Nothing missing on the list for me. Quite a few things that we don't have, but purchase as necessary.

(1) Love It, Use It, Hate It, Won't Let it in the House. Pets and small children.

(2) Buy It, Make It, Use a Mix. Buy.

(3) On Anything, On Specific Foods/Dishes, On 1-2 Recipes. Ketchup on scrambled eggs. (It's a Jersey thing.)

(4) What you love it on Most condiments go on bread. Ketchup goes on the plate and then on everything else. Barbecue sauce goes on the meat.

(5) What you hate it on Sorry, in the current political climate, I abhor the word hate.

I feel you. I tried to change it, but couldn't find an appropriate word.

Mustard (Dijon or Whole Grain) - buy or make my own - Brad Leone recipe

Ketchup - do not buy or use, but I do buy okonomi sauce, which is similar

Mayonnaise - buy Hellman's or make my own and keep Kewpie mayo on hand

Pickle Relish - make my own, mostly dill and never sweet

Hoisin Sauce - buy, but use infrequently

Soy Sauce - have multiple bottles with varying qualities

Old Bay Seasoning - have never used but might like

Fish Sauce - have multiple bottles but favorite brand is Red Boat

Miso (paste) - have one jar in fridge, red

Seasoned Salt (Lawry's style) - do not use

Plum Sauce - do not use

Barbecue Sauce - do not use

Salsa Picante - have many bottles

Hot Pepper Sauce - make my own with chocolate Habanero chilies

Malt Vinegar - have and use only with fish & chips

Aioli (garlic paste/sauce) - make my own

Chinese Chili Sauce - buy in jars

Chili Crisp (chili oil with stuff in it) - buy and use often

Nutritional Yeast - have not bought any recently

Pesto - make my own and have my own basil plants

Dill Sauce - make occasionally

Chimichurri - have not made recently but use to make frequently

Horseradish (Prepared) - buy in jar

Wasabi paste - buy in tubes

Cranberry sauce - only seasonally

Apple Sauce - do not stock

Butter - keep in freezer

Sour Cream - normally have in fridge

Tzatziki - make my own

Honey - try to buy local

Lemon or Lime squeeze - get from trees

Finishing Salt - do not use

Finishing oil drizzle - have several different tiypes

Fresh Ground Pepper - have several pepper mills

Chutney - do not use and do not like but do not hate

Remoulade - do not like but do not hate

Tartar Sauce - make my own, several different versions

Salad Dressing - make my own and keep several in fridge, Roquefort, vinaigrette, etc

Sriracha - do not buy - use my own hot sauce instead

Preserves/Jam/Jelly - do not stock unless needed for a specific recipe

Wasabi - see above

Za'atar - make my own and store in freezer. I also make Berbere seasoning mix

Mustard (Yellow)--Use it. I couldn't stand it as a kid because of the vinegar (vinegar makes me cough, still), but I like it, as an adult on sandwiches and sausages. I don't want to make my own, though I know how.

Mustard (Hot)--Use it, mostly with certain Asian foods.

Mustard (Dijon or Whole Grain)--Love TJ's whole grain dijon, but only when in the mood, mostly on sandwiches. Don't want to make it. Not as fond of regular Dijon, but it has its uses. Buy it. A jar lasts years in the fridge.

Mustard Seed (Prepared)--Love it, using Annie's recipe. Great on all kinds of surprising stuff and in sauces.

Ketchup--Love it, must be Simply Heinz, never met a home or house made one that was any good. On just about anything, but especially meat and potatoes. Not on anything wet, like most veg-- or cottage cheese (!! people do!).

Mayonnaise--Love it. Just enough vinegar to be tangy, without coughing. On sandwiches, including burgers, in protein salads, never green salads straight, but great as a base for a sauce or dressing. I can make it well enough but I'd rather buy. Ojai Cook #1, Best Foods classic, Duke's as good as people say but hate the plastic jar and prefer organic.

Pickle Relish--Not a big fan (probably the vinegar). Good as an ingredient. I've made it, but would rather buy.

Hoisin Sauce--Kind of love it, but too sweet. Buy it. Great for roasting chicken.

Soy Sauce--Don't love the salt, but use the reduced. Rarely as a condiment except as given with Asian foods. Good as an ingredient.

Old Bay Seasoning--Love it? Rarely have occasion to use it, though.

Fish Sauce--N/A (allergic)

Miso (Dry)--Just got some. Looking for what to use it on.

Miso (paste)--Too salty but more useful in than on things.

Miso (liquid)--Forget to use it and throw it out when it gets old.

Seasoned Salt (Lawry's style)--loved it for roasting chicken when I was young and dancing for hours--not quite Gatorade, but seemed to do the trick.

Plum Sauce--Love it. Great for grilling meat. No clue how to make it.

Barbecue Sauce (brown sugar base)--Too sweet.

Barbecue Sauce (vinegar base)--Too tangy.

Barbecue Sauce (tomato base)--Love if it's spicy.

Barbecue Sauce (fruit base)--Make my own.

Salsa Picante--Make some, but buy jars for indiscriminate use in sandwiches and salads.

Hot Pepper Sauce (thin and very hot)--Use it. I have a good habanero sauce, and a Columbian just a bit too spicy but really good that I learned about in CF. Could ake them, but the bottles are convenient. I do make serrano sauce for specific things that are worth it, like chilaquiles (to make them taste "right").

Malt Vinegar--I've tried to "get it". It doesn't make me cough or gag on fried things, etc., but I mostly just get a "wet" sensation.

Aioli (garlic paste/sauce)--Love it. Make my own, but don't use it often.

Chinese Chili Sauce--Not a fan.

Chili Crisp (chili oil with stuff in it)--Love it! If it's Lo Gan Ma. The others I've tried are okay, but I could eat the whole jar of Lo Gan Ma with a fork. I can't keep an open jar (i.e., it's all gone) so I keep a sealed one in the pantry for when it's specifically wanted. I don't think I could make as good.

Nutritional Yeast--Like it but don't need it. Was disappointed when I found out the B12 is added (it's from bacteria, not yeast).

Pesto--Like. Make. Great on pasta or chicken. Don't want it with everything. Too scratchy.

Dill Sauce--Overpowering. Use it. Make it. Limited use.

Chimichurri--Haven't found one to love, whether restaurant, bought or homemade. Not sure why.

Horseradish (Prepared)--Use it, but mostly for Passover. But love in Lindac's Jezebel. Homemade is way too hot.

Wasabi paste--Like it, but mostly as served. Tried some on general things and it doesn't play well, either too stong or disappears.

Horseradish sauce--Accidentally brought by shopper who was supposed to buy prepared. Surprisingly good on sandwiches.

Cranberry sauce--Love it if I make it, all cranberries and low sugar. Some is so sweet I feel like my teeth are melting. Good on a surprising amount of things, including toast.

Apple Sauce--Make it, but no objections to good jars. Nowadays, mostly on traditional foods like latkes, but good with so many things and as an ingredient.

Butter--Like it for traditional things like seafood and artichokes. I usually add spices.

Sour Cream--Love it. Knudsen's Hampshire sour cream. I could eat it with a spoon but don't. Potatoes, of course, but equally good on orange chiffon cake. Strawberries. Lots of things.

Tzatziki--Love t. Make it. Chicken, potatoes, spoon...

Honey--Love it! Mesquite honey, avocado honey, Mike's hot honey, etc. Use it very sparingly (it's sugar!). Good on most things...

Lemon or Lime squeeze--Grow my own, though the Mexican lime hasn't fruited yet.

Finishing Salt--Some recipes, and red meat.

Finishing oil drizzle--Only for hummus and other foods that specifically call for it.

Fresh Ground Pepper--Table and cooking pepper are in mills, though I have some pre-ground for measuring spoons. I rarely use pepper as a condiment, often as an ingredient

Chutney--I'm allergic to mangos. Have a great jar of peach. For more that a dollop, I'll make my own.

Remoulade--I can make it, but don't have the best recipe yet. Love the one from a restaurant I don't care for otherwise. S gave me the hint that the above mentioned whole mustard seed preparation might be the secret ingredient, but I haven't worked out the rest. I don't like most I've tasted.

Tartar Sauce--Not a fan.

Salad Dressing not on Salad (e.g. 1000 or Ranch on fries)--I use a lot of them for roasting chicken, and some on artichokes when I don't feel like making a sauce. I rarely use them on salads, rather make my own, but for company who have strong preferences, I keep ranch around and will put out a variety.

Sriracha--Love it. It stays where you put it and is nicely hot without being too much.

Preserves/Jam/Jelly--I could make them--with Annie's help, I made the best raspberry jam ever--but other than toast, pancakes or a Monte Christo, I don't put jam on things. Oh! Except guava jelly on Mother's arroz con pollo. (Hate mint jelly and for me it ruins lamb.) I like St. Dalfour for cooking, and Hero or Tiptree for eating if I were to eat jam. Recently I bought a tiny jar of "marmalade" with hibiscus in it. I love hibiscus! The "marmalade" is totally flavorless. Not just me says so. Dundee marmalade is my basic ideal, though I've had good sweet marmalade, too. Both taste of oranges. The flavorless one tastes of sugar, not oranges nor hibiscus. I once made kumquat marmalade (family grown) and achieved a bit of smokiness--not the peatiness of Dundee, but reminescent. It was fab, but kumquats are too small to use gloves to process, and the acid hurts my hands and kind of melts my skin.

Wasabi--oops! Double entry.

Za'atar--Love it! Make or buy it. Yummy on toast. On anything I've tried it on...

Won't let it into the house- pets and small children????????

*Mustard (Yellow) - I usually have a mustard or three around. Currently this and Ray's (a Maine company) Hot Sweet.

*Mustard (Dijon or Whole Grain) - see above.

*Mustard (Hot) - I love it but usually only at a restaurant. I do have the fixings.

*Mustard Seed (Prepared) - I have made this several times. Delicious!

*Ketchup - I have it but a bottle lasts a lonnnnngggg time

*Mayonnaise - not if I can help it

*Pickle Relish - not my thing

*Hoisin Sauce - at the moment yes

*Soy Sauce - always always

*Old Bay Seasoning - nope nope

*Fish Sauce - yes

*Miso (Dry) - no

*Miso (paste) - yes

*Miso (liquid) - no no

*Seasoned Salt (Lawry's style) - nope

*Plum Sauce - not right now

*Barbecue Sauce (brown sugar base) - make it occasionally

*Barbecue Sauce (vinegar base) - ditto

*Barbecue Sauce (tomato base) - ditto

*Barbecue Sauce (fruit base) - ditto

*Salsa Picante - make it

*Hot Pepper Sauce (thin and very hot) - yes

*Malt Vinegar - I have an ancient bottle

*Aioli (garlic paste/sauce) - a forgiveable version of mayo

*Chinese Chili Sauce - not at the moment

*Chili Crisp (chili oil with stuff in it) - make it - love it

*Nutritional Yeast - yes

*Pesto - make it

*Dill Sauce - no

*Chimichurri - yes

*Horseradish (Prepared) - love it but nope

*Wasabi paste - ditto

*Horseradish sauce - mayo adjacent

*Cranberry sauce - not my cup of tea

*Apple Sauce - make it

*Butter - almost always

*Sour Cream - usually use yogurt

*Tzatziki - make it

*Honey - more likely to have maple syrup but at the moment I have a jar

*Lemon or Lime squeeze - usually I have bottled juice or lemons on hand

*Finishing Salt - kosher salt

*Finishing oil drizzle - yes

*Fresh Ground Pepper - definitely

*Chutney - make it

*Remoulade - nope

*Tartar Sauce - mayo relative - nope nope

*Salad Dressing not on Salad (e.g. 1000 or Ranch on fries) - not on hand

*Sriracha - yes yes

*Preserves/Jam/Jelly - I have some homemade but I don’t eat it.

*Wasabi - have some dry but rarely use it

*Za'atar - absolutely

For the record, aioli doesn't have to be mayonnaisy. Traditionally, it's garlic mashed with salt and just enough oil to emulsify. No eggs! Though sometimes a drop of acid. But I totally get your aversion to mayonnaise even though I don't share it. ;)

While following the tenets of Keto, I've eschewed most condiments other than mustard and dill pickle relish. Occasionally, I will use a bit of butter or mayonnaise. All are purchased, not made by me.

I've copied the list and edited to those I use :

Ketchup on my occasional burger, yes please ! - don't use it for much else

Mayonnaise - make it, love it - use it many ways - now I might need a BLT !

Hoisin Sauce - keep it use it occasionally - love it on poultry, as in simplified peking duck

Soy Sauce - it's around mostly for marinades and a touch on white rice

Fish Sauce - keep it around also for marinades

Miso (paste) - keep it around for marinades, I like miso glazed black cod quite a bit

Chili Crisp (chili oil with stuff in it) - we make this following Barbara Tropp from China Moon, it's great on sooo much !

Pesto - I make this in the summer and we eat it up, alas none left to freeze; occasionally purchase from the store but it's never as good with what the preservatives are

Horseradish (Prepared) - my husband really likes this but it tends to be forgotten oftentimes

Butter - definitely ! I usually start my base of onions, celery, carrots etc. in butter and olive oil. Enough to fry my occasional egg is essential, and the rare piece of toast I have these days gets a generous slathering.

Sour Cream - yes, sometimes in the plastic tub but we are making creme fraiche more often these days. I put it on anything Mexican, most recently nachos with black beans and salsa

Tzatziki - or Raita is similar, we make this to include cucumber and spices and I'm making yogurt out our local milk lately

Honey - yes, I splurge on local honey and it lasts quite awhile

Lemon or Lime squeeze - a staple in the fridge

Finishing Salt - yes, now costco sells a 'giant' tub of Malden sea salt

Fresh Ground Pepper - yes, Tellicherry black peppercorns mostly but I also stock white, green and red peppercorns

I'll add:

I've been making Salsa Macha and Harissa on a regular basis... sometimes for lunch I just open an avocado and put some salsa macha in space where the pit was, so good !

As Jacques Pepin says, Happy Cooking !

Crikey - what a list! Here goes.

Mustard (Yellow) - ???

Mustard (Hot) - English

Mustard (Dijon or Whole Grain) buy

Mustard Seed (Prepared) buy

Ketchup Buy. Has to be Heinz.

Mayonnaise Buy Maille or other for everyday. Home-made when it's an important part of the meal.

Pickle Relish- Can't get it here.

Hoisin Sauce - like it with ribs? buy

Soy Sauce - buy

Old Bay Seasoning - bought oit once to try. It's very strong and kills the flavour of the food IMHO

Fish Sauce - vile stuff.

Miso (Dry)

Miso (paste) Dry, liquid and paste - I don't know what to do with it.

Miso (liquid)

Seasoned Salt (Lawry's style) ???

Plum Sauce - ribs?Crispy duck in a pancake. Buy

Barbecue Sauce (brown sugar base)

Barbecue Sauce (vinegar base)

Barbecue Sauce (tomato base)

Barbecue Sauce (fruit base) - All BBQ sauces - home made or am disappointed.

Salsa Picante ???

Hot Pepper Sauce (thin and very hot) like tabasco? Never really understood why...

Malt Vinegar on chipe from a chippy

Aioli (garlic paste/sauce) Deffo home-made as here, it's mayonnaise-based

Chinese Chili Sauce ???

Chili Crisp (chili oil with stuff in it) ???

Nutritional Yeast I'm not vegan so no need

Pesto don't like out of a jat so home-made but with a mini electric whazzer.

Dill Sauce No

Chimichurri Love it - home-made

Horseradish (Prepared) A MUST with roast beef

Wasabi paste ??? is it that green stuff?

Horseradish sauce As above? Difference?

Cranberry sauce Christmas if turkey

Apple Sauce With roast pork.

Butter Everywhere. Salted. I love in Brittany, after all. It's in the blood.

Sour Cream We only get crème fraiche.

Tzatziki Home-made.

Honey Local essential

Lemon or Lime squeeze Of course!

Finishing Salt Just salt.

Finishing oil drizzle not often.

Fresh Ground Pepper all the time

Chutney bought or home-made

Remoulade sauce? with celeriac - home made

Tartar Sauce with fish home-made

Salad Dressing not on Salad (e.g. 1000 or Ranch on fries) salad dressing is for salad

Sriracha odd stuff. Tried it but wouldn't buy it again.

Preserves/Jam/Jelly shop bought as so good

Wasabi again? Don't understand it.

Za'atar - for cooking rather than a condiment. on veg or flatbread.

Fun!

Yellow mustard is vinegar based and is a very common condiment used in sandwiches, on all kinds of sausages, some dip fries in it, it's a great quickie ingredient in lots of things. "INGREDIENTS: Distilled Vinegar, Water, #1 Grade Mustard Seed, Salt, Turmeric, Paprika, Spice, Natural Flavor, Garlic Powder." - French's (most common brand), but can be homemade.

Seasoned Salt here is kind of rust colored and commonly used on fried foods, and dry rubs. Some people put it on popcorn and just about anything else. "INGREDIENTS: Salt, Sugar, Spices (Including Paprika, Celery Seed, Turmeric), Onion, Corn Starch, Garlic, Tricalcium Phosphate (to Make Free Flowing), Extractives of Paprika & Natural Flavor." - Lawry's

Salsa Picante literally means "spicy sauce". In general usage, in the USA, Pico de gallo (literally "rooster's beak") is a fresh salsa, almost like a salad, with finely diced tomatos, onions and moderately spicy peppers, herbs and seasoning, and is used as a condiment. Salsa Picante is used in similar ways, though there are two kinds: One is a thin hot pepper sauce, what we call hot sauce, which is sprinkled like salt, sparingly, to bring some pepper flavor and significant heat. Yes, like Tobasco, but the good ones are SO much better! TJ's Habanero has all the beautiful floral flavor of habaneros but a normal heat level.. The other kind of salsa picante is usually milder and has chuncks of the same vegetables you'd put in pico de gallo and peppers, and might have a tomato-y base to make it milder. This is used by the spoonful, whereas the thin hot sauce is a sprinkle of drops. I've made all of these, but buy the chunky kind to have plenty in the pantry (I don't can). Good for anything from waking up a salad to spreading on bread for a cheese sandwich. Chinese chili sauce is a whole different flavor of hot chili sauce.

There's also Chinese hot chili oil, which can be used as a condiment. People conflate it with the sauce so I just used one. Chili crisp is something Sleevendog told us about a couple of years ago. She makes it. It's kind of the Chinese answer to the chunky kind of salsa picante. The base is hot chili oil. It has chopped peppers and other things in it. The Lo Gan Ma that I can't stop eating has "Soybean Oil, Chili, Onion, Fermented Soybean (Soybean, Water), Monosodium Glutamate, Salt, Sugar, Pepper Powder, Sulfur Dioxide, Sodium Sulfite." Others have many more ingredients. I've tried several American ones that don't have the chemicals and so much salt, but they weren't very good.

Prepared horseradish is chopped horseradish in seasoned vinegar. A standard at American Passover Seders "Horseradish, Vinegar, Salt" - Gold's They also have an extra hot version, and one with beets, which stains the tablecloth but dilutes the heat and sweetens it. Horseradish sauce is used a lot on sandwiches. "Mayonnaise (Soybean Oil, Water, Eggs and Egg Yolks, Vinegar, Salt, Sugar, Lemon Juice Concentrate, Calcium Disodium EDTA [to product quality], Natural Flavor), Horseradish Root, Sugar, Distilled Vinegar, Salt, Artificial Flavor, Citric Acid, Sodium Benzoate (Preservative)." - Gold's

Yes, wasabi is the green stuff, the Japanese horseradish-like stuff served as a green paste with sushi. Sorry I put it in twice. That was a goof, but I forgot that I could edit the top post whenever nowadays.

"Remoulade has its origins in Picardy, a region in northern France, deriving its name from a local term for horseradish, rémolat or ramolas" - Britanica via Google. As made in the USA, it's reputedly Cajun or Creole or New Orleans, or you choose, and there's no standard recipe, though generally a mayonnaise base with creole or dijon mustard, horseradish, capers, herbs, paprika, hot sauce, etc. and is used on seafood, fried things, etc.

"Ingredients: 'SOYBEAN OIL, HORSERADISH (HORSERADISH ROOT, VINEGAR, SALT), HIGH FRUCTOSE CORN SYRUP, CREOLE MUSTARD (VINEGAR, MUSTARD SEED, HORSERADISH, SUGAR, SALT, DRIED ONION, DRIED GARLIC, SPICES), DISTILLED VINEGAR, EGG YOLK (EGG YOLK, SALT, NATURAL FLAVOR), WATER, TOMATO PASTE, SPICES AND COLORING, SALT, DRIED GARLIC, DRIED ONION, CARAMEL COLOR, XANTHAN GUM, LESS THAN 0.1% SODIUM BENZOATE AS A PRESERVATIVE, CALCIUM DISODIUM EDTA (TO PROTECT FLAVOR).'" - Louisiana Fish Fry (brand)

Late to this - I feel like such a minimalist, reading these lists 😄

In the fridge - and these are things I buy and use, I share the fridge with my hubby and son, who have some things of their own I'm not always aware of:

mustard - Dijon, classic yellow, and spicy brown

ketchup

mayo

1 bottle of barbecue sauce that I'm not sure I like

medium-hot salsa

Crystal hot sauce

1/2 a container of sour cream I need to use up - not something I keep on hand

butter - is it really a condiment?

Out of the fridge:

balsamic vinegar - which I use plain as a salad dressing - the thick syrupy kind

smoked salt

Old Bay seasoning - but I use that as a seasoning, not a condiment

honey

extra virgin olive oil - again, is it a condiment?

low sodium soy sauce - which I bought to make one recipe

a couple jars of fruit preserves/jam - used mainly for cooking

And just about all of it is organic.

I do have a shelf full of herbs and spices, and a planter full of basil, a rosemary plant, and walking onions too

I recently made a big batch of fresh pesto and used half of it last night, then put the rest in the freezer. I make mine with walnuts, since pine nuts aren't something I keep on hand.

Must I count something I opened but never used because I don't like it? I have a bottle of a spicy ranch dressing that is just sitting in the fridge - nobody wants it. I do not care for bottled salad dressings, I've discovered, but I sometimes use them to make pasta or other cold salads.

Some things are ingredients or condiments depending on how you use them.

That is quite a list -- I think I'll tackle it like this:

Mustard (all) - I always have mustard flour, seed, yellow, dijon, horseradish, and other variations (like jalapeno) because people often buy them for me. The flour is mostly used in bbq-type sauces. All prepared mustards are used for sandwiches, I load yellow on a hotdog, and I often add some to potato salad, dijon in chicken salad, etc. The hottest mustard I ever had was some I made myself from little dark brown mustard seeds. I made giant pretzels to take to a party and the mustard was for dip. That mustard was a massive hit, but people were only taking tiny mustard dabs that were the size of a pinhead and then standing and crying for 5 minutes. lol! It tasted like HOT HOT HOT horseradish, but there wasn't any horseradish in it at all. :)

Ketchup - lots on a hamburger, goes great with a western egg, and used in bbq sauces.

Mayonnaise - yes with some sandwiches, and mostly used when I dress potato salad, coleslaw, etc.

Pickle Relish - I usually always have sweet pickle relish to add to dressings, etc., and I just discovered dill relish at a golf tournament! (actually it was called sauerkraut mustard, but I couldn't detect any sauerkraut in it -- I only tasted dill and dill pickle relish). What you didn't ask about is hot pepper relish -- it's a thing around here and I love it!

Hoisin Sauce - I only use it when I make Mongolian Beef.

Soy Sauce - yes, the usual.

Old Bay Seasoning - my parents used it but I do not.

Fish Sauce - have it, use it if called for in a recipe.

Miso -- this is not something that you come across in the middle of NY. :)

Seasoned Salt (Lawry's style) - nope.

Plum Sauce - I've made it when desired.

Barbecue Sauce -- I make my own. Sometimes also buy Dinosaur BBQ sauce -- it's made in the region.

Salsa Picante - yes, BF sometimes wants it.

Hot Pepper Sauce (thin and very hot) - I like/use the the stuff like Red Hot. Everyone buys me super-hot pepper sauces all the time, but they don't get used by me. BF sometimes uses them but he has his preferences too. :)

Malt Vinegar - have it for fish fries, if desired. I LOVE vinegar. I always have white distilled vinegar for pickling, cider, red wine, balsamic, white balsamic, etc. I ate cider vinegar on nearly everything as a kid. When I was 8 my mother got mad at a restaurant in NYC because I asked for vinegar for my steak. She yelled at me that I was embarrassing her and she wouldn't let me eat it on everything anymore. sigh.

Aioli (garlic paste/sauce) - it's popular on sandwiches here, and often duded up, as in "southwest aioli" or whatever variation they make up.

Chinese Chili Sauce - don't have/use it.

Chili Crisp (chili oil with stuff in it) - never heard of it.

Nutritional Yeast - don't have/use it.

Pesto - hmmmm.... I love basil. I love parsley, I love parmesan. I do not love pesto so I don't seek it out or bother to make it anymore. weird.

Dill Sauce - I love fresh dill, especially in a tartar sauce. If you mean dill in butter, then I don't believe I've ever had it.

Chimichurri - had it last year for the first time when a friend made it to go with a steak cooked on the grill. I liked it a lot and was just thinking of making some.... it has vinegar in it. lol!

Horseradish (Prepared) - use it to make cocktail sauce.

Wasabi paste - I have eaten wasabi-coated dried peas, or something like that, and I wasn't thrilled with the taste so I never seek out wasabi anything. lol!

Horseradish sauce - sometimes buy it and love it on sandwiches.

Cranberry sauce - love it, make it all the time, feel deprived when it's not available. :)

Apple Sauce - like it, make it to go with a ham dinner and so on.

Butter - I don't understand the question. lol! I always have butter available for everything.

Sour Cream - I love it with my bean burritos and white chicken chili, in a chocolate sour cream cake with chocolate sour cream frosting, on top of my baked potato, and any other which way. :)

Tzatziki - love it, make it.

Honey - BF taught me to use honey when eating fried chicken with pickled jalapenos and biscuits. Otherwise I use it when making some breads or baked goods, or if called for in a recipe.

Lemon or Lime squeeze - I try to always have fresh lemons on hand, limes too when they're available in stores. I also keep bottled lime juice in the fridge.

Finishing Salt - do not use

Finishing oil drizzle - do not use

Fresh Ground Pepper - must have fresh ground!

Chutney - I've made a few mango chutneys and I really liked one of them but cannot find the recipe I used! :p

Remoulade - never had/made

Tartar Sauce - it comes with fish fries here, which are available practically everywhere on a Friday. I have started eating it with my fish. My homemade is better than store-bought and most restaurants'.

Salad Dressing not on Salad (e.g. 1000 or Ranch on fries) - it is popular here to add Italian dressing to sub sandwiches. I make many of my own salad dressings, including Italian, and often add it to things like potato salad.

Sriracha - bought some because of the hype but did not like the stuff I bought. It tasted mostly of garlic, but not in a good way.

Preserves/Jam/Jelly - I LOVE to make jams, jellies, preserves, syrups, etc. I make all kinds, mostly from fruit that I grow, and prefer to make them pectin-free. I tend to give away a lot because I don't eat that much of it. lol!

Wasabi - addressed above.

Za'atar - bought it, tried it once or twice, and now don't even think of it. When I do think of it, I tend to prefer straight sumac instead.

Just a comment in general: I tend to not like pre-mixed seasonings, or flavor-enhanced/altered ingredients, because I want to control the actual ingredients and amounts that I use.

Mustard (Yellow) - sandwiches but just a little. Never in potato salad or coleslaw.

Mustard (Dijon or Whole Grain) - preferred for a sandwich. Also use for Dijon cream sauce on chicken

Mustard Seed (Prepared) - I thought that is what yellow mustard is. I have mustard seeds in the spice cabinet. I’ll bet they are 20 years old.

Ketchup - in moderation but never on a hamburger. Always with fried catfish.

Mayonnaise - only Duke’s

Pickle Relish - sweet, yes for ”hurry up” tuna/chicken salad (prefer celery and boiled egg without relish) or a dab on a hot dog. New find: Grillo’s refrigerated dill relish.

Hoisin Sauce - buy when needed for slow-cooker hoisin beef

Soy Sauce - low sodium, pantry staple

Old Bay Seasoning - use for making crab cakes

Fish Sauce - never use; rarely have recipes that call for it

None of the misos are available in my area or if they are, I don’t buy them.

Seasoned Salt (Lawry's style) - no

Plum Sauce - bought when needed, which is hardly ever

Yes to almost all barbecue sauces

Barbecue Sauce (brown sugar base)

Barbecue Sauce (vinegar base)

Barbecue Sauce (tomato base)

Barbecue Sauce (fruit base) - no

Salsa Picante - bought from time to time

Hot Pepper Sauce (thin and very hot) - Tabasco? yes.

Malt Vinegar - no

Aioli (garlic paste/sauce) - no; make as needed

Chinese Chili Sauce - yes

Chili Crisp (chili oil with stuff in it) - no

Nutritional Yeast - no

Pesto - only when called for in a recipe

Dill Sauce - ?

Chimichurri - no

Horseradish (Prepared) - yes

Wasabi paste - no

Horseradish sauce - occasionally

Cranberry sauce - Thanksgiving food

Apple Sauce - no

Butter - always

Sour Cream - always

Tzatziki - I love it buy only have it when needed

Honey- always

Lemon or Lime squeeze - keep fresh juice frozen in cubes

Finishing Salt - yes but rarely use

Finishing oil drizzle - no

Fresh Ground Pepper - yes

Chutney - mango yes

Remoulade - yes or homemade Comeback LINK (ChatGPT is good for scaling to a more useable size)

Tartar Sauce - rarely

Salad Dressing not on Salad (e.g. 1000 or Ranch on fries) - 1000 yes; Ranch no. I cannot stand the texture of Ranch

Sriracha - no

Preserves/Jam/Jelly - yes. On the hunt for a good pear preserves that does not contain cinnamon. It is harder to find than you think. Ordered some from Harry & David. No pear taste at all. Just tasted sweet. Blech! I keep hinting broadly to a friend who makes the best pear preserves. She’s not taking the hint!

Wasabi - no

Za'atar - no, but I need to get some for Dorie Greenspan’s Mediterranean Shepherd’s Pie. I’ve been subbing in a little oregano mixed with a little thyme and a bit of lemon zest.

Don't use: (* not familiar with these)

Mustard (Yellow)
Ketchup
Pickle Relish*
Old Bay Seasoning*
Salsa Picante
Hot Pepper Sauce (thin and very hot)
Chili Crisp (chili oil with stuff in it)*
Nutritional Yeast
Dill Sauce*
Chimichurri
Miso (liquid)
Seasoned Salt (Lawry's style)*
Horseradish (Prepared)
Wasabi paste
Finishing Salt*
Finishing oil drizzle*
Salad Dressing not on Salad (e.g. 1000* or Ranch* on fries)
Sriracha
Barbecue Sauce (brown sugar base)
Barbecue Sauce (vinegar base)
Barbecue Sauce (tomato base)
Barbecue Sauce (fruit base)
Miso (Dry)
Wasabi

Make:

Plum Sauce
Mayonnaise (buy for every day)
Aioli (garlic paste/sauce)
Chinese Chili Sauce
Pesto
Cranberry sauce
Apple Sauce
Tzatziki
Lemon or Lime squeeze
Fresh Ground Pepper
Chutney
Remoulade
Tartar Sauce
Preserves/Jam/Jelly

Salad dressings for salad.

Buy:

Mustard (Hot) (English made with Colman's mustard powder)
Mustard (Dijon or Whole Grain)
Mustard Seed (Prepared) (what's 'prepared'? I use whole but it's been husked)
Hoisin Sauce
Soy Sauce
Fish Sauce (nam pla)
Miso (paste)
Malt Vinegar
Horseradish sauce
Butter
Sour Cream, rarely. Crème fraiche or fromage frais more often.
Honey
Za'atar
Various curry pastes and powders
White pepper

Also buy:

cider and wine vinegars, olive oil, sesame oil, pickled walnuts, capers, preserved lemons, sea salt, double and single cream (occasionally), anchovies

Also make: mint sauce, mint jelly, herb vinegars, raita, wild garlic pesto

Forgot to mention I do have a handful of seasoning blends, some purchased, some homemade, used for cooking, Old Bay is among them.

For Floral, et al.: Old Bay is a blend of cayenne, celery seed, herbs and salt - it's pretty spicy and the celery is the dominant flavor. There are a number of variations too. It makes delicious roast chicken, and many use it when boiling shrimp or crab, as noted on the label.

I've made Annie's pickled mustard seed, but there are other preparations as well. "Prepared" means combined with other stuff and ready to eat. There are recipes/products for lots of different condiments with mustard, ground or whole, but I was focusing on mustardy flavored ones, including whole and ground in the Dijon category because the difference is texture rather than flavor, and leaving the rest to whatever you make or buy.

There are also "mustards" that don't taste like mustard, but wouldn't taste right at all without it. We could do a whole thread on mustards ;) My favorite was from a small company which got bought out. The president of the new company did limited runs because his kid liked it, but those petered out (hypothesis is they used up the labels). I've tried to duplicate it without even partial success. It's called Honey Habañero [sic--the word is actually "Habanero" as in from Havana, but the label had the "ñ"] Mustard. There was another brand which was kind of similar but it was starchy and didn't have the right flavor.

Pickle relish is a chopped cucumber pickle plus other stuff (such as onion or red pepper), and comes commonly in dill or sweet, sometimes garlic, etc., and, of course homemade is dealer's choice. It's commonly used on sandwiches instead of sliced pickles, and Heinz makes "hamburger relish" which is pickle relish with ketchup in it, and "hotdog" relish with mustard in it. Places which sell hotdogs almost always have accompaniments/condiments including plain dill pickle relish, along with mustard, ketchup, chopped onions and sauerkraut. It usually has too much vinegar for me.

Relish is another where the shelf stable national brands have icky chemicals. Refrigerated: "cucumbers, water, salt, garlic, dill, spices, mustard seed, and calcium chloride" - Bubbies dill relish. Here comes the ick: "CUCUMBERS, HIGH FRUCTOSE CORN SYRUP, CABBAGE, DISTILLED WHITE VINEGAR, SALT, POTASSIUM SORBATE AND SODIUM BENZOATE (AS PRESERVATIVES), GUAR GUM, ALUMINUM SULFATE, XANTHAN GUM, DRIED RED BELL PEPPERS, POLYSORBATE 80, NATURAL AND ARTIFICIAL FLAVORS (INCLUDING CELERY), FD&C YELLOW NO. 5 AND FD&C BLUE NO." - Heinz Sweet Relish Homemade recipe "7 large cucumbers, grated, 5 large onions, grated, 2 tablespoons salt, or as needed, 3 cups white vinegar, 3 cups white sugar, 1 cup water, ½ cup all-purpose flour, 1 tablespoon ground turmeric, 1 teaspoon ground ginger, 1 teaspoon ground black pepper" - https://www.allrecipes.com/recipe/232721/cucumber-and-onion-relish/

Dill sauce is best made à la minute. There are so many different ways to get to pretty much the same end, I couldn't figure out where to start, so here's what Google AI Overview says: "Dill sauce is a creamy, herbaceous condiment that pairs wonderfully with a variety of dishes, especially seafood. It's relatively simple to prepare at home using a few key ingredients.

Common ingredients

• Dairy Base: Most dill sauces are creamy and typically use a base of sour cream, mayonnaise, or a combination of both. Some recipes also incorporate Greek yogurt for a lighter option.
• Fresh Dill: The star of the show! Fresh dill provides a bright, distinctive flavor. While dried dill can be used in a pinch, fresh is generally preferred for optimal taste.
• Lemon Juice: Adds a tangy, zesty note that brightens the sauce and complements the dill.
• Garlic: Many recipes include minced garlic or garlic powder for an additional layer of flavor.
• Salt and Pepper: To taste, for seasoning.

Optional additions

• Dijon Mustard: A common addition that adds a subtle tang and depth of flavor.
• Green Onions or Chives: Can add a mild oniony flavor.
• Celery Seeds: Some recipes include celery seeds for a unique flavor profile.
• Honey: A touch of honey or sugar can balance out the flavors. "

"Canola Oil, Mustard, Sugar, Egg Yolks, Vinegar, Lemon Juice, Dill Weed, Sea Salt and Spices."- Santa Monica Seafood Dill Sauce

(Note: I've generally used ingredients of widely popular national brands, excluding the preservatives and whatever which I mostly avoid. The better known national brand of dill sauce looked too thin by the shape of the bottle (excuse) and sounded barfsome to me. This one reads as too sweet, and mayonnaise based, whereas the good stuff is sour cream based.)

"Finishing" means added to the plated dish for serving, so a last minute crumble of salt or drizzle of oil.

Floral, I think your other unknowns were covered in above posts.

This thread is interesting. I looked up remoulade as you rarely see anyone eat horseradish over here and it can mean horseradish, but there is also a school of thought that says it isn't but it means twice "moulu" - minced! Interesting! In Britain, we eat horseradish sauce with roast beef. In Europe, they don't. So I have to get preparations made in strange east-european countries with other ingredients I can't pronounce.

Thinking of ingredients, that chili crisp list is quite a list of chemicals. You really eat that? Aïe aïe aïe!!!

LOL! No, I don't really eat the chili crisp, because I would eat the whole jar! The two preservatives (sulfur dioxide and sodium sulfate) are very commonly used with fruits. While I generally prefer local and "natural", a little common chemical doesn't bother me, emphasis on "little". I breathe here, after all... That's not nearly as bad as the ones I refused to post! Like the pickle relish with color dyes. The only other "chemical" in the chili crisp is MSG (monosodium glutamate), which is as common in Asian cookery as sodium chloride (salt) and sodium bicarbonate (baking soda) are in ours. I also use sodium citrate, judiciously. And baking powder (soda with a chemical acid, e.g., monocalcium phosphate) and cream of tartar (potassium bitartrate--one of those chemical acids).

British horseradish sauce sounds easy enough to make--is there no horseradish root to be bought? We have a British store. I guess that kind of thing isn't popular in France? Couldn't you get Amazon to deliver?

Oh, and while I've seen remoulades that were mayonnaise smooth, most, and certainly the good ones, have little bits of stuff. Of course, Sleevendog and others would know more about it than I, but I do think twice minced could apply. ;)

I see. I thought that 'finishing' salt meant a specific type of salt, not just salt sprinkled on a finished dish. I use Maldon sea salt for that purpose.

I think of condiments as specifically items added after the dish is cooked, often at the table, rather than items used during cooking. (Although some condiments do both jobs.) I'd just call those ingredients.

Regarding Horseradish, it is much used in German cooking, so it's not really accurate to say "in Europe they don't".

Lovely! Floral, we understand each other and agree on these points!

Floral, I don't know of other countries that eat horseradish sauce with beef the same way as we do in Britain.

Germans and Austrians eat it with beef, fish and game. I believe it's popular elsewhere in Eastern Europe but I don't know about the beef connection.

Interesting. I've not had it with beef in Austria. Never been to Germany except once for only an afternoon and was in the black forest so had to eat cake lol

Tafelspitz mit Meerrettichsoße.