12 wonderful ways to use up leftover condiments

Posted by Ella Buchan on 14 October 2016

Condiments-Hero.jpg
Credit:  paprica home

Four types of mustard monopolising the space in your fridge door? Drizzles of soy sauce and mere spoonfuls of mayo tormenting you? How about that nearly empty ketchup bottle you somehow can’t bear to throw away?

Clear some space AND create something delicious with these genius ideas, from whipping up tasty dressings to jazzing up suppers.

Fridge sweep BBQ sauce

Almost anything works in barbecue sauce and, fortuitously, those nearly empty condiments clogging up your fridge work especially well.

Mix tomato ketchup, mustard, soy sauce, Worcestershire sauce, tomato purée, maple syrup, sweet chilli sauce... You get the idea. Store it in a ketchup bottle, giving it a good shake to incorporate those awkward bits that never come out.

BBQ sauce
Shutterstock via: HandmadePictures

Make hoisin sauce

Soy sauce, white vinegar and tahini marry into an authentic Chinese sauce - perfect on rice dishes, steamed veg and pork chops, or tossed into stir-fries like this prawn recipe.

Prawns in hoisin sauce
Via: Gimme Some Oven

Marinate ribs

Ketchup and Worcestershire sauce (with perhaps some yellow mustard mixed in, too) make a delicious rub/marinade for sticky ribs or chicken, ready to throw on the barbecue.

Ribs
Via: Sainsbury's

Dress up your sarnie

Create a tangy, sweet ‘n’ sour Russian dressing with ketchup, relish, mayo, horseradish and Worcestershire sauce. Delicious in sandwiches or spooned on hot dogs.

Sarnie
Shutterstock via: rebecca fondren

In the pink

Similar to Marie Rose (a classic in prawn cocktails) or burger sauce, pink sauce, made with greek yogurt, ketchup, mustard and juice from that random pickle jar, makes a yummy dipping sauce for chicken or fish goujons.

Also great on burgers or mixed with prawns for that retro starter, obvs.

Burger sauce
Shutterstock via: AS Food studio

Best ever vinaigrette

Combine olive oil, spoonfuls of mustard and a squeeze of lemon juice in an almost empty honey jar, give it a stir, replace the lid and shake. This gloriously creamy dressing will liven up any salad.

Vinaigrette
Shutterstock via: vanillaechoes

Mean meatloaf

This classic American comfort food just loves a bit of sauce. Worcestershire sauce is a key ingredient of this meatloaf - but feel free to experiment with shakes of ketchup, mustard and soy, too.

Mean meatloaf
Via: Sainsbury's

Spice up your beans

Transform ordinary baked beans into smoky BBQ beans by throwing in EVERYTHING - ketchup, barbecue sauce, Worcestershire sauce, mustard...

Smoky BBQ beans
Shutterstock via: Brent Hofacker

Soup it up

Almost any condiment will add depth and a flavour kick to soups and sauces. Use water, wine or broth (depending on the recipe and your tastes) to loosen those stubborn scrapes of ketchup, mustard or horseradish, shake and pour into the pot.

Also works beautifully in pie recipes. A hint of horseradish with your chicken and mushroom? Delish. Try in this Sainsbury's recipe for chicken, pea and leek pie.

Chicken, pea and leek pie.
Via: Sainsbury's

Super-fast chutney

Combine leftover jams with ketchup and mustard (add a little water to the bottles/jars to loosen the contents). Simmer in a pan to thicken into a quick chutney.

Chutney
Shutterstock via: neil langan

Easy-peasy spicy dip

Combine whatever hot sauce you have with mayo or yogurt (or both) for a delicious dip that can also be tossed with shredded cabbage and carrot for a quick coleslaw. Or use to add a kick to potato or pasta salad.

Spicy coleslaw
Shutterstock via: Tatiana Bralnina

Mix up a Virgin Mary

Or a Bloody Mary - we won’t judge. Throw pickle juice, horseradish, Worcestershire sauce and hot chilli sauce into tomato juice for a classic breakfast cocktail. Vodka optional.

Virgin Mary
Shutterstock via: Olena Kaminetska

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