Condiment

This paprika honey mustard, along with Canadian bacon and pineapple relish, helps make up the Hawaiian Dog.

This recipe is such a basic go-to, you can use it on just about anything, from salads to sandwiches, buffalo wings to buffalo hot dogs, and so much more.

This spicy mayo, along with nori sheets, shishito peppers, and sesame seeds, helps make up the Shishito Dog.

These pickled carrots, along with peanut satay sauce, red chiles, cilantro, and crushed peanuts, help make up the Banh Mi Dog.

This corn salsa, along with mayonnaise and tomatillos, helps make up the Elote Dog.

This ginger-scallion relish, along with hoisin BBQ sauce and cucumber spears dipped in gochugaru, helps make up the Ssam Dog.

Use the brine as liquid for vinaigrettes. Add the chopped garlic to salads, potatoes, pesto, or schmear it onto sandwiches.

Acidity helps preserve the alliums’ flavor; either vinegar or citrus juice would do the trick.

To bake or cook with the finished ghee, figure ½ tsp. infused butter per portion (e.g., make 24 cookies from 2 oz. butter). Wait at least one hour after eating before having more—it can easily take that long for the effects to be felt, and you don’t want to overdo it.

The sweet and sour flavors in this condiment are a perfect accompaniment to a cheese board, and we’d also happily spoon some inside a grilled cheese for a change.

Not just for salads: Drizzle over roast potatoes, serve alongside rotisserie chicken, or spoon over a sandwich.

Tomato paste adds sweetness and will help the dressing emulsify.

Far less sweet than the bottled version, but equally delicious whether on a salad or tossed with some soba noodles.

Try this drizzled over roasted potatoes or as a sub for mayo in chicken salad.

Try this schmeared on toast, tossed with pasta, or dolloped on a baked potato.

Like a lighter riff on a classic French onion dip, this yogurt-based dip is just begging for chips or crackers. The texture will make you pause before reaching for sour cream–based ever again. We suggest using low-fat Greek yogurt (we like Fage and Wallaby brands). Fat-free is astringent and chalky, and the richness of full-fat can drown out other flavors.

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Granny Smith apples have lots of pectin, which makes them ideal for this sauce; it will set up without adding any gelatin to the mixture.

This recipe would also work with small cipolline onions or larger torpedo-shaped shallots.

Use the sharpest knife you can find when slicing the herbs to ensure you're not tearing them.

Store honey in a cool, dark place (like the fridge!) to slow oxidation and make it last a while. Then use it on pretty much everything.