Chefs say these store-bought condiments are the ultimate dinner hack

Multiple chefs named this Southern staple as their go-to condiment for its tangy flavor and creamy texture. Connor Gilbreath, the chef de cuisine of Eberly in Austin, mixes it with hot sauce, dips chicken fingers in it and smears it on the outside of grilled cheese sandwiches instead of butter. 

Atlanta chef Myles Moody of Kinship Butcher & Sundry is an even more enthusiastic fan: "There is ONE rule at Kinship Butcher & Sundry. Every single sandwich made must have one singular ingredient, Duke’s Mayonnaise, spread evenly from side to side and corner to corner on BOTH slices of bread," he says. "It’s got the acid and salt to stand up to our heaviest sandwiches and just the right texture to dress the greens on our breakfast sandwich." 

Katie Button, a chef, cookbook author, and founder of Cúrate restaurant group in Asheville, N.C. also loves the stuff: "Hands down the best mayonnaise out there, in my opinion. I love to make a drizzle for roasted potatoes with some fresh dill and lemon juice and mayonnaise, thinning it out with a little water."

You may want to leave the world of Heinz behind after tasting this spicy ketchup. James Beard-award winning chef, Food Network star and restaurant owner Maneet Chauhan loves it for many reasons: "First of all, it’s all about nostalgia. I grew up in India eating it, so it’s a bite of childhood every time I taste it," she says. "I love the balance of tart and sweet accompanied by the little kick of spice you get. It makes it the dipping sauce for everything. I put it on my omelet sandwiches, mozzarella sticks, samosas and more!”

Mustard lovers, this one's for you: "Inglehoffer Spicy Brown Mustard has a great bold, spicy flavor that really complements a variety of foods. It's not overpowering, but has a nice kick to it," says chef Laurent Tourondel of Laurent Tourondel Hospitality. "I use it on boiled and grilled sausages, sandwiches, meat dishes and even some cheeses."

Philippe Chow, executive chef of Phillippe in New York City, considers Lee Kum Kee's oyster sauce a staple thanks to its consistency and quality. "Its rich, savory taste is unparalleled and provides depth and complexity to both simple and intricate recipes," he says. At his restaurant, he uses it in dishes like beef with broccoli and stir-fried vegetables. "A touch of oyster sauce brings out the natural sweetness of the vegetables." 

Even if you don't love anchovies, this paste is worth keeping in your fridge, says Button. "I add it to soups, sauces and vinaigrettes — not to make these dishes taste like anchovies, but more so to amp up the savory flavor while also adding depth and complexity," she says. Though she doesn't have a favorite brand, we like this one from Italian company Cento, which gets more than 1,000 five-star reviews on Amazon. 

Made with dried red chiles, tamarind juice, lemongrass and a ton of spices, this massaman curry paste captures the flavors of a homemade version but is infinitely easier, says Nok Suntaranon, chef and restaurateur of Kalaya in Philadelphia and author of Kalaya’s Southern Thai Kitchen (out in November). "It's not only great for cooking but is more approachable for home cooks who want to explore how to make this wonderful dish themselves.”