What is the Best Condiment You Ever Had?

[JayL]

Condiments...not entrees...not side dishes......simply, condiments.

What is the best "flavor adder" you have ever had with a dish? Could be local, could be American, could be International.

[Monica]

every condiments i had in Bali. I think south eastern asians are best at making the best tasting condiments!

[Moimoi]

Chimichurri sauce... Not so common in Toronto. Tried it at an Argentinian restaurant in the US a few years ago on homemade empanadas... I can still taste both... So fresh!

[jeanmarieok]

Good chimichurri is very good, and can be used in a lot of applications (eggs, salads, marinades, etc).

[rspoonbill]

Louisiana Gold Tabasco Sauce. It's my breakfast hot sauce. I bought a case last year to share with my family: My brother swiped a bottle from his daughter. It's that good.

[FoodFuser]

No, it must be just mayo
with its spicey invesments

But quivering there,

of tamari been bubbled
in big miso barrels.

[noodlepoodle]

Amora brand prepared mustard I had in France a few months ago. I brought back a jar, but sadly it's all gone. It has a real mustard leaf bite to it that I haven't been able to find in any other mustard here. If anyone is familiar with it and knows a comparable brand here in the States, I would love your feedback.

Also, about 35 years ago I bought a jar of D.H. Humphries chowder powder in Southwest Harbor, Maine (Mt. Desert). I think it had thyme and some other flavors in it I have not been able to replicate. Homemade chowder since, while really good, has never measured up. A while ago I posted a thread about it, but no one seemed to know anything about it. It still haunts me.

Other favorites are:
Jalapeno pepper jelly
Heinz chili sauce (some times hard to find)

[alkapal]

i see a ton of amora when i googled it! http://www.google.com/search?client=safari&rls=en&q=amora+mustard+france&ie=UTF-8&oe=UTF-8

e.g.,

http://www.saveurdujour.com/amora-m-6...

[AdamD]

Old thread but I will bite, dont think anyone said this yet.

Branston pickle.

Oh how I crave a Stilon ploughman's with fresh baked bread or a pickle and cheddar sandwich.

[pikawicca]

Yes to the Branston, and double yes to the Ploughman's lunch!

[Luna2372]

Way, way way back at the top I gave my ode to Branson Pickle...Gawd how I love it in all it's turnipy tamarind goodness. I have tried many times to re-create it. I think it's the fermented anchovies that I can't just get right.

But I have made some ok batches.

[GroovinGourmet]

Very difficult choice for this condiment slut. So I'll go with the one I miss the most. Years ago, when Friday's had yet to find its corporate soul, they had a dish called Shrimp Friday's. Butterflied, fried shrimp that were served with a spectacular cherry mustard sauce replete with pitted cherries in it. Fabulous! After not having TGIF'ed in years I returned and was glad to see Friday's Shrimp on the menu. Only problem was, they had done away with the cherry mustard sauce and replaced it with Sysco cocktail sauce. WANH!!!

[ryback]

Siracha, hands down.

[INDIANRIVERFL]

Practice safe lunch, use condiments.

[shaebones]

I love TJ's tarter sauce w my oven fried cod. Mmm. Had it last night for suppah. :)

[MarkG]

amazed that the iconic Mcilhenny Tobasco brand pepper sauce isnt mentioned

[GroovinGourmet]

Maybe because it's Tabasco?

[celesul]

Kecap Manis is AMAZING!

Za'atar is also pretty tasty. Not on the same things as I put the kecap manis on though.

[exvaxman]

There was a ponzu sauce that a local (long since gone) Japanese place had. The first time I tried it, I begged for the brand/etc. The owner/chef told me that it came from his Family's soy sauce brewery in Japan, done in limited batches, and was not for sale in the US. He did have a huge grin and said that he would pass my compliments on to the family. After a few visits he did give me a small container of it when he announced they were closing.

[JMF]

The recipe changes slightly, but signifigantly from week to week, but the house made hot chili oil/sauce on the tables at Famous NY Noodletown. But only when the batch has a strong citrus element to it. About 1/3 of the time when I go the sauce is amazing, the rest of the time it's just good. I put a small spoonful into my shrimp in dumpling soup, or on my salt baked softshell crab, add a dash of the sweet red vinegar, and I am in spicy heaven.

Other than that, just about any house made salsa verde in a Mexican restaurant, or the aji verde in a Peruvian restaurant. Green, cool, spicy.

[Luna2372]

I love a good condiment.

They fall into three categories for me

Creamy like aioli and now I have to try toum.

Paste-y like pesto. Iike the combination of nuts and oil and an aromatic leaf, basil and pine, walnut and cilantro, peanut and green chili.

Chunky like Branson pickle, or chutney.

Love 'em

[pippimac]

Dried anchovies. Crisped up with peanuts, chilli flakes and sugar.
Smell pretty...interesting, but taste fantastic on rice.

[Passadumkeg]

WOW! Thanks.

[FoodFuser]

Great thread on great condiments.

If we called for a count of
the number of bottles and jars that we have
might be an embarrassing reckoning.

In spirit of simplicity
here's one not yet mentioned:

Texas Pete vinegar that's bottled in Tabasco chilis.
It's a last minute kick, delivered at table
to beans, greens, and many more things.

http://www.texaspete.com/products/pep...

[Passadumkeg]

I'll raise one ya w/ 505.
http://www.505chile.com/index.html

And call Okie No Peekie

[alkapal]

agreed -- texas pete vinegar with chilies --- essential for greens and makes black eyed peas wake up!

[eclecticsynergy]

Lots of good flavors so far. I'm surprised nobody's mentioned Maggi yet- instant umami for sauces, vegetables, with butter on a steak, or as secret weapon for the world's best gravy.

I'll add a couple of favorites:
Herbed butter or any compound butter really.
Apricot mustard on chicken or turkey sandwiches.
Smoky-sweet horseradish sauce on steak or roast beef sandwiches.
Dill horseradish remoulade on fish. Or potatoes.
Frank's Chili Lime on wings.

I know it's a seasoning, not a condiment, but as an alternative to Jane's Crazy Salt, I'm very fond of Spike- has very nice curry and citrus tones.

And Herbamare seasoned salt, made with a brining process so every crystal is infused with the full flavor.

[FrugalQue]

Plain yogurt and peanut butter. Heat on low just until peanut butter is melted. Delicous to dip veggies in and we use it alot for a dipping sauce when we make meatballs for a group of people. If you like thing a little spicy, add some chile peppers. So good!

[Passadumkeg]

Welcome to Chowhound, Frug

Tadziki sauce too.

[FrugalQue]

Thanks Passadumkeg.

Tadziki sauce is the best also!

[Bigley9]

I've been reading and not posting on this thread and I'd agree with many of the posts (best...ever is tough) and this seems really silly but recently I have been putting a mix of dijon mustard and worchestershire sauce (2:1, 3:1?) on different things. Started with a smashed onion burger for umami purposes, accidentally got on to my ear of jersey corn, love the mix of flavor.

[babette feasts]

Was reminded of this out for Vietnamese food tonight, when it came with a tamarind glazed grilled quail: a very simple mixture of lemon juice, salt, and pepper in a small dish for dipping. Zesty, savory, zippy, and DELICIOUS on grilled meats.

[linguafood]

Just lemon juice, salt & pepper? Huh.

[buttertart]

It is good. Enough salt to make it a bit goopy. The place we go uses Realemon -nothing like that metallic tang.

[linguafood]

Interesting. I LOVE lemon, but I just can't imagine this being the best condiment I will ever have...

[buttertart]

Not necessarily best, but tasty. Use white pepper.

[babette feasts]

Sometimes its the simple things...really a fantastic marriage with charcoal grilled meats.

[svicious]

The green chimichurri sauce at Tango Sur restaurant in Chicago. Whether on empanadas, steaks, potatoes or anything else, it's in a class by itself for me.

[alkapal]

i've never eaten there, but want to know what makes it outstanding?

[GraydonCarter]

[moved to the hot dog toppings Topic]

[alkapal]

naw….that ain't true, is it?

[antimony]

Too many to list, but the one I've been going through lately and I can't believe no one has listed: gochujang. It's Korean hot pepper paste, and I only wish I'd found the stuff sooner. It's about the color of ketchup, but thicker, more of a paste, and is salty-sweet-spicy and a little bit funky (if you find stuff that's not just corn syrup + peppers but actually glutenous, fermented soybeans, plus peppers/salt/sweetener of some sort. It's often diluted a little to make pourable -- if you've had bi bim bap, the red sauce is diluted gochujang.

Lovely in traditional applications, also lovely (spread thin unless you like it super-fiery) as a sandwich spread.

[Passadumkeg]

+1 for the gochujang.. Add it to chicken, potatoes, broth, carrots and lots of garlic and one has Korean pennicillan.

[dustin.brace]

I absolutely love aioli. It seems to go well with just about everything. Plus, it's pretty easy to make at home.

[alkapal]

my favorite condiment is a toss-up between lebanese garlic sauce "toum" and chimichurri. i could eat them both off the spoon!

[tatamagouche]

Oh, GOOD CALLS. Toum is fantastic, the garlickier the better. Although are we getting into sauce versus condiment here? That's an interesting distinction...What's the difference? Is it a condiment if served on the side, a sauce if served on the dish?

In any case I love them both, and chimichurri reminds me of another one: Chilean pebre, preferably without tomatoes. I couldn't get enough of the stuff when I was there.

http://en.wikipedia.org/wiki/Pebre

[alkapal]

i use toum like i would mayonnaise, so to me it is a condiment. condiment to me implies a small amount to accent a dish; sauce to me means a larger component/profile of the dish. that's my layperson's cut on it. <on the other hand, it may have to do more with the typical components of the item, and how it is made, sauces maybe involving fats (then any item with oil would be a sauce, then my chimichurri would be a sauce and not a condiment. oh, let's pull out larousse!)>.

here is a "revolutionary" toum recipe: http://thefoodblog.com.au/2010/04/fas...

[EWSflash]

Horseradish- in cocktail sauce, with roast lamb or beef or whatever you want, in sandwiches with lunchmeat or turkey or chicken or especially beef or corned beef, horseradish is my favorite condiment.

[tj442x]

Shirakiku Green ("western wasabi") Mayo, best ever.

[hippioflov]

Curry ketchup!

[klyeoh]

Two things from my 5 year sojourn in Hong Kong:

- (as mentioned by Charles Yu above) Chinese XO sauce - great for making fried rice!

- Sesame sauce/paste - a bit like tahini, but the HK one went well with pan-fried rice rolls (cheung fun) as a breakfast dish. I can't find that dish outside HK :-(

[Delucacheesemonger]

My two would be XO sauce and eel sauce.

[cap]

Inner Beauty Real Hot Sauce.

[Charles Yu]

Home made Chinese XO sauce kicked up a notch!
In addition to the main ingredients of Chinese ham, dried scallops and dried shrimps, the one I had was infused with diced mega bucks dried abalone!

[linguafood]

I had the most incredible hot sauce at a Syrian place in Berlin recently. When I asked the owner about it -- hoping it was a *Syrian* thing & recipes available on the interwebz -- he informed me that it was their own special sauce.

However, he was kind enough to tell me the ingredients: a base of pureed red bell peppers, vegetable oil, ginger, orange & lemon zest (which made it out-of-this-world delicious), cinnamon, Thai (!) chili peppers, and mint. I might be forgetting something, but I have made it my goal to try and recreate this sauce. I love hot sauces, and the fruitiness of it just took it to a whole new level. It would be fantastic as a condiment for grilled chicken, fish & vegetables. Or on sandwiches. Or just eaten like that :-D

[BobB]

That sounds great - if you do work out the recipe please post it for us.

[linguafood]

I promise.

[Passadumkeg]

At a middle eastern specialty shop in Albuquerque, we get a delicious hot sauce, Shatta. Wicked good.

[linguafood]

What's in it?

[ninrn]

It's sort of like a Middle Eastern version of adobo sauce -- lots of red chiles, garlic, vinegar and tomato paste ground up with fresh herbs and spices.

Passadumkeg, if you like hot, red chile-based condiments, please go to the right hand side of the Bangkok aisle next time you're at Ta Lin and pick up a bottle of Caravelle brand Tuong Ot Sate An Pho. The English name is something like Ground Chili Garlic Oil, but this one, the Caravelle brand, is head and shoulders above other products with the same English name. It's a thick, dark red paste and the jar has a gold lid. It is VERY hot for most people, but absolutely delicious, and one builds up a tolerance over time.

[Passadumkeg]

Thanks, I will try it.
Lingua, I'm in Maine and the shatta is in NM, so I can't tell you the ingredients, but ninrn knows it.
Ninrn, I bought the shatta at Istanbul on Wyoming. What is Ta Lin? I was pleasantly surprised to find so many Russian products at Istanbul. I bring my cooler into The Duke city and load up on herring from both Istanbul and Talin markets. The food at the Istanbul cafe, however, is not very good.
I look forward to my favorite 2 condiments next week, red and green chile.
We polished off a dozen lobsters and a mess of crabs last night for Ms. Keg's birthday. Is butter a condiment?

edit. Ta Lin = Talin! Duh. Time to go back to bed! I pronounce Talin like the capitol of Estonia.

[ninrn]

Oh, yes, were you the person who was looking for Eastern European products on another thread months ago? I think I told you about Istanbul and gave you driving directions, or was that someone else?

I thought Ta Lin was two words. Who knows... Head Isu!

[Passadumkeg]

It was I! Thanks so much. Living in Grants, one has to cook a lot. I'm in Maine for the summer, but fly into Alb. Tuesday night w/ wife and #2 son (27), looks like first stop is The Frontier for my favorite condiment green chile.

This summer I've enjoyed a hot & sweet hot sauce that I picked up in The Hong Kong Supermarket, near NYC. Lingam's Hot Sauce is interesting, good on eggs or any that needs a little kick. It is made in Malaysia.

ps I can remember Albuquerque in '69, before the interstate, l left in '79 before Rio Rancho & Nine Mile Hill were built upon.

[ninrn]

Do they have Lingam's at Talin? How stunning it must have been out there before Rio Rancho and all that development.

[Passadumkeg]

I don't know about Lingham's, I got my bottle in NJ.
I taught in the south valley in '78. What a trip, even the drive in movie ads were in Spanish. Really good, NM eats on lower 4th St. I have to go back and look around. I think I taught about 30 Cheech and Chongs.

[tatamagouche]

On a recent road trip, I stopped at this convenience store that had a display of jarred relishes, preserves, etc. from "Bill & Lucille's Gourmet Gardens." I have reason to suspect that's a made-up entity brought to us courtesy of Sapp Bros. Travel Centers, but regardless, I bought a jar of pickled eggs and another of sweet potato-pecan butter—& both were terrific, really. For a while there I was putting that butter on everything.

[Passadumkeg]

Fresh grated horseradish.

[jwg]

1. my grandmother's homemade mayonnaise
2. borden's gold brick sundae sauce
3. chimichuri
4. skordalia

[Passadumkeg]

Beluga caviar on a blini, topped w/ smetana (sour cream and raw onion, in the old CCCP, so young and so naive.

[buttertart]

Seasoned with nostalghia. Memory is the best condiment of all.

[02putt]

There was a hot dog cart nearby where we live. We would even go there in -20 weather and run to warm car to eat it. The lady had the best hot red pepper relish I have ever had. Unfortunately, she disappeared one day and I had heard she retired. Wish I would have known so I could get her recipe. That was 4 years ago and my mouth is starting to water just thinking of it.

[comestible]

One now-defunct shop in Manhattan had a Mexican chili sauce that I sorely miss. It came in a little squat jar with a badly-printed label, but it was like well-toasted and crushed smoked pepper flakes and garlic in an oil base, no vinegar. Very rich and intriguing. I could eat that on anything. I've never seen it since that shop closed. Sigh!

[I used to know how to cook...]

Sweet Texas Fire, a jalapeno-honey mustard from El Paso Chile Company.

Yum!!

Lucy

[LittleBee]

Sour cream! Butter! Fried onions! Salt!
Could be a meal, as well as condiments...

[Ernie Diamond]

Branston Pickle with good cheddar and a pint of Real Ale.

[LittleBee]

Branston pickle... so good! I have a recipe from my Grandmother. And while we're on the topic of British-style pickles, I'll also name my other favourites (all Grandma's, of course)
Bread and butter pickle
mustard pickle
picallili
and Quebecois corn relish, and Quebecois "ketchup maison" (really a sort of homemade red relish with tomatoes, onions, and other tasty fruits and veg)

[srsone]

gravy...is there anything u cant put gravy on?

sausage gravy for biscuits and gravy..

brown gravy...i love dipping kfc chicken in their gravy.
wet fries--french fries and gravy
brown onion gravy on chicken fried steak...

gravy made from the turkey drippings on thanksgiving...

chicken gravy on chicken fried chicken...

red eye gravy on a country ham....

sopranos sunday gravy...slow cooked with veal,pork and sausage...

[mamachef]

I could get down on all fours and lick good gravy straight from the catbowl. Do not tell my mother.

[srsone]

or the cat......

[chef chicklet]

I think you forgot, lamb gravy or sauce. It's the richest most decadent sauce. Dark and full of so much flavor. Over the best, creamy mashed potatoes.... to die for!

[srsone]

true....

but it falls under the first sentence... gravy.....
the examples i listed are the ones i usually make/eat/enjoyyy most often....

[KansasKate]

Home made chimichurri. Several of my friends in BsAs make great chimichurri -- it is so much better than anything out of a jar or made at a restaurant. I love it with choripán or empanadas.

[weewah]

Thoom.
It's a white garlic sauce from the middle east, and it is fan-f*ck*ng-tastic!
It is tangy, massively garlicky, and a have-to-have for Middle Eastern and mediterranean foods.

Here's a link to the recipe I put up on Chow:
http://www.chow.com/recipes/28592-tho...

[Johnny West]

H.P. Sauce
French's Yellow Mustard
Hunt's Catchup
Louisiana Hot Sauce
Piri Piri
Best Mayo
Miracle Whip
Dill Pickle Relish
My Grandmother's chili sauce

[alliegator]

The red adobo salsa at this place near my home:
http://www.facebook.com/#!/Tacoheads
I'm usually not a mexican food fanatic, but this sauce is soooo good. Word on the street is that they will be bottling it soon. It's blazing hot at first, but kind of settles out in your mouth as just nice and smoky. I would love to be able use it in my own recipes.

[SherBel]

HP Sauce. (House of Parliament). It's from the UK, and I eat it with steak, as did my father before me. I'm addicted to HP, although I use only a tiny amount on each bite, and sometimes none at all if the steak is particularly stellar. I have to have it on the table though, my little pot to dip into; it's my steak security blankie.

And I don't mean the new, "extra flavour boost" crap version or whatever they call it....the original is what I require.

(With apologies to the Americans, A-1 is the pale, weak, anemic cousin of HP.)

[GraydonCarter]

Heh, at a pub in Ireland there were packets of Brown Sauce on the table. I had to laugh because they weren't labeled HP or Chef brand, they just said "Brown Sauce," which sounds odd to my ear -- a little like calling mayo "White Sauce," ketchup "Red Sauce," or mustard "Yellow Sauce."

[SherBel]

Yep, "Brown Sauce" .....needs a little PR boost, methinks!

[alliegator]

Stuff is fantastic on scrambled eggs. I know--wtf? Trust me....

[cgfan]

It's tough to single out one, but perhaps the most amazing condiment I have come across, (only to never find it again in a store, though one can order it directly on-lne), is a fantastic unpasteurized red wine vinegar made by Steven Singer called Aceto Vivo.

I somewhat randomly picked it up as it was the only red wine vinegar that I could find that was unpasteurized (At the time I was looking for a way to start a mother-of-vinegar going for my own homemade red wine vinegar.) I recall it being a bit expensive, but the rarity of finding an unpasteurized RWV made it a no-brainer, as I had been looking for one for more than a year. Now having tasted the product I now know that it's price was easily justified for it's aesthetic qualities as well.

[mamachef]

I love Gomasio: toasted sesame seeds mixed with sea salt crystals. I also really like a good Dukka made with toasted walnuts. I eat these on virtually everything and in everything, but Love gomasio on eggs scrambled with a dash of sesame oil and soy and chopped green onions, with a side of gingery sliced cucumbers....

[cheesemonger]

Shichimi Togarashi. On everything.

[dagoose]

Yank Sing's Delightfully Hot Pepper Sauce.

[EWSflash]

Fish sauce.
Honestly, other than sneaking some MSG into the dish you're making, either anchovy or fish sauce brings the glutamic acid, and it's pretty easy to bury it in a dish. Makes all the difference and people will go nuts with what you gave them and not know why.

Please don't bombard me with the food sensitivities posts, I know my audience. Thank you.

[alkapal]

whoa there, ews flash...you...you...you mean that you don't want to hear MSG whiners?

[ryback]

Try fish sauce in Caeser Salad

[FISHINC]

Ritter brand ketchup. Long discontinued but I think I can still taste it today on Scrapple.

[ZenSojourner]

SCRAPPLE! THAT's the stuff my dad loved that I can never remember the name of!

[Passadumkeg]

I miss scrapple and make it. Zen, you dad was a Pennsy boy; so was I.

[ZenSojourner]

Pennsy? YOu mean like from Pennsylvania?

No, he was from Indiana, family of German extraction. He was 2nd generation born here in the US. Heavily into the whole "kill it, grind it up, stuff it in a casing, and call it sausage" mentality that seems to go along with a German (or Polish) heritage.

He liked souse too. I loved him, so I cooked it for him. *shudder*

[Passadumkeg]

I just bought some souse for sandwiches.

[4Snisl]

3 years ago, a friend brought back a small jar of chili paste from Cambodia. His story is that it was pounded by the hands of a transsexual man outside his favorite place for breakfast. He said as soon as he tasted it, he knew he had to bring some back for me....

It was salty, SPICY, and just a little bit sweet. He has no idea what it is called, but it was brick red, had the consistency of a slightly sticky paste shot through with chili seeds. It was particularly wonderful on eggs, noodles, vegetables potatoes, meats....argh, just about everything.

My supply was finished within 6 months, and the taste has haunted me ever since.

[Bada Bing]

That's one cool story!

[YAYME]

homemade BBQ sauce
Frank's Red Hot
Siracha
Balsamic
Black Truffle oil

[ZenSojourner]

Salt.

Not sea salt.

Not rock salt.

Not kala namak.

Not kosher salt. Or Celtic salt. or Fleur de Sel.

Just plain ol' 39c per pound in the round cardboard box with the pop-up metal spout

Salt.

;D

[alkapal]

salt isn't a condiment.
it is a seasoning and preservative.
;-D.

[Passadumkeg]

A salting my senses!

[pikawicca]

Anyone remember when, in addition to the metal pouring spout, the box had a plastic shaker built in?

[Whats_For_Dinner]

Oh, duck fat, sweet, wonderful duck fat. There is no other way that I'd rather eat a slice of warm fresh bread.

[sexyLAMBCHOPx]

Good ol' Ketchup.

[J.e.m.]

Harissa.

[CocoaNut]

The roumalade at Outback. That's the ONLY thing good at Outback. Absolutely love it!

[ospreycove]

It is Black Mullet season in S.W. F.orida, and a couple of Mullet Men that I know have taken to drying and smoking the Mullet Roe( bottarga), it is quite good grated over pasta, and the fresh Roe sell by the pound!!!!! sauteed with bacon like Shad Roe of the N.E.

[alkapal]

ospreycove, have you tried "swamp mustard" on smoked mullet? (maybe i already mentioned this to you...). http://chowhound.chow.com/topics/659069

[tatamagouche]

Oh—a well made chimichurri is hard to beat.

[Veggo]

Agreed. I make it about weekly and the 20 minutes I spend de-stemming the parsley is therapeutic. I have frequent dinner guests who put it on everything.

[JayL]

Why are you de-stemming the parsley?

[Veggo]

You mean I don't need to? Maybe I heard the song "Twigs and seeds" too many times...

[ospreycove]

veggo, you must be "Classically" French
trained, I had line cook once who did that, it is tim,e consuming ;but worth the effort!!

[alkapal]

is it worth the effort?

i just take the parsley bunch, hold it leaves down -- as a bunch -- then shave down starting just above the leaves, paring them off, really. some stems get in, but just the more tender ones. it is easy to do, and takes WAY less time than picking off the leaves.

[laliz]

that's what I do too

[Divamac]

I don't think I can add anything new to the discussion, but I am chiming in anyway! There are many that I love: Cilantro and mango chutneys, Salsa verde, Mayonnaise, Real Dijon mustard, Prepared horseradish, Worcestershire sauce, Banana pepper sauce I had in Barbados. But the ultimate is probably Sriracha mixed with Kewpie mayo. On anything.

[repartee]

Lingham's Chilli Sauce - something about it. Apparently a devoted fan base.
Umeboshi Dressing - From Zen Temple cooking. Umeboshi plums blended with soymilk and sesame oil. I dip asparagus wrapped in bacon in it
Sesame oil
Yuzu Kosho
White Balsamic Glaze
Mango Chutney

[Veggo]

Linghams! So good on tacos, so hard to find.

[BobB]

Perhaps because the thought of asking out loud for Lingham's Sauce deters many, for fear of bringing to mind its Sanskrit homonym...

[tatamagouche]

I think that's a very small hyperlinguistic minority. Do tell!

[BobB]

Oh, I don't know - most ex-hippies and others who were around and aware of the Eastern religions fad of the 1960's - '70s are familiar with the term "lingam." Which according to many scholars doesn't historically bear quite the phallic connotations Western dilettantes attributed to it, but that's certainly how I learned it!

[tatamagouche]

Aha. Slightly earlier than my time. Gotcha!

[alkapal]

i guess there is no lingamberry, then?

[Passadumkeg]

Lingonberry sauce is so delicious on red meats and game.

[buttertart]

alkapal: You sly thing!

[repartee]

So true about the availability, Veggo!

[tim irvine]

I can't think of one in this post I would not love, but I have to go with mayonnaise. For jeanmarieok who said ketchup on hot fries..I agree with plumtart...try mayo. That is my weakness. For the poster who said they were dabbling in mayo and the one who said they like chipotle mayo but not mayo, it is pathetically easy. My recipe is two room temp egg yolks and a rounded teaspoon of Dijon and a pinch of salt plus juice of a lemon...drizzle in a cup of peanut oil. Whisk or process a few drops at a time until it begins to emulsify. For chipotle, use less lemon and throw in a chipotle or two to taste, with adobo. The possibilities are many (fresh tarragon, garlic, Cholula, a little garam masala), but regardless, it makes me lick the bowl.

[missclaudy]

I've been making a sauce of sherry vinegar mixed with pomegranate molasses and eating
it on everything. I think it's as good or better than the$$$$$$$ pomegranate balsamic vinegar for sale at Garces Trading in Phila. Mayo with Pom MOL and a little hot sauce is yum too.

I LOVE lemon pickle on most foods and on sandwhiches, also preserved lemons taste great in grain dishes around here lately.

[alkapal]

i'm liking that sherry vinegar-pom combo....

[Bada Bing]

I terms of sheer frequency of use: ketchup and fish sauce.

I cannot omit, however, the fabulous Mexican-style salsa made by a friend of mine for Xmas gifts.

[limster]

Sambal belachan with a squish of kalamansi lime.
Pickled green chilli.

[Rich102]

There are so many. Some of my favs are North African Harissa, Indian Coconut Chutney (the Indian stores have a type frozen in small containers that's excellent), and Greek skordalia. Bufalo brand chipotle sauce is pretty good, too.

[chef chicklet]

Aji is the most memorable and best. Then I think it would be my cranberry conserve, it rocks on turkey and dressing sandwiches. Ham and swiss, or warmed brie.

[mariacarmen]

how could i forget aji???? and llajua, the bolivian salsa.....

[Passadumkeg]

What is kilkeenja, the spice in llajua and where can I get it?
ps Nor quineoa

[mariacarmen]

i have no idea. i make a version learned from my "mother-in-law" - simple as can be, but delicious and tastes fairly authentic: 1 tomato, a yellow chili pepper (or more if you like it hotter like we do) - (and by yellow i just mean yellow, i don't know what kind it is specifically
but it's a fatter at the top and comes to a point, not a skinny serrano type. more like a jalapeno but yellow, and not anywhere near as spicy - she wrote it as Aji.)

let's start again: 1 tomato, 1 yellow chili, a sprig of cilantro, a sprig of curly parsley, a small onion, chopped, and one teaspoon of salt. chop all roughly, then blend in blender. you should have a soupy sauce, brownish red in color, with green flecks, good saltiness and whatever heat you like. it sounds so simple, but it's really quite addictive.

[Passadumkeg]

I know yellow aji, I'm guessing mom uses parsley instead of kilkeenja. I've heard it called "black oregano".

[mariacarmen]

hmm.. now i'm wondering if kilkeenja and quirquiña are the same... we found quirquiña mentioned in several recipes in our Bolivian cookbook and when we looked it up it was compared to cilantro. I just did a google and funnily enough it came up with a question you posted on CH! the words just sound so much alike, but i found nothing for the spelling kirkeenja. if they are the same, then that would actually explain the cilantro in the llajwa recipe, rather than the parsley.

[Passadumkeg]

Your spelling is correct, mine ain't. Where can I get quirquina?

[mariacarmen]

in Bolivia! Here, you sub cilantro.

i looked for it, actually, here in my neighborhood, where there are a lot of shops with a great variety of herbs and spices (a lot of "curative" stuff, a lot of which I'd never heard of.) I have never seen it.

[chef chicklet]

those yellow chiles are everywhere here in ca. I've even seen them sold fresh at the $1.00 store. Those are simply fried, sprinkled with salt, lots of black pepper and eaten as an appetizer. And they are warm, not as striking as a serrano, more like you said the jalapeno. delish.

[mariacarmen]

yep, i'm here in CA too. never had them as an app - sort of like padrons! - i'll have to try that. thx!

[alkapal]

chef c, is your cran conserve on chowhound in some thread?

[chef chicklet]

Here I am again.... apologizing for not answering my requests. Sorry!
I don't know, maybe, but I have it written down, I will get it to you if you still want it. Finally had the surgery, off all the meds and I think my brain is beginning to function somewhat... let me get it.

[alkapal]

coool! good recovery, i hope!

[spinachandchocolate]

J.T. Pappy Hickory Heaven Sauce. It's kind of like a BBQ sauce but so much more. I use it on EVERYTHING...chicken, roasted tofu, veggie srit fry, tuna salad, a dip for veggies, as a salad dressing, etc. Their mild flavor sauce is awesome as well. Great added bonus the calorie content is half the calories of BBQ sauce.

[rosepoint]

+1 for Yuzu Kosho (fabulous when mixed with ranch dressing)
Hoisen + Schriacha mixed together
+1 Thomy mustard (with liverwurst and onion on rye- yummmmm)
Honeycup Mustard (mixed with mayo and chopped pickled jalepenos with a turkey sandwich)

[Essbee]

Ok, so I'm simple. Arbie's Horsey sauce. And of course, any deep fried appetizer is better dipped in ranch dressing.

[JayL]

My homemade horseradish sauce to go with prime rib...almost forgot about that one!

[laliz]

I don't like ranch but I sure agree with you re the horsey sauce

[Desdemonal]

Sour cream mixed with Chipotle peppers in Adobo. It's amazingly addictive, especially on fish tacos, nachos, anything Mexican really. I keep cans and cans of the chipotle peppers in the pantry, since they're hard to come by sometimes, and love to marinate chicken with the pure stuff.

[Passadumkeg]

Yum! Or sour cream and diced fresh roasted green chiles; so fresh, light, and a buzz!

[just_M]

You forgot to say *Hatch* green chiles, because you know without the *Hatch* it won't be near as good. ;-)

[Passadumkeg]

Funny, now that I'm back in NM, the locals avoid Hatch, because it is so much more expensive that the same green chiles form the surrounding towns. Hatch is kind of an export item. Deming chiles cost half as much and I can't taste the difference.

[just_M]

I'll have to remember that. Having been Hatch deprived for so long due to cost, maybe I can afford to play the chile game after all! Thanks PDK

[mariacarmen]

that sounds divine. reminds me of chile con queso served with tortillas or tortilla chips. mmmmm.....

[BobB]

That reminds me of my own recipe for spicy remoulade - mayonnaise with lemon juice, chopped jalapeños, and habanero hot sauce mixed in. Great on fish.

[samsaulavi]

The best condiments are the ones made from scratch. I've been making my own Teriyaki sauce for years. I also make my own hot mustard. I now make my own Worcestershire. I'm dabbling in my own mayo. We never knew how good mayo could taste (I love Thomy, though there is nothing like homemade). I've spoiled my kidsand they insist I write down every recipe. I told them I plan to hang around for awhile. Hubby is just happy I cook.

[easily amused]

Honeycup mustard is delicious and tangy
http://www.farawayfoods.com/honeycup.html
Bacon salt gives a unique flavor to many dishes.
http://www.baconsalt.com/
Trader Joe's Wasabi Mayo is always in our fridge.Great on grilled chicken burgers.
Just about any type of Kimchee

[chefdaddyo]

Skordalia as a dip w/ fried calamari. And Stonewall Kitchen cranberry-apple chutney. A fave at our house to compliment Niman Ranch pork chops grilled over hickory chunks.

[Passadumkeg]

Diced, fresh roasted New Mexico green chiles. Even good on Corn Flakes!

[mariacarmen]

god love ya, PDK.

[Island]

Oh yeah NM green chiles. I'm jealous of your green chiles and NM cusine. Love it and can't get anything close to it in any restos here.

[miss marley]

Toum...its a garlic dipping sauce that is very popular in Lebanon

[alkapal]

toum makes us go crazy -- slathered liberally on marinated roast chicken, wrapped in lavash bread with turnip pickle! when you bite into that combination of food, you know that God blessed the earth with garlic!

[sarabean]

olde cape cod cranberry mustard- thick and sweet & spicy-tart, absolute heaven on a turkey burger w/ smoked VT cheddar and applewood bacon!

stonewall kitchen country ketchup-makes frozen veggie burger patties crave-worthy

heinz tomato ketchup- what's an all american girl to do? it rocks any time of day or night!
fun topic!

[Bill Hunt]

Wormwood jerk seasoning.

Hunt

[alkapal]

you know the story of wormwood and jacob's goats in the old testament?

[Bill Hunt]

Actually, that was my bad. It is Walkerswood Jerk Seasoning, and I was just too lazy to go upstairs to the pantry. I knew that it did not sound correct, but could not connect the dots!

Now, Wormswood has been baned in the US for sometime now.

Note to self: do not be so lazy!

Hunt

[gordeaux]

I got absolutely hooked on the little jars of walkerswood paste this spring...until I started making my own. Insanely good!

[alkapal]

gordeaux, you cannot leave that just hanging out there. you must, of course, share your winning recipe with all of us eager fans! thanks!

[easyonthesalt]

I love chipotle mayonnaise (even though I hate mayo)
ginger/scallion sauce
french dijon mustard
aceto balsamico di moderna
au jus
and
butter

I'm not sure if butter counts as a condiment, but it should be because there's nothing butter isn't good on or with.

[tatamagouche]

LOVE this topic.

From a bottle, Costa Rican Lizano. It's sorta like Worcestershire sauce, but with vegetables in it, brown-green, a little tart. I worshipped the stuff and I'm not really sure you can get it anymore, because it wasn't—at least it didn't used to be—labeled Salsa. Anyone else know what I'm talking about?

http://www.lizanosite.com/index.html

[GraydonCarter]

I'm surprised Worcestershire Sauce, Heinz 57, A1A hasn't been mentioned. In UK, "brown sauce."

[tatamagouche]

I also love my Carmenere-flavored salt from Chile—which, sadly, is almost gone.

[BH.]

being Canadian, H.P sauce, House of Parliament , is not available in the U.S. Thicker than American A1. Great on eggs!!!!!

[Firegoat]

I just saw HP sauce at the Food Pyramid in Tulsa, Oklahoma just recently. Good stuff.

[srsone]

im pretty sure i have seen HP sauce in the British section of local publixes here as well

[linguafood]

Wegmans carries it as well.

[Kelli2006]

World Market stocks HP sauce.

[jeanmarieok]

Kroger has two varieties in the international food section.

[JMF]

HP has always been available in the US.

[hippioflov]

I've seen it at World Market. Love the stuff!

[BKK Brendan]

Just saw your post, but yeah Lizano is great. When I was in Costa Rica I would eat it on just about anything. If I remember correctly, the Lizano Salsa doesn't any vegetables in it. It may be exactly the same as what you are looking for, but without the vegetables. I've been able to buy it at a store in Michigan, but getting it online is probably the easiest way.

[tatamagouche]

Yes, it's the stuff they label Sauce rather than Salsa—the label says "vegetables" but doesn't specify, so who know what that means.

I guess I haven't tried to find out if I could buy it online for years; now, there it is! So thank you for inspiring me to look again!

[kubasd23]

My apologies for bumping this thread so late, but I love Salsa Lizano!! I stock up when I'm in Costa Rica, but you can buy it through Tico supply websites. I wish I could remember the name for you, but I'm drawing a blank... I just ordered some about 6 months ago

[ta0126]

not mentioned yet...

• mayo/aioli that contains smoke. have had some great restaurant chipotle mayo. from the store, hellmann's bacon-tomato product delivers the smoky hit.

• chinese ginger-green onion/scallion oil.

• a pat of butter. in something sweet, savoury, whatever. butter should be spelled better.

[LA Buckeye Fan]

While I think all these sound wonderful, I can't pass up an aioli. My favorite is a lemon saffron, but really any aioli beeps my horn.

[jeanmarieok]

Best is situational - like Heniz ketchup for perfect, hot french fries. Real maple syrup for buckwheat pancakes. A mango chutney on a curry. I am a big sriracha fan, and add it to almost everything (even ketchup, salsa, chutneys, etc)....

[Ferdzy]

The best condiment is the one best suited to whatever dish you are eating... and it will therefore be different all the time.

That said, I love all kinds of hot sauces. I also make my own chutneys, relishes and pickles, usually dill but I made some spicy bread & butter pickles that were sooo good. It's time to make chow-chow, and also beet, cabbage & horseradish relish. Yum!

Sriracha of course, is not so much a condiment as a vegetable.

[Passadumkeg]

Marshmellow Fluff! So many uses!

[Jess321]

Spekuloos spread! Think Nutella, but instead of chocolate hazelnut, it tastes like graham cracker and shortbread cookies. YUM!

[plumtart]

The Mayonnaise at Marlow + Sons / Diner in Brooklyn is one of the greatest revelations of my adult life. It's texture could be described as light and the flavor is rich and bright and utterly addictive. It puts all other french fry companions to shame.

It should also be noted that the Mayonnaise at Saltie (started by the founding chef of Diner) is superb as well.

[braisinhussy]

I echo the votes for aged balsamic and for sriracha. I also love ground chili-garlic-basil paste.

As for things that I've eaten outside the home (and wish I could replicate....): I'm thoroughly enamored with the vinegar-based cilantro "chutney" -- more like a liquid for dipping or pouring -- at a great hole-in-the-wall Afghan place in town, and with the chunky hot sauce at my favorite Tibetan restaurant in MA.

[jiminy]

One chef I used to work for made a damn good onion marmalade, amazing with roast beef, pates, breakfast cereal. He also always had a jar of duck fat from his pate du foie gras that I used to spread on the fresh baguette.OMG it is the best thing I have ever had with bread

[tastyjon]

The Thais serve a condiment tray at most simple eateries... which might include a sriracha-like red sauce or two, something dark/unami, a hot oil, etc. Is there a good guide as to what to add, to what dish?

[JayL]

And we sometimes get a fish sauce with thinly sliced chilis in it. Great stuff.

[JungMann]

The condiment tray is meant to allow you to season your food to your own taste. How you use the condiments depends on whether you think something needs more salt, sweetness, heat or sourness.

[Bigley9]

I love a good onion marmelade!

[Passadumkeg]

Freshly grated horseradish. Kaboom to the sinuses!

[xcskier20]

Really good fish sauce! It adds so much depth and saltiness (umami?) to everything from broccoli stir fry to risotto.

[JayL]

We love fish sauce. Oh yeah.

[lacunacoil]

there ya go. +2

[mariacarmen]

+3

[JayL]

Ok...I started the thread so it's only fair I weigh in on the subject.

My favorite condiment in the world (to date...could change tomorrow) is coconut chutney from the nation of Trinidad & Tobago. This stuff is excellent. I am not a fan of coconut (mainly turned off by the bagged stuff we grew up with here in the US...horrible texture & taste), but I could eat my weight in coconut chutney. I'm sure there are many dishes this would go well with, but some of my T&T favorites for this to accompany are: doubles, aloo pie, pilau, and bake & shark.

Another favorite, probably just below the coconut chutney, would be various Trini pepper (peppa) sauces. Now, Trinidadians like their food spicy (and the pepper sauce is no exception)...but they also like FLAVOR. This is something many Americans completely forget about when they go for the bottle of hot sauce. Here, alot of folks just want "hot" (mainly to show off I believe). In Trinidad the pepper is hot, but it is also full of discernible flavor. Awesome stuff.

One more thing...Tamarind Chutney. Specifically Chief brand Tamarind Chutney...also made (of course) in Trinidad.

I'm almost married to a Trini and have fallen in love with their food...as apparent by this post. The foods are great, and the various West Indian condiments can really top off an already great meal.

Thanks for all the replies so far....keep them coming!

[alkapal]

do yourself a favor, jay l, and make some of the sri lankan coconut chutneys with sril lankan curry. i have some links in my chow recipe for black meat curry.

[Shrinkrap]

Are you still there? I have forever been trying to replicate my Aunt Helen's hot sauce. My mom is from Nevis (near St. Kitts), but we have lots of relatives in other islands, and I just can' find the right recipe. I suspect it is from Trinidad, and has in addition to peppers, vinegar, and either mustard or tumeric; something that makes it very yellow. About the consistency of heavy cream, but with visible bits in it.

[Luna2372]

I think tamarind is an unsung flavour. I love it in chutney, Branson Pickle, worcheshire and just as paste on it's own.

[GraydonCarter]

The most popular condiment in the USA is ketchup, soon to be replaced by salsa in popularity.

I like a nice spicy mango chutney.

[southernitalian]

I put chili garlic sauce on everything these days. Can't even look at Sriracha. I think this is so much better and hotter.

[mucho gordo]

I don't know about hotter but definitely better on everything.

[ninrn]

Ditto on the Chili Garlic. Sriracha pales by comparison. Have you ever tried a kind of chili garlic paste made by Caravelle/AnHing Corporation called Tuong Ot Sate An Pho (the English title reads "Ground Chili Garlic Oil" but it's a very thick paste? If you haven't you must. It's addictive. I even eat it on toast.

[woodleyparkhound]

When I was in the Peace Corps in Nepal, a few of us went out east to a very remote location to conduct a training. We took a plane, then a 12 hour bus ride, then we walked for 3 days. Nepali food is dal bhaat twice a day (lentils, rice, and a vegetable or two, accompanied by an "achaar", which is a condiment - there are many different types.)

While at this location, we were served an achaar with our meal which was nothing like anything I'd had in the country before. It looked like a pile of moist black dirt on the plate. It tasted like the essence of lemon. I was told it was made by somehow boiling down these huge lemons the size of grapefruits that we saw all over the place in that area. It was spectacularly good with dal bhaat. I've never forgotten it.

[qurlym]

You should try ground Limoo Omani .. Its persian sun dried lemons or limes ground. Could be similiar enough... looks and tastes very similiar to what you described. BTW that and sumac are my go to condiments.

[Kristique]

Ponzu Sauce
Stoneground mustard (amish or dutch style, yum yum)
Redneck pepper
Tiger Sauce

[gordeaux]

Hot Giardiniera
Szechuan Chili oil
a good raita
Deshi Chutney
Salsa de Chile de Arbol
Pico De Gallo
Xni-Pec
A simple wedge of lime

[GraydonCarter]

What is Deshi Chutney?

Cilantro? Ginger? Dates? Yogurt?

[gordeaux]

Basically, cilantro chutney
Cilantro, chile, coconut, ginger, garlic, lime juice. hing.

[mbfant]

I'm surprised nobody has said Aceto balsamico tradizionale di Modena, i.e., the good stuff, aged at least 12 years.

I'd also have to include Manni extra-virgin olive oils (disclosure: I work with Manni).

[Caroline1]

Well, "flavor adder" and "condiment" are not necessarily synonyms in my book, but in either case, I would have to say Courvoisier. Has been for decades. It's a favorite. But so is Pommery mustard, the big whole seed kind in a crock from France. And then I use a fair amount of real wasabi powder sprinkled over things. The norm is to mix it with water and use it as a paste, but it has a wonderful nutty surprise flavor when sprinkled on things.

[guilty]

OK, I must know how you use Courvoisier as a condiment . . . ?

And I agree that wasabi powder is interesting in all kinds of contexts.

[Caroline1]

A few drops of really good brandy enhances a lot of things, not the least of which is a bit on a steak with some melting butter too. And as I comment, there is a difference between a "flavor adder" and a "condiment," so while I don't standardly have a bottle of Courvoisier nestled up against a bottle of mustard on the table, I do use it regularly as a flavor enhancer in pan sauces, sprinkled liberally over cakes prior to frosting them, a bit in macerating strawberries for shortcake. Lots of things!

[c oliver]

Sesame oil probably. The list is too long.

[BobB]

Or even better, hot (chile) sesame oil.

[c oliver]

That also.

[repartee]

Yeah. have to agree.

[pikawicca]

Amazing housemade hot pepper sauce for donner kebab in a restaurant in northern Virginia back in the early 70's. It was incredible. Sadly, the guy left for South America and would not part with his recipe.

[Masonville]

Pickapeppa, hands down, best. And, if you're salt-challenged, Trader Joe's chili pepper sauce. It's got moderate heat, flavor combination is cumin/vinegar/peppers and zero ZERO salt.

[Aravisea]

Pickapeppa is good stuff.

[sisterfunkhaus]

Pickapeppa stands out as my favorite too.

[Shrinkrap]

+1 pickapeppa. Also sambal oelek...or is it sambal bajak...the cooked one....

http://www.epicurious.com/tools/fooddictionary/entry/?id=4395

"sambal
[SAHM-bahl
]Popular throughout Indonesia, Malaysia and southern India, a sambal is a multipurpose CONDIMENT. Its most basic form is sambal oelek, a simple mixture of CHILES, brown sugar and salt. Another popular blend is sambal bajak (or badjak ), which adds CANDLENUTS, garlic, KAFFIR LIME LEAVES, onion, TRASSI, GALANGAL, TAMARIND concentrate and COCONUT MILK. Sambals have a multitude of variations, however, depending on the ingredients added, which can include coconut, meat, seafood or vegetables. Sambals are usually served as an accompaniment to rice and curried dishes, either as a condiment or as a side dish. Sambal oelek and bajak, as well as some variations, can be found in Indonesian and some Chinese markets.

Read More http://www.epicurious.com/tools/foodd..."

[alkapal]

sambols in sri lanka are fabulous, too!

[Luna2372]

+1

[Big Bad Voodoo Lou]

Balsamic glaze/reduction on almost anything, from focaccia to steak to vanilla ice cream
Barbecue sauce -- usually a sweet, tangy, smoky one works best for anything
Spicy mayo with certain sushi rolls
Tzaziki sauce on almost anything
Creamy horseradish sauce is a new favorite of mine, but I love the stuff!

[gordeaux]

A balsamic reduction is insanely good on.....
Pizza!

[Island]

+1 for tzaziki and I love Atomic horseradish.

[Passadumkeg]

Beluga.

[c oliver]

I'm coming over to YOUR house!

[Passadumkeg]

Back in the US, back in the US, back in the USSR! I can't believe how much I ate in '69-70. I guess I had an inkling I wouldn't be able to afford it again. Now I'm happy w/ cod roe.

[c oliver]

I just "discovered" flying fish roe. Two oz. for <$15.

[Veggo]

Try an omelette with swiss, gruyere, or gouda, topped with sour cream and flying fish roe. Killer.

[c oliver]

OH. WOW. We're down in SoCal. If I can find the roe, that will be on the menu this week. Maybe for dinner. Champagne?

[Passadumkeg]

I catch lake trout or land locked salmon an, if it's too lat to throw them back, I eat the roe.

[amokscience]

Soy sauce fixes a lot of things.

[Isolda]

Fig molasses.

[julseydesign]

date molasses!

[mom22tots]

Wasabi and Gulden's spicy brown mustard. But not together!

[BobB]

Are you sure about that? A mix of the two sounds appealing. - especially if you add some cayenne pepper! I wouldn't vouch for the resulting color being too appetizing though, unless maybe they were presented in a nice tricolored swirl. ;-)

[mom22tots]

You could be onto something....

[samsaulavi]

And why not?

[sueatmo]

I agree that Gulden's mustard is a fine condiment. It is my fave mustard.

[Tripeler]

Yuzu Kosho, from Japan. Made with yuzu citrus and peel, plus other spices.

[LauraGrace]

Thomy mustard in a tube in Germany. Particularly the spicy kind. YUM.

I'm a pretty big fan of the vinegary, peppery barbecue sauce one gets in parts of North Carolina -- it would be good on just about anything.

[samsaulavi]

Thomy mayo is awesome - you can get it in Switzerland! We ration it out in our home!

[Sue in Mt P]

I have a great recipe for NC Q sauce. Let me know if you want it.

[buttertart]

Butting in - we all want it. Please please pretty please.

[Sue in Mt P]

I knew it! Of course.

1/2 cup cider vinegar
2TB brown sugar
1 onion, chopped
1 tsp salt
pepper to taste
1/2 tsp cayenne
1/4 butter
juice of 1 lemon
1/2 cup water
Dump all into a pot and simmer for 20 minutes, or until the onion is soft.

[buttertart]

I'm going to make this. Thanks so much. I can't stand the tomatoey sweet ones.
(Isn't there an NC sauce with yellow mustard and hot sauce? different part of NC?)

[Sue in Mt P]

Mustard sauce is South Carolina. As a born and bred NC girl, mustard on Q is just wrong. I don't like tomatoey sweet ones either.

[buttertart]

Aha! I'm a Yankee, I don't know these things. Thanks again.

[Sue in Mt P]

LOL! Right, how would you? And are welcome.

[Veggo]

I'm a Yankee carpetbagger who has lived in both Carolinas, and their variations of 'Q are both good. But they are so different, it's amusing. Neither has respect for the other, but it's a friendly competition.

[johnnaef]

sriracha

[mariacarmen]

+1 on sriracha.
Also green habanero hot sauce.

[MattInNJ]

+1 on both of these, yum

[fourunder]

Barbecue Sauce

Horseradish Mayo

Ginger & Scallion Oil

Chili Oil

[quazi]

busha brownes spicy love apple sauce(chutney) great on fries

[Veggo]

A tart Bar-le-Duc currant jelly with foie gras...yum! Also, katjap manis with cornish hens.

[buttertart]

Bar-le-Duc is something I have heard about since forever and always wanted to get my hands on. Was this recently? In the States?

[Veggo]

Lausanne

[buttertart]

Figures.

[sarabean]

perhaps this may be helpful?

http://www.cardullos.com/vendors/view...

[BobB]

Holy moly - $40 for 3 oz of jam? You could get some halfway-decent caviar for that price!

But then (according to the site), this is the only jam where each little red currant is carefully hand-seeded using a goose quill.

[buttertart]

That's what I was surprised about seeing the pics - doesn't look seeded to me. What is the world coming to.

[Island]

Yeah they missed a few. Hype.

[pikawicca]

Please tell me where I can get halfway decent caviar for under $15 per ounce.

[c oliver]

+1

[cosmogrrl]

MAy not be the best caviar, but I think it qualifies as halfway decent

http://www.californiacaviar.com/our_c...

$38 per oz.

[BobB]

I know we're not talking serious Iranian at that price (or anywhere near it). Granted I was being somewhat hyperbolic, but also thinking of the fact that many of my Russian friends happily serve $5 jars of supermarket salmon roe "caviar" with their vodka, and what you can get for $15 an ounce is a big step up from that.

[Caroline1]

I doubt the $40.00 jar of Bar le Duc red currant preserve tastes $35.31 worth of difference better than this:
http://www.amazon.com/Hero-Red-Curran...

[eclecticsynergy]

Most of the Hero brand jams are very tasty, noticeably better than their American counterparts.That's mass-market brands, of course. Nothing beats homemade.

[cgfan]

Hurrah for Hero brand preserves! I like them for their lack of added pectin and their simple ingredients list.

[alkapal]

hero is terrific!
homemade flavor
really fresh

[LaLa]

I love Jane's Crazy Salt ....we use it a lot. They also have a lime verison that is super on corn.

[samsaulavi]

My kids put Jane's on everything! Best invention in the world. Eggs, soups, pasta...

[nosey]

Jane's and Crystal hot sauce season just about everything we make. of course, they are in addition to the "regular" seasonings for a dish.