16 homemade condiment recipes to always have on standby

Slather, glob, dollop and glug your way to a quick meal upgrade.

Cornersmith mustard Source: Alan Benson

First, a reminder: the best condiments to have on hand are the ones you regularly use. There's no point adding to the graveyard at the back of the fridge (we're looking at you, expensive gourmet barbecue sauce that no one likes but we can't bring ourselves to throw out due to the aforementioned expense).

But then, there's something so alluring about trying all the condiments, don't you think? One can simply never have enough things to dip, spread, slather or drizzle. Condiments may be the sidekick to the star's main recipe, but we all know how regularly the sidekick steals the show.

So, make your favourites from this list and try out a few new treats. Just remember to store them front and centre in the fridge or pantry. Things have a way of getting lost when they're stored at the back...

Kimchi

The great thing about making your own kimchi is that you can adjust the spicy, sour, salty and pungent to suit. Source: Poh & Co. 2

By all means, start with kimchi. It's honestly good with everything - try it in your fried rice, your dips, your noodles, your soup, your drinks, your toasties, your life.

Chilli sauce

This versatile chilli sauce will keep in the fridge for months, ready to set fire to whatever you please. Source: Adam Liaw

While we're on the subject of hot and spicy condiments, make sure you're keeping a good chilli sauce on hand. This particular one is especially good with chicken.

XO sauce

XO sauce is a collection of the most prized ingredients from around China, and it was named after XO cognac – the height of sophistication in Hong Kong in the '80s. Source: Destination Flavour China

The pungent, umami XO sauce deserves to be in every kitchen. It's an expensive sauce to make ('XO' is actually Hong Kong slang for expensive luxury), but, trust us, it's worth both the expense and the effort.

Sweet jams

A breakfast smelling of roses is a glorious way to start the day. Source: Hardie Grant Books / Emiko Davies

Once you make your own jam, you'll never go back. Like, this rose petal jam is made entirely with sugar and rose petals... it doesn't get better than that. Be warned, there's not enough shelf space in the world for all the jams you'll want to make.

Savoury jams

A savoury jam is so good on a cold meat board or slathered on a fresh piece of sourdough. Source: Feast magazine

Leave some room for savoury jams like this tomato chilli jam. A dollop of this would lift any veggie, meat or (especially) potato into the stratosphere.

Tomato sauce

You won't find fresh tomatoes, apples and onions in that blood-red store-bought sauce. Source: Alan Benson

While we're on the subject of tomatoes, it might be time to consider making your own tomato sauce. One lick of this good stuff and you'll never buy a bottle again.

Pesto

Don't stop at basil, use all the odds and sods in your stores to make goodies like this kale stem pesto. Source: Will Taylor / Harvard Common Press

With a jar of this Italian favourite on hand, you've basically got dinner ready in the amount of time it takes to cook the pasta. You can also dip your bread in your pesto, dollop it onto baked vegetables, use it instead of butter on your bread or add it to your steak.

Mustard

The beauty of homemade mustard is experimenting with different flavours, so make smaller batches of lots! Source: Alan Benson

Tweak your homemade mustard depending on the time of year you're making it. Cornersmith's Alex Elliott-Howery suggests using sage in autumn, horseradish or rosemary in winter, and thyme in spring.

Mayonnaise

Make a plain mayonnaise in moments, then add a spin with siracha, pepperberries, brown butter or garlic. Source: Getty Images / Manuela Bonci / EyeEm

It's essential to keep mayo on hand and remarkably easy to whip your own up from scratch. Make just what you need, or a little extra to keep at eye-level in the fridge.

Dukkah

Lemon myrtle adds a punchy, citrusy hit to an Egyptian classic. Source: Farah Celjo

This particular dukkah is a little left of field - make that an Aussie field as it has a lemon myrtle hit. it's really that easy to put your own spin on your dukkah mix.

Salsa

Pile some freshness into your dishes. Source: Pati's Mexican Table

No Mexican meal is complete without a side of salsa. It might be a salsa verde like this one, a tomato salsa or even a mix of both.

Chimichurri

Don't discard those carrot tops, there's a chimichurri calling. Source: Farah Celjo

The king/queen of Argentinian and Uruguayan salsas, chimichurri is the herby, vinegary, garlicky sauce made with whatever herbs and greens you have on hand. Trust us, you want this one in your stores.

Gochujang

Gochujang is a fermented mix of chilli, glutinous rice flour, soy bean flour, malt flour and seasoning that adds a pungent and savoury flavour. Source: Brett Stevens

The Korean power pepper paste is essential to bibimbap and KFC, but also good as a dipping sauce for skewers, smeared over burger buns or dolloped onto ribs.

Tahini sauce

Tahini sauce is called tarator in Arabic and it's made with just tahini (toasted ground hulled sesame seeds), lemon and water. Source: Camellia Aebischer

One of the most useful condiments you'll keep on hand, tahini sauce is made from just three ingredients. Make it thick for dipping or thinner for drizzling. Either way, you'll be using plenty of this Middle Eastern staple.

Relish

For all those times you don't have pasta sauce and want to swirl something through, ajvar is the answer. Source: Tammi Kwok

Relishes of all kinds should grace your stores, starting with the Bosnian favourite ajvar. It's made with capsicum and eggplant and it's eaten with every meal, any time of day (well, at least according to Farah Celjo's household it is).

Chutney

Chutney is one of those ingredients that just makes everything taste better. Source: Stockfood

Chunkier than a relish but no less exciting, a good chutney is loved from India (see mango chutney above) to Britain (see here) to the Aussie backyard choko bush.

Mint sauce

It's a classic for a reason and we're bottling up this breezy beauty for all to devour.

Fresh and vibrant Source: Rhys McGowan