…on what?
This matters.
A well done steak of course. And the answer is always ketchup.
Ever had a ketchup aged wagu? If you leave it in the su vide over night the plastic burns off when the waters boiled away, it’s a perfect way to start the day.
Fuck mayo, marry mustard, kill ketchup.
Wisely
Mustard. Get that other shit out of here.
Never give up. Never surrender! MUSTARD!!!
Wisely
This man did not fail his reading comprehension classes
Not Or. And.
Fries with a mustard mayo mix, or a mayo ketchup mix, or a ketchup mustard mix, or a mix of all 3, are all fantastic.
When I do burgers at home, I do a mustard mayo mix on the bottom bun (followed by lettuce and tomato slices), and a ketchup on the top bun.
All 3 three bring something to the table. It the variety and proportions that give you so much flexibility in creating amazing food.
Mustard. It’s more versatile. Besides the obvious condiment uses, it’s also a useful ingredient in cooking, can alleviate muscle cramps (eaten), helps with bee or wasp stings (topical), and can be used as a dye.
Mix them.
Equal parts mayo and mustard, about half that of ketchup, and you got a delicious fry sauce.
Horseradish.
Man, just that word brings back memories of Hardees. Along with the usual red and yellow sauces, they had a third sauce…a white one. Me, thinking it was mayo, loaded up two of those little white paper cups and sat down with my burger and curly fries.
I should preface by mentioning that I love me some crispy curly fries with gobs of mayo…took one massive dip followed by an expectant bite and I’m like 90% positive that my face showed the entire range of reactions starting from “yo, wtf is in my mouth?”, moving along to “this is NOT mayo!”, detouring briefly to “what kind of sadist fucks with the mayo container”, reaching “what is this spicy orgy in my mouth?!”, and shortly after landing on a new all time favourite dipping sauce.
Love that horseradish.
Me too! I loved Hardee’s when I was a kid. There isn’t one near me now (Canada) so that sucks. Horseradish is such a great flavour. I grew some last year, time to grate and recreate!
Same boat/canoe here…can’t find a Hardees in my corner of Canada. Growing it is an interesting idea, I might just follow suit!
Definitely do! It’s super easy to grow. It likes to spread something fierce though so I’ve done mine in a big pot. Seems to be doing ok.
cough Pardon me, but it’s pronounced “horshradish”. /s
Grilled sausage in the forest: mustard.
On my pasta earlier this week: ketchup.
On my sandwich this morning: Mayo.
There is a time and place for everything.
What about grilled sausage on a pier looking out to the horizon in a country that starts with a C? I just am super curious about that specific case, you know?
Sausage? In that scenario id go for a steak and fries, in which case a good pepersauce and mayo.
But for the sausage? Id go with ketchup
Ketchup on pasta?!
It’s a Filipino thing
Mayo+ketchup (fry sauce) for fries. Ketchup+mustard for hot dogs. All three for burgers.
For steak/pork and fries - béarnaise
Can I eliminate one from existence? If yes destroy mayo
Ketchup is out from the start. Which leaves mayonnaise and mustard. Which, in turn, depend on the occasion.
Belgian fries with mustard would be as bad as bratwurst with mayonnaise…
Hot sauce.
