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What is your most frequently used condiment

b
beer786 Jul 8, 2006 04:27 AM

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?

  1. v
    violet Jul 8, 2006 04:28 AM

    sriracha!!!

    2 Replies
    1. re: violet
      b
      beer786 Jul 8, 2006 04:46 AM

      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
        w
        wesfoodie Jul 9, 2006 01:22 AM

        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. Divamac Jul 8, 2006 05:35 AM

        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
          Dommy Jul 9, 2006 04:26 PM

          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. krissywats Jul 8, 2006 06:05 AM

          Dijon.

          1. Gary Soup Jul 8, 2006 06:15 AM

            Sriracha on ice cream? Shades of Zippy the Pinhead!

            1. George Jul 8, 2006 06:19 AM

              Sriracha on everything!

              1. s
                steve h Jul 8, 2006 06:23 AM

                butter.

                1 Reply
                1. re: steve h
                  missykins Jul 10, 2006 06:13 PM

                  Yeah, butter. Butter makes everything better.

                2. Notorious EMDB Jul 8, 2006 11:54 AM

                  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. JMF Jul 8, 2006 12:54 PM

                    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. Tom M of Durham NC Jul 8, 2006 12:56 PM

                      Tapatio hot sauce. It makes almost everything better.

                      1 Reply
                      1. re: Tom M of Durham NC
                        Das Ubergeek Jul 10, 2006 02:30 AM

                        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. f
                        foodieX2 Jul 8, 2006 01:25 PM

                        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. g
                          Griller Jul 8, 2006 01:33 PM

                          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
                            Tom M of Durham NC Jul 8, 2006 01:38 PM

                            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
                              g
                              Griller Jul 8, 2006 09:32 PM

                              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
                                Tom M of Durham NC Jul 9, 2006 02:42 AM

                                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
                                  Davwud Jul 10, 2006 05:57 PM

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

                                  Enjoy
                                  DT

                            2. re: Griller
                              b
                              beer786 Jul 9, 2006 12:55 AM

                              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
                                Tom M of Durham NC Jul 9, 2006 02:44 AM

                                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
                                  g
                                  Griller Jul 9, 2006 01:47 PM

                                  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. c
                                cooknKate Jul 9, 2006 12:55 AM

                                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
                                  b
                                  beer786 Jul 9, 2006 12:58 AM

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

                                  1. re: beer786
                                    h
                                    Humbucker Jul 9, 2006 01:13 AM

                                    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
                                      rabaja Jul 9, 2006 04:55 PM

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

                                      1. re: rabaja
                                        c
                                        cooknKate Jul 9, 2006 10:49 PM

                                        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
                                          Pei Jul 10, 2006 07:05 PM

                                          And Japanese mustard (karashi)

                                        2. re: rabaja
                                          a
                                          Anne H Jul 11, 2006 04:53 PM

                                          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
                                            j
                                            JBC Jul 11, 2006 05:20 PM

                                            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. k
                                      knoxhound Jul 9, 2006 01:23 AM

                                      Salt and Pepper..and then butter.

                                      1. c
                                        ceegee Jul 9, 2006 03:48 AM

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

                                        1. Will Owen Jul 9, 2006 04:06 AM

                                          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. LindaWhit Jul 9, 2006 01:10 PM

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

                                            1. j
                                              Janet from Richmond Jul 9, 2006 01:19 PM

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

                                              1. j
                                                JBC Jul 9, 2006 04:42 PM

                                                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. subinai Jul 9, 2006 05:09 PM

                                                  cholula, green pepper or chipotle tobasco.

                                                  3 Replies
                                                  1. re: subinai
                                                    TongoRad Jul 11, 2006 05:02 PM

                                                    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
                                                      subinai Jul 11, 2006 05:34 PM

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

                                                      1. re: subinai
                                                        TongoRad Jul 11, 2006 08:29 PM

                                                        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. Davwud Jul 9, 2006 05:16 PM

                                                    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
                                                      subinai Jul 10, 2006 01:50 AM

                                                      whats your recipe for the chipotle mayo?

                                                      1. re: subinai
                                                        Davwud Jul 10, 2006 06:02 PM

                                                        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
                                                          subinai Jul 10, 2006 06:45 PM

                                                          Thank you so much! This sounds great.

                                                    2. s
                                                      SailorWes Jul 10, 2006 02:53 AM

                                                      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. b
                                                        beer786 Jul 10, 2006 05:28 PM

                                                        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. d
                                                          devil Jul 10, 2006 06:48 PM

                                                          How about nuoc mam... no one?

                                                          1 Reply
                                                          1. re: devil
                                                            Pei Jul 10, 2006 07:06 PM

                                                            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. b
                                                            bogie Jul 10, 2006 08:07 PM

                                                            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
                                                              s
                                                              susu Jul 12, 2006 05:54 PM

                                                              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
                                                                f
                                                                foodieX2 Jul 12, 2006 08:51 PM

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

                                                            2. s
                                                              SuzyInChains Jul 12, 2006 05:48 AM

                                                              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
                                                                subinai Jul 12, 2006 03:05 PM

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

                                                              2. m
                                                                mhoffman Jul 12, 2006 05:17 PM

                                                                Balsamico!

                                                                1. Jess321 Jul 12, 2006 08:59 PM

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

                                                                  2 Replies
                                                                  1. re: Jess321
                                                                    b
                                                                    beer786 Jul 14, 2006 01:59 PM

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

                                                                    1. re: beer786
                                                                      Davwud Jul 14, 2006 02:09 PM

                                                                      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. JoanN Jul 14, 2006 02:56 PM

                                                                    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.

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