I’m a big fan of condiments, from gochugang and fish sauce to 1000 Islands sauce and atchar. They’re the most convenient way to add flavour and complexity to dishes that would otherwise take you hours (even days) to achieve, and I make sure that I have at least a handful in my pantry for when the craving strikes.
Condiments are ancient
We’re so lucky to live in a time where we have access to global cuisines at our fingertips. Not only do condiments add flavour and complexity, but they also tenderise tough cuts of meat and vegetables, and add textures, improving the mouthfeel of dishes.
You can date today’s most popular condiments back thousands of years, with the earliest known being a type of hot sauce, made by the ancient Aztec civilisation way back in 7000 BCE. Thanks to trade routes and globalisation, these ancient recipes were spread across the world, influencing many cuisines and shaping them into what we taste today.
5 Condiments you need in your pantry
1. Hot sauce
Whether it’s peri peri, tobasco, or sriracha, hot sauce is the most manufactured and bought condiment globally. It’s spiciness not only gives you an endorphine boost, but the chillies add a complex savoury and sour flavour to dishes.
How to use:
- Marinades
- Dipping sauces
- Base for stews, soups, curries, stir-fries
- In salads and sandwiches
Top tip: Add a dash of sriracha to scrambled eggs for a breakfast kick, or add chipotle sauce to a marinade for that unmistakable smokey flavour.
2. Soy sauce
The O.G. umami boost, soy sauce recipes and methods have been described in Chinese literature over 3000 years ago. Originally made by fermenting chunks of meat for 100 days, soy sauce not only adds savoury notes to dishes without the addition of salt, but also contains natural forms of MSG that help boost the complexity of dishes. Whether you like standard soy sauce or sweet soy sauce, having a bottle handy in your pantry can lift your soup, stew, stir fry, or curry from nice to pro-level flavours.
How to use:
- Stir-fries, stews, curries, and soups
- Dipping sauces
- Marinades
- Salad dressings
- Relishes
Top tip: Pan fry soy sauce with butter and garlic and toss steamed green beans in for a quick and sensational side.
3. Relish
Preserved condiments, like chutneys, atchars, kimchi and sauerkraut, are brilliant ways to instantly introduce new flavours and textures to dishes, that would otherwise take days to achieve. Chutneys balance out salty and spicey foods with its sweet and sour base. Atchars add spice, texture, and heat to dishes that are missing something. Fermented condiments like kimchi and sauerkraut not only add a new texture to a dish, but are super beneficial for your gut.
How to use:
- Add to curries and stew bases
- Make marinades
- Spread on sandwiches
- Stir into dipping sauces and dressings
Top tip: Add a spoonful of kimchi to your next toasted cheese sandwich; the tang and spice takes it to new heights.
4. Mustard
Whether you’re a fan of hot english mustard, textured whole grain, or creamy dijon, keeping a jar of mustard handy in your pantry might save your bacon in the future. Mustard has a great balance of savoury, spicey and sour flavours that compliment most dishes. It is so versatile, with many chefs using it as the starting base for mother sauces like mayonnaise and cheese sauce, or as the secret ingredient to dishes like beef wellington and jus. In addition to the flavour it adds, mustard also helps tenderize tough cuts of meats, and can help thicken pan sauces.
How to use:
- Add to the base of curries and stews
- Make marinades
- Lather on to sandwiches
- Make dipping sauces
Top tip: Whisk a spoon of your favourite mustard with some honey and a dash of vinegar for a 3-ingredient dressing that works on everything from roast veggies to grilled chicken salad.
5. Vinegar
One of the most popular condiments globally, vinegar is such a versatile condiment to keep in your pantry. There are so many variants, from balsamic to champagne, and sherry to cider, you’re sure to find one that your taste buds enjoy most. Keep a bottle handy for when you need to make an emulsified sauce in a jiffy, or to that basting that has something missing. The sweet and sour notes of certain vinegars help to balance the overall flavour combinations of a dish, not to mention the odd cleaning ability it has too. Using vinegar to roast vegetables and meats amplifies its sweet and sour flavours.
Top tip: Deglaze the pan with a splash of sherry vinegar after frying a steak. Add a knob of butter and some cream for the easiest pan gravy.
How to use:
- Marinades
- Emulsified sauces (Hollandaise, aioli, mayonnaise)
- In relishes, chutneys, and pickles
- In roasts
- In dipping sauces and dressings
Stock your pantry with these five condiments and you’ll be cooking like a pro in no time. Your dishes will be bolder, better balanced, and more exciting, a treat for both your taste buds and your dinner guests.
