Condiments Category

Condiments
Condiments from around the world.
kecap manis
kecap manis
This thick, dark sauce is the Indonesian ancester of ketchup. Look for it in Indonesian markets.
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ketchup, catsup, tomato sauce
ketchup
Ketchup is a common condiment especially in America. It is made with tomatoes, sugar, vinegar and spices.
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mayonnaise
mayonnaise
See RecipeSource.com postings for Mayonnaise, Homemade Mayonnaise and Eggless Mock Mayonnaise.
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mint sauce
mint sauce
The British like to serve this with roast lamb.
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mustard, prepared
mustard, prepared
Includes: Chinese mustard, Creole mustard, and Dijon mustard.
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nam prik, nam phrik, nam phrik pao
nam prik
This is a general Thai term for dipping sauces.
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nam prik pao
This paste is made from chilies, onions, sugar, shrimp paste, fish sauce, and sometimes tamarind. It's sold in jars, and comes in different strengths, ranging from hot to mild.
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nuoc cham, Nu?c ch? m, Vietnamese dipping sauce, Vietnamese hot sauce
nuoc cham
Nuoc cham is a Vietnamese dipping sauce. It has a fish sauce base.
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olive butter
Olive butter is a mixture of olive oil and butter.
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oyster sauce
oyster sauce
This Cantonese dipping sauce is both sweet and salty. Look for bottles of it in Asian markets and large supermarkets.
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piccalilli relish, green tomato relish
piccalilli relish
This goes especially well with ham.
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relish
pickle relish
Pickle relish is typically a sweet relish of chopped pickled cucumbers. It is very popular in America on hamburgers and hot dogs.
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pil pil sauce
pil 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.
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pipián, green pumpkin seed sauce, pipian, pipian paste, pipián paste
pipián
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.
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piri piri sauce, piri-piri sauce
piri piri sauce
This is a fiery Portuguese sauce. To make your own: See the Piri Piri Sauce recipe posted on RecipeSource.com.
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ponzu sauce
Ponzu sauce is a dark tart lemon juice based sauce. It is usually made by combining soy sauce, lemon juice, vinegar and sometimes kelp, bonito flakes or mirin.
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preserved lemon, heriseh, salt-cured lemon
preserved 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.
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recaito
recaito
This mild Puerto Rican specialty is made from peppers and cilantro.
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red pepper sauce
red pepper sauce
Red pepper sauce is a mild sauce made from roasted red bell peppers and other spices.
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red sweet bean paste, red bean paste, red bean sauce, sweet red bean paste
red 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.
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rocoto sauce
rocoto sauce
This moderately hot Peruvian sauce is made from rocoto chiles.
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sambal blachan
To make your own: See the recipe for Sambal Blachan on Recipecottage.com
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sambal manis
sambal manis
This Indonesian sauce is used for dipping and stir fries. It's fairly spicy, but milder than sambal oelek.
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sate sauce
This is a spicy red sauce from Vietnam.
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shrimp paste, balachan, belacan, blacan, blachan, kapi, mam tom, terasi, trasi
shrimp paste
Look for this in Southeast Asian markets.
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silken tofu, kinu-goshi
silken 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.
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soy sauce
soy 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.
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