Our Easiest DIY Condiments
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.
Pear, Olive, and Walnut Chutney
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
This tangy dip is a great accompaniment to the veggies in the crawfish boil.
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Chipotle Mayo
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
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
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
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
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
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
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
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
Refrigerate this tasty tomato and ginger-flavored jam for up to 2 months.
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Rosé Jelly
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
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
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Cornmeal Thumbprint Cookies with Tomato Jam
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
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Grand Aïoli
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Drawn Butter
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Red Pepper Mayonnaise
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Sweet Chili Sauce
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Cilantro-Lime Aioli
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Lemon Aïoli
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
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
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Rosemary Thyme Mustard
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
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
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.