Easy Homemade Condiments

Some of America’s best and most free-thinking chefs share recipes for superlative grilling extras, from quick pickles to speedy sauces.

Ketchup, Mustard & Mayo

by Paul Virant

Known for his deep commitment to all things homemade, chef Paul Virant of Vie Restaurant in Western Springs, Illinois, conjures up quick and easy from-scratch recipes for three pantry necessities: ketchup, mustard and mayonnaise.

• Sweet-and-Spicy Ketchup
• Golden Yellow Mustard
• Lemon-Dijon Mayonnaise

Good, Simple Salads

by Andy Nusser

Chef Andy Nusser of New York City’s wonderful, Spanish-inspired Casa Mono serves grilled steaks and whole birds atop bright, piquant salads with "architectural integrity"—featuring ingredients with enough heft to hold their own against any type of meat.

• Gazpacho Salad
• Endive, Radish and Lemon Salad

Pickled Vegetables & Fruit

by David Chang

At New York City’s Momofuku Noodle Bar and Momofuku Ssäm Bar, F&W Best New Chef 2006 David Chang’s pickle plate comes with nearly a dozen options. In summer, when produce is at its peak, Chang pickles everything from sweet corn to honeydew melon.

• Superfast Salt-and-Sugar Pickles
• Sweet-and-Sour Pickles
• Quick Kimchi Cucumbers

Middle Eastern Sauces

by Ana Sortun

Ana Sortun, chef at Boston’s Oleana and author of Spice: Flavors of the Eastern Mediterranean, has countless recipes for phenomenal Middle Eastern sauces that add exotic flavor to grilled favorites like kebabs or fish.

• Tahini Remoulade
• Spicy Zhoug
• Almond Skordalia

Published June 2007