8 Genius Ways to Use Up Leftover Condiments

Posted by Jennifer Pallian on August 17, 2016

Is your fridge full? Like, really, really full? As in the top shelf and fridge door are crammed so tightly with jars of nearly-empty condiments that you struggle to find the milk? It’s time to roll up your sleeves, friends, and get to work using up the last few tablespoons in each of those space-hogging bottles. Lucky for you, we have lots of suggestions for using up the last inch of goodness in every jar. Let’s free up some precious refrigerated real estate for the bounty of August and the pies that ensue!

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Mustard

If you've amassed a half-dozen mustards, lighten your load by whisking up a weekly jar of <a href="http://foodess.com/recipes/classic-vinaigrette/" target="_blank" rel="noopener noreferrer">classic vinaigrette</a> and enjoy nightly green salads with your dinner — the simple kind, with torn lettuces and maybe a few herbs or thin slices of radish or cucumber. Get the recipe for <a href="https://www.foodnetwork.ca/recipe/shaved-summer-vegetable-salad/20472/" rel="noopener noreferrer" target="_blank">Shaved Vegetable Salad</a>
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Jam

If you’ve somehow ended up with a dozen varieties of jam, whittle them down by making your own flavoured yogurts. Spoon a tablespoon into the bottom of 4-ounce (125-mL) glass canning jars and top up with plain greek yogurt for a more natural, sweetened-to-taste yogurt cup. Get the recipe for <a href="http://www.foodnetwork.ca/recipe/fieldberry-granola-parfait/12026/" target="_blank">Fieldberry Granola Parfait</a>
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Thai Curry Paste

Thai Curry paste. It’s easy to have a little jar of the green, yellow or red variety at the back of a shelf for months. It’s actually a very versatile ingredient to freestyle. Whisk whatever you have left into <a href="http://foodess.com/recipes/soba-cabbage-noodle-salad-with-spicy-peanut-sauce/" target="_blank" rel="noopener noreferrer">peanut sauce</a> for a noodle salad or grain bowl, mash it into soft butter for a flavourful finish to grilled fish or chicken, or stir some into a flavourful Thai fried rice. Get the recipe for <a href="https://www.foodnetwork.ca/recipe/thai-fried-riced-cauliflower-/22170/" target="_blank" rel="noopener noreferrer">Geoffrey Zakarian's Thai Fried Riced Cauliflower</a>
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Hot Sauce

If you’re a hot sauce aficionado, it’s easy to amass multiple bottles of varying intensity. Whittle down your stash by whipping up a batch of spicy wings. You can also whisk it with brown sugar and oil (equal parts of each) to make a marinade for grilled chicken, fish or pork; or stir it into mayo for an all-purpose creamy-spicy dipping sauce and spread. Get the recipe for <a href="http://www.foodnetwork.ca/recipe/beer-and-buttermilk-wings-with-sriracha-glaze/14251/" target="_blank">Beer and Buttermilk Wings with Sriracha Glaze</a>
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Anchovy Paste

Anchovies or anchovy paste are ingredients called for occasionally, and while you can’t beat the briny, savoury umami they offer, you may be left with a tube in your fridge for the next several months. Why not use what’s left to make a batch of this delicious salsa verde, or combine with garlic and parsley in olive oil for the world’s easiest (and very tasty) linguine. 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">Salsa Verde</a>
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Miso

Bought miso for a specific recipe? Use the leftovers to add a savoury richness to just about everything. Stir a spoonful into homemade mac and cheese sauce (seriously, it works), mix it in equal parts with butter to top steamed greens, roasted vegetables or meats, whisk it into a gingery vinaigrette, stir with equal parts mirin and brown sugar to make a glaze for broiled eggplant or fish, or whip up an <a href="http://foodess.com/recipes/miso-noodle-soup/" target="_blank">almost-instant miso noodle soup</a>. Get the recipe for <a href="http://www.foodnetwork.ca/recipe/ricardos-macaroni-and-cheese/9501/" target="_blank">Ricardo’s Macaroni and Cheese</a>
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Chutney

If you've bought a jar of chutney for an Indian recipe and now it’s kicking around your fridge, serve the last bit alongside seared lamb, slather it in a grilled cheese with cheddar and red onions, or stir a few tablespoons into softened cream cheese with thinly sliced green onions and a handful of toasted pecans for a yummy appetizer spread. Get the recipe for <a href="http://www.foodnetwork.ca/recipe/seared-lamb-loins-with-nectarine-chutney/3084/" target="_blank">Seared Lamb Loins with Nectarine Chutney</a>
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Hoisin Sauce

Hoisin sauce is something you’ve undoubtedly bought for a specific recipe. Finish the jar by brushing it on grilled steak instead of BBQ sauce, tossing it with sauteed broccoli, lacquering it on roasted Brussels sprouts, or making a scrumptious sauce for pork tenderloin. Get the recipe for <a href="http://www.foodnetwork.ca/recipe/roasted-brussels-sprouts/17167/" target="_blank">Ina Garten’s Roasted Brussels Sprouts</a>
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