Condiments

Madeline's condiments collection brings together table and cooking condiments from independent US makers, including small-batch hot sauces from brands like Fat Cat Gourmet and Flavor & Fire, artisan mustards from Pilsudski Mustard, plus BBQ sauces, chili oils and crisps, cooking and dipping sauces, ketchup, mayo.

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Madeline's condiments collection brings together table and cooking condiments from independent US makers, including small-batch hot sauces from brands like Fat Cat Gourmet and Flavor & Fire, artisan mustards from Pilsudski Mustard, plus BBQ sauces, chili oils and crisps, cooking and dipping sauces, ketchup, mayo and aioli, and savory spreads and relish. The range covers everyday staples and bolder specialty jars, most made in small runs with recognizable ingredients. Whether you are stocking the fridge door, dressing a sandwich, or finishing a grilled dish, you can shop by condiment type and flavor here.

How to choose

  • Start with how you will use it. Hot sauces and mustards are table finishers; BBQ and cooking sauces do double duty as marinades and glazes; chili oil and crisp add texture and heat.
  • Mind the heat. Hot sauces and chili crisps range from mild to very hot; sweet and honey mustards are gentler.
  • Check the ingredients. Many makers here use simple, natural ingredients; read the label if you are avoiding added sugar, gluten, or specific allergens.
  • Match to a cuisine. Aioli and mustard lean European, chili crisp and dipping sauces lean Asian, and BBQ and hot sauce suit American grilling and snacking.
  • Buy small to sample. Single jars and bottles let you try a maker before committing to multipacks.

Frequently asked questions

Which condiments need refrigeration after opening? Most opened condiments, including mayo, aioli, ketchup, and many sauces, should be refrigerated. Vinegar-based hot sauces are more forgiving but keep their color and flavor best in the fridge. Follow each label.

What is the difference between aioli and mayonnaise? Both are emulsified sauces, but traditional aioli is built on garlic and oil, while mayonnaise is made with egg, oil, and an acid. Many modern aiolis are garlic-flavored mayonnaise.

What is chili crisp and how do I use it? Chili crisp is a chili oil with crunchy fried bits, often garlic and shallot. Spoon it over eggs, noodles, rice, dumplings, or roasted vegetables for heat and texture.

Are these condiments gluten-free? Some are and some are not. Mustards, hot sauces, and oils are often gluten-free, but soy-based and certain cooking sauces may contain gluten. Check the individual product page.

Related guides

Read our guides to The Best Hot Sauces for Chicken Wings and The Best Spicy Food Gifts for the Heat-Seeker.

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