WE FIRMLY BELIEVE THERE ARE TWO KINDS OF PEOPLE IN THIS WORLD: PEOPLE WHO LOVE CONDIMENTS AND PUT THEM ON EVERYTHING WITHIN REACH, AND PEOPLE WHO PREFER A PURER FOOD EXPERIENCE. THE FORMER GROUP VIEWS CRACKERS, CELERY STICKS, CHIPS, AND ALL MANNER OF OTHER FOODS SIMPLY AS VEHICLES FOR DELIVERING CONDIMENTS TO THEIR MOUTHS. KATE FALLS INTO THIS GROUP. THE OTHER GROUP COULDN’T CARE LESS ABOUT DRESSING UP THEIR BURGER, SALAD, OR BREAD BOARD.

This chapter is for both groups of people. It delivers mouthwatering bone broth–infused classics and creative alternatives that any condiment lover can replicate.

And for the condiment agnostic, it shakes the foundations of what they believe a condiment to be. Ryan, for example, detests store-bought condiments, and yet he thoroughly enjoys smothering his burgers with our Tangy Ketchup (chapter 11).

Infusing condiments with broth makes them more than just an accessory or embellishment; broth connects sauces and spreads to their respective food pairings in ways that high-fructose corn syrup never could, creating matches made in food heaven. This chapter is where you will find innovative ways to include bone broth in your meals. This is where you will discover how to make your meals and snacks both healthy and scrumptious. We often consider condiments as something of an afterthought, but once you discover the big, bold flavors bone broth can lend to your condiments, you’ll soon find yourself turning into one of those people who look for any possible excuse and vehicle to scoop or spread or top. At least, that’s the goal. And since Ryan’s been spotted scrounging around in the fridge lately looking for the Whole-Grain Mustard (chapter 11) and Classic Barbecue Sauce (chapter 11), we think we have achieved that.