Condiments

Condiments are the sauces that come to the table rather than the stove — flavor concentrates meant to contrast, brighten, or deepen the food they accompany. They divide broadly into fresh preparations (salsas, pesto, vinaigrettes) and fermented or preserved preparations (mustard, ketchup, soy sauce, fish sauce, vinegar, chutneys). The fermented condiments represent some of the oldest food technologies: salt and time converting perishable ingredients into shelf-stable, intensely flavored liquids.