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When it comes to cooking, no chef is more relatable and down-to-earth than the Barefoot Contessa herself, Ina Garten. Not only does she boast hundreds upon hundreds of approachable recipes, but she has also never been shy about admitting to using store-bought ingredients. (Her catchphrase is “store-bought is fine,” after all.) And among those ingredients are condiments, ranging from the more high-end, gourmet condiments to everyone’s favorite everyday condiment brands, like Heinz.
“I generally don’t use unusual ingredients that you’ll only use once,” Garten tells Bon Appetit. “There’s no point in having a recipe you can make in 30 minutes if you takes you two hours to shop for it.”
Garten makes shopping — and cooking — like her easier than ever, too. On her Barefoot Contessa website, she lists more than two dozen of her go-to ingredients. And within that list includes all the condiments she loves to cook with, which we’ve rounded up, ahead.
One of Garten’s favorite ingredients is mustard, and her favorite mustard is Maille Mustard. So much so, she uses it in many of her recipes.
“It’s kind of that Provencal thing of mustard, and garlic, and thyme,” she tells Bon Appetit. “I use two different kinds: Grey Poupon Dijon, available everywhere, and whole grain. I like when things look like what they really are. The two of them together are great in vinaigrettes and sauces.”
Fini Balsamic Vinegar
One of Garten’s most popular recipes that feature balsamic vinegar is her Panna Cotta with Balsamic Strawberries. And when it comes time to coat the strawberries with balsamic vinegar, sugar and pepper, be sure to use Garten’s favorite Fini Balsamic Vinegar.
Nielsen-Massey Vanilla Extract
“I don’t assume that people at home have homemade vanilla on hand, so I use store-bought vanilla in my recipes,” Garten says, via Mashed. Her go-to? Nielsen-Massey Vanilla Extract.
Garten only cooks with “good mayonnaise” More specifically, she cooks with Hellmann’s Mayonnaise.
“Don’t make your own mayonnaise,” she tells Food Network. “Just buy good mayonnaise.”
Grey Poupon Dijon Mustard
Garten’s mouthwatering Crispy Mustard-Roasted Chicken wouldn’t truly come alive without her favorite Dijon mustard, Grey Poupon.
Huy Fong Sriracha
Everyone’s favorite sriracha, Huy Fong Sriracha, is Garten’s favorite, too
Olio Santo Olive Oil
In Garten’s pantry, you won’t find Italian olive oil; rather, she uses Olio Santo California Extra Virgin Olive Oil for everything — from sautéing and dipping to finishing a salad.
“I’ve been using it for the 20 years that I’ve been writing cookbooks, but probably long before that, too,” she tells Bon Appetit.
“It’s fruiter,” Garten explains. “It doesn’t have that little turpentine-y edge, or bitterness from the olives.”
Urbani White Truffle Butter
According to Garten, white truffle butter “really turns up the volume” on everything from scrambled eggs to fettuccine. And she loves to specifically use Urbani White Truffle Butter.
“I order like six of these and keep them in the freezer,” she tells Food Network.
Garten’s famous Beatty’s Chocolate Cake calls for nearly one cup of “good” cocoa powder, and by “good,” Garten means Pernigotti Cocoa.
Libby’s Pumpkin Filling
When fall rolls back around, Garten’s go-to canned pumpkin is Libby’s Pumpkin Filling.
In addition to Hellman’s, you likely already have this condiment in your fridge — and Heinz is one of Garten’s favorites.
Stonewall Kitchen Maple Syrup
“Maple is a great autumn flavor. It goes with pumpkin. It goes great in salads as part of a vinaigrette. It’s sweet, but it’s also smoky,” Garten says, adding that “Stonewall Kitchen is … very good.”
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