The earliest known condiments included salt, vinegar, and fish sauce. Today, you can find all kinds of condiments everywhere you look, from the grocery store to your favorite catering or takeout spot.

Many people have strong opinions about condiments, too. You may have your preferred condiments when you order sandwich catering for lunch. Maybe you’re all about mayo and spicy mustard. Or maybe you prefer a sandwich with a light Italian dressing. Either way, you know what you’re about when it comes to condiments. But do you know the secrets behind your favorite condiments?
Ketchup: Not Just Tomato
People often debate whether or not ketchup belongs on a hot dog. It also makes regular appearances on burgers, fries, eggs, and all kinds of dishes. These days, we think of ketchup as a sweet yet tangy tomato-based sauce, but ketchup has a long and illustrious history completely disconnected from the tomato.
In fact, early versions of ketchup were made with mushrooms. This kind of ketchup was found in British and early American cuisine during the 1600s, 1700s, and 1800s. Historians also point to certain fish sauces in 6th century China as even earlier versions of ketchup.
Mustard: The Healthy Condiment?
Condiments vary widely in terms of nutritional value. Some are loaded with sugar, fat, and calories, while others, like mustard, can be a bit lighter and have earned a reputation as being “healthier.”
Mustards made with simple, minimally processed ingredients may very well fit into this category. Classic yellow mustard, for instance, is typically made with little more than vinegar, water, mustard seed, salt, and spices like turmeric, paprika, and garlic powder.
Fry Sauce: The Elusive Condiment
Depending on where you live, you may or may not have a local variation of “fry sauce.” It’s more common in the western United States. You may be able to order some alongside your Portland catering order for a workplace lunch. But if you’re in the eastern U.S., you may have a harder time finding it.
Fry sauce can have a pinkish hue, attributed to its primary ingredients: mayo and ketchup. However, it can include other ingredients, like a dash of mustard and a pinch of paprika. Fry sauce is popular in states like Utah, Idaho, Oregon, and California, but it can be found in an increasing number of states.
Salsa: The One Condiment to Rule Them All
Salsa has existed in one form or another for centuries and was likely developed in Central America. It wasn’t until the 1980s, however, that it really took off as a condiment in the U.S. People paired it with tortilla chips, and the rest is history.
By the early ‘90s, salsa had become the country's number-one condiment. This may be because there are so many different kinds of salsa, and it may also be because salsa can be added to so many dishes. Of course, there’s the fact that salsa just tastes so good!
Caesar Dressing: A Fishy Tale
You can’t complete your Caesar salad without Caesar dressing! The question is: Does Caesar dressing contain anchovies? Some people say yes, and others say no. The popular dressing was likely developed by restaurateur Caesar Cardini at his restaurant, Caesar’s, in Tijuana, Mexico, in the 1920s.
Here’s where things get interesting: His original recipe called for Worcestershire sauce—no anchovies! However, Worcestershire sauce is often made with anchovies! Whether you like it made with anchovies or not, Caesar dressing is one of the most popular options available.
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