Which condiments do you use the most?

[Morning Glory]

Aside from salt and pepper, which condiments do you use the most? For the purposes of this thread, condiments are defined as something added to a meal after its 'plated'.

For me its vinegar, mustard and tomato ketchup.

 

[Barriehie]

Ketchup, dressings, and vinegar.

 

[Z-Cook]

Big on condiments! Various oils and various vinegars in dressings and infusions, vinegar, mayonnaise, mustard, ketchup, salsas, hot sauce, soy sauce, tahini, lemon and lime, chili/chile, chile paste, pomegranate molasses, harissa, chili sauce, Indian style pickles and chutneys, onion marmalade, chimichurri,

 

[Morning Glory]

Big on condiments! Various oils and various vinegars in dressings and infusions, vinegar, mayonnaise, mustard, ketchup, salsas, hot sauce, soy sauce, tahini, lemon and lime, chili/chile, chile paste, pomegranate molasses, harissa, chili sauce, Indian style pickles and chutneys, onion marmalade, chimichurri,

I use all those except mayonnaise. But which do you use the most, added after plating the meal?

Edit: sorry. Not mean to sound rude.

 

[badjak]

I don't use much after plating, if I cook for myself.
If someone else cooks, I'll probably grab some sambal or other hot stuff.

 

[Z-Cook]

I use all those except mayonnaise. But which do you use the most, added after plating the meal?

Edit: sorry. Not mean to sound rude.

Depends on whether by frequency or quantity - most often or most in quantity?

I wasn't being silly! I have half a fridge full of condiments used both in the cooking and afterwards, on the plate.
All the ones I listed are added after plating
Depends on the food.

As I cook dishes from many cuisines, condiments just depend on what's up and on the plate.

For example I forgot fresh ginger and sesame seeds and seaweed that go with the Japanese stuff and some Chinese. And cilantro and chamoy (which contains fruit) for mex stuff. Yogurt, mint, cucumber for South Asian dishes. And barbecue sauce. Condiments added to the food on the plate after serving are a big part of how I cook - and eat. A lot of them are almost little dishes on their own.

Mayonnaise goes in a lot of condiments too - Veracruz style chipotle salsa negra sauce for e.g.
I also condiment as is.

Edited to add:
Prob not what the thread was intended to list

 

[karadekoolaid]

 After plating?
Interesting. Very few. I try to season my dishes as well as possible, so that they don't need condiments. However- black pepper and Parmigiano on pasta. Ketchup on chips. Salad dressing ( and it might be mayonnaise) on salads. Mustard on burgers and hotdogs. A touch of soy and wasabi on sushi.

 

[SatNavSaysStraightOn]

Atfer it is on the plate? Hummm rarely salt and pepper. I hate salt as you all know.
Often Urfa biber, a chopped herb or two (but I guess neither of those counts as a condiment).

I guess unless I am having salad, nothing.

 

[Gone Hiking]

It depends on the dish. It could be ketchup, mayo, and mustard, or freshly grated parmesan, or crumbled bacon bits, or sour cream and jalepeno slices, or a few splashes of hot sauce, for example.

 

[MypinchofItaly]

I know I am going to be boring and not that original, but to me it’s EVOO - extra virgin olive oil, whether to be drizzled raw over a salad, pasta, risotto, or on a meat or fish dish. Paired with a sprinkle of Parmigiano, Pecorino or Grana Padano, or at most replaced with toasted breadcrumbs.

 

[Morning Glory]

 After plating?

I only made that a stipulation because otherwise we would end up with multiple lists of 'condiments'.

Often Urfa biber, a chopped herb or two (but I guess neither of those counts as a condiment).

Oh, it can count!

In fact, definitions of the word condiment vary. Its an ambiguous word. A condiment is often defined as something added 'at the table' after food is prepared.

Merriam Webster:

: something (such as a seasoning, sauce, garnish, or topping) that is added to food usually after the food is prepared and that enhances or adds to its flavor

However it can refer to any sort of seasoning added to food.

Collins:

any spice or sauce such as salt, pepper, mustard, etc

Etymologically the word derives from 15th Century: from Latin condīmentum seasoning, from condīre to pickle

 

[Barriehie]

I know I am going to be boring and not that original, but to me it’s EVOO - extra virgin olive oil, whether to be drizzled raw over a salad, pasta, risotto, or on a meat or fish dish. Paired with a sprinkle of Parmigiano, Pecorino or Grana Padano, or at most replaced with toasted breadcrumbs.

I put it on without thinking about about it. Like people reaching for the salt shaker I've got the oil bottles right there where I plate.

 

[vernplum]

Various chili sauces: Sriracha, XO, chili oil, garlic chili, ssamjang, etc.

Then soy sauce, ketchup, salad cream, salt & vinegar, mustards of various kinds...

 

[Z-Cook]

I only made that a stipulation because otherwise we would end up with multiple lists of 'condiments'.

Which is sort of what I did, even tho they're all additions after serving/plating.
How complicated do they get?