What's your favorite condiment?

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Replies

  • skelterhelter
    skelterhelter Posts: 803 Member
    I'm also a condiment addict. Ketchup (it has to be Trader Joe's brand. I don't know why...it just tastes better!), mayo, yellow mustard, ranch, hot sauce, tartar sauce (YUM), all types of vinegar, sweet and sour sauce, barbecue, Thousand Island (for reubens only), Southwest sauce from Subway (one of my absolute favs), and all sorts of curries.
  • Dee_D33
    Dee_D33 Posts: 106 Member
    Sriracha, salsa FF ranch, smoky garlic mustard, and PB2+water for all of my fruit.
  • elisa123gal
    elisa123gal Posts: 4,333 Member
    i don't use any salt ladden pre packaged condiments.. although i did like them in my fat life..here is what i use in creative ways to make my food taste really good.

    marsala wine
    balsamic vinegar
    chili flakes
    lemon
    7 deadly Zins red wine
    tomato paste
  • Diatonic12
    Diatonic12 Posts: 32,344 Member
    Homemade mayo. Rooster Sauce. Relative from northern U.K. calls Sriracha - Rooster Sauce. He's gobsmacked with everyone using Rooster Sauce and why do we insist on doing this. :p
  • nooshi713
    nooshi713 Posts: 4,877 Member
    Ketchup is my favorite.

    Mustard is second.
  • nodley
    nodley Posts: 47 Member
    Curry ketchup
    Daddie's Brown Sauce
  • mywayroche
    mywayroche Posts: 218 Member
    Homemade sauerkraut on everything
  • Stockholm_Andy
    Stockholm_Andy Posts: 803 Member
    Hot Lime Pickle. It just livened the hell out of my very lazy lunch of cottage cheese and tinned mackerel :D

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  • edmudman
    edmudman Posts: 58 Member
    A big bag of thai chillies, chopped up into tiny slices and left in a jar of vinegar and salt.
    Zero calories worth worrying about, big hit of flavour and an endorphin rush.
  • nowine4me
    nowine4me Posts: 3,985 Member
    Sriracha on all things — except the things that have red wine vinegar.
  • Sassafras106
    Sassafras106 Posts: 73 Member
    Sriracha
    BBQ sauce
    Buffalo dip
  • etherealanwar
    etherealanwar Posts: 465 Member
    Sweet and sour, ketchup, honey mustard, mayo, and franks red hot sauce.
  • quiksylver296
    quiksylver296 Posts: 28,439 Member
    Marie Sharp's habenero hot sauce.
  • summpear
    summpear Posts: 77 Member
    What is this blessed smoky garlic mustard and where can I get it?!
  • peleroja
    peleroja Posts: 3,979 Member
    nowine4me wrote: »
    Sriracha on all things — except the things that have red wine vinegar.

    This is me too, but I also like hotter hot sauces and other vinegars, as well as fresh lemon juice. We buy 10lb bags of lemons almost weekly since they are used so heavily at our house. The bottled stuff is vile though.

    I love the garlic-y flavour of the sriracha and the fact that it comes in big 28-oz bottles, so consequently it's my go-to.
  • Grimmerick
    Grimmerick Posts: 3,342 Member
    summpear wrote: »
    What is this blessed smoky garlic mustard and where can I get it?!

    Mmmm smoky garlic? I would eat a shoe if the flavor was smoky garlic!!
  • elizabethmcopeland
    elizabethmcopeland Posts: 167 Member
    soy sauce
    fish sauce
    spicy mustard
    sriracha

    ...

    can you tell i'm asian
  • BNY721
    BNY721 Posts: 125 Member
    Heinz has a sugar-free ketchup that I love and this siraccha ranch from Trader Joe’s..my go-to.
  • DX2JX2
    DX2JX2 Posts: 1,921 Member
    Sweet Hot Mister Mustard - so good on sandwiches

    Gochujang - great on BBQ meats or fried rice. Like sriracha but with a funkier and deeper flavor

    Duck sauce (the good kind, not the insipid kind that Chinese take out places give you) - delicious on anything fried/breaded. Also really good on roasted pork or duck and plain rice.

    Tzatziki - great as a dip for pita & veggies or on roasted meats and potatoes

    Vinegar (all kinds) - once you learn to use acids to heighten the flavor of foods or to cut the richness of some dishes you'll start putting it on everything.

    Hot sauce (Frank's or Cholula's) - goes without saying.
  • etherealanwar
    etherealanwar Posts: 465 Member
    DX2JX2 wrote: »
    Sweet Hot Mister Mustard - so good on sandwiches

    Gochujang - great on BBQ meats or fried rice. Like sriracha but with a funkier and deeper flavor

    Duck sauce (the good kind, not the insipid kind that Chinese take out places give you) - delicious on anything fried/breaded. Also really good on roasted pork or duck and plain rice.

    Tzatziki - great as a dip for pita & veggies or on roasted meats and potatoes

    Vinegar (all kinds) - once you learn to use acids to heighten the flavor of foods or to cut the richness of some dishes you'll start putting it on everything.

    Hot sauce (Frank's or Cholula's) - goes without saying.

    I almost forgot about Tzatziki! That stuff is awesome.
  • saragd012
    saragd012 Posts: 693 Member
    Sriracha was my go-to for the longest, still use it but not as much
    Mango Habanero (Beef O Bradys) has since taken the #1 spot, it's amazing
    Spicy mustard & ketchup are also great for all things BBQ
  • AnnPT77
    AnnPT77 Posts: 34,598 Member
    In theory, mustard. In practice, miso (mostly hacho and shiro), gochujang chili sauce, sriracha, and many, many kinds of vinegar (brown rice, sherry, red wine, white wine, balsamic, white balsamic, beer, ume plum, coconut, ACV, . . . .). I used to get some locally-produced smoked fermented tomato-based hot sauce that was the peak of wonderful, but they don't make it anymore. :(
  • ceiswyn
    ceiswyn Posts: 2,256 Member
    Mustard.
    More mustard.
    Yet more mustard.

    ...and just a few drops of flavoured vinegar on my salads.
  • generallyme2
    generallyme2 Posts: 403 Member
    beachbody4l wrote: »
    Sriracha goes on everything in my household. Take a can of beans- add sriracha; Eggs? Sriracha; Ramen, grilled cheese, baked chicken...if it's edible I probably have put sriracha on it lol.

    I am crazy for sriracha- YUM. I threw it on some leftover chicken and roasted veggies recently and it was so good. Added to wraps, salads, any sort of meat haha. I haven't had it on eggs yet but I eat mine with ketchup so...
  • CarvedTones
    CarvedTones Posts: 2,340 Member
    Frank's Red Hot sauce. I put that *kitten* on everything! :)
  • nickssweetheart
    nickssweetheart Posts: 874 Member
    peleroja wrote: »
    nowine4me wrote: »
    Sriracha on all things — except the things that have red wine vinegar.

    This is me too, but I also like hotter hot sauces and other vinegars, as well as fresh lemon juice. We buy 10lb bags of lemons almost weekly since they are used so heavily at our house. The bottled stuff is vile though.

    I love the garlic-y flavour of the sriracha and the fact that it comes in big 28-oz bottles, so consequently it's my go-to.

    This is so true. I use huge amounts of lemon and lime juice, and all the limes were sad recently so I bought some in a bottle. Such a disappointment. It has no freshness to it, and no zing, just sour and bitter. :(
  • Zella_11
    Zella_11 Posts: 161 Member
    Frank’s hot sauce
    Salsa
    Mustard
    Dill relish
    Ken’s Lite Northern Italian salad dressing

    Yummers!
  • JBApplebee
    JBApplebee Posts: 481 Member
    Hot sauce, Wasabi, I second the Subway southwestern sauce, Kraft Hawaiian BBQ sauce, most anything that's sweet & spicy, dijon mustard, ketchup.

    What's weird is that my favorite hot sauce is the little packets from KFC. It's hot, but it has great flavor. Wish I knew what brand it was, the people at KFC must think I need an intervention.
  • Momakanga
    Momakanga Posts: 122 Member
    Gravy of course!
  • hesn92
    hesn92 Posts: 5,966 Member
    Hmmm idk. Mayo I guess?
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