Mustard, Hot Sauces, and other Condiments

[ComposerOfAvantGarde]

Sriracha is an excellent brand. never been  without sriracha chilli sauce for as long as I can remember.

Since last year I've become a huge fan of Byron Bay Collins Co. http://www.byronbaychilli.com

[TheGSMoeller]

We have this handy at most meals.

+1, I like to mix this with Ranch Dressing, makes for a flavorful dipping sauce.

Sriracha is an excellent brand. never been  without sriracha chilli sauce for as long as I can remember.

I've started adding a little Sriracha onto my scrambled eggs, goes very well together.

[XB-70 Valkyrie]

As mentioned in the other thread, ketchup is not suitable for many things, but I do like mustard on a variety of foods. I actually like the plain yellow mustard. A prominent brand in the U.S. is French's. However, this, like any and all big brand (Nestle-Pepsico-Kellogg multinational corporate octopi), foods, is nothing special. It is easily replaceable with something better and cheaper at Trader Joes. The TJ brand tastes the same, but is cheaper. Furthermore, I don't need to don my snorkel, mask, and swim fins to deal with the hundreds of gallons of water that spew from the French's bottle before any actual mustard comes out.

TJ's also offers a variety pack of various Dijon mustards, most of which are quite good. But, we are still puzzled as to what to do with the Gooseberry mustard, which is rather sweet.

As for other sauces, The Salt Lick BBQ in Austin, TX makes this, which I like a great deal. https://www.heb.com/product-detail/the-salt-lick-lauren-s-spicy-recipe-bar-b-que-sauce/547286

[Bogey]

Furthermore, I don't need to don my snorkel, mask, and swim fins to deal with the hundreds of gallons of water that spew from the French's bottle before any actual mustard comes out.

Truth!

[kishnevi]

This is great stuff

[asin]B0085W3P02[/asin]


Yes it says mild. I didn't believe mild would be the right choice, I have a very high tolerance for hot.  Mild was a good choice.

In fact if it is mild, it is impossible to be traditional jerk cooking.

[Ken B]

In fact if it is mild, it is impossible to be traditional jerk cooking.

It is mild only in relative terms!

[Karl Henning]

This is the one I have enjoyed a shade most of the three we've recently tried, Bill:

[Hollywood]

Here in Austria I have two favorite mustards that I really like. One is the honey mustard from the french company Reine de Dijon. I just checked out their website and see that they produce some very interesting types of mustard like cognac mustard and white wine mustard. They have quite a list here: http://www.reinededijon.com/100-g-jars

Then I have a favorite Austrian mustard called Kremser Senf from the Austrian company Mautner Markhof (founded in 1841). This mild sweet mustard is similar to the Bavarian sweet mustard. I love this mustard.

[jochanaan]

Speaking of mustards, I once bought some dry mustard and made it into sauce by mixing it with a little water. *gasp* *deep breath* *eyes and nose streaming* Man, that was great stuff!  Only needed a little salt with the water; although it might have been better with a little Chablis.

[Ken B]

Speaking of mustards, I once bought some dry mustard and made it into sauce by mixing it with a little water. *gasp* *deep breath* *eyes and nose streaming* Man, that was great stuff!  Only needed a little salt with the water; although it might have been better with a little Chablis.

If you want it even hotter add a touch of vinegar. And runny is hotter than thick.

[Spineur]

Tu quoque mi fili !

[Hollywood]

Another favorite mustard of mine is from REINE DE DIJON in Burgundy, France, founded in 1840. I especially love their honey mustard.