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Condiments - Whatcha got? (1 Viewer)

Hastur

Hastur

Footballguy
What condiments do you normally have on the kitchen table for meals? It could be breakfast, lunch or dinner.

I usually like to have at least one type of mustard and a bottle of hot sauce, regardless of the meal.
 
Mayonnaise (for sandwiches and fries)
Ketchup (sometimes for fries)
Homemade burger secret sauce
Cholula or Tabasco sauce
 
my favorite condiment is probably soy sauce i put that stuff on everything because i am all about the ooomommy take that to the bank billbro baggins
 
Tony Chachere's Creole Seasoning is right there next to the salt and pepper. Use it about as much as salt and pepper - stuff is awesome and it has gotten popular enough one can find it in most groceries these days.
 
depends on what i am having

i have many asian sauces around (hoisin, katsu, sweet soy, teriyaki, korean bbq, etc)
for burgers i'll go bbq, 1000 island, teriyaki
for wurst i'll go with some type of mustard (we have about 5 in there: sierra nevada porter, inglehoffer) or bbq
for italian sandwiches i have some olive salad in the fridge (type used for muffulettas) and/or italian dressing
 
From most popular to least:

Fresh Salsa
Sambal Oelek
Hummus
Tabasco - Scorpion Pepper variety
Low Sodium Soy Sauce
Sugar Free Heinz Ketchup
Sugar Free Rays BBQ Sauce
Spicy Brown Mustard
 
Hastur said:
What condiments do you normally have on the kitchen table for meals? It could be breakfast, lunch or dinner.
Click to expand...
Typically none, household of 4. My wife uses more sauce than the rest of us combined and she uses less than the average person. Both kids claim not to like ketchup. Both use honey mustard once or twice a month on nuggets. Worcestershire is the sauce I use the most, 2-4 times a week. I enjoy most sauces and will use on certain things but no sauce fits all for me.
 
Last edited:
1. Ketchup (mainly for the kids)
2. BBQ sauce (mainly for Little Woz - he loves the stuff)
3. Mayo
4. This really good pepper flake blend
5. @Hot Sauce Guy 's hot sauces (Chrome and Year of the Dog are my favorites)
6. Siracha
 
For cooking (so not technically on the table) I have a number of Asian oils and sauces as well as the W-sauce for preparing meat.
 
More than I have space for.

Current have five different mustards alone: yellow, stone-ground w/ horseradish, regular Dijon, fancy Dijon (Amora from France "fine et forte"), and Chinese hot. We had some Guiden's too but ran out recently.
 
Hastur said:
What condiments do you normally have on the kitchen table for meals?
Click to expand...
On the table, which immediately disqualifies those used for cooking, of which are many. So...

*Blue cheese - wedge salads (don't pre-dress) and wings (but not every type)
*Like any good midwesterner, good ranch (and yes there is a difference) - usually dipping pizza crust, maybe french fries if forgettable air-fryed leftovers
*Arby's sauce - for balance when there are too many of those fries
*Sour cream - baked potatoes (also, don't pre-dress), chili (but only if TOO hot), and tacos
*Pico & taco sauce - the former being more important
*Guac - one last taco thing, but breakfast too
*Horseradish - brats, beef, and tiger shrimp cocktail (add a little hot sauce)
*Speaking of, hot sauce - eggs and most things asian
*Wasabi, soy, & ginger - I'm sure it goes well with non-sushi too
*at least 3 different types of mustard - I'm sure they go with more than just hot dogs and soft pretzels, but that's what immediately comes to mind
*Tartar - Friday's in lent
*Duke's mayo - but only if I win a particular late December bowl game

Also, both ketchup and catsup are reserved for the devil.
 
  • Sriracha
  • Horseradish mustard
  • Wing sauce
  • Sweet hot mustard
  • Tzatziki
  • Salsa
  • Hot honey
  • Sweet chili sauce
  • Yellow mustard
  • Mayo
  • Bbq sauce
None of these actually make it to the table on a regular basis - they are meal specific.
 
Don’t normally have any condiments on the table.

In the fridge we have a bunch of stuff we rarely use. Probably should toss most of it.

What we actually consume: hummus, toom (garlic based mayo substitute), Truff black (original) hot sauce, no-sugar ketchup.
 
Not sure we technically keep any out all the time. Always depends on what we are having. Typical ones are hot sauce, mustard, honey mustard, mayo and ranch.
 
Terminalxylem said:
Don’t normally have any condiments on the table.

In the fridge we have a bunch of stuff we rarely use. Probably should toss most of it.

What we actually consume: hummus, toom (garlic based mayo substitute), Truff black (original) hot sauce, no-sugar ketchup.
Click to expand...

Never considered hummus a condiment. 🤔
 
Valentina
Nando's Peri-Peri
Tabasco Green
Fry Sauce
Chipotle Mayo/Ranch
Yellow Mustard

The Walmart brand of burger sauce is actually pretty good.

I don't consider salsa, guac, pickled vegetables, hummus, etc. as condiments.
 
Frank's Red Hot, I put that **** on everything
Mustards, Maille Dijon is one of our favs, I like Gulden's spicy brown, anything but plain yellow.
 
I'll add two that I don't think I've seen.

Soy Vey - It's like a teriyaki soy. F-ing amazing on veggies and pork
Tabanero Sweet and Spicy Hot Sauce - more sweet than hot, but great on empanadas among others.
 
Have been looking for a decent spicy mayo for a while with no luck. Recently happened upon Kraft chipotle aioli, which seems to be good enough.
 
shuke said:
Have been looking for a decent spicy mayo for a while with no luck. Recently happened upon Kraft chipotle aioli, which seems to be good enough.
Click to expand...
If you have an immersion blender, making a world class spicy aioli is super easy and takes 5 minutes

One egg
1 tsp dijon mustard
salt and pepper
1/2 cup olive or avocado oil
favorite hot/spicy item of your choice. I love chipotle pepper, and include some of the adobo sauce that comes with it.

Put the egg and mustard in the immersion cup first, then the rest of the ingredients. Put the immersion blender into the container and push it down to the bottom. Let 'er rip, and slowly work the blender up.
 
Hastur said:
shuke said:
Have been looking for a decent spicy mayo for a while with no luck. Recently happened upon Kraft chipotle aioli, which seems to be good enough.
Click to expand...
If you have an immersion blender, making a world class spicy aioli is super easy and takes 5 minutes

One egg
1 tsp dijon mustard
salt and pepper
1/2 cup olive or avocado oil
favorite hot/spicy item of your choice. I love chipotle pepper, and include some of the adobo sauce that comes with it.

Put the egg and mustard in the immersion cup first, then the rest of the ingredients. Put the immersion blender into the container and push it down to the bottom. Let 'er rip, and slowly work the blender up.
Click to expand...

Thanks. I'm sure it is, but just looking for something easy I can put on a chicken sandwich for the occasional quick dinner.
 
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