• Barbecue sauce (Mark Roper)Source: Mark Roper
Instantly upgrade any meal with homemade condiments. Relish the goodness that is your own spin on sauces, pickles, jams, salsas and, of course, mayo.
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19 Nov 2020 - 2:30 PM  UPDATED 19 Nov 2020 - 2:35 PM

Slathering a sauce (or even a couple) on your sausages instantly turns a humble ingredient into a meal. All the better if it's a condiment you've made yourself. There's nothing quite like the flavour, texture and boast-factor of homestyle sauce, pickle or jam.

One of the best things about finding a good recipe for homemade condiments is you get to mix them up a little. Add more spice, sub out a herb that's not to your taste, or put more oomph into your chilli sauce.

However you choose to make them, you'll feel like a bonafide chef when you rock out your own home brand at your next gathering. Remember to pause gallantly for the guaranteed oohs and aahs when you tell 'em you made it from scratch.

The creamy


 

Hummus makes this

There's a secret to getting your hummus extra creamy - iced water and lots of tahini.

How to make hummus while you sleep
Toss those canned chickpeas aside, we’re pulling out the slow cooker once again to take on the hard yards.

Mayo dream away

Is there anyone or anything that doesn't love mayonnaise? We've not come across them. The secret to success is room temperature ingredients and start mixing slower than you're probably comfortable with. Nope, even slower than that!

Fennel aïoli

An aïoli is a good little sauce to have around and is useful for any number of food-type applications. This particular one speaks to my heart with its delightful aniseed-like flavours.

Aïoli

You'll find yourself coming back to this quick and simple aïoli recipe that's sure to please all garlic lovers. Serve it with baked potato, on burgers, or with crisp beer-battered seafood.

Blend your hollandaise

A 'true' hollandaise can be rather fussy on the stove, requiring endless stirring and watching. This hollandaise recipe uses a blender to whizz the whole thing together in moments.

Goddess on hand

A creamy green goddess dressing is a muse indeed. It will inspire you to create all kinds of salads, bowls and roasts. It's one of the easiest dressing to change up, too. Try adding some anchovies or chilli for an extra kick.

The spicy


 

Love and kisses, XOXOXOXO

A little of this Hong Kong staple goes a long way - especially when it's the Liaw family XO sauce recipe you're making. It's an intense spicy, sweet, smoky, salty sauce that's also packed full of umami flavours. Basically, it's the bee's knees.

What is XO sauce and why should you care?
Curiously named after cognac, this Chinese condiment is far more than a chilli hit. With its long list of ‘luxury ingredients’ XO packs a punch.

Gochujangling

Korea's peppery answer to... pretty much any question. This stuff gets slathered onto bibimbap and dakgangjeong by the truckload. Making your own is a labour of love, but one worth bottling.

Bite-size chilli

Anything you're not drizzling with XO will benefit from a slather of this chilli sauce. This is exactly when making your own condiments from scratch comes into its own - feel free to add more or fewer chillies to your dish to get just the right amount of bite for you.

Nuoc cham sauce

Nuoc cham is the key dipping sauce in Vietnamese cuisine and it accompanies salads as well as many other dishes.  The main ingredient is fish sauce.

Pineapple heats up

Cornersmith's hot sauce ought to be on everyone's scratch list. This version uses pineapples, but you can swap in the equivalent fruit from peaches, plums, or green tomatoes.

The hotties


 

In a chilli jam

Chilli jam

You won't find a more versatile condiment than chilli jam. Works in soups, stir-fries and blended with coconut milk to make a quick curry. It's even good over vanilla ice cream (we kid you not). 

Tomato chilli jam

Mustard make this one

There's the sharp hit of chilli heat, and then there's the slow burn of mustard seed and horseradish. Make your mustard and leave it for a few days before you use it. That's how the burn rises.

Hot, hot, hot

Habanero chillies ensure that the sweetness of the fruit never gets out of hand in this mango habanero hot sauce. Slather it on your tacos, burritos and quesadillas, but save some to add some kick to your Bloody Mary chaser.

Burn it down

When you want to up the fire, you need Judy Cole's extra-hot Liberian chilli sauce. Judy says this volcanic sauce will "take you to Africa and back again!"

Hoisin

Try making your own hoisin for use in weeknight stir-fires, Asian-inspired omelettes and for dipping!

The chutneys


 

Coriander loves mint

Coriander and mint chutney

Fair enough, the poor unfortunates who think coriander tastes like soap probably aren't going to go for this one. But for those of us who love the fresh, zingy flavour of the world's most commonly used herb, get onto this coriander and mint chutney, pronto.

Date your chutney

Give your sandwich a sweet kiss of tamarind and date chutney and reap the rewards of a saucy condiment. A chutney like this works particularly well with roasted ham, bacon, and other pork dishes.

Salsa special

Tomato salsa

While salsa isn't technically a chutney, it is kind of like a fresh version. The freshest chopped veggies, lemon juice instead of vinegar and plenty of spice from onions, garlic and cumin. Spoon this over your breakfast eggs for a bright start to the day.

Chilean salsa (pebre)

“This fresh, beautifully balanced salsa is one of those all-purpose additions to a barbecue that you’ll make again and again. I love that you use the stalks as well as the leaves of coriander, but it still feels strange adding boiling water to a salad mix. But you know what? It works! Serve with Chilean marinated pork belly.” Maeve O'Meara, Food Safari Fire

Salsa cayena

This salsa cayena is one of the sauces that are traditionally served with empanadas in Argentina. This version contains tomatoes and red chillies, which gives it its vibrant red colour.

The sweets


 

Apple of your aye

A good apple sauce recipe comes in handier than you might think. You can switch out cane sugar for a few spoons of apple puree, like swirling it through plain yoghurt to cut through the tartness.

Tomato the line

Tomato sauce has eye-watering amounts of sugar involved, but it's all worth it for the big flavour hit. Surely tommy sauce must be the most used condiment in Australia?

Worcestershire sauce

Some might say it’s not Worcestershire sauce unless it’s come from Worcestershire. Well, that may be true, but what else to call our version of this classic dark sauce?

Barbecue good taste

Barbecue sauce

This barbecue sauce could just as easily go into the 'spicy' category, because it's got a decent kick to it. However, in the end we couldn't separate the tomato and barbecue sauces with good conscience.

Sour cherry barbecue sauce

Jammin' on

Every fruit, every jam - they all taste better when you make them yourself. Start with this blackberry jam recipe and work your way through the list.

How to make jam while you sleep
Make a big batch of jam while you sleep and gift it to all your friends – they won’t know how little you did.
Carrot jam (murrabā-ye havij)

Carrots make an excellent jam and with the addition of lemon, cardamom and rosewater this is perfect for spooning over pancakes and toast or in pies and tarts. 

Bacon jam

Bacon jam is a sticky, sweet and salty side you can serve on toasted bread, hamburgers or hotdogs. This recipe adds Sriracha for heat and bourbon for a boozy twist.

Low-sugar strawberry jam

I have wonderful memories of the strawberry season when my mum would make jam and the whole house would be taken over by the aroma. 

Raspberry chia jam

This fantastic jam is used in the coconut raspberry jam slice and the jam duffins, but it is just as delicious simply spread on a slice of fresh bread. Make it with fresh berries when they are in season and plentiful, or use frozen berries any time of the year.

Rhubarb jam

First time makin' jam? Don't worry, chef and SBS in-season columnist Tama Carey breaks it all down.

Rosella jam

Also called wild hibiscus, rosellas are North Queensland wildflowers and give this jam tartness in addition to a festive crimson colour. The jam is the perfect accompaniment to scones or puftaloons. They keep for up to 1 year in a sealed, sterilised jar.

Condimental as anything
Vegan Turkish mince with hummus and spiced butter

My dislike of breakfast has been well documented, but when I lived in Sydney I would go to this one place religiously to eat this dish, yes, at breakfast. I don’t remember the name of the place, and sadly it has since closed, but the memory of their delicious Middle Eastern dish lives on in this cracking recipe.

10 ways with tahini
A firm fixture in Middle Eastern, Turkish, North African and Greek pastries, this sesame paste is used in both sweet and savoury dishes.
Scotch eggs with mango chutney

Golden, super crunchy crumbed eggs are perfect when the centre is still a little soft.

Lotus root chips with wasabi mayonnaise

Fresh wasabi brings a herbal zing to the mayonnaise dip for these crunchy golden lotus root chips. A definite party pleaser or satisfying solo snack. 

Samosas with coriander and green chilli chutney

Samosas are very popular in Indian. They are often served with some kind of chilli sauce mixed up with sambal, or simply with a variety of chutneys such as mint, coriander, tamarind or eggplant. The Chefs' Line

Spicy gochujang barbecue baby back ribs

These ribs are bathed in smoke before being mopped with gochujanga spicy, fermented, funky and sweet Korean sauce.

Singapore blue swimmer crab with Vegemite

This Singaporean classic is given an Aussie makeoever and an umami hit at the same time with the addition of Vegemite. 

Dad's beer battered flathead with tartare sauce

Nothing screams summer quite like battered fish and chips. Andy Allen shares his dad's recipe for the Australian classic, complete with a punchy homemade tartare sauce.

Crispy fried elephant fish with ginger fish sauce

Taste Vietnam with the amazing textures and flavours of this special seafood recipe from Luke Nguyen. You've never had fish like it!