Skip to content

The Long Con

May 27, 2014
Sriracha + Ketchup = Srirachup

Classic ketchup, mayo and mustard: You are our Big Three. Our refrigerator door stand-bys. A shining trio of childhood nostalgia.

You are also a predictable snooze-fest.

We love you, truly, but this spring and summer we are shoving aside precious fridge space for three new sauces that bring zip to every meal.  Call them the new classics.

Condiments - Nat 5-14(4)Srirachup: Yes, it means Sriracha + Ketchup, and yes, we are of course smitten. Thankfully, this kicky gluten-free ketchup
is also as good-for-you as it is tasty. Each jar is made using almost two pounds of organic, non-GMO California tomatoes, along with organic apple cider vinegar, sea salt and organic garlic. You’ll find absolutely no high fructose corn syrup and no artificial preservatives here.


Empire Mayo: When one chef (Sam Mason) and one designer (Elizabeth Valleau) get together and think of Condiments - Nat 5-14nothing but mayonnaise, the delightfully savory result is Empire Mayonnaise. Their line, which includes a decadent white truffle version and a smoky and sunset-colored smoked paprika variety, use only non-GMO oils and local, pasture-raised eggs. The duo is always rotating seasonal flavors, so check back frequently.


Gochujang: Lauryn Chun of Mother-in-Law’s Kimchi recently introduced gochujang to her line. Made from Condiments - Nat 5-14(3)fermented soybeans, this thick, spicy condiment with a serious umami wallop takes happily to scrambled eggs, burgers and grilled vegetables alike. Its deliciousness is due to the mix of chile flakes, soybeans, rice flour and gut-happy probiotics. Chun’s tangy gochujang is made sans sugar, high fructose corn syrup or MSG.

Good food
people together.
So do
good emails.

What our editors love right now

Good food brings people together.
So do good emails.

  • Hidden
  • Hidden
  • Hidden
  • Hidden