...on what?
This matters.
this post was submitted on 29 Dec 2023
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I agree that it matters what it goes on, but the correct answer is mustard regardless.
If it is Dijon, otherwise mustard can go to hell.
I guess stone ground couldn’t 🕶️ cut the mustard
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Wisely
Fuck mayo, marry mustard, kill ketchup.
Mustard. Get that other shit out of here.
Never give up. Never surrender! MUSTARD!!!!
Mix them.
Equal parts mayo and mustard, about half that of ketchup, and you got a delicious fry sauce.
Add a little minced onion in there with a little garlic powder and you've got a fire burger spread
Throw it in a pot, add some broth, a potato. Baby, you've got a stew going.
What are we eating?
I'm with you. Ketchup on a sandwich is a no-go (to most people), but the other two belong. A hot dog could use ketchup and mustard, but not mayonnaise. And a burger could use all 3
A hotdog is a sandwich.
Mayonnaise can be a very interesting addition to many dishes, depending on how it's made. There are very unnusual mayonnaise available.
Ketchup, I'll add if I need some extra moisture or added flavour to an otherwise dry food. Mustard for the bitterness and pickle like fresh kick.
It really depends what is being had.
Some foods receiving any sauce is borderline a crime.
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Mustard. It's more versatile. Besides the obvious condiment uses, it's also a useful ingredient in cooking, can alleviate muscle cramps (eaten), helps with bee or wasp stings (topical), and can be used as a dye.
Not Or. And.
Fries with a mustard mayo mix, or a mayo ketchup mix, or a ketchup mustard mix, or a mix of all 3, are all fantastic.
When I do burgers at home, I do a mustard mayo mix on the bottom bun (followed by lettuce and tomato slices), and a ketchup on the top bun.
All 3 three bring something to the table. It the variety and proportions that give you so much flexibility in creating amazing food.
Mayo.
Horseradish.
Man, just that word brings back memories of Hardees. Along with the usual red and yellow sauces, they had a third sauce...a white one. Me, thinking it was mayo, loaded up two of those little white paper cups and sat down with my burger and curly fries.
I should preface by mentioning that I love me some crispy curly fries with gobs of mayo...took one massive dip followed by an expectant bite and I'm like 90% positive that my face showed the entire range of reactions starting from "yo, wtf is in my mouth?", moving along to "this is NOT mayo!", detouring briefly to "what kind of sadist fucks with the mayo container", reaching "what is this spicy orgy in my mouth?!", and shortly after landing on a new all time favourite dipping sauce.
Love that horseradish.
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Grilled sausage in the forest: mustard.
On my pasta earlier this week: ketchup.
On my sandwich this morning: Mayo.
There is a time and place for everything.
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Depends what it's on, they're completely non-interchangeable.
Mayo+ketchup (fry sauce) for fries. Ketchup+mustard for hot dogs. All three for burgers.
On what?
Ketchup is out from the start. Which leaves mayonnaise and mustard. Which, in turn, depend on the occasion.
Belgian fries with mustard would be as bad as bratwurst with mayonnaise...
Can I eliminate one from existence? If yes destroy mayo
Hot sauce.
For steak/pork and fries - béarnaise
I put ketchup on everything.
Eggs, sausage, grilled cheese, fries, hash browns (pretty much every type of potatoes except baked or mashed), cheeseburgers, baked beans, hot dogs, corn dogs.
There's more I just can't think of them atm.
I fuckin love ketchup and will die on the ketchup hill
Mayo, mayo, mayo, mayo. I'd eat mayo flavored icecream if only the frozen dairy industry weren't so cowardly
Mustard is the only one I feel like I would miss. Mayo is rarely needed anywhere greek yoghurt wouldn't work and ketchup isn't my cup of tea.
If you're wondering who puts mayo on a hotdog, the answer is "probably one of your brothers," according to Clint Barton.
Me, I do. With pickled jalapeño and cheese.
Purely condiments, ketchup please. I never use the other two. As cooking ingredients through... Mustard is indispensable. Overall I use a lot more mustard (seed, wholegrain, and Dijon) than any condiment.
Mayo + mustard
For a murder weapon? Ketchup, I'd freeze it into a knife and then escape while everyone thinks the blood is just more ketchup.
What I'm eating will determine which two of those I am combining together. Potentially all three, in some cases. But there are also times when all the of those are better left out, in favor of barbecue sauce.
Mayo, duh
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