The world of condiments is a never-ending tasting ground, with classics like mustard, ketchup, salt and pepper, finding their homes on the supermarket shelves aside unconventional newcomers like small-batch hot sauces, aiolis and savory jams. Restaurants are joining the dish-enhancing party too, adding life-changing spreads and dips to their menus, with these additives alone giving us a reason to become a repeat visitor.
With new condiments hitting the market daily, PA Eats decided to get personal, revealing our top sandwich companions, fry accessories, dinnertime accents that we would—without a doubt—take with us to our graves. If you can slather, spoon, smear, sprinkle or dip it, we’re calling it fair game in our pursuit of naming the hottest condiments of the moment. Did yours make the cut?
I like my sandwiches on the spicy side so when I was introduced to Woeber’s Horseradish Sauce a few years ago, I was hooked. The zesty taste is from freshly ground horseradish blended with special spices into a creamy base. This sauce is about 1/3 less calories and fat than mayonnaise and you will need less of it to dress your sandwich because the flavor is so fiery. It makes a great addition to salads and dips as well. The label affectionately refers to it as “Sandwich Pal” and it’s easy to see why. It’s like a friend coming to give your sandwich a warm hug. —Ronna Dewey
I recently tried Pete’s Produce’s Vidalia Peach Salsa, and it’s phenomenal. I’m normally not a fan of the sweet-savory combo, but the peach perfectly balanced out the onion to create a dip that I demolished in one sitting. —Michele Kornegay
When the weather starts to warm up and avocados are in full swing, I can’t get enough guacamole. Don Gabriel’s, in my opinion, is the best local guac around! —Shannon Smith
I’m going with salt—the truffle sea salt on the fries at the Station Taproom make an ordinary grease submerged potato a delicacy and makes me thirsty for another beer. —Jeff Schaller
Bacon Jam: it’s the universal donor of the condiment world. Simply add cooked bacon to 4 sliced onions, red wine vinegar, maple syrup, brown sugar, coffee & a shot of bourbon to a crock pot and cook on LOW (uncovered) for four hours; pulse in a food processor, strain, and then you’ll have a smoky-savory spread that goes deliciously with almost EVERYTHING. I use it on eggs, in salads, on cheesesteaks, burgers, pizzas and slathered on crostini with herbed goat cheese … —Ken Alan
I’m currently crushing on the basil mayo from Four Dogs Tavern. I first discovered this standout spread on their massive chicken and bacon pita sandwich. The basil mayo had an aromatic sweetness that brightened the entire dish. It was only natural to want to dip their crispy, well-seasoned pomme frites (which normally come with a garlic aioli) in this rich and floral sauce, so it has since become a habit of mine to do so. I suggest you do the same! —Mary Bigham
If Gulden’s Mustard had a 50 Shades of Gray love affair with horseradish, you’d have yourself the Incubus Hot & Sweet Mustard Sauce they serve at Sly Fox. Very good, yet very potent, so use sparingly! —Kevin Dragone
Sour cream. It’s certainly not a sophisticated pick, but I could dip almost anything in the stuff. —Chelsea Sproul
I love Frank’s Red Hot cayenne pepper sauce. I put that stuff on … everything! Perfect blend of spicy, tangy and salty with great body and mouth-feel. —Nathan Garber
While I love to taste new things, and will try out any condiment for novelty, my favorite condiment is salt … plain white Morton table salt. Because meat tastes good, but meat and a little salt tastes glorious. —Jason Tremblay
So simple, so tasty, so fiery hot, and so easy to add to everything: Wegman’s Italian Classics Hot Pepper Spread. This doesn’t last long Chez Malone because I add its spicy deliciousness to pizza, egg dishes, pasta, vegetables, other sauces, fish and chicken marinades and toppers … the list goes on. True confessions: I’ve been known to enjoy a sinus-clearing, eye-tearing blast straight up on tortilla chips. It’s that good. —Nina Malone
The amazing Kennett Square exotic local mushroom spread/dip from Talula’s Table. Not only is it great on crackers and bread, it is an earthy flavorful addition to pastas and cooked greens like spinach or chard. Creamy, rich and delicious, it is the perfect party addition to show a little home town Kennett Square “Mushroom Capital of the World” pride. —Claire Murray
I’m not a HUGE condiment person. I like to stick to original flavors of food. But if I had to pick my fave … Chick-fil-A Sauce (yeah I said it!) —Sarah Kudlack
While making fish tacos for the first time, a recipe called for mixing sour cream, lime juice and a chile pepper for use as a topping. Since I didn’t have a fresh pepper, I sprinkled chili powder in and whipped it up. Taco dollop—an excellent condiment for my new summer go to food. —Jim Breslin
Spicy or sour. A condiment will not receive my undying attention unless it boasts at least one of those characteristics. This passion goes as far as considering my meals incomplete until the dish of the moment is partnered with a horseradish mustard, fiery salsa—tend to stock up on Jake & Amos from The Farmer’s Daughter Farm Market—or a homemade, quick-pickled relish. —Angela Corrado
My personal favorite condiment is Parc’s rosemary aioli. It comes on their country chicken club, but also works well as a dipping sauce for fries. —Greg Taffer
It’s fun to go all out with fancy dips and spreads, but sometimes you just want something simple to jazz up a tray of oven fries. Mix approximately 2 teaspoons of your favorite curry powder into a half cup of ketchup, and it’s Curry Ketchup to the rescue! —Melissa Woodley
I was lucky enough recently to chance into trying the fried goat cheese on Iron Hill‘s small plates menu. It was delicious, but even more so when combined with the red onion jam and honey (and arugula). The jam was the perfect sweet balance to such a creamy and savory bite of fried goat cheese and I would happily pair it with just about anything. —Erin Phelps
My first condiment revelation occurred back in my high school years, while grabbing brunch at Shorty’s Sunflower Cafe. They were the local gods of taking a simple mayo, sauce, jam, and adding a creative twist to it to take your breakfast sandwich to the Nth level. Owner/chef George Bieber has continued his condiment madness through the years, especially on his Sunflower Truck, with my favorite smears remaining the fresh basil-infused cream cheese and the house-made tomato jam. The cumin crema on his Sweet Potato Quesadilla is ranking high on my favorite sauces’ chart too, as is the Bing cherry mayo. —Amy Strauss
Have a favorite condiment you’re dying to share with us? Leave a comment!
