150+ Condiments

There's a simple way to extend the ephemeral apricot season, and it has everything to do with these easy peasy preserves.

This won't bring you the satisfaction of a proper preserving project that'll last the year. But it will bring you instant gratification.

What's chrain, you ask? It's a heck of a traditional condiment with a bite to it. And it's coming to a holiday table near you.

A Mexican staple, this sauce of sorts is essentially fresh salsa that's named, curiously, for a rooster's beak.

Some things are so simple as to seem almost plain—until you taste them. Hollandaise is one such perfectly simple staple.

If you've yet to heat butter 'till it turns nutty brown then dribble it over any and every thing, you've yet to live. Here, let us show you how.

These Korean-style jalapenos that take a dunk in soy sauce and soda are perhaps not pickled in the traditional American sense, but pickled nonetheless. Wait'll you taste 'em.

A staple down South, these pickled peppers and the hot, hot, hot solution that bathes them have a kick that's as fiesty as it appears.

The secret ingredient to this spicy sauce? Nope. Not bourbon. We said secret. It's smoked ketchup. (Yup. You heard correctly.) Bacon, too.

This sweet and spicy little number wooed us from our very first spoonful, banishing bottled barbecue sauce forever from our pantries.

Words escape us as to just how incomparable this made-from-scratch grape jam is compared to store-bought. That smile certainly says it all.

Perhaps the easiest chutney ever, this calls for simply simmering apples, onion, curry powder, tomatoes, and sugar, and then ladling it into jars. See? Easy.

You can't prolong summer. But you can prolong raspberry season with some lipstick-red berries, a little sugar, and this easy and unerringly helpful recipe.

This traditional and incendiary Thai condiment has incited quite the following. Here's how to save yourself a trip to your local Asian market.

You may think you're going to gift these little half-pint jars of lemon curd, but who are you kidding? Our money says you'll be lapping it up straight from the jar.

Maionese de leite in Portuguese, milk mayonnaise--you heard us--is a creamy, eggless emulsion held together by oil, milk (natch), and a lotta love.

Summer tomatoes are turned into a sweet jelly that's a Portuguese classic. Use it as you would any jelly as well as with cheese plates.

A classic Thai trick for imparting a lot of oomph without a lot of ingredients or expense.

Perhaps the most iconic and indispensable ingredient in Moroccan cooking. And perhaps the easiest thing to make ever.