# The Third Condiment - what should it be? **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [June 25, 2023, 7:48pm UTC](https://boards.straightdope.com/t/the-third-condiment-what-should-it-be/986091 "2023-06-25T19:48:17Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![Czarcasm](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/czarcasm/32/4050_2.png) [@Czarcasm](https://boards.straightdope.com/u/Czarcasm)\ **Post date:** [June 25, 2023, 10:25pm UTC](https://boards.straightdope.com/t/the-third-condiment-what-should-it-be/986091/21 "2023-06-25T22:25:43Z")
Asiago cheese. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [June 25, 2023, 10:38pm UTC](https://boards.straightdope.com/t/the-third-condiment-what-should-it-be/986091/22 "2023-06-25T22:38:48Z")
> [@Treppenwitz](#): > > Fair point. Let’s just say: what should sit alongside salt and pepper? Sugar. I didn’t think this was at all open to question. ---
**Author:** ![Si\_Amigo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/si_amigo/32/2877_2.png) [@Si\_Amigo](https://boards.straightdope.com/u/Si_Amigo)\ **Post date:** [June 25, 2023, 11:17pm UTC](https://boards.straightdope.com/t/the-third-condiment-what-should-it-be/986091/23 "2023-06-25T23:17:11Z")
> [@TriPolar](#): > > Sugar. I didn’t think this was at all open to question. My thought too, just about every restuarant around her has salt, pepper, sugar, ketchup, mustard and hot sauce on the table or keeps it ready to bring to the table. You really can’t keep mayo at the table or it would be in that group as well. Anything else is a special request and may not be carried, becasue people rarely ask for it. ---
**Author:** ![alovem](https://avatars.discourse-cdn.com/v4/letter/a/b38774/32.png) [@alovem](https://boards.straightdope.com/u/alovem)\ **Post date:** [June 26, 2023, 7:35am UTC](https://boards.straightdope.com/t/the-third-condiment-what-should-it-be/986091/24 "2023-06-26T07:35:18Z")
> [@DSeid](#): > > …good olive oil… I use it as a condiment far more often than anything else, except for salt: on toast for breakfast, on salad for lunch and on vegetables for dinner. An example of the latter is steamed green beans and a microwaved potato. After the first bite or two, the flavors start to change, and, by the end of the meal, the taste is best described (in my head) as _golden_. ---
**Author:** ![Tibby](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tibby/32/17030_2.png) [@Tibby](https://boards.straightdope.com/u/Tibby)\ **Post date:** [June 26, 2023, 8:09am UTC](https://boards.straightdope.com/t/the-third-condiment-what-should-it-be/986091/25 "2023-06-26T08:09:31Z")
> [@Chronos](#): > > May I suggest cumin as another spice that goes with lots of things and complements lots of flavors? Cumin and other spices are best applied to food while cooking, [not after.](https://eatwithus.net/baking/can-i-add-cumin-after-cooking/) ---
**Author:** ![dtilque](https://avatars.discourse-cdn.com/v4/letter/d/d6d6ee/32.png) [@dtilque](https://boards.straightdope.com/u/dtilque)\ **Post date:** [June 26, 2023, 8:19am UTC](https://boards.straightdope.com/t/the-third-condiment-what-should-it-be/986091/26 "2023-06-26T08:19:18Z")
Garlic powder and basil. That’s what I have on my table _instead_ of salt and pepper. ---
**Author:** ![kaylasdad99](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kaylasdad99/32/3398_2.png) [@kaylasdad99](https://boards.straightdope.com/u/kaylasdad99)\ **Post date:** [June 26, 2023, 9:39am UTC](https://boards.straightdope.com/t/the-third-condiment-what-should-it-be/986091/27 "2023-06-26T09:39:22Z")
There used to be a deli near me that always had a jar of kosher dill pickles on every table. Loved that place. These days I nearly always ask them to bring Tabasco (or cholula if they don’t have Tabasco. But when I’m in a diner, I’m usually getting something with eggs). ---
**Author:** ![kaylasdad99](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kaylasdad99/32/3398_2.png) [@kaylasdad99](https://boards.straightdope.com/u/kaylasdad99)\ **Post date:** [June 26, 2023, 9:42am UTC](https://boards.straightdope.com/t/the-third-condiment-what-should-it-be/986091/28 "2023-06-26T09:42:55Z")
> [@dtilque](#): > > Garlic powder and basil. That’s what I have on my table _instead_ of salt and pepper. Did you ever try pasta with just butter, fresh-grated Parmesan and freshly chopped basil? A friend made it for me once, and it was a revelation! ---
**Author:** ![Alessan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/alessan/32/465_2.png) [@Alessan](https://boards.straightdope.com/u/Alessan)\ **Post date:** [June 26, 2023, 9:43am UTC](https://boards.straightdope.com/t/the-third-condiment-what-should-it-be/986091/29 "2023-06-26T09:43:50Z")
Schug is great, don’t get me wrong, but the true jewel of Middle Eastern condiments is amba. ---
**Author:** ![Mighty\_Mouse](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mighty_mouse/32/7776_2.png) [@Mighty\_Mouse](https://boards.straightdope.com/u/Mighty_Mouse)\ **Post date:** [June 26, 2023, 11:06am UTC](https://boards.straightdope.com/t/the-third-condiment-what-should-it-be/986091/30 "2023-06-26T11:06:25Z")
I came here to see the battle between mayonnaise and hot sauce to join ketchup and mustard on the medal podium. Salt + Pepper + Cayenne would be my vote. ---
**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\ **Post date:** [June 26, 2023, 11:14am UTC](https://boards.straightdope.com/t/the-third-condiment-what-should-it-be/986091/31 "2023-06-26T11:14:55Z")
If it’s got to be three and only three, I reckon Worcestershire sauce is a fair contender ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [June 26, 2023, 12:57pm UTC](https://boards.straightdope.com/t/the-third-condiment-what-should-it-be/986091/32 "2023-06-26T12:57:30Z")
Ah, right, if we’re speaking of things that one would keep on the table for diners to add to their own taste, cumin wouldn’t be a good choice. > [@Si\_Amigo](#): > > You really can’t keep mayo at the table or it would be in that group as well. Why not? ---
**Author:** ![flurb](https://avatars.discourse-cdn.com/v4/letter/f/51bf81/32.png) [@flurb](https://boards.straightdope.com/u/flurb)\ **Post date:** [June 26, 2023, 1:19pm UTC](https://boards.straightdope.com/t/the-third-condiment-what-should-it-be/986091/33 "2023-06-26T13:19:28Z")
If we’re talking about a third table seasoning (and not a “condiment”), I’d probably say MSG. ---
**Author:** ![LSLGuy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lslguy/32/5813_2.png) [@LSLGuy](https://boards.straightdope.com/u/LSLGuy)\ **Post date:** [June 26, 2023, 1:55pm UTC](https://boards.straightdope.com/t/the-third-condiment-what-should-it-be/986091/34 "2023-06-26T13:55:03Z")
ISTM a proper reading of the OP is the third spice / herb / seasoning after salt & pepper which are themselves herbs / spices / seasonings. IOW, whatever it is, it’s gotta be a finely chopped / ground dry product. For me personally that something would be cayenne. For traditional diners (AKA “Coffee shops” in the pre-Starbucks era) it’d be sugar. At one time in the 1960s / 1970s Lawry’s Seasoning Salt was common on tables at midscale eateries. That (thankfully) seems to have gone the way of perked coffee. For most Americans in 2023 it’d be … hellifino. Dill, lemon pepper, ??? “Condiments” as in sauces I’d say varies greatly by type of eatery. Burger joint or diner? Ketchup & mustard, maybe relish in that order. Tabasco was a perennial table condiment but seems to now be past it’s prime. Snooty steakhouse? Maybe A1 / Worcestershire, but more likely (at least where I live) chimichurri and other pesto-like products. At least in the USA as a whole, our cuisine is far more varied than it was 40 or 60 years ago. I don’t think we can really sensibly talk about default condiments (or seasonings) in general. They’re much more context-specific now. [Aside / Pet Peeve #4] Since COVID began a very large fraction of restaurants have taken to not having salt or pepper on the table as a matter of course. That’s true in low end and high end places almost regardless of cuisine. It’s making a comeback but only slowly. As somebody who of necessity eats restaurant food far more often than home-cooked, it annoys me greatly to have to chase down a server for that stuff. They often act surprised that anyone would want something as exotic as salt or pepper with their meal. [/Aside - PP] ---
**Author:** ![Si\_Amigo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/si_amigo/32/2877_2.png) [@Si\_Amigo](https://boards.straightdope.com/u/Si_Amigo)\ **Post date:** [June 26, 2023, 2:02pm UTC](https://boards.straightdope.com/t/the-third-condiment-what-should-it-be/986091/35 "2023-06-26T14:02:15Z")
> [@Chronos](#): > > > [@Si\_Amigo](#): > > > > You really can’t keep mayo at the table or it would be in that group as well. > > Why not? [It can go bad after 8 hours](https://www.simplyrecipes.com/how-long-can-mayo-be-left-out-of-the-fridge-7462899#:~:text=Mayo%20stored%20at%2050%C2%B0,at%20about%2040%C2%B0F.)., maybe not but its best not to risk it, So its too much to ask the wait staff to rotate it each shift as it then puts the restuarant at risk with local health ordinances. Better to just bring out a serving when requested. ---
**Author:** ![Thudlow\_Boink](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thudlow_boink/32/320_2.png) [@Thudlow\_Boink](https://boards.straightdope.com/u/Thudlow_Boink)\ **Post date:** [June 26, 2023, 2:05pm UTC](https://boards.straightdope.com/t/the-third-condiment-what-should-it-be/986091/36 "2023-06-26T14:05:44Z")
> [@DSeid](#): > > in real world usage I would never considered salt or pepper condiments. They are seasonings to me. I was about to say almost exactly the same thing. Then the “third seasoning” would most likely be either some kind of seasoned salt or fry seasoning, or sugar. The standard two _condiments_ are mustard and ketchup, and the “third condiment” would depend on the context. In a burger context, it might well be mayonnaise; but the problem with that is that mustard and ketchup are standard because they’re the ones you commonly see sitting out on the table, and mayonnaise doesn’t do as well sitting out at room temperature all day. In other contexts, I might expect the “third condiment” to be hot sauce, or vinegar, or barbecue sauce, or tartar sauce, or… ---
**Author:** ![aceplace57](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aceplace57/32/3500_2.png) [@aceplace57](https://boards.straightdope.com/u/aceplace57)\ **Post date:** [June 26, 2023, 2:12pm UTC](https://boards.straightdope.com/t/the-third-condiment-what-should-it-be/986091/37 "2023-06-26T14:12:05Z")
A1 steak sauce Works well on meatloaf, burgers, steaks etc. There’s usually a bottle of A1 on my dining table with salt & pepper. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [June 26, 2023, 2:41pm UTC](https://boards.straightdope.com/t/the-third-condiment-what-should-it-be/986091/38 "2023-06-26T14:41:27Z")
Tell me how oil goes bad in 8 hours. The cite you posted cites a USDA recommendation that doesn’t even mention mayonnaise. ---
**Author:** ![DSeid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dseid/32/20194_2.png) [@DSeid](https://boards.straightdope.com/u/DSeid)\ **Post date:** [June 26, 2023, 3:23pm UTC](https://boards.straightdope.com/t/the-third-condiment-what-should-it-be/986091/39 "2023-06-26T15:23:40Z")
Huh. I was going to respond that it’s the egg not the oil but did a quick search first and whaddaya know? > **[Mayonnaise debunks refrigerator myth and wins a seat at the table](https://www.cnbc.com/amp/2016/06/28/mayonnaise-debunks-refridgerator-myth-and-wins-a-seat-at-the-table-.html)** > > A recent push to debunk the myth that mayonnaise is prone to spoiling has boosted its distribution at restaurants. Enough acid in it that it’s actually okay left out? Still kinda makes me nervous. ---
**Author:** ![Sage\_Rat](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sage_rat/32/399_2.png) [@Sage\_Rat](https://boards.straightdope.com/u/Sage_Rat)\ **Post date:** [June 26, 2023, 3:38pm UTC](https://boards.straightdope.com/t/the-third-condiment-what-should-it-be/986091/40 "2023-06-26T15:38:55Z")
According to sales numbers, it looks like mayonnaise is the distant leader: > **[Hellmann’s mayonnaise America’s best-selling condiment](https://nypost.com/2011/09/17/hellmanns-mayonnaise-americas-best-selling-condiment/)** > > What’s America’s favorite condiment? Hint: it’s not ketchup. The answer is mayonnaise: specifically Hellmann’s, which the nation apparently slops on everything except french fries. Hellmann’s alone… [Previous page](https://boards.straightdope.com/t/the-third-condiment-what-should-it-be/986091.md?page=1) [Next page](https://boards.straightdope.com/t/the-third-condiment-what-should-it-be/986091.md?page=3)