

Kewpie mayonnaise
A rich, yolk-only Japanese mayo that, says the food writer Joe Warwick, is “smoother, sweeter – despite containing no sugar – and closer to authentic fresh, yellow mayonnaise than Hellmann’s and its ilk”. It is available in Sainsbury’s, too.

This Catalan “pesto” (a ground mix of toasted almonds, garlic, olive oil, vinegar, salt and freestyle herbs) is, says Shumana Palit, a co-owner of the Ultracomida delis in Wales, terrific for adding depth to sauces, soups and stews. “A spoonful makes everything come to life,” she says. Epicurious has a good recipe.

Japan Centre white miso
“Gives a big flavour boost to any broth or warm tomato sauce,” says Lowe of Japan Centre’s white miso. “It’s also good in salad dressings, stirred into vinegar, perhaps with mustard and oil.”

Tacos Padre salsa macha
The Borough Market outfit does a “delicious version” of this punchy Mexican combination of roasted chillies, nuts, seeds and garlic in oil, says Pamela Yung of ASAP Pizza.

Tacos Padre salsa macha. Photograph: Tacos Padre

Commonly mixed with soy, Japanese ponzu, says Lando, should strike a balance of “sweet, citrus, salty, sharp flavours. I love pairing it with prawns, trout or to dress a zingy red cabbage slaw.” You can make your own, although it is appearing in more and more supermarkets.

Maggi liquid seasoning. Photograph: Simon Leigh/The Guardian

Maggi liquid seasoning
“It’s cracking on stir-fried veg or anything that needs a savoury, salty kick,” says Patel of this 19th-century Swiss-German creation. “It’s like supercharged soy sauce.”

The aforementioned Franklin returns for The Chef Show finale. Set at Hot Luck in Austin, the episode sees the three of them cook Roy Choi's famous Kalbi dish, among other things to close out the season.

Roy’s Kalbi: Soy Sauce, Kiwi, Garlic, Scallions, Short Ribs, Onion, Sesame Seeds, Mirin, Orange Juice, Sugar, and Sesame Oil.

Kimchi: Garlic, Water, Onion, Kosher Salt, Ginger, Chives, Fish Sauce, Soy Sauce, Kochukaru, Rice Vinegar, Oyster, Sugar, Baby Shrimp, Napa Cabbage, and Oyster Sauce.

Roasted Smores: Marshmallow, Chocolate Covered Pop Rocks, Honeycomb, Hot Fudge, Chocolate Covered Cocoa Pebbles, and Graham Cracker.

Watch the video: Eat this, not that: Condiments and sauces


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