Condiment Recipes

The condiment recipes we provide allow you to make your own flavorings. Not only will you know what is in your food, you will 

be able to save money and taste some of the more unusual and 

exceptionally delicious types from all over the world. They are so essential for good cooking. They add special and locally unique touches and even give their names to dishes which would otherwise be nameless and bland...

Hot Atadindin

Homemade Apricot Basil Mustard

The term condiment comes from the Latin word for spice, seasoning and sauce, as well as the Latin verb to pickle or season. In English the word once used to refer to pickled and preserved food, but with time the meaning has changed.

Find out more about Mustard, it's History and some tasty homemade Mustard recipes.

Try Sauce Andalouse with your french fries / chips

The definition of a condiment, as something added to food to add flavor, is so broad. This could include mustard, salt or pickles, but also pure spices, dried fruit, sugary things and so forth. Further description as a ‘supplemental’ food, added to impart or enhance the flavor of other foods, to complement a dish at least separates the condiments from the substance of the main dish. Of necessity it comes in smaller more intensely flavored packages. There are many versions of this idea from all around the world. 

Indeed in the examples given on Wikipedia one can get a sense of what we classify as a condiment, and they are very broad and diverse. I’ve tried to group them roughly, to give and idea of the general processes used to make condiments worldwide, but many condiments belong to multiple categories. Remember cooking, drying, using 

acids, sugars or salt are all ways of stopping the growth of the toxic spoiling bacteria, Clostridium botulinum. No wonder there is a patterning of the condiment making methods globally. It also shows that many are in fact ‘preserved’ foods’ in the original Latin sense of the word:

Well here we go, but take care. These condiment recipes will make your mouth water and you'll soon be hungry !

Mango Chutney

The condiment recipes that preserve food

cooked and jammy condiments

chutney, mostarda (Italian candied fruit with mustard syrup)

vinegar based condiments

fruit vinegars, sambals, yogurt mint sauce, pickles, piccalilli pickled walnuts,

lactofermented condiments

Home Brewed Fruit Vinegars

sauerkraut, achars, kimchi, fermented cumber pickles


teriyaki sauce, barbecue sauce, soy sauce, marmite, "Tonkatsu Sauce"


preserved fruit, nutella, honey, maple syrup, redcurrant sauce and then there are those which pack a peppery punch

Homemade mayonaise 

Homemade mayonaise just tastes betterHomemade mayonaise just tastes better

Condiments with bite

spicy powders

masalas, popocorn seasoning

hot sauces


Seductively rich condiments

condiments using fats

Niter kibe (Ethiopian clarified spiced butter), compound butter, cream cheese, paneer (Indian homemade fresh cheese)


chili oils, olive and sesame oil

oil based emulsions

mayonnaise, remoulade, salad creams, aioli, vinaigrette, tartar sauce

highly flavoured pastes

ketchup, peanut sauces, anchovy paste, bean sauces

German Hunter Sauce

Condiments with fresh ingredients

Green Masala paste

Pickled Mustard Cucumbers - Sweet and Sour

finely textured 

dips, clam dips, guacamole

coarsely mashed fresh ingredients

salsas, relishes, pesto

French Salad Dressing

Shito -

Ghanaian Hot pepper sauce with dried shrimps and dried fish

Ready made or brand condiments

Many condiments are available off the shelf in bottles or packets, under brand names, with particular recipes. Describing these is not the task of this page. They also often contain additives such as preservatives which exclude them from our understanding of healthy food. What we deal with here is the do it yourself condiment recipes, and thus quite often the rather traditional old regional condiments which were handmade.


Other condiments are available with fast food in small sachets for single servings. These are extremely wasteful of plastic and paper and thus not strictly environmentally friendly.

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