Condiments
I get time can be a constraint for many, including me. The thought of making sauces and condiments from scratch can seem nuts, even to me at times. I’ve found the best way to approach this is to identify which condiments you eat the most I your home and which are the most expensive (cost is a factor to me, for sure).
Another important step is to read the labels of your most-used products and identify which have loads of sugar, gluten and fillers.
Once you’ve identified the list, slowly replace them, one at a time with your own homemade versions.
In my home, we use a ton of pesto, salad dressing, berry sauces/toppings, fruit purees, mayonnaise and dips like labneh.
My top 4 most-made homemade sauces and condiments include:
I try to make recipes I can freeze (all 4 above freeze well) and then I’ll double or triple the recipe. 1 batch goes into the fridge and 2 into the freezer.
Another way I think about meal prep when it comes to condiments is to make recipes that work across meals . So, at least one condiment I can use for a breakfast and one for a lunch.
