It's well-known that bloody marys include plenty of Worcestershire sauce, but this particular recipe is a condiment quadruple threat. Besides Worcestershire, it also contains prepared horseradish, mustard, and hot sauce. Who doesn't love a good excuse to have a drink on Sunday morning?
Classic deviled eggs are a great way to use up plenty of condiments, and they're always a crowd-pleaser at parties. This recipe is made creamy with a little mayonnaise, tangy with Dijon mustard and white wine vinegar, and just a little spicy with Frank's RedHot sauce.
The picnic and cookout classic potato salad just happens to use a lot of condiments. The most common are mayonnaise, of course, along with bright yellow mustard and pickle relish. This recipe uses all three plus celery salt, hard-boiled eggs, and onions for a traditional flavor.
If it's the height of summer and you happen to have some sherry vinegar around that needs to be used up, try a traditional Spanish gazpacho. It's a smooth, chilled soup using only the ripest tomatoes and other garden vegetables. Sherry vinegar adds tartness and depth. If you're worried that it'll be like drinking salsa, don't worry, because the flavor is nothing like it.
If you've ever gone crazy over the oil and balsamic bread dip in an Italian restaurant, then you know exactly what this recipe is all about. You can make it as simple -- just olive oil and balsamic vinegar -- or as complicated as you like. This recipe includes garlic, oregano and parmesan cheese, so it can't be bad at all.
Recipe:The Food Charlatan
Tahini usually comes in jars, but most recipes only call for a little bit of it. With the leftovers, make hummus, the Middle Eastern chickpea dip flavored with garlic and lemon. This is also one of the best times to break out that really high quality extra virgin olive oil for drizzling on top, too.
This recipe to make a showstopping ham is super easy, using only three ingredients besides the ham. Pick an appropriate fruit jam or preserve you might have left in your fridge, like peach, apricot or pineapple, and mix it with mustard and red pepper flakes. Glaze the ham while it bakes and that's it.
Many people buy fish sauce for a particular recipe (maybe even pad Thai!) but then don't know what to do with the rest of the bottle. Pad Thai is a favorite around the world for a reason: It's simple, packed with flavor, and has a nice balance of flavors. Try this recipe if you have fish sauce or rice vinegar leftover.
If you're not a big ketchup person, you might wonder what to do with the leftovers after you host a cookout and only a few people use it on their burgers. Try making a shrimp cocktail with a classic sauce using ketchup, horseradish, and chili sauce. Even folks who don't normally like ketchup enjoy the horseradish heat of cocktail sauce.
Most people put some kind of condiment on hot dogs, but Russian roulette dogs take that one step further. They mix together all kinds of condiments -- ketchup, mayo, horseradish, relish -- along with pimento and pepper into a hot dog sauce that's not too far off from Thousand Island dressing.
Recipe:Better Homes & Gardens
Hoisin is sometimes described as an Asian barbecue sauce, but that doesn't make it much easier to use up. Here's a recipe for flank steak glazed with hoisin and served with a rice noodle salad dressed with soy sauce, rice vinegar, sriracha, and sesame oil. It's a great meal during summer.
If you picked up a tube of anchovy paste for a pasta recipe but don't know what to do with the rest of it, make some Caesar salads. While most homemade Caesar dressings call for whole anchovy fillets, you can use anchovy paste in place of any of them. This recipe also uses mustard and Worcestershire.
Recipe:Once Upon a Chef