Mayo, ketchup, and mustard may be global, but they're not uniform. Each region has adapted these condiments to local tastes, creating variants that would surprise someone expecting the standard American versions. From British "salad cream" to Japanese Kewpie, these regional traditions reveal how condiments evolve when they cross borders.
In the UK, "salad cream" predates mayo as the dominant creamy condiment. Invented in the 1920s by Heinz, salad cream is thinner and tangier than mayo, with more vinegar and less oil. Brits use it on sandwiches, salads, and chips (fries), and the debate between salad cream and mayo loyalists is fierce. To British palates, American mayo can taste bland and overly rich. Salad cream's sharpness provides the acidity they crave, making it the condiment of choice for generations.
Kewpie mayo, introduced in Japan in 1925, uses only egg yolks (no whites), making it richer and creamier than Western mayo. It also contains rice vinegar and MSG, giving it a distinctive umami kick. Kewpie is ubiquitous in Japan, drizzled on okonomiyaki, takoyaki, sushi rolls, and even corn on the cob. The iconic squeeze bottle with a star-shaped tip allows for decorative application, and Kewpie has become a cult favorite in the West among foodies seeking deeper flavor.
Germany takes mustard seriously, with regional varieties that vary wildly. Bavarian sweet mustard (Weißwurst mustard) is mild and slightly sweet, traditionally served with white sausages. Düsseldorf mustard is darker, spicier, and made with vinegar, pairing perfectly with blood sausage. Thuringian mustard lies somewhere in between. Germans wouldn't dream of using yellow American mustard on their sausages—it's considered too bland and childish. Mustard, to them, is a craft, not a convenience.
Dijon mustard is France's gift to the condiment world. Made with brown or black mustard seeds and white wine (or verjuice), it's smooth, sharp, and elegant. Unlike grainy mustards, Dijon is emulsified into a creamy paste, making it perfect for vinaigrettes, sauces, and spreading on sandwiches. French cuisine relies on Dijon as a building block for classic preparations like sauce gribiche and beurre blanc. To the French, mustard isn't a topping—it's an ingredient.
Belgians are adamant: fries belong with mayo, not ketchup. Belgian mayo is thick, rich, and slightly tangy, served in generous dollops alongside crispy double-fried potatoes. The tradition dates back decades, and Belgians view ketchup on fries as an American imposition. Friteries (fry shops) across Belgium offer dozens of mayo-based sauces—garlic mayo, herb mayo, samurai sauce (mayo with chili)—but plain mayo remains the classic choice.
In Argentina and Peru, "salsa golf" (golf sauce) is a beloved condiment made by mixing ketchup and mayo in roughly equal parts. Some versions add lemon juice, Worcestershire sauce, or cognac. It's served with seafood, fries, and empanadas, offering the richness of mayo with the tangy sweetness of ketchup. The name reportedly comes from its invention at a golf club in Argentina in the 1920s, where a diner requested both condiments and mixed them together. The result caught on and became a national staple.
During WWII, tomatoes were scarce in the Philippines, so food scientist Maria Orosa invented banana ketchup using mashed bananas, vinegar, sugar, and spices. Dyed red to resemble tomato ketchup, it's sweeter and fruitier than the original. Today, banana ketchup remains a Filipino favorite, used on everything from fried chicken to spaghetti. It's a reminder that condiments aren't static—they adapt to local ingredients and tastes, creating entirely new traditions.
These regional traditions prove that condiments are living cultural artifacts. They evolve, adapt, and reflect the people who use them. While mayo, ketchup, and mustard form the global trinity, the way each culture interprets them reveals deeper truths about flavor preferences, culinary history, and identity. The next time you reach for a bottle, remember: what you're holding is more than a condiment. It's a piece of cultural heritage, shaped by centuries of taste evolution and local adaptation.