How to make condiments from leftovers

Posted by Ella Buchan on 27 October 2016

Rescue ingredients from the bin by making your own condiments - and save money to boot. Saucy!


A glut of ripe, juicy tomatoes can be used to make this homemade ‘red sauce’ that will keep in the fridge, in an airtight container, for up to three months.

Via: Don’t Waste the Crumbs

Thousand island dressing

This one’s a real fridge sweep - leftover ketchup, mayo, hard-boiled eggs, olives, green herbs and peppers create a tangy, salmon-pink thousand island dressing that’s perfect for salads, sarnies and dipping your chips.

Via: Around My Family Table

Tartare sauce

Doesn’t everyone have jars or capers and pickles sitting in their fridge door, bobbing about in a sea of vinegar? Use ’em in this fish ‘n’ chips classic, throwing in chopped spring onions and scrapes of mayo, mustard and sour cream.

Via: Charlotte’s Lively Kitchen


Perfect for using up egg yolks if you’ve been whipping up meringues, this garlicky dip is perfect with... almost anything, really. 

Got a bit of horseradish or lemons that need using? Use in place of garlic to add a twist to classic mayo. Or try this delicious basil version by Self Proclaimed Foodie. 

Via: Self Proclaimed Foodie

BBQ sauce

Great for making use of all those random bits, like the last in a ketchup bottle, Worcestershire sauce, vinegar and that tin of treacle making a sticky mess in your cupboard. Add extra tang to this BBQ sauce recipe with any dried fruit hanging around.

Via: A Pinch of Healthy


Throw in spices, cider vinegar, that last bit of brown sugar from when you baked that cake months ago... You can even use flat beer or leftover wine for a boozy twist on this homemade mustard.

Via: Phoebe’s Pure Food

Hot sauce

Any type of chillis can be used up to make a spicy hot sauce that can be kept for up to six months, and you can experiment with fruits like pineapple and mango too. Just throw in what you have.

Via: The Flavours of Kitchen

Mint sauce

It’s easy to throw herbs in the bin once you’ve used a few leaves in a recipe. Mint sauce is the perfect way to use the rest of the bunch in one go.

Via: Maureen Abood

Nut butter

Use up all those random leftover nuts and save money on pricey shop-bought spreads. This nut butter is utterly, deliciously addictive.

Via: Tasty Yummies

Blue cheese dressing

Yogurt and blue cheese otherwise destined for the bin are revived with this creamy salad dressing, also yummy with steak.

Via: Domestic Superhero

Liked this? Then try these:

In a pickle: Turn overripe tomatoes into chutney

13 salsas and dips made from leftover fruit and veg

Get in a pickle: Easy guide to preserving your leftovers