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What are your favourite condiments?

acidfast7

acidfast7

macrumors 65816
Original poster
Nov 22, 2008
1,437
5
EU
It seems that I use these ones the most (most commonly used first):

1. Brinjal chutney
2. Dijon mustard
3. Worcestershire sauce
4. Extra-virgin olive oil
5. Grüne Soße
6. Fleur de Sel (of course!)

Please share yours! That way I can acquire new tastes through MR forums.
 
Macman45 said:
Who mentioned Salt....oh dear.:eek:
Click to expand...

My roommates and I joke "we have the best salt ever" and people consistently go "lol whatever" and then become believers.

0004010000332_A


This stuff is amazing from Sam's Club.
 
ender land said:
My roommates and I joke "we have the best salt ever" and people consistently go "lol whatever" and then become believers.

Image

This stuff is amazing from Sam's Club.
Click to expand...

read the wiki link that I posted, salt makes all the difference*


*ppsssttt, don't tell MR that because they'll hate you.
 
red pepper
ponzu sauce
mirin
soy sauce
sriracha sauce
peanut sauce
 
I don't get all the down votes on this thread, especially those directed at the OP.

Firstly, the topic is interesting (at least to gourmands), and secondly, the choices expressed are the personal choices of those who posted them - and thus are none of anybody else's business apart from the fact that those who posted them are pleased to share their pleasure of something which they have enjoyed.

Anyway, to the thread: My own personal favourites include the classics: olive oil, sea salt, black pepper, lemons and garlic (a fruit and a vegetable, respectively, not a condiment, I know). Depending on what dish is on offer, I'm also a fan of mustards, and chutneys (brinjal pickle is excellent with Indian food, as are mango pickles and chutneys). In addition, I like olives. For certain dishes, ketchup (I use organic stuff), mayo, blue cheese sauce and ranch sauce have their uses and are just right.

Apple jelly, or red currant jelly are also very good with hard, savoury cheeses, such as Montgomery cheddar, or Coolea, or a very mature Gouda.
 
On eggs, Tabasco sauce.

On a breakfast burrito with sausage, Cajun Chef.

On a breakfast burrito with bacon, Cholula.

On anything else, whatever's in the door to the fridge - El Tapatio, Valentina, and El Pato are all good. I found a sauce called Iguana Red which is fantastic on a steak sandwich, and I imagine on a bowl of red beans and rice.

Frank's Red Hot is too "canned" tasting for me. Trappey's is too watery, Texas Pete is too salty, and Louisiana brand just doesn't taste good.
 
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