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.
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.