The 11 condiments you should always have in your fridge

A few chutneys from the farm shop, a special marinade from the deli, a fancy-looking paste from the butcher’s… open the fridges of almost two-thirds of UK households and you’re likely to find at least six jars, bottles and sauces on the go.

According to the (British supermarket) Waitrose Food & Drink Report 2025-2026, the amount of condiments we own is a sign of the times. The supermarket suggests people increasingly want to “elevate the dining experience at home, rather than going out”, saving money with small treats at home. It’s the “lipstick economy” in action. More and more of us are experimenting with new flavours to punch up our midweek meals, and even the classics are getting a new lease of life.

Whether you’re a hot-sauce fiend or a ketchup lover, there’s a condiment for you. Of course, whether you keep them in the fridge at all is a debate in and of itself, but here’s what’s essential for any keen home cook.

Six essentials for your fridge

Tomato sauce

It’s hard to dispute the enduring popularity of tomato sauce (and, yes, some of us do keep it in the fridge). But we’re not afraid to shake up the staple, with many of us mixing it with other fridge favourites – with mayo, hot sauce and Worcestershire sauce, say, for an easy Marie Rose, or with mango chutney as a banging topping for a bacon buttie.

Mayonnaise

Tussling for position at the top of the condiment table is mayonnaise, which ​​Alex Szrok, chef at Waitrose, says “is not as basic a condiment as you think”. It’s not just for the inside of your sandwich, he suggests. “Spread it on the exterior of a grilled cheese sandwich or quesadilla before grilling and you’ll get an easy, amazing crust.”

Mustard

No longer the preserve of older generations. Sales of Waitrose’s mild French mustard are up 19 per cent this year, part of a growing appreciation for what they call “the complex flavour notes of bitter foods”. Meanwhile, Tomás Gormley, chef-owner of Cardinal in Edinburgh, is never without Colman’s English Mustard: “I have to hand it to the English on this one. I love how aggressively spicy it is. I’m yet to find a sandwich it doesn’t improve.”

Pickles

In a recent customer survey, Waitrose found 57 per cent of us switch proper meals for snacks. The “picky tea” remains a trend, and it’s perhaps no surprise that the online retailer Delli saw a 225 per cent jump in sales of pickles – a key part of such a spread – on its site this year.

Pesto

Stirred into pasta, added as flavour to sauces, drizzled over salads or on cheese on toast, pesto has long been a staple in many of our fridges. But it’s not become immune to the trend for an added kick of heat, varieties with chilli and nutty alternatives to pine nuts are starting to outsell tomato and classic basil pestos. Just don’t tell the purists…

Sriracha

Our passion for hot sauce is unabated, and while some of us might have three or four different kinds in our fridges, sriracha is almost certainly the go-to option – “addictive”, according to Liam White, the co-founder of producer Dr Will’s, thanks to its “deep, fermented flavour.” Earlier this year, Tesco reported sales of hot sauce had soared by almost 20 per cent, with sriracha up 65 per cent.

Five cult condiments to add to your collection

Harissa

A contributing factor in the growing popularity of condiments is their flexibility to be used as a sauce, marinade or dressing. Harissa, a North African paste of roasted red peppers, chilli, garlic, olive oil and spices such as caraway, cumin and coriander, is one example. Waitrose’s Fiery & Zesty Harissa Paste with Lemon has seen a 37 per cent leap in sales, while those of Ottolenghi’s Pomegranate, Rose & Preserved Lemon Harissa Paste jumped even higher – up 103 per cent.

Gochujang

According to market researchers Mintel, 47 per cent of British Gen Zs say emerging cuisines, such as Korean, are replacing more established ones in their preferences. Korea’s gochujang is a great place to start experimenting: a savoury, sweet and spicy fermented chilli paste, it works as a marinade, as a base for sauces to add an umami kick, or stirred into fried rice for flavour.

Zhoug

Brighter than harissa, thanks to a hit of coriander, zhoug is a spicy Yemeni paste made of coriander, parsley, garlic and chilli. It’s used all over the Middle East to add heat and zing to grilled lamb, falafel, hummus and lots in between. Mixed with oil or yoghurt it makes a great dip or marinade.

Miso

Delli notes that people are seeking richer, layered flavour profiles in their food, mixing and matching global influences to intensify their cooking. Miso is one of these flavours. Connor Wilson, head chef at The Kirkstyle Inn in Northumberland, spreads a bit of miso onto cabbages before he bakes them – “the secret is to let them get plenty of colour,” he says.

Chipotle

According to Waitrose’s senior innovation chef Stephen Parkins-Knight, we’re increasingly craving fruity and spicy (aka “fricy”) flavours, driven by a trend for authentic Mexican food. Smoky and chocolatey, chipotle hits that sweet spot – try it in salsa or mixed with lime in aioli as a flavour-filled alternative to mayo.

The Telegraph, London

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