While nothing will replace a flavor so ingrained in our psyches as Heinz, this ketchup had its own appeal. It's brighter and fresher than bottled ketchup, with a natural tomato flavor that has just enough spice to clearly define itself as ketchup over any other tomato sauce.
Ground mustard forms the base of this French's copycat yellow mustard, with vinegar pumping up the kick, and turmeric providing that bright yellow color that sets American mustard apart. While the flavor was well in line with store brands, the texture has a slightly gritty, homemade feel as opposed to the familiar, super processed version.
Spicy Beer Mustard
This spicy, slightly sweet beer mustard was made to complement pastrami, but there's no reason you can't put it on burgers, too.
Basic Barbecue Sauce
Skip bottled barbecue sauces; this basic sauce base takes about 15 minutes to make from start to finish and is merely a launching point for infinite varieties.
Kansas City-Style Barbecue Sauce
When most people think of barbecue sauce, they're probably picturing a thick, sweet, and tangy tomato mixture—that's Kansas City style.
This chili ends up with a homogeneous, saucy texture perfect for topping burgers, hot dogs, or fries.
Homemade mayonnaise has a much fresher and brighter flavor than bottled. Your arm may ache from all the whisking, but the end result is worth it.
While "aioli" is thrown around incredibly loosely for any mayo-like sauce, it's really only one thing: garlic mayonnaise, which is great for adding a creamy garlic bite to burgers, fries, or really any such thing your heart desires.
Chipotle mayo is a pretty hot condiment whose popularity is well-deserved. With just a few ingredients, you can create a complex mixture of spicy, cool, earthy, and smoky that becomes an excellent spread for sandwiches and burgers, or a dip for fries, chips, and veggies.
Sun-Dried Tomato and Roasted Garlic Mayo
This mayo is bursting with deep tomato and garlic flavor. Great for putting on burgers or dunking fries into!
Big Mac Spread
The sauce on a Big Mac may seem to be a Thousand Island-type spread, but it's actually a mayonnaise-based sauce with no ketchup or tomato to speak of.
Peruvian Green Sauce
This spicy, tangy, and cooling sauce is easy to make. A tangy mayonnaise base is pepped up with a squeeze of lime juice and lemon, along with the heat of fresh jalapeños and a big handful of cilantro.
This homemade Ranch strikes a mellower tone than the store-bought version, with creamy, rich buttermilk and fresh parsley, chives, and dill.
Half French dressing, half ranch equals Franch. The French lends a sugary ketchup and onion flavor, while the ranch influence is distinctly herbal, and both respective tangs make that "zing" the dominant trait.
The peppery bite of arugula is tempered by oil and Parmesan, creating a smooth, yet incredibly flavorful pesto.
Hot Chili Chutney
Roasted hot and sweet red peppers are combined with caramelized onions, rosemary, cinnamon, sugar, and balsamic vinegar to create a complex and robust condiment that starts of sweet, but leaves you with a wallop of heat.
Setting out to recreate Huy Fong's ubiquitous sauce, this sauce hits the right notes, but with a brighter, fresher flavor that makes homemade Sriracha something special.
Cherry Barbecue Sauce
You can call cherry a "secret" ingredient to this barbecue sauce. It adds a deep fruitiness that gets well embedded in the sauce. It's noticeable, yet a little hard to discern at the same time. The cherries are paired with ancho chili powder, which gives an earthy spice, along with the very distinctive white pepper.
If you like cilantro, you may prefer cilantro pesto (blended with pumpkin seeds, cotija cheese, serrano pepper, and lime juice) to the classic basil.
Pesto is ripe for experimentation but if we're talking traditional, it's going to be basil, pine nuts, garlic, olive oil, and Parmesan combined into a smooth paste. It's quick work to get all the ingredients chopped and combined into a nutty, herbal paste by using a food processor.
Basic Teriyaki Sauce
This is a simple mixture of soy sauce, brown sugar, Sake, and mirin, cooked down until it becomes a semi-thick, spoon-coating sauce with a constant pull between sweet and salty.
In this recipe, juicy heirlooms are paired with fresh ginger, cinnamon, and a dash of red pepper flakes for kick. Besides being a great condiment for burgers, it's also great on BLTs and grilled cheese sandwiches.