Condiment

Including pesto, salsa verde, chimichurri, and more, these kicky condiments zhuzh up any meal.

We tried 9 brands of vegan mayonnaise to see which ones can ditch the eggs and get away with it.

We tried 19 Caesar dressings—Ken’s, Cardini, Marzetti, and more—to find our favorite.

A coffee vinaigrette to wake you up, a preserved lemon dressing to make things bright, and more great ways to coat your greens.

We tried 11 brands, including Amy’s, Old El Paso, Ortega, and Taco Bell.

Inspired by the Basque pintxo, this great-on-anything salsa packs a punch.

For when you find yourself in a pickle—or at least with a big jar of them on hand.

This colorful chimichurri recipe doubles as a marinade and works as an accompaniment to all cuts of beef—or anything else you want to gussy up.

No need for a candy thermometer in this easy recipe for butterscotch hit with warming ground cinnamon and a hefty pinch of salt.

From raw slaws to cozy pastas, these dishes prove fennel’s prowess.

Whether spooned over cheese, layered in a sandwich, or blended into a smoothie, this flavorful sauce is a guaranteed hit any time of the year.

Laced with plenty of black pepper, this bright mayo-and-vinegar-based sauce is a trademark of Alabama barbecue.

This recipe for crispy fried shallots is easy to make and extremely versatile—use the shallots in green bean casserole, or to top a salad or rice.

Slather this tangy, spicy, sweet condiment all over chicken wings, french fries, and more.

What to do with that overzealous orchard haul? Homemade apple butter is the answer.

Inspired by sticky-savory char siu, these pork chops are treated to a finger-licking marinade, then tossed on the grill.

The hands-off process of straining yogurt overnight yields labneh, a thicker, creamy spread you’ll use in everything from dips to dressings.

Learn how to make Andrea Nguyen’s quick version of Kewpie mayonnaise, the cult condiment many cooks in Vietnam use to enrich banh mi and other dishes.

Thanks to a little tomato paste, Viet-style chile sauce is sweeter, fruitier, and friendlier than the fiery sriracha found in Viet American restaurants. 

This is the everyday Vietnamese pickle that you’ve seen and eaten countless times in banh mi, on rice plates, and in other dishes. Quick to make, easy to enjoy.

Inspired by classic blue cheese dressing, this citrusy version leans on pantry-friendly preserved lemon to bring the salty funk-factor.

A creamy dairy-free blender sauce with a kick that’s equally good as a dip for vegetables or a dressing for salads and noodles.

A small batch of fridge pickles made with regular old carrot, onion, and fennel will bring out your inner homesteader.

This recipe makes a bright condiment for your Thanksgiving or Christmas table, but it's also a delicious, zesty topping for a breakfast of steel-cut oats.