Think of condiments and you probably jump to the classics: ketchup, mustard and mayo. But the world of condiments reaches much further than what you typically put on a hot dog. Consider options like sambal oelek, a tangy, coarse chile sauce; neonata, an Italian spread made from infant fish; ssämjang, a spicy Korean paste; or ajvar, a garlicky Serbian red pepper relish. The culinary world has come up with many ways to instantly add heat, tanginess, sweetness and more to any food. F&W's guide to condiments takes you on a global taste journey with recipes from every corner of the world—and an ever-expanding list of new favorites.

Most Recent

Basil Pesto
Pesto tastes like the herby, green essence of summer in a bowl, whether you twirl pasta in it, spoon it over grilled vegetables, dollop it into minestrone, or serve it as a dipping sauce alongside seared shrimp. This is a classic version of basil pesto, albeit made in a food processor instead of with a mortar and pestle. Be sure to add the oil slowly, so it emulsifies the sauce. Use this recipe as a baseline for the amount and type of pesto you prefer, and adjust it to your needs. You can cut this recipe in half for a smaller amount, or make extra; this recipe is easily doubled or tripled, and leftovers will keep in the refrigerator for up to five days when topped with a layer of oil to prevent the pesto from oxidizing. If you are making a large batch of pesto to stash in the freezer, omit the cheese for now and add it when you are ready to thaw and use the sauce. You can also customize this recipe with different nuts, greens, cheese, and oil. Swap in walnuts, pecans, or pistachios for the pine nuts, and use parsley, arugula, or blanched kale in addition to or instead of basil. A sharp cheese like Cheddar or Gruyère can be subbed in for the Parmigiano-Reggiano, and avocado or nut oil can be used as alternatives to olive oil. You can further make this sauce your own creation by stirring in a pinch of smoky chile powder, black pepper, crushed red pepper flakes, or grated lemon zest after blending the pesto.  
Mint Chutney
The bright, herbal flavors of this chutney are the perfect counterpoint to grilled meats of any kind. Chef Chintan Pandya of New York City's popular Dhamaka and Semma restaurants, among others, serves this chutney alongside lamb and chicken kebabs. It can also be used as a topping for burgers or sandwiches, or as a dip for vegetables.
Ramp Aioli
Garlicky ramps are the perfect base for this herby aioli. You just need the leaves for this recipe,  to make this pungent aioli. Make a batch of this to use as a dip for vegetables, potato chips or French fries, mix into a chicken salad sandwich, smear onto a sandwich, or whip into a salad dressing.
Ramp Pesto
One of the quickest, easiest ways to cook with ramps is to make this quick pesto that highlights their garlicky onion flavor. You will use only the leaves for this pesto, so it's a good recipe to keep handy if you are pickling or otherwise just using the bulbs in another recipe. Blanching the greens will keep the color vibrant, but be sure to fully cool them down before making the pesto. Feel free to use walnuts or hazelnuts instead of pine nuts, or to mix in other greens like kale or parsley. Spoon this pesto over roasted or grilled vegetables, meat, or seafood, or toss it with cooked pasta.
Toum (Garlic Sauce)
Crushing garlic to a smooth paste in a mortar and pestle helps stabilize the emulsion for this airy, pungent whipped garlic sauce. It's a popular condiment at Mini Kabob in Los Angeles. Try it with Mini Kabob's Chicken Lule Kebab and Beef Shish Kabob, or with crudite or grilled vegetables.

More Condiments

Tamarind-Chile Jam
Rating: Unrated 1
"Move over tomato ketchup, barbecue sauce, and mayonnaise," says cookbook author and recipe developer Lara Lee. "There's a new condiment-that-goes-with-everything in town!" Meet Tamarind-Chile Jam, a one-pot wonder that is sweet, spicy, sour, sharp, tangy, and pungent all at once. Savory, funky fish sauce balances the fruity sourness of the tamarind, while long red chiles add a pleasantly strong piquancy to this thick and sticky jam. Its uses are endless; spread it on a sandwich, serve it alongside sausage rolls, dollop it over eggs, dunk sweet potato wedges into it, or use it as a condiment for meat, chicken, or fish. For those who are heat adverse, seed the chiles before adding them for a milder jam. Use a wide, deep saucepan for faster reduction time—be careful of splattering jam—and take the pot off the heat as soon as the jam has reduced to 1 1/2 cups; it will continue to thicken as it cools.
Cumberland Sauce

Hank Shaw's spin on Cumberland Sauce, a classic British sauce that dates back to the 1800s, includes dry sherry, beef stock, and red currant jelly combined with shallots, mustard, cayenne, and lemon zest. The resulting Cumberland Sauce is a sweet, salty, savory, spicy glaze that's perfect for Venison Meatballs and other game meats. If you cannot find red current jelly, any tart red jelly, such as lingonberry or cranberry, will work here.