Condiments, Sauces, Dips, Oils, Vinegars

Madeline's Condiments, Sauces, Dips, Oils & Vinegars collection is the savory-pantry hub, combining hot sauces, BBQ sauces, cooking and dipping sauces, mustards, relishes, dips and spreads, cooking oils, and vinegars from independent makers like Fat Cat Gourmet, Pure Indian Foods, American Vinegar Works, and Macho.

Read the buying guide and FAQ351 productsIn stock only

Start here

Madeline's Condiments, Sauces, Dips, Oils & Vinegars collection is the savory-pantry hub, combining hot sauces, BBQ sauces, cooking and dipping sauces, mustards, relishes, dips and spreads, cooking oils, and vinegars from independent makers like Fat Cat Gourmet, Pure Indian Foods, American Vinegar Works, and Macho Nacho. It is the page to browse when you are stocking the parts of the kitchen that add flavor, finish a dish, or fill a cheese board. To narrow down, use the focused Condiments, Hot Sauce, Dips & Spreads, and Oils & Vinegar collections.

How to choose

  • Start with the job. Cooking oils and vinegars are kitchen building blocks; sauces and condiments finish a plate; dips and spreads serve straight from the jar.
  • For oil, match smoke point to method. Higher smoke-point oils suit searing and roasting, while delicate finishing oils are best drizzled raw over a finished dish.
  • For vinegar, follow the acidity and flavor. Bright wine and cider vinegars work in dressings and brines, while aged balsamic is sweeter and meant for finishing.
  • Mind the heat. Hot sauces and chili crisps range from mild to superhot; the product page notes the peppers and relative heat.
  • Check dietary notes. Many items are vegan, gluten-free, or made without added sugar; the ingredient list is on each product page.
  • Buying as a gift? Mixed condiment and oil-and-vinegar sets make practical gifts for cooks and pair well with the charcuterie and cheese collections.

Frequently asked questions

What is the difference between a condiment, a sauce, and a dip? Condiments and sauces are usually added during cooking or at the table to season or finish food, while dips and spreads are served on the side for dipping or spreading. This collection carries all of them in one place.

Which oil should I use for high-heat cooking? Oils with a higher smoke point hold up best to searing, frying, and roasting, while delicate, cold-pressed oils are better used raw as a finishing drizzle. Each product page notes how the oil is intended to be used.

What kind of vinegar is best for salad dressing? Bright wine vinegars, cider vinegar, and lighter balsamics work well in vinaigrettes. Thicker aged balsamic is sweeter and is usually drizzled over finished dishes rather than whisked into dressing.

Do you carry vegan and gluten-free options? Yes. Many of the sauces, oils, vinegars, and dips here are vegan and gluten-free. Check the individual product page for the full ingredient list and any dietary labeling.

How should I store opened sauces, oils, and vinegars? Refrigerate most opened sauces, dips, and condiments. Keep oils in a cool, dark place to slow rancidity, and store vinegars sealed at room temperature. Follow the maker's guidance on each label.

Related collections