In France, we’re lucky to have a few sauce that are known worldwide (moutarde and mayonnaise), but what are the best condiments and sauces from your country?

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  3. Alioli and romesco are my favourite. Some could argue mayonnaise, but I don’t wan to enter that debate

  4. My favourite one is “Ali Oli”. Most Spanish bars/restaurants make their own Ali Oli daily and it is the best condiment if you are in eating in Spain. In addition to homemade, It is often free if you ask for it and it is very good for fish but also meat or fries (mayoneise and ketchup is often industrial and worse quality).

    You use a good olive oil (easy in Spain), garlics, eggs (original recipe didn’t use it, but it is common nowadays). Some recipes add parsley, green onions, chives, etc for some green and flavour.

  5. I think we got almost all of our sauces from the French and Anglosphere cuisines.

    But Joppie sauce, a sweet curry sauce, originated from the Netherlands and gained some succes in Belgium and Germany. It’s like a piccalilli flavoured mayonaise that’s eaten with fries.

  6. Ajvar all the way (may the ajvar purists throw rocks at me because I’m claiming the origin but idc)

  9. Chippy sauce in Scotland, it’s a mix of malt vinegar and brown sauce (like HP). Just dilute brown sauce with vinegar. Only really used when you get food from a fish & chip shop

  10. I don’t know if we have any unique condiments, but we use some that might not be common in some other parts of Europe (but will be in our neighbouring countries.

    * Lingonsylt/cowberry jam. Used with meat mostly.
    * Rönnbärsgelé/Rowan berry jelly. Used the same way. Not sure how common this is, but my mother used to make it, so we had it.
    * inlagda rödbetor/Pickled red beets. Used with certain specific dishes. Also a lot of other pickled vegetables. Especially cucumber in different forms.
    * Smörgåskaviar/roe spread. Used with boiled eggs, or alone on a piece of bread. My father sometimes ate it with sliced cold boiled potatoes and chopped up leek.

    I’m sure there are more, but I don’t know where to draw the line, maybe som sauces would fall under condiments or some “sallads”

  11. Frankfurter Grüne Soße (green sauce) is quite tasty and it’s popular around Frankfurt a.M. It exists in a wide variety and there is no real standard recipe, however it has to include certain herbs: parsley, chives, chervil, salad burnet, garden cress, borage, and sorrel. Most of the time it’s made using oil, vinegar and boiled eggs, mustard, cream and salt.

    You usually eat it with roast beef and potatoes.

    It’s quite unique in its taste and a great addition to my sauce repertoire which I would not want to miss. Sadly it’s relatively uncommon outside a certain radius around Frankfurt.

  15. I don’t think we have any very well known sauces here apart from maybe Frankfurt’s Green Sauce. What is important here in Swabia however is that ther has to be a lot of sauce. If i can still see a relatively flat steak or Schnitzel on my plate after the sauce has been added, there is not enough sauce. Pretty much the same rule also applies to salad dressings.

  16. Sweet smoked páprika id usted un lote if stews and recibes. The one from “La Vera” has DOP status

  19. Hmm, lingonberry jam I think. It’s good with game meats and *kjøttkaker* (meat cakes), and with the ribs dinner during the Yule season.

  20. We don’t really do condiments in Italy beyond olive oil, vinegar (balsamic or red wine) or a combination of the two.

    Our sauce game is fairly weak… I mean, I guess it depends on where you draw the line between “sauces/condiments”, i.e. if you include things like pesto, or bechamel, or salsa tonnata

  21. Henderson’s Relish is easily the best, but not well-known or easily available outside it’s South Yorkshire heartland.

    It looks similar to Worcestershire Sauce, but tastes entirely different. It’s sort of a spiced vinegar.

  23. Sateh sauce (Satai) we learned from our former Indonesian colonies l. But the current versions is very Dutch..

  24. Norway is known for their bland food, but popular unique condiments and sauces are:

    caviar cream cheese (mills kaviiar), similar application like mayonnaise but can be eaten as a spread too

    Sjysaus (toro, lol) (beef based sauce, possible to have red wine as ingredient, is for meat dinner)

    Hvitvinssaus (white wine sauce for fish dishes)

    ​

    Norway is really a country that borrows foods from tastier kitchens. And will tend to have more exotic condiments in our regular store shelves compared to other countries. sriracha sauce, sesame oil, soy sauce etcetc

  25. Mayonnaise isn’t Belgian, but Belgian mayonnaise is the undisputed best in the world and I won’t hear any other arguments.

  29. I didn’t know it until I moved to Austria, but in the Styrian region they have pumpkin seed oil and now I’m very sad whenever I run out of it or travel somewhere that doesn’t have it. That green stuff is awesome.

  30. Lingonberry jam, akevitt jelly, sourcream, pickled beets, mustard, sauce with goat cheese and juniper berries

  31. Rårörda lingon. Lingonberries, not jam, just berries. Used for a lot of things. In olden times it was a natural preservative.

    Traditionally just served with meatballs, gravy and potatoes. But these days also put directly into the gravy/sauce. And today you can find all sorts of things like cakes, ice creams, chocolates with lingonberry.

  32. We have cloudberry jam. It’s pretty good and very different from other jams. We usually eat it with a weird type of cheese called “bread cheese”. It isn’t something I would advertise to foreigners but can’t think of anything else so I guess it has to be the best?

    We do have some real good mustard but obviously mustard isn’t from Finland

  33. >In France, we’re lucky to have a few sauce that are known worldwide (moutarde and mayonnaise)

    Ahem. Mustard is Indian or Roman, mayonnaise likely from the Spanish Baleares. Just saying…

  34. I think that would be mujdei. I don’t know its exact origin, I imagine other countries have something similar, it’s basically a spicy garlic sauce with hot red pepper, sour cream and sometimes greens.

    Its most basic cavemen variant is just garlic with water and salt, but it can be made fancy if you want to.

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