Condiments can be a very personal thing. People raised on a particular mayonnaise, mustard or ketchup have emotional attachments to it and don’t like it to be messed with. But chefs are creating their own condiments anyway, often with positive results. Fresh To Order, an Atlanta-based fast-casual chain with 11 units in Georgia, Florida and Tennessee, makes its own mayonnaise that it uses as a base for several other sauces, chief operations officer Jesse Gideon ...
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