Some food debates never seem to die — , hot dogs as sandwiches, and a new one that I came across: The distinction between condiments and sauces. It seems that you should be able to use them interchangeably to some degree. In many instances, both add flavor, both can be drizzled, dipped, or slathered on food, and both often come in squeeze bottles or jars.
So why is ketchup a condiment but marinara a sauce? Well, the difference definitely doesn't just boil down to the ingredients. While there are clear examples to represent both sides of the condiment versus sauce argument, some of the most common iterations live in a gray area, leaving foodies at odds. Are you a person who lumps all of the flavoring agents together, painting the discourse surrounding sauces and condiments with a broad brush? Or, are you scrupulous in drawing a line in the sand to make the call either way? If I had to pin it down — and judge purely based on usage — sauces enter the scene during the cooking process, whereas condiments are used after the fact to complement already-cooked food.
Sauce starts in the kitchen, condiments join in later A sauce is commonly built into a dish — like béchamel in a lasagna, gravy tossed into poutine, or meatballs simmered in a rich marinara. When talking sauce, it usually develops flavor over time as it cooks. It even tends to thicken over heat or by being blended with other ingredients to form something greater than the sum of its parts.
A condiment is typically.
