Mustard, catsup, Worcestershire sauce, Miracle Whip, soy sauce, taco sauce, cocktail sauce and bbq sauce.

Mayo, ketchup, yellow mustard, brown mustard, soy sauce, bbq sauce, relish, horseradish, worcestershire sauce, balsamic vinaigrette dressing, ranch dressing, blueberry jam, strawberry jam, maple syrup, hot sauce, steak sauce.

O lordy!! Too many to list. And I am currently in the process of purging a bunch of them as I am moving this weekend!

I must admit that I am a bit of a condiment fanatic. I have probably 5 different kinds of mustards, several types of horseradish sauce, regular mayo, wasabi mayo, secret sauce (really 1000 islands dressing), garlic aioli, 2 different kinds of chutney, several hot sauces, tartar sauce, cocktail sauce, sweet chili sauce, BBQ sauce, A-1 steak sauce and a bunch of jams and preserves. I switch them up depending on my mood :-)

There's a bunch more but I am too tired from packing all day to list them all. You get the point :-) I have a LOT!!

Just about everything mentioned above - maybe not a bottled BBQ sauce often. I'm not wild about most of them and will often make one, or make something up (no recipe), or marinate instead.

I tried a condiment new to me this summer and really like it, may become a staple as there seems to be many ways to use it other than sandwiches. I don't care for a sweet relish ever but bought Ballymaloe Tomato Relish and have been enjoying it very much.

OMG…too many to list, for sure!!!😳

I don't know. Really. Define condiment.

Off the top of my head, in the fridge: Ketchup (only Heinz Simply), yellow mustard, dijon mustard, whole grain prepared mustard, real sriracha, "probiotic kimchi sriracha", condiment bbq sauce (as opposed to cooking type) sweet type and spicy type, mayonnaise, habanero hot sauce, pickle relish, caramel sauce, chocolate sauce, guava jelly, chili crisp, horseradish (prepared), horseradish sauce, plum sauce, hoisin sauce, soy sauce. ETA: Garlic honey, hot honey.

I couldn’t even begin to list them all, but the list definitely includes all of the usual suspects with the exception of barbeque anything as I do not like it.

• Mayo
• Dijon mustard
• Brown mustard, that I make from Brad Leone's recipe
• Tartar sauce that I make
• Two kinds of hot chili sauce
• Wasabi

I'm not including soy sauces, fish sauces or vinegars. Also, I use Worcestershire sauce as an ingredient but never as a condiment.

I don't use condiments much, beyond mustard, mayo, and hot sauce. I use tartar sauce when I cook fish at times, but that's pretty much it for me. Most condiments from the store I do not like, especially if they are at all sweet.

I make a lot of sauces for dishes as I am making them, but I do not save leftover sauces and only make just enough.

"I don't know. Really. Define condiment."

Precisely. Like Lars I think of condiments as something you add in small quantities to a finished dish, not as an ingredient. I do know I don't use ready made salad dressings so never have any of those around. No sweet sauces and no ketchup. They just don't feature in our meals. And I've never thought of jams, jellies, syrups or chutneys as condiments.

I always have wholegrain mustard, English mustard powder, mayo, horseradish sauce, balsamic vinegar, hoisin and soy sauces.

Fridge door full. Are we counting jelly/jam/syrups because add the pantry to the fridge then....

Whatever you personally define as a condiment counts. And of course, pantry, fridge, wherever you keep them. Include them all.

All of the usual suspects that have moreorless been mentioned above. 5 sorts of mustard (I don’t know how that happened) I don’t like sweet things either but must confess to a bought mint jelly which is sweet to serve with lamb.

Mayo, Ketchup, 2 kinds of mustard, ranch dressing, Balsamic vinegar, 3 kinds of hot sauce.

Now....grape jelly, honey and syrup is a food group....right...? 😂

Lots. The fastest depleting condiments are honey, because I make a lot of lemonade, and maple syrup, because my husband puts it in everything, including his coffee.

I think I'd define condiments as what's usually found in the condiments aisles at stores, so Worcestershire is included in my book.

Mine are pretty basic - all organic except the Lea & Perrins, Crystal & blue cheese:

ketchup

2 mustards - Dijon and classic yellow

mayo

Worcestershire sauce

soy sauce

Crystal hot sauce

hubby's personal jar of blue cheese dressing

homemade habanero vinegar

Does medium salsa count?

What about tahini, olives, capers?

Pretty basic stuff. Mayonnaise, brown mustard, ketchup, ranch dressing, Pace picante sauce, prepared horseradish, pancake syrup, my own tartar sauce, malt vinegar, soy sauce, Yo Mama's barbecue sauce....finally found one that isn't sweet...and barbecue sauce from my favorite barbecue joint, when I go back down to the coast.

I cook very simple things since my husband passed away. Seldom like a real meal. I eat beef almost every day...and nothing on that but salt.

We have enough on hand to fill up a condomentium.

So. per Amylou's instructions, i've come up with my own definition: For me, a condiment is some kind of goop (i.e., not dry sprinkles) which is used either on or next to actual food, to enhance but not alter the flavor, and excluding dressings and spreads. So, that includes the items I posted previously--note, I didn't mention regular honey, which I might use as a spread, as on toast, but do not use as a condiment, but did include flavored honeys which do sometimes get used as condiments.

In my previous list, I omitted a few I noticed on looking in the fridge: Habanero mustard, salsa picante (but not "hot salsa" which I use as a sauce not a condiment), maple syrup. There's also a jar of thousand island which I use more as a condiment--never as a dressing.

So, sticking to the idea of things added to a finished dish or sandwich, and not things used to create flavors or a sauce while cooking:

Things I always have on hand:

Olive oil mayo

Horseradish

Horseradish sauce (or make my own if I've run out)

Sushi ginger

Salsa

Tomatillo salsa

Spicy brown mustard

Yellow mustard

sweet hot mustard

Catsup

banana peppers

dill pickles

cocktail sauce

wasabi

gochujang - cooking mostly though

seasoned rice vinegar - in cooking and as a condiment.

(probably can include balsamic vinegar here also)

Things I currently have because I spotted them on sale & wanted to try:

Ploughman's pickle

Piccalilli

Sweet/hot hungarian wax peppers

avocado dip (meh, too much heat although label says 'mild')

Creole buttermilk sauce (okay, won't be a staple)

Hidden Valley Ranch Secret Sauce (meh)

Kroger Chicken Sandwich sauce (Definitely won't buy again)

Cilantro lime verde sauce (like)

Regarding raee above and Ploughman’s pickle and Piccalli… I do have both which I alternate using in a cornbeef sandwich and also sometimes on a ham sandwich or roll instead of mustard. Ploughman’s on English sausages.

I believe we have at least one of all of them.

I often use condiments for cooking - esp. mayo and mustard 🤔

Being a condiment which can stand on its own, does not preclude its viability as an ingredient in something else. Just as throwing a pear—a food complete as it comes off the tree--into a pie or loaf of bread lends sweetness and moisture without pearness at all—so too can mustard share it's vinegar--and flavor--to anything from chicken to cookies, and mayonnaise can lend body to a sauce, and even eggs and fat to a cake. But on a sandwich, while they do both moisten and protect the bread, it's the condimentness that make them go-to’s. :)

I'm in the Lone Jack camp, all of them.

Not that many. I ditch the relishes at the end of hot dog season. No one eats mayo here. I do have three mustards--dijon, honey and balsamic. One bottle of soy sauce. One bottle of BBQ sauce. And right now, there are two almost empty bottles of salad dressing. Now, don't ask about the spice collection...

Oh yes, I'm with Jack. I have pretty much everything mentioned here, plus some homemade superhot pepper dust, a couple of different compound butters in the freezer and pickles/jam/marmalade/sauces/relishes in my canning pantry. I have Heinz catsup, homemade catsup, KatieC's Chipotle catsup. Mayo AND Miracle Whip. 7 (!!!) kinds of mustard and more hot sauce than anyone could possibly need. (sigh) I think I might have a problem....

Annie

Cranberry sauce!

Wa-a-a-a--a-a-a-a-a-a-a-a-a-y too many!

Rusty