On its own, balsamic vinegar can lack the acidic pop to make a good vinaigrette. I usually add a little red-wine vinegar to help balance the dressing. This dressing is incredibly versatile. Try using it as a marinade for chicken. 

Described in winelike terms, this mustard is rich and complex — spicy, tangy, sweet, and nutty, with exotic undertones.

Try this spread with apricot jam for a new twist on a PB and J sandwich. Note: Grinding nuts into paste can be taxing on your food processor. Give it a rest for a few minutes in the middle of grinding so that it doesn’t overheat.

As a sweet sauce, a little ketchup can go a long way. You can moderate your sugar intake by experimenting with variations of this recipe. Reduce the amount of sugar by half, or try using 3/4 cup honey or 2/3 cup molasses (or even finely ground figs or dates, to taste) as a healthier sweetener. Note: Any liquid ingredients will make your ketchup a bit thinner.

Watching eggs and oil swirl together and emulsify into thick, creamy mayonnaise seems almost like a magic trick. And the flavor is delightful.

Mix all the ingredients together in a small mixing bowl. Chill until ready to use. Store in the refrigerator for up to one week.

Carolina-style barbecue has a decidedly piquant flavor in comparison to its ketchup-based cousins. This sauce is great with grilled chicken, and it makes a mean pulled-pork sauce. You can even use it as a marinade before grilling. Substitute a ½ cup honey or ½ cup maple syrup for the granulated sugar, if you wish.