New condiments that add an extra kick

Slather it on a burger. Squirt it on a hot dog. Smear a spoonful on ribs. A condiment adds that extra burst of flavor, that kick of spice or sweetness, to make any meal more memorable.

Mustard, mayonnaise, ketchup and relish are as important to a backyard barbecue as watermelon slices and lemonade. But there’s no need to skimp on quality when so many of classic flavor enhancers are going gourmet.

Delicious Orchards in Colts Neck decided last year to make in-house all its condiments and dipping sauces to go along with its prepared foods.

Mary Hobba, specialty foods manager at Delicious Orchards, pointed to a few customer favorites: the peach mango dipping sauce for the empanada platter; the goat cheese mayo with a hint of truffles to balance the hot wings; the house brand barbecue sauce, a low-sugar recipe with a hint of chocolate, to slather on the ribs; the herbed butter swirled onto a scallop; and the dipping sauce made with mayo, Old Bay seasoning and Tabasco sauce for the crab cake.

“We totally changed how we do things,” Hobba said, referring to the store’s prepared foods operation. “All prepared foods are made in-house so we know what goes into the food.”

Hobba said popular condiments on the store shelves include infused dipping oils and infused sea salts. Anything with wasabi is also a big seller.

Jay Filippone, owner of Natural Foods General Store in Toms River, recommended four products from his organic market. The Pepper Plant hot sauce ($4.49) is one of his top sellers. Made with jalapenos and chili peppers, this hot sauce offers medium heat and a “really nice” flavor combination. La Preferida’s sliced jalapenos ($3.89), preserved in vinegar, are “delicious” on eggs or tucked in a burrito.

Filippone loves start-up food companies with a back story. Bill’s Best barbecue sauce is handmade by a Pennsylvania family that uses its ailing father’s recipe, and a portion of its proceeds are donated to dementia research. Brad’s Organic salsa ($3.59) has a picture of the owner’s young son on the label.

Local food producers are competing with Big Food to offer classy condiments that are worth the higher price.

Dan Collins, owner of 3 Monkeys Mustard, makes a sweet and spicy mustard ($6.50) that won the gold medal at the Worldwide Mustard Competition, which has taken place in Middleton, Wis., for the last three years.

Collins of Lawrenceville started making his mother’s recipe as holiday gifts for family, friends and co-workers at a human resources consulting firm a few years ago. The reaction was so strong he began selling at local farmers markets. He now sells in Whole Foods Market-Princeton and local gourmet stores.

“The mustard is great on sweet Italian sausage, crab cakes, chicken salad and deviled eggs. It’s terrific on salmon, and some people use it with shrimp cocktail,” he said.

Andrew Schiavetti, owner of Fourth Creek Food Co., also turned his mother’s recipe — sweet red pepper relish — into an all-natural condiment that can be found at several gourmet markets at the Jersey Shore.

Schiavetti of Rumson said the relish — original or habanero ($6.99) — is great when mixed with cream cheese or smeared on brie or crab cakes or tucked into a grilled cheese sandwich.

“My sister says it’s like a little black dress,” he said. “It’s great at a backyard barbecue, a family dinner or a high-end cocktail party. It has the versatility and quality to do all three.”

Theresa Viggiano and her husband, Patrick Leger, started selling their tomato-based products at a roadside stand a few years ago, but their First Field brand ketchup ($6.99) quickly gained attention. They also make a limited run of pickle relish. The couple was named Food Artisan of the Year in 2013 by Edible Jersey magazine.

On the national scene, Barhyte Specialty Foods makes a line of all-natural mustards under the Saucy Mama brand that will bring new life to a bland sandwich or pasta salads.

The top sellers ($5) are champagne honey and backyard brat, followed by fan favorites chipotle and dill.

Suzie Barhyte of Pendleton, Oregon, said her company strives to make the home cook’s job easier. “We want our ‘mom and pop’ chefs to be proud of what they create and spend less time in the kitchen and more time with friends and family, all while enjoying their deliciously easy recipes,” she said.

Victoria Amory is giving foodies a great excuse not to say “hold the mayo.” She launched her eponymous line of all-natural condiments at the Fancy Food Show in San Francisco in January, where she was distinguished as one of an elite group of trend-setters.

Amory, a Greenwich, Conn.,-based cookbook author and food writer turned food producer, created three delicate types of mayonnaise, three creative ketchups, two peppery piri piris and one classic Romesco sauce.

The mayos ($19.99) are made with a base of olive oil, eggs and lemon juice or vinegar. The flavored varieties are classic lemon, roasted garlic, and fine herb.

“The concept was to elevate everyday meals and turn them into an effortless feast,” Amory said.

Raised in Madrid, her parents, the Count and Countess de la Maza, taught her the art of gracious entertaining.

“Our house was always full of family and friends. Every meal was memorable,” she recalled.

Amory’s gourmet condiments are a reflection of her philosophy on “easy elegance.”

Isn’t that what we all want when we entertain?