A well-stocked fridge is tough to beat. Even the little things, like the right sauce or condiment or garnish, can be a lifesaver for sandwiches, salads, or spreads. And while we all have that brand we love, here's a challenge: Why not try your hand at homemade condiments? Think of it as a chance to customize the ratio and perfect the balance exactly to your liking. Here, we’ve compiled the staple sauce and condiment recipes our site has to offer so you can find them all in one place. Let’s get started, shall we?
What better place to begin than with a classic. Whether you lean Heinz or Hunt’s, eschew the brand name and mess around with a ketchup recipe on your own.
Next there’s mayo. This one is a personal favorite of mine. With a whisk, a little conviction and an egg and some oil, you’ll find yourself whipping to life a perfectly creamy mayonnaise spread. Mayo is endlessly variable: try Kewpie, a Japanese favorite, or mix in some minced garlic and you’ll have yourself an aioli. Once it’s ready, slather it on a soft and creamy Japanese egg sandwich. For an assortment of creative ways to put that mayo to use, check out this list.
And if you’re vegan, then give this vegan-aise a whirl. It’s made using aquafaba, chickpea water, for that same creamy texture.
Here, we give you a recipe for homemade mustard. When you’ve mastered that, mix it into this spicy southern recipe for a mustard barbecue sauce.
Now, kick things up a notch with harissa, that smoky Moroccan condiment with a kick. Start with something simple, then riff! Use your homemade harissa for easy sheet pan chicken dinners or to take your chili to the next level.
Our site is also home to two Sriracha recipes. As it turns out, they keep pretty well! A community member had this to say about edamame2003's recipe: "I've kept it in the freezer for a year without noticeable degradation. It does separate when you thaw it, but a good shake restores its consistency. I've also stored it in my refrigerator (both fresh made and thawed) for three months without problems. It contains enough acid in the vinegar to forestall bacterial growth." Play around with both and see which you prefer.
So there you have it, an (abridged) version of the recipes you need to stock your fridge. Once you've got these, start by making yourself a sandwich and slather on one, or more, of these.
Are there any sauces we left off the list? Let us know in the comments.
Written by: Valerio Farris
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3 Comments
So first off thank you to the Food52 family and web site...love this group.
I wonder if someone on your team can do a similar page about making asian sauces. I pass on so many store bought options due to the added sugars. Are there healthy alternatives for asian cooking?
thanks much
Seth
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