Britain’s love affair with condiments is as deep and distinctive as its passion for tea or Sunday roasts. Said condiments take on many colours and flavours (there seems to be a sauce, spread or pickle for every plate), from the tangy and spicy, to the sweet and sharp. Some are household staples, others are regional treasures and plenty are divisive enough to spark heated debate at the dinner table.
Whether you’re a lifelong fan or a curious newcomer, we've picked out Britain's most weird and wonderful sauces, spreads and seasonings that add an unmistakable flavour punch to any plate – from the beloved to the baffling. Which will you be stocking your fridge with?
1. Brown sauce
Despite not having the most enticing name, brown sauce has endured the test of time, with HP sauce being the most famous brand today. It has a fruity base of tomatoes and dates, warming spices and plenty of acidic tang thanks to the malt vinegar. It delivers a punchy, savoury complexity that’s as divisive as Marmite: adored by fans, avoided by others. Its Britishness is unmistakable, often added liberally to the side of a full English breakfast or slathered inside a bacon butty. The 'red sauce or brown sauce' debate echoes round every cafe at breakfast. The deep, malty flavour is uniquely suited to hearty, salty foods, providing a tangy counterpoint to fried and grilled fare.
Pairs best with: full English breakfasts, bacon sandwiches, sausage sarnies
Try it with: an ultimate full English breakfast, or go the extra mile with our homemade brown sauce recipe
2. Mint sauce
A classic British condiment, mint sauce is made by steeping finely chopped mint in vinegar, often with a little sugar to balance out the acid. Its sharp, herby freshness cuts through the richness of fatty meats, making it the ultimate companion for roast lamb. The vivid green colour and zingy, aromatic flavour are instantly recognisable on any Sunday lunch table – but for some, it's deemed sacrilege to serve mint sauce with any meats other than lamb.
Pairs best with: roast lamb or grilled skewers
Try it with: an easy roast leg of lamb, or take your time with a slow-roast shoulder of lamb – don't forget the roast potatoes
3. Tartare sauce
Heading to the seaside? It's tartare sauce's time to shine. Tartare sauce is a creamy, mayonnaise-based condiment mixed with capers, gherkins and lemon juice. Its briny, tangy character makes it the perfect match for battered fish and chips, where cuts through everything fried. Homemade versions often include chopped parsley and shallots for extra freshness; we've added tarragon to our quick tartar sauce recipe.
Pairs best with: fish and chips or scampi
Try it with: classic fish & chips, or as a dip for oven-baked fish goujons
4. Gentleman’s Relish
Gentleman’s Relish, also known as Patum Peperium, is a spreadable anchovy paste blended with butter and spices. Intensely salty, umami-rich and deeply savoury, it’s a traditional British treat that’s been around since 1828 and feels like a little piece of history in its signature mini tin. Its unique flavour is a true divider: some adore its punch, others find its strong intensity a little overwhelming. It’s best enjoyed simply in a thin layer on a cracker or melted onto hot toast or a jacket potato. Just remember: a little goes a long way!
Pairs best with: hot toast, jacket potatoes
Try it with: scrambled eggs, or as a a secret ingredient in compound savoury butters
5. Piccalilli
A British lunchtime favourite, this chunky, mustard-yellow pickle is made from vegetables like cauliflower, courgette, green beans and shallots – all preserved in a tangy, spiced sauce made with warming spices like turmeric. Its bold, bright yellow hue and sharp, crunchy bite make it a staple on festive cheeseboards as well as a classic ploughman’s lunch – a cold plate featuring various cheeses, pickled onions and crusty white bread. Pubs are considered the home of piccalilli, with its tangy flavour elevating pork pies, strong cheeses and cold meats to new heights.
Pairs best with: pork pies, cold meats, mature cheddar
Try it with: an elegant ham & piccalilli salad, or tuck into mini pork pies with piccalilli
6. Horseradish sauce
Horseradish sauce is a rich, creamy, pungent condiment made from grated horseradish root that's often mixed with cream for a smoother finish (we used crème fraîche in our homemade recipe for extra richness). Its sharp, sinus-clearing heat is reminiscent of wasabi. Just as mint sauce is the perfect match for roast lamb, horseradish is the traditional match for roast beef – but its fresh fieriness also works well with beetroot and smoked fish.
Pairs best with: roast beef, smoked fish
Try it with: a hearty beef fillet with horseradish & prosciutto, or speedy smoked mackerel & leek hash with horseradish
7. Tomato ketchup
Dolloped on everything from chips and bacon sandwiches, to toasties and burgers, tomato ketchup is a sauce stalwart, and the nation’s go-to condiment for all ages. Loved for its flavour balance of tangy and sweet, the British version of tomato ketchup is usually slightly less sweet than its American counterpart, with a tangy tomato base and hint of spice. A bottle of ketchup is also a source of endless debate: should it be kept in the fridge or cupboard?
Pairs best with: chips, sausages, fish fingers, bacon sandwiches – the opportunities are endless
Try it with: spread on a fish finger sandwich or serve alongside homemade oven chips
8. Onion chutney
Onion chutney is a sweet, sticky relish made from slow-cooked onions, vinegar and sugar, though it's often enhanced with balsamic or red wine for extra depth. The result is a jammy, tangy preserve that pairs well with strong cheeses and cold meats, but is also great on burgers and sandwiches. It's rich, versatile and a non-negotiable for any cheeseboard. Caramelised onion varieties are a popular choice with Brits, as caramelising the onions makes them even sweeter and stickier. Our rich caramelised red onion chutney is easy to make, and will enhance any salad – try serving it with warm goat's cheese on toast.
Pairs best with: strong cheeses, burgers, cold meats
Try it with: a classic ploughman’s sandwich, or next-level caramelised onion & thyme sausage rolls
9. Branston Pickle
Branston Pickle is a chunky, sweet, tangy vegetable relish made using carrots, swede, onions and a distinctive sauce made from vinegar, tomato, apple and spices. Named after a small village near Burton in Staffordshire (where it was first produced), it’s so iconic that many Brits simply call all similar relishes 'Branston'. Its unique combination of sweetness and tang makes it the perfect partner for cheese sandwiches and cold cuts, and it’s a staple in pub lunches across the country.
Pairs best with: cheese sandwiches, cold meats
Try it with: a platter-style porkie pie ploughman’s or moreish cheese & pickle pinwheels
10. Salad cream
Salad cream is a divisive British condiment that was first introduced to consumers in the 1900s (just like Marmite, you either love it or hate it!). Made from vinegar, oil, egg yolks and mustard, it's tangier and runnier than mayonnaise and has a creamy, pale yellow colour. It’s beloved for its sharp, creamy taste and nostalgic appeal. Try it drizzled over hard-boiled eggs, salads and sandwiches for a retro touch. Or, try Tom Kerridge's revamped salad cream recipe, which adds curry powder to recreate the retro flavours of coronation sauce.
Pairs best with: hard-boiled eggs, baked potatoes, pizza
Try it with: an elegant crab & asparagus salad with real salad cream or late-summer dressed allotment salad
11. English mustard
English mustard is a fiery yellow paste made from finely ground mustard seeds. Much hotter than American or Dijon varieties, it packs a powerful punch and should be used sparingly. Its bold, assertive flavour and creamy texture is the perfect foil to roast roast meats, fish or salads, and a little goes a long way. Colman’s is the most popular brand on supermarket shelves – it's been making its pungent mustard since 1814.
Pairs best with: roast beef, ham, macaroni cheese
Try it with: our best ever macaroni cheese recipe or veg-packed summer allotment potato salad with English mustard dressing.
12. Apple sauce
Apple sauce is a deliciously soft, stewed apple condiment made by mixing apples with sugar and butter, sometimes sweetened and spiced with cinnamon or cloves. The traditional partner for roast pork, gammon or even black pudding, its gentle sweetness and comforting texture balance savoury dishes. If you haven't before, try making your own apple sauce with our easy recipe – it's a great accompaniment to rich meats like goose. It requires just three ingredients to make, in one simple step.
Pairs best with: roast pork, duck, gammon
Try it with: rustle up homemade pub grub with these gammon steaks with leek & celeriac mash & apple sauce, or take your time with a spiced slow-roast duck & apple sauce
13. Worcestershire sauce
Worcestershire sauce is a dark-brown fermented sauce made with anchovies, tamarind, vinegar and spices. Invented in Worcester by Lea & Perrins, this thin, spicy condiment is a British pantry staple, with a tangy complexity adding savoury depth to dishes such as cheese on toast, stews, soups and even cocktails – try it in a bloody mary. Just a dash of this concentrated sauce brings a distinctive umami boost, so use it sparingly!
Pairs best with: cheese on toast, pies, bloody marys
Try it with: bubbling golden-brown Welsh rarebit or warming, homemade beef stew
14. Clotted cream
Thick, rich clotted cream, though technically a dairy product, is often used as a condiment in Britain. Made by baking double cream until a delicious crust forms on the surface, it has the highest fat percentage of all creams at 55 per cent. This silky, butter-coloured cream is a speciality of Cornwall and Devon, and an integral component of a traditional cream tea, dolloped on scones alongside strawberry or raspberry jam. The great debate still rages on: jam or cream first? Either way, it’s pure indulgence.
Pairs best with: scones, cake, sweet treats
Try it with: classic scones with clotted cream & jam for a classic afternoon tea, or make a batch of slow cooker clotted cream fudge
15. Mango chutney
This sweet, mildly spiced condiment became popular in Britain through Anglo-Indian cuisine, but it's now as British as it is Indian, and no takeaway is complete without it. Its sticky fruitiness and gentle warmth make it a curry night essential, perfect for dipping poppadoms into or serving alongside curries. Pair it with cheese, spread into sandwiches, dollop onto cold chicken or use as part of a sandwich filling. Coronation chicken only comes to life when mango chutney is stirred through the mayonnaise-based sauce.
Pairs best with: curries, sandwiches, cold chicken
Try it with: chicken tikka masala for a takeaway favourite, or use as a glaze for feta with our mango chutney baked feta with lentils
16. Garlic sauce
Beloved by late-night kebab fans, this creamy, garlicky condiment has become something of a modern British cult favourite. Usually homemade at local takeaways, it’s rich, tangy and packed with raw garlic punch. It’s best drizzled over chips, wraps and grilled meats, served alongside doner kebabs and burgers, or used as a dipping sauce with dough balls. It's easy to make at home, too: simply blend yogurt, garlic and lemon juice.
Pairs best with: chips, wraps, grilled meats
Try it with: jazz up shop-bought lamb burgers with our lamb kebab burger, or a recreate a takeaway favourite with a doner kebab
17. Lemon curd
Lemon curd is a smooth, zesty spread made from eggs, sugar, butter, lemon zest and juice. Brilliantly tart and creamy, it's a condiment as well as a dessert filling, with Brits spreading it liberally onto toast, hot buttered crumpets and scones, or rippling it through ice cream. You could even use it to fill a victoria sponge for a burst of citrussy flavour. Make your own with our simple homemade recipe.
Pairs best with: toast, scones, victoria sponge
Try it with: a showstopping lemon curd, mascarpone & passion fruit tart or simple and effective lemon curd & yogurt fool
18. Wild garlic pesto
Wild garlic pesto is a seasonal, homemade-style pesto made from foraged wild garlic leaves, nuts, oil and cheese. Its punchy, fresh flavour is a modern favourite, found in farmers’ markets and foodie fridges every spring. Spread it on crusty bread, toss it through pasta or drizzle over salads, soups and fish dishes. Fancy making it yourself? Transform your foraging finds into a tangy homemade sauce by blitzing your garlic leaves with parmesan, garlic, lemon and pine nuts to form a rough paste.
Pairs best with: pasta, soups, crusty bread
Try it with: make your own wild garlic pesto or rustle up a nettle gnudi with wild pesto
19. Pickled red cabbage
This tangy, vibrant pickle brings sharpness and colour to comforting savoury dishes. It’s a long-held British favourite that provides brilliant crunch and acidity to rich, meaty dishes, and is often served with Lancashire hotpot, corned beef hash or pies. This infused pickle can be jarred and given as a gift, or paired with cheeses. It's also a popular condiment at Christmas, spooned onto plates alongside cold cuts and sausage rolls, as well as the perfect foil to leftovers in a Boxing Day sandwich.
Pairs best with: Lancashire hotpot, cold meats, cheese
Try it with: a tasty combination of pork and apple in these burgers with pickled red cabbage, or even our best ever Christmas leftovers sandwich
20. Sweet chilli jam
Sweet chilli jam is a versatile condiment thanks to its subtle, spicy kick. A sticky, sweet-spicy preserve made with chillies, sugar and vinegar, its gentle heat and glossy texture make it a new favourite for cheese, flatbreads and any selection of colds cut of meat. Considered to be something of a modern classic, you can find it everywhere, from brunch plates to gourmet burger joints. Learn how to make your own sweet chilli jam with our easy recipe.
Pairs best with: cheese, burgers, cold cuts
Try it with: moreish smoked cheddar & chilli jam croquettes or sweet chilli-glazed pigs in blankets
21. British beer mustard
Beer mustard is a robust, grainy mustard made with British beer or ale, mustard seeds, vinegar, spices and honey. Its flavour is malty and slightly bitter, with a deep flavour that pairs beautifully with grilled meats like sausages, charcuterie boards and ham sandwiches. Typically made by small producers, it's perfect for fans of a punchy mustard looking to add a gourmet condiment to their shelves.
Pairs best with: mature cheddar, pork pies, ham sandwiches
Try it with: a tangy, cheesy Welsh rarebit
22. Mushroom ketchup
Mushroom ketchup is a rich umami-forward sauce traditionally made from mushrooms, salt, vinegar and spices. It predates the UK's obsession with tomato ketchup, with early records of the sauce dating back the 18th century. Its deep, earthy flavour, which is similar to soy sauce, is perfect for enriching casseroles, vegetables and soups, adding a savoury complexity, unlike tomato ketchup's signature sweetness.
Pairs best with: steak, eggs, risottos
Try it with: herb-roasted beef rump cap & mushroom ketchup for a favourite pub recipe of Tom Kerridge
source https://www.bbcgoodfood.com/howto/guide/british-condiments-explained
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