Q. Help! I always seem to have jars of condiments in my fridge that are nearly but not quite empty. Do you have any tasty tips or quick recipes that will use up what’s left in these jars before I recycle them?
A. Thanks for the great question! Almost empty condiment jars of mayonnaise, jams, or mustards in the fridge are fantastic vehicles for inventing new condiments or creating little sauces. Best of all, you can mix everything right in the jar. You don’t have to dirty another bowl, and you save water on washing up, too! Try these three quick and easy recipes, and you’ll be off and running.
BBQ Ranch Dip
3 tablespoons plain yogurt
1 teaspoon minced fresh dill
1 teaspoon BBQ spice rub
1/2 teaspoon granulated garlic
1/2 teaspoon honey
1/4 cup mayonnaise (or about what’s left in the jar)
Add the yogurt, dill, BBQ spice rub, granulated garlic and honey to the nearly empty mayonnaise jar. Screw the lid back on to the jar and shake to combine well. Serve with your favorite dipping vegetables and chips.
Jammy Glaze
2 tablespoons jam or preserves (such as apricot, peach or sweet pepper)
2 teaspoons Dijon mustard
2 teaspoons apple cider vinegar
Freshly ground black pepper
Combine the jam, mustard, vinegar and black pepper in the nearly empty jam jar. Shake until combined.
Use this as a marinade for food you plan to grill or as a glaze for pan-sautéed or roasted meat, chicken or veggies.
Balsamic Vinaigrette
4 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon honey
½ teaspoon granulated garlic
½ teaspoon salt
1 to 2 tablespoons Dijon mustard (or about what’s left in a jar)
Add the vinegar, olive oil, honey, granulated garlic, and salt to the mustard in the jar. Close the jar and shake well. Use on green salads or as a marinade.
Up Island Schools Executive Chef/Cafe Director Jenny DeVivo is on a mission to help us all cut down on food waste and to show us (and our kids!) how to make the most of what's seasonal and fresh. Got a question for Jenny? Email us!
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