Condiments are saucy type ingredients that add to recipes, usually to enhance it but sometimes to complement the dish. Some people consider powders condiments, but here I am just talking about saucy foods. Usually condiments are not consumed by themselves. Without the following condiments I wouldn’t be able to make some of my favorite dishes!
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In the fridge
This section will show you the condiments that need to be kept in the refrigerator.
Jelly/jam
Jelly or jam is perfect for eating in a pb & j, in cookies, or on toast. Jam is also great to add into oats for a tasty breakfast. It’s just so versatile!
Syrup
Syrup works well as a pancake or waffle topping. We have pure maple syrup that we add to lots of recipes for a natural sweetener. It is more expensive but it’s worth it and a little bit is all you need.
Ketchup
My son loves ketchup. He will literally eat it by the spoonful or dip his chicken nuggets in it. It’s also great on burgers or used to create many sauces.
Mustard
My husband is the mustard fan in our family. He particularly likes it on sandwiches. I however could live without this condiment, I’ve never been a mustard fan but there are some recipes that call for mustard.
BBQ
BBQ is great for just that- bbq! It’s also good on burgers and dipping chicken nuggets. You can also dip meatballs in it or soak them in the crock pot.
Ranch
We can’t have chicken bacon ranch without ranch! It’s also good with broccoli and other veggie treats. I’ve also made my own before.
Mayo
I primarily use mayo for grilled sandwiches to make them crispy on the outside. But it’s necessary for lots of recipes including aioli and deviled eggs. I like to use a squeeze bottle and refill it by using a cheap jar.
Relish
Deviled eggs wouldn’t be complete without relish! It’s also great with tuna in a salad or on a sandwich.
Tartar sauce
Tartar sauce is necessary for beer battered halibut. It’s also a nice addition to other fish type dishes. If you don’t eat much fish you won’t need this.
Lemon juice
I use lemon juice for adding flavor to some recipes including schnitzel and beer battered halibut. I use it for adding to some sauces such as aioli. It’s acidity helps lighten the taste of heavier foods. I’ve also put it in cheesecake to give it a tangy taste.
Better than bouillon
I stopped using stock or broth for recipes that call for it. Instead I use a tsp of this and 1 cup of water for each cup of stock or broth. It takes up way less space and I’m not paying for a bunch of water. One jar lasts for several recipes.
Red curry paste
Curry is so delicious and it goes a long ways. Red curry paste is great for making several batches of flavorful curry. Curry can also add great flavor to other dishes like potatoes, or Brussels sprouts.
Salsa
Salsa isn’t my favorite. But several recipes call for it. It adds some great flavor and texture to otherwise flavor and texture lacking foods. My husband also likes to dip chips into the salsa.
Pesto
Pesto is very versatile. It’s great for adding lots of flavor like to potatoes or on top of eggs. I have added it to pasta and used it to season otherwise flavorless chicken.
Related: Ways To Upgrade Egg Salad
In the pantry
This section is for the condiments that don’t need to be refrigerated after opening.
Peanut butter
I have to have peanut butter in my kitchen. It’s great on toast, or in a pb & j sandwich. It’s also great in Thai food or cookies! Or even by the spoonful! This is one condiment that breaks the rules of only being something to enhance flavor.
Nutella
Nutella is a tasty treat to eat by the spoonful. This is another condiment to break the rules by being tasty to eat all on its own. It also is a good toast topping or sweet sandwich or wrap ingredient. Yum!
Honey
Honey is good on toast or as a natural sweetener for many recipes. It also has some medicinal uses for homeopathic care.
Alfredo
Alfredo is a staple in our household. As a child I loved Alfredo, now we eat it almost every week. It’s so simple to throw some noodles, chicken, veggies and sauce together for a quick dinner.
Spaghetti sauce
Spaghetti is another staple in our home. It’s another quick easy meal. Spaghetti sauce can be used in many recipes such as lasagna or casserole.
Soy sauce (or Tamari if gluten free)
Soy sauce is necessary for stirfry dishes. Many Asian dishes also require it. We don’t use it for dipping things, but without soy sauce I couldn’t make a stirfry. When my husband and I went on whole 30 we used tamari for stirfry.
Worcestershire sauce
Worcestershire sauce is impossible to spell, but needed for a specific flavor that is also impossible to imitate. I use it as a marinade for meats and occasionally inside of soups for the flavor.
Sesame oil
I can’t make some Asian dishes without a recipe calling for a dash of sesame oil.
Olive oil
Without olive oil I can’t cook a day in the kitchen! I use it for roasting vegetables, creating sauces, and when sautéing vegetables.
White vinegar
Not only is white vinegar needed for sauces and as a substitute for some dairy free recipes, but it’s also great for cleaning around the house and for laundry!
Apple cider vinegar
I primarily use apple cider vinegar in sauces, and adding an extra kick to my deviled eggs.
Franks red sauce
As far as hot sauces go, franks red sauce is amazing on eggs.
Tabasco sauce
Tabasco sauce is also a great addition to top eggs or avocado for a bit of a kick.
Fish sauce
Fish sauce is necessary for Asian cooking. This condiment adds a bit of flavor to dishes like stirfry. It’s made from anchovies and ideal for many fish oriented recipes.
Liquid smoke
To add a smoky flavor to bbq or even stirfry liquid smoke is my go to. I’ve also added it to Mac & cheese for an extra pow.
Sriracha
Sriracha. Need I say more. It’s a huge fad right now and for good reason. This is another new condiment for me, but I can’t imagine not having it ever again. It might even take the place of Tabasco or franks red hot sauce! It’s amazing on eggs or mac and cheese. As the bottle itself says “sriracha, made from sun ripened chiles, is ready to use in soups, sauces, pasta, pizza, hotdogs, hamburgers, chow menu, or on anything to add a delicious spicy taste.” If you want a big pop for any dish add a dash of this on top and you won’t be disappointed.
