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Condiments
A condiment is the difference between a good plate and one people talk about. Not the main event — the finish.
The garlic herb butter that melts into a rested steak. The chimichurri that cuts through grilled lamb. The harissa that makes roasted vegetables worth eating.
Compound butters alone will change how you think about finishing proteins. Make a log on Sunday, keep it in the freezer, use it all week. This section doesn’t get as much traffic as marinades. That’s the point — low competition, high reward.