Condiments are like old friends...
...highly thought of, but often taken for granted. (quoted Marilyn Kaytor) Condiments are usually added to the diner's taste at the table. Five categories (or so I read)--salt, sweetners, pickled, spicey & compound sauces. How & what condiments are used in your cooking? What foods require condiments?
I'm a traditionalist:
Heintz Ketchup
Hellmann's mayo
Grey Poupon mustard
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14 Comments:
i grew up near collinsville, illinois-the horseradish capital of the world. my favorite brand of prepared horseradish is hansfielders. another condiment from that same area is Maull's bbq sauce. i am partial to the onion bits variety.
coolname at 5:13PM on 09/09/07
Tiger Sauce!!!!!!!!! Great for dipping potstickers, good on pork burgers, meatloaf, good glaze for chix breasts. Good on sticky rice with a little soy sauce. Probably good on ice cream...
dksbook at 5:24PM on 09/09/07
Soy sauce, ketchup, mayonnaise (I like to eat it on toast), Grey Poupon mustard...Yum yum.
Christina at 5:28PM on 09/09/07
Do any of you buy condiments for a specific dish & the rest of the jar sits in the back of the refrigerator unused?
JEP at 6:03AM on 09/10/07
Love horseradish. The hotter, the better. Typically, I make my own ketchup because most has sugar in it. I don't use too many condiments in cooking. More often they find their way to my plate after the meal has been served: mint chutney on samosas, mustard on veggie burgers, etc. However, I do use tamari when making stir frys.
hereandthe at 8:59AM on 09/10/07
Good old spice horseradish mustard, mayo for somethings and Tabasco for the rest.
Dughis at 10:51AM on 09/10/07
What condiments do you insist on being served with restaurant meals?
JEP at 11:51AM on 09/10/07
Soy, Dijon mustard, sriracha
Cathy at 1:02PM on 09/10/07
Mustard. I pretty use food as medium for mustard most of the time. It's sad, really, isn't it?
Otherwise, does wasabi count as a condiment? I love that, too!
Traveller at 3:22PM on 09/10/07
Hellmans mayonnaise requires a special trip to target as far as I'm concerned.
jennywenny at 4:33PM on 09/10/07
Traveller--sure wasabi is a condiment!
What sweetners do you SE use as condiments---like syrups, jams & honey?
What pickled condiments do you use----like relishes, chutney?
Flavored vinegars used by anyone?
JEP at 5:40PM on 09/10/07
I like seafood cocktail sauce in lieu of catsup..... I have Dijon mustard in the frig, it is growing elderly.
Sweet.....Mae Ploy sweet chilli sauce for things like ramen soup, well ok, on lots of other things too.
For Pickled, it has to be giardiana......oh boy, bet I spelled that wrong, but the hot pickled veggies in a jar.... Also sweet pickle relish.
Hmmmmm, I notice a trend here, even my sweet condiment is sort of hot. I like most chutneys, but find vinegars seem to end up being used for window washing......
Excuse me now....I feel the need to visit the kitchen, my mouth is watering.
Zapp
dmzapp at 8:04PM on 09/10/07
Are there any holiday specific condiments or any traditionally served with foods of different cultures?
JEP at 9:10PM on 09/10/07
When I go into speciality shops I feel the lure of those rows & rows of $$ condiments with strange ingredients--fastinating but I have restraint & rarely purchase. Do you buy these condiments? Have you ever purchased a restaurant's "special sauce" ---say a BBQ sauce?
JEP at 6:49AM on 09/11/07