Everyone has a favorite sauce, dipper, topper, etc…but have you ever stopped to consider which ones are truly dominant? Sure, it depends on which meal is being served (although some of you weirdos will likely resort to pouring ranch on everything), but we can probably agree there should be a top-10 list of all-time greats. Below, you’ll find my list of favorites. Some are specific brands, others are generic for their historic achievements. Let me know what you think, except for you, Tostitos Salsa lovers…I have no time for your lack of taste.
The Top 10 Condiments
10. Honey Mustard
To start the list, I felt it’s important to recognize something with a wide range of practical uses. Honey mustard is commonly used as a salad dressing, dipping sauce, sandwich topper, as well as a basic ingredient in many cooking recipes. Not an all-time favorite of mine, but an easy go-to that deserves a place on the list.
9. Sriracha
I can recall a time when the majority of restaurant-goers likely had no idea what sriracha was, then at some point in the early to mid-2000s this delicious chili sauce hit the U.S. like a storm. It seems as though any food establishment with at least one Asian style entrée offers a bottle of sriracha on the table now. This item really is a great addition to any dish that needs just a little more kick without making it overwhelming.
8. Dijon Mustard
Show me a better ingredient than Dijon mustard for a street-style bratwurst. I’ll wait.
7. Tapatio Hot Sauce
Another restaurant table favorite for the list, Tapatio stands out due to its unique flavor profile and level of spice. It’s been so popular that several lines of chips, like Doritos, have released Tapatio flavored special editions. If you haven’t tasted this spicy delight, I implore you to branch out next Taco Tuesday.
6. Mayonnaise
Before you hardcore anti-mayo folks freak out, bear with me here. Mayonnaise has been a cross-cultural staple for centuries. Although it’s been relegated to mostly sandwich use in the U.S., mayo is the go-to dipping sauce for many European countries. With the time I’ve spent across the Atlantic, I am also prone to whip out some mayo with my fries on occasion. With its versatility for standalone use, as well as a base for many other sauces (e.g. Brennan’s Fancy Sauce in Step Brothers), mayonnaise belongs on the list.
5. Ketchup
It would be un-American of me to leave Ketchup off the list, and it’d be unforgivable if I ranked it lower than mayo, so here you go: ketchup coming in ahead of mayo at number 5. Ketchup had a long reign as top condiment in America and it’s a staple in nearly everyone’s fridge. Kids love it, old folks love it…hell, I’ve even been known to put it on my spaghetti noodles when a proper sauce couldn’t be sourced (or I was too lazy to make one). And can we all agree that the McDonald’s ketchup packs just hit differently?
4. Arby’s Sauce
Open a random drawer in an American kitchen and you’re likely to find three things: paper clips, expired coupons, and a shit-load of Arby’s sauce. Although it’s intended for the sodium-laced deliciousness that is an Arby’s roast beef sandwich, this little packet of heaven can really be used on just about anything. Well done Arby’s, well done.
3. Sweet Baby Ray’s BBQ Sauce
I love Sweet Baby Ray’s sauces. All of them. I use it on the grill, I use it in the slow cooker, I smother it on my…uhm…quesadillas. It’s so popular, even the Zuck himself keeps it on the bookshelf. Whatever the recipe, whatever the occasion, Sweet Baby Ray’s has a BBQ sauce to fit your needs.
2. Ranch at Jet’s Pizza
Ranch was bound to be on the list at some point, but I felt it necessary to highlight how absolutely special the ranch is at Jet’s Pizza. It’s thick, creamy, sweet, and pairs so well with their deep dish pizza. You’re doing yourself a disservice if you’ve never tasted this beauty.
1. Salsa
You might disagree with me here, but there’s a reason salsa has been the most popular selling condiment in America for many years. With Mexican cuisine on the rise in essentially every U.S. town, it’s easier than ever to try a wide variety of homemade and store-bought salsa (as long as it’s not Tostitos salsa….come on, try to branch out a little). When it comes to salsa, my self-control is nowhere to be found. My chip-to-salsa ratio is so ridiculous that chips tend to break in half under the weight of the scoop. And what do we do when we’re down to crumbs in the bottom of the bag? That’s right, we pour them into the salsa and eat it like soup.
That’s my list. Love it? Hate it? Let us know. And now that you’re hungry, go eat. Enjoy!
Cadbury Pringlebatch is the Operations Manager, Lead Motorcycle Guy, Investment Analyst, and Travel Blogger for The SoBros Network, but knows a little bit about everything. Known for frequenting Nashville YMCA steam rooms, he’s a firm believer that winning football is produced by moving the chains, and became a SoBro after mistaking one of our podcasts for an AA meeting. Follow on Twitter: @SoBroCadbury
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