What Are The OzBargainers Communities Favourite Condiments/Sauces?

DannyC on 10/09/2021 - 12:09
Last edited 13/09/2021 - 17:06

So I got a recommendation from a Chef friend on her favourite chilli oil. After giving it a go it is now one of my new favourites so thought it'd be interesting to see what are others favourite condiments/sauces and brands and what foods you put them on.

I can start, so my go to condiment is chilli oil. One of my favourites now is based in Melbourne - Ronin Chilli oil. A short review: Not super spicy but rather it has a nicely balanced kick with heaps of Unami flavour bombs and various textures. Dumplings, dry noodle dishes, pastas, toasties, stir fries… the list goes on. Many of you will be familiar with Lao gan ma Crispy Chilli Oil and that is decent and always a staple in my own pantry. Also lots of different hot sauces out there to go with BBQ meats, glazed chicken wings.

Edit:
Other sauces that are awesome:

A few of my favourite hot sauces:

Food & Grocery Condiments Sauce

Comments

  • Gazpacho on 13/09/2021 - 15:31

    What are people's recommendations for sambal for cooking? I am also interested in brands specifically to avoid

  • Michael074 on 13/09/2021 - 17:05

    I put tabasco on anything remotely appropriate.

  • BraggingRights on 13/09/2021 - 17:23

    Taijan

  • spoonmugen on 13/09/2021 - 18:23

    sriracha kewpie mayo
    coles burger sauce - tastes like bigmac sauce….

  • Vomo on 13/09/2021 - 19:10
    -1

    Tomato sauce

  • Plug on 13/09/2021 - 19:43

    Heinz Tomato Ketchup
    Mrs H S Balls Original Recipe Chutney
    HP Sauce
    French mustard

  • Butterfly Gocha on 13/09/2021 - 20:38

    Three 3's sweet mustard pickles goes great with roast pork

    Teans crispy chili prawn uplifts a fried rice or noodles dish

  • Resin on 13/09/2021 - 23:54

    Bit of a list but they all have a place;
    Kim Chi
    Nuoc Mam
    Kewpie Mayo
    Sriracha (Green)
    Tobasco
    Seeded/Dijon Mustard
    Soy sauce
    Chilli Oil
    Wasabi

  • Nalar on 14/09/2021 - 03:56

    Can anyone help me out with a non-spicy Sichuan garlic sauce, like the stuff that comes with Hello Fresh boxes? Love the taste but can't stand spicy stuff.

    • try2bhelpful on 14/09/2021 - 08:39

      There are recipes, online, for Sichuan garlic sauce you could adjust the amount of the “hot stuff”.

  • kanad on 14/09/2021 - 08:34

    For Indian samosas ( and pakoda) the best is samosa chutney made with date and tamarind. The Pattu brand is good enough and easily found at your local Indian grocery store.

    http://sabifood.com/product_chutney_sauces.html

  • try2bhelpful on 14/09/2021 - 08:42

    I really like the Pickled Sisters peach chutney. Their cafe is in Rutherglen.

  • FittyFitty on 14/09/2021 - 09:26
    -1

    Can't go past the cream of Sum Yung Ho.

  • PurchaseAnxiety on 14/09/2021 - 10:43

    I'm a simple man. I typically just have the spicy BBQ sauce from Aldi, which does the trick. I will pick up some Hickory Sweet Baby Rays when I come across it at a reasonable price, though I do dislike that it has high fructose corn syrup in it. Not a fan of the Stubs BBQ sauce range.

    For a bit of heat, Franks usually does the job and adds a nice subtle flavour. If I'm relying on the chilli sauce for a stronger flavour, then Old Bones is my go to if I have it on hand.

  • kokita on 14/09/2021 - 12:07

    Nando's peri peri salt + French Fries = Maccas shake fries

    Sweet Baby Ray's Hickory & Brown Sugar Barbecue Sauce for chicken wings or beef ribs

  • firstpostbekind on 14/09/2021 - 14:33
    +1

    How do you rate that Ronin chilli oil to Logan Ma?
    It’s like 3x the price. Not that I’m against paying for quality

    Interested to hear your or anyone else’s thoughts

    • DannyC on 14/09/2021 - 15:03

      Ronin is my new favourite. Chef friend recommended it to me and haven't looked back. Lao Gan Ma is good and is readily available EVERYWHERE and as you said it is a third of the price. Don't get me wrong though I have jars of Lao Gan Ma in my pantry so it is a staple condiment for me but the Ronin is well worth it. Some kick, nicely balanced unami and good texture… perfect :-)

    • Olliesh on 14/09/2021 - 16:04

      Where do you buy it, ingredients looks fresher.

    • Olliesh on 14/09/2021 - 16:02

      Thanks going to get this. Is it similar to Laogan Ma ones?

      • stinkychicken on 14/09/2021 - 16:28
        +1

        I think it is saltier, smokier? and not as chewy. Of course, it goes really well mixed in noodle dishes or when making chilli garlic prawns. Also works wonderfully in things like pumpkin soup!

        • Olliesh on 14/09/2021 - 18:16

          Cheers can’t wait to check it out.

  • try2bhelpful on 14/09/2021 - 19:35
    +1

    We lived with a friend who was Dutch/Indonesian and she would use Terasi as a base for her Satays. To me this stuff smelt like a fish regurgitated it and we got her to put it in a jar that was in another jar. You are meant to cook it well which is not surprising as it is fermented shrimp. Thought I might throw this into the mix as well.

    https://whattocooktoday.com/sambal-terasi.html

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