When it comes to yellow mustard, ketchup and mayonnaise, whatever is on sale and/or we have a coupon for is what we buy. We don't do Miracle Whip-type salad dressing. Currently, it's Duke's mayo, Hunt's ketchup and Heinz mustard. DH does much of the shopping and he is, shall we say, more price-conscious than I am
We have a bunch of other mustards: Food Lion Spicy Brown, Kroger Dijon, Inglehoffer stone-ground, and homemade coarse-ground Dijon-style mustard (with Virginia-made white wine and white wine vinegar) and beer mustard (with locally brewed beer), both made with Penzeys brown and yellow mustard seeds.
I like Mt. Olive dill pickles; DH likes the bread & butter (I do not care for sweet pickles). I also have homemade Szechuan pickled green beans, Mexican pickled red onions, and spicy pickled homegrown julienned zucchini, yellow squash and onion.
We currently have French's Worcestershire sauce (50% more! lol), a local NC and Great Value brands of cocktail sauce, and Heinz chili sauce. Lots of Asian condiments and sauces: sesame oil, Kikkoman's soy sauce, hoisin, Thai sweet chile, Huy Fong Sriracha, Lee Kum Kee chili-garlic, oyster sauce, etc. Several hot sauces: Tabasco, Texas Pete and Dave's Gourmet Temporary Insanity.
I have been making salad dressing with Good Seasons Italian Dressing mix since I was a kid; these days, I make it with red wine vinegar. DH likes Bleu cheese and ranch dressing store-brand or Kraft), and lately Taco Bell Southwest Ranch for Tex-Mex salads for lunch.
We also like Sweet Baby Ray's barbecue sauce, although sometimes I make my own. Last year for Christmas, my brother and SIL gave us a set of four flavors of barbecue sauces from a small producer in Michigan (where my brother and I grew up), and we're still working on that, so I haven't made any this year yet.
Oils and vinegars, oh my! I believe I have seven oils and about 15 types and flavors of vinegars. I found many years ago that my Chinese stir-fry tasted much more authentic once I started using peanut oil for it, so I use oils appropriate for the cuisine I'm making. And I kind of collect flavored balsamic vinegars from a wonderful local boutique olive oil and balsamic vinegar shop.
I do love condiments 😍