Following from the OCD thread where people clearly did not understand the rules of sauce I thought I'd better write them down. I've broken it into two areas - foods that need sauce, and uses of common sauces:-
Food needing sauce
Bacon Sandwich - Red sauce only
Fish Finger Sandwich - Brown sauce only
Chip Butty - Red or Brown sauce are acceptable
Cheese Sandwich - Branston or spicy mango
Ham Sandwich - English mustard, Dijon mustard or Grain mustard
Chicken Sandwich - Spicy tomato or Mango
Beef Sandwich - English mustard OR Horseradish
Smoked Salmon Sandwich - Horse radish
Common Sauces
Red sauce - to be used with most fried food except fish
Brown sauce - to be used with baked potatoes, chips, fish fingers, sausages (but not in a sarnie)
Branston - for cheese sandwiches or in a sandwich on it's own
Mango (spicy or otherwise) - cold chicken sandwich or in a sandwich on it's own
Mayo - there is no place for mayo in any kitchen although it is useful for making garlic mayo to have with tapas. It should never be put into sandwiches
Salad cream (northerners Mayo) - more acceptable than mayo. Salad cream and lettuce sandwiches are good
Mustards - use with processed meats (sausages, pies etc) or roast beef
Vinegar - chips only - it has NO other uses
Things that must NEVER be done
Mixing red and brown sauce - it's just wrong and shows you are incapable of decision
In fact mixing sauces of any kind is not to be recommended.
Things that may be experimented with
Sauces make good sandwich fillers in their own right.
I hope this explains things. I do appreciate that they say taste is personal, but it isn't if it's wrong - and deviation from the above is wrong.
