A condiment adds flavor to food. Ketchup and mustard are popular condiments.

Most people use condiments when they eat. There are lots of salad dressings, and they're all condiments. If you put relish on a hot dog, that's a condiment too. Barbecue sauce and blue cheese are condiments as well. If it's an extra thing — especially a sauce like ranch dressing — and it makes food taste better, it's probably a condiment.

Definitions of condiment
  1. noun
    a preparation (a sauce or relish or spice) to enhance flavor or enjoyment
    “mustard and ketchup are condiments
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    spicy or savory condiment
    tasty mixture or liquid into which bite-sized foods are dipped
    mustard, table mustard
    pungent powder or paste prepared from ground mustard seeds
    catsup, cetchup, ketchup, tomato ketchup
    thick spicy sauce made from tomatoes
    chili sauce
    tomatoes and onions and peppers (sweet or hot) simmered with vinegar and sugar and various seasonings
    Indian relish, chutney
    a spicy condiment made of chopped fruits or vegetables cooked in vinegar and sugar with ginger and spices
    steak sauce
    pungent bottled sauce for steak
    taco sauce
    spicy tomato-based sauce for tacos
    spicy sauce of tomatoes and onions and chili peppers to accompany Mexican foods
    mint sauce
    sweetened diluted vinegar with chopped mint leaves
    cranberry sauce
    sauce made of cranberries and sugar
    duck sauce, hoisin sauce
    a thick sweet and pungent Chinese condiment
    grated horseradish root
    mixtures of vinegar or wine and oil with various spices and seasonings; used for soaking foods before cooking
    soy, soy sauce
    thin sauce made of fermented soy beans
    acetum, vinegar
    sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative
    flavorful relish or dressing or topping served as an accompaniment to food
    paste, spread
    a tasty mixture to be spread on bread or crackers or used in preparing other dishes
    the thick green root of the wasabi plant that the Japanese use in cooking and that tastes like strong horseradish; in powder or paste form it is often eaten with raw fish
    dry mustard, powdered mustard
    a substance such that one to three tablespoons dissolved in a glass of warm water is a homemade emetic
    bean dip
    a dip made of cooked beans
    cheese dip
    a dip made of cheeses
    clam dip
    a dip made of clams and soft cream cheese
    a dip made of mashed avocado mixed with chopped onions and other seasonings
    margarin, margarine, marge, oleo, oleomargarine
    a spread made chiefly from vegetable oils and used as a substitute for butter
    one-seeded fruit of the European olive tree usually pickled and used as a relish
    Chinese mustard
    very hot prepared mustard
    chili vinegar
    fiery vinegar flavored with chili peppers
    vegetables (especially cucumbers) preserved in brine or vinegar
    chopped pickles in mustard sauce
    pickle relish
    relish of chopped (usually sweet) pickles
    relish of chopped pickled cucumbers and green peppers and onion
    cider vinegar
    vinegar made from cider
    wine vinegar
    vinegar made from wine
    anchovy sauce
    made of white sauce and mashed anchovies
    hot sauce
    a pungent peppery sauce
    hard sauce
    butter and sugar creamed together with brandy or other flavoring and served with rich puddings
    horseradish sauce, sauce Albert
    creamy white sauce with horseradish and mustard
    tartar sauce, tartare sauce
    mayonnaise with chopped pickles and sometimes capers and shallots and parsley and hard-cooked egg; sauce for seafood especially fried fish
    wine sauce
    white or veloute sauce with wine and stock variously seasoned with onions and herbs; for fish or meat
    marchand de vin, mushroom wine sauce
    brown sauce with mushrooms and red wine or Madeira
    bread sauce
    creamy white sauce made with bread instead of flour and seasoned with cloves and onion
    plum sauce
    for Chinese dishes: plum preserves and chutney
    peach sauce
    for Chinese dishes: peach preserves and chutney
    apricot sauce
    for Chinese dishes: apricot preserves and chutney
    a sauce typically served with pasta; contains crushed basil leaves and garlic and pine nuts and Parmesan cheese in olive oil
    ravigote, ravigotte
    veloute sauce seasoned with chopped chervil, chives, tarragon, shallots and capers
    remoulade sauce
    a mayonnaise sauce flavored with herbs and mustard and capers; served with e.g. salad and cold meat
    dressing, salad dressing
    savory dressings for salads; basically of two kinds: either the thin French or vinaigrette type or the creamy mayonnaise type
    aioli, aioli sauce, garlic sauce
    garlic mayonnaise
    barbecue sauce
    spicy sweet and sour sauce usually based on catsup or chili sauce
    eggs and butter with lemon juice
    a sauce like hollandaise but made with white wine and tarragon and shallots instead of lemon juice
    Bercy, Bercy butter
    butter creamed with white wine and shallots and parsley
    brown sauce with beef marrow and red wine
    Burgundy sauce, bourguignon, bourguignon sauce
    reduced red wine with onions and parsley and thyme and butter
    brown sauce, sauce Espagnole
    bouillon or beef stock thickened with butter and flour roux and variously seasoned with herbs or Worcestershire etc.
    Espagnole, sauce Espagnole
    brown sauce with tomatoes and a caramelized mixture of minced carrots and onions and celery seasoned with Madeira
    Chinese brown sauce, brown sauce
    a sauce based on soy sauce
    chocolate sauce, chocolate syrup
    sauce made with unsweetened chocolate or cocoa and sugar and water
    cocktail sauce, seafood sauce
    usually catsup with horseradish and lemon juice
    Colbert, Colbert butter
    butter creamed with parsley and tarragon and beef extract
    bechamel, bechamel sauce, white sauce
    milk thickened with a butter and flour roux
    demi-glaze, demiglace
    sauce Espagnole with extra beef stock simmered down and seasoned with dry wine or sherry
    a sauce made by adding stock, flour, or other ingredients to the juice and fat that drips from cooking meats
    pasta sauce, spaghetti sauce
    any of numerous sauces for spaghetti or other kinds of pasta
    spicy sauce often containing chocolate
    hunter's sauce, sauce chausseur
    brown sauce and tomato puree with onions and mushrooms and dry white wine
    mushroom sauce
    brown sauce and sauteed mushrooms
    mustard sauce
    sauce of prepared mustard thinned with vinegar and vegetable oil with sugar and seasonings
    Nantua, shrimp sauce
    white sauce with whipping cream and shrimp butter
    Hungarian sauce, paprika sauce
    veloute sauce with sauteed chopped onion and paprika and cream
    Poivrade, pepper sauce
    for venison: brown sauce with sauteed vegetables and trimmings and marinade and plenty of pepper
    veloute or brown sauce with sauteed chopped onion and dry white wine and sour cream
    Soubise, white onion sauce
    veloute sauce with sauteed chopped onions and whipping cream
    Lyonnaise sauce, brown onion sauce
    brown sauce with sauteed chopped onions and parsley and dry white wine or vinegar
    white sauce made with stock instead of milk
    allemande, allemande sauce
    egg-thickened veloute
    caper sauce
    allemande sauce with capers
    allemande sauce with chopped parsley
    curry sauce
    allemande sauce with curry powder and coconut milk instead of stock
    Worcester sauce, Worcestershire, Worcestershire sauce
    a savory sauce of vinegar and soy sauce and spices
    nut butter
    ground nuts blended with a little butter
    peanut butter
    a spread made from ground peanuts
    marshmallow fluff
    a very sweet white spread resembling marshmallow candy
    onion butter
    butter blended with minced onion
    pimento butter
    butter blended with mashed pimento
    shrimp butter
    butter blended with chopped shrimp or seasoned with essence from shrimp shells
    lobster butter
    butter blended with chopped lobster or seasoned with essence from lobster shells
    cheese spread
    spread made of cheese mixed with butter or cream or cream cheese and seasonings
    anchovy butter
    butter blended with mashed anchovies
    a paste of fish or shellfish
    garlic butter
    butter seasoned with mashed garlic
    a thick paste made from fermented soybeans and barley or rice malt; used in Japanese cooking to make soups or sauces
    snail butter
    for preparing snails: butter seasoned with shallots and garlic and parsley
    hommos, hoummos, hummus, humous, humus
    a thick spread made from mashed chickpeas, tahini, lemon juice and garlic; used especially as a dip for pita; originated in the Middle East
    liver or meat or fowl finely minced or ground and variously seasoned
    a spread consisting of capers and black olives and anchovies made into a puree with olive oil
    a thick Middle Eastern paste made from ground sesame seeds
    Newburg sauce
    lobster butter and cream and egg yolks seasoned with onions and sherry or Madeira
    type of:
    flavorer, flavoring, flavourer, flavouring, seasoner, seasoning
    something added to food primarily for the savor it imparts
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