Condiments & Sauces Tier List

Chickpeas, tahini, and the Middle East's greatest export.

Emulsified audacity.

Avocados' final form, with lime and opinions.

For wings, or for people who enjoy being judged.

Basil, pine nuts, and enough parmesan to matter.

The compromise condiment. Sweet enough to matter.

Anchovies again, this time with parmesan confidence.

The unofficial state condiment of everywhere.

Fish sticks' plus-one.

Yogurt, cucumber, garlic. Greece knew what it was doing.

Oil, vinegar, and oregano's greatest hits.

Liquid umami. A little goes a long way; a lot goes on everything.

Ballpark diplomacy in a squeeze bottle.

Pickles, chopped, with nowhere else to go.

Oysters reduced to their essence. No, it doesn't taste fishy.

Mustard that went to finishing school in Dijon.

Vinegar and regret, aged in oak barrels.

It smells like feet and tastes like heaven.

Peking duck's sweet, sticky sidekick.

Tomatoes doing cardio.

Smoky sugar you put on meat to hide the smoke.

Anchovy magic nobody can pronounce.

The rooster that conquered every fridge.

Soy sauce that discovered brown sugar.

Tomatoes, sugar, and America's collective childhood.