Sisters & brothers,
I can't believe I'm baring my fridge to all y'all, but here's what I can remember of it:
vinegars - seasoned rice, malt, balsamic, red wine w/ garlic;
mayos (+) - plain, Mexican w/ lime juice [McCormick?], Miracle Whip, leftover homemade aioli (w/ black & white pepper & lime juice);
mustards - Grey Poupon, Gator
Cajun, Philippe's Original, some generic hot honey stuff;
ketchup (+) - a bowl of packets, Jufran
soy sauce - ditto
BBQ sauces - KC Masterpiece, Arthur Bryant regular
hot sauces - Tabasco regular, green, & chipotle; Bufalo chipotle; Cholula; Crystal; Chinese red chili oil; Sriracha; Thai sweet red chili sauce
other sauces - "wasabi" in the tube,* horseradish cream, leftover mole poblano, olive salad
salad dressings - a whole mess of 'em - at least one each poppyseed, 1000 Island, Roquefort, vinaigrette, Ranch, Caesar [Cardini?], etc.
I think that's all I can think of - and it mostly all fits in the fridge door!
About Jufran [banana sauce]: it rocks on fried lumpia! (I'm more inclined to use something lighter on/with fresh lumpia - maybe a little seasoned rice vinegar with some basil or mint.) Or try it on potstickers, or siu mai, or even pierogi!
I have SUCH a sandwich jones now!....
* I know it's not real (THAT I have to score with an old boss of mine who's deep into real wasabi along with his anime obsession), but I LUV the color & the bite.
P.S. I've seen canned ackee in some store here in the Bay Area (darned if I can remember where, though) - is it illegally imported? Or is the ban only on fresh ackees or ackee plants?