When the same old standby condiments just can’t cut the mustard – yes, pun entirely intended – it’s time to mix things up. See how just a few add-ins can make all the difference to 5 common condiments at your next barbecue or picnic.
Mayo is perfect as a blank slate for a multitude of mix-ins. Think bright, aromatic flavours to cut through the heavy base.
- Pesto: Blend 30 mL (2 tablespoons) of pesto into a cup of mayonnaise for delicious, Italian-style flavour. It’s yummy on your average turkey sandwich, or as a spread for tomato and mozzarella on focaccia.
- Lemon Juice and Sea Salt: Create bright, clean flavour when you squeeze a quarter of a lemon into a cup of mayonnaise, plus a dash of sea salt. We love it on white fish or as a dip for French fries!
Tip: To prevent the citrus seeds from falling into your mixture, hold your lemon skin-side down as you squeeze.
- Garlic: Spice up your next cookout by serving garlic mayonnaise in an old-fashioned squirt bottle alongside your burgers and grilled chicken sandwiches. A teaspoon of minced garlic is all you need for 250 mL (1 cup) of mayonnaise.
Bold, sweet and slightly acidic, ketchup can stand up to stronger mix-ins.
- Curry: It’s a strong, savoury herb, so use it sparingly – just a pinch will add exotic layers of flavour to 250 mL (1 cup) of tomato ketchup.
- Barbecue Sauce: Combine two classics and create a new condiment favourite! Whether you have about 250 mL (1 cup) left or an entire bottle, mix ketchup with equal parts barbecue sauce and enjoy.
Tart and vinegary, mustard is great on almost anything. But add a little bit of sweetness or some aromatic herbs and you’ll dress up this simple staple.
- Rosemary: Like mustard, rosemary has a slightly bitter, aromatic quality, making the two perfect mates. For a gourmet sandwich spread, add 5 mL (1 teaspoon) chopped rosemary to 125 mL (1/2 cup) Dijon mustard.
Tip: Don’t bother plucking each rosemary sprig off its stem – instead, gently pinch your fingers and pull backward down the steam to easily remove them.
- Applesauce: For Dijon or coarse-grain mustard, try mixing in a few spoonsful of cinnamon applesauce. The unlikely ingredients combine to create a sweet, tangy sauce that’s delicious on pork and chicken.
- Cranberry: The sweet and savoury combination – along with the tartness – is perfect for pork or chicken dishes.
Tip: Discover 5 other ways to spice up your mustard with our simple ideas.
You may not think of butter as a condiment, but it’s the perfect vehicle for adding flavour, especially when you mix in a bit of sweetness.
- Berries: Drop a few berries into softened butter, and then mash together. We love blueberry butter on a whole grain bagel or blackberry butter on toast.
- Honey: A few drops of honey can give butter a whole new attitude – just wait until you melt it on fresh-baked bread.
Tip: Looking for more ways to embellish butter? Check out our 7 flavoured butter recipes.
Power Sour Cream
A true chameleon, sour cream does everything from topping potatoes to keeping cakes moist. Add a bit of flavour and you’re really onto something.
- Cilantro: This fresh, leafy herb has bold, distinct flavour, so stir just 2 mL (1/2 teaspoon) chopped cilantro into 250 mL (1 cup) of sour cream to instantly dress up fajitas or a taco salad.
- Chipotle Peppers: Look for canned chipotle peppers in adobo sauce at your local grocery – they have a spicy, smoky flavour, so finely chop the peppers and then add 0.5 mL (1/8 teaspoon) to 250 mL (1 cup) of sour cream. Yum!
With a little creativity, the secret really can be in the sauce. What’s your favourite way to add in extra flavour where it’s least expected? Let us know in the comments!