# Novel Condiments **URL:** \ **Category:** Cafe Society\ **Created:** [January 19, 2015, 5:47am UTC](https://boards.straightdope.com/t/novel-condiments/710261 "2015-01-19T05:47:39Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![davidm](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/davidm/32/225_2.png) [@davidm](https://boards.straightdope.com/u/davidm)\ **Post date:** [January 19, 2015, 5:47am UTC](https://boards.straightdope.com/t/novel-condiments/710261/1 "2015-01-19T05:47:39Z")
By novel I mean things beyond the most commonly used ones (at least in the US): mustard, ketchup, relish, mayo, etc. Horseradish is used a little less commonly, but I like it on roast beef sandwiches. I recently picked up a bottle of Dietz & Watson Cranberry Horseradish that was on display at my market’s deli counter. It’s a combination that I never in a million years would have considered but it’s quite tasty! I also sometimes buy horseradish with beets which to me tastes no different than plain horseradish, but beets supposedly have healthy phytonutrients so why not? What other novel condiments or combinations are worth checking out? ---
**Author:** ![Little\_Nemo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/little_nemo/32/3120_2.png) [@Little\_Nemo](https://boards.straightdope.com/u/Little_Nemo)\ **Post date:** [January 19, 2015, 5:58am UTC](https://boards.straightdope.com/t/novel-condiments/710261/2 "2015-01-19T05:58:59Z")
My favorite condiments for french fries are russian dressing or tartar sauce. ---
**Author:** ![davidm](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/davidm/32/225_2.png) [@davidm](https://boards.straightdope.com/u/davidm)\ **Post date:** [January 19, 2015, 6:19am UTC](https://boards.straightdope.com/t/novel-condiments/710261/3 "2015-01-19T06:19:04Z")
> [@Little\_Nemo](#): > > My favorite condiments for french fries are russian dressing or tartar sauce. I never would have considered tartar sauce for anything other than fish, but that sounds like it might be good. I do use russian dressing on burgers sometimes, maybe I’ll try it on fries. The mention of tartar sauce makes me think of cocktail sauce, which I use pretty much exclusively for things like shrimp. It might be interesting to try it with non-seafood. ---
**Author:** ![Grrr](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/grrr/32/146_2.png) [@Grrr](https://boards.straightdope.com/u/Grrr)\ **Post date:** [January 19, 2015, 7:53am UTC](https://boards.straightdope.com/t/novel-condiments/710261/4 "2015-01-19T07:53:21Z")
Raspberry chipotle sauce on cream cheese and crackers is damn good stuff. ---
**Author:** ![NDP](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ndp/32/55_2.png) [@NDP](https://boards.straightdope.com/u/NDP)\ **Post date:** [January 19, 2015, 8:37am UTC](https://boards.straightdope.com/t/novel-condiments/710261/5 "2015-01-19T08:37:17Z")
[QUOTE=Little Nemo] My favorite condiments for french fries are russian dressing or tartar sauce [/QUOTE] > [@davidm](#): > > I never would have considered tartar sauce for anything other than fish, but that sounds like it might be good. I do use russian dressing on burgers sometimes, maybe I’ll try it on fries. The use of tartar sauce with french fries is pretty common in the Pacific Northwest. In fact, I believe it may have originated here. Several regional burger chains (e.g., [Zip’s](http://www.zipsdrivein.com/), [Kidd Valley](http://www.kiddvalley.com/), and [Burgermaster](http://www.burgermaster.biz/)) even offer tartar sauce along with ketchup with their fries. As for novel uses of condiments, if I have plain Triscuits, I’m strongly tempted to put them in a bowl, drench them with Lea & Perrins Worcestershire Sauce, sprinkle on some Parmesan cheese, and put it in the microwave for at least a minute until the Triscuits are hot and soaked with with the Worcestershire and melted cheese. It’s one of my favorite snacks but, alas, I had to stop doing it after a member of my family compared the resulting odor to mustard gas. ---
**Author:** ![MrDibble](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mrdibble/32/114_2.png) [@MrDibble](https://boards.straightdope.com/u/MrDibble)\ **Post date:** [January 19, 2015, 9:06am UTC](https://boards.straightdope.com/t/novel-condiments/710261/6 "2015-01-19T09:06:59Z")
Worcestershire sauce has been covered. What about brown sauce, like [HP Sauce](http://en.wikipedia.org/wiki/HP_Sauce)? Also, is the OP familiar with chutney? This is a whole family of condiments, from simple homemade salsas through the commercialy-made and quite common [Major Grey’s](http://en.wikipedia.org/wiki/Major_Grey%27s_Chutney) to that _ne plus ultra_ of condiments, [Mrs Ball’s](http://www.mrsballschutney.com/), the mere mention of which will bring tears to many a South African ex-pat’s eyes (although there are some who prefer the [Wellington](http://www.atasteofafricashoppe.com/cart/index.php?route=product/product&product_id=213)’s brand). Keep you mustards and ketchups or your oh-so-trendy srirachas. Chutney for me, thanks. ---
**Author:** ![NDP](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ndp/32/55_2.png) [@NDP](https://boards.straightdope.com/u/NDP)\ **Post date:** [January 19, 2015, 9:38am UTC](https://boards.straightdope.com/t/novel-condiments/710261/7 "2015-01-19T09:38:03Z")
> [@MrDibble](#): > > Worcestershire sauce has been covered. What about brown sauce, like [HP Sauce](http://en.wikipedia.org/wiki/HP_Sauce)? > > Also, is the OP familiar with chutney? This is a whole family of condiments, from simple homemade salsas through the commercialy-made and quite common [Major Grey’s](http://en.wikipedia.org/wiki/Major_Grey%27s_Chutney) to that _ne plus ultra_ of condiments, [Mrs Ball’s](http://www.mrsballschutney.com/), the mere mention of which will bring tears to many a South African ex-pat’s eyes (although there are some who prefer the [Wellington](http://www.atasteofafricashoppe.com/cart/index.php?route=product/product&product_id=213)’s brand). > > Keep you mustards and ketchups or your oh-so-trendy srirachas. Chutney for me, thanks. I’ve had HP Sauce but it seemed a little too sweet for me. I might give it another chance though. This probably isn’t that novel but I like to put Tabasco Sauce on my BLTs or, when I find myself not giving a fuck about my health, hash browns with sausage gravy. The hotness of the Tabasco and the saltiness of the BLT or sausage gravy compliment each other nicely. ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [January 19, 2015, 9:38am UTC](https://boards.straightdope.com/t/novel-condiments/710261/8 "2015-01-19T09:38:47Z")
Kimchee is awesome on pretty much anything. Kimchee fried rice, kimchee ramen, kimchee cheese burgers… **MrDibble** mentioned HP Sauce which is very good, but the food of the Gods is HP Curry and sadly it appears to be discontinued. ---
**Author:** ![JustinC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/justinc/32/8083_2.png) [@JustinC](https://boards.straightdope.com/u/JustinC)\ **Post date:** [January 19, 2015, 9:46am UTC](https://boards.straightdope.com/t/novel-condiments/710261/9 "2015-01-19T09:46:12Z")
I put thinly sliced hot chilies on burgers - a layer pressed into the ketchup, which has been spread on the bottom piece of bun. Ever since I tried a chili burger from a street vendor on a night out in Spain, one without a bit of hot burn is disappointing. My other go-to ‘treat’ (they’re both quite high in calories) is a mature cheddar cheese and piccalilli sandwich. And a teaspoon of Marmite and dark chocolate are great in chilli con carne. ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [January 19, 2015, 9:57am UTC](https://boards.straightdope.com/t/novel-condiments/710261/10 "2015-01-19T09:57:41Z")
> [@JustinC](#): > > My other go-to ‘treat’ (they’re both quite high in calories) is a mature cheddar cheese and piccalilli sandwich. Damn, now I have to go buy a jar of Branston Pickle. > [@JustinC](#): > > And a teaspoon of Marmite and dark chocolate are great in chilli con carne. And fish sauce, amazing what it does without tasting fishy at all. ---
**Author:** ![JustinC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/justinc/32/8083_2.png) [@JustinC](https://boards.straightdope.com/u/JustinC)\ **Post date:** [January 19, 2015, 10:09am UTC](https://boards.straightdope.com/t/novel-condiments/710261/11 "2015-01-19T10:09:38Z")
> [@zoid](#): > > Damn, now I have to go buy a jar of Branston Pickle. Well, you won’t regret it, that’s for sure. > [@zoid](#): > > And fish sauce, amazing what it does without tasting fishy at all. Ooh, good tip. ---
**Author:** ![Cunctator](https://avatars.discourse-cdn.com/v4/letter/c/43a26b/32.png) [@Cunctator](https://boards.straightdope.com/u/Cunctator)\ **Post date:** [January 19, 2015, 10:19am UTC](https://boards.straightdope.com/t/novel-condiments/710261/12 "2015-01-19T10:19:44Z")
Beetroot relish: delicious! ---
**Author:** ![Bosda\_Di\_Chi\_of\_Tricor](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bosda_di_chi_of_tricor/32/16845_2.png) [@Bosda\_Di\_Chi\_of\_Tricor](https://boards.straightdope.com/u/Bosda_Di_Chi_of_Tricor)\ **Post date:** [January 19, 2015, 10:28am UTC](https://boards.straightdope.com/t/novel-condiments/710261/13 "2015-01-19T10:28:48Z")
I do not recommend novel condiments, as the ink tastes nasty, & the book cover bits get stuck between your teeth. ---
**Author:** ![davidm](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/davidm/32/225_2.png) [@davidm](https://boards.straightdope.com/u/davidm)\ **Post date:** [January 19, 2015, 2:19pm UTC](https://boards.straightdope.com/t/novel-condiments/710261/14 "2015-01-19T14:19:25Z")
> [@MrDibble](#): > > Worcestershire sauce has been covered. What about brown sauce, like [HP Sauce](http://en.wikipedia.org/wiki/HP_Sauce)? I’m not sure if that’s available in US supermarkets, although you can get it from Amazon if you’re willing to pay an exorbitant price. This [BBC America article](http://www.bbcamerica.com/mind-the-gap/2013/11/21/10-american-substitutes-british-grocery-staples/) claims that it’s similar to A1 steak sauce. ---
**Author:** ![Smapti](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/smapti/32/17938_2.png) [@Smapti](https://boards.straightdope.com/u/Smapti)\ **Post date:** [January 19, 2015, 2:33pm UTC](https://boards.straightdope.com/t/novel-condiments/710261/15 "2015-01-19T14:33:03Z")
> [@NDP](#): > > The use of tartar sauce with french fries is pretty common in the Pacific Northwest. In fact, I believe it may have originated here. Several regional burger chains (e.g., [Zip’s](http://www.zipsdrivein.com/), [Kidd Valley](http://www.kiddvalley.com/), and [Burgermaster](http://www.burgermaster.biz/)) even offer tartar sauce along with ketchup with their fries. Here in the Puget Sound area, most local burger chains (e.g. [Dick’s](http://www.ddir.com/)) blend the tartar sauce with mustard. I don’t know if there’s an actual name for that particular combo - Dick’s just calls it “tartar sauce”, and my favorite burger place in Olympia calls it “goop”, and some places just call it “fry sauce” despite it being completely different from what everyone else calls fry sauce. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 19, 2015, 3:43pm UTC](https://boards.straightdope.com/t/novel-condiments/710261/16 "2015-01-19T15:43:39Z")
> [@davidm](#): > > I’m not sure if that’s available in US supermarkets, I’ve seen it here, but it’s not common. It needs to be a supermarket that has at least a couple of Irish and UK shelves in the international section. I believe I last saw it either at Meijer or Whole Foods. It would help if I remembered where I last bought my jar of Branston pickle. It was there along with the Jaffa cakes, the double devon cream, Marmite, etc. ETA: May have been Cost Plus World Market. As for the OP, half my fridge seems to be condiments, and half of that is various hot sauces. Of stuff that hasn’t been mentioned as is somewhat interesting: [violet mustard](http://www.zingermans.com/Product.aspx?ProductID=P-VIO) (a mustard blended with red grape must), some kind of Bombay sandwich spread (it’s somewhat like a mint & coriander/cilantro chutney), Lizano salsa (a Costa Rican brown sauce made of vegetables and spices), ajvar (a Balkan mix mainly of roasted red peppers and eggplant), and ajika (a Georgian hot pepper paste.) ---
**Author:** ![stillownedbysetters](https://avatars.discourse-cdn.com/v4/letter/s/41988e/32.png) [@stillownedbysetters](https://boards.straightdope.com/u/stillownedbysetters)\ **Post date:** [January 19, 2015, 3:54pm UTC](https://boards.straightdope.com/t/novel-condiments/710261/17 "2015-01-19T15:54:34Z")
While probably not traditionally thought of as a condiment, everyone here in Colorado use green chili sauce in the same manner you’d use one. I myself like it on eggs or sometimes on burgers. I’ve seen folks use it on hot dogs, pork chops, any meat, really, and even on veggies or fried potatoes. ---
**Author:** ![Leaffan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/leaffan/32/299_2.png) [@Leaffan](https://boards.straightdope.com/u/Leaffan)\ **Post date:** [January 19, 2015, 4:01pm UTC](https://boards.straightdope.com/t/novel-condiments/710261/18 "2015-01-19T16:01:35Z")
> [@davidm](#): > > I’m not sure if that’s available in US supermarkets,… Wow. The things I learn here. I don’t think I’ve ever been in a grocery store in Canada (well Ontario at least) that doesn’t stock HP Sauce. ---
**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\ **Post date:** [January 19, 2015, 4:41pm UTC](https://boards.straightdope.com/t/novel-condiments/710261/19 "2015-01-19T16:41:03Z")
> [@davidm](#): > > I’m not sure if that’s available in US supermarkets, although you can get it from Amazon if you’re willing to pay an exorbitant price. Sure it is; just maybe not where you’re from. My local Kroger has it on the shelves on the “International” aisle, along with quite a few British things, like Branston Pickle, salad cream, etc… ---
**Author:** ![Baron\_Greenback](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/baron_greenback/32/48_2.png) [@Baron\_Greenback](https://boards.straightdope.com/u/Baron_Greenback)\ **Post date:** [January 19, 2015, 5:11pm UTC](https://boards.straightdope.com/t/novel-condiments/710261/20 "2015-01-19T17:11:09Z")
> [@bump](#): > > salad cream Oh lordy, I didn’t know they let that stuff out of the country…:eek: [Next page](https://boards.straightdope.com/t/novel-condiments/710261.md?page=2)