Tzatziki!
Yes, please! 🤤
They already listed cucumber sauce
Came here to mention tzatziki. With some cucumber sticks on a hot summer day? Absolutely glorious
I apologize for my ignorance. What the hell is that?
Yogurt, cucumber, dill, lemon, garlic. Really nice with grilled meats or roasted veggies
You’re one of today’s lucky 10,000!
Tzatziki is a creamy, tangy Greek yogurt-based sauce or dip made with shredded cucumber, garlic, olive oil, and fresh herbs like dill or mint, often served as a meze (appetizer) with pita bread and vegetables, or as a topping for gyros, souvlaki, and grilled meats or fish. It’s known for being cool, refreshing, and versatile, with a simple preparation that involves mixing strained yogurt with grated, squeezed cucumber, minced garlic, herbs, and a splash of lemon juice or vinegar.
Here’s a recipe: https://www.themediterraneandish.com/wprm_print/tzatziki-sauce-recipe
Every day I am part of the lucky 10,000 is a great day. Thank you for the recipe!
This can’t be a coincidence
why tf is ranch in this list
Spiciest food a Midwestern can handle
I’d rather eat a bucket of rotten squirrel ass holes than put ranch on anything
Unpopular opinion: Ranch is shit.
No, thats just a non-american opinion.
Do people consider sour cream a sauce?
Yeah, some people even consider ketchup, mayonnaise, and mustard sauces.
Language wielded irresponsibly can be a mysterious and terrible thing.
My son uses ketchup as if it were a sauce …
Ketchup is a sauce.
What else would it be?
A food wig?
Ketchup is called Tomato Sauce in Australia.
Obviously it’s a sauce. I looked up the definition to try and figure out why they would say it isn’t, and I still don’t see it.
“a liquid or semisolid food mixture used especially as a topping or ingredient for adding to or enhancing the flavor of a dish”
There’s a lot more nuance in the definition in a culinary context: https://www.mashed.com/1338901/difference-between-sauce-condiment-dip/
But ignoring that context, yes, ketchup meets the literal definition of a sauce.
What context needs to be ignored? Ketchup is a sauce, which when added to completed food becomes a condiment, just like all sauces. Plenty of dishes are cooked with ketchup in the cooking process. The conclusion from the article you posted:
when it comes to the question of condiment or sauce, the answer is “both”.
It’s a condiment, which is not a sauce.
Its a subsection of sauces. A type of sauce fulfilling a more specific purpose than other sauces.
Careful! You’re heading down a dangerous path!
Good god.
According to my extensive 30 seconds of research, the difference is that a sauce is an integral ingredient, but a condiment is added after the dish is served. In which case, ketchup can be either or both, even in the same dish.
Love different coloured food wigs with my chips
condiment to sauce is a spectrum :)
Anything’s a sauce if you’re brave enough 🎶
Milk is a saucy, you just gotta leave it on the counter long enough.
I have one of those meal delivery kit subscriptions where they send you ingredients and recipes each week for you to make their meals. I am surprised at how many different sauces can be made with sour cream. Add a little bit of water, garlic, salt and pepper, - and you’ve got a delicious white sauce that goes on almost anything.
Well yeah, no question there, but by itself it kind of doesn’t count?
Not sure what shitty kind of sour cream yall get over there, but what is known as smetana in Eastern Europe is widely employed as a condiment. You can use it with meat dumplings or meatballs, or potato dumplings, or plain boiled potato or salted fish, you use it in salads, in soups like borscht. You can dip crepes or pancakes into it, or various kinds of pirozhki.
Add lime juice and yes
Under-represented but absolutely fire is Toum.
Toum is so good. It forever ruined garlic mayo for me.
For anyone who doesn’t know toum is a Lebanese sauce that uses garlic as the emulsifier, rather than eggs. This means that it’s also vegan. Garlic is also a weaker emulsifier than eggs, so it’s insanely garlicky. Any vampire hunters should consider getting Lebanese food before their next hunting trip for this reason
No mayo? I love mayo
Me too, but mayo’s a condiment rather than a sauce
In my native language there’s no such thing as “condiment”, it’s all sauce. Packaging at the shops even say “Mayo sauce”.
“Mayo sauce”.
Even though my native language doesn’t have a word for condiment either, there’s something deeply unsettling about that term to me for some reason 😬😄
Nut.
Ejaculatory fluid. She declares that it’s not trash. She likes it. It’s fire.
Sauce.
The liquid cheese you get at Mexican restaurants is amazing.
One of these things are not like the others.
Yeah, most wouldn’t consider sour cream a sauce 😉
And looking closer ranch is actually a dressing, not a sauce.
Miracle Whip:
Legit top tier condiment that has supplanted mayonnaise and like half of the us doesnt even know it.
I feel like I’m the only person who enjoys both. I have a bottle of each in my fridge right now
I always wondered why some mayo based foods tasted rotten. I figured out much later it was cause they used miracle whip. As Mayo goes, Dukes or gtfo.
If you don’t know the difference between mayo and Miracle Whip, then you shouldn’t even be participating in this discussion.
[Miracle Whip] has supplanted mayonnaise
if you dont know the difference …
Clearly they know the difference. They just said one was better
half of the us doesnt even know it.
He literally said this, and I was responding to it. And you tell me he didn’t say it. It’s right there. Read it.
Doesnt even know it is in reference to their opinion that miracle whip is superior, not that people dont know the difference.
Hysterical that you call me out for not reading it when your reading comprehension missed the whole point.
What is this Miracle whip?
It is to mayonnaise like margarine is to butter. An inferior imposter.
It’s a mayo substitute that delis use for tuna and chicken salad. It is actually labelled “salad dressing” because of this use.
Mayo has a notoriously short life out of refrigeration before it becomes literally deadly. People die at summer picnics and family reunions every year from food-poisoning from spoiled potato salad and such. So delis use it because they can make up a giant batch in the morning, and keep it on display in the deli case under moderate refrigeration all day, without it going bad, and murdering their customers, which is so bad for business.
Unfortunately, it also has an unpleasant metallic taste that some people can ignore. I can’t, any more than I can ignore the taste of Diet Coke.
Care to provide any obits or articles about deadly mayo picnics? Cause that’s blatantly a lie or, more generously, an amazingly out of touch view on whipped oil.
I’m an old guy, and I’ve seen many examples in the news over the years. I remember a big one from the 80s or 90s when about 9 people from a single family died when the egg salad went bad at a family reunion.
I read that modern commercial mayo isn’t what cause the food-poisoning because it tend to contain vinegar and such, but whenever there is an outbreak from a picnic, it’s ALWAYS the food with the mayo.
I’ve read numerous similar stories over the years, did a basic Google search, and got this AI blurb:
Examples of Mayo-Related Food Poisoning Incidents
- Raw Egg Mayo Ban (India): Telangana banned raw egg mayonnaise after over 20 people were hospitalized and one death was reported, linking the cases to contaminated mayo.
- Salmonella in Restaurant Mayo (Saudi Arabia): A restaurant chain’s homemade mayonnaise was linked to an outbreak, with laboratory analysis finding Clostridium botulinum (causing botulism).
- Restaurant Salad Outbreak: A 2000s-era case saw roughly 94 people develop Salmonellosis after consuming salads containing homemade mayonnaise that was left at room temperature for over 3 hours during assembly.
- Club Sandwich Outbreak: An outbreak of Salmonella Typhimurium was traced back to egg mayonnaise sandwiches served at a club canteen.
- Picnic/Buffet Risks: Potato salad, tuna salad, and egg salad left in the sun, where the low acidity of the potatoes or other ingredients allows bacteria to grow rapidly.
Heat alone does not cause those diseases. The way that you had stated it earlier made it seem like mayonnaise is a heat sensitive bomb. It seems more like you don’t like mayo than mayo actually being bad.
So, it is to Mayo what AI is to humans.
Valid
Enjoy the tangy zip of Miracle Whip!
…OR DIE!
It’s also more sweetened whereas mayo is more fat. I grew up on miracle whip but my adult palate would prefer mayo
Fake whipped cream mixed with fake mayonnaise. It’s absolutely vile.
Got it!
Don’t be fooled by them! It’s delicious! It’s mayo but a bit more of a “spicy” flavor and some sugar. (Not like a hot pepper spice, just a mild spice? idk it’s hard to describe) great for sandwiches, horrible substitute for pretty much anything else that uses real mayo.
Whipped cream is probably the worst way to describe it, that’s like describing blue cheese as ice cream. Very different things.
I would very much rather not. That stuff is toxic as hell and I’m glad it’s not in Europe.
Our local BBQ joint has an alabama white sauce that is like crack. I can’t get enough of it
The fuck is an alabama?
You mean sambal?
"Alabama white sauce
North Alabama is known for its distinctive white sauce, a mayonnaise-based sauce that also includes apple cider vinegar, sugar, salt, and black pepper, which is used predominantly on chicken and pork."
You’re not in Virginia, by chance? My all-time favorite place (with caveats) also had an Alabama sauce.
Nope, northern Minnesota. So like not proper southern barbeque, but pretty damn good for the frozen north
Also the milk sauce for your cereal.
Bechamel is kinda mid without something else going on
Pretty banger IMO. Do you include salt, pepper and nutmeg when you make it ?
Salt and pepper usually, the nutmeg not so much actually, but I pretty much only make it when I’m making a lasagne or as a step on the way to cheese sauce.
What’s your best dish where it’s the star?
Béchamel is a mother sauce. It doesn’t star by itself usually. You can take it any direction from the base and make it a star, or use it as a great supporting actor that helps the main dish shine
I’d say some gratins (cauliflower, broccoli, etc) or croque-monsieur would be good candidates for that sauce and the nutmeg really makes the sauce pop (taste it for spiciness btw and adjust).
Regardless though, it is indeed a mother sauce as others have said
Béchamel is one of the mother sauces. It’s meant to be used as a base or carrier sauce, never on its own. You can make an absolutely fire mac and cheese sauce by starting with a béchamel btw. Just don’t skip the flour sifter, that shit’s vital.
