Every kitchen has a collection of condiments in the fridge. Ours stands out because most of ours are homemade.

Making condiments at home takes little time and effort, and homemade versions are often healthier than store-bought alternatives. Choosing healthier options is a key reason I follow a Trim Healthy Mama lifestyle.

To avoid waste and keep variety on the table, I rotate which condiments I prepare each week. My husband prefers different flavors from week to week, so rotation helps keep meals interesting.

There are a few staples I always keep on hand: homemade catsup, my 5 Minute Mayo, Creamy Caesar Salad Dressing, Banging ‘Bama White BBQ Sauce, and the sauce used in the Sugar-Free Sweet and Smokey BBQ Chicken recipe. These reliably appear in my prep sessions.

Yes, prepping several condiments at once makes a bit of mess, and having more than one set of measuring cups and spoons helps. Still, the effort is worth it for the convenience and for staying on plan.

Over the years, making condiments at home has removed many excuses and increased my confidence in choosing wholesome food. Many fellow bloggers have shared excellent on-plan recipes, and I’ve gathered my favorites and the tools I use to make and store them.

The tools I use to make homemade condiments

Good measuring cups and spoons are essential; I prefer a set that includes a 2-cup measure. An immersion blender simplifies making smooth dressings, sauces and mayo — it’s one of my most-used tools. A couple of sturdy whisks are also helpful for emulsifying and mixing by hand.

For mixing I usually use a small glass bowl or a 4-cup measuring cup. For storage and serving, I rely on wide-mouth mason jars for thicker condiments like mayo and white BBQ sauce, and narrow glass bottles or milk-style bottles for pourable sauces and dressings.

When serving dressings at a gathering I like using a glass cruet. Clear glass containers not only keep condiments fresh but make it easy to see quantities so I know when to make more.