The simplest way to make a ho-hum sandwich fancy? Embellish it with artisanal condiments, of course. Below, our favorite new accoutrements for moving beyond the standard red and yellow fare:
? As devout French-fry drenchers, we were thrilled to discover Sir Kensington's salty-sweet Gourmet Scooping Ketchup ($9). Sweetened with agave nectar, honey and raw, brown sugar, then boosted with Dijon mustard and chile peppers, the distinct combo turns any burger into a culinary event.
? As the name suggests, Jaime Oliver's Jme Marvellous Mayo ($15) adds unrivaled zing, probably because it's made in small batches with free-range eggs, extra-virgin olive oil and grape-seed oil. Use it as a regular sandwich-topper or as a base for creamy salad dressings.
? Though all of Anton Kozlik's Canadian mustards are slather-worthy, our favorite is the savory Triple Crunch ($6), so called for its bursts of whole white, brown and black mustard seeds.
? The all-natural ingredients and extra-sweet flavor of Wayne's Green Tomato Relish ($5) earned Wayne Cox a Blue Ribbon at the 2003 Macon County Fair. Good thing his family decided to bottle the 40-year-old recipe (which includes green tomatoes, bell peppers and turmeric) and share with the rest of us.
? Mega-chef Thomas Keller's rustic Ad Hoc Apple Bacon BBQ Sauce ($16) is made with bacon, apple juice, caramelized Vidalia onions and maple syrup. The result? An irresistible fruity-smoky flavor.