What are your top five condiments?

(Bob M) #81

Am I the only one who rarely uses condiments?

(Allie) #82

No. Have you seen my “list” ? :joy:

(Doug) #83

Bob, beyond butter, salt and pepper - I hear you. Hot sauce - if it’s handy - would be somewhat often for me, but weeks can go by without it, and longer for all else.

(Karim Wassef) #84

Is homemade liverwurst pate a condiment?
Or foie gras?

(Ilana Rose) #85

Recipe, recipe, recipe!!!

Oops… PLEASE!!! :smiley:

(Karim Wassef) #86

I’m still perfecting mine. I use chicken liver myself as I prefer the consistency but the idea is simple.

I SousVide the chicken liver after washing it in water and vinegar. I add pink salt, pepper and garlic powder - 167F for 4 hours. It’s basically mush already at that point.

I sautée onion in ghee with some bay leaves, salt and pepper.

I add cream cheese, sour cream and heavy cream with a little EVOO and ACV.

I put it all into my bullet and make it into a soft paste… and done. I put the soft gooey goodness into a Tupperware container… It needs to “set” a bit in the fridge.

You can add spices as you like pre-bullet (hot, savory, etc…). Or you can add cognac or other flavor sources.

It’s still a work in progress but it’s low effort and I spread it over lettuce strips or spicy pork rinds.

Here’s the real way … (way too much work for me):

(Ilana Rose) #87

Thanks! Sounds delicious.

(Give me bacon, or give me death.) #88

If bacon is a condiment—and it most definitely is—then so is liverwurst pate. :+1:



I mostly use dry spices like black pepper, oregano, basil, paprika.
Lemon juice and lime juice (drizzles only)
My own mixtures/pastes out of olive oil and grated fresh ginger lightly stir fried.

I generally stay away from mayo these days. Butter only with scrambled eggs.


Three heat levels. Can be mixed with ranch dressing for a nice sauce.

(Mollyann Hesser) #91

Sour cream
Garlic aioli
Horseradish sauce
SF Cherry BBQ sauce
Dijon mustard

(Christy) #92
  1. I cannot do life without sugar free ketchup, it goes on everything.

  2. Huy Fong Chili Garlic

  3. Sour cream

  4. Dijon mustard

  5. MAYO, also goes on everything.

(*Tame Those Ghrelin Gremlins) #93

Okay I will try to pick just 5…

Sour cream
Yellow mustard
Steak sauce


Dill dip mix
Ranch dressing
Philadelphia jalapeño & cheddar dip
Coconut Aminos



Sour cream (mixed with TJ’s Everything but the Bagel seasoning)


Soy sauce


(Diane) #96

On what foods do use the sour cream mixed with the Everything but the Bagel seasoning?


It’s good with raw and cooked veggies, on taco salads, on steak and I’ve been known to just eat it with a spoon. I love the large, crunchy salt bits in it! I used to just mix a little at a time, now I just mix the seasoning in the entire container.

(Michael - Don't expect miracles and you won't be disappointed.) #98

#6: Billy Bob’s Jalapeno Pepper Sauce.

(Diane) #99

Thanks! I’m definitely going to try this. I bet it would be good with greek yogurt too!


Oh yes! Throw some kalamata olives on top! I’m trying that tomorrow lol