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