16 Easy Homemade Condiments and Sauces Recipes


First, a reminder: the best condiments to have on hand are the ones you use regularly. No need to add more to the cemetery at the bottom of the fridge (we’re looking at you, dear gourmet barbecue sauce that no one likes but that we can’t bring ourselves to throw away because of the aforementioned expense).

But then there’s something so seductive to try all condiments, You do not think ? You just can never have enough to dip, spread, brush or drizzle. Condiments may be the sidekick to the star’s main recipe, but we all know how often the sidekick steals the show.

So make your favorites from this list and try some new treats. Remember to store them front and center of the refrigerator or pantry. Things tend to get lost when stored in the back…

Kimchi

Of course, start with the kimchi. It’s really good with everything – try it in your fried rice, dips, noodles, soup, drinks, toast, life.

chili sauce

While we’re talking hot and spicy condiments, be sure to keep a good chili sauce on hand. This one is especially good with chicken.

XO-sauce

The hot and umami XO sauce deserves to be in every kitchen. It’s an expensive sauce to make (‘XO’ is actually Hong Kong slang for expensive luxury), but trust us, it’s worth both the expense and the effort.

Sweet jams

Once you’ve made your own jam, there’s no going back. Like, this rose petal jam is made entirely with sugar and rose petals…it doesn’t get any better than that. Be warned, there isn’t enough storage space in the world for all the jams you’ll want to make.

Salty jams

Leave some room for savory jams like this spicy tomato jam. A spoonful of this would lift any vegetable, meat or (especially) potato into the stratosphere.

Tomato sauce

Since we’re talking about tomatoes, maybe it’s time to consider making your own tomato sauce. One hit of this good stuff and you’ll never buy a bottle again.

Pesto

With a jar of this Italian favorite on hand, you’ve basically made dinner in the time it takes to cook pasta. You can also dip your bread in your pesto, spoon it over baked vegetables, use it in place of butter on your bread, or add it to your steak.

Mustard

Adjust your homemade mustard based on the time of year you’re making it. Cornersmith’s Alex Elliott-Howery suggests using sage in the fall, horseradish or rosemary in the winter, and thyme in the spring.

Mayonnaise

Keeping mayonnaise handy is essential, and it’s remarkably easy to make your own from scratch. Make just what you need, or a little more to keep at eye level in the fridge.

dukkah

This particular dukkah is a bit left of field – make it Australian field as it has a lemony myrtle hit. it really is that easy to put your own spin on your dukkah mix.

salsa

No Mexican meal is complete without a side of salsa. It could be a salsa verde like this, a tomato salsa, or even a mix of the two.

Chimichurri

The king/queen of Argentinian and Uruguayan salsas, chimichurri is the herb, vinegar, and garlic sauce made with whatever herbs and vegetables you have on hand. Trust us, you want this one in your stores.

Gochujang

Korean chili paste is essential to bibimbap and KFC, but also good as a dip for kebabs, slathered on burger buns, or spooned onto ribs.

tahini sauce

One of the most useful condiments you’ll keep on hand, tahini sauce is made with just three ingredients. Make it thick for dipping or thinner for basting. Either way, you’ll be using a lot of this Middle Eastern staple.

Taste

Relishes of all kinds should grace your stores, starting with Bosnians’ favorite ajvar. It’s made with bell pepper and eggplant and eaten with every meal, any time of the day (well, at least according to Farah Celjo’s house).

chutney

Bigger than a relish but no less exciting, a good chutney is enjoyed from India (see mango chutney above) to Britain (see here) to the rear choko bush -Australian court.


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