My wife’s dad makes this garlic chili oil where he tosses a bunch of red Asian chili peppers (that he grows himself each summer) and a ton of minced garlic and blends it with a neutral oil.

I normally mix it with some mayo to give it a thicker texture so it’s more dippable but it’s good by itself too. It goes great with essentially everything, but my favourites to use it with are eggs, pizza, and meats.

Mustard with garlic and herbs

I make my own hot sauce, which is chillies (any variety or mix of varieties that you like, I usually have mostly fairly hot with a few absolutely mental ones thrown in to take it to the next level), just enough cider vinegar to get things moving in the blender and about 2% the chillies weight of salt. Blend until smooth. Good hot sauce is sooooo expensive and absolutely not worth it if you can make your own.

Add some green tabasco to Heinz ketchup for a little kick of flavor and spice

My meatloaf topping.

It’s just modified ketchup, but it works so well.

There’s no recipe, you just add a pinch or two of brown sugar to deepen the color, some worcestershire sauce to taste for the flavor bump, and then any spices desired. Spice wise, it’s usually a touch of garlic powder, onion powder, blackpepper, and that’s that. Sometimes, I’ll get frisky and see what works and what doesn’t, but truth is that most spices take over too much, so it’s just about the three core spices that do well at upping the taste of the meat.

Generally, it’ll thicken enough during cooking, but if I go heavy on the worcestershire, it can need a bit of time simmering to get to the right range. But since my household prefers it fairly lightly added, that isn’t done often.

The only other thing I’ve found that improves is mushroom powder, but that stuff tends to be hard to find locally, so it isn’t a regular thing. Tbh, none of it is regular, meatloaf can be expensive, and we tend towards a more veggie based diet overall, using meats I’m smaller amounts. It’s a special occasion meal.

Mix ketchup, mayo and throw in some diced onion. It’s very popular with fries in Germany “Pommes Spezial”.

The Kinder’s fry and burger sauces are pretty damn good. They’re kinda tangy, with a hint of spice on the back of the tongue. Whataburger fries are really good in it.

I posted on another thread similar to this one, where I worked in a sports bar where we made our own Nashville hot sauce and that stuff was the bomb on our fries. Mixed with a little bit of ketchup (about 60/40) and it was absolute gold.

You can never go wrong with a ketchup/ranch mix. I’ve never tried the premade stuff, but Red Robin’s ranch mixed with ketchup is really damn good.

I’m a low maintenance kind of guy and I’m very happy to dip my Tostitos in a mix of mayo and ketchup.

I can’t go back to store bought chilli mayo now that I know how easy it is to make.

Add to mayo, hot sauce (to taste) and Cajun seasoning (to taste) and stir until homogeneous. So much cheaper than store bought and better tasting too.

I started a new hot sauce last night. A week or two of fermenting, then finish and bottling, and I expect this one to be on the very spicy end because my fingertips are still burning from handling the peppers yesterday; I really need to get more nitrile gloves.

I like making hot sauces because I can customize each batch. This one will be straightforward and spicy, so it will be a utility player. I have a specific blend I like to make a hot sauce for eggs.

Chili crisp and peanut butter. Good on rice and vegetables. Sometimes I add some teriyaki sauce or hoisin sauce for sweetness.

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I really enjoy mixing “Spicy burger sauce” from a shop in my area with aioli. Chuck that in a chip butty…

Not a big user of condiments so the only one I’ve come up with, and therefore technically a favourite - egg yolk and ketchup. I make it when I have a fried egg so, whatever cooked breakfast combo I’ve also made with it.

Right now, it’s red chili sauce and brown sugar in a 1-to-1 ratio and an optional pinch of instant coffee. I use it as an all-around dipping sauce but it can work as a sandwich spread and cracker dip as well. The chili sauce is quite hot and spicy and the sugar sorts of mellows it out. That bit instant coffee adds a bit of complexity that I can’t really pinpoint.

Prior to that, my usual go-to is a 1-to-1-to-1 ratio of soy sauce, vinegar and brown sugar in a poor imitation of kecap manis and vinegar. I usually use it for fried fish but it also goes well with other fried meats (chicken, porkchops, etc). The brown sugar goes well with soy sauce and the vinegar (especially spiced vinegar that are commonly available where I live) gives it a kick that counteracts the richness and grease of fried meats.