The Best Condiments?

[johnapril]

fresh Maille

 

[gdl203]

Originally Posted by johnapril

fresh Maille
+ 1. Right out of the tap at the Maille store in Paris

 

[pscolari]

Originally Posted by Manton

Both Roland and Delouis Fils are better than Maille, IMO. Hell, I like Grey Poupon better than Maille. This is strictly for cooking and sauces, to be clear.

Thanks for the recommendation. Usually we have maille (with seeds and dijon) in the fridge. I am also a fan of Cape Cod Honey Mustard for sandwiches.

Sriracha is always on hand too.

Usually in the Spring I'll make a bunch of pickles to carry through the year. Sometimes we will do quick and others will be properly canned. A great excuse to then grill out. Gotta use them up somehow.

Anyone else make their own pickles?

 

[Manton]

To be clear, I like the Maille whole grain a lot better than the Dijon. For Dijon, I always go elsewhere. For whole grain, Maille will do.

 

[gdl203]

Different strokes.... The only thing I really like from Delouis is their chilled mayonnaise. I much prefer Maille for Dijon

 

[PITAronin]

For what it's worth (and bearing in mind that fresher will always trump not-so fresh) there was a taste review of U.S. and French dijon mustards in an examination copy of Cook's Illustrated that arrived in the mail over the weekend. On their recommended list were: Roland Extra Strong Dijon Mustard, Grey Poupon, Delouis Fils Moutarde de Dijon, French's Napa Valley Stle Dijon(!), and Barhyte Select Dijon. Their tasters did not care for: Roland Organic Extra Strong, Maille Dijon Originale, Plochman's Premium Dijon, and Inglehoffer Hot Dijon.

 

[dtmt]

Belgian fritesaus

 

[acidboy]

Chinese red vinegar

 

[Alter]

My current fav hot sauce is Marie Sharp's but I plan to try some that have been recommended here.

Has anybody tried any of the Nando's Sauces (Peri Peri). I tried some once and thought it was excellent.

 

[whodini]

Originally Posted by matadorpoeta

i thought all mayo had lime juice in it. isn't the basic recipe for mayo egg whites, lime juice, and oil?
Usually it's lemon juice and/or vinegar. Lime just gives it a nice citrus taste that goes great on anything.

Originally Posted by RJman

That's the one I was trying to think of. Definitely HP sauce.
I prefer Chef's sauce over HP with my meats and chips. Also doesn't taste bad in your tea. I'll also throw in a vote for Salsa Lizano and Thai sweet chili sauce I buy all the time.

 

[CBDB]

Originally Posted by diorshoe

anyone heard of Pico Pica?

My vote is for Valentina Picante from Mexico. The finest tasting hot sauce I've ever had although next to impossible to find in Toronto.

 

[Fabienne]

I like my Dijon mustard blushing hot, so it has to be the freshest Amora (usually sent or brought from France, I think you can find it in Canada, I did once). Maille is too blah most of the time in the US. Mustard from Ghent, Belgium, is not bad, but I get tired of it, whereas I am never tired of Dijon mustard.

 

[Fabienne]

Originally Posted by Manton

To be clear, I like the Maille whole grain a lot better than the Dijon. For Dijon, I always go elsewhere. For whole grain, Maille will do.

At home, my mom always bought Moutarde de Meaux, Pommery. I think it's available in the US. I don't like the "whole grain" mustards all that much, but my recollection is that the Pommery is thicker than the Maille. Might work better for coating a chicken, for ex.

 

[HitMan009]

What? Not a mention of Oyster Sauce? When I was a kid, I would put in almost anything. Still a big fan of ketchup and Hellman's for mayo.

I haven't tried the some of the hot sauces here but I like Tabasco Original. Frank's Red Hot is the way to go if one is to make buffalo wings. How do the other brands mentioned here stackup in terms of flavor and heat? If I see them when I go grocery shppping, I will pick them up otherwise I don't think I would go to all the trouble just to obtain hot sauce. Sirachi is great, I love the sweet and slow burn it provides. As for mustard, I agree that Maille in the US is a bit weak but if one were to get the fresh ones from the Maille store in Paris, they provide a quick burst of heat that is quite difficult to describe but it's great. Also, when used to make a vinaigrette, nothing compares to it.

 

[Kevin]

Any discussion of hot sauce begins and ends with Frank's Red Hot.

Adds tang and flavor, not just heat. Plus it's the key component to the orgininal Buffalo wing sauce.