Condiments Category
Including those used in Africa, America, Asia, Europe, Hispanic countries, India, and the Middle East.
oyster sauce
This Cantonese dipping sauce is both sweet and salty. Look for bottles of it in Asian markets and large supermarkets.
Learn morepickle relish
Pickle relish is typically a sweet relish of chopped pickled cucumbers. It is very popular in America on hamburgers and hot dogs.
Learn morepil pil sauce
Pil pil is a basque sauce made from skin-on salted cod, olive oil, garlic and chili peppers. After cooking, the fish is removed and the reminder emulsified into a sauce. The pil pil sauce is them poured over the cod or other seafood.
Learn morepipián
This Hispanic paste is made from ground pumpkin seeds mixed with oil, chiles, sesame seeds, and other ingredients. It's used to make rich, creamy sauces.
Learn morepiri piri sauce
This is a fiery Portuguese sauce. To make your own: See the Piri Piri Sauce recipe posted on RecipeSource.com.
Learn morepreserved lemon
These are lemons that have been preserved in a salty brine for one or two months. They're a staple of Moroccan cuisine and somewhat hard to find in the U.S.
Learn morered pepper sauce
Red pepper sauce is a mild sauce made from roasted red bell peppers and other spices.
Learn morered sweet bean paste
This is made from azuki beans, and Asian cooks use it to fill buns and dumplings and to make puddings. Like peanut butter, it comes in both creamy and crunchy versions. The creamy version also comes in powdered form. Don't confuse this with sweet bean paste, which is made from sweetened fermented soybeans.
Learn moresambal manis
This Indonesian sauce is used for dipping and stir fries. It's fairly spicy, but milder than sambal oelek.
Learn moresilken tofu
This Japanese tofu is soft and creamy and it's the preferred tofu for shakes, dips, custards, puddings, and dressings. It's available either fresh in tubs or in aseptic packages that don't need refrigeration. When working with silken tofu, it's a good idea to make a dish ahead of time so as to allow the tofu to absorb other flavors. Don't freeze it.
Learn moresoy sauce
Soy sauce is made from soybeans that have been fermented and salted. It's used throughout Asian, with different regions producing quite different variations. Japanese soy sauce = shoyu is sweeter and less salty than Chinese soy sauce. Chinese soy sauce comes in light and dark versions. Lite soy sauce has 1/3 less sodium.
Learn moresweet bean sauce
This brown sauce is made from sweetened fermented soybeans. Taiwanese cooks use it as a marinade or a condiment for meats.
Learn moretamari
Tamari is a type of soy sauce made only from soybeans, no wheat. It is less salty and thicker than traditional soy sauce. It is often gluten free.
Learn moretomato paste
Tomato past is made by reducing tomatoes to a thick paste and filtering out the skins and seeds.
Learn moretomato sauce
Tomato sauce is thinner than tomato paste and tomato puree. In Australia what Americans call catsup is often called tomato sauce.
Learn moretomatoes canned
Canned tomatoes include whole peeled, diced or crushed. They usually contain seeds. They may need to be strained to remove the seeds and extra water.
Learn moretonkatsu sauce
This Japanese condiment is used to make yakisoba. Bull Dog is a popular brand.
Learn moreWorcestershire sauce
Health foods sell a vegetarian version of this. To make your own: See the recipe for Worcestershire Sauce posted on RecipeSource.com.
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