Mayo or Ketchup?

Same.

 

Never side with the French on anything....won't even concede Paris is French.

 

Good Mayo, preferably homemade with a good dollop of Grey poupon stirred into it for me, although I put salt and vinegar on if I haven't got the Mayo to hand. I always put salt on chips though, regardless of any other sauces. Gravy or curry sauce work as well, but it becomes something that's difficult to eat with your fingers if you Pour it on.

 

Hear hear. Ketchup all the way.

 

What is this thread, then? It must be dressing-down Friday.

Depends on my mood but I have just thought how nice it would be to conduct a bit of research. I will have to organise a trial

 

Before this story about Koeman unfolded, I never imagined people ate chips with mayo. I never heard of anyone in Croatia who eats chips with mayo, anyway.

 

But surely that would be the sauce dressed in red?

 

Once more unto the breach, dear friends, once more. Or close the wall up with our English dead!

 

we play in red, we are saints!

 

Mayo or bbq sauce.

Nom

 

Well, red and white actually...

Or, ketchup and mayo some might say.

 

the idea of ketchup and mayo mixed together kinda makes me feel sick, isn't that the **** they put on prawns to make seafood cocktail?

 

That's one way of doing it.

 

Maybe there's a third way, given one of our players' sidelines.

Seen in Costco yesterday: Not my best photo ever...

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I'd be mortified if someone made me a sauce for prawns with those as the make up

 

I've made it with tomato puree, Mayo and a good splash of Tabasco. Needs a bit of salt too, cos the tomato puree can make it a bit sweet

 

Chips with Mayo is very Dutch & Belgian, not sure if it spreads (!) further
I like to go native when travelling so have chips with mayo in Amsterdam.

What chips are we talking though? Chip shop, French Fries, Thrice cooked, Skin on, Pont Neuf, Chunky, Crinkle Cut, Game?

 

Has to be tomato purée then a better hot sauce than Tabasco (though that's ok), a twist of pepper, lemon juice and a splash of Worcester sauce

 

I grow scotch bonnets in the greenhouse, and make my own Tabasco equivalent - it takes a year to mature and is pretty good IMHO, not as rough on the palette as Tabasco but probably a bit hotter. I still refer to it as tabasco though. Lemon juice is OK in the prawn sauce, but I prefer to squeeze it on afterwards. Each to there own though FLT. I've never put Worcester sauce in, but it sounds like a good addition and would probably negate the need for salt.