r/condiments

I usually add soy sauce to most of the savory dishes I make!

Wanted to bring to your attention - Heinz seems to be having a laugh at the expense of their American customers. The standard Heinz ketchup manufactured in USA for USA is made with high fructose corn syrup (plus regular corn syrup). The standard Heinz ketchup made in USA for Canada is made with real sugar. And it's cheaper in Canada - a 1500ml bottle in Canada costs 14 cents USD more than a 946ml bottle in USA (though note: the 1.5 litre size specifically is ketchup actually made in Canada)

In USA Heinz sells a version of their ketchup made with real sugar, called Heinz Simply. This is sold at a massive price increase, compared to the Canadian Heinz made with real sugar - a 916ml bottle of Heinz Simply costs $7.89 USD whereas a 1500ml bottle of standard Canadian Heinz costs $4.68 USD, meaning Heinz Simply costs 83% more per millilitre

So would suggest - any of you Yanks that drive up to Canada, you might do well to return with a trunk full of Heinz ketchup!

I can’t figure out what’s in the sauce or how to get it someone please help! It’s the last touch that’s missing in my at home kbbq experience.

What is the best recipe for ranch dressing? #ranchdressing #hiddenisland #saladdressing

We are vacationing in Mexico at Iberostar Selection and ordered a quesadilla for our son. It came with a large side of ketchup. Is ketchup a normal condiment for a quesadilla in Latin America?

I trusted someone saying it wasn’t expired.. won’t make that mistake again.

Edit: it was hidden valley ranch

Mayo is the best thing ever invented. You can eat anything with mayo. Mayo can be ate with cereal beans and more. You can slather it on your face for hour's and eat full jars without fail. If you don't like mayo your missing out. Try the cereal mayo idea it's delicious

Seriously, I'm obsessed with it.

I almost exclusively go to subway due to the sauce lol.

* is there any grocery store alternative thats very similar to the sauce? Because subway doesn't sell it, right?

If I could use that same sauce at home, id be happy cowboy.

Do you ever add it to dips or spreads?

I am finally back home just in time to watch the eclipse and can return to my recipes. Today, there is time only for a brief post. These are two basic, but interesting sauce recipes:

B9 A good sauce

If you want to make a good sauce, take almonds and pound them well. Add sweet mustard to it and a glass full of verjuice, and grind it in (lit.: through) a mustard mill. Then let it boil briefly on the coals.

B10 A green sauce

If you want to make a green sauce, take good herbs and chop them well. Then pound them well and toast the crumb of bread over the coals. Pound it together and grind it in a mustard mill.

The first recipe is an interesting combination of sweet, sharp, sour, and unctuous. Almonds, ground to a paste, are combined with sweet mustard and verjuice. The sweet mustard probably means mustard made with honey – we have a number of surviving recipes for this. The almonds are ‘pounded well’, which most likely means processed in the customary way. They are blanched and pounded or ground to a paste with a cautious addition of water to prevent the oil from separating out. That is also how you prepare them for almond milk, marzipan, and many other recipes. It produces a rich, smooth paste that will soften the impact of the heat and sweetness in the mustard. Adding the sourness of verjuice – the juice of unripe grapes also known as agresta – rounds out what really sounds like an interesting combination, almost like a modern sandwich sauce. Getting the balance right might prove tricky.

First page of Solothurn S 392

The second looks like another iteration of the ubiquitous ‘green sauce’ of herbs, vinegar, and a binder, in this case toasted bread. This is attested just about anywhere, often with complex combinations of herbs, and seems to have been universally popular. It was also well known, so no exact description is needed here. Basically, herbs, either fresh or dried, were ground up with a binding agent, usually grated bread, and made into a sauce with vinegar, verjuice, or wine. Here, fresh herbs are intended, and the liquid is omitted. Everyone knew you needed it.

What stands out most in both recipes is the admonition to grind the sauces in a mustard mill, that is, to process them very finely. Mustard needed to be ground to a fine powder between stones, not just pounded in a mortar, and treating a sauce this way would produce a homogenous liquid, not a chunky paste. It suggests this quality was prized.

The recipe collection I am currently translating is part of a manuscript now held at the Zentralbibliothek Solothurn as S 392. The entire manuscript looks fascinating, a collection of craft recipes for things like dyes, stains, paints, vanishes, and parlour tricks, but I will limit myself to the culinary recipes in it. The majority of them are in German and were edited and published in Brigitte Weber: Die Kochrezepte der Handschrift S 293, Transkription und Untersuchung einer spätmittelalterlichen Kochrezeptsammlung aus der Zentralbibliothek Solothurn, Gießen 2026.

The manuscript dates to the period around 1490-1510, based on watermarks and handwriting. There is no internal date. The recipes are an eclectic collection, which is not unusual for the medieval manuscript tradition. They were most likely written down in Baden. Some refer to Italian customs which were fashionable at the time while others are solidly in the German tradition.

The collection is sometimes called the oldest Swiss cookbook, a title that is contested because of its origins north of the modern border. The designation makes little sense at the time anyway, given how closely connected the cities of the Confederation were with their neighbours at the time. The recipes clearly were valued in Solothurn, most likely because they were useful.

I’ve been making wings at home more often lately, and I’m starting to realize that the sauce makes almost as much difference as how you cook the wings.

I recently tried SOSS Bros and really liked the balance of flavor. I’m more into sauces that have some character without being ridiculously hot. Their smoky flavor worked really well with crispy wings, and I’m interested in trying some of their hotter options too.

I’ve also been experimenting with a few other sauces and different cooking methods, so I’d love to hear what everyone else is using.

What’s your go-to wing sauce, and do you prefer making your own or buying one?

Can someone please tell me a recipe for the dipping sauce that comes with the chicken tenders in the food court? is it made in house or do they buy it in bulk At some sort of Costco^(2)? I tried them for the first time recently and let me tell you that may have been the best dipping sauce I’ve ever had. thanks!

Hi guys! I'm curious if anyone knows where I can get good flavored powder for fries? (Available locally or online shipping to CDO) For reference, I really love the flavors in potato corner, maybe someone knows some that tastes similar? Besides powder, anyone knows good melted cheese, sour cream, and mayo that are pretty good? Personal or 2nd hand experiences please, thank you!