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What is your most frequently used condiment

I honestly love soy sauce, from burritos to mashed potatos its salty and dynamic flavor can pair with anything! Another one is siracha chili sauce , I find it equally good on anything(even ice cream!!). What do you like?

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  1. sriracha!!!

    2 Replies
    1. re: violet

      sriracha sure is good, I find the thai brand from 99 ranch market is exceptional but the use of msg is almost universal in all brands which is a little off putting

      1. re: violet

        I'm with you on the Sriracha! I never used hot sauce until I tried this at my favorite hole in the wall Vietnamese restaurant - now I keep a bottle at home and one at work at all times.

        I even wrote about my devotion to the red stuff at http://wesfoodie.blogspot.com/2006/06....

      2. I have an embarassing amount of condiments in my fridge. I do love sriracha, especially mixed with mayo. But to choose just one condiment, it's probably dijon mustard.

        1 Reply
        1. re: Divamac

          Same here, when i was living alone my friends used to GASP at how empty my fridge was (I mainly cooked using fresh ingredents and buy only what I planned to used) but then I had them look at the door of my fridge and it was CHOCK full of mustards, Marinades, Hot sauces, Flavor sauces, everything!!

          As for me, the one conidment I use the most is Mustard in it's various forms. I figure out ways for Mustard to get into pretty much everything... ;)

          --Dommy!

        2. Dijon.

          1. Sriracha on ice cream? Shades of Zippy the Pinhead!

            1. Sriracha on everything!

              1. butter.

                1 Reply
                1. re: steve h

                  Yeah, butter. Butter makes everything better.

                2. In order of use...

                  LOTS of freshly ground black pepper (and since the fruit and pepper post, really on everything)

                  Sriracha

                  Kikkoman low sodium soy sauce

                  Hellman's mayo

                  1. If you mean a condiment used as a condiment then it would be a tie between Heinz ketchup on burgers and fries and Huy Fong Sriracha on almost everything else. I have tons of other sauces and condiments that I use for specific dishes, but Sriracha is used more than all the other combined.

                    If you mean a condiment that is used as an ingredient in cooking it would be Kikkoman low sodium soy sauce, Huy Fong chili garlic paste, and Heinz ketchup. I think of these three as secret ingredients used in small amounts in almost every recipe to provide depth and umami.

                    1. Tapatio hot sauce. It makes almost everything better.

                      1 Reply
                      1. re: Tom M of Durham NC

                        Boy howdy. We go through a gallon a year.

                        I use a lot of Dijon mustard, aïoli, red and rice wine vinegar, rooster (sriracha) sauce, and soy sauce.

                      2. Pepper is truly what I use the most, after that it would be a variety of hot sauces-Tabasco,Sriracha,Cholula and hot sesame oil.

                        1. I love Tapatio hot sauce too. But I've been buying, and using Tabasco and Louisiana Hot Sauce to support NO since hurricane Katrina hit.

                          7 Replies
                          1. re: Griller

                            I find Tabasco too vinegary for my taste--much prefer the smoky pepper flavor that is the predominant taste of Tapatio. I will be sure to go out and buy a big container of Tony Chachere, though, so I can support NO too!

                            1. re: Tom M of Durham NC

                              Tom M--have you used Tabasco Green Pepper Sauce? It's the mildest they make; I drench hamburger patties with this and no one complains...a back-hand compliment?

                              Does Tony Chachere still market Gris-Gris seasoning? That was my favorite.

                              1. re: Griller

                                Haven't tried the green pepper sauce but I will. I've only tried Tony Chachere's Cajun seasoning mix, I think. Green cannister? Anyway, I'll seek out the gris-gris seasoning. Thanks for the tip.

                                1. re: Tom M of Durham NC

                                  The Tony C's in the green canister is amazing on corn on the cob.

                                  Enjoy
                                  DT

                            2. re: Griller

                              Tabasco was not affected from the katrina fiasco. i e-mailed them and they assured me their production facilities were fine. thank god- i love tabasco green and red sauce!! on a side note i think tapatio for the price is one of the best most ballanced hot sauces out there.

                              1. re: beer786

                                Amen on the price. My local tienda sells one quart bottles for $1.99. Unbelievable value.

                                Valentino hot sauce is also very good, BTW.

                                1. re: beer786

                                  We kind of "adopted" Louisiana and all things Cajun-Creole after a visit to LA some years back, beer786. So Tabasco, and Dixie longnecks and Louisiana Hot Sauce and Zatarains dry goods are always on hand in our house.

                              2. In our house it's chili garlic sauce that comes out the most. We have about 5 mustards too, and I love wasabi paste and soy sauce- a perfect combo.

                                7 Replies
                                1. re: cooknKate

                                  5 mustards?? what are there after plain yellow table mustard and dijon mustard?;)

                                  1. re: beer786

                                    Spicy brown mustard, horseradish mustard, whole grain mustard, honey mustard, chinese mustard. Mustard is great, but like vinegar, there are so many different varieties that are equally worthwhile.

                                    1. re: beer786

                                      your life is not truly full until you embrace all of the mustards out there!

                                      1. re: rabaja

                                        oooh, people after my own heart!

                                        We have plain yellow, dijon, stone ground mustard, Koops Arizona heat, Woeblers Jalapeno mustard and honey mustard

                                        1. re: cooknKate

                                          And Japanese mustard (karashi)

                                        2. re: rabaja

                                          There's a Mustard Museum in Mt. Horeb, Wisconsin (a short drive southwest of Madison). It's a lot of fun. Here's the url- http://www.mustardweb.com/ The site includes lots of info and a link to the mustard store, selling over 500 kinds of mustard, apparently. The walls are covered with old mustard ads and old comic strips that mention mustard, as I recall.

                                          1. re: Anne H

                                            Thankx for the Mustard link. The problem is their, like a lot of other on-line condiment vendors, prices are too high plus there's shipping compared to your local market or specialty store. So it's got to be something you've ABSOLUTELY gotta have that you can't find locally. Example:

                                            Coleman's English Mustard - 3.52 oz for $6.50

                                            At my local market it's $3.95 tops, which is still more than a $1 an ounce; a lot for Mustard.

                                    2. Salt and Pepper..and then butter.

                                      1. hot sauce...usually Melinda's XXXtra hot sauce and recently Uncle Dougie's habenero chipotle

                                        1. Tabasco, either original or chipotle. There comes a point in many home cooks' learning process at which he or she becomes tempted to add a little Tabasco to everything except for some desserts. The beginning of wisdom is to learn not to resist that temptation.

                                          1. Freshly ground pepper and salt, and then probably garlic and mustard.

                                            1. I use a lot of different hot sauces and my next favorite condiment is dijon mustard.

                                              1. I'll give a slight edge to:

                                                Chili Garlic Sauce - Tuong Ot Toi Viet-Nam

                                                over Sriracha, both of which are always in the pantry.

                                                But Yuzu Chili Paste (Kosho) creates the most excitement to my taste buds on the right things: i.e., Grilled Mushrooms and any white fish.

                                                1. cholula, green pepper or chipotle tobasco.

                                                  3 Replies
                                                  1. re: subinai

                                                    Lotsa great chipotle sauces out there. The last bottle of Melinda's Chipotle sauce that I had lasted me only a few weeks. Personally I am a big fan of the Bufalo brand (from Mexico), very concentrated flavor, and it's cheap- only a buck and change for a 5.8 oz. bottle.

                                                    El Yucateco habanero sauce is another one I go through a few bottles a year. There is a real purity about it (if you ignore the fluorescent green color :) ).

                                                    1. re: TongoRad

                                                      I'm going to check out Melinda's Chipotle. I love El Yucateco. Thanks for the recommendations!

                                                      1. re: subinai

                                                        It's really good, I hope you enjoy it.

                                                        FWIW- El Yucateco has added new products to their line including a chipotle sauce. One is sitting at home in my 'on deck' circle right now- I'll post back if it is on par with the Melinda's or Tabasco.

                                                  2. I seem to go through phases. Right now my favourite is chipotle mayonnaise. I make my own and it's incredible.

                                                    Hot sauces are always great too.

                                                    And you just can't beat ketchup.

                                                    Enjoy
                                                    DT

                                                    3 Replies
                                                    1. re: Davwud

                                                      whats your recipe for the chipotle mayo?

                                                      1. re: subinai

                                                        2 Cups Mayo
                                                        1/2 Can (7oz.) of Chipotles (Minced) in Adobo Sauce (Sauce included)
                                                        1 Tb minced Garlic
                                                        1 Tb dried Oregano
                                                        1/2 Tb ground Cumin
                                                        Juice of 1 Lime

                                                        Mince the ingredients up fine and then process in a blender or food processor. I keep mine in an old Hellman's squeeze bottle that I cleaned out.

                                                        Enjoy
                                                        DT

                                                        1. re: Davwud

                                                          Thank you so much! This sounds great.

                                                    2. Not a big condiment user myself, though my fridge always has mayo and mustard (most often brown.) Eating out I often get fries and usually use ketchup, though I rarely have the stuff at home.

                                                      I work on a ship and am responsible for feeding a group of sailors. Would say that they use Sriracha Sauce more than most other hot sauces, unless I make fresh. Tabasco and Louisiana Hot Sauce are about even, seems everyone has a staunch preference there. Soy is used but not as much as one might think. Keep lots of other condiments that just seem to sit around. The number one used item is by far, Ketchup.

                                                      Admittedly they are not true “Chowhounds”, but they are a fairly diverse group of guys.

                                                      1. One that i never could get used to is brown sauce like HP sauce or Daddys, I thought it personally tasted like smelly socks.

                                                        1. How about nuoc mam... no one?

                                                          1 Reply
                                                          1. re: devil

                                                            I would say that's one of my favorite sauces, but because it doesn't keep well in the fridge and I don't use it all that much, it's not one of the most used.

                                                          2. Jalapeno Jelly-It's great with meats, soft cheeses, on sandwiches and biscuits.

                                                            I also like crushed chile pepperes, especially since I just got a Peugeot Chile Pepper Mill.

                                                            2 Replies
                                                            1. re: bogie

                                                              What is a chile pepper mill? Does it grind whole dried chiles? And where does one get one? Sounds like something I need.

                                                              1. re: susu

                                                                love mine! check out this link: http://www.sharpknives.com/gourmets_t...

                                                            2. I don't know if spices count, but Old Bay - on eggs, pizza, burgers, mac and cheese, salads, grilled cheese sandwiches, BLTs...

                                                              Oh yeah, even on crabs!

                                                              1 Reply
                                                              1. re: SuzyInChains

                                                                I love how Old Bay stays on your hands for days and days after a crab feast.

                                                              2. Balsamico!

                                                                1. Barbeque sauce...on ANYTHING! especially salads, veggies, and any kind of meat or sandwich...mmmm!

                                                                  2 Replies
                                                                  1. re: Jess321

                                                                    is bbq sauce good on salad? isnt it too thick? but i would try it just for the hell of it

                                                                    1. re: beer786

                                                                      I have a vinegar based bbq sauce that I mix 50/50 with ranch dressing. BBQ ranch dressing. They have it for their salads at Dreamland. It's fantastic.

                                                                      Enjoy
                                                                      DT

                                                                  2. I'm a sucker for hot sauces and spice mixes and find myself buying them wherever I travel. Last year in Mexico I picked up two bottles of Chimay, labelled at "Original de Tabasco." One, the Negra, is "muy picante; the other, the amarilla, is "extra picante." The amarilla is pretty standard hot sauce, but the negra is simply outstanding. The list of ingredients are the same on both bottles so I have no idea what the real difference is, but the negra is wonderfully smokey, has real flavor and not just heat, and has a bit of a sour back taste that I find very appealing. I haven't seen it in the states, but luckily--as I'm running out--I'll be back in Mexico in a couple of months.

                                                                    My other current favorite condiment is Unio's Moscatel Vinegar, especially now that I'm having huge salads for dinner practically every night. I've gotten tired of Balsamic Vinegar--at least the less expensive versions I can afford. It seems cloying to me. But the Moscatel vinegar is aromatic and complex with hints of fruit nectar and honey so it has a touch of sweetness. Truly outstanding on salads and for glazing chicken breasts.