Condiments, from the Latin word meaning ‘seasoning’, are food enhancements. If you never use any sauces, relishes, drizzles or sprinkles on your food, it either means you like it bland or whoever cooks your food is a genius master.
That’s a joke, of course, but a little bit of mustard, mayo, hot sauce or chutney can transform the dish by boosting flavour or improving texture.
Condiments can be liquid or set, smooth or chunky. I won’t encourage anyone to make your own mustard (though mixing the powder with water is not a particular hardship), but some things might be superior when homemade. Fig relish, savoury jellies, mayo, hot honey, flavoured butter – that’s a good collection of less common condiment recipes!
Fig confit made with fresh figs, with whole chunks of figs in syrup made with port or madeira wine. This fig confit is as versatile as chutney to serve with cheese and meats. It will keep about two weeks in the fridge.
Smoky tomato butter with incredible flavour is a creamy spread, sauce, condiment, everything. It’s the most gorgeous way to use a glut of ripe cherry tomatoes.
Pomegranate jelly made from fresh pomegranates is extremely flavoursome. It is delightful drizzled on Greek yoghurt at breakfast, and my personal favourite is pomegranate jelly and cream cheese on a rice cake.
Greengage jelly with chillies and rosemary is a full of flavour, unusual condiment. It’s a cross between a chutney and a plum jam and it’s perfect with lamb.
Kewpie-style mayonnaise is the umami bomb of a condiment which you can make at home in exactly one minute. A stick blender and a tall jar make true magic happen.
Hot honey, the sweet and spicy condiment that is drizzled over pizzas, cottage cheese and roast chicken everywhere, is very easy to make very well. You can do it the proper way, with fresh chillies, or on the quick, with a shortcut.
It’s both a condiment and, well, something to spread on your bread. Three flavours: herb lemon butter perfect for steak, chilli crisp butter to transform cooked vegetables and chive butter, dreamy on baked potatoes. It’s a new world of flavours for a butter lover!
This is not as common as mayo or ketchup, but this kefir cream aka cultured cream is thick, rich and tangy, like a voluptuous version of crème fraiche with added health benefits. It has a multitude of culinary uses and it’s delicious.
Mexican vibes with this next condiment: fresh and easy guacamole recipe made with ripe Hass avocados, lime and chillies. The best and the basic condiment to serve alongside fajitas, tacos, nachos or enchiladas.
Ketchup, but not as you know it and not just for Christmas if you get hold of frozen cranberries. Cranberry ketchup is a sweet, sour and salty condiment, excellent with roast meats instead of the usual cranberry sauce.