...on what?
This matters.
I agree that it matters what it goes on, but the correct answer is mustard regardless.
Nah, mayo is the correct Answer many places where mustard is incorrect.
Mustard is a good binding agent for ground beef, but nobody asks for a cheeseburger with just mustard. That's psychopath shit.
And mixing ketchup and mayo is king on burgers. Add some pickle juice and that's the base of every burger sauce.
A well done steak of course. And the answer is always ketchup.
Ever had a ketchup aged wagu? If you leave it in the su vide over night the plastic burns off when the waters boiled away, it’s a perfect way to start the day.
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.
Wisely
This man did not fail his reading comprehension classes
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.
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.
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.
cough Pardon me, but it's pronounced "horshradish". /s
Mayo.
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.
What about grilled sausage on a pier looking out to the horizon in a country that starts with a C? I just am super curious about that specific case, you know?
Sausage? In that scenario id go for a steak and fries, in which case a good pepersauce and mayo.
But for the sausage? Id go with ketchup
Ketchup on pasta?!
It's a Filipino thing
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.
Depends entirely on what I'm putting it on
A popsicle tray
Mayo then
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...
For steak/pork and fries - béarnaise
Hot sauce.
Can I eliminate one from existence? If yes destroy mayo
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.
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
agreed. it's my favorite vegetable
Yo that shit is a fruit
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.
Mayo, mayo, mayo, mayo. I'd eat mayo flavored icecream if only the frozen dairy industry weren't so cowardly
Desert island? Mayo. I mean it's damned near a complete food.
Mayo + mustard
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.
For a murder weapon? Ketchup, I'd freeze it into a knife and then escape while everyone thinks the blood is just more ketchup.
Mayotard
Dijonnaise
This is the way.
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.
Ketchup
Mayo, mustard, and ketchup
Mayo, duh
Rarely/never ketchup. I only eat that stuff if a friend or someone already put it on a plate/dish being served to me without asking first.
Mayo & mustard are both awesome depending on what they're being put on. And sometimes they team up & can be used together e.g. they work well together in tuna.
PS - You should throw butter in the competition, a lot of people would vote for that over mayo :)
All of these have more variety and nuance then you might think, at least based on what major US grocers carry.
Mustard comes in a ton of varieties, from smooth to course to whole-grain, or with extra flavors like horseradish or cayenne or champagne. I've even heard of bourbon and curry mustards.
Ketchup too is an entire category and not beholden to tomatoes. You can use all kinds of fruits like mango or golden berries as your base, add sauteed garlic and onions, then blend it up with some brown sugar and vinegar for a mighty fine condiment.
And homemade mayonnaise is just on another level. It's pretty simple to make, but it doesn't stay fresh long. Otherwise try the Polish Winiary brand, it's 90% as good, especially on something like sweet potato fries. Mayo is also the basis for aoli and nearly every picnic/potluck "salad" (e.g. potato salad, broccoli bacon salad, etc). Stop buying the Kraft and Hellman's crap, those are mostly flavorless soybean oil.
I'm totally fine with the three of the.
Mayo + ketchup
Mustard.
All three on my burger, please.
Ketchup for potatoes and some meats. Mustard for sausages and some other meats. Mayo for the trash can.
mayochup if olny hinez (how spell)
A 75/25 Ranch/Sriracha aioli
Do I get to know what I’m choosing it for?
Mayo is best for creating a slippery surface. Mustard stings the most in the eyes, and ketchup allows me to play dead by mimicking blood.
So I need to know the context to know what kind of Jason Bourne scenario my condiment is for.
Mustard obviously. It's objectively the least disgusting and has the most use cases.
here we put ketchup on pizza until it's completely covered by it. something like this except you can't even see the toppings and cheese just ketchup
Sriracha
Mayo on burgers Mustard on fries Ketchup on onion rings or steak if it's over done.
Personally, I'd rather throw the steak away than use ketchup.
We ask them politely but firmly to leave.
Haha man I agree. My fil.. he only makes steaks well done and then drowns it in steak sauce. It's like he can't cook a medium steak.. it's wild.
I don't like steak sauces.. so if he's cooking.. it's ketchup. :/
But IMHO a quality steak doesn't need any sauces..
Both at the same time
Probably mayo, but I need to know on what.
Pants iykyk
Mustard's my choice. Mayo leaves a dirty mouth feel/taste until I can brush my teeth again, good to cook with though. Ketchup is what happens when marketing and focus groups fix mustard, good of Canadians to help find it’s purpose.
Ketchup is sugar with tomato. Something you feed little children. Mustard had its place but Mayo for most uses of course.
Ketchup at minimum is tomato and vinegar.
Miracle whip. Only.
