What to CookDIY FoodIngredientsCondiments & Sauces

11 Homemade Condiments to Make You Feel Like a Pro

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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?

Homemade Ketchup
Homemade Ketchup

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.

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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.

How to Make Mayonnaise (or Aioli) Without a Recipe
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How to Make Mayonnaise (or Aioli) Without a Recipe
How to Make Japanese Kewpie Mayo at Home

How to Make Japanese Kewpie Mayo at Home by Hannah Kirshner

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Vegetarian Bacon Mayonnaise (No Bacon!)

Vegetarian Bacon Mayonnaise (No Bacon!) by Sarah Jampel

And if you’re vegan, then give this vegan-aise a whirl. It’s made using aquafaba, chickpea water, for that same creamy texture.

Aquafaba Returns—This Time, in Creamy, Jarred "Fabanaise"
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Aquafaba Returns—This Time, in Creamy, Jarred "Fabanaise"

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.

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Mustard From Scratch
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Mustard From Scratch
Giddy Swamp, South Carolina Mustard Barbecue Sauce
Giddy Swamp, South Carolina 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.

Making Harissa at Home

Making Harissa at Home by Kitchen Konfidence

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Bryant Terry's Mustard Green Harissa

Bryant Terry's Mustard Green Harissa by Kristen Miglore

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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.

Fresh Sriracha (aka, home made 'Rooster')

Fresh Sriracha (aka, home made 'Rooster') by edamame2003

Homemade Sriracha

Homemade Sriracha by Carey Nershi

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.

Tags: sriracha, mustard, mayo, condiment, fridge door