I love horseradish as well - one of the reasons I love shrimp cocktail!! I also love mustards, especially hearty grainy ones as well as Dijon. I love chutneys as well as raita (sp?) - that cucumber/yogurt sauce that goes with Indian foods. Love the dipping sauces with sesame oil, scallions, and soy that go with dim sum. I guess I'm a condiment freak - never really thought about it before this thread! There's a hot pepper sauce I like as well - dat'l do it sauce made with datle (sp?) peppers. I love satay sauce and Asian chili paste with garlic as well. I have red, yellow and green curry pastes altho those are more ingredients than sauces I guess. But they make a great sauce!

Lisa

I also love horseradish and mustard is one of my favorite condiments, I have several varieties, from neon yellow to honey mustard to dark and grainy to dijon. I also like wasabi a lot but my favorite is something called "Honeycup" honey mustard, love the stuff!

Funny, but I don't like hot sauce. At all. Not Tabasco or Sriracha or any of the zillion that Elery keeps, but I do like my homemade Habanero Gold.

I also have mayo and catsup and homemade sweet relish and Vietnamese fish sauce, Elery tells me that I have too many condiments but he manages to take up his portion of refrigerator space with all those hot sauces!

Annie

Another horseradish fan here! Love it on beef but the first time I had it was with an appetizer of fried zucchini spears. They had a dip for them that was made with horseradish and it was wonderful.

I can't think of the names of any of the more 'exotic' ones because most of the time it's my SIL who buys them. But she gets a lot at Trader Joes and some are definite keepers.

My latest love, and I'm not sure if it's considered a condiment, is sesame oil. I think I could put it on almost anything.

Beth

I wish I could find some good horseradish. I've tried all the ones in the stores here, and they are wimpy!

We've got the usual collection: mayo (Duke's), mustards (DH hates mayo) and salsas. My favorite is green Tobasco sauce. I even put it on pizza. We bough siracha long before it was "trendy". DH loves the TJ's red pepper spread on sandwiches. I use TSH's half sharp Hungarian paprika as a condiment. It finds it's way onto all sort of things.

My fridge could probably stand a clean-out soon to get rid of some of the many condiments in there! Along with the mustard (yellow, deli, spicy brown, Dijon), the hot sauces (Tobasco, Texas Pete, Sriracha), the mayo (Duke's), horseradish, and various bottles of BBQ sauce, I also have a jar of sandwich spread, Duke's, which is mayo with some finely chopped sweet pickles mixed in. I love it on a quick cheese sandwich, mixed into tuna salad, and used half and half with mayo in homemade pimento cheese.

I'm out of my homemade cranberry chutney, must remedy that.

I love horseradish too, especially the stuff from Moishe and Itzy's our local deli, and will put it on anything from Shrimp to NE Boiled Dinner. Truthfully, I can't think of a condiment I dont like - it all depends on the meal :-) Chutneys, Mayo, Relishes (sweet & dill), BBQ, Worcestershire, mustards, hot sauces, etc etc etc - I love them all!

Alexa

Besides horseradish, Schlotzsky's hot sauce, nice and vinegery and not too hot, the green tobasco.

Hmmm.... funny you ask... I didn't realize the most often used condiment at home is soy sauce! I use it to marinate meat, cook vegetables, and to make seitan. Use it almost every day! Mayo is another often use (but very small amount) when I make sandwiches for little man's lunch. The other two condiments used at home (not by me) are BBQ sauce and Ketchup. When I use BBQ I make the sauce myself, not from a bottle.

Al

I don't use a lot of condiments, but I like a little Hot English Mustard mixed into apple sauce to go with pork, or to give mayonnaise a little oomph, or with corned beef; and I love Worcestershire Sauce on my fried or poached eggs.

One of my favorites is Pirates Blend Caribbean Condiment...it is spicy but not hot...I always add it when making the sauce for the Spicy Chicken Cakes.

Teresa, I wondered what the Duke's sandwich spread was, so thanks for describing it. When I hear "sandich spread" I always think "Miracle Whip", a condiment I hate with a purple passion. I have a friend who ships me Duke's (can't get it here). Maybe I'll have her add a small jar of the spread next time. :)

I've never given it much thought, but I don't like condiments much at all. No mustard, ketchup, or pickles, please. But I do like a bit of mayo on a sandwich (which I don't have often). And I really enjoy a shake of Cajun spice on mac'n cheese. Does that count?

I use prepared horseradish occasionally for cooking, & wanted to share a hint on its storage. It needs to be refrigerated, & be sure to store it upside down, on its lid. That keeps air from leaking in, & it keeps much longer without drying out & losing flavor.

cookie8, what mustards do you prefer? What a fun topic.

I'm a huge condiment fan - but like specific pairings. Haven't gotten Pickapepper in a while, but used to love it (almost a Worcestershire taste, if I'm remembering correctly). Sriracha is a staple, particularly with soups and chicken. Mixed with soy sauce and a few drops of sesame oil it makes a dipping sauce worthy of beverage status.

Tobasco is a must have with scrambled eggs (along with salt, pepper and sourdough toast). And a weekly buy at our house is La Victoria's medium red taco sauce. Corn tortilla warmed on the stove with or without grated cheese, but with tons of taco sauce, salt and pepper = heaven.

I like most hot sauces, but one I haven't yet understood is Tapatio - hugely popular in LA, but I'm not yet a fan.

And, of course, Best Foods is not a condiment. It's a food group.

I dislike condiments immensely. I might cook occasionally with mustard, but would never put it on a hamburger or hot dog or a sandwich. You won't find a bottle of ketchup in my house. I keep a jar of Hellmans on hand to mix into tuna salad, but I would never spread just mayo on a sandwich. I don't like jams or jellies, peanut butter or other preserves. No chutneys or fruit sauces, like cranberry or apple sauce anywhere near a meat. About the only condiment I use occasionally is horseradish with roast beef.

We like condiments, too. I'm on a mustard-making binge right now.

I like Lea and Perrin's Worcestershire sauce straight. When I use it in a sauce, I always have a little spoonful of it myself and we always have a variety of mustards, hot sauces, jams and preserves.

I cook with condiments and use them in sauces and dressings as often, if not more often, than serving them as is.

I really like a cracker and a slice of some sort of cured sausage (venison) with a good slathering of some interesting mustard on top. That was what I had for lunch yesterday, in fact.

Kathleen, good tip for storing bottled horseradish. I'm going to turn my bottle upside down as soon as I finish posting this.

Judi

Balsamic Vinegar!!!
I could drink it straight, but usually drizzle over veggies! LOL

The entire door of my fridge is filled with condiments.
Lemon & lime juices, many kinds of vinegars, worcestershire sauce, soy sauce, several mustards, ketchup, mayo, salad dressings, BBQ sauce, tamari, sesame oil, etc., etc.

Love 'em. Balsamic is by far my favorite though.

Deanna

I love anything with cranberries, I love the mix of sweet and savory, so I have fruit chutneys, too. Mustard for the hamburgers, ketchup for the french fries, mayo or mustard (Spicy brown) for sandwiches. I, too, love balsamic vinegar. I like red pepper jelly, and off-beat jams and jellies, peanut butter (by the spoonful). I have hot pepper sauces, but only for the boys, I don't like them at all. And of course, jars and jars of Annie's salsa - mild, medium and hot.

And, of course, salt (coarse Himalayan pink) and mixed peppercorns in all my grinders.

I like plain old yellow mustard. I also like it mixed with honey. I have a few different types but I never seem to use them?! and resort back to the plain Jane stuff. I usually take a teaspoon of Pickapepper and eat it plain, same with the horseradish because I never know what to pair it up with since I don't make roast all that often. They just have so much flavour and I crave that every so often. This year I hope to get some canning done and try out a few different recipes I've clipped here and there - we'll see. I will probably do it outdoors as I remember the stink whenever my mother made something. I will spare my kids (or me) the pain of "ewwww, what's that smell".

No mayo in the house. Just the sight would gag me. We do use jam, jelly, marmalade, chutney, Worchestershire, soy sauce, vinegars, red & green Tabasco, balsamic, a variety of salts, ketchup in small doses, mustards in small doses, horseradish, plus homemade ones like salad dressings, BBQ sauce, etc.

/tricia

I think I may be the condiment Queen...certainly they are a weak spot for me.

I don't use anyone of them often but I use them all. I'm not home right now to do an actual count but I would bet I have 8-10 mustards, 4-5 hot sauces, Worcestershire, Pickappea, ketchup, chile sauce, mayo, Miracle Whip, several relishes, several pickles,horseradish, 5-6 vinegars, chutney, jams, pepper jelly and some stuff I'm forgetting. In fact they take one whole shelf in my fridge and 2 side shelves.....then there is the cottage!

And I use them all!

I heard a celebrity say something to the effect that the main reason they ate "food" was for the stuff you put on it and I feel the same. Especially if you include cheese or cream sauces as condiments. Even if not, ketchup, mustard, anything vinegary, Miracle Whip, May, A-1, horseradish - I love it all but don't have any specific recommendations:(

I have two refrigerators and the doors are stuffed with mostly condiments. I have several hot sauces, just don't use them often. I haven't tried many of the more exotic condiments. I love mayo, Maille Dijon mustard and a spicy German Mustard I get at a restaurant, which I've not been able to find at the store. I also like other types of mustard, just not as well. I don't like chile sauce or catsup except on rare ocassions on french fries. I only like homemade chutneys. Love horseradish. I use a lot of soy, like Worcestershire, sesame oil,orange blossom honey and all kinds of vinegars.

I have a small bottle of Pickapeppa sauce which has never been opened because I don't know what to use it for. Maybe someone can enlighten me.

beverly -- There are lots of creative ways to use Pickapeppa, but the 'classic' is to simply pour it over a block of cream cheese and spread on crackers. It's addictive!

Brenda , this recipe from Nancy is very good. We can
t get the sauce here but Nancy kindly sent me some. Now whenever I'm in the States, or have a friend traveling, I pick up a few bottles. I often use it instead of Worcestershire.

Flank Steak - Backwoods

3/4 cup soy sauce
1/3 cup Pickapeppa Sauce
1/4 cup red wine
1/4 cup red wine vinegar
1 1/2 Tbsp sesame oil
2 cloves of garlic -- crushed
2 flank steaks (about 2 1/2 lbs total)

Combine the marinade ingredients in a container large enough to hold the steaks. Add the steakes and refrigerate 6 to 24 hrs...

Nancy

Seems to be a lot of horseradish lovers here. There are two condiments that I use that have a great kick to them. Bennett's Horseradish sauce and Silver Spring Beer and Braut Mustard (I liked the mustard so much I used to mail order it by the case before it became available in my local stores). Try either one of them on roast beef or ham; it's horseradish nirvana! As far as horseradish goes, I'm partial to Helluva Good; I think it has the strongest kick out of all the brands that I've tried.

Thank you Steelmagnolia. Anything is good poured over cream cheese so I should have thought of that. LOL

Thanks for Nancy's recipe Sharon! When you addressed "Brenda" I didn't realize at first you were speaking to me. It's good to know you can replace Worcestershire with Pickapeppa sauce. Also, Nancy's recipes are always good. I have one steak in the freezer so if I can find it, I think I will try this soon.

Beverly

Beverly, I am so sorry. I know I have done that before not sure what the block is! Old age I suspect!

It's a great recipe!