15 condiments you should definitely try making at home

Ever wondered what to do with that packet of dried mustard seed that’s been hanging around in your pantry? Add some vinegar, salt, seasoning and you can make everything from a yellow mustard, to a honey mustard, to a classic Dijon.

Once you’ve nailed the mayo, you’ll also be ready to branch out and make its cousins: aioli (a garlic mayo), thousand island dressing (mayo and ketchup combined), tartar sauce, and even “extra special sauce.”

Liven up any steak or burger with this homemade sauce—and make it the life of the party with a boozy twist. While bourbon is a favourite ingredient, this recipe by Food52 is a good use for that unfinished bottle of red wine.

Did you know? The word “teriyaki” refers to this sauce’s ability to give a shine or lustre to food that’s been grilled or broiled—usually meat. However, it also makes an excellent dipping sauce.

Let’s face it—store-bought ketchup is laden with sugar. And while that might be part of the appeal, the homemade stuff is better for you and it’s no less delicious. While many recipes include sugar, it can be cut or reduced to taste. Chef Jamie Oliver also suggests using yellow, orange, or green tomatoes to surprise guests.

When the Sriracha factory nearly shut down a couple of years ago, people began hoarding bottles of the “rooster” sauce in panic. It never came to pass, but they shouldn’t have been so concerned. Hot sauce—including sriracha—is something that can easily be prepared at home.

Your guests will truly relish this homemade relish. Ideal for canning, it can be made in the winter months for use at the cottage in the summer.

Store-bought hummus is usually pretty affordable, but do you know what’s even cheaper? Homemade hummus. Get a can of chickpeas, lemon, garlic, tahini and seasoning, throw it in a food processor—and voila, you have hummus, for a quarter of the cost.

A distant relative of relish, chutneys are also a great way to preserve seasonal produce, including apples. They are excellent with Indian dishes, alongside meat, and also make a great accompaniment to be served on holiday cheese boards.

While not technically a condiment, no burger is quite complete without a crisp dill. Best of all, you can preserve the pickles for the cottage season ahead, or bring a jar as a hostess gift to holiday events.

A staple of Prairie fridges and hot dog stands everywhere, sauerkraut makes a great condiment for hot dogs, works as a salad topping, or as a side to any meal. Fermented cabbage is not only easy to make, it’s also good for your gut.

More than just some chopped-up tomatoes and onions, this homemade salsa will help get any fiesta fired up.

Okay, so maybe it’s not technically maple syrup, but making your own table syrup is simple and quick.

Not just for pasta, pesto makes a great spread for sandwiches, as a dip, or to use as a base on pizza. It can also be made in advance and frozen or preserved for future use.

Skip the soy altogether and reduce the sodium with this handy homemade recipe.