I didn’t think I’d ever have to write a post on this topic. There’s never been any question in my mind. But, apparently, some folks passing themselves off online as ‘experts’ don’t know the difference be-tween condiments, dips and sauces…
Spaghetti with Bolognaise Sauce – NOT a dip or a condiment!
Imagine my shock to find a registered dietician, in a recent ‘nutrition’ post, apparently lumping to-gether condiments, sauces and dips into the same ‘food group’. But I’ve refined my initial asses-sment of the situation – shifting responsibility for the reckless mis-characterization of a host of products – to the writer responsible…
Who is Clare Mulroy?
I don’t know anything about post author Clare Mulroy, really. Just what I was able to glom from her bio blurb at USA Today (which published her piece on ‘condiments’ earlier this week).
She’s billed as, “…a trending and SEO reporter who covers a range of evergreen topics, including books, LGBTQ+ community issues, food and nutrition, pet care, politics and entertainment. […] She studied journalism at American University and is currently based in New York City.” And she’s even won an award for her gender-related reporting.
But I have to question her qualifications as a food writer…
Headline says it all
The headline on her story says it all. for me. She appears to treat the terms ‘condiment’, ‘dip’ and ‘sauce as interchangeable. And that’s a huge over-simplification, at least. A total distortion at worst. We have different names for different products and preparations because they ARE just that: differ-ent. Different in substance, different in purpose and different in the way we use them.
I was willing to give Mulroy the benefit of the doubt, at first. As a seasoned journalist with decades of professional work under my belt, I know full well that, in most news organizations – particularly newspapers of, which USA Today is a prime example – the reporter on a story doesn’t often get to write the headline that appears above it. An editor usually has that privilege.
But in this case, it’s clear from the story itself that my initial fears were justified.
Clearing the air…
In view of the confusion that might be wrought by the Mulroy story, I ought to step up and clarify the situation.
Condiments
Condiments are adjuncts to dishes, not ingredients within them. They are most often simple pre-parations intended to add specific ‘trademark’ flavours, and are usually employed as toppings. Classic examples include Ketchup, Mustard and Pickle relish. Condiments are typically used to ‘en-hance’ a wide range of different foods.
Dips
Dips are served ‘on the side’, usually in separate bowls. They are more-complex concoctions than condiments, often following more-or-less standard recipes, designed to compliment certain specific types of food. So-called finger foods are customarily accompanied by complementary dips. By con-trast, we do not traditionally use condiments as dips, though they may appear as components of dips. But… We may, occasionally use dips as toppings.
Dips are often named for their ‘base’ ingredient or flavour: such as Sour Cream, Cheese, Salsa Cruda or Guacamole.
Sauces
Sauces are very different from both condiments and dips. They are classically used as integral parts of fancier, more complex dishes. In addition, they are often specific to a particular dish or family of dishes, and are usually tied closely to the cuisines in which they appear. For example: Curry, Gravy, Marinara or Soy.
My take
On balance, I think it might wise for Ms Mulroy to narrow her journalistic focus somewhat, and concentrate on increasing her depth of knowledge on the subject areas that interest her most. A basic tenet of good journalism is, ‘quality. not quantity’.
Back on topic… I could have just said, “Condiments, Dips and Sauces are different and distinct from one another because every reputable cook book you’ll ever read treats them as such, under their own headings.”
But that would be a cop-out.
I really do think it’s important to differentiate properly between these indispensable preparations. And that puts me in the lauded company of Escoffier, James Beard, Julia Child and others who are expected to know. Come join us!
~ Maggie J.