16 Tasty Condiments That Are Worth Making from Scratch

Posted on April 24, 2018 by Leslie Wu

Treat yourself and your family to a homemade small batch of your favourite topping for an instant upgrade. Learn how to make condiments at home with these delicious recipes for homemade ketchup, relish, homemade hot sauce and more. These homemade sauces and toppings are preservative-free and tasty on their own or as the basis for another sauce.

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Michael Smith's Homemade Ketchup

Chances are, you have a bottle of ketchup in the fridge already, but think of how much better your fries would be with this easy ketchup: just simmer, blend and enjoy. Best of all, for those who find commercial ketchup too sweet, it’s simple to cut back on the sugar levels to taste. Get the recipe for <a href=" http://www.foodnetwork.ca/recipe/michael-smiths-homemade-ketchup/10463/" target="_blank">Michael Smith’s Homemade Ketchup</a>
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Homemade Hot Sauce

There's a renaissance in hot sauce right now — a great one can be used on its own, or can add a piquant jolt to soups, stews or even other sauces, such as Hollandaise. Remember to use gloves and work in a well ventilated area when making this versatile hot sauce, spiced with habaneros and with a slight bit of acid from white wine vinegar. Get the recipe for <a href=" http://www.foodnetwork.ca/kitchen-basics/blog/turn-up-the-heat-with-homemade-hot-sauce/" target="_blank">Homemade Hot Sauce</a>
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Homemade Pickle Relish

With a blend of crunchy bell peppers and mustard seeds, as well as fresh herbs to add brightness, this relish will win your next wiener roast. Use your favourite brand of pickles, or homemade if you want to up the ante. Get the recipe for <a href=" http://www.foodnetwork.ca/recipe/grilled-link-hot-dogs-with-homemade-pickle-relish/18369/" target="_blank">Bobby Flay’s Grilled Link Hot Dogs With Homemade Pickle Relish</a>
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Homemade Harissa

Vibrant colours and a beautiful aroma will be yours with just a few pulses of a food processor. More of a gentle warmth than fiery hot, harissa lends a bright red and chile warmth to meats, especially these pretty chicken wings. Get Christine Cushing’s recipe for <a href=" http://www.foodnetwork.ca/recipe/harissa/4510/" target="_blank" rel="noopener noreferrer">Harissa </a>, then cook <a href=" http://www.foodnetwork.ca/recipe/moroccan-harissa-chicken-wings/19618/" target="_blank" rel="noopener noreferrer">Moroccan Harissa Chicken Wings</a>
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Boozy Apple Barbecue Sauce

By sterilizing the jars first, this boozy apple barbecue sauce will last a couple of months in the fridge, but chances are, you’ll have devoured it by then. It may seem like a lot of peeling to get to eight cups of apples, but enlist some friends in the task (and let everyone take home a jar for adding sweet smoky flavour to their own barbeque meals.) Get the recipe for <a href=" http://www.foodnetwork.ca/recipe/boozy-apple-barbeque-sauce/15279/" target="_blank">Boozy Apple Barbecue Sauce</a>
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Red Wine Braised Cabbage

Make this simple braised cabbage using just four ingredients and a 15 to 20 minute simmer on the stovetop. Red wine and vinegar add a distinctive depth of flavour and colour, while sugar lends sweetness for a versatile side that goes well with pork or grilled meats. Get the recipe for <a href=" http://www.foodnetwork.ca/wine-beer-spirits/blog/red-wine-braised-cabbage-from-dereks-kitchen-2745/" target="_blank">Red Wine Braised Cabbage</a>.
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Pesto, 5 Ways

Perfect pesto is soon to be yours with some classic ingredients — basil, pine nuts and Parmesan — and a quick spin in the food processor. Prefer walnuts to pine nuts or arugula to basil? Check out the five variations below to take pesto in a new direction. Get the recipe for <a href=" http://www.foodnetwork.ca/cooking-with-kids/blog/family-fun-pesto-the-multitasking-wonder-3907/" target="_blank">Traditional Pesto</a> and <a href=" http://www.foodnetwork.ca/in-season/blog/5-unique-pesto-recipes-to-preserve-that-garden-fresh-flavour/" target="_blank">Five Variations</a>
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Easy Homemade Mayonnaise

Making mayonnaise is a snap with a whisk and a bit of willpower (or use a hand blender for a no-fuss method). Creamy and without the stabilizers in mass produced mayonnaise, this version would be a great addition to a sandwich or dip. Get the recipe for <a href=" http://www.foodnetwork.ca/recipe/mayonnaise/8259/" target="_blank">Easy Homemade Mayonnaise</a>
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Healthy Homemade Mustard

Two different types of mustard seeds are combined with subtly sweet white balsamic vinegar and vibrant turmeric for a unique and flavourful mustard. Try it with sausages or grilled meats for a zesty pairing. Get the recipe for <a href=" http://www.foodnetwork.ca/recipe/7-healthy-homemade-condiments/14653/" target="_blank">Healthy Homemade Mustard</a>
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Pickled Squash Marmalade

When having a hearty meat dish such as a succulent beef braise, it often helps to have something tart or acidic to counterbalance the richness. This take on a traditional chutney uses sweet and easy to peel butternut squash as its base, imbuing it with the scent and flavour of citrus and lemongrass. Get the recipe for Anna Olson’s <a href=" http://www.foodnetwork.ca/recipe/pickled-squash-marmalade/18996/" target="_blank">Pickled Squash Marmalade</a>
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Homemade Horseradish Sauce

Sunday dinner is transformed with a vibrant horseradish sauce. Grating fresh horseradish root can be an eye-watering task, but makes a world of difference in pungency and taste from the jarred kind. Get the recipe for <a href=" http://www.foodnetwork.ca/recipe/easy-prime-rib-with-fresh-horseradish-sauce/20980/" target="_blank">Easy Prime Rib With Fresh Horseradish Sauce</a>
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Preserved Lemon

Add a punch of tart saltiness to Moroccan tagines with preserved lemons. Buying a jar is easy, but it's almost as simple to make your own — just pop lemons into a sterilized jar with salt, peppercorns and lime leaves, then wait. Get the recipe for <a href=" http://www.foodnetwork.ca/recipe/preserved-lemons/11940/" target="_blank">Preserved Lemon</a>
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Homemade Peanut Butter

Trust Alton Brown to hack a peanut butter recipe in the most efficient way: roasting in a wok and blending in a food processor for a few minutes (add chopped roasted nuts back in for a crunchy version). Feeling adventurous? Follow his suggestion and add a bit of chile oil to the mix. Get the recipe for <a href=" http://www.foodnetwork.ca/everyday-cooking/blog/alton-browns-wok-fried-crunchy-peanut-butter-34904/" target="_blank">Alton Brown’s Wok Fried Crunchy Peanut Butter</a>
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Spicy Red Pepper Jelly

Forget mint jelly — this sweet and spicy jelly will make a bright splash of colour and texture on the plate next to roast lamb, kebabs or as part of a cheese tray. Get the recipe for<a href=" http://www.foodnetwork.ca/recipe/spicy-red-pepper-jelly/11906/" target="_blank">Chuck Hughes’ Spicy Red Pepper Jelly</a>
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Pickled Onions

For some, pickled onions are an acquired taste, but these brightly hued red alliums can be used to enhance everything from a bland sandwich to a fried chicken dinner. Get the recipe for <a href=" http://www.foodnetwork.ca/cooking-with-kids/blog/family-fun-pickled-onion-the-condiment-that-keeps-on-giving-1799/" target="_blank">Pickled Onions</a>
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Italian Salsa Verde

Just at home on a summery salad as a comforting roast with mashed potatoes, this Italian classic brings the briny tastes of capers, anchovies and parsley out to play. Use it to bring some garden goodness to your table all year round. Get the recipe for <a href=" http://www.foodnetwork.ca/in-season/blog/the-ultimate-summer-condiment-and-5-ways-to-use-it/" target="_blank">Italian Salsa Verde</a>
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