Unfortunately, no matter how hard you try, if you don’t use condiments when you cook, your food will suck.
Just kidding. But it will always be worlds better when you use condiments—sauces, creams, seasonings can really make your bland food better. Condiments give your food flavor, and whether you want to be your best chef self or just make your weekday-kitchen-sink-throw-together meals taste like you tried, make sure to keep these things in your fridge and pantry at all times.
Soy Sauce/Tamari/Coconut Aminos
Soy sauce is thought to originate in China, and since making its way to Japan it has become the key ingredient in many east Asian dishes. Made from boiling and fermenting soybeans and wheat, it can be subbed with tamari, which is a stronger ratio of soybeans than wheat, or coconut aminos, a gluten-free fermented coconut sap. Use soy sauce when you want to add saltiness to your vegetables, noodles, rice, and meat, as well as in stir fries, marinades, and even—oddly enough—some desserts, like this one from epicurious.
Mayonnaise
Despite what you may think, mayo is not a dairy product; it is a blended mixture of eggs, oil, and vinegar or lemon juice. This French condiment dates back to the 1750s, but feel free to update it to your taste--vegan versions use anything from soy milk to pea protein to tofu to replace the eggs. Use mayo as the base of sauces (like hollandaise), dressings, and aioli, or even use it to top off some roasted vegetables or scrambled eggs.
Mustard
Dijon, yellow, honey, spicy, French, Grey Poupon…mustard is a way to add zest and tanginess to any dish. Made from mustard seeds, salt, pepper, water, vinegar, and wine, mustard is probably most famous for topping off hotdogs and sandwiches. Believed to have originated in ancient Egypt, the mustard plant has been used as a spice and medicine for centuries, eventually evolving into a common French condiment. Mix this tangy yellow goodness into vinaigrettes and dressings, marinade meat in it, add it to creamy pasta sauces--seriously, must goes with everything. You can get creative and use it to add a bit of acidity to almost anything; one of my favorite ways is to top a quinoa veggie bowl with a bit of whole grain mustard for an extra burst of flavor. The options are endless!
Hot Sauce
The oldest use of hot sauce dates back to the Aztecs, who used the chili pepper-water combo for just about everything. For centuries, chili peppers spread throughout the world, and today, there are an overwhelming amount of hot sauce brands and varieties, so there are basically endless ways to spice up your food (literally). You’ve most likely heard of Tabasco (a Louisiana-style version), Sriracha (from Thailand), Cholula (Mexico's own), Frank’s RedHot (buffalo wing sauce), and harissa (a North African favorite). Put a dash of hot sauce on eggs or veggies; mix it into mayo, potatoes, or soup; even stir a bit into hot chocolate! Cooking with hot sauce is an easy way to add a punch of heat and flavor to any meal. For a deeper dive into the world of hot sauce, check out this guide from Food&Wine.
Fish Sauce
Fish sauce, a fermentation of fish (usually anchovies) and salt, has been found in kitchens around the globe for centuries. Used today in many Southeast Asian dishes, fish sauce adds a burst of umami to sauces and curries, but it doesn’t have to stop there: use it to marinade meat, mix it into mayo, add it to soups and stir fries, even whip it into your eggs! If you’ve never used fish sauce before, get creative and add it to your favorite dishes to bring them up a notch. When in doubt, try it out!
Sesame Oil
Here’s a tip: using sesame oil instead of olive oil to cook your veggies in Asian dishes is the easiest way to bring your dinner from a 1 to a 10. Sesame seeds and their oils have been used in cooking since ancient times, so clearly you should be using them too! While it is uncertain if sesame originated in Babylon, China, or India, many ancient populations incorporated sesame oil into their cooking and medicinal practices, and it is used today in a wide range of dishes. Toasted sesame oil has a rich nutty flavor that compliments many dishes, so top off your stir fry with it, or add it to rice, grains, meat, and any cooked vegetables. You can also mix it with peanut butter for a Pad Thai sauce, or rice vinegar for an easy dressing. For more ways to use sesame oil, read this article by Masterclass.
Balsamic Vinegar
You might not think to keep multiple types of vinegars on hand, but you should—especially balsamic vinegar, the savior to a lot of otherwise boring dishes. A richly-colored liquid originating from Italy, this vinegar is the result of sweet white grapes that have been boiled, fermented, and aged in barrels. Balsamic vinegar adds tanginess and acidity to whatever it touches, from stewed greens and roasted Brussels sprouts to fresh salads and some desserts. It’s also a great marinade for tofu, chicken, and pork. If you think your plate needs a bite of sweet acidity, balsamic vinegar is the way to go.
Pesto
These days, we find pesto in many restaurant creations, and there is simply no reason not to keep a jar on hand. The word pesto comes from the Italian verb meaning to pound, which is a fitting name: originating in northern Italy, this green paste comes from using a pestle and mortar to crush basil, garlic, and pine nuts into olive oil and Parmigiano Reggiano cheese. Today there are many variations, often subbing kale for basil or pumpkin seeds for pine nuts. The beauty of pesto is there are almost infinite ways to add it to your culinary creations, whether on sandwiches, pasta, spaghetti squash, fish, roasted veggies, eggs, or pizza; in sauces, soups, and dips; even spread on toast with some cherry tomatoes for a quick snack. Seriously, you need to keep pesto in your kitchen.
This is by no means a comprehensive list, so be on the lookout for future blog posts that continue the catalog. In the meantime, check your pantry, head to the grocery store, and start adding more flavor to your food!
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