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best condiment mixes/mods?

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coppercone2:
You can combine ready made sauces to make novel things.

One to get started is pepper ketchup, which goes well with fries and eggs. Simply mix cracked pepper into ketchup. This can probobly be improved by toasting the peppercorns before addition.


Another good one is to mix french onion soup mix into mayonnaise sour cream, which makes for a good chip dip. This can be improved by making sure the sour cream is warm and letting it sit for a little while, it is not particularly good if its cold.

What are your favorites?

jpanhalt:
Of course, anything can be mixed.  They all get mixed in your stomach anyway.

As for a mixture that actually affects performance on the plate, I like the mayo/butter/mustard mix used for the toasted cheese in the tomato soup thread.  It's spreadable and gives a very nice finish to the stove toasted bread.  Adjust mustard according to taste.  Great on Rubens too.

T3sl4co1l:
Mayo, certainly ripe for additions.  Mustard*, horseradish**, sriracha, chipotle, ketchup ("fry sauce" more or less), etc.  Most of these are available as products already.  Note that mayo is normally made with a bit of mustard, albeit not much; and creamy horseradish is basically a flavored mayo (check the label, similar ingredients!).

I find I don't even use ketchup much anymore.  Mainly with fried potatoes.  So I don't have a lot of opinion on it, alas.

Sweet Thai chili sauce is a common sight in my 'fridge, having a nice flavor while being as sweet as ketchup, less sour.  Don't know that I mix it with a lot though.

Onions and sour cream yeah, you basically get ranch dressing, an American staple; lots of aromatic/cheesy things can be added to further enhance it.

Tim

jpanhalt:

--- Quote from: T3sl4co1l on January 17, 2022, 07:19:37 pm ---Note that mayo is normally made with a bit of mustard, albeit not much; and creamy horseradish is basically a flavored mayo (check the label, similar ingredients!).

--- End quote ---

Hey Tim,
The horseradish (various local brands) I buy is horseradish and vinegar.  No eggs.  My mayo (Hellman) is eggs and a little vinegar, no mustard.  Salt, sugar, thickeners, and preservatives may be mentioned, of course.  I do look at labels.

Still, adding a bit of mayo to facilitate spreadability and "fullness" to pan toasted bread was new to me.

T3sl4co1l:
Yeah, plain old prepared horseradish is just that.  That's why I said creamy style, e.g.
https://www.beavertonfoods.com/product/inglehoffer-cream-style-horseradish-3-75-oz/
not sure if you were familiar with it. :)

Mind, when I say mustard as a mayo ingredient, I mean the spice, not (necessarily) the prepared kind.  It might not show up on the label.  Uh, I forget if they have to name that one, or if it's just another "natural spices and flavorings"?  Certainly a regular ingredient in homemade recipes.

I'm still out on whether mayo actually helps grilled sandwiches; maybe I'm not using it right, or using the wrong bread?  The fact that it's got some water-soluble stuff in it (i.e., egg, sugar), means it dries out leaving a residue on the outside, which might be rather sticky both for the pan and in the hand.  And on the inside, it just interferes with the cheese-bread bond.  So, I do it from time to time but I can't say I've found perfection that way.

Tim

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