The New D.I.Y. Pantry

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.

Spruce Salt, DIY Pantry
Spruce Salt
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.André Baranowski
Keg Dreg Vinegar, DIY Pantry
Keg Dreg Vinegar
Jonathon Sawyer of Greenhouse Tavern, turns party leftovers into vinegar. See the recipe for Keg Dreg Vinegar »Andre Baranowski
Cured Egg Yolks, DIY Pantry
Cured Egg Yolks
Salt-cured egg yolks from Harold Moore of Manhattan's Commerce restaurant are a stand-in for bottarga. Grate them over pastas and salads.André Baranowski
Mushroom Soy Sauce, DIY Pantry
Mushroom "Soy" Sauce
This is a dead-simple condiment (with some serious mushroom funk) that Christian Puglisi of Relæ in Copenhagen, Denmark, calls "pure liquid umami." Use a few dashes to finish pastas, add a spoonful to wilted greens, or brush with butter onto cooked fish. See the recipe for Mushroom "Soy" Sauce »Andre Baranowski
Bonito Butter, DIY Pantry
Bonito Butter
Austin, Texas, chef Andrew Wiseheart of Gardner uses this butter for poaching vegetables, but it would also be divine on grilled steak.Andre Baranowski
GGS (Ginger, Garlic, and Shallot) Dressing
GGS (Ginger, Garlic, and Shallot) Dressing
This handy aromatic dressing from Rachel Yang, co-chef at Joule in Seattle, adds a sweet, bright bite to stir-fries and soups.Andre Baranowski
Burnt Citrus Salt, DIY Pantry
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.André Baranowski