I'm intrigued by your categorising of "table sauces". Does this include ALL liquid condiments (tartare, tabasco etc)?
My brother puts red sauce on everything. Roast dinners the works. It's ****ing stinkin'. The ultimite hangover helper is a sausage and bacon soft roll with cheese red sauce and onions.
Tomato sauce brown sauce mayo mustard tartare are all good, any **** who says otherwise is just tryin to look cool, much like er thinkin its cool t slag off the beatles every 2 seconds
What's your thoughts on HP? Surely, it can't be classified as run of the mill broon sauce (or "chop sauce" as I believe some regions of England call it)? HP is the motherfucking daddy