This versatile tomato-thyme chutney recipe captures the rich flavour of the summer harvest, and makes a delicious condiment for savoury dishes.
Rule your next barbecue with this easy one-pot ketchup recipe. It'll knock your hot dogs and burgers out of the park.
Knock your burgers and hot dogs out of the park with this ballpark ketchup recipe.
Banana ketchup is a Filipino condiment that was created by renowned food scientist Maria Orosa in the 1930s as the result of a tomato shortage. It remains a staple today and is often served alongside fried chicken.
Curry powder adds a unique flavour twist to a classic condiment.
This Italian condiment is creamy, salty and fishy in all the best ways, and pairs perfectly with Elena's Tomato Tonnato.
This hot honey recipe from the Elena team is the perfect accompaniment to their Dany Pizza, a nostalgic ode to a Montreal classic.
Inspired by the classic cocktail, this sauce makes a great dip for lettuce cups topped with shrimp or oysters.—Soo Kim
This bright, bold and spicy sauce can double as a dip for boiled potatoes, corn or any seafood. Try it with shrimp, scallops, squid or any white-fleshed fish.—Soo Kim
Salty capers combine with lemon and herbs to add bite to this quick, rich sauce. Watch the butter closely as it browns; it can burn quickly.—Soo Kim
In this seafood dipping staple, butter is heated to remove the solids.—Soo Kim
This mignonette is a herby, spicy twist on the classic. Use less chili pepper if you prefer less heat.—Soo Kim
Yuzu ponzu is a Japanese soy and citrus sauce. Here, it provides a hit of umami in this ginger-sesame mignonette.—Soo Kim
The traditional version of this oyster condiment gets its tanginess from wine vinegar and its sweetness from delicate shallots.—Soo Kim