49. Mustard—When we think of mustard, one of the first things that comes to mind is the bright yellow kind that we usually see in fast-food restaurants, usually on top of hotdogs along with other condiments or in your burger. However, there are many kinds of mustard in the world. Some are hotter than others in terms of spice, and they also come in different consistencies and textures. Another famous variant of mustard is English mustard which is known for its thick consistency and heat. There’s also Dijon mustard which is probably regarded as being a little more fancy than your regular mustard. Another type of mustard is whole grain which has a gritty texture since it contains whole or sometimes slightly crushed mustard seeds. Mustard is not only added on top of food or on the side but can also be used in dressings and as a base for other sauces such as honey mustard.
50. Gremolata - If you are looking for a quick way to spruce up any dish, adding gremolata will definitely freshen things up. This Italian condiment is very easy to make since the ingredients are accessible and don’t cost much. All you need is parsley, lemon zest, and garlic. Three ingredients that are probably already sitting in your pantry or kitchen right now. Gremolata goes great with meat such as pork or lamb, but really you can add it to anything you like. Just finely chop all the ingredients, toss them in a bowl, and mix, then sprinkle over whatever you are eating. Although these three ingredients are traditional, you can opt to experiment and switch out parsley for cilantro or mint, or you can add other ingredients such as pecorino cheese, or anchovies if you want to add a salty element to it.
51. Béarnaise sauce - This white creamy sauce can be used on meat, fish, or vegetables. It is made with butter, egg yolks, white wine vinegar, and some herbs. It is similar to hollandaise sauce, however, this sauce uses other ingredients such as shallots, black pepper, and tarragon. This condiment was invented sometime around 1836 by chef Jean-Louis-Francois Collinet on accident. He meant to create a hollandaise sauce but ended up adding other additional ingredients that turned it into another kind of creamy white sauce that people still love today. If you haven’t tried it yet, you can create your own at home by using a bain-marie method which is easy enough to learn. It’s probably best known for being drizzled over a good steak but you can use it on fish such as salmon, or on vegetables like potatoes, asparagus, carrots, and broccoli.
