Amazing, I had to check this post closely to make sure I hadn’t written it, then forgot.
I add Tabasco to the ketchup, and stir it in with the first fry.
I’m proud of you, Mike_Mabes. Now, there is no chance that it could intentionally or accidentally end up on a hot dog. Just the thought of it makes me shudder! 
I’m going off topic here, but you reminded me of how Delta used to offer roast beef sliders as one of their meals available for purchase in-flight. The first time I had them they came with a packet or two of horseradish sauce. I never really ate much horseradish, but figured I’d try it. It was quite good for airplane food; I’d say it was one of the best meals I’ve had on a plane. The horseradish really made the sandwich. So the next time I flew on Delta I was actually looking forward to having those sliders again. Except that time they included packets of mayonnaise instead of the horseradish sauce. With mayo they were nowhere near as good as I remembered. Amazing how just changing the condiment changes the whole character of a sandwich.
I will add the caveat that supposedly the environment on a plane actually dulls your sense of taste, due to the thin, dry air. So certain foods will taste better on a plane than on the ground, and I imagine a strong flavor like horseradish might be one of them.
I love ketchup but will often add tapatio or tabasco to spice it up.
On Mexican food however, my go-to condiment is sriracha with a little sour cream mixed in. My family calls it “pink sauce.” Sooooo good.
The related Beef on Weck sandwiches also traditionally come with horseradish, and despite growing up near their epicenter, I never acquired a taste for horseradish. The last time I had beef on weck, I tried some horseradish sauce, having had it in faux wasabi and not disliking it. But it’s too strong for me to just dole out the sauce. I put a tiny bit on the first few bites for variety’s sake and then eat the rest horseradishless.
Just reading this gave me prickly heat around my eyes and nose. I’m a bit of a sissy when it comes to hot sauces.
Whenever I go to Arby’s I always get the Horsey sauce, will have to get a bottle of horseradish
If someone make me a hotdog and it also had mustard, relish and onions I would not turn it down, but that is the only way
I like ketchup. But I tend to eat it only fried potatoes (tater tots > fries), hamburgers, and hot dogs.
For fried chicken, baked catfish, or garden burgers, I will whip up a curry mustard sauce. 1: 4 ratio of mustard to mayo, with an ample amount of curry powder.
ketchup has its place. having said that sour cream is far better on things like Meatloaf than ketchup is.
McDonald’s sweet and sour sauce is a great condiment but sadly not for sale at the grocery.
I’m a bit perplexed by how “Meatloaf” is the only word in that sentence that’s capitalized, and now I’m imagining you putting sour cream on the singer.
Having said that, when I was in Greece last year (back when you could actually travel), I discovered the wonderfulness of putting plain Greek yogurt on roasted pork. I’m sure sour cream would be similarly good.
This thread has me wondering how I use ketchup. There’s a 20oz bottle in the fridge, maybe 15% full but I can barely remember using it. A little in some meatloaf glaze (about 50/50 ketchup/Open Pit bbq sauce) a few weeks ago. My burgers are almost always dressed with mayo & mustard but I think I used some ketchup during the summer. A couple tablespoons get used for the awesome Japanese steakhouse knockoff recipe I sometimes make (double the ginger and garlic). If dining out, I might use a little ketchup on fries, hashbrowns or other fried potatoes but I don’t cook those at home and rarely get carryout.
I’ll be using chili sauce for a while once this bottle of ketchup is gone.
All the sandwiches at Arby’s are just to have a reason for Horsey sauce. We always have horseradish sauce, even thought the standard stuff here is rather wimpy. The stuff my husband grew up with (local farmer’s market) had to be eaten before the lid got eaten by the horseradish (actually the vinegar).
I can’t eat anything tomato due to dietary restrictions. I don’t miss ketchup at all. I do miss pasta with tomato sauce and fresh tomatoes in salads and on burgers. I have found a little pepper on my fries adds a nice zing.
BBQ sauce on my burgers and Thousand Island for the fries to go with it. I pretty much only use ketchup when it is the only option available, or when I happen to go to McDonalds every once in a while.
I checked the supermarket, and they had “Moskovskii provençal” in a big squeeze packet and, yes, you could tell it was quite runny. The first brand of Dutch mayonnaise had 68% oil as the first ingredient, while the “Fritessaus” right next to it had water as the first ingredient, then 24% oil. They were both in plastic bottles so the viscosity was not obvious. The Russian product had oil listed first, but not the percentage.
I didn’t buy any of them (I’m not about to eat that much mayo 
, so for now I can’t compare the viscosity of the Russian “Provençal” and the Dutch “Fritessaus”, but whatever was in that squeeze pouch was much runnier than normal mayonnaise, for sure. Maybe someone knows more about the exact proportion of ingredients. By law, (Dutch) mayonnaise must contain at least 70% fat and 5% egg yolk, so perhaps the " Provençal " doesn’t meet that standard and is more like Fritessaus?
Had some fries last night. Ore-Ida crinkle cut. Salted them and put ranch and some mayo on the side. And eating them I thought they were really good, but I think they are no better than other brands. The difference was that they weren’t coated in the sugary sweet ketchup. And as someone noted above, they are good with just salt.
Follow-up: in the interest of science, I finally got some squeezy-pack mayonnaise; this one was “Klassicheskiy Provençal”, made in Nizhny Novgorod. I avoided the fancy variations including quail eggs or olive oil; this one had, as the primary ingredient, 67% sunflower oil. So it seems to be bona fide mayonnaise, not watered down. It was… pretty runny, as expected, though not incredibly so. In fact, one of the ingredients was E415 thickener, a.k.a. xanthan gum, and sunflower oil is actually a tad more viscous than canola oil.
So, how do they control the viscosity? Maybe adjust the precise type and amounts of thickeners? Unfortunately there is not much more I can do; I do not have instrumentation to measure the absolute viscosity and compare it to e.g. Hellmann’s. It’s definitely mayonnaise, though.
With all of the good sauces to dip french fries into, there is also ketchup. And a little ketchup, in addition to the mustard and onion, is good on a hamberger.