Condiments

Spicy Honey Mustard Pickle Chips

These are incredibly addictive. They make every sandwich better. I will also just stick a fork in and eat them out of the jar. Additionally the juice with some olive oil makes for a good salad dressing.

Luxardo Cherries

I go through a few of the big jars a year because the cherries themselves are so good and the cherry syrup is even BETTER. I add one and some syrup to my espresso tonics every summer day. I also add some syrup to seltzer when I'm not up for a cocktail in the evenings--it makes hydration into a ritual and I'm definitely here for that.

Honey Harissa Pickles

Kind of amazing.

Meyer Lemon Honey Living Vinegar by Acid League

My all time favorite vinegar, from another League. Perfect for salads with the honey and Meyer lemon already inside.

Malt vinegar

For the fries. It’s about to be Summer!

Rhubarb & Cardamom Jam

It’s forced rhubarb season in Yorkshire, where it’s harvested by candlelight in darkhouses. Hard to get anything quite as delicious in the US, but Lillie O’Brian’s legendary rhubarb jam is the next best thing.

Yuzu Super Juice

Always have this on hand and it ends up in everything from salads, marinades, soup, cakes. Makes meals feel brighter with almost no effort.

Löwensenf Medium and Extra Mustard Tube 200ml

All condiments should be tubed and there’s nothing better than German tubed mustard.

KEWPIE Mayonnaise

I am NOT a mayo girl but if I need to make an aioli I keep this on hand.(I know aioli is just mayo that studies abroad but indulge me) Physically, I can’t see a jar of Hellman’s. Genuinely enjoy the taste since it’s a little umami this produces when mixing into a different thing.

London Borough of Jam

The brief: a local grocery + design. I don’t know why but (aside from Allison Roman’s upstate shop First Bloom…) I immediately think of London Borough of Jam —the boutique jam manufacturer based in Hackney, London. The shop itself spoke to me when I visited about 7 years ago: a simple concept that elevates the genre with really beautiful ingredients and design. The jam is divine and the shop is so welcoming.

Edmond Fallot - Walnut Dijon Mustard

To know me is to know I have at least 6 types of mustard in my fridge at all times. Edmond Fallot is one of them. If you're not familiar, they make the most incredible selection of flavors. Their walnut dijon is my favorite for dressings, steak and using on a roast chicken. It has a slight nuttyness that works really well with the sharp dijon. Their terragon mustard is my other stand out.

Pistachio Pesto

I am head over heels addicted to this pistachio pesto. I'd put it on anything, but it's excellent on pasta or toast.

Moutarde de Bourgogne Dijon Mustard

of course edmond fallot

Eel/Unagi sauce

Unagi/Eel sauce. I have this at home because a few times when I’ve ordered sushi they forgot it. If you are a sauce person you know we can’t have that.

Celery Leaf Vinegar

This brand makes the most delightful array of vinegars that I love using to make all sorts of dressing. The celery leaf vinegar gives that tart but sweet zing. I highly recommend using it on your next fennel salad or fish dish.

heydoh soy sauce duo

Dijon Mustard Pail

I always have at least three different mustards in my fridge. Whole grain, dijon & yellow♥️

Mayo on French Fries

YEAH I SAID IT I THINK MAYO IS THE BEST I LOVE ME MAYO AND FRENCH FRIES.

Pommery Sherry Vinegar

Sourced from Spain, bottled in France by a company that has produced condiments since the 18th Century, and sold in a stoneware bottle designed to preserve flavor. Absolutely the best PDO Reserve Sherry Vinegar for cooking.

Cento Tomato Paste

tarragon dijon

Lately I have discovered a new appreciation for tarragon. Love this brand for creative mustards.

Boon Chili Crisp - Made in LA

The chili crisp boom produced many contenders; this one remains my favorite. Reliably fantastic on any dish you can imagine and some you can't (yes, high-quality vanilla ice cream).

Whole Grain Mustard

I'm a big condiment girl and my condiment of choice is always mustard. Especially mustard from Edmond Fallot. There are so many flavors to choose from, but I always have the seeded on hand.

Green Yuzu Kosho

Last thing from Yuzu Co is the Yuzu Kosho. I use this all the time, it’s my favorite way to add heat to a dish. Super savory and salty and perfect, yuzu kosho mayo.. amazing. Soooo good just on top of some fresh hamachi with some olive oil & chives.