Choose wisely.

      • foggy@lemmy.world
        2·
        6 months ago

        Nah, mayo is the correct Answer many places where mustard is incorrect.

        Mustard is a good binding agent for ground beef, but nobody asks for a cheeseburger with just mustard. That’s psychopath shit.

        And mixing ketchup and mayo is king on burgers. Add some pickle juice and that’s the base of every burger sauce.

      • jopepa@lemmy.world
        6·
        6 months ago

        Ever had a ketchup aged wagu? If you leave it in the su vide over night the plastic burns off when the waters boiled away, it’s a perfect way to start the day.

  • _chris@lemmy.worldEnglish
    18·
    6 months ago

    Mix them.

    Equal parts mayo and mustard, about half that of ketchup, and you got a delicious fry sauce.

    • BleatingZombie@lemmy.world
      5·
      6 months ago

      I’m with you. Ketchup on a sandwich is a no-go (to most people), but the other two belong. A hot dog could use ketchup and mustard, but not mayonnaise. And a burger could use all 3

      • qyron@sopuli.xyz
        2·
        6 months ago

        Mayonnaise can be a very interesting addition to many dishes, depending on how it’s made. There are very unnusual mayonnaise available.

        Ketchup, I’ll add if I need some extra moisture or added flavour to an otherwise dry food. Mustard for the bitterness and pickle like fresh kick.

        It really depends what is being had.

        Some foods receiving any sauce is borderline a crime.

  • jennwiththesea@lemmy.world
    15·
    6 months ago

    Mustard. It’s more versatile. Besides the obvious condiment uses, it’s also a useful ingredient in cooking, can alleviate muscle cramps (eaten), helps with bee or wasp stings (topical), and can be used as a dye.

  • bitwaba@lemmy.world
    14·
    6 months ago

    Not Or. And.

    Fries with a mustard mayo mix, or a mayo ketchup mix, or a ketchup mustard mix, or a mix of all 3, are all fantastic.

    When I do burgers at home, I do a mustard mayo mix on the bottom bun (followed by lettuce and tomato slices), and a ketchup on the top bun.

    All 3 three bring something to the table. It the variety and proportions that give you so much flexibility in creating amazing food.

    • forty2@lemmy.worldEnglish
      10·
      6 months ago

      Man, just that word brings back memories of Hardees. Along with the usual red and yellow sauces, they had a third sauce…a white one. Me, thinking it was mayo, loaded up two of those little white paper cups and sat down with my burger and curly fries.

      I should preface by mentioning that I love me some crispy curly fries with gobs of mayo…took one massive dip followed by an expectant bite and I’m like 90% positive that my face showed the entire range of reactions starting from “yo, wtf is in my mouth?”, moving along to “this is NOT mayo!”, detouring briefly to “what kind of sadist fucks with the mayo container”, reaching “what is this spicy orgy in my mouth?!”, and shortly after landing on a new all time favourite dipping sauce.

      Love that horseradish.

      • ghost_towels@sh.itjust.works
        2·
        6 months ago

        Me too! I loved Hardee’s when I was a kid. There isn’t one near me now (Canada) so that sucks. Horseradish is such a great flavour. I grew some last year, time to grate and recreate!

        • forty2@lemmy.worldEnglish
          2·
          6 months ago

          Same boat/canoe here…can’t find a Hardees in my corner of Canada. Growing it is an interesting idea, I might just follow suit!

          • ghost_towels@sh.itjust.works
            1·
            6 months ago

            Definitely do! It’s super easy to grow. It likes to spread something fierce though so I’ve done mine in a big pot. Seems to be doing ok.

  • zxqwas@lemmy.world
    10·
    6 months ago

    Grilled sausage in the forest: mustard.

    On my pasta earlier this week: ketchup.

    On my sandwich this morning: Mayo.

    There is a time and place for everything.