What's your favourite condiment?

I like ketchup the most, especially on burgers and hot dogs. What about you, OT?

Hard to decide. I like soy sauce, ketchup, hot sauce.

Condiments are appropriate for different foods. I have no favorite.

I'm a big hot sauce fan. I grow my own ghost peppers every year to make some. I partake in Ketchup, BBQ sauce, and love me some A1, but the spice is where it's at.

Mustard. Nothing beats the combination charred beef, cheese, and mustard (although you can, and should, add to it).

Probably more mild hot sauces like Frank's Red Hot... I put that shit on everything.

Ha and stuff.

I'm also a fan of brown spicy mustard, jellies and jams... condiments are the best. lol.

It depends on the food.

I've an especial fondness for scampi with my tartare sauce, but I'll have anything with it really.

@uninspiredcup said:

Excellent choice. ^

Mustard. Corn Dogs,sausages,sandwiches, etc….

Depends what it goes on. HP for bacon or sausage butties/pies, ketchup for fries/fish fingers/fish finger sandwiches, chipotle aioli for sweet potato fries, mayo/mustard for sandwiches... Basically a mess of selections.

BBQ sauce, especially something sweet n' spicy. Not as versatile as ketchup or mustard, but I'll put it on anything that works.

Salsa - this is the best on the chip burger hot dog fries chicken every thing buddy.

Mayo on burgers/sandwich and hot sauces on bbq especially chicken wings.

I like to combine mustard and mayonnaise, but because mayo is so fat, I mostly use mustard.

Also ajvar and remoulade are both really good. I don't know shit about food but my ex was the condiment queen. Had a whole cupboard full of weird jars and bottles which we used to sploosh and splodge on probably totally inappropriate foods. Those two were my favourites from her stash.

Nearly forgot horseradish sauce. Love that stuff on cold cuts.

@sancho_panzer: Ajvar sounds good I'll have to try it. Horseradish is good, I agree

@girlusocrazy: I'd definitely recommend it!

She used to live in the Balkans and they put it on a lot of their meat dishes there, as a relish. Lamb is kind of hard to come by over here, but I've found it goes great with kebabs and burgers too.

Hmmmmm, excluding what I would call seasonings (soy sauce, for example, is a critical part of many recipes, not just something you sprinkle on things out of habit, though it's fine for that) I'd have to say my favorite condiments are:

• Sambal, an Indonesian hot sauce/pepper paste. It's usually mixed with fermented shrimp or other things so it has this really funky, savory umami note. Scrambled eggs with a dollop of sambal over rice is one of the world's greatest dishes. It's also very regional, often to the point a town will have their own variant or recipe.
• Nuoc cham, that thin sweet-spicy-sour Vietnamese sauce. I can dip everything in this. Egg rolls, grilled meat, seafood, use it as a salad dressing, etc.
• Mustard. Just in general I really love mustard. It's use is somewhat limited, but it's just so good. I love some whole-seed Dijon (they're like spicy, vinegary little caviar! So good!), put a small dollop on top of some deviled eggs. But basic yellow is great, too! Grill me up some sausage or bake some pretzels, and let the mustard fly.
• Cheese. I don't really cook with cheese which is why I'm listing it as a condiment, because 9 times out of 10 I'm usually putting cheese on top of something. So I think that makes it a condiment. Either that or I'm just sort of snacking on it with crackers or something.
• Chutney. So many kinds! Sweet and spicy, savory and sour, basic and complex...and you can play around with the recipes so much, and if you have old produce or a bountiful harvest and are like "Damn WTF am I going to do with all these _!?" guess what? MAKE CHUTNEY!

I mean, there's so many, but I'd say those are at the top.

Going to keep my eye out for ajvar, that sounds pretty good.

I don't enjoy eggplant as like an independent vegetable, but I love it incorporated into things (like babaganoush, for example).

Love a good "carolina gold" style BBQ sauce. Mustard-forward, and quite vinegary...often to the point you almost don't want to eat it on its own. But doused into some shredded pork or other fatty meat? Ooooh man, it really cuts through the richness and makes the flavor actually better imo.

I love most BBQ sauces, but sometimes they can be a little too sticky-sweet and over-spiced. But I still like them. But that Carolina-style holds a special place in my heart.

Big Daddy's Carolina-Style BBQ Sauce (ignore the name lol, it's a good recipe).

@mrbojangles25: Chutney is good. If soy sauce doesn't count (I see it at many tables though) but dipping counts, then I would say tsuyu. Great for dipping noodles, vegetables, meat, etc. I like to mix it with a bit of wasabi, sesame oil, roasted sesame seeds, and some green onions.

I'll have to try sambal and nuoc cham.

@mrbojangles25: I love the word "eggplant", lol, sounds much more approachable than the British-English name. They're aubergines in the UK, which makes them sound really sophisticated and snooty. I'm not sure anyone knows what we're supposed to do with them there.

Yeah, they're not tremendously inspiring as a side, but treated like bell peppers - stuffed with meat, rice, tomatoes, herbs and spices then baked... 😍

Gah. I really need to learn how to cook one day.

Depends on the food. I would probably say ketchup. Also like BBQ sauce and honey mustard.

you totally reminded me of this:

Oooooh aubergine! Well ooh la de da, mr french man.

What do you call it?

Eggplant!

@mrbojangles25: Exactly that energy. XD

Incidentally, I got teased mercilessly for saying /garridge/ when I moved south. Those Frenchies have a lot to answer for!

Garlic and hot peppers fermented in honey. Put it on a pizza!

Probably A1.

I love it on my lengua (beef tongue) with mashed potatoes.

At home it's mayo 90% of the time. I do like ajvar but it always goes bad before I finish the jar.

Lately I've been doing a sauce with Greek yogurt + parsley + (really) hot sauce + garlic + lemon juice + cumin, that goes really well with my chicken wings.