They’re a staple in everyone’s pantry and on everyone’s table: condiments. Spices, sauces, relishes, rubs, you name it. That extra pinch of salt that brings out the flavor of a dish. The hot sauce that kicks it up a notch, or the rub that helps emphasize the juices and flavors of a fine cut of meat. For many, a dish isn’t fully complete without that finishing touch, that final flourish. Many chefs and companies today have even started developing their own pantry staples to help elevate their dish from delicious to exceptional. How will you top off your next great dish with a condiment?
Watermelon Salsa Borracha (tomatoes, garlic, jalapeños, watermelon, and poblano chile liqueur) | Shown: Grilled skirt steak with blue corn tortillas topped with fried pieces of queso cotija, pickled tomatillo and toasted cumin seed. Photo courtesy National Watermelon Promotion Board
Mr Bing Chili Crisp (crunchy garlic and onions, four types of chilies, mushroom powder, and spices) | Uses: Sauces, pasta, steak, chicken wings, and potatoes | Shown: Spicy DeviledEggs (mayonnaise, Mr. Bing Chili Crisp, Dijon mustard, rice vinegar, white sesame seeds, toasted, scallions, chili oil. Photo courtesy Mr. Bing
Aji Verde Base (jalapeños, cilantro, green apple purée, and lime) | Uses: Fish and scallops | Shown: Seared Sea Scallops. Photo courtesy Chef Vlad Brianstev
Chef Winston’s Island Jerk Seasoning (garlic, salt, onion, allspice, black pepper, sugar, scotch bonnet, ginger, thyme, cloves, and cinnamon) | Shown: Jerk salmon, basted with brown butter. Photo courtesy Chef Winston Williams
Red Jalapeño Aioli red jalapeño puree, mayonaise, cilantro, garlic, lemon juice) | Uses: Sliders, sandwiches, fried crudites, and fries Shown: Connecticut- Style Lobster Roll with Red Jalapeño Aioli. Photo courtesy D Snake
Pressed Hard Cider Sauce (green apple puree, draft cider, apple syrup, garlic, shallots, heavy cream, apple cider vinegar, white wine, and thyme) | Shown: Applewood Smoked Pork Chops with Pressed Hard Cider Sauce. Photo courtesy the Perfect Puree for Lisa Dupar Catering
Hot Pepper Mustard (banana yellow peppers, mustard, white sugar, honey, and apple cider vinegar) Shown: Pittsburgh Street Corn (corn, spicy ranch dressing, Hot Pepper Mustard, queso fresco, and bacon. Photo courtesy Cura Hospitality
Hershey’s Ginger Peanut Sauce (peanut butter sauce, light brown sugar, lime juice, soy sauce, ground ginger, crushed red pepper flakes, and chopped scallions) | Uses: Chicken, beef, seafood, or vegetable skewers. Photo courtesy Hershey’s
A Dab A Do Ya! (cayenne pepper, black pepper, turmeric, garlic, and paprika) from Chef Jolie Oree-Bailey (Low Country Quisine’s House Seasoning) | Uses: poultry, beef, seafood, vegetables, fruit, soups, sauces, pizza, and fries | Shown: Grilled Vegetable Napoleon (A Dab A Do Ya! marinated and grilled portabella, red onion, zucchini, squash, roasted red and green peppers, smoked tofu, with spicy coconut curry sauce). Photo courtesy Chef Jolie Oree-Bailey
Yondu (fermented soybeans) | Uses: Combine with apple cider vinegar for an all-purpose marinade for grilling fresh vegetables. Photo courtesy Yondu
Roasted Mango Salsa (mangos, onions, peppers, and savory seasoning) | Uses: Fish tacos, grilled chicken, and other fish dishes | Shown: Fish Tacos. Photo courtesy National Mango Board
Tamari and Preserved Lemon Glaze (tamari, lemon puree, sherry vinegar, extra virgin olive oil, agave, Dijon mustard, black pepper, and sunflower oil) | Shown: Roasted Maitake Mushroom with Tamari and Preserved Lemon Glaze. Photo courtesy Kikkoman
Umami Aioli (jalapenos, white onion, Worcestershire sauce, soy sauce, lime juice, black sesame seeds mayonnaise) | Shown: Fried Poussin, Mezcal Mirin, Umami Aioli, & Carrot Pickles. Photo courtesy Kikkoman
Watermelon Rind Slaw (watermelon rind, carrots, and daikon radish) | Shown: Tea Smoked Watermelon Bao with Pickled Watermelon Rind Slaw (mini red watermelon, soy sauce, black tea leaves, jasmine rice, brown sugar, star anise, sriracha, and hoisin sauce). Photo courtesy National Watermelon Promotion Board
Wasabi Cocktail Sauce (ketchup, wasabi, fresh garlic, lemon juice, and zest) | Uses: Grilled shrimp or salmon burger | Shown: Grilled Shrimp. Photo courtesy Artisan by Santa Barbara
Unagi Balsamic Syrup (unagi sauce, balsamic glaze, and star anise) | Shown: Unagi Balsamic Sauce Syrup Over Wasabi Ice Cream (basil, mint, simple syrup, and wasabi powder). Photo courtesy Kikkoman
