Dutchie here: tobasco style hot sauce.

Sichuan Chilli oil with honey

garlic herb seasoning

You will never make your way back from these.

Of those, ketchup for sure. It’s simple, straightforward and combos well with most other things.

Just don’t put it on pasta.

Of those particular 3…a good mustard I guess. I don’t really use any of them.

Soy sauce

Chilli oil

Tomato sauce (fish and chips)

Where I live, the big 3 are mustard, ketchup, and mayonnaise.

If I had to limit it to the “big 3” you listed, I would have to go for mustard. There are so many different types and of the options listed, mustard is easily the healthiest (or can be the healthiest) since a basic mustard is going to be low in sodium, sugar, and fat while also containing healthy phytonutrients.

Mustard is also much more versatile than folks in my part of the world give it credit for. It seems like a cultural thing / learned behavior rather than based on actual taste preferences. For instance, a fairly bland yellow mustard actually goes well with french fries. A spicy mustard (the types that are almost like horseradish) goes well with a variety of roasted veggies like broccoli, brussels sprouts, cauliflower. Honey mustard works well with chicken in various forms. Lots of cheeses pair well with different types of mustard. I could go on, but I’ll stop here.

Since the majority of folks are discussing condiments that aren’t in your “big 3”, I would say that my actual favorite condiment is hot sauce. I’m not a connoisseur by any means and I don’t have refined tastes. I don’t even like super spicy hot sauces. But I do use hot sauce of some type with almost every meal and I go through a lot more of that than mustard or ketchup. Granted, hot sauces tend to be high in sodium, so I try not to go overboard.

Spicy mustard. Yellow is acceptable for chili dogs (only).

As a general rule, I don’t eat ketchup. My wife and kids love it, but I rarely have it. I normally eat my fries with nothing but some seasoning salt, but thick steak fries demand vinegar.

Honey & mustard

I don’t know what brown sauce is but of the other two definitely mustard. Can we add chilli sauce to the list though? That’s what I put on everything.

“Brown sauce” isn’t a thing in America - sauce that is brown and has no name is just gravy.

Anyway I’ll stick with mustard mostly, paired with mayo on some subs.

A1 is my go to “cover up that awful shit so I can stomach eating it” sauce. Similarly good if somebody overcooks meat.

Marinara for dipping stuff into.

The only circumstances I’ll accept for ketchup is when it comes by default on a burger, in which case I can’t be bothered to care, paired with mayo at better burger joints.

Brown sauce? Please, that’s only a thing in Britain. The only sauce which defies national borders and cultures is mustard .

Ketchup is a western sauce. Mayo is an JP/K sauce. Hot sauce isn’t even mentioned but is more widespread than brown sauce.

Outta the 3 mentioned, I gotta pick ketchup, but if we’re talking favorite sauces or condiments, gotta give it out to toum. The incredible garlic taste in a spread is to die for and works wonders on everything from veggies to steaks to chicken to bread. Seriously, try making a grilled cheese but 86’ing butter and subbing toum. Fuck, that’s amazing.

Shout out to kewpie mayo, tho, the condiment I use irresponsibly on so many things it doesn’t belong…

The taco sauce I make when I make tacos at home. It’s mostly pepper sauce, balsamic vinegar and butter with a bunch of spices (and lots of garlic).

if I have to stick with one, it’s going to be ketchup, but ketchup slaps just right when it’s got a dash of mustard in it. My favorite though is ketchup with Frank’s Red Hot in it for fries

Mayonnaise

Tartar sauce