Sauces are an integral part of American cuisine. From ketchup and mustard to hot sauce and barbecue, sauces add flavor, moisture, and personality to a dish. With so many options to choose from, which sauce reigns supreme as America’s favorite?
Ketchup – The Classic Condiment
Ketchup is one of the most iconic and universally loved condiments. Thick, tangy, and sweet, ketchup is the perfect complement to American favorites like burgers, fries, chicken nuggets, and hot dogs. A staple at backyard barbecues and fast food restaurants alike, ketchup accounts for a whopping 97% of condiment sales in the United States.
The average American consumes about 3 bottles of ketchup per year, totaling over 100 million gallons annually nationwide. Heinz is by far the leading ketchup brand, controlling about 60% of the market share. Their famous slow-pour glass bottle is found on countless restaurant tables.
So what’s behind ketchup’s widespread appeal? The combination of tomatoes, vinegar, sugar, and spices creates a balanced flavor profile that enhances without overpowering. The creamy texture and vibrant red color also make ketchup visually appealing. It satisfies cravings for something savory and sweet.
History of Ketchup
The origins of ketchup date all the way back to early China, where a fish and soy sauce condiment was popularized. British traders brought this early ketchup to Europe, where it evolved into a mushroom and walnut-based sauce in the 1700s. Tomatoes were eventually incorporated, and ketchup as we know it today was born.
Heinz started selling tomato ketchup in 1876, and it quickly became a hit. Food processing advancements in the early 1900s allowed mass production and bottling. Ketchup’s convenience, affordability, and versatility solidified its place in American refrigerators and on diner tables. It remains one of the top grocery items stockpiled by shoppers and is ubiquitous in both households and the food industry.
Mustard – America’s Second Favorite
Coming in second to ketchup, mustard is also a beloved American condiment. With a tangy, acidic zip, mustard adds zest and heat to everything from hot dogs and hamburgers to deli sandwiches and pretzels. It’s the perfect accompaniment for grilled meats and sausages.
Yellow mustard is the most popular variety, comprising about 75% of all mustard sales. Honey mustard comes in second at around 15% share. Dijon, spicy brown, stoneground, and whole grain mustards make up the remainder. French’s is the best selling brand, holding a 32% market share.
Americans consume around 6 pounds of mustard per person annually. Thanks to its shelf stability and relative affordability, mustard is found in most US households. Its versatility also contributes to its popularity – mustard complements a wide range of foods, from all-American classics to deli delights.
Origins of Mustard
Mustard traces its roots to ancient Rome, where it was first used to season meat. Later, monks in medieval France began making and selling prepared mustard from ground mustard seeds. The name comes from the Latin mustum ardens meaning “burning wine”, describing mustard’s spicy heat.
English and German immigrants brought mustard to America in the early 1700s. It became a staple condiment by the early 1800s, but prepared mustard was still mostly made by hand in local shops. In 1866, R.T. French introduced the first mass produced yellow mustard, making the condiment more accessible nationwide.
Mayonnaise – Creamy and Cool
From potato salad and coleslaw to BLTs and club sandwiches, mayonnaise is the ideal condiment when you want to add a touch of richness and tang. Made from oil, egg yolks, and either lemon juice or vinegar, mayo has a creamy, luxurious mouthfeel. It’s a staple on American summer picnic tables and sandwich shops.
Mayonnaise has a smaller share of the condiment market at just under 5%, but popularity has been growing steadily since the 1990s. Kraft is the top selling brand, capturing about 50% of mayo sales. Hellmann’s is a close second at over 45%.
While per capita consumption is only about 3 pounds per year, mayonnaise still accounts for over $2 billion in annual sales. Its utility for dressings, dips, sandwiches and more keeps Americans stocking up. Light mayonnaise is also on the rise as a lower fat option.
Mayonnaise Origin Story
Mayonnaise was invented in the 1750s by the French chef of the Duke de Richelieu. While the exact origin story is disputed, it’s believed the chef originally named it mahonnaise after the city of Port Mahon. It became a fixture in French cuisine before migrating to America.
Early mayonnaise recipes used only oil and egg yolks beaten together. In 1912, Hellmann’s introduced a ready-made mayo that just required adding a splash of lemon juice or vinegar, making mayo accessible for home cooks. Kraft followed suit with its mayo in 1933, cementing mayonnaise’s place in the American pantry.
Hot Sauce – Spicing Things Up
As American palates expand beyond classic condiments, hot sauce has become an increasingly popular option. Valued for its spicy kick and flavor enhancement, hot sauce complements everything from eggs and pizza to fried chicken and tacos.
The hot sauce market is now worth over $1 billion, with Tabasco holding the greatest share at around 20%. Sriracha, Frank’s RedHot, Cholula, and Texas Pete are other top selling brands. Americans consume close to 9 million gallons of hot sauce each year.
Initially a niche item, hot sauce enjoyed major mainstream popularity starting in the 1990s. Demand continues to grow steadily as consumers seek out exciting flavors and heat. Ethnic cuisines like Mexican, Thai, and Korean that incorporate chilies and spices have also impacted the popularity surge.
History of Hot Sauce
Hot sauce has its origins in ancient cultures in Mexico and Central America that used chili peppers to add heat and flavor. When Spanish explorers arrived in the Americas in the 16th century, they became enthralled by the chili-based sauces and brought them back to Europe.
Tabasco sauce was one of the first mass produced hot sauces starting in 1868. It used tabasco peppers from Mexico blended with vinegar and spices. Sriracha originated in Thailand and came to the US in the 1980s, gaining devoted followers. As globalization expanded America’s culinary landscape, hot sauce became a beloved fixture.
Ranch – America’s Favorite Dressing
What started as an unassuming dressing created at a ranch in Alaska has become America’s favorite flavor for dipping and drenching. Thick, creamy, and tangy, ranch has a cool savory flavor that pairs perfectly with classic American foods like chicken wings, pizza, fries, carrots, and celery sticks.
Ranch makes up about 60% of salad dressing sales in the US. Over $2 billion worth is sold each year, equating to about 3 bottles per person annually. Hidden Valley Ranch rules the market with a 46% share. Kraft, Ken’s, and Newman’s Own are other top brands.
Ranch’s popularity began skyrocketing in the 1980s and has continued to grow. Its ubiquity at restaurants, grocery stores, and backyard gatherings secured its place as the quintessential American dressing. It tames heat, adds moisture, and infuses dishes with creamy herb flavor.
The History Behind Ranch
Steve and Gayle Henson concocted the original ranch recipe while living at Hidden Valley Ranch in Alaska in the 1950s. Guests loved the tangy, cooling dressing so much they began bottling it to sell in Alaska in the 60s. Clorox launched Hidden Valley Ranch nationwide in 1972, and it quickly became a sensation as the perfect dipping accompaniment to America’s favorite snacks.
Barbecue Sauce – Regional Pride
Barbecue sauce adds sweet, smoky flavor to grilled and smoked meats like brisket, ribs, and pulled pork. Each barbecue region in the US boasts its own take – from tangy Carolina mustard sauce to thick, spicy Texas-style. Tomato-based Kansas City and Memphis sauces are balanced and molasses-kissed.
Though less universally used than leading condiments, barbecue sauce still drives over $1 billion in annual sales. Kraft has the highest market share at 13.5%, but smaller regional producers also thrive. Overall sales continue to climb as barbecue’s popularity expands beyond its Southern roots.
Barbecue sauce has the benefit of being intensely regional while still adaptable. Meat lovers across America can choose their favorite style, from tangy and vinegary to rich and sweet. The sauce makes barbecue into both atechnique and a taste, underscoring flavors during cooking and serving.
The Evolution of Barbecue Sauce
Native Americans traditionally used fire and smoke to cook and preserve meat long before Europeans arrived. Enslaved Africans also brought their barbecue customs which grew popular before slavery ended. The concept of barbecue sauce likely originated in the Caribbean, with spices and vinegar used to preserve and flavor meats.
As barbecue spread across the mainland American South, pitmasters began crafting distinct sauces tailored to local tastes. These regional styles proliferated as barbecue became a point of pride and identity. Advancements in bottling eventually allowed small-scale sauce producers to share their creations more widely.
Soy Sauce
Soy sauce originated in China over 2,500 years ago, but has become a ubiquitous seasoning in American kitchens. This umami-rich sauce made from fermented soy beans packs a savory, salty punch. It’s a key ingredient in Asian cuisines, but also enhances flavors in everything from marinades to stir fries.
Americans consume about 120 million gallons of soy sauce annually, with Kikkoman controlling about 50% of the market. Lower sodium options have also grown popular recently. While not as widely used as leading condiments, soy sauce is a versatile kitchen staple valued for its ability to boost savoriness.
Introduction of Asian cuisines like Chinese, Japanese, Thai, and Vietnamese into the American mainstream during the 20th century boosted soy sauce’s popularity. Its ability to complement both Asian flavors and traditional American fare helped solidify its place as a must-have seasoning.
The History of Soy Sauce
Soy sauce first emerged during China’s Zhou dynasty, where meat was preserved in a fermented paste of roasted soy beans, wheat, salt and mold. This process create a rich, aromatic sauce used to enhance flavor. Regional variations developed over time.
Soy sauce was introduced to Japan by Buddhist monks in the 7th century. The Japanese began brewing their own version called shoyu in the 1300s. When Asian immigrants came to America in the 1800s, they brought their soy sauce traditions with them and introduced it into American food culture.
| Sauce | Annual Sales | Market Share Leader |
|---|---|---|
| Ketchup | $1 billion | Heinz – 60% |
| Mustard | $400 million | French’s – 32% |
| Mayonnaise | $700 million | Kraft – 50% |
| Hot Sauce | $1 billion | Tabasco – 20% |
| Ranch | $2 billion | Hidden Valley – 46% |
| BBQ Sauce | $1.2 billion | Kraft – 13.5% |
| Soy Sauce | $500 million | Kikkoman – 50% |
Conclusion
Ketchup reigns supreme as America’s favorite sauce by a significant margin when considering total consumption and popularity across demographics and regions. Mustard and mayo are valued additions to the American table as well. While ranch dominates as America’s favorite dressing and hot sauce and barbecue sauce grow rapidly in popularity, no condiment can dethrone ketchup as the most beloved sauce.
Ketchup’s rise to the top is no accident. Its balance of sweet and tangy with universal appeal makes it the perfect complement to American classics like burgers, fries, nuggets, and hot dogs. Affordable and versatile, ketchup adorns tables everywhere from fast food joints to fine dining restaurants. The nostalgia and Americana associated with ketchup sealed its fate as the red bottled condiment Americans cannot live without.