Summer is winding down, and barbecue season is coming to a close—now is the time to ramp up your grilling game. But it’s not a matter of scouting mystery meat or grilling a head of Romaine. It’s the opposite: stick with your go-to menu. Whether it’s ribs, tacos, or burgers, you’re in the zone. You do it well. This plan is all about making the condiments from scratch.
Sure, it’s easy to pick up some mayo or a jar of pickles at the grocery store, but making either at home can be revolutionary. And it goes beyond grilled food. Take a look at these and other pantry staples you can create in your kitchen year-round. (Bonus Points for those who grill 12-months a year.) With these basics to get you started, you'll be able to find the perfect recipe for your tastes.

KETCHUP
Basics: Tomatoes, brown sugar, apple cider vinegar, salt, paprika and Worcestershire sauce.                                                       
Tip: Roast tomatoes before you combine them with the other ingredients—it brings out the depth of their flavor.
Variations: Spicy. Smoky. Fruity. Sugar-free.
Shelf-Life: 6 months, refrigerated

PICKLES
Basics: Vinegar, water, salt, and sugar. Herbs and spices.
Method: Boil the brine (the combo of ingredients in water). Add it to a jar of vegetables (cucumbers being the classic). Give it about 24 hours in the fridge.
Variations: Red onions. Radishes. Cabbage. Apples.
Shelf-Life: 6 months, refrigerated or canned

MAYONNAISE
Basics: Egg yolks, oil, lemon, salt, and mustard
Tip: Add the oil slowly while you have everything else in the food processor so it doesn’t “break,” meaning the oil separates from the egg.
Variations: Spicy. Sweet. Garlicky. Eggless.
Shelf-Life: A few days

PEANUT BUTTER
Basics:  Peanuts, peanut oil, and salt
Method: Throw all ingredients in a blender. Pulse until you hit your ideal degree of Chunky/Smooth.
Variations: Honey. Chocolate. Almond. Cashew.
Shelf-Life: 3 to 6 months, refrigerated

SALAD DRESSING
Basics: Extra virgin olive oil, vinegar, salt and pepper.
Tip: Keep a batch in a Mason jar; add ingredients right into it, and shake to make a whole new dressing.
Variations: Citrus. Balsamic. Sweet. Herbal.
Shelf-Life: 6 months, refrigerated