Selection Of Condiments Recipe

Prepare Dijon and Whole-grain Mustards

Stir the Dijon mustard and whole-grain mustard each into separate small bowls. Taste both and, if desired, stir 1 teaspoon honey into the Dijon for a touch of sweetness and 1/4 teaspoon apple cider vinegar into the whole-grain to brighten the flavor. Season each with a light pinch of salt and a few grinds of black pepper. Keep bowls covered and refrigerate until serving.

Make Honey Mustard

In a small bowl combine the prepared honey mustard (or mix 1/4 cup Dijon with 1/4 cup honey for homemade), add 1 teaspoon apple cider vinegar, and adjust seasoning with up to 1/2 tablespoon additional honey and a pinch of salt if needed. Whisk until smooth. Transfer to a serving bowl and refrigerate until ready to serve.

Sweet Pickle Relish

Spoon the sweet pickle relish into a small serving bowl. Taste and, if overly sweet, fold in 1/2 teaspoon lemon juice or 1/4 teaspoon apple cider vinegar to balance. Chill until serving.

Cornichons

Rinse the cornichons briefly, pat dry, and halve lengthwise. Arrange neatly in a small bowl. Optionally sprinkle with a few pinches of chopped chives for color.

Quick Pickled Red Onions

Combine rice vinegar, sugar, and salt in a jar or bowl and stir until dissolved. Add thinly sliced red onion and press down so the liquid covers the onion. Let sit at room temperature for at least 20 minutes (or refrigerate for up to 2 weeks). Drain slightly before transferring to a serving dish.

Smoky Sriracha Mayo

In a medium bowl combine mayonnaise, sriracha, and smoked paprika. Taste and adjust heat by adding more sriracha if desired. Stir until homogeneous. Garnish with a sprinkle of chopped chives and transfer to a serving bowl.

Horseradish Cream

Spoon the horseradish cream into a small bowl and whisk in the lemon juice to brighten. Taste and season with a small pinch of salt if needed. Garnish with a few chopped chives.

Shallot-Balsamic Vinaigrette

In a small bowl or jar combine the minced shallot, balsamic vinegar, honey, salt, and pepper. Whisk (or shake) while slowly streaming in the olive oil until emulsified. Taste and adjust seasoning. Transfer to a small pouring carafe or bowl for serving.

Balsamic Reduction (Optional)

If you prefer a thicker, sweeter balsamic condiment, simmer 1/2 cup balsamic vinegar in a small saucepan over medium-low heat until reduced by half and syrupy (about 8–12 minutes). Cool completely and drizzle into a small bowl before serving.

Arrange all prepared condiments in small serving bowls on a platter. Label each bowl if desired (e.g., Dijon, Whole-grain, Honey Mustard, Sweet Relish, Pickled Onions, Cornichons, Smoky Sriracha Mayo, Horseradish Cream, Shallot-Balsamic Vinaigrette). Sprinkle chopped chives over the mayo and horseradish cream, and scatter toasted sesame seeds on the sriracha mayo for texture. Provide small spoons or spreaders for each condiment.

Serve the selection chilled or at room temperature alongside cheeses, charcuterie, grilled meats, sandwiches, fries, or bread. Refill bowls as needed; refrigerated condiments will keep 1–2 weeks (quick pickles up to 2 weeks), mayo-based spreads 5–7 days, and fresh mustard mixtures 1–2 weeks refrigerated.