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Homemade Condiments

How to make the freshest-tasting toppings.
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Sure, store-bought sauces are easy to pick up at your local market, but trust us, it’s worth whipping up the homemade versions here. They have fresher, more complex flavors than anything you’ll find in a jar, and they’re surprisingly easy to make (most of the recipes here come together in minutes). From classics like mayo to sweet citrus marmalade and spicy Louisiana-style hot sauce, there’s something here for every palate.

  • Recipe

    Scallion Oil

    Don’t let its pale hue fool you—this infused oil is bursting with fresh scallion flavor. This versatile oil can be used as a dipping oil for bread, crudites or french fries; as a cooking oil for scrambled eggs or popcorn, or as a finishing oil for chicken, steak, vegetables, or soups.

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  • Recipe

    Hand-Mixer Mayonnaise

    You don't have to beat a whisk until your arm aches to enjoy homemade mayonnaise: whipping up a fresh batch takes just a few minutes with a hand mixer.

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  • Recipe

    Quick Apricot Jam

    This quick, simple recipe comes from Becky Smith of Frog Hollow Farm in California. The jam doesn’t require canning and keeps for weeks in the fridge—if you don’t eat it all up before then. For a sweeter spread, use a bit more sugar. This recipe is easily halved.

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  • Recipe

    Brandied Mustard

    Lightly sweet from the honey mustard and heady from orange zest and brandy, this unusual condiment is elegant enough to adorn your holiday table (if you don't give it all away, that is). It goes perfectly with any kind of roasted meat, fowl, or game.

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  • Recipe

    Lemon-Ginger Marmalade

    This golden-hued marmalade is right at home on toast, but it’s also divine stirred into plain yogurt or dolloped on coconut ice cream. Find pectin where canning supplies are sold—try supermarkets or hardware stores—or online at CanningPantry.com.

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  • Recipe

    Homemade Nut Butter

    Come autumn, the harvest of almonds, pecans, and hazelnuts begins in earnest. Turning them into your own homemade nut butter not only makes storing easy, but also transforms an everyday snack into a rich, spreadable butter. A blender produces the smoothest results, but only a heavy-duty one is up to the task. As an alternative, use a food processor; the butter will just be a bit coarser. Read the Test Kitchen post for more information on preserving fresh nuts.  

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  • Recipe

    Louisiana-Style Hot Sauce

    Although tabasco chiles are traditional in this style of hot sauce, they can be hard to find. Cayennes are just as classic and flavorful. Other small, hot, red chiles (like serranos) may be used, too.

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  • Recipe

    Pear-Ginger Chutney

    Brighter and less sweet than your average jarred chutney, this fresh-tasting, lightly spiced pear and ginger version is dotted with mustard seeds and dried cranberries.

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