Learning to Make Your Own Sauces and Condiments: A Delicious Skill Worth Mastering

If you’ve ever spooned a dollop of mayo onto a sandwich or drizzled a store-bought dressing over your salad, chances are you’ve tasted something that could be so much better homemade. 

Learning to make your own sauces and condiments isn’t just a fun kitchen experiment — it’s a gateway to transforming everyday meals into something truly special.

Why Bother Making Your Own?

In a world of convenience foods, it might seem unnecessary to whip up your own ketchup or mustard. But there are several good reasons to give it a go:

Flavour control: Homemade sauces are fresher, bolder, and easily adjustable to your tastes. Want your BBQ sauce smokier or your salad dressing less sweet? You’re in charge.

Fewer additives: Many shop-bought condiments are loaded with preservatives, emulsifiers, and excess sugar or salt. When you make your own, you know exactly what’s going in.

Sustainability: Reduce plastic packaging and food waste by making what you need and storing it in reusable containers.

Pride and creativity: There’s a genuine sense of satisfaction in pulling out a jar and saying, “I made that.”

Getting Started: The Essentials

Making sauces and condiments doesn’t require fancy gear — just a few kitchen basics: a whisk, a blender or food processor, some sterilised jars or bottles, and a willingness to taste and tweak.

Here are a few simple recipes to start your journey:

1. Mayonnaise

Fresh, homemade mayo is rich and creamy with none of the artificial tang you find in jars. All you need is:

1 egg yolk

1 tsp Dijon mustard

1 tbsp vinegar or lemon juice

200ml light olive or sunflower oil

Salt to taste

Whisk the yolk, mustard, and acid together, then slowly drizzle in the oil while whisking continuously until thick. Season and refrigerate. Flavour it with garlic (aioli), herbs, or smoked paprika for a twist.

2. Tomato Ketchup

Sweet, tangy, and customisable. Simmer the following until thick:

1 tin chopped tomatoes

1 tbsp vinegar

1 tbsp sugar

Onion, garlic, and a pinch of cloves or allspice

Blend until smooth and strain if you want that classic silky finish.

3. Salad Dressing (Vinaigrette)

Forget the bottled stuff. A good vinaigrette is as easy as 3 parts oil to 1 part vinegar. Add mustard, honey, garlic, or herbs depending on your salad.

Try:

3 tbsp olive oil

1 tbsp balsamic vinegar or quality cider vinegar

1 tsp wholegrain mustard

1 tsp honey

Pinch of salt and pepper

Shake in a jar and enjoy.

4. Pesto

Pesto is endlessly adaptable. Classic basil, or try rocket, parsley, or even kale.

Basic recipe:

1 bunch of fresh herbs

1 clove garlic

30g nuts (pine nuts, walnuts, almonds)

30g grated hard cheese (like Parmesan or a veggie alternative)

100ml olive oil

Lemon juice, salt and pepper to taste

Blitz in a food processor and store in the fridge.

Tips for Success

Taste as you go. Balance is everything in a sauce.

Use good ingredients. Especially oils, vinegars, and fresh herbs.

Keep it clean. Sterilised jars and bottles help prevent spoilage.

Experiment. Once you’ve nailed the basics, try new combinations: chipotle ketchup, curry mayo, or blueberry balsamic reduction.

Sauces and condiments might seem like minor parts of a meal, but they’re often the key to turning the ordinary into the extraordinary. By learning to make your own, you not only elevate your cooking, but gain confidence, knowledge — and perhaps a signature recipe or two. 

So next time you're in the kitchen, skip the bottle and make it from scratch.