Condiments by FlaxmanR

Invented by the personal chef of King George IV, this sauce includes interesting and perhaps unexpected ingredients like raisin paste and orange puree (formerly marmalade). Reportedly named for George's declaration of its quality, what is this condiment now in use on hamburgers at a number of fast food chains, whose varieties include Bold and Spicy and Thick and Hearty?

It was issued in the rations of British soldiers during World War I to help stave off beriberi, as it is rich in thiamine. Launched in 1902, it quickly became popular in Britain and some of its former colonies, especially Australia, where several similar brands now exist. What is this British food spread, which takes its name from a French cooking pot, and is winkingly marketed as a product that people either love or hate?

In 2014, there were concerns over a shortage of this product after a factory in Irwindale, California that makes it was declared a public nuisance. Although the name itself is generic, in the United States it has come to be associated with a specific product often found on tables in Vietnamese restaurants. What name, which comes from a city southeast of Bangkok where the sauce is believed to have originated, is given to this sauce that may be seen in a clear bottle with a green top?

The Reagan administration took some heat in the early 1980s when cost-cutting measures led the USDA to propose new school lunch standards that would allow some condiments, like ketchup and pickle relish, to be classified as what?

The sauce is made by simmering rice vinegar, mirin, skipjack tuna or bonito flakes, and seaweed, then adding the juice of a citrus fruit like lemon. Used as a dip or dressing, it may also be mixed with soy sauce. What is this Japanese condiment whose name literally means "vinegar punch?"

An April 25, 1918 article in the New York Times stated that vegetable dealers were complaining to the Federal Food Board that consumption of sauerkraut was down heavily following America's entry into World War I due to its German name. Although the more generic "Pickled Vegetable" was also listed as an alternative, what patriotic name was notoriously suggested as a replacement?

Similar to the more traditional Chinese plum sauce, the orange-colored condiment found at most American Chinese restaurants, often in small packets, is known by what other name that does not identify any of its ingredients?

Endemic mostly to the western United States, where it was invented in the 1940s, this condiment is, at its most basic, a mixture of ketchup and mayonnaise, although other spices are usually added. What regional condiment is probably most popular and ubiquitous in Utah, where even national chains like McDonald's offered it at times, and especially at the restaurant chain that claims the original invention, Arctic Circle?

"Pesto" - as derived from the Italian verb "pestare," to pound - can refer to anything made by pounding, but is most commonly understood to refer to a sauce that is standardly made from basil, garlic, olive oil, hard cheese, and what other ingredient, rarely used in America outside of its inclusion in pesto?

Made from a mixture of red chili, glutinous rice, fermented soybeans, and salt, this Korean condiment can usually be found atop bibimbap and has been growing in popularity in the United States. What condiment fully hit the mainstream recently when the Noodles and Company chain began to offer a Korean BBQ meatball with a sauce made from it?

In much of the world it is sold under names meaning "English sauce." Some varieties are produced without anchovies so as to be acceptable for vegetarian consumption, but the leading brands still contain it. What sauce named for a historical West Midlands county is also an ingredient in several tomato-juice-based cocktails?

The Philippine condiment bagoong, Malaysia's budu sauce, Japanese shottsuru, and perhaps most notably the Vietnamese Phu Quoc (named for the island on which it is produced) are all varieties of what specific food item that involves fermentation of its eponymous ingredient?