Are onions a condiment? I use them in everything savory, whether as a main ingredient or a condiment or garnish. I don’t know how I’d cook without onions.
Balsamic vinegar. The good kind, the cheap supermarket kind, whatever, I don’t care.
In salad dressings, or splashed into gazpacho or tomato sauce, or in a “marinade” with sugar for raspberries or strawberries, or just as a dipping sauce for lettuce or veggie sticks, I love that stuff so so so much. I cannot understand how I survived the first few decades of my existence with just cider vinegar and wine vinegar before balsamic vinegar became a culinary “thing”.
Hard to find a fave. I use Sriracha, Cholula brand hot sauce, various mustards and horseradish sauces. Onions are the most common topping along with jalapenos and mushrooms.
Soy sauce
A 1
Assorted hot sauces including Cholula, Tabasco chipotle and green, sriracha, and others, depending on mood.
Toad Sweat brand sweet hot dessert sauces (go ahead, google it. They’re fantastic on ice cream!)
Balsamic vinegar
Lemon juice, an old standby
Worchestershire sauce
Kalamata olives
capers
Marmite, vegemite, etc.
Whoa, you seem to be implying that Marmite (nutritious tasty spread of gods, demi-gods, and right-thinking mortals) and Vegemite (axle grease for hairy barbarians) are equals?
Mustard.
+1 for sriracha.
Mustard of various sorts a close second.
When it comes to what I actually use the most, probably mustard. In fact, I’ve discovered that there’s a big difference between putting mustard on something vs in it. Even with a sandwich… I now add my mustard one dab at a time before each bite rather than putting it on the bread like most people do. That way, you can control how much goes on each bite; even in a single bite, you get different exposure to the mustard on it as you chew.
My go-to mustard is just a plain yellow, but I like anything that isn’t too strong on horseradish. My favorite mustard ever was a slightly sweet stone-ground mustard that I’ve forgotten the name of. (Curses!)
When it comes to an actual favorite though: sauteed mushrooms and onions. (Salt and pepper added. Optional ingredients: a dash of Worcestershire, beef bullion, red wine and/or cooking sherry.) Frankly, I could sit down to a plate of onions and mushrooms, but people would think that’s weird so I have to put them on things. Burgers and steaks are an obvious choice. Fish. Pasta. Rice. Baked potatoes. Toast. Tacos and enchiladas. Crepes. Soups. (Yes, soup - add the onions and mushrooms to the top of each bowl as you serve it). Baked brie (like this, but instead of the preserves).
The only reason mustard wins out on frequency is that it’s ready to go right there in the bottle. Onions and mushrooms take time to do right.
Hellmann’s Mayo. And greek olive spread, which is minced Calamata olives and a tiny bit of mayo.
And, might we also toss in the WORST condiments we have ever tasted? Dorothy Lynch dressing. A Nebraska staple. Lordy, God. :eek:
LOVE olives. I will eat them plain, on their own.
On meat I like Worchestershire sauce.
The right tool for the right job, O Augie lover of sweetbreads. 
Vegemite in chowders, casseroles, pasta sauces, soups and stews.
Marmite on english muffins, toast, crumpets, onion/garlic bagels, etc.
I’m okay with barbecue sauce, in moderation. But please no ketchup, mayo, mustard, relish, olives, pickles, capers, A1, and anything else I’m forgetting.
Never heard of it, so I googled. Not too much info but I saw a taste-alike recipe that used 3/4 cup of sugar in a ~3cup liquid total recipe.
No freakin thanks, you can keep it all in Nebraska.
If I had to choose just none - hot sauce (Sriracha etc) or fresh hot peppers - habanero, Thai dragon, Scotch bonnet.
But it would be hard to choose just one. Soy sauce, coconut milk, spicy peanut sauce, curry, mayo, mustards, pepper…they are all important.
But cranberry anything - ICK! There are very few foods I really dislike, but cranberries are way up there. I wonder if it’s like cilantro (which I really like) - where cranberries taste like soap, and bitter, to some people?
This is a tough one. I cycle through my condiments fairly equitably. The one I seem to be buying the most often is sambal oelek (or a similar Hungarian condiment called erõs pista). Fish and oyster sauce get used quite often, but those are used more as ingredients than condiments. I really enjoy Branston Pickle, as well, but I don’t always have it around. Oh, Chicago style Italian giardiniera, of course, the spicier the better. And hot sauces of all types. Really, it’d be impossible to pick just one.
I bought some of this once, but then I didn’t know what to eat with it or quite what to do with it. Tips, please?
I really like having a jar of some kind chutney in the fridge. It’s great in a little pile beside the rice when you have an Indian curry (not so good with Thai) and a smear on any sandwich is great.
Sometimes I make my own, out of whatever is in season and cheap. Otherwise, it’s the kind of thing you can always find in twee little gift shops. And it makes a great gift.
Mango chutney, onion jam, sweet mustard pickles (made a giant batch of this Aussie specialty, I don’t think I’ll ever finish it!) - all great.
Cheese sandwich, of course. But I put it on sandwiches of all kinds. I also like mixing it with mayo and making a tartar-sauce like concoction.
I love it on ham and cheese sandwiches with ham off the bone and really good aged cheddar. Now I’m all hungry and I have no ham, aged cheddar, or Branston Pickle 
Oh but that reminds me - HP Curry sauce is awesome!