Condiments

[DeRigueurMortis]

What condiments do you ALWAYS have in
your cupboard/fridge and would feel slightly panicked not having them available?

My essentials are (in no specific order):

• Mayonnaise
• Dijon Mustard
• Tomato Ketchup
• HP sauce
• Franks Red Hot Sauce
• Siracha
• Soy Sauce/Tamari
• Liquid Smoke
• Mushroom Ketchup
• Worcestershire Sauce
• Wholegrain Mustard
• Kimchi

Not sure they qualify as condiments but I always have Fish Sauce, Gochujang, Chinese cooking wine and various vinegars (balsamic/red/white wine/cider) plus a standard veg oil and some nice Olive/Rapeseed for dressings.

Is there any fabulous condiment I'm missing that's a game changer?

Don't get me started on the herbs and spices

Ketchup
Supermarket own brand soy sauce
Slightly fancier soy sauce

End of

I love seseme oil. I've always got some. If I cook for myself I revert to something with noodles or rice and it gives that authentic oriental savoury flavour. It's really strong so you only need a bit.

I've got mango chutney and lime pickle too.

Sea salt in a mill (Maldon)
Black Peppercorns in a pepper mill (Marks and Spencer)
English mustard
French mustard
Wholegrain mustard
Mint sauce (takes about 3 weeks to get through a jar)
Tomato ketchup
HP Sauce
Soy Sauce (Amoy)
Worcester sauce, L&P
Mayonnaise (Heinz Seriously Good)
Piccalilli
Mango Chutney
Lime Pickle
Horseradish, creamed
Cranberry sauce/jelly with whole cranberries. Ocean Spray, natch.

Only the mayonnaise is in the fridge. The rest is in the cupboard.

Malt vinegar
Balsamic vinegar
Ketchup
Brown sauce
Bbq sauce
Mayonnaise
Garlic sauce
Sriracha
Sweet chilli sauce
English mustard
Wholegrain mustard
Dijon mustard
Mint sauce
Horseradish
Tartare sauce
Cranberry sauce
Apple sauce
Worcester sauce
Light soy
Dark soy

Thank @Blueeyedgirl21

Chilli jam
Balsamic glaze
A range of chutneys
Mayo

I'm starting to feel better about my stash seeing some of these lists 😂

I also have vinegar. It's Sarsons malt vinegar. Can't ever be anything else.
Fish sauce - as a cooking ingredient
White wine vinegar - as a cooking ingredient
Tomato salsa

What on earth do you use all these different condiments on? How do you decide which one you want to use?

Fish sauce
Rice, red wine, cider vinegar
Mirin
Sake
Soy sauce (light & dark)
Worcestershire sauce
Sriracha
Sesame, basil, chilli, olive, sunflower oil
Gochungjang
Miso (is this a condiment?)
Tabasco
Oyster sauce
Hoisin sauce
Ketchup
Mayo
Salad cream
Tamarind paste
Kimchi
Seaweed salt
Lemon juice
Lime juice

Mayonnaise.
Salad cream.
Ketchup.
Mustard.
Nandos medium.
Mint sauce.
Garlic Mayonnaise.

@LudoBear

What on earth do you use all these different condiments on? How do you decide which one you want to use?

Partly it's different people in the house having different preferences (so if we have burgers one person will have BBQ sauce, one will have ketchup, one will have mustard). A lot of them are used as cooking ingredients, they keep for ages so no waste.

Pomegranate molasses - have that one too! Ottolenghi uses it in quite a few recipes, salads and the like.

Thinking of Ottolenghi, rose harissa is another one I have. I think we're getting more into store cupboard ingredients here.

One thing I'm missing is Kimchi. I need to rectify that.

Mayonnaise
Tomato ketchup
Brown sauce
Soy sauce
Chutney for cheese
Dijon mustard

@EventuallyDistracted

We bought pomegranate molasses a couple of weeks ago, thumbs down from the whole family. A bit like neat Ribena.

It's not something I really use on its own. Mix with lemon juice, olive oil, dried mint for a salad dressing. I also have date molasses, it's less tart.

@DeRigueurMortis

Pomegranate molasses

That sounds interesting - how do you use that @MirandaMarple?

In a salad dressing mostly. Mixed with lemon or lime juice, olive oil and dried mint. I also have date molasses, it's less tart.

I have just discovered piccalilli and I'm hooked.

We had a recipe which instructed us to drizzle herby lamb kebabs on a salad base with the pomegranate molasses so that's what we did with it and weren't too impressed. I could make a salad dressing with it, I had also been thinking mix it with mustard to glaze gammon.

Mayonnaise
Aioli
Tartare sauce
Several types of mustard including powder
Hollandaise
Lee & Perrin's Worcestershire sauce
Sweet chilli dipping sauce
Pickles including lime pickle
Red currant jelly
Horseradish
Green and red Tabasco
Celery salt
Several different salts and peppercorns (eg pink for fish)
Soy light & dark

Stop the press fellow condiment lovers and get your mitts on this - Banana Ketchup, I kid you not, is BLOODY LOVELY!

Lau gan ma crispy chilli oil is amazing. Not mega hot but just so tasty! I’m obsessed. I dump it on everything.

@LudoBear

What on earth do you use all these different condiments on? How do you decide which one you want to use?

I use a lot of them in cooking for flavour rather than just to serve with food iyswim.