Even with the best of intentions, there’s invariably something that gets forgotten in the fridge. With longer shelf lives than their more perishable partners like fish, steaks and veggies, condiments are often left behind in the race to finish by the “best of” date. Other times it’s just a question of what to do with such a small amount, and so after a while they’re thrown away to make room for a full jar.
Those who know that every penny counts understand that every drop, dash and scoop do too. Saving, after all, is about not wasting – be it money, time or food. Yes, even condiments count.
6 Money-Saving Tips for Not Letting Condiments Go to Waste
Don’t toss it; that last dab, dash and scoop have surprising uses for your meal! Here are six delicious ideas for rest of that sauce, salsa and mustard that’ll have you saving money and food and maybe even making new dishes too.
1. Grain of wisdom. Homemade dressings, marinades and glazes are a snap with leftover mustard. Get inspired and hungry by checking out our tasty recipes that feature mustard like Stovetop-Smoked Spiced Salmon with Coriander-Mustard Rub and Baby Spinach with Honey Mustard Tofu and Mushrooms.
2. Hot dang eggs. Sriracha sauce makes deviled eggs more devilish and egg salad more delish.
3. In a pickle? Place fresh or blanched veggies in leftover pickle juice in your fridge to soak up the flavor.
4. Get sassy. Use leftover salsa as salad dressing or stir into beans, scrambled eggs, burger meat mixtures or mac and cheese.
5. Steak your claim. Finish off steak sauce with sloppy joes, stir-fries, fajitas, salmon, meatloaf or our easy and flavorful Grass-fed Beef Lettuce Wraps.
6. Pizza pizazz. Replace red sauce with leftover barbeque sauce on your homemade pizzas. Try toppings like leftover cooked chicken, red onion and cheese.
In the current issue of The Whole Deal value guide there are lots more ways to save money and time and make great meals. Find $49+ in coupons, Sure Deals, 10 budget-friendly recipes and money-saving tips.
What’s your favorite lesser-known use for that last dollop, dab or squeeze in the condiment jar? Does anyone have recommendations for relish, chutney or mayo?