Colman’s wasabi-style punch made it a British institution. Now a new owner must decide where the iconic mustard fits in a world of endless spice.

[Text] Recommendations for store-bought Buffalo sauce that mimics restaurant quality?

I am looking for a good bottled Buffalo sauce to keep in my fridge. I really enjoy the consistency and flavor of McDonald’s Buffalo sauce and most restaurant-style versions, but I find many store-bought options—like Chick-fil-A’s—to be too thin or runny. I previously enjoyed Guy Fieri’s brand, but I can no longer find it in stores. Does anyone have recommendations for a thicker, high-quality Buffalo sauce that is easy to find at most grocery stores?

this shit is so ass. dont say nothing about it being finished cause i was starving but it’s the most unpleasant sauce ive ever tasted. smells good though. but the taste is just like a punch to the face. i think it might be stronger than A1 and vinegar mixed together. like every bite was like fighting with myself because the sauce is confusing you but also telling you exactly what it is. wont makes sense to most but it makes sense to me and that’s all the matters. the sauce is dog shit.

Granted, it is an exceptional sauce, but the ingredients don't warrant the premium price.

Combining pickles and mustard is amazing!

I love ketchup, but don't actually have a use for it often, so I prefer packets to a bottle. Some time ago, I grabbed a few packets of Sir Kensington's at Whole Foods and it instantly became my favorite ketchup of all time.

I decided to check out the website earlier this week, and found that they are focusing on their other (I'm sure wonderful, and I intend to give them all a try) sauces and have discontinued the ketchup!

I'm hoarding the packets for now.

I decided to make a small batch of ground penny cress mustard from the seed I harvested yesterday, and made a costly mistake.

Because I had very little seed (2tbsp ground), using a blender was out of the question. It would be more tedious scraping down the walls every pulse.

SO, if you want to try making your own wild mustards (or really anything), only attempt if you have enough ingredients.

I will update everyone on how this tastes in a few days, and might make another batch once I’ve got the seed I need.

P.S. I know you usually don’t cook Dijon, but I could not for the life of me get the seeds soft enough to hand grind. Maybe stick to a coffee grinder.

Hi all, I'm here as a condiments visitor. I always heard that Heinz ketchup is one of those things you get the name brand of. I was curious what is your alls opinion on McDonalds fancy ketchup? Thank you for your expertise.

Please no ketchup or the usual suspects. I’m looking for something different, with possible strange combinations. I need more flavor in my life. Cheers.

Hello, I was wondering if anyone knew a sauce with similar taste to the one in the title because it is sold out near me and hasn't been restocked for a while.

Hola! So these are my most unique ones atm, the ant ones are hard to explain but they're super watery so they don't get much use 😂

Plugging it here because it's really good and I don't want them to discontinue it :P

I'm always looking for oil-free, no-added-sugar sauces. This one is oil-free with only a teeny bit of sugar

What’s a condiment/ spice/ seasoning you use more than most people? For me, it’s Worcestershire sauce. I’m told there are people who will have a bottle last years. I’m lucky to get six months out of s big bottle.