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[Bert Big Balls]

For a sandwich that has any form of meat in, mustard and mayo. Every time.

 

[Grand Theft Scratchy]

Chipotle aioli on turkey breast slices. Ketchup or mustard on hamburgers or hot dogs.

Tartar sauce with fish is also delicious.

 

[Raven117]

The existence of aoli is what makes it a tough choice. Mayo and mustard are both very versatile. They even go together!

The only version of ketchup that is good is either homemade or the "no sugar added" versions you can sometimes find in stores.

Time and a place for all of the above if you ask me

 

[bob_mugabe]

Industrial mayonnaise tastes NOTHING like real homemade mayonnaise. Can't understand why people keep buying so much of it when making it doesn't require much skill and takes about 2 minutes.

 

[Plies]

Industrial mayonnaise tastes NOTHING like real homemade mayonnaise. Can't understand why people keep buying so much of it when making it doesn't require much skill and takes about 2 minutes.

Give us a quick recipe.

 

[NahaNago]

Mustard for me. I hate mayonnaise. Ketchup is good in small doses for my hamburger. I generally eat my fries without ketchup but sometimes I eat it with bbq sauce.

 

[Vestal]

Mayo+Ketchup = MayoKetchup aka GodTier Condiment.

Use it with some tostones, breaded chicken, sorullitos de maíz, mofongo. Sooo good.

 

[Jooxed]

Sriracha Mayo!

 

[teezzy]

Both are nice. I prefer hot sauce

Anything but ketchup tbh

 

[StreetsofBeige]

I used to get some mayo on sub sandwiches long time, but then switched to mustard. I prefer standard dijon. No honey dijon or the seeded kind.

Never been a fan of mayo. I just use other sauces. I've never bought a jar of mayo ever.

If you want a cheap sauce thats sweet and hot, mix some plum sauce with hot sauce. Not too much plum sauce or else it overrides the heat as it's thick. Do like 70 hot/30 plum ratio. Great for dipping chicken nuggets.

 

[Yoshi]

If I only have the choice between those two, then mustard, because it has some use, whereas mayonnaise is completely unacceptable. Chili sauces (esp. Sambal Olek) are way better though.

 

[HoodWinked]

I never really liked mayo it felt like some out of place concoction. I would always scrape it off the McDonald's chicken sandwich.

But now I think it has its uses. Weirdly the turn came from a very unlikely place, Sushi. Basically those crazy Sushi rolls alot of them are topped with siracha mayo. Anyways I think a switch was activated cause now mayo is pretty good in sandwiches.

Though most mayo is garbage oils like soybean or canola. And a small bottle of avacado mayo is like quadruple the price. Whereas even cheap mustard is made of clean ingredients.

 

[GymWolf]

Mayo and tomato on hotdogs and chips, soy sauce on sushi.

I'm really not a sauce guy in general...

Almost forgot, Olives patè on simple bread.

 

[Cutty Flam]

If it were possible, I'd eliminate mayonnaise from existence

 

[Plies]

Had blueberry mustard for the first time this weekend. Absolutely fantastic.

One fact about mayonnaise that I remember from a college e-marketing class is that brand loyalty for mayonnaise is higher than for any other consumer product - something like 97 or 98 percent.
In other words - if you like one brand you most likely won't be switching any time soon.
I'm a Hellmann's man, myself.

 

[Cutty Flam]

Had blueberry mustard for the first time this weekend. Absolutely fantastic.

If you liked that, then you might love this. On a hot dog with some finely chopped onions, a touch of relish, regular mustard and then you add a touch of this Bone Suckin' Mustard? It's great. The little twist or tang that this sauce has is really good. Idk how they did it but the spice profile must be have been perfected or something

 

[Mitsuda Maniac]

All forms of mustard are gross, makes me wanna puke like that guy on Jackass.

Hollandaise is the God tier condiment

 

[eddie4]

all of ittttt

 

[Paasei]

Mayonaise is a sauce, not a spread. Eat it with fries.
Anyway, as a spread I'd take Marmite over almost anything. It'll be hard competing with peanut butter, though.

 

[Azelover]

BBQ Sauce is my fav. I can't resist it's just tasty.

 

[Ikutachi]

Hellmann's mayo. Miracle Whip is soybean garbage.

 

[Alx]

Mayonnaise for seafood, boiled eggs or fries, mustard for meat and sausages, fish sauce (nuoc mam) on rice for Asian meals, and soy sauce to dip sushi and other variations.
Mayonnaise and mustard have become more optional for me lately, as I prefer enjoying the raw taste of the food.

 

[El Pistolero]

Mustard, baby! And the stronger, the better!

https://tenor.com/view/nacho-snot-sneeze-oops-gif-4052454

 

[Plies]

No joke, I mix mayo, mustard, and ketchup together to make a great condiment of Mustupayo. Tiny bit of Mustard, more Mayo and Ketchup.

I prefer Mayo as a condiment. It's so much more diverse, because it mixes with everything. Mayo and ketchup? Check. Mayo and hot sauce? Check. Mayo and mustard? Check. Mayo and whatever the fuck I want? Check. On fries though? I guess I prefer ketchup over regular mayo, though any souped-up kind of mayo would make the race here too. Delicious garlic mayo with chopped olives and freshly ground black pepper and a squirt of zesty fresh lemon? Yes please.

 

[TheDreadLord]

Honestly, there is nothing like a well made BBQ sauce.

 

[farmerboy]

Tomato sauce

 

[Plies]

Honestly, there is nothing like a well made BBQ sauce.

I make my own barbecue sauce out of brown sugar, ketchup, vinegar, garlic powder, onion powder, Worcestershire sauce, and a little ghost pepper powder which I got off Amazon. Mustard has no place in a BBQ sauce.

 

[kuncol02]

Homemade tartar sauce. There is nothing coming close to it.
Second place would go to black currant jam which goes really well with fries or cheese (especially something like Camembert).

 

[Plies]

Homemade tartar sauce. There is nothing coming close to it.

Agreed.

I've got a fancy one when you actually build the sauce as a mayonnaise, but rarely make it because it's a FREAKING PAIN IN THE ASS, but the following is a good, basic recipe:

-Mayonnaise
-Rough chopped dill pickle or dill relish or capers
-A little fresh rough chopped onion
-Fresh parsley
-Salt
-Pepper
-Lemon juice from a LEMON, not that little yellow plastic hand grenade, or ReaLemon, which is two lies for the price of one.


Give it all a whirl in a food processor, taste and adjust, and add a little sugar. You don't have to make it sickening sweet like commercial tartar, but a little sugar reduces the acidity of the pickles and lemon and helps bring out the other flavors as well.

Adding a little mustard will also add tangy depth and color to any tartar sauce.