Thread: What kinds of sauces do you keep

I always have on hand:
Lea & Perrins and HP, two of the best I think, but also Tomato sauce for the kids and a couple of American BBQ sauces, Hunts BBQ and Heinz 57, which is crap also Tabasco.
Some Thai sauces Teriyaki, fish sauce, oyster sauce and Soy sauces etc and Prego but now make my own Spag sauce so won't be buying any more.
In addition I usually have 4/5 Salad dressings and 3 types of Mustards.
then I keep a few that I make, like Piri Piri sauce to add to chicken. Maybe about 18 different types altogether.

HP, Heinz, various salsas, and always Thai macky sauce.

A salad dressing or two, balsamic vinegar and apple cider vinegar. Not many, but I've got a decent collection of herbs and spices to make up for it.

Heres mine

I've got a good collection of Nando's sauces. Can't be beaten for chicken, especially their Peri-peri chicken sauce.

Dijon mustard and English mustard, Tabasco sauce, Tomato sauce, Chilli sauce, mayonnaise, pizza sauce etc...

Nice pics, fellas. Yummy in the tummy.

I like all of the above mentioned: HP, Dijon, Grey Poupon, Heinz Ketchup, etc.

Also: I like A-1 steak sauce.

Yummy in the tummy.

Salad dressing isn't a sauce.

I have home made dead horse, bbq and chilli.

You have to hand it to the poms, in terms of sauces and pickles they do the best. L&P, HP Branstons pickles are all the leaders. I guess their crap food requires some top sauces to make it palatable.

I see no horse radish sauce, I buy a jar then split it, add home grown grated horse radish making two jars full making it so hot it burns the top of your nose when eaten with roast beef, Boootiful!

We are not silly PP you are right about the crap food, some of us even go so far as to marry a Thai to get even spicier food served up

MasterFoods Hot English Mustard ... and before all you Poms start sneering, try it! It is seriously good shit. Also Dave's Insanity Sauce.

Many of the above.

What's a fried egg sanger without the Worcester ?

Piccalilli Chow Chow is a great favourite, though not a sauce.

Horseradish relish would be nice.

I like to douse things in vinegar, for no apparent reason, and love the pickled halapenos.

Originally Posted by peterpan

You have to hand it to the poms, in terms of sauces and pickles they do the best. L&P, HP Branstons pickles are all the leaders. I guess their crap food requires some top sauces to make it palatable.

I thought our crap food was the same as your crap food?

It is in NZ as we are saddled with the "ol mother England crap, but I have spent a good part of my life in OZ and the orstrialians have bloody good food, they can thank the eytalians & Greeks for that I guess.
Thankfully NZ has broken away from the apron strings over the last 15 yrs, bout time too, and the food there has improved a lot.

Originally Posted by dogblower

MasterFoods Hot English Mustard ... and before all you Poms start sneering, try it! It is seriously good shit.

Yep. Its the only decent Australian copy food item.

Originally Posted by peterpan

but I have spent a good part of my life in OZ and the orstrialians have bloody good food, they can thank the eytalians & Greeks for that I guess.

Having one of the largest Italian communities in the UK in my hometown, I can say the same from where I come from too.

Originally Posted by peterpan

It is in NZ as we are saddled with the "ol mother England crap, but I have spent a good part of my life in OZ and the orstrialians have bloody good food, they can thank the eytalians & Greeks for that I guess. Thankfully NZ has broken away from the apron strings over the last 15 yrs, bout time too, and the food there has improved a lot.

Yes, well in England we still only eat English food. Bangers & Mash every weekday, fish & chips on saturday and Mum's homecooked roast dinner on sunday. Fortunately we don't have any pakis, chinks or wops in our perfect land to spoil the food.

Are those what you paint with?

might as well be. there's so many cheap foodstalls and restaurants within 5 minutes walk of my place its not really worth eating at home. mother in laws home made chilli is the only sauce which ever sees any action.

I make most of my own, but have mayo, American & Coleman's mustard, low-sodium soya sauce (shoyu), balsamic and white vinegar, cheese whiz (not really a sauce but in a pinch it makes an OK sauce for broc/cauliflower), wasabi, umeboshi (pickled plums), takuan (daikon radish pickles), goma shabu (a tangy sesame paste-based dipping sauce for beef), and usually a jar of my own sesame oil salad dressing. And ketchup for those dry meatloaf days.