Put these homemade condiments, flavor enhancers, and umami delivery schemes in your tool kit and you’ll be ready for whatever comes your way. These recipes first appeared individually as items in the 2015 SAVEUR 100.
Use this salt from Jonathon Sawyer, chef of The Greenhouse Tavern in Cleveland, on game meats, veggies, or wherever you want a fragrant, foresty, and slightly Nordic note.
Mushroom “Soy” Sauce
Austin, Texas, chef Andrew Wiseheart of Gardner uses this butter for poaching vegetables, but it would also be divine on grilled steak.
Burnt Citrus Salt
This salt from Ari Taymor of L.A.’s Alma gets its smoky-bright flavor from charred citrus zest. It’s great on meat and fish—and potato chips, too.