| 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. |