Stop Buying the Bottles: 20 Homemade Condiments That Taste Better and Cost Less

Open your fridge door and count the bottles. Most of them can be made at home in about 10 minutes from things already in your pantry, and they taste fresher than anything on a store shelf. Grandma made most of these from scratch without a second thought, and you control the sugar, salt and spice. Here are the homemade condiments worth learning, from 1 minute mayo to slow simmered ketchup, with how long each one keeps..

1-minute immersion blender mayo, the first of our homemade condiments

If you make only one thing on this list, make mayonnaise. With an immersion blender and a tall jar it really takes about a minute, and it is thick, creamy and tastes of real lemon. The trick is to let the egg settle at the bottom under the oil and blend from the bottom up. Use pasteurized eggs for safety, keep it in the fridge and use it within 4 days.

You will need: 1 large pasteurized egg at room temperature, 1 cup neutral oil (canola or light olive oil), 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon salt.

How to make it: Put the egg, lemon juice, mustard and salt in a tall jar just wider than the blender head. Pour the oil on top and let it settle 15 seconds. Press the blender to the bottom, turn it on and hold still until it turns white, then slowly lift to blend in the rest. Refrigerate.

Garlic aioli

Aioli is mayo with a big garlic personality. It shows how one of your homemade condiments can become another: once you have homemade mayo, it is a 30 second upgrade. Use it as a dip for fries, spread it on burgers and sandwiches, or dollop it on roasted vegetables. Grating the garlic into a paste keeps it smooth. A pinch of smoked paprika makes a great variation.

You will need: 1 cup homemade or good store mayo, 2 garlic cloves grated, 1 tablespoon lemon juice, 1 tablespoon olive oil, pinch of salt, pinch of smoked paprika (optional).

How to make it: Grate the garlic on a fine grater or mash it with salt into a paste. Stir garlic, lemon juice and olive oil into the mayo until smooth. Taste and add more salt or lemon. Chill 30 minutes so the garlic mellows. Keep refrigerated and use within 4 days.

Slow simmered tomato ketchup

Of all homemade condiments, real ketchup surprises people most. It tastes like tomatoes first and sugar second. Simmer crushed tomatoes with onion, vinegar and warm spices until thick, then blend smooth. It takes about an hour, mostly hands off, and makes a jar that keeps in the fridge for about a month. Once your family tries it on fries, the bottle may never come back.

You will need: 1 can (28 oz) crushed tomatoes, 1 small onion chopped, 1 garlic clove, 1/3 cup apple cider vinegar, 1/4 cup brown sugar, 1/2 teaspoon salt, 1/4 teaspoon each allspice and cloves, pinch of cinnamon.

How to make it: Combine everything in a saucepan and bring to a simmer. Cook uncovered on low for 45 to 60 minutes, stirring often, until very thick. Blend until smooth, then strain if you want it extra silky. Cool and store in a jar in the fridge for up to 4 weeks.

Quick, lower sugar ketchup from tomato paste

In a hurry? Tomato paste is already thick, so this homemade ketchup takes 10 minutes and uses less sugar than most store bottles. It is perfect when you run out halfway through burger night. Adjust the sweetness to your family. Which do your kids put ketchup on? A) fries B) eggs C) mac and cheese D) everything?

You will need: 1 can (6 oz) tomato paste, 1/3 cup water, 3 tablespoons apple cider vinegar, 2 tablespoons honey or maple syrup, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/2 teaspoon salt.

How to make it: Whisk everything together in a small saucepan. Simmer over low heat for 5 to 10 minutes, stirring, until glossy and slightly thickened. Add a splash more water if it is too thick. Cool, then refrigerate in a jar and use within 2 weeks.

Honey mustard: homemade condiments kids love

Honey mustard is one of the easiest homemade condiments there is: stir three ingredients together and you are done. It is the dip kids want with chicken tenders and pretzels, and it makes a great glaze for ham or salmon too. Make it thick for dipping or thin it with a little lemon juice for a drizzle.

You will need: 1/2 cup Dijon or yellow mustard, 1/3 cup honey, 2 tablespoons mayonnaise, 1 teaspoon lemon juice, pinch of salt, pinch of cayenne (optional).

How to make it: Whisk mustard, honey and mayo in a bowl until smooth. Add lemon juice, salt and cayenne and taste. Add more honey for sweeter, more mustard for tangier. Spoon into a jar and refrigerate. It keeps about 2 weeks.

Whole grain mustard, the most old-fashioned of homemade condiments

Making mustard from seeds feels like a lost kitchen skill, but it is just soaking and blending. Mustard seeds soak in vinegar and beer or water for two days, then get pulsed into a rustic, poppy mustard. It is sharp at first and mellows in the fridge. Spread it on sandwiches, mix into potato salad or serve with sausages.

You will need: 1/4 cup yellow mustard seeds, 1/4 cup brown mustard seeds, 1/2 cup apple cider vinegar, 1/3 cup water or beer, 1 tablespoon honey, 1/2 teaspoon salt.

How to make it: Combine seeds, vinegar and water in a jar. Cover and leave at room temperature 1 to 2 days until the seeds soak up the liquid. Add honey and salt and pulse in a blender a few times, leaving most seeds whole. Refrigerate. It keeps for months and mellows over the first week.

3-ingredient BBQ sauce, a top pick among homemade condiments

Searches for easy homemade BBQ sauce keep climbing, and this is why: ketchup, brown sugar and vinegar simmered for ten minutes make a sticky, sweet and tangy sauce that beats most bottles. Add smoked paprika or a little hot sauce if you want more kick. Brush it on ribs, chicken or pulled pork.

You will need: 1 cup ketchup, 1/3 cup brown sugar, 1/4 cup apple cider vinegar, optional: 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1 teaspoon Worcestershire sauce.

How to make it: Whisk everything in a saucepan. Bring to a gentle simmer and cook 10 minutes, stirring often, until slightly thickened. It thickens more as it cools. Store in a jar in the fridge for up to 2 weeks.

Carolina mustard BBQ sauce

In South Carolina, BBQ sauce is golden, not red. This tangy mustard based sauce is made for pulled pork but also great on chicken and sausages. It has a sharp bite from vinegar and a little sweetness from brown sugar. Team red sauce or team gold sauce? Tell us where you stand.

You will need: 3/4 cup yellow mustard, 1/3 cup apple cider vinegar, 1/4 cup brown sugar, 2 tablespoons honey, 1 teaspoon Worcestershire sauce, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne, black pepper.

How to make it: Whisk everything together in a small saucepan. Simmer on low for 8 to 10 minutes, stirring, until it thickens a little and the sugar dissolves. Cool and store in a jar in the fridge for up to 3 weeks.

Teriyaki sauce and other homemade condiments without corn syrup

Like most homemade condiments, teriyaki is easy to get right. It is glossy, savory and sweet, and it has none of the corn syrup that some bottles rely on. Soy sauce, a little sugar, garlic and ginger simmer together, then a spoon of cornstarch makes it shine. Use it for stir fries, chicken thighs, salmon or rice bowls. It takes 5 minutes.

You will need: 1/2 cup soy sauce, 1/2 cup water, 3 tablespoons brown sugar, 1 tablespoon honey, 1 tablespoon rice vinegar, 2 garlic cloves grated, 1 teaspoon grated ginger, 1 tablespoon cornstarch mixed with 2 tablespoons water.

How to make it: Combine soy sauce, water, brown sugar, honey, vinegar, garlic and ginger in a saucepan. Bring to a simmer. Stir in the cornstarch slurry and cook 1 to 2 minutes until glossy and thick. Cool and refrigerate for up to 2 weeks.

Quick homemade hot sauce

You do not need weeks of fermenting for great hot sauce. Simmer fresh chiles with garlic, vinegar and a carrot for body, blend and strain. Fresno or red jalapenos make a bright, medium sauce. Wear gloves when you handle the chiles and keep your face away from the steam. How hot do you like it: A) mild B) medium C) bring the fire?

You will need: 8 oz fresh red chiles (Fresno or red jalapeno) stemmed, 1 small carrot, 4 garlic cloves, 1 cup white vinegar, 1/2 cup water, 1 teaspoon salt, 1 teaspoon sugar.

How to make it: Roughly chop chiles and carrot. Simmer everything in a small pot for 15 minutes until soft. Cool slightly, then blend until very smooth. Strain for a thin sauce or leave it thick. Pour into a clean bottle and keep in the fridge for up to 1 month.

Tartar sauce

Fish sticks, fried shrimp and fish sandwiches need tartar sauce, and the homemade version is crunchier and brighter. Chopped pickles, capers, lemon and fresh dill stirred into mayo take two minutes. Make it an hour ahead so the flavors blend. It keeps about 4 days in the fridge.

You will need: 1 cup mayonnaise, 1/3 cup finely chopped dill pickles, 1 tablespoon capers chopped, 1 tablespoon lemon juice, 1 tablespoon chopped fresh dill, 1 teaspoon Dijon mustard, pinch of pepper.

How to make it: Stir everything together in a bowl. Taste and add more lemon or pickle. Cover and chill at least 30 minutes before serving. Store in a jar in the fridge and use within 4 days.

Cocktail sauce

Shrimp cocktail is a holiday party classic, and the homemade sauce has just three main ingredients. Ketchup, a big spoon of prepared horseradish and lemon juice make it zesty and a little spicy. Add more horseradish until it clears your sinuses, the way old steakhouses serve it. It keeps in the fridge for about two weeks.

You will need: 1 cup ketchup (homemade is great here), 2 to 3 tablespoons prepared horseradish, 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, a few drops of hot sauce.

How to make it: Stir everything together in a small bowl. Taste and add more horseradish for heat or lemon for brightness. Chill 30 minutes before serving with cold shrimp. Store covered in the fridge up to 2 weeks.

Fry sauce and homemade condiments for burger night

In Utah and Idaho, fry sauce is a local favorite right next to the ketchup. It is a creamy pink mix of mayo and ketchup with a splash of pickle juice, and once you try it with fries, onion rings or burgers you will understand why. It takes one minute to stir together from homemade condiments you already made.

You will need: 1/2 cup mayonnaise, 1/4 cup ketchup, 1 tablespoon pickle juice, 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika, pinch of salt.

How to make it: Whisk everything together until smooth and pink. Taste and adjust with more pickle juice for tang. Chill 15 minutes. Store in the fridge and use within 4 days.

Sweet chili sauce

Sweet chili sauce is the sticky, sweet and gently spicy dip for spring rolls, wings and shrimp. Making it at home is easy: simmer sugar, vinegar, garlic and chile flakes, then thicken with a little cornstarch. It looks beautiful in a jar with the red flakes suspended in it. It keeps in the fridge for about a month.

You will need: 1/2 cup sugar, 1/2 cup rice vinegar, 1/2 cup water, 3 garlic cloves minced, 1 to 2 teaspoons red chile flakes, 1/2 teaspoon salt, 1 tablespoon cornstarch mixed with 2 tablespoons water.

How to make it: Combine sugar, vinegar, water, garlic, chile flakes and salt in a saucepan. Simmer 5 minutes until the sugar dissolves. Stir in the cornstarch slurry and cook 1 minute until thick and glossy. Cool completely and store in a jar in the fridge.

Chimichurri

This bright green Argentine sauce is all fresh parsley, garlic, oregano, vinegar and olive oil. It is made for grilled steak but just as good on chicken, eggs or roasted potatoes. No blender needed, just a sharp knife. Make it a few hours ahead so the garlic softens into the oil. Want more from-scratch staples? Try these homemade salad dressings with 5 ingredients or less.

You will need: 1 cup packed fresh parsley finely chopped, 3 garlic cloves minced, 1 tablespoon fresh oregano or 1 teaspoon dried, 1/2 teaspoon red chile flakes, 1/4 cup red wine vinegar, 1/2 cup olive oil, 1/2 teaspoon salt.

How to make it: Stir parsley, garlic, oregano, chile flakes, salt and vinegar together in a bowl. Let sit 5 minutes. Stir in the olive oil. Rest at least 20 minutes before serving. Keep in a jar in the fridge for up to 5 days and bring to room temperature before using.

Basil pesto

A jar of homemade pesto turns plain pasta, sandwiches and eggs into something special. Fresh basil, garlic, Parmesan and nuts blend into a bright green sauce in under 5 minutes. Walnuts work if pine nuts are too pricey. Press plastic wrap right on the surface to keep it green, or freeze it in ice cube trays.

You will need: 2 cups packed fresh basil leaves, 1/3 cup pine nuts or walnuts toasted, 2 garlic cloves, 1/2 cup grated Parmesan, 1/2 cup olive oil, 1 tablespoon lemon juice, 1/4 teaspoon salt.

How to make it: Pulse basil, nuts and garlic in a food processor until finely chopped. Add Parmesan, lemon and salt and pulse again. With the motor running, pour in the olive oil until smooth. Store in the fridge up to 5 days with a thin layer of oil on top, or freeze.

Fresh restaurant style salsa

The salsa at your favorite Mexican restaurant is often made with canned tomatoes, and that is the secret to making it taste the same every time. Pulse tomatoes with onion, jalapeno, garlic, cilantro and lime and it is ready in 5 minutes. It is the condiment that disappears fastest at every party.

You will need: 1 can (28 oz) whole tomatoes drained, 1/2 small onion, 1 jalapeno seeded, 1 garlic clove, 1/2 cup cilantro, juice of 1 lime, 1/2 teaspoon cumin, 1 teaspoon salt, pinch of sugar.

How to make it: Add everything to a blender or food processor. Pulse 8 to 10 times until it is chunky but blended. Taste and adjust salt and lime. Chill 30 minutes so the flavors come together. Keep covered in the fridge and use within 5 days.

Sweet pickle relish

Hot dogs, tuna salad and deviled eggs all taste better with a spoon of sweet relish, one of the most useful homemade condiments. This quick fridge version chops cucumber, onion and bell pepper, salts them to draw out water, then simmers them briefly in a sweet vinegar brine. No canning needed, just keep it in the fridge.

You will need: 2 cups finely chopped cucumber, 1/2 cup finely chopped onion, 1/4 cup finely chopped red bell pepper, 1 tablespoon salt, 3/4 cup apple cider vinegar, 1/2 cup sugar, 1 teaspoon mustard seeds, 1/2 teaspoon celery seeds.

How to make it: Toss the vegetables with salt and let sit 1 hour. Rinse well and squeeze dry. Simmer vinegar, sugar and seeds until the sugar dissolves. Add the vegetables and simmer 5 minutes. Cool, spoon into a jar and refrigerate for up to 3 weeks.

Creamy horseradish sauce

Prime rib and roast beef season is coming, and creamy horseradish sauce is the one condiment everyone forgets to buy. Sour cream, prepared horseradish, a little mustard and lemon make a cool, punchy sauce in 2 minutes. It is also great on roast beef sandwiches the next day.

You will need: 1/2 cup sour cream, 3 tablespoons prepared horseradish, 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, 1 tablespoon chopped chives, pinch of salt and pepper.

How to make it: Stir everything together until smooth. Taste and add more horseradish for more heat. Chill at least 30 minutes so the flavors build. Keep covered in the fridge and use within 5 days.

Mississippi comeback sauce to finish your homemade condiments

Comeback sauce gets its name because one taste and you keep coming back. This Southern favorite mixes mayo, chili sauce, a little hot sauce and garlic into a creamy, tangy dip for fried pickles, onion rings, burgers and fried shrimp. Which of these homemade condiments will you make first? Tell us below.

You will need: 1 cup mayonnaise, 1/4 cup chili sauce or ketchup, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon lemon juice, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, black pepper.

How to make it: Whisk everything together until smooth. Taste and adjust the hot sauce. Cover and chill at least 1 hour so the flavors blend. Store in the fridge and use within 4 days.