What to do With Leftover Condiments
Memorial Day is almost here and we’re heading into prime grilling and picnic season, which means you’re bound to be buying and using lots of fun condiments and sauces. We wanted to take some time to share a few zero-waste tricks for using up those odds and ends you find in your fridge while getting ready for your next outdoor meal.
If there are a few teaspoons of mustard clinging to the inside of a jar, don’t give up. That last bit of mustard is the perfect addition to an easy vinaigrette, and you can even use that mustard jar to mix the vinaigrette for a truly zero-waste dressing.
Pickles, whether homemade or store-bought, are perhaps the ultimate snack. Just be sure to keep the pickle juice when you finish them since it makes an easy and delicious marinade for meat or vegetables. We love it as a fool-proof way to brine chicken, but you should experiment with it and find your favorite way to use pickle juice! It’s also excellent dashed into a Bloody Mary.
Think ketchup is just good for burgers and fries? Think again! Ketchup is one of the most versatile sauces we regularly cook with since it's got a perfect balance of sweet, salty, and tangy flavor. This means that the last bit of ketchup is the perfect foundation for a glaze or even a homemade sweet and sour or barbecue sauce.
Have other condiments around?
Any hot sauce is delicious when combined with yogurt to make a creamy, spicy dip or a base for coleslaw.
Hoisin sauce is the perfect sweet and salty addition to a vinaigrette or homemade barbecue sauce.
Worcestershire sauce is the secret ingredient for exceptional homemade Caesar salad dressing.
Sriracha is excellent mixed with butter or oil and spread on corn on the cob.
If you’ve got a lot of leftover condiments after a barbecue, you can always combine your extra ketchup, relish, mayo, horseradish, and Worcestershire Sauce to make homemade Russian dressing to put on a sandwich!