Nut.
Yoghurt
Eww, ranch
One of these things are not like the others.
Yeah, most wouldn’t consider sour cream a sauce 😉
What nut gives white sauce? Can’t imagine.
The kind that comes from a cylinder that must remain unharmed
What kind of white sauce is made from nuts?
I bought a garlic sauce that is kinda mid
Skill issue.
Carbonara.
AND CARBONARA IS DELICIOUS
Is not a sauce. It’s just egg yoke and cheese
Sauce is a sauce is a sauce.
Condiments vs. Sauces vs. Dips
Which are which?
You’re wrong. They’re all soups. /s
I think you mean Broth
Wait, where are you?
Right behind you!
Also the milk sauce for your cereal.
I dunno. I find sourcream and ranch overrated.
I’m more partial to eastern sauces.
I find sourcream and ranch overrated
Mayonnaise
My least favourite. I take ketchup over mayo.
Is the best one ever
By itself? Absolutely disgusting.
As the base for a thousand other sauces and condiments? Absolutely vital.
Forget the store bought mayo, and try any of the older (think 18th-19th century) recipes. You can replace the whisking with a stick blender but not the slow addition of oil and vinegar.
What you’ll get is an amazing condiment/sauce that is much fluffier than mayonnaise as you know it today, much more flavourful, without the weird plasticky mouthfeel and taste, actually pleasant to eat.
Mayonnaise is the C programming language of condiments.
No, C is actually useful on its own.
Miracle Whip:
Legit top tier condiment that has supplanted mayonnaise and like half of the us doesnt even know it.
I feel like I’m the only person who enjoys both. I have a bottle of each in my fridge right now
If you don’t know the difference between mayo and Miracle Whip, then you shouldn’t even be participating in this discussion.
[Miracle Whip] has supplanted mayonnaise
if you dont know the difference …
Clearly they know the difference. They just said one was better
half of the us doesnt even know it.
He literally said this, and I was responding to it. And you tell me he didn’t say it. It’s right there. Read it.
What is this Miracle whip?
It’s a mayo substitute that delis use for tuna and chicken salad. It is actually labelled “salad dressing” because of this use.
Mayo has a notoriously short life out of refrigeration before it becomes literally deadly. People die at summer picnics and family reunions every year from food-poisoning from spoiled potato salad and such. So delis use it because they can make up a giant batch in the morning, and keep it on display in the deli case under moderate refrigeration all day, without it going bad, and murdering their customers, which is so bad for business.
Unfortunately, it also has an unpleasant metallic taste that some people can ignore. I can’t, any more than I can ignore the taste of Diet Coke.
It’s also more sweetened whereas mayo is more fat. I grew up on miracle whip but my adult palate would prefer mayo
Enjoy the tangy zip of Miracle Whip!
…OR DIE!
It is to mayonnaise like margarine is to butter. An inferior imposter.
I would very much rather not. That stuff is toxic as hell and I’m glad it’s not in Europe.
Do people consider sour cream a sauce?
condiment to sauce is a spectrum :)
Yeah, some people even consider ketchup, mayonnaise, and mustard sauces.
Language when wielded irresponsibly can be a mysterious and terrible thing.
My son uses ketchup as if it were a sauce …
Ketchup is a sauce.
What else would it be?
A food wig?
It’s a condiment, which is not a sauce.
Love different coloured food wigs with my chips
Anything’s a sauce if you’re brave enough 🎶
Bechamel is kinda mid without something else going on
Pretty banger IMO. Do you include salt, pepper and nutmeg when you make it ?
Salt and pepper usually, the nutmeg not so much actually, but I pretty much only make it when I’m making a lasagne or as a step on the way to cheese sauce.
What’s your best dish where it’s the star?
I’d say some gratins (cauliflower, broccoli, etc) or croque-monsieur would be good candidates for that sauce and the nutmeg really makes the sauce pop (taste it for spiciness btw and adjust).
Regardless though, it is indeed a mother sauce as others have said
Béchamel is a mother sauce. It doesn’t star by itself usually. You can take it any direction from the base and make it a star, or use it as a great supporting actor that helps the main dish shine
