what's your favorite sauce to add to sandwiches(including burgers)?

>>21397573 (OP)
I've been getting into this stuff lately. You can often find it at British specialty stores in the US.

>>21397573 (OP)
Mustard.

any Durkee fans here?

>>21397573 (OP)
extra mayonnaise (extra heavy)

Depends on the sammidge, sometime just a but of miracle whip and mustard or bbq sauce. But I do like ketchup on an egg and cheese breakfast sandwhich or sometimes I dont and just add fresh tomato with a dash of salt and pepper.
All depends on the things in there though what kinda sauce to use.
I do love a good rueben or roast beef every now and then, theres always the option for worchestershire to sprinkle on the or if you are doing an italian one a little bit of olive oil, pepper and italian seasoning... the skies the limit!

fig jam

>high tier
blue cheese vinaigrette
blue cheese dressing
>mid
chili
>improve a low
extract hot sauce
(also, mix every condiment with a drop of it)

>>21397634
extract hot sauce
Oh fuck, Im pretty sure I know how that works. My Dad and I went on a road trip some years ago and got a bottle of whats called Satans Blood. We just tried a toothpick taste and we were crying for like 30 minutes before he could drive again.. I havent used it for some years but its fun as a dare for friends while partying.
I could add just a drop or two to a pot of chili next time and see..Im more resistant to heat now but it may still ravage my asshole

>>21397573 (OP)
That's probably delicious but I would need to take a shower after eating it

>>21397585
My grandparents used this stuff. It was weird.

>>21397585
>>21397642

I think that is your grandparents' sauce based on the expiration date.

I like different flavors of vinegar, different types of hot sauce, and almost anything with horseradish.

The horseradish sauce from Natasha's Kitchen is good but I add extra raw horseradish, a little Worcestershire, a little Dijon and possibly a little extra ACV. And using Duke's mayo is a must. Also extra finely chopped green onion.

Frank's Red Hot is great on things, Sriracha on others,

mayo
mustard
ketchup
sriracha
shallots
pickles
onion/garlic powder
salt/pep/msg
red pepper flakes

>>21397573 (OP)
Mayo. It's versatile and keeps the bread from getting soggy. Kewpie is great if you want to be bougie but Cains mayo is my usual go-to. Hellman's is low quality.
>>21397585
My dad used to get a jar of Durkee from time to time while I was growing up, but these days I just mix mustard and mayo and get the same result.

>>21399327
Durkee is sweeter though so you need to add sugar or something.

>>21397573 (OP)
Garlic Aioli

>>21397574
Nasty

>>21399334
As opposed to non-garlic aioli?

>>21399327
>Kewpie is great if you want to be bougie
Fucking hell, which trailer park do you live in?

>>21401627
Kewpie is like $8 for a small-ish bottle while a big jar of American mayo is around $5. Ergo, Kewpie is mayo for the bourgeoisie and therefore bougie.

>>21401844
it's mayo for Japanese children and the Japanese equivalent of tendiefags

>>21397574
> British specialty
Dégueulasse as expected. L'pays d'merde, toi, imagine living in the UK, what a culinary nightmare.

>>21397573 (OP)
Caesar salad dressing is pretty good, especially with turkey or bacon sandwiches