A bowl of homemade mayonnaise on a white cloth with a knife on the side.
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Contents

A small white bowl filled with homemade ketchup.
bigacis
1 of 15

Homemade Ketchup

This homemade ketchup recipe, made with tomatoes, vinegar, and sugar, is made without high-fructose corn syrup. And with a whole lot more complexity and finesse than the store-bought stuff.

The ketchup is really, really delicious.

Sue
A glass bowl partially filled with creamy Italian salad dressing with a spoon resting inside.
David Leite
2 of 15

Creamy Italian Salad Dressing

This creamy Italian salad dressing is exactly what you think it is—a creamy mix of garlic, mayo, red wine vinaigrette, oregano, and oil. It's perfect on a crisp salad of iceberg, croutons, red onions, and everything else you remember from restaurant versions.
A small white dish filled with yellow mustard.
David Leite
3 of 15

Homemade Yellow Mustard

Homemade yellow mustard is deceptively simple to make from mustard powder, vinegar, and a couple other basic pantry staples. You just may never go back to store-bought! Here's how to make it from scratch.

This was the perfect homemade mustard recipe, and so much better than other recipes that use Wondra flour. Thank you!

Jesse
A small dish filled with one minute mayo on a white cloth with a knife lying beside it.
Michelle Smith
4 of 15

One Minute Mayonnaise

This one minute mayo whips up into a dreamy, creamy emulsion, perfect for slathering on everything. And the magic happens with just a jar and an immersion blender, which means there’s no need to haul out any heavy appliances or do a lot of dishes.

I will never have to buy mayonnaise again. It’s perfect.

Phyllis
A half-full jar of honey barbecue sauce with a spoon dripping excess sauce back into the jar.
Ken Goodman
5 of 15

Honey Barbecue Sauce

This honey barbecue sauce is easy to make with a handful of pantry ingredients including ketchup, vinegar, molasses, honey, and spices. So long, store-bought sauce.
A person pouring Cheddar cheese sauce from a jar into a shallow bowl.
David Leite
6 of 15

Cheddar Cheese Sauce

This quick and easy cheese sauce recipe is a versatile homemade go-to to stash in your recipe repertoire. Use it to top veggies, burgers, pasta or as a stand-in for nacho cheese sauce. Here's how to make it.

I made this cheddar cheese sauce tonight for nachos. It was perfect. My family loved it!

Christine
Three corked vials of homemade hot sauce.
Rinne Allen
7 of 15

Homemade Hot Sauce

Homemade hot sauce is easy to make with just hot peppers, salt, vinegar, and patience (aka to make it fermented). That’s all you need. Well, that and this recipe. Without further ado, here’s how to make the best hot sauce ever from scratch.
Several open glass bottles of barbecue sauces, including a vinegar barbecue sauce.
Wyatt McSpadden
8 of 15

Vinegar Barbecue Sauce

This vinegar barbecue sauce, made Carolina style, calls for cider vinegar, brown sugar, hot sauce, and has a distinct and acidic-in-a-good-way tang. Use it to douse your BBQ ribs, chicken, pulled pork, or anything you pull from the grill or smoker.

This is a great Carolina-style vinegar barbecue sauce. It’s extra tangy and extremely quick to throw together with just basic pantry ingredients.

Darci B.
Two jars of lemon vinaigrette, two lemon halves, and a wire whisk.
Mary Sckin
9 of 15

Lemon Vinaigrette

Delicious, easy, and incredibly impressive, this fashionable little number is versatile. Drizzle it on anything that needs a savory, lemony upgrade.
Three glass jars partially filled with pesto Genovese.
Lisa Linder
10 of 15

Pesto Genovese

This pesto Genovese is a classic Italian tradition that’s simple to toss together and has countless uses that extend way beyond tossing it with pasta.

This is the best tasting pesto I’ve ever had. I’ve made it a few times since I found the recipe and always have a jar in my freezer. Whether on pasta, bruschetta, over tomatoes or just out of the jar, everyone loves it.

Mliss
Two spoons with homemade harissa on them on a cracked enamel surface.
Laura Edwards
11 of 15

Homemade Harissa

Homemade harissa, or Moroccan red pepper paste, is an enticing way to enliven anything. Red peppers, garlic, lemon, cumin, coriander, and caraway come together, waiting to be dipped, slathered and devoured.
A dollop of homemade tartar sauce on a piece of newspaper with fried fish and a lemon wedge beside it.
Rina Jordan
12 of 15

Homemade Tartar Sauce

Once you’ve experienced homemade tartar sauce such as this, there’s no going back to the commercial stuff made with corn syrup and preservatives. No way.

I was surprised at just how simple and easy this tartar sauce was to prepare. And it’s excellent! It was the perfect accompaniment to the cod we enjoyed for dinner – thank you!

Tommy B.
A jar of caramel sauce with some dripping down the side and a spoon in front of the jar.
David Leite
13 of 15

Easy Caramel Sauce

This homemade caramel sauce recipe more than delivers on its promise of ridiculously rich, thick, gooey caramel goodness.
A jar and bowl of sweet pickle relish with three cucumbers lying beside them.
Andrew Purcell
14 of 15

Sweet Pickle Relish

This sweet pickle relish, made with cucumbers, sugar, onion, salt, mustard seeds, celery seeds, and cider vinegar, is perfect for hamburgers and hot dogs and potato salad, and anything else. So long, storebought.

This is delicious! I will never buy sweet relish again.

Barbara M.
A diner-style dispenser half-filled with blueberry syrup.
Stacey Cramp
15 of 15

Blueberry Syrup

This blueberry syrup is simple and magnificent on pancakes, waffles, even pork chops. Here’s how to make it.

Homemade Condiments FAQs

What is the best way to store homemade condiments?

Generally, they should be stored in the fridge in a sealed container or jar.

How long do homemade Condiments keep?

Most condiments will keep, if stored in a sealed jar or airtight container in the fridge, for up to 2 weeks. Some condiments, like mustard, can last much longer. To prevent contamination and extend the shelf life, always use a clean spoon when scooping from a jar.

Many condiments, including my pickle relish recipe, and a variety of homemade jams and jellies can be processed in a hot water bath, which will allow them to be stored at room temperature for up to 1 year.

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About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. I’m the author of The New Portuguese Table and Notes on a Banana. For more than 25 years, I’ve been developing and testing recipes for my site, my books, and publications. My work has also appeared in the New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, Washington Post, and more. I’m also a cooking teacher, memoirist, and inveterate cat lady.

Read More About Me

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4 Comments

  1. Onions and parsley in the tartar sauce? Hmm. I still have about cup or so of mine. No dill, either dried (?) or fresh in yours? I cut the mayo with yogurt. Any input about keeping quality with the onion/yogurt?

    Reply

    1. I was skeptical too, Jo Ann, until I tried it. I don’t think adding yogurt will change the shelf life of the sauce.

      Reply