Our Easiest DIY Condiments

By MyRecipes and MyRecipes
Updated March 20, 2018
Credit: Brian Woodcock; Styling: Caroline M. Cunningham

Homemade condiments are often the special finishing touch that can take a meal from good to great. Thus, knowing how to make a few variations on classic, go-to condiments will always come in handy in the kitchen. Here are over 50 ways to easily amp up any meal with homemade mayos, ketchups, jams, jellies, sauces and chutneys. 

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Pear, Olive, and Walnut Chutney

Credit: Caitlin Bensel, Prop Styling: , Food Styling:

Pear, Olive, and Walnut Chutney Recipe

This savory-sweet chutney is tangy, sweet, full of spice, and offers a deliciously surprising salty bite with the castelvetrano olives—in other words, it’s the perfect fall condiment. While this spread tastes complex and sophisticated, it’s actually deceptively easy to whip up. Using an equal amount of sweet (brown sugar) and tart (vinegar) is a traditional blend in a chutney that balances the cooked fruit and spices. We love it served simply—generously slathered over a slice of warm, crusty bread, such as our No-Knead Lightly Rye Bread; however, this pear chutney is equally delicious used as a topper for meat, poultry, and even yogurt. 

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Creole Mayo

Credit: Greg Dupree Styling: Heather Chadduck

Creole Mayo Recipe

This tangy dip is a great accompaniment to the veggies in the crawfish boil.

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Chipotle Mayo

Credit: Jennifer Causey; Prop stylist: Lindsey Lower

Chipotle Mayo Recipe

Almost too easy to whip up, this mayo definitely needs to go into your flavor-boosting ingredient arsenal. Use the smoky spread on sandwiches of all sorts, brush over meats before cooking, or incorporate into your favorite chicken salad recipe for an extra kick. The recipe is easily doubled or tripled, so don't hesitate to make a big batch.
 

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Skillet Mixed Berry Jam

Credit:  Kelsey Hansen; Prop Styling: Audrey Davis; Food Styling: Margaret Dickey

Skillet Mixed Berry Jam Recipe

This fresh berry jam could not be easier to whip up and makes for an amazing multipurpose summer condiment. Spoon the warm jam straight from the skillet over slices of pound cake, toast, biscuits, ice cream, waffles, or even savory dishes like grilled pork tenderloin. Or let it cool down, transfer to jars, and use it for breakfast, cheese boards, and more down the road. You can stash your quick skillet jam, stored in an airtight container, in the refrigerator for up to a month. 

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Almond Parsley Pesto

Credit: Romulo Yanes; Styling: Claire Spollen

Almond Parsley Pesto Recipe

An intriguing spin on the Italian classic basil-and-pine-nut pesto, this sauce complements all sorts of roasted or grilled vegetables and meats.

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Easy Apple Butter

Credit: Southern Living

Easy Apple Butter Recipe

Test Kitchen Tip: Use a wooden spoon to draw a line through the apple butter on the bottom of the pot; if the line holds for 5 seconds before the apple butter merges back together, it's finished cooking.

Hands-on 55 min.; Total 1 hour, 50 min.

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Mushroom-Red Wine Sauce

Credit: Greg DuPree

Mushroom-Red Wine Sauce Recipe

You don't need to have cooked a beef roast to make this full-bodied sauce. The richness comes instead from sautéed mushrooms and red wine. Spoon the sauce over steak or a baked potato topped with blue cheese.

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Quick Peanut Sauce

Credit: Greg DuPree

Quick Peanut Sauce Recipe

The warmth and zing of fresh ginger and garlic put bottled versions of this sauce out of the running. For heat, stir in a generous pinch of crushed red pepper. Drizzle the sauce over grilled chicken or shrimp skewers. You can also use as a dip for spring rolls or toss with a soba noodle salad.

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Buttermilk-Dill Sauce

Credit: Greg DuPree

Buttermilk-Dill Sauce Recipe

Think of this no-cook sauce as your put-it-on-everything sauce. Spoon over baked fish or chicken. Beyond a main, use it to dress a potato salad or as a veggie dip. We prefer 2% Greek yogurt over nonfat for a milder tang that complements the buttermilk.

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Spinach-Walnut Pesto

Credit: Greg Dupree

Spinach-Walnut Pesto Recipe

An evergreen, everyday pesto will perk up pastas and pizzas when fresh basil is no longer in season. The warmth from the toasted walnuts will help the sauce emulsify; don't skip this step. Try the sauce on seared salmon or chicken.

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Tomato-Ginger Jam

Credit: Jennifer Causey; Styling: Lindsey Lower

Tomato-Ginger Jam Recipe

Refrigerate this tasty tomato and ginger-flavored jam for up to 2 months.

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Rosé Jelly 

Credit: Briana Riddock

Rosé Jelly  Recipe

We went crazy over the idea of rosé jelly when it hit the internet, so here is our version of this boozy blush pink jelly. Your morning won’t be the same, now that you can have rosé for breakfast, as a midday snack, and basically anytime of the day you want. It’s the ultimate adult condiment. The recipe yields a few jars of jelly that you can keep for yourself stocked away or hand them out to family and friends as gifts. If you prefer red or white over rosé, you can substitute your favorite bottle of choice. 

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Homemade Mayonnaise  

Credit: Caitlin Bensel; Styling: Rishon Hanners

Homemade Mayonnaise   Recipe

Mayonnaise made from-scratch can be fairly life altering. Nothing against the shelf-stable, store-bought version, but homemade is truly in a league of it’s own when it comes to rich flavor and incredible texture. It’s super simple to whip up in the food processor and will last up to 2 weeks in the fridge. Make your first batch and see just how versatile this wonder condiment is. Add grated garlic and fresh herbs to create your own garlic aioli (pinkies up) or stir in chopped chipotle in adobo for a spicy, tangy chipotle mayo. Use your mayo as a base for countless dips, spreads, and savory fillings—as we do in this modern take on traditional tomato pie.  

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Spicy Mayo

Credit: Alison Miksch; Styling: Caroline M. Cunningham

Spicy Mayo Recipe

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Cornmeal Thumbprint Cookies with Tomato Jam

Credit: Hector Sanchez; Styling: Caroline M. Cunningham

Cornmeal Thumbprint Cookies with Tomato Jam Recipe

This clever take on beloved thumbprint cookies is sweet and savory. Refrigerated dough keeps for days, and the baked cookies freeze well.

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Saffron Aïoli

Credit: Hector Sanchez; Styling: Buffy Hargett Miller

Saffron Aïoli Recipe

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Grand Aïoli

Credit: Hector Sanchez; Styling: Buffy Hargett Miller

Grand Aïoli Recipe

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Drawn Butter

Credit: Iain Bagwell; Styling: Rachael Burrow

Drawn Butter Recipe

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Red Pepper Mayonnaise

Credit: Randy Mayor; Styling: Kathleen Royal Phillips

Red Pepper Mayonnaise Recipe

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Sweet Chili Sauce

Credit: Annabelle Breakey

Sweet Chili Sauce Recipe

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Cilantro-Lime Aioli

Credit: Annabelle Breakey

Cilantro-Lime Aioli Recipe

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Lemon Aïoli

Credit: Lee Harrelson; Styling: Jan Gautro

Lemon Aïoli Recipe

Whip up this easy sauce that's great with vegetables and fish. You can cover and chill mixture up to 3 days.

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Mad-Delicious Sriracha

Credit: Stephen Devries; Styling: Lindsey Lower

Mad-Delicious Sriracha Recipe

It's so easy to make your own hot sauce: Just lightly cook chiles in seasonings, and blend. That's all there is to it. And don't get us wrong--we love the bottled stuff, too.

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Spicy Ketchup

Credit: Antonis Achilleos; Styling: Gerri Williams for James Reps
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Rosemary Thyme Mustard

Credit: Annabelle Breakey; Styling: Karen Shinto

Rosemary Thyme Mustard Recipe

A thick, creamy, and intensely herby mustard that's delicious rubbed onto roasts (especially chicken, pork, and lamb) before cooking. You can also dollop a little into stews—both meat and vegetarian—about halfway through cooking.

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Rosemary Thyme Mustard

Credit: Annabelle Breakey; Styling: Karen Shinto

Rosemary Thyme Mustard Recipe

A thick, creamy, and intensely herby mustard that's delicious rubbed onto roasts (especially chicken, pork, and lamb) before cooking. You can also dollop a little into stews—both meat and vegetarian—about halfway through cooking.

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Basque-Style Green Sauce

Credit: John Kernick; Stylist: Alistar Turnbull/Pat Bates and Associates

Basque-Style Green Sauce Recipe

Basque-Style Green Sauce is a blend of chopped parsley, oregano, and basil leaves mixed with olive oil, sherry vinegar, and seasonings. This version of green sauce has a hit of jalapenos for extra pop.

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Fresh Herb Sauce

Credit: Anna Williams

Fresh Herb Sauce Recipe

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Southwestern Marinade

Credit: Marcus Nilsson; Styling: Deborah Williams

Southwestern Marinade Recipe

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Mustard-Herb Sauce

Credit: Marcus Nilsson; Styling: Deborah Williams

Mustard-Herb Sauce Recipe

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Balsamic-Shallot Sauce

Credit: Quentin Bacon

Balsamic-Shallot Sauce Recipe

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Clementine Glaze

Credit: Randy Mayor; Styling: Charlotte Autry

Clementine Glaze Recipe

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Honey-Soy Glaze

Credit: Marcus Nilsson; Styling: Deborah Williams

Honey-Soy Glaze Recipe

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Grainy Mustard Sauce

Credit: Quentin Bacon

Grainy Mustard Sauce Recipe

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