30 Condiments That Are Worth Making at Home

Follow our illustrated guide to adapting this savory yogurt as a side dish, dip, and more.

Chef John’s homemade ketchup is easy to make in a slow cooker with crushed tomatoes and spices. It’s tasty and thick and practically cooks itself.

Packed with chiles, Sichuan peppercorns, spices, nuts, and fried onion and garlic, this homemade chili crisp condiment goes with just about everything.

This condiment goes great tucked into a sandwich or tossed into a salad.

Find out why one reviewer calls this bourbon BBQ sauce “the holy grail of BBQ sauces.”

How can I be so sure that THIS chimichurri is an authentic recipe? Simple. I asked my Dad, who is Uruguayan-born and raised and one of the best cooks I know.

Once you try your hand at making your own sweet relish, you can cross one more condiment off your shopping list.

Setting out to recreate Huy Fong’s ubiquitous sauce, I ended up with something that hit the right notes, but with a brighter, fresher flavor that makes homemade Sriracha something special.

The sauce is thick and gooey and goes well with so many things.

The syrup rounds out the sharp edges, cutting the acid and giving the dressing a mellow richness.

Forget the peanut butter-laden dressing; this flavourful recipe is made with freshly ground peanuts and dried chilies, just like in Thailand!

A mixture of tart mustard, spice, and heat make this mustard a perfect pairing for pastrami stacked a mile-high between a couple pieces of rye.

This spicy, vinegary condiment is absolutely worth making at home.

Using whole eggs instead of just the yolk makes this homemade mayonnaise recipe practically fail-proof. Takes less than 10 minutes!

Homemade tartar sauce is quick, easy to make, and way better than anything you can buy in a bottle. Ours has mayonnaise, pickles, capers, and more to dress up your favorite seafood.

Skip the store-bought stuff — making it yourself is so easy and will be far tastier.

This is my go-to Asian-inspired salad dressing. Feel free to play around with this recipe and add some of your favorite seasonings to spice things up.

Simple, garlicky aioli comes together in just a couple of minutes and improves everything from sandwiches to grilled fish to fresh vegetables.

This is a true Tex-Mex guacamole recipe concocted by a distant relative stationed at the Alamo nearly 160 years ago.

This pico de gallo recipe is the best fresh salsa you can make—use it to top our favorite Tex-Mex enchiladas or spoon it over a layered queso.

You'll never, ever go back to the bottled stuff.

Julienned carrots and daikon in a salty-sweet vinegar brine are the perfect quick condiment for grilled meat, sandwiches, or classic Vietnamese banh mi.

Use a mortar and pestle to make authentic pesto Genoese, a smooth paste of basil, garlic, Italian cheeses, and extra-virgin olive oil.

This is the blueprint for the classic coconut chutney, often eaten alongside idlis and dosas, although it’s versatile enough to serve with grilled fish or vegetables.

In just 10 minutes, you’ll learn how to make the creamiest cucumber yogurt sauce ever!

Serve over lettuce or use as a dip for crudités.

A bold, creamy garlic sauce and dip, Lebanese toum is easy to make at home with the help of a food processor and a little good technique.

The easy tomato jam recipe from Erika Council’s new cookbook, “Still We Rise: A Love Letter to the Southern Biscuit,” only requires seven ingredients and one pot to come together. Better yet, it’ll use up all those summer tomatoes you’ve been hoarding before they go bad.

The pears add a fall-inspired sweetness, the brown sugar and brandy, richness, and the walnuts, a well-needed crunch.

This hot fudge sauce is done in 10 minutes and makes all days that include it better than those that do not.