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Do you mix condiments to make even better ones?

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Following the news that Heinz is launching ketchup filled hash browns, I'd like to hear about the cross-item sauces you make yourself (and therefore don't need to buy).

For me it's pickle and mayo. I was given a jar of 'Branstonnaise' recently and since then have been doing my own much more cheaply with the own-brand mayo and pickle I usually buy.

I'll also mix my own Marmite and peanut butter when the mood takes me, rather than buying Marmite's ready-mixed jar (I just don't think I'd get through that much of it). And I'll sometimes do Colman's mustard with baked beans.

What other everyday product mash-ups are worth trying?
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  • bouicca21
    bouicca21 Posts: 6,523 Forumite
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    I make my own tartare sauce, and sometimes add Dijon mustard to turn it into remoulade. Does that count?
  • MSE_Laura_F
    MSE_Laura_F Posts: 1,572 MSE Staff
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    Definitely. I must look into remoulade - I like tartare but would prefer it with more of a kick.
  • bouicca21
    bouicca21 Posts: 6,523 Forumite
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    Definitely. I must look into remoulade - I like tartare but would prefer it with more of a kick.
    Add more gherkin!
  • joedenise
    joedenise Posts: 16,619 Forumite
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    Another one here who makes sauces like sweet and sour, BBQ etc and various mixes of spices for curry, jerk etc.

  • twopenny
    twopenny Posts: 5,717 Forumite
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    Not sure if it counts but I make red tomato chutney from the supermarket surplus (red toms, onion, stock cube sometimes a little sugar) when they are discounted and add chilli, paprika what ever is in the cupboard to make  a hot chilli chutney for burgers, steak sandwiches, cheese sandwiches - wherever you want a touch of heat.
    I've found bottled sauces are very expensive now.

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  • Rosa_Damascena
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    twopenny said:
    Not sure if it counts but I make red tomato chutney from the supermarket surplus (red toms, onion, stock cube sometimes a little sugar) when they are discounted and add chilli, paprika what ever is in the cupboard to make  a hot chilli chutney for burgers, steak sandwiches, cheese sandwiches - wherever you want a touch of heat.
    I've found bottled sauces are very expensive now.
    I do similar but add celery and spring onion to make a nice arrabbiata, much nicer than anything you find in a jar. It goes in the freezer.

    Not exactly mixing condiments I know! I think mint sauce plus a dash of ground pepper improves ketchup if that helps?
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